increasing temperature ????????

[Cornbread]

OK... my helpers (like Dnderhead & Rad). I ran my first batch to cleanse my brand new baby today. I used an old bottle of wine(11.5%abv).GAWD it smelled so good, but I didn't drink it. I didn't cut (except at end). I even figured out I ended up with 187 ml from the 750 ml bottle. That sounds right. (did I tell you it smelled good?) My spirits starting steady drip about 181- 183 degrees F. BUT..I then would have to keep increasing my temperature to get it to drip at same pace. When I got to 202-203, I shut her down. So why did I have to increase my temperature......is that normal and something I missed in the forum? OR did the temperature increase itself & I was really not realizing it? (did I tell you how good it smelled?) Cornbread

[Dnderhead]

your using a pot still? if so the temperature will vary with the amount of alcohol left in the wash,
alcohol boils at 172f water at 212f so somewhere between those temperature depending on percent ,the wash will boil.
the same will happen with the vapor temps.as the percent of alcohol goes down the higher temperature of the vapors.

[Cornbread]

Dang!!!!!!!!!! I didn't know that....so it is OK if I turn it up............dang. It doesn't rise itself does it? (yes 100 % pot still) No column..domed copper lit..tilt down arm

[noobsauce]

You an turn it up to an extent. You can over-do it and cause it to boilover which would make a heck of a mess in your condensor ...I almost did just that when experimenting. Not to mention you would likely mix your cuts together and get a less desirable product.

[Cornbread]

Now it makes me wonder how those pot stills with set temperatures (like Mr. Distiller) work. They must start off on the too high side & keep it there.

[noobsauce]

Nah..once you get to temperature it will work out to the end. More heat only means faster. Thats why you can simmer soup on the stove all day on low and still cook it.

You should only aim to go "fast" on a stripping run and save the slow "work" for the spirit run

[Cornbread]

I didn't know that. Probably was too impatient. I dialed mine back to 183 degrees F & was getting nothing (but I only waited 20 seconds before I dialed it back up) Thanks a lot. I am glad that was my first practice throwaway run. You sure learn a lot when you start doing it. Will get my alcohol meter tommorrow before I start my creamed corn special....LOL...........Seriously - thanks so much

[noobsauce]

Actually its kinda funny...I thought temperature was super important when i started a couple months ago also. The other guys here said it wasnt which seemed odd but i agree now . All i use temperature for now is another sign my run is changing (i mostly use smell and taste which is easy 'cause i pull up a nice comfy chair, and whatever book i happen to be reading at the time, right up to the spot where my collection jars are). Temperature is only a helper..never rely on it and use your senses instead.

*Just to note..dont be impatient...when adjusting your temperature, use very little adjustments cause it takes quite awhile for the effect. Remember..if it takes an hour to heat up your wash...how fast you think an adjustment is gonna go through? If im correct..any still needs to stabilize wherever its set for a little while..alittle "bouncing" back and forth before it stabilizes is normal from what i have experienced on my rig.

[LWTCS]

The other guys here said it wasnt which seemed odd but i agree now . All i use temperature for now is another sign my run is changing (i mostly use smell and taste which is easy 'cause i pull up a nice comfy chair, and whatever book i happen to be reading at the time, right up to the spot where my collection jars are). Temperature is only a helper..never rely on it and use your senses instead.

Cheers to you noobsauce.

L.T.

[UnclePaul]

I started using tempature to just let me know where I was at as far as heat. When it hit the right temp, I should be producing product soon. If it kept rising thru that temp, I had the heat too high.
I mostly use the thermometer to just keep my fire right. I use a propane turkey cooker for the fire and can easily get it too hot too quick, so the thermometer helps.
Depending on how well my mash has turned out, once it hits the right temps, all I do is sit back and let 'er run.
I'm slowly getting the taste thing down better, but it sure is hard to take everyones advice and spit it out.

[noobsauce]

Against advice i dont spit..heh. I dont pay for water so i leave the sink tap at a drip...So as i sit beside the collection jars i use my tasteing spoon to catch 3 or 4 drips now and then...I hold it under the dripping tap to catch 4 or 5 drops of water..give 'er a sniff and then bottoms up. All without getting out of my chair. I figure over a run i dont swallow more than a shot or 2 so no big deal to me..and saves me getting up to grab a drink

[Cornbread]

Oh My Gawd Noobsauce......I was picturing that the whole time and laughing with envy.