Why Does The Water Pass Through The Reflux Tube Moonshine Still?

Pot Still vs Reflux Still Which Is Best For You? So whats the difference between a pot still and a reflux still? A POT still simply collects and condenses the alcohol vapors that come off the boiling mash. This will result in an alcohol at about 40-60% purity, with plenty of flavor in it.

If this distillate were run through the pot still again, it would increase in purity to around 70-85% purity, but it would also lose a bit of its flavor. A REFLUX or PLATED still does multiple distillations in one single pass, by having some packing in a column between the condenser & the pot, and allowing some of the vapor to condense and trickle back down through the packing.

This “reflux” of liquid helps clean the rising vapor and increase the % purity. The taller the packed column, and the more reflux liquid, the purer the product will be. The advantage of doing this is that it will result in a clean vodka, with little flavor to it – ideal for mixing with flavors etc.

For getting drunk, either one works well.
Which type is best for me? The decision whether to use reflux still or pot still (also known as whiskey still) when distilling your alcohol very much depends on the kind of product you intend to make (please read on further).
Pot stills Using a pot still would allow you to produce whiskey or rum.

Setting it up is easy. All you need is a boiler and a condenser. Pot stills usually have a doubler or thumper as it assists in the double distillation process. Some people also use a coiled copper tube when using a pot still. Essentially, both stills are up to the task.

Most people find pot stills as versatile since it could be utilized to flavor schnapps, whiskey and rum.
It also decreases a finished wash’s volume and removes yeast cells.
Reflux stills A reflux still is effective in creating a flavorless and odorless product.
If you want to create a potent neutral ethanol, using a reflux still is advisable.

For producing fuel ethanol, a column reflux still is the best equipment to use. A reflux still column works because of the returning distillate which combines with the plates or packing evident on a large-sized still which is able to condense material that comes up.

This material is then re-distilled by the vapor below.
As the liquid returns and meets with the upward-moving vapor, the water present tends to condense.
Water at that point can be separated from the alcohol.
After which, the water falls down to the boiler in liquid form while the alcohol rises as concentrated vapor.

When cool liquid combines with hot vapor, the resulting product is pure distillate. And yes length really does matter! The overall performance of a column very much depends on its length/height and diameter. Also relevant is how the reflux method is managed.

The length/height of the packed column determines the purity of a distilled product.
Essentially, a ‘packed column’ is how much packing, copper mesh or otherwise a column height has.
When a column has more packed length/height, it means there is a lot of opportunity for vapor and reflux to combine.
Meanwhile, the diameter of a column determines the vapor and reflux that travels the column.

What should my still be made of, Copper or Stainless Steel? The vast majority of stills today are either stainless steel or copper in construction. It basically boils down to a matter of choice. Stainless steel and copper moonshine stills are strong and easy to clean.

Copper unlike stainless steel is much easier to work with and without the need for special welding equipment and techniques. Copper being more forgiving to work with is easily brazed or silver soldered using common torches. Copper has been the choice of master distillers for centuries because stills without copper incorporated in their construction either in the in the column, plates, or condenser are thought to put out undesirable spirits.

Copper stills continually sacrifice themselves on a molecular level. The copper itself reacts with the foul tasting sulphides, present in the mash which is there as a natural part of the grains. Sulphides are released as the yeast goes to work. Copper in the still binds with hydrogen sulfide and other acids and oils to eliminate rotten-egg, skunky smells from the spirits.

Contents

0.1 How much water does reflux still use?

1 Should moonshine drip or stream?
- 1.1 What is the purpose of the reflux in distillation?
2 Do you need to double distill with a reflux still?
- 2.1 Can you distill water with a reflux still?
  - 2.1.1 What is the purpose of water in reflux?
3 What temperature should I run my reflux still?
- - 3.0.1 Does moonshine get better the longer it sits?
  - 3.0.2 What is the secret to smooth moonshine?
4 Why is reflux better than distillation?
- - 4.0.1 How does reflux increase purity?
- 4.1 Why is refluxing necessary?
5 What is the disadvantage of reflux distillation?
- 5.1 Are reflux stills good?
6 Can you make whiskey with a reflux still?
- - 6.0.1 Is a reflux still good for whiskey?
  - 6.0.2 How does a Coffey still work?
7 How do you control reflux in a distillation column?

How much water does reflux still use?

T500 Stainless Steel/Copper Reflux Still You will use approximately 200 litres (53 US Gal) for one run.

Should moonshine drip or stream?

Part 2: Heat Your Mash – Turn on the heat source and increase until you can hear the mash boiling or the pipe connecting the still’s onion head and condenser is hot to the touch. When the temperature reaches about 100 degrees in the still pot and the copper has begun to get warm to the touch, apply the flour paste to the seams between the pot, the column, and the condenser coil (if there is one).

If you notice any other small leaks you might try using some flour paste to seal them, but if there are any large cracks or problems with steam and escaping, stop distilling immediately and have the still inspected by a coppersmith. Many old-time moonshiners know when the still has reached the right temperature by watching the amount of the distillate.

You want to see a steady flow into the collection cup – not a stream or a slow drip, but a steady drip of 1-2 drops every second or two. It is most helpful to have two thermometers to monitor the temperature in both the still pot and at the top of the column or in the onion head, just before the condenser coil.

