What Does Copper Do To Moonshine?

Is a copper still necessary? A question that is often asked is whether or not it is necessary to have a copper still for producing the best quality whiskey. Purists argue that there is no other proper way to do it and they point to the fact that is has always been done that way.

1. Stainless steel advocates argue that it has been always done that way, because stainless steel was only ‘discovered’ about a hundred years ago, and in some industries, old habits die slowly.
2. In defense of using stainless, they argue that stainless steel is more durable, easier to work with and less costly than copper.

There is a good reason to use copper for distilling. Copper catalyzes (allows to occur) certain reactions that remove undesirable notes/flavors in the distillate and make it ‘smoother’. Without copper, the distillate will smell and taste sharp and unpleasant. An easy and inexpensive way to include copper is by the insertion of 100% copper scrub brushes. It is important to use 100% copper scrubs and two brands that make them are Chore Boy and Libman. Of the ones we tested, Chore Boy are generally less expensive but they are also about 30% lighter than Libmans.

For placement, several scrub brushes can be put in the (pot still in this application), and they can also be placed inside the, The 1.5″ to 2″ reducer makes a great place to put several as the constriction will naturally hold them. As the distillate passes out of the it has to go through the copper brushes, allowing for maximum interaction (and even a bit of reflux for higher proof).

For the stripping run (the first time beer is distilled) it is recommended to place the copper in the still itself, not in the, as ‘burping’ (proteins etc. foaming up into the condensor) can occur if heating is too rapid leading to fouling or plugging of the Condensing Assembly.

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: Is a copper still necessary?

What does copper do to alcohol?

In addition to removing unpleasant compounds, copper is believed to promote and enhance the development of estery aromas. This is probably by the action of distillation thermal energy on the residual yeast cells, which elevate the levels already present in the wash, contributing to further fruitiness of the spirit.

Can you make moonshine without copper?

Is a copper still necessary? A question that is often asked is whether or not it is necessary to have a copper still for producing the best quality whiskey. Purists argue that there is no other proper way to do it and they point to the fact that is has always been done that way.

Stainless steel advocates argue that it has been always done that way, because stainless steel was only ‘discovered’ about a hundred years ago, and in some industries, old habits die slowly. In defense of using stainless, they argue that stainless steel is more durable, easier to work with and less costly than copper.

There is a good reason to use copper for distilling. Copper catalyzes (allows to occur) certain reactions that remove undesirable notes/flavors in the distillate and make it ‘smoother’. Without copper, the distillate will smell and taste sharp and unpleasant. An easy and inexpensive way to include copper is by the insertion of 100% copper scrub brushes. It is important to use 100% copper scrubs and two brands that make them are Chore Boy and Libman. Of the ones we tested, Chore Boy are generally less expensive but they are also about 30% lighter than Libmans.

For placement, several scrub brushes can be put in the (pot still in this application), and they can also be placed inside the, The 1.5″ to 2″ reducer makes a great place to put several as the constriction will naturally hold them. As the distillate passes out of the it has to go through the copper brushes, allowing for maximum interaction (and even a bit of reflux for higher proof).

For the stripping run (the first time beer is distilled) it is recommended to place the copper in the still itself, not in the, as ‘burping’ (proteins etc. foaming up into the condensor) can occur if heating is too rapid leading to fouling or plugging of the Condensing Assembly.

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: Is a copper still necessary?

Why is copper used instead of Aluminium?

Copper Wire v/s Aluminum Wire Is your new home under construction? Or are you facing electrical issues with the existing wiring set-up at your home? Not sure which wiring you should choose for a safer home? We are here to help you with your decision.

For cabling solutions at your home or office, the wire and cable industry uses a variety of metal conductors but Copper & Aluminum are the most common in the manufacturing of electrical wires. These metals are best suited for different applications because of their unique properties. Here are the most common differences between Copper & Aluminum wires.

Copper is the preferred wiring for your home over aluminum because of its ease of use and ability to effectively conduct electricity. It is more stable, durable, and performs better than aluminum wires. Copper is known to have better Conductivity than Aluminium.

Copper wire is more expensive whereas the cost of aluminum wires is comparatively low but they are corrosive and can cause a fire. Let’s talk a little bit more about each type of wiring, separately. Copper Wiring Copper wiring is often preferred over aluminum wiring. Copper’s tensile strength is about 40 percent better than that of aluminum and thus Copper is less likely to break.

This is important considering that electrical wiring is sometimes mounted by pulling it through ports and feeders. It can break during installation if the wiring is weak or fragile. Copper wiring has a lower thermal expansion. This means it doesn’t expand as much as aluminum wiring when exposed to heat.

