Per Jessen: Created page with "==Season 2015== My still is nearing perfection. This must be 3. generation - 1st was the old zinc-pot with a hering-glass-thumper and my own copper-spiral, 2nd was the stainl..."

2020-07-06T19:30:31Z

Created page with "==Season 2015== My still is nearing perfection. This must be 3. generation - 1st was the old zinc-pot with a hering-glass-thumper and my own copper-spiral, 2nd was the stainl..."

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==Season 2015==

My still is nearing perfection. This must be 3. generation - 1st was the old zinc-pot with a hering-glass-thumper and my own copper-spiral, 2nd was the stainless steel 50L Contacto pot with the glass thumper and the glass clumn from the Brocki. 3rd is now with a stainless steel pot thumper and a copper pipe disperser.

The two pots no longer need the flourpaste as a sealant, both lids fit really tight when fastened with the binder clips. The silicon washers do a perfect job too. There has been the odd leakage on both pots, I'm wondering if a large diameter silicone washer might be useful.

I can now start a distillation at 09:00, be finished around 18/19 and have everything cleaned and ready to go for the next run the next day.

To-do:

* I'd like a pressure reduction thingie for the hose to have a fixed pressure/flow regardless of the input.
* monitoring when drips start
* monitoring when a bottle is full

'''2015/09/01''' After defrosting for two days, I pressed the red apples (2 boxes from the freezer from 2014). The juice has a dark red hue and is quite sweet. Looks like 50° or thereabouts. Total yield 15.8litres at 52°, 4.5kg trester.

'''2015/09/01''' Have started defrosting 2 x 10kg of pears. I will add the juice to the red apple juice, with sugar and yeast. I might well add the yeast today - need yeast starter solution! Then I plan to take the trester (the squeezed apple+pear), add water & sugar, add pektin and yeast.

===Vat III===
15L vat. Smells quite sweet. I think it must be the johannisbeer plus pear mentioned above, it's been waiting since 10/2014.

===Vat VI===
This is a 30L vat, and there is an unnumbered 30L vat next to it. I think these are 50/50 mixtures of red apple juice and pear juice.

'''2016/05/07''' distilling started at 08:50. Probably about 20L content. Took about 400ml heads.

===Vat VIII===
30 litre vat.

<p style="white-space:pre">
'''2015/09/01''' Have taken 4.5kg red apple trester, added 6litres of water and 3kg of sugar.
'''2015/09/02''' Added 2litres of water and 10ml of pektin.
'''2015/09/09''' Added 2litres of water + 3 kg sugar. Filled up the vat, which started
'''2016/10/30''' due to be distilled.
'''2017/03/17''' looks like I could add more water, the fruit looks dried out (almost). Mashed it up with the drill, but it doesn't look like there's any fluid in there.
</p>

===Vat #IV===
15 litres.

'''2016/03/28''' Took Nadine ribena trester, added 3litres of water and 2kg sugar plus about 700ml of Marlene's elberberry juice. Then I shot 2ml yeast straight into the mix.

'''2016/04/09''' Added 1litre of water and 1kg sugar. It's been bubbling happily for a few days.

'''2016/04/23''' Still the odd bubble coming.

'''2016/10/30''' the vat didn't get a number initially, have made it IV.

===Vat XII===
30 litres.

'''2016/08/23''' Ribena trester, 7kg. Still cooling off. Have prepared a yeast starter, 1ml + 1tsp sugar in lukewarm water.

'''2016/08/25''' Have added 3L of water with 2kg of sugar. The VAT is full to the 10L mark. Added another 1L+1.5kg, looks a little too full, but normally this mix doesn't rise up.

'''2016/08/29''' Overflow, big puddle on the floor. Have moved to a 30L vat, no number.

'''2016/10/30''' have decided this is vat XII.<br/>
'''2016/11/11''' Still bubbles.<br/>

Personal pages/Season 2015 - Revision history

Per Jessen: Created page with "==Season 2015== My still is nearing perfection. This must be 3. generation - 1st was the old zinc-pot with a hering-glass-thumper and my own copper-spiral, 2nd was the stainl..."