You can monitor the temperature of the condenser coil by touch – it should always be cool while the still is running. If the coil reaches room temperature or gets warm, immediately cool it with cold running water or ice packs. If it gets hot to the touch, stop distilling immediately. Start applying high heat to your copper whiskey still, Lower the heat, and monitor the temperature at the top of the onion head.

Keep it between 174 Fahrenheit and 190 Fahrenheit by adjusting your heat source.

What is the purpose of the reflux in distillation?

Distillation Columns – Internal Reflux Control | Control Engineering

are unit operations most often used for separation and purification in process industries. They can also be some of the most complex to operate and control, because they involve two-phase, multi-stage, counter-current mass and heat transfer, with each tray or segment of packing representing a theoretical equilibrium stage).

For a two-product distillation column (top and bottom product), there are typically five degrees of control freedom (control valves):
• Reflux flow • Top product flow • Reboiler heat input flow • Bottom product flow, and
• Pressure control valve, the specific location of which depends upon how the pressure is controlled.

Three of these valves are needed for inventory control (reflux drum, column bottom, and vapor inventory or pressure control). That leaves two valves for achieving the primary operating and control objective, namely product composition control. These two valves are normally the and the reboiler heat source flow.

For many columns, the P&ID’s will specify a top or upper tray temperature controller that adjusts the reflux flow in a straightforward cascade for top product composition control. Unfortunately, this type of cascade does not always perform very well, and often operators will end up breaking the cascade and using the reflux flow control in AUTO mode rather than CASC.

There are several reasons for poor control loop performance – this discussion addresses one of the less recognized and often over-looked sources of process disturbance. There are at least seven or eight different ways to control pressure on a distillation column, and several of these will result in sub-cooled reflux.

Sub-cooled means that the temperature of the reflux exiting the overhead condenser is below its bubble point, the temperature at which the first bubble of vapor boils off the liquid. From a process and control standpoint, what are the implications of returning sub-cooled reflux to the column? The purpose of reflux is to provide down-flowing liquid throughout the rectification section to contact with the up-flowing vapor in order to achieve stage-by-stage equilibrium heat and mass transfer and, hence, purification of the top product.

When sub-cooled reflux is introduced to the top tray, it must be heated up to its bubble point before the lighter components will vaporize. Where does the heat come from? The only place it can come from is from condensing vapor that is approaching the top tray from below.

When this vapor condenses, it adds to the total liquid flowing from tray 1 down the column. In other words, a sub-cooled reflux introduces a greater volume (or mass or molar) flow of reflux than is delivered to the column by the external reflux flow controller. If the degree of sub-cooling was constant, then this wouldn’t be such a big source of disturbance; however, this is usually not the case.

The amount of sub-cooling will vary with the temperature of the cooling medium (ambient air, cooling water, another process stream, etc.), rainstorms, and so on. To achieve satisfactory composition control, the most common approach is to employ an advanced regulatory control (ARC) technique referred to as internal reflux control.

IR = R * (1+ C p * ( T O – T R ) / Λ)
Where:
R = External reflux flow

C p = Heat capacity of the reflux (e.g., BTU/lb-°F) T O = Overhead vapor temperature (entering the condenser) T R = Reflux temperature Λ = Heat of vaporization of the reflux (e.g., BTU/lb) An internal reflux controller simply uses this equation to solve for the external reflux flow required to maintain a constant internal reflux at each control execution.

In effect, this controller compensates for changes in the sub-cooled reflux temperature at each control execution. The final step is to rebuild the cascade for composition control, namely, to re-introduce the temperature-to-internal reflux cascade, with the likelihood that this cascade will be more stable, will control composition better, and will enjoy greater operator acceptance.

This post was written by Dr. Jim Ford, PE. Jim is a process control consultant at MAVERICK Technologies, a leading system integrator providing industrial automation, operational support and control systems engineering services in the manufacturing and process industries.

MAVERICK delivers expertise and consulting in a wide variety of areas including industrial automation controls, distributed control systems, manufacturing execution systems, operational strategy, and business process optimization,
The company provides a full range of automation and controls services – ranging from PID controller tuning and HMI programming to serving as a main automation contractor.

Additionally MAVERICK offers industrial and technical staffing services, placing on-site automation, instrumentation and controls engineers. Do you have experience and expertise with the topics mentioned in this content? You should consider contributing to our CFE Media editorial team and getting the recognition you and your company deserve.

Do you need to double distill with a reflux still?

Home Distiller Other discussions for folks new to the wonderful craft of home distilling. Moderator: Novice Posts: Joined: Fri Nov 12, 2010 4:18 am by » Thu Feb 23, 2012 4:30 am Sorry this is probably such a noob question, I have searched but can’t find the answer.

I have a reflux still and am following the WPOSW recipe to make a neutral spirit. If I want to do a double or triple distillation. Do I add the heads and tails from the single distillation to the double etc.? or does this contaminate the next distillation and negate the previous. Thanks in advance for any advice retired Posts: Joined: Wed Oct 15, 2008 11:34 am Location: UK, in the heather by » Thu Feb 23, 2012 5:06 am You might be mixing up concepts.

Double and tripple runs are usually pot still territory, with each additional run producing a cleaner less flavoured product. I like to make my vodka by tripple distilling in a pot still – but it DOES have a little bit of residual flavour. I like it that way.