And when electricity flows through electrical wiring, its temperature increases. One of the disadvantages that might stop you from opting for copper wiring is its cost. So, if extensive wiring is required, copper wiring can be too expensive for you. Aluminum Wiring Aluminum is also a common material used in the construction of electrical wires.

Unfortunately, aluminum wiring is not as strong as copper wiring, and it has a higher thermal expansion coefficient. But still, there are advantages of using aluminum wiring. Aluminium Wiring is cheaper and lighter than copper wiring, almost half the price.

Using aluminum wiring for a residential home or commercial building saves a lot of money. On one hand, copper wires are strong, better conductivity and on the other hand, aluminum wires are preferred for Fixed Installation. Aluminium has a significantly higher specific electrical resistivity than copper.

This difference is highly relevant for power cables. Aluminium conductor requires 56% larger cross-sectional area than copper for same current carrying capability. Get Customer Satisfaction with Paramount Cables focuses on manufacturing excellence, technological advancement, and customer satisfaction.

• It strives to meet & exceed global quality benchmarks and to provide total cabling solutions for its customers.
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We hope the above information will help you in making the right choice. : Copper Wire v/s Aluminum Wire

Why is my moonshine mash thick?

I started with a o.g of 1.076 and my f.g is 0.098 now in most terms this is good but I seem to have a concern with the cloudiness of the mash does this mean that the yeast is still in suspension but eaten all the sugar I just want to know before I chuck it in the still What would be too long for corn whisky mash to sit? can you use brown sugar for your wash to make alcohol to be more like rum than vodka Should the mash be stirred prior to taking a final SG? Im new to distilling however i read/watched, if your mash is real thick (corn meal is what this guy was using) add amalaze enzyme it turns the starch into a sugar is basically what I got from it.

After fermentation is complete, how long can you wait before distilling? Do you need to distill immediately or can you wait a few days? Thanks,David h jUST A FEW ANSWERS: a THICK MASH IS PROBABLY THE RESULT OF USING A FINE FLOUR OR NOT NOT FILTERING THE GRAIN EFFICIENTLY. sUGARS IN THE WASH MAY BE CONVERTED TO ALCOHOL, BUT IT WILL BE VERY MESSY (IF NOT IMPOSSIBLE) TO DISTILL THE PORRIDGE IN THE STILL.

i ALSO SUSPECT THAT A THICK CONSISTENCY INDICATES THE PRESENCE OF STARCH- YOU DO NOT WANT THAT IN THE FERMENTATION, JUST DEXTRINS AND SUGARS. Why try to stop the fermentation? you are just losing alcohol on distillation! If you absolutely cannot wait, distill the fermentation as is.

The heat will pretty quickly stop the fermentation. Some side effects may be foaming or burning on base of still- due to the presence of excess sugars not fermented. I personally do not like solids in the fermentation (grains or fruit). If you do want this to enhance the taste, particularly in the case of fruit, rather use save some of the fruit after completing the mash to re-introduce for infusion or a second run.

Grains should be discarded after no starch remains (do a iodine test on spent grains to test- please do not throw tested sample back into fermentation). Adding twice the amount of yeast may affect the taste of a brandy/ fruit fermentation, but should not pose a problem with a sugar wash.

I suggest keep the fermentation bucket still and decant after fermentation- you may have a bit more sediment (dead yest cells) after fermentation. Remember you initial innoculation of yeast multiplies exponentially in any event, so your initial dose is really just to get things moving along/ start off.

Likewise, event if you add too little yeast, once the fermentation kicks in and the yeast cells multiply, you should be fine. Remember to agitate/whisk the wash before you close the fermentation bucket, as this will give the yeast cells chance to procreate/multiply (which it does aerobically), when the bubbles start the yeast goes into its anaerobic phase where it eats the sugars it is done anaerobically, ie without oxygen, bubbling out CO2.

You may have sg of 1.000 and it’s still bubbling. You are probably doing a few things right, and the end of the fermentation is near. Most of the sugars have been consumed by the yeast! Its is an oversimplification to say that a good fg is always 1.000. It depends on various factors, e.g. what was the initial sg, whether there are solids (etc) in the wash and whether the fermentation has stopped fermenting.

Strawberries are very low in sugar, and it is for this reason probably not worth it to distill as a fruit. As in the case of kiwi, I would suggest making a sugar wash, and infusing the strawberry flavour into the alcohol afterwards. What’s a good FG for strawberry mash? there are some good questions here, how can I see what the answers are to these questions.

John M Read read and read stop asking questions when answers are in the book its not rocket science i get 145 proof its easy man dont make hard for yourself read every answer is in the book Do you sell the Patriot built.i can’t do that. Talk to me about the so called wash.very confused. Does the fermentation happen with the grain or without.

