StillBehindTheBench
StillBehindTheBench
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Ep 041 - Tools and Equipment
Hello all,
For this video I decided I would show some of the tools and equipment I use, and have laying about, for when I make a new batch of spirits.
If you have any questions, feel free to ask.
Have a great week!
มุมมอง: 1 138

วีดีโอ

Ep 040 - Dissolved Oxygen
มุมมอง 8342 ปีที่แล้ว
Hello All, Time for a new video. This one is about dissolved oxgygen, how much your yeast need, how much is available at your elevation, and how much you can dissolve with certain methods. Have a great week! Patreon: www.patreon.com/stillbehindthebench Merch Store: still-behind-the-bench.creator-spring.com Paypal Donation Link (Don't need an Account): www.paypal.com/donate?hosted_button_id=QCR5...
Ep 039 - Tequila and Mezcal Tips
มุมมอง 1.3K2 ปีที่แล้ว
Greetings all, Time for a new video, this one is on some tips for making Tequila or Mezcal, 2 spirits that aren't easy to make at a hobbyist level and have them taste like legit Tequila or Mezcal. This video is an addendum to Bearded and Boreds video, which I have linked too below. Have a great week! Bearded & Bored "How to Make Tequila w/ Agave Syrup!": th-cam.com/video/4Wl9GzZmKkM/w-d-xo.html...
Ep 038 - Finding New Information
มุมมอง 5362 ปีที่แล้ว
Greetings all, Time for a new video, this is recorded from my computer, and I go over how I find new information from various sources, old books, new books, patents, old and new research studies, etc... Hope you enjoy it. Have a great week! Google Scholar: scholar.google.com/ scholar.google.ca/ Sci-Hub: sci-hub.se/ libgen: libgen.is/ Calibre Ebook Manager: calibre-ebook.com/ Dilution of whisky:...
Ep 036 - Krausen, Digestive Enzymes, and a Banana Experiment
มุมมอง 1K2 ปีที่แล้ว
Hello All, This video is about Krausen, Barm, Fruit Cap, whatever you want to call it, that foam that forms on the top. I also talk about the digestive enzymes you can buy from the pharmacy, or online, and how they might be able to help you deal with it and possibly deal with other issues related to mashing, and then I also show an experiment I did with some Bananas to see what exactly the dige...
Ep 037 - POF+ Yeast and a better homemade "Scotch"?
มุมมอง 1.6K2 ปีที่แล้ว
Hello All, This video is about POF Yeast, or Phenolic Off Flavour Positive Yeast, and how you can use them, along with some compatriots, to make a more peaty reminiscent, high phenol, "Scotch" whisky. Have a great week! POF Yeast List: mega.nz/file/uN0QGKiZ#-4ZFDuhETfTmvdTs48aJV0X_PKwH1uyTTHz-T7VyJqY Crush2Cellar CHR Viniflora Oenos: crush2cellar.com/chr-hansen-viniflora-oenos-vnfloenos?returnu...
Ep 035 - Flavourtown Part IIIb - Fischer esterification
มุมมอง 4962 ปีที่แล้ว
Hello All, Here is the addendum video to the Esters video, this one on fischer esterification. You don't need to watch this video to understand why esters are being produced in your fermentation/distillation. So the video isn't necessary to watch, I just made it to explain why I think that process isn't making any esters in the wort/must, fermented wash, low-wines, or spirit distillate. Thanks,...
Ep 034 - Flavourtown Part IIIa - Esters
มุมมอง 9032 ปีที่แล้ว
Hello All, Time for a new video, another in the flavourtown series. This time it is on the well know flavour compounds, esters. There is an addendum video this, Part IIIb, on the Fischer esterification reaction process. You don't need to understand it to know why esters are being produced. So the video isn't necessary to watch, I just made it to explain why I think that process isn't making any...
Ep 033 - Flavourtown Part 2 - Sulfur Flavours
มุมมอง 5732 ปีที่แล้ว
Hello All, Time to learn about those stinky, awful tasting, sulfur based flavour compounds, where they come from, when they are produced, and maybe even how you can prevent them, or get rid of them. Have a great week! Why do I need Copper in my Still? th-cam.com/video/tIzBiwF-pYU/w-d-xo.html Copper Study Link: onlinelibrary.wiley.com/doi/epdf/10.1002/j.2050-0416.2011.tb00450.x Patreon: www.patr...
Ep 032 - Amino Acids vs Ammonium (DAP)
มุมมอง 7382 ปีที่แล้ว