I also run a column that I use to make really clean Neutral spirit that is used as a base spirit for infused liquers and gin.
I habitually do a strip run, dilute the low wines to 30% ABV and charge my column boiler with that.
Many people charge their column boiler with fermented wash and get up to 90+ proof in a single run.

The whole point is that the column does multiple distillations all at once. It all depends what you want to get out of the column. It can produce either Neutral or flavoured spirit, dependent on how you use it. EDIT: You might have to do a double run if your column is not tall enough to get what you wish in a single run. Posts: Joined: Tue Dec 06, 2011 3:03 am Location: Cascadia by » Thu Feb 23, 2012 5:55 am Hey Myles, I’m curious. Why do you do the stripping run in the pot still first, rather than put your wash straight through the column? Is that for a cleaner product or higher proof or something else? Distilling at 110f and 75 torr. Posts: Joined: Tue Dec 06, 2011 3:03 am Location: Cascadia by » Thu Feb 23, 2012 6:18 am ajp001, I’m not sure if this speaks to your question, but I know a lot of guys will do a ‘stripping run’ first and keep everything, including foreshots. After several stripping runs, they take everything collected and run it all through again on a ‘spirit run’ where they slow it down and make all the cuts.

I’m inclined to take the feints from the last run and toss them in with the wash on the next run, pitch the fores, keep the hearts, save the heads and tails for the next run, etc. I really don’t know what makes better booze, I’m just not much for delayed gratification. Distilling at 110f and 75 torr. I’m not an absinthe snob, I’m The Absinthe Nazi.

“NO ABSINTHE FOR YOU! ” retired Posts: Joined: Thu Aug 17, 2006 1:04 pm by » Thu Feb 23, 2012 6:32 am I have personally found that a stripped wash produces a much cleaner end result, AND the cut transitions are VERY clear and sharp. Also (surprisingly), the total time and power is reduced by doing stripping runs (and combining them).

Doing 6 stripping runs of 5 gallons, produces about 10 gallons of low wines. Each one of those 6 runs can be done VERY fast, without too much power input. Then that single large spirit run is done when I have time. NOTE, there is 6x the amount of material in that run, vs doing a single run, out of the back end of a fermenter (thus the cuts are MUCH larger).

Now, if I had done those 6 runs, as fully reflux runs each, then I would have only 1/6 the volume of my cuts. Also, each of those 6 runs would be the ‘low/slow’ form of run, using quite a bit of power, and a lot of time. Also, that single run of low wines has NO solids at all left over.

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It is super-SUPER cleared wash (cleared by distillation, so perfectly clear). This I think is also one of the reasons the cuts are so clear. Well, that along with there is 6x the amount of material as doing a run right out of the fermenter. All in all, this is one ‘key’ to making a better neutral (IMHO).

Also, low wines pretty much keep forever, so you can build them up over time. You can do some UJSM, some multi-batch rums, etc. Then pull off and store the low wines from a run here and there. Thus, you can keep your stock of whiskey/rum building, and pull off some low wine now and again.H.

Hillbilly Rebel: Unless you are one of the people on this site who are legalling distilling, keep a low profile, don’t tell, don’t sell. retired Posts: Joined: Wed Oct 15, 2008 11:34 am Location: UK, in the heather by » Thu Feb 23, 2012 6:46 am skow69 wrote: Hey Myles, I’m curious. Why do you do the stripping run in the pot still first, rather than put your wash straight through the column? Is that for a cleaner product or higher proof or something else? Fair question and it is mostly down to why I use the column in the first place.

I am mainly a pot stiller, mostly rum and fruit brandies. I don’t actually use the column for anything that I am going to drink “as is”. For me it is a tool to make a clear base spirit that is then used for infused liquers and gin. Mostly it gets charged with feints from the pot still, so these are already ‘stripped’.

On the odd occasion that I need to ferment a sugar wash for it I will strip this too. If I want to drink vodka I prefer the taste of tripple distilled in the pot – it still has a residual flavour. In reality I virtually always hydroseparate before my spirit runs. How much difference it makes is hard to say, but I strip and then dilute the low wines to 30%, and only charge the boiler with the middle section.

The only exception to this rule is when I do a single run in the pot still with solids in the boiler. (Propylene glycol double boiler) In truth I don’t do that very often. In fact I do it so rarely that I am thinking about re-purposing the double boiler to use on the column. Posts: Joined: Tue Dec 06, 2011 3:03 am Location: Cascadia by » Thu Feb 23, 2012 7:14 am Wow. There is so much info in those last 2 posts that I need time to mull it over before I can even comment. Thanks, guys. I’m pretty sure it’s going to change the way I do things.

I’m glad I stumbled on to this topic. ajp001, are you soaking all this up? Distilling at 110f and 75 torr. I’m not an absinthe snob, I’m The Absinthe Nazi. “NO ABSINTHE FOR YOU! ” Novice Posts: Joined: Fri Nov 12, 2010 4:18 am by » Thu Feb 23, 2012 2:11 pm Thanks for all the great the info guys. I only have a reflux still at the moment.

I am going to build a pot still soon after all the info that I have read on this forum. My main issue is because have had a lot of trouble sourcing a “distillers” yeast as mentioned by wineo in the WPOSW post on tried and true. The best I have been able to come up with is a Super6 Ultra Pure from essencia.co.nz it takes about 5-6 days to ferment 6kg of dextrose using the above recipe.