Do you reuse some of the grain or not.once again confused. What if.the SG is at 1.000 but it’s still bubbling? I just realized i added twice as much yeast as needed. how bad is this? can it be saved? How long can my mash sit after fermentation? Also my mash was really thick before I added my yeast.

• Is that normal.
• I’m new to the process and any info is greatly appriciated.
• Hi, I have a sugar and molases mash of 16.2Lts added some turbo yeast on friday (exactly 72hrs ago) it started fermenting about 63hrs ago.
• Is there anything I can do to stop fermentation? the rate of the bubbles seems to be going down but airlock still bubbling about once every 5 seconds.

Any help? Thx I just prepared a gallon of sugar wash as it’s my first time, and I wanted to keep it simple. I followed your guide on making sugar wash, but when it came to how much ingredients I needed for just 1 gallon, I scaled it back according to the guide.

1. Because I just used needed 1 gallon, and the packet of yeast made 5, (was wine yeast) I used 1/5 of the bag.
2. Should I of added more? All the recipes I have read say it takes 2 weeks for fermentation to complete.
3. It’s taking my stuff like 4 weeks to complete.
4. What am I doing wrong, if anything? Can your wash go bad after a couple of months even though it’s under anaerobic conditions? It’s been sitting there (hopefully fermenting) for almost 3 months.

Sealed and air locked. Should I dump it? What percentage of corn sugar yeast for 5 gallons Hey Kyle I’ve bought two stills from you, a five and a ten. My question is when making corn mash, and fermentation is done, do you dump every thing in the still or syphon off only the liquid? Tanks Rick

Does copper change the taste of alcohol?

Use of Copper as Food Contact Surfaces for Alcoholic Beverages within Retail Food Establishments Amanda J. Garvin, MPH-PHA, REHS, MLS(ASCP)cm Abstract Copper as a food contact surface for acidic alcoholic beverages is prohibited for use according to the 2017 Food and Drug Administration (FDA) Model Food Code. However, there are two common instances where copper is used in contact with alcoholic beverages within retail food establishments.

• It is used for single drink mugs for alcoholic beverages such as mule cocktails, and during distillation process in food contact surfaces of a still in craft distilleries.
• Foodborne illness due to the use of copper in contact with alcoholic beverages is unknown.
• This study includes a survey of retail food safety regulators, a survey of restaurants and retail distilleries, and research on copper related illnesses through the American Association of Poison Control Centers (AAPCC).

Eighty-eight responses were returned out of 573 regulator surveys distributed. Of the respondents, 36% allow copper mugs in retail food establishments for alcoholic beverages although 7% of respondents stated their law differed from the 2017 FDA Model Food Code regarding copper as a food contact surface.

Of the respondents, 52% stated they inspect craft distilleries under their retail food safety program of which 58% allow copper in contact with the alcohol during distillation. Due to the constraints of a pandemic occurring, results were not obtained from restaurants or retail craft distilleries. The AAPCC returned a statement stating copper toxicity is very rare in their database therefore it would not be a helpful resource.

Recommendations include more research on outbreaks, identifying safe levels of copper in liquor, and matching regulations and current allowable practices with each other.

• Key words: copper, copper mugs, food contact surface, craft distillery, retail food
• Use of Copper as Food Contact Surfaces for Alcoholic Beverages within Retail Food Establishments
• Background

The 2017 FDA Model Food Code is guidance backed by science and available for states to adopt in part or in whole. The 2017 FDA Model Food Code does not allow copper in contact with foods with a pH below 6.0, except for the pre-fermentation and fermentation steps of beer brewing.

• The Food Code Annex discusses yeast for brewing.
• The yeast uses low levels of copper as a metabolite, which is necessary for fermentation.
• However, copper levels above 0.2 mg/L inhibit yeast growth, and thus incapacitate fermentation (Food Code: 2017 Recommendations of the United States Public Health Service Food and Drug Administration, 2018).

Therefore, the product would be ruined which makes the problem self-limiting. Outside of the use of copper surfaces during fermentation, 2017 FDA Model Food Code prohibits the use of copper for distilling and serving alcoholic beverages. Copper mugs for use to serve alcoholic beverages, such as mule cocktails, was addressed at the Conference for Food Protection (CFP) in 2018, issue 2018 III-030 (Conference for Food Protection, 2018).

1. One example of a mule cocktail is a Moscow Mule which traditionally contains vodka (pH 4.0), ginger beer (pH 4.0), and lime (pH 2.0); both vodka and ginger beer are either distilled or fermented in copper and have a pH below 6.0.
2. Copperware is desirable as a food contact surface due to the thermal conductivity, aesthetic appearance, antimicrobial properties, and enhancement of flavor (Koontz et al., 2020).

