Stillcooker.com Posted May 9, 2011 Share Posted May 9, 2011 I have maybe an odd question. When running a steam fired spirit still, 2070 liters capacity a vapor escapes during the first 2-3 minutes at the beginning of the spirit run. It feels cold but it does not turn liquid and escapes with some pressure. The smell is not very nice.. The grainbill of the spirit is only based on optic barley, peated at 35-40 ppm, fermented using distillers yeast. Any idea what it is??? Thanks Link to comment Share on other sites More sharing options...
JohnD Posted May 9, 2011 Share Posted May 9, 2011 The boiling point of acetaldehyde is room temp (20C), could be that. Link to comment Share on other sites More sharing options...
BWFiggins Posted May 9, 2011 Share Posted May 9, 2011 I have maybe an odd question. When running a steam fired spirit still, 2070 liters capacity a vapor escapes during the first 2-3 minutes at the beginning of the spirit run. It feels cold but it does not turn liquid and escapes with some pressure. The smell is not very nice.. The grainbill of the spirit is only based on optic barley, peated at 35-40 ppm, fermented using distillers yeast. Any idea what it is??? Thanks Ethyl acetate and acetaldehyde, both pre-cursors of acetic acid, and both very volatile at low temperatures. Quite normal, really, but you will reduce these by-products in subsequent batches when hygiene improves and microbial decay of ethyl alcohol is reduced. Link to comment Share on other sites More sharing options...
Sherman Posted May 9, 2011 Share Posted May 9, 2011 Most of it is air above the mash being replaced by vapor mixed with really stinky carbon dioxide. Then the stuff the other guys mentioned. The carbon dioxide and air can be seen in a vapor lock, such as a thump keg, as soon as the heat is applied. When the actual saturated steam consisting of water and alcohol vapor starts it initially collapses as soon as it hits cold water or condenser. Link to comment Share on other sites More sharing options...
Stillcooker.com Posted May 15, 2011 Author Share Posted May 15, 2011 Most of it is air above the mash being replaced by vapor mixed with really stinky carbon dioxide. Then the stuff the other guys mentioned. The carbon dioxide and air can be seen in a vapor lock, such as a thump keg, as soon as the heat is applied. When the actual saturated steam consisting of water and alcohol vapor starts it initially collapses as soon as it hits cold water or condenser. --------------------------------------------------------------------------->> Thank you all for the feedback! Much appreciated... www.StillCooker.com Still cookin'..... Link to comment Share on other sites More sharing options...
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