But I was told that this is also a turbo yeast. I am VERY new to this and trying to get the most neutral possible. I get about 190 proof in the middle of the still run with the 25 litre sugar wash, yet I still notice a slight “nail polish” smell all the way through the run. The temperature reads around 79C or 175F and I running 500ml/min water through the reflux still.

I am reading a lot of posts that talk about the final product “smelling like water” and not needing filtering. This is what I am trying to achieve. I realise NOW that a pot still would probably have been the better way to start, and that a lot of the information refers to pot stills.

So, are multiple runs on a reflux still going to make any difference?, and if so is it wrong to include the heads/tails from the first run into the second run or should I add that the the next initial run. Thanks again – I am trying to de-discombobulate myself retired Posts: Joined: Wed Oct 15, 2008 11:34 am Location: UK, in the heather by » Thu Feb 23, 2012 4:41 pm On the heads and tails issue with the column I never re-use them.

The whole point is that they are going to be as concentrated as possible and contain minimal ethanol. Heads are kept for other (non drinking) solvent use. Tails I don’t even bother to collect. I just leave them in the boiler and throw them out. One of the arguments for hydroseparating is that you reduce the quantity of heads and tails that you put INTO the boiler in the first place.

Novice Posts: Joined: Mon Nov 07, 2011 6:17 pm by » Thu Feb 23, 2012 5:42 pm I am reading a lot of posts that talk about the final product “smelling like water” and not needing filtering. This is what I am trying to achieve. I realise NOW that a pot still would probably have been the better way to start, and that a lot of the information refers to pot stills.

Hey ajp. I’m also with you on that goal Not quite there yet and need alot more practice, but at least I think I have the wash preparation figured out. I am going with birdwatchers now where I can get 14% from 6kg sugar charge in a 25 litre batch in one week, but I leave it a further week to clear before running.

I started off with an impulse buy of an Essencia CM 3000w still. In restrospect and after alot of reading here that was probably not such a good idea but on the other hand I have learned so much since. I since purchased a PDA-1 column, which is a LM reflux still. What I do is first strip the washes using the Essencia still, its quick and gets me 85% ABV in around 90 minutes for a 25 litre wash charge.

The only cut I make is 200 mls of foreshots which I keep for BBQ lighter. The rest I store and label them “low wines”. I then store these up and when I have sufficient I dilute to 40% and then do a spirit run in the PDA-1 where again make cuts suggested to me for a reflux run: Foreshots 3.1% Heads 17.4% Middle-run 57.1% Tails 8.4% Lost 14.0% This way I get azeotrope quality ethanol, around 95% in the hearts.

I’m doubly careful on foreshots because I also cut them out in my stripping run, as well as another cut in the spirit run. I save up the heads and tails separately into another jar labelled feints. When I have sufficient, I’ll dilute to 40% again and run these separately in the PDA-1 to squeeze out what hearts I can, and bin the other cuts.

I see no sense in recycling what you want to get rid of, if you have them already concentrated sufficiently. So I do not really see why you would need to invest in a potstill if your objective is a neutral. As I understand it the objective of a potstill is to concentrate ethanol while at the same time bringing over some flavours from the wash.

For a neutral, I would think you want the cleanest you can achieve, and to ahieve that you need the highest concentration of ethanol from the first strip, followed by subsequent dilution and then redistillation. The Power of Positive Drinking Novice Posts: Joined: Fri Nov 12, 2010 4:18 am by » Thu Feb 23, 2012 9:02 pm Myles, Thanks for that I think I am coming to grips with things.

so another noob question. If I use the reflux still and remove the heads and tails, am I going to further refine my product if I dilute and then re-distill? is this worthwhile? Essentially asking if a secondary distilling means a+(b-b)=a OR is it a+(b-(b+x))=c Goose, Sorry I’m not quite up on the techy lingo.

Does that mean that your Essencia CM 3000w is a reflux still but that you are somehow using it like a pot still initially? The condenser that I have is a UltraPure reflux still from Pure Distilling.
Like you I bought this on what I thought was an educated impulse.
Now I find that I am still in Kinder.

I don’t know if I can use the UltraPure to do the same as you with your Essencia? – A stripping run in 90 mins??? One of the reasons I am looking to make a pot still later is that I am interested in trying to make a whiskey with grain etc. My wife also wants me to do some essential oils for her and I know that I can’t use the reflux still for that.

I guess that you are also saying that a secondary or tertiary distillation will improve the spirit each time, even though it is in a reflux still? (same question I am asking Myles) Novice Posts: Joined: Mon Nov 07, 2011 6:17 pm by » Thu Feb 23, 2012 10:54 pm Sorry I’m not quite up on the techy lingo.

Does that mean that your Essencia CM 3000w is a reflux still but that you are somehow using it like a pot still initially? no sir, I just run it in reflux mode and let it run its course. I could take out the packing and adjust the water cooling configuration to create a pot still mode but I don’t see why for neutral.

May as well get the highest concentration out as quick as you can, dilute and run again. The PDA -1 unit I have runs only at 1.5 kw and I set my offtake to less than 1 litre per hour which means I am running a huge reflux, but the end reuslt is 95% ethanol. reckon you should experiment. see how you go.

