Very nice Randy, I can’t wait to see the next video in your series on how to make Sambuca. I definitely got to try this one. Keep chasing the crap my friend and happy Distilling!
hi, Randy I just discovered your channel and is full of useful information and well presented I would like to know what it was the final reading for the wash thanks and good luck
I didn't realize you could see the amount of reflux going on. That's pretty cool! Also, that proofing parrot is awesome, I like how you drilled a hole in your working area to hold it steady. What is the diameter of your column and how tall is it? I'm getting real interested in trying a sambuca myself. Can't wait for an ingredients list. Still on Randy
@@stillworksandbrewing "Channeling occurs when the downward flow of reflux becomes large enough that it doesn’t spread evenly over the packing material, but begins to flow downward as a rapid stream. This is because the layer of liquid spread over the packing material becomes too thick for wetting forces to hold it to the packing, and it begins flowing rapidly down the column. Once channeling has started, it will continue even though the boiler power or reflux rate is turned down dramatically, because a preferred path through the packing has been established. Channeling dramatically reduces the efficiency of the column and the purity of the product. About the only way to detect channeling is through the temperature of the vapor at the top of the column and the quality of the product. If you are using scrubbers, the flow level that will trigger channeling changes every time you re-pack the column, so the best advice is to operate well below the maximum possible power." THE COMPLEAT DISTILLER p. 135
@@stillworksandbrewing my pleasure, thanks for sharing your nice videos. Yesterday, I started my first batch with 10kg molasses 8 kg sugar, 69litres wash- molasses aren't easy to work with though. My mother tongue is French and in French we have a saying "être dans la mélasse" beeing in the molasses, (meaning = having problems) I do understand why people say so...
Very nice Randy, I can’t wait to see the next video in your series on how to make Sambuca. I definitely got to try this one. Keep chasing the crap my friend and happy Distilling!
Thanks Cheers!!
Nice set up Randy ...
Thanks 👍
hi, Randy I just discovered your channel and is full of useful information and well presented I would like to know what it was the final reading for the wash thanks and good luck
I'll have to check my notes but should have been near 1.000 thanks for stopping by FYI i try to release new videos every Monday 7:00 EST
Nice!
Thank you! Cheers!
I didn't realize you could see the amount of reflux going on. That's pretty cool! Also, that proofing parrot is awesome, I like how you drilled a hole in your working area to hold it steady. What is the diameter of your column and how tall is it? I'm getting real interested in trying a sambuca myself. Can't wait for an ingredients list. Still on Randy
I have a 2 inch 36 inch tall thanks for watching cheers!!
Your still seems to be channeling a lot... Do you have a centering fitting below your sight glass?
no i do not that is something to think about cheers!!
@@stillworksandbrewing "Channeling occurs when the downward flow of reflux becomes large enough that it doesn’t spread
evenly over the packing material, but begins to flow downward as a rapid stream. This is because the layer of liquid spread over the packing material becomes too thick for wetting forces to hold it to the packing, and it begins flowing rapidly down the column. Once channeling has started, it will continue even though the boiler power or reflux rate is turned down dramatically, because a preferred path through the packing has been established. Channeling dramatically reduces the efficiency of the column and the purity of the product. About the only way to detect channeling is through the temperature of the vapor at the top of the column and the quality of the product. If you are using scrubbers, the flow level that will trigger channeling changes every time you re-pack the column, so the best advice is to operate well below the maximum possible power." THE COMPLEAT DISTILLER p. 135
@@garoudahanouman7734 Thanks for the info Cheers!!
@@stillworksandbrewing my pleasure, thanks for sharing your nice videos. Yesterday, I started my first batch with 10kg molasses 8 kg sugar, 69litres wash- molasses aren't easy to work with though. My mother tongue is French and in French we have a saying "être dans la mélasse" beeing in the molasses, (meaning = having problems) I do understand why people say so...
Randy where did you order your Reflux from
mile high distilling
What did you set your parameters at on your PID
I'm working on a video about that stay tuned Cheers!!