In the case of mule cocktails the copper is believed to change the flavor of the beverage as people drink it. The importance of copper in distilling liquors such as scotch whisky, cognac, Irish whisky (Garnham, 2018), other grain whisky, vodka, and gin, (Notman, 2017) has long been established.

• Distillation using copper has an important effect on whisky aroma.
• Copper reduces sulfur aromas due to the removal of dimethyl trisulfide (DMTS) and other yet unknown compounds (Harrison et al., 2011).
• Copper also is critical to the production of fine brandy as it is a required catalyst for the complex flavor and browning of brandy (Garnham, 2018).

Copper levels in liquor are related to liquor type, manufacturing process, soil type, and agricultural practices (Navarro-Alarcon et al., 2007). Copper became popular to use in stills in Britain and France once metallurgy improved, probably around the fifteenth century, and continues to be used today (Strengell, 2014).

1. The still is made up of four distinct parts, any or all of which may be made of copper: the pot, distillation column, lyne arm, and condenser (Gurstelle, 2020).
2. The first distillation takes approximately four to seven hours at 173oF, which is the evaporation point of ethanol.
3. The second distillation typically takes eight hours at approximately 158oF (Luening, 2020).

The first portion distilled off, otherwise called the foreshot, and the last portion, called the tail, are discarded. The middle portion, or heart, is kept making the finished product. During this process, most of the copper becomes copper salts and is removed, though some copper, in the soluble form, does remain (Professor, 2016).

• One study by Carreon-Alvarez et al.
• 2008) found 7 mg/L of copper on average in tequila.
• Another study by Carreon-Alvarez et al.
• 2008) found mean copper levels in the following beverages: whisky contained 1.01 mg/L, rum contained 2.34 mg/L, brandy contained 8.01 mg/L, and beer contained 0.40 mg/L.
• The levels of copper in the aforementioned beverages raises the question of what is a “safe” copper level in alcohol? Although copper is essential for life, too much is harmful especially for people who have certain childhood diseases, or an adult disease called Wilson disease (National Research Council, 2000).

Copper release increases with a lower pH and/or higher temperatures (Koontz et al., 2020) which is why there is concern that drinking a beverage of a pH below 6.0, although served with ice or cold, may cause copper toxicity. The U.S. Environmental Protection Agency (EPA) maximum contaminant level goal (MCLG) for drinking water is 1.3 mg/L copper (National Research Council, 2000), whereas the World Health Organization (WHO) and Health Canada recommend a limit of 2.0 mg/L (Koontz et al., 2020).

1. One published study showed that gastrointestinal effects occurred following acute exposure at and above 3 mg/L which were mild, non-life-threatening effects to humans.
2. Data from another study of 60 participants found 3.0 mg/L caused a 12% increase in minor gastrointestinal symptoms over control participants (National Research Council, 2000).

High oral intake of copper salts may be toxic, however, since their effect is emetic, the body has difficulty retaining enough copper to produce fatal results. Intake of up to 0.5 mg/kg body weight/day, and an occasional intake of up to 10 mg/day, are considered safe for adults (Reilly, 2002).

The effects of copper as a cause for renal failure have been observed with chronic exposure in sensitive populations. Sensitive populations include those with Wilson disease, heterozygote carriers to the gene for Wilson disease, and several other childhood diseases. Since this research examines consumption of alcoholic beverages in the United States, which has a legal drinking age of 21, this research only addresses Wilson disease (estimated 9,000 cases in the U.S.) and heterozygote carriers of Wilson disease as they are the only diseases noted that affect adults (National Organization for Rare Disorders, 2018).

The only instances of acute copper toxicosis associated with food or beverages found during the research were a possible exposure to a cocktail shaker contaminated with copper, faulty check valves on vending machines causing carbon dioxide backflow, beverages contaminated with copper over 30 mg/L with etiology unlisted, increased copper level in tap water, and soft drinks causing illnesses (National Organization for Rare Disorders, 2018).

Since 1950, there were also two instances of copper poisoning which were due to the acidic beverage sitting in a copper carafe overnight (National Organization for Rare Disorders, 2018). Liquor for alcoholic beverages generally has an acidity level below 6.0 pH which is below the allowable level in the 2017 FDA Model Food Code for copper in contact with food.

Copper is a very desirable surface for use in single beverage immediate service cups and when distilling liquors due to its ability to change flavor profiles and its thermal conductivity. Due to this, copper has been used in the making of stills for centuries.

