G'Day Guy's,
Well decided to get my glass still setup again so I could run that mulled orange wine thru that was left over from that keg full I got. :handgestures-thumbupleft:
I did notice yesterday on the 6th 50ml jar the heat has moved down the column and the 50ml beaker was frosting up :angry-banghead:
So this morning decided to liberate that heat exchanger off my old 24 fridge compressor that is stuffed and man what a difference it made :handgestures-thumbupleft: The ambient temp in my shed is 27C and after 2 stripping runs the water in the cube is sitting on 24C :laughing-rolling:
1glass still.jpg
Now I did decide to use both glass fittings on the output so I could have the option to do vacuum distilling but on thinking when I do the spirit run I will still need to take cuts so that option is out. So when I do make some tinctures I'll have a go at vacuum distilling as I have found putting the tinctures thru the glass still and just adding a small amount to maceration's does make a nice drop.
On the right of that pic is my beer fridge so Wellsy finally got cold beers in the shed :handgestures-thumbupleft: as I did find with those solar panels I found for free may aswell use the power and have cold beers all the time :obscene-drinkingchug:
It is well know fact we don't need a temp gauge on a still but I did find as I have full power going to the mantle heater when the temp starts to jump up turn the power power or a puke is there :angry-banghead: That little heat exchanger has a huge 12 volt fan and at 14 volts it's only drawing 180mA and I have it pointed to the cube to allow extra cooling.
So now as these glass still are well known to heat the output section it doesn't happen anymore :handgestures-thumbupleft: and the glass is still cool to the touch at the end of the run.
Now done 5 strips and got 1.8 litres of low wines @ 48% so after lunch I'll do one more strip then 2 spirits runs this arvo which will leave a few more strip run and 3rd final spirit run which should in theory allow me to use 2 litre goon bottle for aging on French Oak.
Now also shown is my setup for checking ABV I have a 50ml measuring cylinder that holds my aclometer and by using 50ml beakers I can get the ABV of each cut. :handgestures-thumbupleft:
Cheers Bryan
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