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Making fruit brandy with a reflux still.

These usually have the means for returning the spirits to the column and usually allow metering of the take off to help in the reflux.

Making fruit brandy with a reflux still.

Postby PalinkaGus » Tue Jan 11, 2011 2:07 pm

I'm sure this question has been answered before so please forgive me. I understand that using a reflux head will create flavorless hearts. However I will be making a plum brandy and would like to have as much plum flavor in the final product as possible. Does it make sense to separate out the heads (which I believe contains all of the flavor I'm looking for), collect the pure hearts and then add some of the heads back to the hearts to flavor it? Or should I just stick with a pot still?
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Re: Making fruit brandy with a reflux still.

Postby Azframer » Tue Jan 11, 2011 2:37 pm

Hard to tell but if your avatar is your rig and if you can remove your condenser from column and cap it you could run it like a pot still could you not?
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Re: Making fruit brandy with a reflux still.

Postby punkin » Tue Jan 11, 2011 2:41 pm

Yes, you're right about a lot of fruit flavour being in the heads. I find that with apples and such you can include a section of late heads and that airing and time will take care of some of the most volatiles and leave some flavour.

It's a delicate dance though it works ok.

You'll still get flavour through your high test, but it's more of a refined flavour than a pot. That can be desirable or not depending on your goal.
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Re: Making fruit brandy with a reflux still.

Postby vb » Tue Jan 11, 2011 6:08 pm

done this before on a column. the coil was housed in a section of 3" copper pipe.
once heads were extracted in the usual way, I cut the power, removed the coil, capped the top and powered it back up.
basically I removed the heads with a column and ran the hearts out in potstill mode.

mind you I was making corn whiskey, not brandy.
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Re: Making fruit brandy with a reflux still.

Postby Alfred » Tue Jan 11, 2011 6:25 pm

Minime sent a sample a while back that was made by removing heads with a column. Look here and you'll see a review and explanation of his process.
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Re: Making fruit brandy with a reflux still.

Postby PalinkaGus » Tue Jan 11, 2011 9:22 pm

thank you all for your replies. By just removing the heads with the column will there be enough flavor in the hearts to tell that it's plum or should I aerate the heads and then add them back to the hearts?
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Re: Making fruit brandy with a reflux still.

Postby stillton » Sat Jan 22, 2011 12:38 pm

you could also try running the feints (or only heads) in pot still to cut your desired flavors. its hard to do that with a column.
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