The Power of Positive Drinking retired Posts: Joined: Wed Oct 15, 2008 11:34 am Location: UK, in the heather by » Fri Feb 24, 2012 12:01 am ajp001 – I supose you could collect the feints from a reflux run on the column, dilute them and run them again.

HOWEVER, for the amount of recoverable alcohol what is your energy cost going to be for the second run? I don’t even think it is worth it in energy terms to even collect the tails.
How much energy is involved in doing another fermentation to produce the same volume of alcohol as you could recover? As to the question you asked (I got diverted), if your first run is good enough then there is no need to further refine your product.

If your column is inneficient, then a far better solution than a second run, is just to fix it so that it WILL do it in a single run. This might mean increasing the length or running more slowly. But it has been said before by other folks with far more experience than me – if you strip first, then hydroseparate, then do a reflux run, the TOTAL energy requirement required to get the quality of product you require is less than if you charge the boiler with fermented wash. Posts: Joined: Tue Dec 06, 2011 3:03 am Location: Cascadia by » Fri Feb 24, 2012 4:22 pm Myles-this hydroseparation process has piqued my interest. I searched on this board and all results point to you. I checked the Yahoo forum and found this: You DO NOT hydroseparate low wines.

Yo DO hydroseparate feints, and add that portion to your next spirit still (low wines) charge. Now I am thouroughly confused. Would you mind walking through the process and objectives, please? Distilling at 110f and 75 torr. I’m not an absinthe snob, I’m The Absinthe Nazi. “NO ABSINTHE FOR YOU! ” retired Posts: Joined: Wed Oct 15, 2008 11:34 am Location: UK, in the heather by » Fri Feb 24, 2012 5:58 pm What are feints and low wines? When you do a strip run the product is “low wines”, when you do a spirit run all the undesireables are “feints”.

All the components that make up the feints are also present in the low wines, and off course also in the wash. All the distilation process does is remove water and increase the relative concentrations of all the other components. It is long established practice that the still charge, (and this is often a combination of fermented wash, low wines and feints in varying proportions) should be diluted to below 30% ABV.27% ABV is often quoted.

This is due to the relative solubility of the various alcohols in water and ethanol. Higher boiling point congeners (tails) are oily, as such they are more soluble in ethanol and less soluble in water. If they are in a watery solution they are MORE LIKELY to evapourate because they are not in solution.

In solutions below 30% ABV the components tend to separate (NOT COMPLETELY) into 3 layers, heads at the bottom, tails at the top. When you dilute your still charge to 27% these higher BP components float on the surface. This means that it is possible to remove some of them them BEFORE they go into the boiler.

If you charge your boiler with the middle 1/3rd component (at 27% ABV) you have already removed some of the heads and tails.
The source for this information is not me.
It can be found in Murtagh and also in Harrys article on diluting the still charge.
Retired Posts: Joined: Thu Aug 17, 2006 1:04 pm by » Fri Feb 24, 2012 6:14 pm So these do NOT behave like miscible materials? I know I have probably read this, but have not understood that point.

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I will have to dig into some additional reading here. However, it sounds like this might be very helpful for rums (brandy, whiskey?), where you want these to come out, but also be a way to keep these type materials out of nuetrals, where you want them kept out.H. Posts: Joined: Tue Dec 06, 2011 3:03 am Location: Cascadia by » Sat Feb 25, 2012 11:51 am Myles said: Harrys article on diluting the still charge OK. I found Harry’s new website. Lots of good info there. All the theory and engineering data I could ever use, and free for the lending.

Can you distill water with a reflux still?

Copper Still for distillation water at home. This can be attached to Brewzilla or any stockpot easily. Food grade apparatus with lead-free copper and lead-free soldering design.

What is the purpose of water in reflux?

Will Water Ease Your GERD Symptoms? – Sometimes, when heartburn symptoms set in, a few sips of water will bring relief. This can be the result of water neutralizing acids and washing them out of the esophagus. Water has a pH that, at 7, is neutral. This dilutes the more acidic stomach fluids, bringing relief.

But when you have had a meal that is too large, drinking water at the same time or immediately after can make GERD symptoms worse. Be cautious about overeating and sip water slowly with a meal instead of gulping down large quantities. Too much volume can make the stomach distended, leading to more pressure on the lower esophageal sphincter.

Drinking water during the later stages of digestion can reduce acidity and GERD symptoms. Often, there are pockets of high acidity, between a pH or 1 and 2, just below the esophagus. By drinking tap or filtered water a little while after a meal, you can dilute the acid there, which can result in less heartburn.

What temperature should I run my reflux still?

Temperature Principle (TP) – Under the normal atmospheric pressure, the water boiling point is 100°C / 212°F, and the anhydrous (no water) ethanol is 78.4°C / 173.1°F. Since ethanol is infinitely miscible with water, the mixture’s boiling point will be somewhere between 78.4°C / 173.1 and 100°C / 212°F. Why do we need to know the relationship between the vapor temperature at the top of the apparatus and the boiling point? Because this relationship can help the distiller to determine the remaining amount of alcohol in the kettle. This also helps the distiller understand when to increase the reflux ratio in order to ensure that the requisite ABV is being rendered.

If, for example, 90°C / 194°F is the optimal head temperature for your reflux still column to collect alcohol, if the temperature increases during the distillation, the distiller can increase the reflux ratio and thereby increase the amount of ABV being sent over to the product condenser. Without an increase in reflux ratio (RR) the concentration / ABV of the distillate will decrease.

