Manu de Hanoi

Video presentation here:

[media=]

SPP (Spiral Prismatic Packing) is random packing for distillation, it's much more efficient than the stainless steel scrubbers. This has been patented by Russian researchers from the Mendeleiev Institute.

Ethanol distillation performance :

2" columns

-1 meter height of spp in a 2" column (that's about 2 liters spp) can bring a 10% abv to 95.5% in a single run

-Max recommended power : 1.9 kw,

3" columns

-1.5m of packing can bring a 10% abv to 95.5% in a single run

- max recommended power is 4 kw

- takeoff rate (2.7 liter/hour).

Havent run tests for bigger columns yet.

Dimensions of the SPP :

-2.4mm diameter (I sell the smallest size for best separation)

-2 to 3 mm length

-0.25mm wire diameter

-wire is stainless steel 304

Price calculator :

http://stainlessstuf...ts.html#packing

for inquiries send a private message or email me at :

for those heat sensitive flavors, here's my latest creation :

Yeah, I know Jack, my question is where is the science behind to say we shouldn't go higher than 50% ABV in low wines for a spirit run.

If I have low wines at maybe 65% ABV, would that be dangerous and why?

My problem is that when I told this friend that distilling 95% ethanol could be a bomb but I didn't have enough or any background information to further arguments.

Let's formulate the question like that: Does that friend run any risks distilling about 95% ethanol and if so why? He'll use a jacked boiler.

I'll PM you.

I dont see any risk if the boiler doesnt go above 100 C. I believe some distillers use dilution so that :

1- you can dissolve a base that will break esters in the low wines

2- Some tails have an affinity for water and some for water & ethanol, if I remember correctly their optimum (for one type of tail) is at 65% ish abv. In short you can't separate tails well if your ethanol is already 95%. That's why some distilleries dilute the distillate before feeding it to a "hydroselection" column.

all I can say is I tried "malting" soybeans and that was a massive failure

I was wondering where people were cutting off their tails (proof or ABV) for whiskey? And the same question for vodka? thanks, beast

Can't say about whiskey, but for vodka you'd want no tails at all in your beverage so transition between hearts to tails would be cut at the earliest sign of temp dropping. And tails could be collected as much as you like as long as they are re distilled separately from fresh wash (so that tails don't build up).

Best for vodka is continuous column were you distill at the highest abv you can get so that tails dont get into hearts, because hearts are so high proof- 95 ++% that they are too "dehydrated" for tails to get to the top of the column. But tails there also have to be collected to prevent build up. Collection is made a few plates above wash feed.

Hi,

Problem with copper is you have to clean it and replace it. I wouldnt advise plates of copper for this reason but rather some rolled copper foil that would have the height equal to the distance between 2 plates.

The coil should be placed on top of the column just before the reflux and be easily removed for cleaning.

Does anyone have plans for a column still they have sucessfully built? Or know where I could find them? I know the potential drawbacks of making your own and I wouldn't be doing it I would contract it out. Any help would be greatly appreciated.

What do you want to distill and at what % ? I saw joe/rednose column and it's excellent work, but for high %, you'll need more than 6 plates (10 to 15)

Hello All,

I've been hanging on hobby distilling forums for a while and I'd like to move into the professional arena. I am building stainless steel distillation equipment in Hanoi Vietnam and export worldwide (mostly Australia, USA & Canada). So far most of the equipment I built is for hobby distillers but I'm developing some new products for small scale/artisan distiller (in the 6000 KWatt range). I can also make small parts for all kind of setups.

My website is http://stainlessstuff.net

I hope to make new contacts here to expand my business and knowledge.

Cheers

Emmanuel