• During distillation, copper may be in contact with the liquor for periods of 12 hours or more at extremely high temperatures.
• Higher temperatures have been known to leach out copper more quickly than lower temperatures.
• The copper levels that are appropriately set for drinking water may not be applicable to alcoholic beverages since the diseases associated with elevated copper levels are mostly childhood diseases.

Lastly, the historical associations with copper poisoning seem to be reported from carbonators, soft drinks, drinking water, and the use of copper for storing.

1. Problem Statement
2. The risk of using copper as a surface in contact with alcoholic beverages by industry in retail food establishments is unknown.
3. Research Questions

1. How commonly is copper used in contact with alcoholic beverages by industry? 2. How do Local, Tribal, and State regulations differ from the 2017 FDA Model Food Code regarding allowing the use of copper in contact with alcoholic beverages? 3. How many foodborne illness outbreaks, associated with the use of copper as a food contact surface are known to have occurred? Methodology The target population included regulators and operators of retail establishments that serve alcoholic beverages which may use copper either as a serving mug or as part of the distillation process.

There were three methods of data collection. First, a survey was sent to Association of Food and Drug Officials (AFDO) retail regulatory officials listed on “AFDO’s Directory of State and Local Officials,” CFP retail regulatory members through the CFP Membership List as of September 19, 2020, and FDA state, local, and tribal inspection training officers of each state from the “State, Local, Tribal and Federal Inspection/Training Officers Certified by the FDA” list.

The survey asked each respondent how their respective state or local regulators handle copper as a food contact surface to alcoholic beverages. The results were then assessed against the 2017 FDA Model Food Code, including both copper mugs and distilleries which use copper as part of the distillation process.

1. Second, the Manager of Program Compliance with the National Restaurant Association (NRA) was asked to send a survey to its retail food establishment members and contacts.
2. The survey asked if NRA contacts use copper mugs or copper as a food contact surface within their distillery or food establishment.

Finally, data was collected from illnesses related to copper which were reported to the American Association of Poison Control Centers (AAPCC) and available on the National Poison Data System (NPDS) to see if copper as a food contact surface for alcoholic beverages could be associated with any illness.

Results The retail regulator survey was sent to a total of 573 contacts. Eighty-eight respondents returned the survey, covering 36 states. Eighty-three of the surveys were counted, as five respondents stated they did not regulate retail establishments. Table 1 shows the breakdown of agency type and how many of them follow some version of the FDA Food Code.

As Table 1 shows, 96% of respondents stated they follow a version of the FDA Food Code, but 36% of respondents do allow copper mugs in retail establishments for service only. Of the respondents, 7% stated their law differed from the 2017 FDA Model Food Code regarding copper as a food contact surface.

Also, six jurisdictions allow variances to their regulations for the use of copper mugs and eleven other jurisdictions would be open to variances if retail establishments submitted a request for variance and had sound science to back up their request. Table 1 Results of Regulatory Authority Survey: Type of Agency Respondent, Authority to Regulate Retail, and Regulation Based on FDA Food Code Regulators were asked if they inspected craft distilleries under their retail food safety program, to which 52% responded affirmatively.

Of those respondents, 58% allow copper in contact with alcohol during distillation. Graph 1 breaks down the responses of those which allow copper as part of the distillation process that operate under retail regulations. Graph 1 Jurisdiction Allows Copper as Part of the Distillation Process Under Retail Finally, retail regulators were asked if they had any additional comments or other food contact surfaces of concern.

The main comments concerned a lack of guidance regarding copper mugs and admissions that some regulators never previously looked for copper in contact with alcohol during distillation or service. The NRA was asked to send a survey to its retail food establishment members and contacts in December 2020.

Unfortunately, due to the constraints of a pandemic occurring, the survey was not disseminated. NRA indicated that they would be willing to distribute the survey once retail food establishments were not under the burden of the pandemic. Data was collected on illnesses related to copper which were reported to AAPCC and on the NPDS to see if copper as a food contact surface for alcoholic beverages could be associated with illness.

1. The AAPCC returned an email stating “according to a senior member of the AAPCC, in their opinion, copper toxicity in general is very rare in the NPDS data”; therefore, they believed what little data they did have on copper toxicity would not be helpful.
2. Table 2 below is data pulled from the AAPCC Annual Reports, Table 22A (Demographic profile of SINGLE SUBSTANCE Non-pharmaceuticals exposure cases by generic category).

The data shows there are less than 700 reported copper exposures per year for every year of the annual report that could be obtained. Also, of the fewer than 700 cases per year, only a portion of those were in adults that would be within or possibly within the legal drinking age.