On the other hand, when the head temperature drops below the ideal temperature to separate the ethanol and water, the concentration / ABV will be higher. To resolve this problem, the distiller can reduce the reflux ratio and thereby reduce the ABV of alcohol collected as finished distillate.

Does moonshine get better the longer it sits?

Summary – Moonshine cannot really expire. The flavor and characteristics of your moonshine can be changed if it is exposed to light, warmth, or air but it won’t become undrinkable. Even an open bottle of flavored moonshine will last for many years before it will start to go off.

What is the secret to smooth moonshine?

#1 – Use Distilled and Not Tap Water – One of the most important tips I can give to moonshiners is to always use distilled water for making moonshine wash. It’s no secret that tap water contains a plethora of chemicals, some of which includes chlorine, chlorate, bromate and fluoride.

Why is reflux better than distillation?

What Is the Purpose of a Reflux Condenser? – Unlike distillation, the reflux process is used in chemistry to accelerate a specific reaction thermally. This is done by conducting it in a controlled high temperature. The role of a condenser here is to cool down the generated vapours and convert them back into the liquid form.

How does reflux increase purity?

A distillation column is an essential item used in the distillation of liquid mixtures to separate the mixture into its component parts, or fractions, based on the differences in volatilities. They can be the most complex to operate and control because they involve two-phase, multi-stage, counter-current mass, and heat transfer, with each tray or segment of packing representing a theoretical equilibrium stage.

The greater the number of trays, the longer the time constants related to composition changes.
Degrees of freedom For a two-product distillation column (top and bottom product), there are typically five degrees of control freedom (control valves): -Reflux flow -Top product flow -Reboiler heat input flow -Product flow -Pressure control valve, the specific location of which depends upon how the pressure is controlled.

What is reflux? Reflux refers to the portion of the condensed overhead liquid product from a distillation tower that is returned to the upper part of the tower. Inside the tower, the downflowing reflux liquid provides cooling and partial condensation of the up-flowing vapors, thereby increasing the efficacy of the distillation tower.

The more reflux that is provided, the better is the tower’s separation of the lower boiling from the higher boiling components of the feed. A balance of heating with a reboiler at the bottom of a column and cooling by condensed reflux at the top of the column maintains a temperature gradient (or gradual temperature difference) along the height of the column to provide good conditions for fractionating the feed mixture.

External and internal reflux : In simple words, as the external reflux cools the top of the tower, vapors made of heavier fraction condense and liquid made of heavier faction flows down the tower and it’s referred to as internal reflux. Refluxing increases the purity of the overhead products because condensation of the heavier fraction keeps them out of the stream of vapor that leaves the top of the tower.

Meanwhile, the top of the tower is still hot enough to keep the lighter fraction in vapor form. The vapor is drawn off the top of the tower into the condenser. Partial condenser Partial condensers are used in distillation columns when the distillate product is removed as a vapor stream. This approach is commonly employed when there are very light components in the feed to the column that would require a high column pressure or a low condenser temperature to completely condense these very volatile components.

The use of a partial condenser can avoid the use of costly refrigeration in the condenser. For a total condenser, however, the operating reflux is often a subcooled liquid at column pressure, particularly if the distillate bubble-point temperature is significantly higher than the inlet cooling-water temperature. Images for McCabe Thiele diagram: All lines explained Yn = Xn+1 + XD Ln+1 is liquid going down from n+1 plate, Vn is vapor going up from n plate, Xn+1 is the mole fraction of liquid from n+1 plate, D is an overhead product, and XD is the mole fraction of product in the outgoing stream In the above equation, Ln+1/Vn is called as internal reflux ratio (IR).

D/Vn is called as external reflux ratio (ER). At steady state, Ln+1/Vn = 1-D/Vn Total Reflux is the operating condition where vapor and liquid are passing each other in the column but no product is removed (i.e., D = 0 and R = L/D = ∞). The slopes of the Operating Lines are then L/V = 1.0, that is by mass balance, between each plate y = x.

At total reflux, the number of theoretical plates required is a minimum. As the reflux ratio is reduced (by taking off product), the number of plates required increases. The Minimum Reflux Ratio (R min) is the lowest value of reflux at which separation can be achieved with an infinite number of plates.

It is possible to achieve a separation at any reflux ratio above the minimum reflux ratio.
As the reflux ratio increases, the number of theoretical plates required decreases.
The Optimum Reflux Ratio (R0) is that at which the total cost of the distillation is a minimum, taking into account the capital cost of the column (which depends on the number of theoretical plates) and running cost, which depends on the reflux ratio.

Note that the capital costs of the reboiler and condenser also depend on the reflux ratio. Thus, usually for very low energy costs R0/Rmin = 1.3, and for high energy cost R0/Rmin = 1.1 Subcooled reflux What is sub-cooled reflux? The term subcooling refers to a liquid existing at a temperature below its normal boiling point.

Reflux is subcooled liquid. If the liquid reflux is colder than the bubble-point temperature, then it will condense some vapor in the top stage. This changes the reflux ratio to the internal reflux ratio. Most distillation columns are designed so that the reflux is a saturated (at the bubble-point) liquid.

