Your comment about volatile compounds and their distance from the heat source reminded me of why some columns are so tall. Very informative and well presented.
The hight of the still is kind of to do with volatility… more so for reflux. Ethanol and water are odd, the mixture is azeotropic. That means a mix of alcohol and water boil at a lower temperature than both pure alcohol and pure water. However, as a vapour, they condensate differently. So the taller the still the more water vapour and therefore the more alcohol that goes “over the top”
My step-dad worked for a big scotch distillery. Interesting fact, you can’t swim in alcohol over 65%. This is why collection vessels have ladders. In water you swim because your hand force against the waters surface tension. In high proof alcohol there is no surface tension. So it’s like swimming in air
It is fascinating to me, that a pot still is such a simple thing, and very minor changes to the shape of it, or indeed the way you use it, can make huge changes in the spirit that comes out. The stills at our distillery are a bit simpler even than what you list here, as they are directly heated by gas fire there is no heating element inside.
Hi Ms Brewbird, thanks for this awesome video, I am from Bali - Indonesia and produce spirit with traditionnal distillations pot. I wanna learn lot with you to make my spirit perfect. Tks
Great video, very comprehensive and everything is good explained :) You could also do a video about all possible reflux factors besides the angle of the Lyne arm as you already described, every aspect as the sheir height of the still, till reaching the Lyne arm, aswell as every aspect about the form of the stills head matters Again, great video! 💯
Some of the very high volatility compounds will make you sick and don't taste good (methanol, acetaldehyde). You could keep them for the next distillation to maximize the volume of ethanol you collect. Sure you could collect them in a series of stills, column stills are good for this.
Well done video, but there is on part I noticed was incorrect. Methanol, when in solution with water, has the same boiling point as ethanol. It does not evaporate first in solution with ethanol.
Hello Miss Brew bird 🐦, I really like all your tips for distilling. Are you an distilling engineer. And do you assist entrepreneur to start there business .
Best functional explanation of pot still I've seen thus far!
Aww thanks!
A well produced and clearly narrated video on distillery set up and how spirit was made. Interesting. Love it. Thanks Miss Brewbird.
Your comment about volatile compounds and their distance from the heat source reminded me of why some columns are so tall. Very informative and well presented.
Thanks for watching
The hight of the still is kind of to do with volatility… more so for reflux.
Ethanol and water are odd, the mixture is azeotropic.
That means a mix of alcohol and water boil at a lower temperature than both pure alcohol and pure water. However, as a vapour, they condensate differently. So the taller the still the more water vapour and therefore the more alcohol that goes “over the top”
Excellent BrewBird!! Thank you
My step-dad worked for a big scotch distillery. Interesting fact, you can’t swim in alcohol over 65%. This is why collection vessels have ladders. In water you swim because your hand force against the waters surface tension. In high proof alcohol there is no surface tension. So it’s like swimming in air
Hi brewbird , your the best out here....
😀😀😀
Well done explaination, and animation , love your animation every video
This is amazing and really well done. Thank you.
Well thanks for watching it!
Thank you for creating an excellent video on pot still & its working!
You're welcome!
It is fascinating to me, that a pot still is such a simple thing, and very minor changes to the shape of it, or indeed the way you use it, can make huge changes in the spirit that comes out. The stills at our distillery are a bit simpler even than what you list here, as they are directly heated by gas fire there is no heating element inside.
Gas is great....
Great vid Ms Brewbird. BTW the piping on bottom left is the discharge line, not the intake
Hi Ms Brewbird, thanks for this awesome video, I am from Bali - Indonesia and produce spirit with traditionnal distillations pot. I wanna learn lot with you to make my spirit perfect. Tks
Hi! I'd love to go to Bali one day. Hope your distillations are going well.
This video is beautiful.
Great video, very comprehensive and everything is good explained :) You could also do a video about all possible reflux factors besides the angle of the Lyne arm as you already described, every aspect as the sheir height of the still, till reaching the Lyne arm, aswell as every aspect about the form of the stills head matters
Again, great video! 💯
Great suggestion!
Thanks again for a nice video.
🤗🙂
Outstanding! Thank you. Just subscribed.
Awesome, thank you!
Your animations are quality stuff. Will you be doing one on a refluxing column?
Thanks, I will add that to the list of video ideas.
basic question. Why would you want to collect the high volatility compounds?(assuming for human drinking) would this be ideal in a series of stills?
Some of the very high volatility compounds will make you sick and don't taste good (methanol, acetaldehyde). You could keep them for the next distillation to maximize the volume of ethanol you collect. Sure you could collect them in a series of stills, column stills are good for this.
Well done video, but there is on part I noticed was incorrect. Methanol, when in solution with water, has the same boiling point as ethanol. It does not evaporate first in solution with ethanol.
Thanks for producing the videos. Does the
pot still require insulation?
Hi, no it doesn't require insulation.
Do you have a video on coffey still? Thanks!
I was planning to make one about column stills, but not specifically the coffey still.
@@MissBrewbird cool ! Yes any column still would be nice . Even the hybrid one
Hello Miss Brew bird 🐦, I really like all your tips for distilling. Are you an distilling engineer. And do you assist entrepreneur to start there business .
May I ask what does High Volatility do to flavors vs low volatility?