• The exposures at age 20 or older varied from 38% in 2012 of the total number of cases to 50% in 2017.
• The cases of copper exposure in the AAPCC Annual Report are not specific to ingestion but cover any type of possible copper toxicity exposure.
• Also of note is the low number of injuries including deaths related to copper poisonings.

Table 2 Demographic profile of copper exposure cases by generic category Conclusions During analysis of the data, several conclusions may be determined which represent the key findings of the research: 1. Over one-third of regulators surveyed allow the use of copper mugs and over one-half allow copper as a food contact in distilleries for alcoholic beverages.

1. Many are not enforcing the existing regulations which would not allow the use of copper in contact with alcoholic beverages due to the high acidity level of alcoholic beverages.2.
2. There is a high consistency of regulatory adoption to prevent copper in contact with acidic beverages, but there does not appear to be consistency between jurisdictions in how they enforce their own regulations, or in how variances are used when allowing for copper food contact surfaces in distilleries or copper mugs for use with alcoholic beverages.3.

Questions remain as to how often foodborne illnesses may occur due to copper ingestion. It is unclear if copper, as a cause for foodborne illness, appears to have minimal risk, if there is a lack of data collection for copper due to ingestion, or if the use of regulations to restrict copper as a food contact surface are important in preventing foodborne illness.

1. Recommendations Based on the data collected and the conclusion formulated, the following are the recommendations: 1.
2. Toxicity from copper in contact with alcoholic beverages appears to be a candidate for a thorough risk analysis, including a risk assessment for more scientific data, risk management to harmonize results with necessary regulatory interventions, and risk communication to provide the industry, regulators, and consumers with science-based information to make decisions on the safety of copper as a food contact surface.2.

With the increased popularity of mule cocktails, studies should be conducted to determine a safe level of copper in alcoholic beverages or a maximum safe time an alcoholic beverage may be in contact with copper. This information would be helpful for regulatory agencies to either change their existing regulations and practices, or to safely create a variance template for copper in contact with alcoholic beverages and distillation of liquors.3.

More research needs to be conducted on the low incidence of copper poisonings to see if the low incidence is due to a minimal risk of copper in contact with alcoholic beverages, if there is a lack of data collection for copper due to ingestion, or if the use of regulations to restrict copper as a food contact surface are important in preventing foodborne illness.

Acknowledgments Throughout the writing of this research project, I have received a great deal of support and assistance. I would first like to thank my supervisor, Sean Dunleavy, and the Michigan Department of Agriculture and Rural Development for the continued support throughout the life of this project.

• I also would like to acknowledge my coworkers, Becky Vought, Shane Green, Rodney Blanchard, and Steve Czarnecki, and my mentor, Doug Saunders, whose expertise was invaluable in formulating the research questions and methodology.
• Your insightful feedback pushed me to sharpen my thinking and brought my work to a higher level.

A huge thank you to the International Food Protection Training Institute (IFPTI) team and the Cohort IX Fellows. Finally, thank you to the survey respondents who provided such valuable information for this project and the past IFPTI Fellows who contacted me with support.

• References American Association of Poison Control Centers. (2020).
• American Association of Poison Control Centers.
• American Association of Poison Control Centers – Annual Reports.
• Https://www.aapcc.org/annual-reports.
• Carreon-Alvarez, A., Casillas, N., Ibanez, J.G., Hernandez, F., Prado-Ramirez, R., Barcena-Soto, M., & Gomez-Salazar, S.

(2008). Determination of Cu in tequila by anodic stripping voltammetry (ASV). Analytical letters, 41, 469-477. doi:10.1080/00032710701577989 Conference for Food Protection. (2018).2018 Biennial Meeting, http://www.foodprotect.org/biennial-meetings/2018-biennial-meeting/ Garnham, A., Copper love.

• Distillery Magazine, 2018, August 31, https://distilling.com/distillermagazine/copper-love Gurstelle, W., How distilling works.
• Popular Mechanics, August 10, 2020, https://www.popularmechanics.com/home/how-to/a7569/how-distilling-works/ Harrison, B., Fagnen, O., Jack, F., & Brosnan, J. (2011).
• The impact of copper in different parts of malt whisky pot stills on new make spirit composition and aroma.

Journal of the Institute of Brewing, 117(1), 106-112. doi:10.1002/j.2050-0416.2011.tb00450.x Koontz, J.L., Liggans, G.L., & Redan, B.W. (2020). Temperature and pH affect copper release kinetics from copper metal foil and commercial copperware to food simulants.

