Bellewood Posted January 22, 2014 Share Posted January 22, 2014 Alright Guys I'm looking for some answers and thought there's no better place than to post them on the ADI forum! -I have been distilling for awhile and have made some good apple brandy using our 4 plate vendome column. I typically utilize 1-2 plates since I like a richer flavor and four plates is way to much, it seems to strip much of the flavors out of the finished product but thats just my opinion. I started to pay more attention to our cooling head water outlet temperature and I noticed it tends to be anywhere between 140 degrees f to 160 degrees f and I get good runs out of those temperatures. Also this is for brandy runs not for vodka distillations so I want maximum flavor using the column. My questions are: -What temperature do others run the dephlegmator water at (the out water not the in water) -should I be paying this much attention to it at all and why or why not? -What is the purposes of the dephlegmator? (i.e. to fill the plates, to knock as much water/oils back) -what is the most important temperature reading when using a column (i.e. after the cooling head, the cooling head water temp, or anything else) I'm sure I will get some great answers so thank you very much for posting below! -J Link to comment Share on other sites More sharing options...
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