This is not always the case for operational columns. If the condenser type is partial, the reflux is a saturated liquid unless heat losses cause its temperature to decrease. Excessive sub-cooling In the actual operation of distillation columns, the reflux is usually highly subcooled below its bubble point because of technical difficulties in column operation and overdesigned total condensers.

Another reason is it may be advantageous to sub-cool the overhead product of a column at the condenser instead of using an additional product cooler. The subcooled reflux causes partial condensation of the vapor near the top of the column where the subcooled reflux is introduced and the condensed vapor joins the external reflux to produce a larger internal reflux flow rate.

Similar effects may also be expected at the feed point for the introduction of the subcooled feed. What people usually do is to sub-cool the feed to the distillation column. One reason is a feed may be subcooled is to optimize energy. The feed stream going to the column is a source of heat that could be cross-exchanged with the colder stream.

Heat and mass transfer near the point of introduction of the subcooled liquid will be much affected by the condensation of the vapers Operational issues with excessive subcooling of reflux Since mostly, excessive subcooling of reflux is a local decision this is often not taken into account when sizing column internals.

This may lead to premature flooding, loss of column efficiency, and reduced capacity. Excessive subcooling of a reflux feed condenses some of the internal vapor traffic. This, in turn, increases the liquid traffic in the affected area of the column thus producing resistance to the rising vapor and generating pressure in the column.

The increased pressure from vapor blocks the liquid flow in the downcomer, causing an increase in a liquid holdup on the plate above and eventual flooding. Often, this is countered by cutting back on the amount of reflux being introduced into the column or by adjusting the condenser duty. When this is done, reductions in reflux being introduced will have an effect on the effectiveness of the column.

Sub-cooling also reduces overall column efficiency. The subcooled reflux or feed shifts some of the internal equipment from a mass-transfer service to a heat-transfer service. Subcooled liquid feed mechanism Sub-cooled liquid feed is at a temperature below its column-pressure bubble point. Referring to the LHS figure, we see that LF equals L2-L1. When a sub-cooled liquid feed is used, the increase in liquid molar flow at the feed stage is greater than the liquid molar feed rate alone. Vapor rising to the feed stage is condensed in order to raise the feed conditions to the bubble point temperature. The condensing vapor increases the liquid flow leaving the feed stage, flooding the column, figure on LHS Credit: Google

Why is refluxing necessary?

The purpose of refluxing a mixture is to speed up and/or induce the reaction occurring. A reflux setup is used especially when an organic solvent is involved such as benzene, because they have low boiling points and can be flammable.

What is the disadvantage of reflux distillation?

Regarding Reflux Introduction Reflux what is it and what role does it play in distilling? Let’s dive in deeper and find out more on this important topic! A definition of reflux Gasses that phase-shift back to their liquid form, and fall or flow back down towards the boiler are called “reflux”.

There you have it: the definition.
If you look at it again, please note that reflux is always liquid and that it does not leave the still.
The liquids that leave the still are called “product” or “spirit” or “new make” or, well, maybe “gin”, depending on what you are making.
How reflux is made Gasses that rise up from the boiler enter the column or riser of the still.

As they meet a cooler environment, some of these gasses phase-shift back to liquid state. As liquids are a 1000 times heavier than gasses (as a rule of thumb), these liquids or “reflux” will fall down. In a potstill the reflux falls back down into the boiler.

Passive reflux;Active reflux.

Passive reflux is created as a result of how stills are build. It is – so to speak – a given. Gasses inside the column or riser of any still are hot. At between 78 and 99 degrees Celsius, the inside of the column is much warmer than the outside, AKA your distilling hall.

To turn your perspective around: the cooler distilling hall works as a heat-exchanger on the gasses inside the still. The room cools the metal that makes up your still. The now cooler still condenses part of the gasses on the inside, turning them into passive reflux. Active reflux is intentionally created by the distiller.

In a cooling management kinda still (traditional fruit brandy still with plates), he or she can use the dephlagmator to cool more gasses down to reflux. In a more advanced liquid management solution, like the iStill, the distiller can decide (or have the iStill decide) on how much reflux is created and returned down the column for further processing.

Disadvantages of reflux If not all gasses make it over into the product that you are making, isn’t that an inefficiency? Yes, it is. The disadvantage of creating reflux is inefficiency. A non-insulated still looses a lot of energy to passive reflux, that falls back into the boiler and basically now needs to be distilled again.

So if reflux is an inefficiency, why accept it or even actively create it during a distillation run? The simple answer is: because it does also creates some benefits. Advantages of reflux Reflux can be created and reflux can be actively managed. If you have a column with plates or packing to catch the reflux, that is.

Reflux that just falls back into the boiler, well, that doesn’t help the distillation process in any way, but reflux that lands on column packing or plates does make a difference.
Reflux that is picked-up by packing or plates is both spread out and slowed down.
Both processes allow the reflux to mingle with the alcohol vapors that rise from the boiler.

You might be interested: What Alcohol Do You Add To Egg Nog?

As the gasses and reflux meet and mingle, they exchange molecules. As follows: water and higher boiling point alcohols will move from the gasses into the reflux. Remember that the reflux is heading down the column (where it is hotter), and water and high boiling point alcohols need higher energy inputs (hotter environments) to stay in gas-phase and in an upward movement.

Ethanol and lower boiling point alcohols tend to jump over from the reflux to the lower energy state rising gasses.
This makes scientific sense, since these compounds need less energy and stay in gas-phase at lower temperatures, and as the gasses are rising and redistilled, the temperatures higher-up in the column are cooler.