1. Food Additives & Contaminants: Part A, 37(3), 465-477.
2. Doi:10.1080/19440049.2019.1704447 Luening, H. (2020).
3. The distillation in the pot still.
4. Whiskey.com.
5. Https://www.whisky.com/information/knowledge/production/details/distillation.html National Organization for Rare Disorders.
6. 2018, March 07).
7. Wilson disease,

https://rarediseases.org/rare-diseases/wilson-disease/ National Research Council. (2000). Copper in drinking water. Washington, D.C: National Academy Press, http:// doi.org/10.17226/9782 Navarro-Alarcon, M., Velasco, C., Jodral, A., Terrés, C., Olalla, M., Lopez, H., & Lopez, M.C.

• 2007). Copper, zinc, calcium and magnesium content of alcoholic beverages and by-products from Spain: Nutritional supply.
• Food Additives and Contaminants, 24(7), 685-694.
• Doi:10.1080/02652030601185063 Notman, N.
• 2017, July 07).
• The science of distilling gin.
• Chemistry World,
• Https://www.chemistryworld.com/features/the-science-of-distilling-gin/3007637.article Professor, T.

(2016, June 21). Why are whisky stills made from copper? ScotchWhiskey.com, https://scotchwhisky.com/magazine/ask-the-professor/9685/why-are-whisky-stills-made-from-copper/ Reilly, C. (2002).8.6.3 Copper in food and Beverage. In Metal contamination of food: its significance for food quality and human health (3rd ed., pp.161–165).

Essay, Blackwell Science. Strengell, L.T. (2014, October 18). Copper. Whisky Science, https://whiskyscience.blogspot.com/2014/10/copper.html U.S. Food and Drug Administration (2018), Food Code: 2017 Recommendations of the United States public health service food and drug administration. https://www.fda.gov/food/fda-food-code/food-code-2017 Velasco-Reynold, C., Navarro-Alarcon, M., Serrana, H.L., & Lopez-Martinez, M.

(2008). Copper in foods, beverages and waters from South East Spain: Influencing factors and daily dietary intake by the Andalusian population. Food Additives & Contaminants: Part A, 25(8), 937-945. doi:10.1080/02652030801984117

• Author Note
• Amanda Garvin, Food Safety Specialist
• Michigan Department of Agriculture and Rural Development (MDARD)
• This research was conducted as part of the International Food Protection Training Institute’s Fellowship in Food Protection, Cohort IX
• Correspondence concerning this article should be addressed to:
• Amanda Garvin, MDARD, 334 66th St, South Haven, MI 49090
• [email protected]

*Funding for this statement, publication, press release, etc., was made possible, in part, by the Food and Drug Administration through grant 5U18FD005964 and the Association of Food and Drug Officials, Views expressed in written materials or publications and by speakers and moderators do not necessarily reflect the official policies of the Department of Health and Human Services; nor does any mention of trade names, commercial practices, or organization imply endorsement by the United States Government.

What gauge copper is best for a still?

3. What gauge copper do we use? – We use 20 oz./22-gauge, 32 oz./18-gauge and 48 oz./16-gauge. All of our stills come standard with 20 oz./22-gauge.20 oz./22-gauge is perfect for hobby stills when paired with our reinforced design, and meticulously built by our experienced craftsmen.

In turn, our products are more affordable for you, while maintaining a strength punching above its weight class. We do offer 32 oz./18-gauge for those folks who want to make sure that they can drop their still out of an airplane, and still use it later. Those with such a need should use our “Customize Your Own Still” section or the drop downs for any of our distillers kits.

At the end of the day, the thickness of material used to make your still is a balancing act between durability and expense. No matter your choice, you can rest assured the quality will be the same that is expected of us here at North Georgia Still Company.

Is it safe to drink in copper?

– Long-term exposure to high doses of copper may cause copper toxicity, which is characterized by nausea, vomiting, abdominal pain, and diarrhea. It may even lead to liver damage and kidney disease ( 1, 11 ). One way you may develop copper toxicity is by consuming stagnant water that flows through copper-containing pipes, which allow for high quantities of copper to leach into the water ( 1 ).

• The World Health Organization (WHO) recommends no more than 0.47 mg of copper per cup (2 mg per liter) of water.
• This ensures that the tolerable upper intake level of 10 mg per day won’t be exceeded ( 11 ).
• When it comes to water stored in copper containers, even for periods of up to 16 hours, studies show that the amount of leached copper is well below WHO’s safety limits ( 5, 8 ).

Still, proponents of the trend suggest that you limit your copper water intake to 3 cups (710 mL) per day. Summary High copper intakes may lead to copper toxicity in the long run. However, the amount of copper that leaches into water stored in copper containers is below the safety limits.

Is copper infused better?

