hawk Posted February 9, 2011 Share Posted February 9, 2011 Water will be precious at our distillery -- we're going to try to recapture and re-use, but we know we'll still use a lot from our low-production well. One variable on water use would be the output temperature of our distillate (not the condensing water -- we know that will be hot), but we've heard conflicting things. One expert tells us to stay below 25 C (77 F) or else we'll start to degrade quality. Another said that just wastes cooling water, and as long as we stay below alcohol vapor temperatures, we'll be fine. I'm skeptical of the latter -- even if we're not at overall vapor point, higher temperatures have to accelerate evaporation, though I suppose we could try to capture that with a container lid. So the real question here is just what about heat damages our distillate (i.e., "how") and what temperatures matter how much. And the p.s. to this is to add that since we're starting with hard cider, we're concerned about aroma and flavor characteristics and not just the alcohol itself. Thanks, Hawk Pingree San Juan Island Distillery Link to comment Share on other sites More sharing options...
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