Hello All, This video is on how yeast treats the 2 different kinds of nitrogen sources you are most likely to add, and why they trigger certain things to happen. Have a great week! Patreon: www.patreon.com/stillbehindthebench Merch Store: still-behind-the-bench.creator-spring.com Paypal Donation Link (Don't need an Account): www.paypal.com/donate?hosted_button_id=QCR5VMNQ5S26U
Ep 031- Fusel Oils (Fusel alcohols) and the Ehrlich Pathway
มุมมอง 2.4K2 ปีที่แล้ว
Hello All, This video is on the creation of fusel oils (fusel alcohols), and the ehrlich pathway to make them. Kinda complex, but not that bad. I've included a link to Vinolab, and to the Fusel Alcohol table I showed in the video. Enjoy, and have a great week! Fusel Alcohol Table: mega.nz/file/6RlwQZbR#1MC-adwaWJ3d4CspZgF62dZA9g-MgBbUJKmG1YXy0GA Vinolab: www.vinolab.hr/calculator/gravity-densit...
Ep 30 - Ultrasonic Pretreatment
มุมมอง 1.3K2 ปีที่แล้ว
Hello All, New video time! This one is about Ultrasonic pretreatment of your Feedstock. A bit esoteric, and experimental, but from what I've read, the results are very, very, interesting. Links to those studies are are below. Also note, everything is slightly out of focus, lol. That's what I get for trusting autofocus for my first video after coming back. So sorry about that, hopefully won't ha...
Ep 29 - Oleosaccharum
มุมมอง 5252 ปีที่แล้ว
Hello everyone, This video used to be a part of the exclusive content I was making for Patreons, but I've decided to change things around and make everything available to everyone. The only difference now will be that Patreons get early access, instead of exclusive access. There will be a couple more videos like this that I have already produced, and I also wrote up some information for them, w...
Ep 28 - Does 551 Cleaning Solution need Hydrogen Peroxide?
มุมมอง 3K3 ปีที่แล้ว
Hello all, Time for a new video, this is one based on a post I saw on reddit. The post was about the commonly known 551 cleaning solution of 500mL of water, 50mL of hydrogen peroxide (H2O2), and 1oz (28g) of citric acid. It is primarily used to clean copper of oxidation, or the development of other salts. I myself have never thought that hydrogen peroxide would be adding anything to this recipe...
Ep 27 - Fruit Mash, Grain Mashes, Cyanogenic glycosides, Glycosidic nitriles, and Ethyl carbamate
มุมมอง 1.1K3 ปีที่แล้ว
Hello All, Time for another video to drop. This one is on Fruit mashes, Grain mashes, Cyanogenic glycosides, Glycosidic nitriles, and Ethyl carbamate. I hope you like it. Have a great week! Note: I screwed up the settings in the camera and recorded in Cinema 4k, which is 4096x2160, instead of 4k UHD which is 3840x2160, which is why there are black bars present. Patreon: www.patreon.com/stillbeh...
Ep 026 - Why do some spirits burn
มุมมอง 1.3K3 ปีที่แล้ว
Ep 026 - Why do some spirits burn
Ep 025 - Diacetyl and Other Buttery Compounds
มุมมอง 1.2K3 ปีที่แล้ว
Ep 025 - Diacetyl and Other Buttery Compounds
Ep 024 - Activated Carbon (Filtering and Polishing)
มุมมอง 2.2K3 ปีที่แล้ว
Ep 024 - Activated Carbon (Filtering and Polishing)
Ep 023 - Proofing (Diluting and Fortifying)
มุมมอง 9513 ปีที่แล้ว
Ep 023 - Proofing (Diluting and Fortifying)
Ep 022 - Magic Boiling Myth, Vapour Pressure, Boiling, and Evaporation
มุมมอง 1.9K3 ปีที่แล้ว
Ep 022 - Magic Boiling Myth, Vapour Pressure, Boiling, and Evaporation
Ep 021 - Chlorine and Chloramine
มุมมอง 8073 ปีที่แล้ว
Ep 021 - Chlorine and Chloramine
Ep 020 - Why do I need Copper in my Still?
มุมมอง 7K3 ปีที่แล้ว
Ep 020 - Why do I need Copper in my Still?
Ep 019 - Developing a Recipe Part 3 (Rum)
มุมมอง 9K3 ปีที่แล้ว
Ep 019 - Developing a Recipe Part 3 (Rum)
Ep 017 - Developing a Recipe Part 1 (General & All Grains)
มุมมอง 2.4K4 ปีที่แล้ว
Ep 017 - Developing a Recipe Part 1 (General & All Grains)
Ep 016 - Inulin, Starch, Mashing, and the Iodine Test
มุมมอง 8404 ปีที่แล้ว
Ep 016 - Inulin, Starch, Mashing, and the Iodine Test
Micro - 002 - Diastatic Power
มุมมอง 1.2K4 ปีที่แล้ว
Micro - 002 - Diastatic Power
Ep 015 - Tannins and "Over-oaking"
มุมมอง 2.2K4 ปีที่แล้ว
Ep 015 - Tannins and "Over-oaking"
Micro - 001 - Testing Heating Elements
มุมมอง 6034 ปีที่แล้ว
Micro - 001 - Testing Heating Elements
Ep 014 - Buffers
มุมมอง 6424 ปีที่แล้ว
Ep 014 - Buffers
Ep 013 - VLE, Reflux, Plates, Packing, and Potential Output
มุมมอง 17K4 ปีที่แล้ว
Ep 013 - VLE, Reflux, Plates, Packing, and Potential Output

