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Culinary Steam

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I am looking to convert my 250 gallon direct fire still over to a low pressure direct injected steam still. Do I need a culinary steam filter to ensure clean steam into the grain?

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What still do you have?  If you can put a copper coil into it. 80 feet +/- of 2” copper will give you a 1 hour heat up with 6# of steam. We did steam injection on our 250 strip still for about a week. Let’s see,  The noise was the deafening,  condensate add was ridiculous,  our final stripped product definitely tasted different. 

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We supply cullinary steam filters into the market and are supplied at 1 micron.   To be considered cullinary, the filter cartridge must be max 3 microns and less.

 

 

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The still I am using is a 250 gallon copper boiler pot with an 8 inch reflux column. I have a 12 inch man way hatch on the top. How do you get the 2 inch diameter X 80 feet coil into the pot? How do you roll this to get the correct diameter?

Thanks

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We put a 48” center flange on our still. The copper comes in a coil and is pretty to shape. Took us about an hour to shape and about 2 hours to weld in the spacers.  We will be making another one that’s 118 ft for our new 750 gallon still. 

 

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