The result? Actively created and managed reflux creates a higher alcohol percentage of the product that does come over. It also helps separate heads, hearts, and tails better. Potstills and passive reflux: an example Potstills do not actively manage their columns or risers.

Any reflux produced is by definition passive reflux. In very slow runs, with an uninsulated riser, a steady downstream on the inside of the riser’s material can be created. This results in some molecule-exchange between reflux and rising gasses. Especially when the potstill’s riser is made from copper, which is very conductive, more passive reflux can actually create a slight boost in ABV and slightly better separation between heads, hearts, and tails.

There are two problems associated with trying to work with passive reflux in a potstill. The costs in terms of energy and efficiency losses are humongous. Secondly, the process is incontrollable. In winter you’ll get more passive reflux than in summer, simply because the colder distilling hall provides more cooling.

IStills and active reflux: an example iStills are insulated, so if we run an iStill Hybrid in potstill mode no passive reflux is created. Yes, it is that simple: no temperature differential between distilling room and the inner-boiler – via the application of robust stainless steel and advanced insulation – prevents the formation of passive reflux.

By selecting the iStill Potstill Program, the distiller can choose how much he wants to open the robot that controls output. If he decides to go for a big opening, all product will come out and no reflux is created. Potdistilled and efficient. Does he or she decide to go for a smaller opening, more reflux is created and returned down the column.

As a result of our innovative design, the exact amount of separation of factions and concentration of alcohol can be achieved, at maximum efficiency! Now let’s move to the iStill Column Program. The distiller for example chooses to make rum in one go. The 10% wash needs to be brought to 62% for barrel aging.

He or she can now simply tell the iStill what percentage the product needs to come over. The robot will actively manage the amount of reflux needed to keep the product flowing at 62% Reflux on an iStill Plated Still : Regarding Reflux

Are reflux stills good?

For getting drunk, either one works well.
Which type is best for me? The decision whether to use reflux still or pot still (also known as whiskey still) when distilling your alcohol very much depends on the kind of product you intend to make (please read on further).
Pot stills Using a pot still would allow you to produce whiskey or rum.

Most people find pot stills as versatile since it could be utilized to flavor schnapps, whiskey and rum. It also decreases a finished wash’s volume and removes yeast cells. Reflux stills A reflux still is effective in creating a flavorless and odorless product. If you want to create a potent neutral ethanol, using a reflux still is advisable.

This material is then re-distilled by the vapor below. As the liquid returns and meets with the upward-moving vapor, the water present tends to condense. Water at that point can be separated from the alcohol. After which, the water falls down to the boiler in liquid form while the alcohol rises as concentrated vapor.

The length/height of the packed column determines the purity of a distilled product.
Essentially, a ‘packed column’ is how much packing, copper mesh or otherwise a column height has.
When a column has more packed length/height, it means there is a lot of opportunity for vapor and reflux to combine.
Meanwhile, the diameter of a column determines the vapor and reflux that travels the column.

Copper unlike stainless steel is much easier to work with and without the need for special welding equipment and techniques.
Copper being more forgiving to work with is easily brazed or silver soldered using common torches.
Copper has been the choice of master distillers for centuries because stills without copper incorporated in their construction either in the in the column, plates, or condenser are thought to put out undesirable spirits.

Can you make whiskey with a reflux still?

sure – Post by Uncle Jesse » Fri Aug 11, 2006 8:30 am you can do it with a reflux, even a really good reflux, but you have to wait a long time for your cuts to get down to 80% where you can start collecting actual whisky. my reflux was made for whisky.

Is a reflux still good for whiskey?

If this distillate were run through the pot still again, it would increase in purity to around 70-85% purity, but it would also lose a bit of its flavor.
A REFLUX or PLATED still does multiple distillations in one single pass, by having some packing in a column between the condenser & the pot, and allowing some of the vapor to condense and trickle back down through the packing.

For getting drunk, either one works well. Which type is best for me? The decision whether to use reflux still or pot still (also known as whiskey still) when distilling your alcohol very much depends on the kind of product you intend to make (please read on further). Pot stills Using a pot still would allow you to produce whiskey or rum.

Most people find pot stills as versatile since it could be utilized to flavor schnapps, whiskey and rum.
It also decreases a finished wash’s volume and removes yeast cells.
Reflux stills A reflux still is effective in creating a flavorless and odorless product.
If you want to create a potent neutral ethanol, using a reflux still is advisable.

The length/height of the packed column determines the purity of a distilled product. Essentially, a ‘packed column’ is how much packing, copper mesh or otherwise a column height has. When a column has more packed length/height, it means there is a lot of opportunity for vapor and reflux to combine. Meanwhile, the diameter of a column determines the vapor and reflux that travels the column.

How does a Coffey still work?

Refers to the column still design patented by Aeneas Coffey in 1830. A more efficient alternative to the pot still, it is capable of continuous distillation by reheating the liquid, rather than requiring distillation in batches, and can produce higher ABV spirits than pot stills.

How do you control reflux in a distillation column?

Reflux Ratio – The second example uses the reflux ratio as the control parameter. Figure 8 – Reflux Ratio When designing a distillation column it is usually the reflux ratio that is determined. This can be kept constant throughout operation by using two flow indicators and a ratio controller.