WineMaker Posted February 13, 2011 Share Posted February 13, 2011 I am in the process of planting a vineyard, first block of Sauvignon Blanc in it's third leaf along with a 3,000 square foot winery and distillery. This still will be used to produce brandy for making port style wines. Last year a great friend in Europe sent me a still as a gift for my new facility. This still is a wood fired 1 barrel unit with four bubble plates and a reflux unit at the top. In order to conserve water I have built a programmable temperature controller which will take temperature readings above the pot, at the water outlet on the reflux unit and also at the condenser. This controller will then operate two motorized ball valves, one at the water inlet of the reflux unit and the other for the condenser. When still is operating what should be the water temperature at the reflux unit for the various stages of distillation? Dwight Link to comment Share on other sites More sharing options...
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!Register a new account
Already have an account? Sign in here.Sign In Now