What You Need to Know About Copper Compression Sleeves and Pain Relief Copper-infused compression garments are selling like crazy. Ranging from tight-fitting knee and elbow sleeves, to shirts, leggings, gloves and socks, these products are marketed as a way to and improve sports endurance.

1. One of the biggest purveyors of copper-infused athletic apparel, Tommie Copper, grossed about $87 million in sales between April 2011 and October 2014, according to court documents.
2. The only hitch? There’s little to no reliable scientific evidence that the copper/compression combo does what manufacturers are claiming.

Which is why Tommie Copper and its founder Thomas Kallish agreed to pay $1.35 million to settle Federal Trade Commission charges that they deceptively advertised their copper-infused garments that are priced between $29.50 and $69.50. The proposed federal court order imposes an $86.8 million judgment, which will be partially suspended upon payment of $1.35 million by the defendants.

• The FTC charged the company with falsely claiming that its products would treat or relieve chronic or severe pain (including pain and inflammation caused by diseases such as multiple sclerosis,, and ) and provide pain relief comparable or superior to the effects of drugs or surgery.
• It’s tempting to believe that wearing certain clothing will eliminate severe pain, but Tommie Copper didn’t have science to back its claims,” said Jessica Rich, Director of the FTC’s Bureau of Consumer Protection.

“If you see an ad for a product that promises to replace the need for drugs or surgery, talk to a healthcare professional before you spend your money,” Rich said in a statement from the FTC. Tommie Copper and other makers of copper-infused compression clothing, including Copper Fit, Miracle Copper, and Copper Wear, are combining two theories with their products: that compression plus copper equals pain relief and boosted healing.

Compressing the site of an injury is the third step of the recommended treatment for injuries such as muscle strains and ligament sprains, known as —Rest,, Compression, Elevation. Compression works by limiting swelling while providing support to the injured area. Medical compression stockings have also been prescribed to help prevent leg swelling and blood clots in patients who’ve had surgery.

Copper, a soft, malleable metal, has long been touted as a folk medicine treatment to relieve pain and heal injuries. According to court documents, a 2012 Tommie Copper catalog claimed that, “Copper has been used for thousands of years to aid in reducing inflammation, growing and sustaining connective tissues and aiding in blood flow and oxygen transport,” and that it “provides immediate relief from inflammation and harnesses the other well-known health benefits of copper.” Consumer Reports has also reviewed the research into the use of copper to ease pain and has found little evidence of the metal’s ability to lessen aches.

A 2013 study of 70 people with rheumatoid (a relatively large sample for this kind of research), published in the journal PLOS ONE, concluded that wearing a copper wrist strap did not help ease pain. “There are also no reliable studies supporting the healing powers of copper-infused fabrics,” says Consumer Reports medical director Orly Avitzur, M.D.

“It’s extremely unlikely that these fabrics would provide any therapeutic benefit beyond compression for arthritis or pain,” Avitzur says. Makers of copper-infused compression sports apparel have also made other unproven claims beyond those addressed in the court settlement.

For example, Tommie Copper claims that its products “improve muscle recovery and performance,” and another purveyor called Primary Health Sports claims its compression sleeves “enhance sport performance.” However, there is little evidence that shows the efficacy of compressing muscles to improve athletic performance.

While some small studies have shown a slight improvement in performance and slightly faster recovery from muscle swelling and pain, most others, including studies of runners, cyclists, and kayakers, have failed to prove that wearing compression garments gave these athletes an edge.

• To date, there are no large-scale, well-designed studies that have revealed a meaningful link between compression garments and improved athletic performance.
• Tommie Copper’s compression garments have been marketed online, in television ads, infomercials, and video testimonials—including highly-produced videos featuring the inspiring stories of celebrity endorsers such as Olympic swimming star Dara Torres and rodeo champion Shawn “Copper Cowboy” Minor.

In one infomercial, talk show host Montel Williams said, “Tommie Copper is truly pain relief without a pill.” Tommie Copper has also advertised in magazines such as Arthritis Today, according to the FTC complaint. “Pain relief is top-of-mind for people with arthritis.

It’s easy to understand how a product like this, which has no scientific basis but that has such a strong advertising campaign would appeal to people,” Avitzur says. Tommie Copper did not respond to Consumer Reports’ request for an interview or a comment. According to the settlement, Tommie Copper and its founder neither admitted nor denied the allegations of the FTC’s complaint.

: What You Need to Know About Copper Compression Sleeves and Pain Relief

How can I improve my moonshine?

Distill It Twice – Although it takes longer, distilling your moonshine twice will likely have a positive effect on its flavor. As long as you aren’t in a hurry to produce a batch of moonshine, run it through your still a second time. Doing so will help to filter out any impurities that may create an unpleasant flavor.