ความคิดเห็น

  • @CJ_Blues
    @CJ_Blues 2 หลายเดือนก่อน

    Thanks for the useful info Keep the content coming

  • @JayaramanSanthakumar
    @JayaramanSanthakumar 3 หลายเดือนก่อน

    How to increase the Fusel oil output in Ethanol Distillation (Formation) ?

  • @scottclay4253
    @scottclay4253 3 หลายเดือนก่อน

    Just looking back over some of your college level videos. Miss you, Brother Adam, I hope all is well with you. I appreciate what you have done here, thank you!

  • @debonpanton3366
    @debonpanton3366 3 หลายเดือนก่อน

    Sent over from Still It. Thanks for the info.

  • @kristofrudas747
    @kristofrudas747 3 หลายเดือนก่อน

    Hey! It's been a while since you posted anything. Your content was/is amazing, i think you have a lot to share and should definitely keep it up. Thank you!

  • @cgberry2772
    @cgberry2772 3 หลายเดือนก่อน

    Excellent explanation! Thank you 👏👏👏

  • @WoozieWazzle
    @WoozieWazzle 5 หลายเดือนก่อน

    I really appreciate your videos. Thank you for making them! They really fill a void on TH-cam distilling info.

  • @R4264S
    @R4264S 5 หลายเดือนก่อน

    Hi..i was going through your video..i have question that has come up in my work . How do you increase the pH from 2 to 10 ..i believe it's done in two steps from pH 2 to 7 and then from 7 to 10 ... Can you explain that

  • @ricblack8113
    @ricblack8113 5 หลายเดือนก่อน

    Auch ich bin ein professioneller Obst-Destillateur. Ich möchte Ihnen gratulieren.

  • @ARCSTREAMS
    @ARCSTREAMS 5 หลายเดือนก่อน

    is gluco amylase same as beta amylase?

    • @StillBehindTheBench
      @StillBehindTheBench 5 หลายเดือนก่อน

      It is not. Beta-amylase is more like alpha-amylase, it's only acts on amylose, the straight chain of glucose molecules, it cannot break branches like gluco-amylase can. The difference is that beta-amylose produces maltose instead of glucose. Maltose is just 2 glucose molecules stuck together, and the yeast we use have enzymes that can break maltose down into glucose, maltase being such an enzyme. Most grains, when they develop their own enzymes, will produce beta-amylase instead of alpha-amylase.

    • @ARCSTREAMS
      @ARCSTREAMS 5 หลายเดือนก่อน

      @@StillBehindTheBench i am a bit more confused,, so let me ask my questions by the number 1) what does alpha amylase do? does it break a tree of glucose molecules into those straight chain branches of glucose molecules called amylose? 2what does beta amylase do? does it then attack those amylose chains and breaks them into maltose? 3)what does gluco amylase do? 4)don't grains like malted barley create both alpha and beta amylase? if not then how are they able to convert themselves or other grains into sugar do they need only thr beta to do this? 5)if i want to artificially convert barley or other unmalted grains by using store bought enzymes then what should i be using alpha, beta or gluco or what combination? 6)so amylose is like a long chain made of many glucose molecules and the beta breaks this down into maltose(ie 2 gluco molecules) and the yeast we use will further breaks these into separate glucose molecules where they eat and convert to alc and co2 right? ok so what is needed to break the long chain into maltose then alpha or gluco amylase? also this quote seems to contradict what you said about beta being different than gluco amylase " As the alpha amylase breaks up the long starch chains into many smaller chains, it creates many new ends. Glucoamylase only works from the ends. When alpha amylase has done its job, glucoamylase can form glucose in the cook. That is what the yeast will eventually ferment." so they are saying once the alpha has done its job the gluco amylase much like the beta goes to work on those to create not maltose like you said but glucose for the yeast to eat, so im more confused each time with different explanations if you can perhaps just explain the steps i need to go from converting any grain into as much fermentable sugar as possible because it is confusing when ppl say ohh you need to first use alpha then beta or gluco amylase only or if you already got malted barely you dont need anything more etc etc please simplify this for me and tell me what happens from start to finish and what temps and times are typically needed tell me about both malted and unmalted grain

    • @ARCSTREAMS
      @ARCSTREAMS 5 หลายเดือนก่อน

      @@StillBehindTheBench " it cannot break branches like gluco-amylase can." ?? but gluco does not break branches that is alphas job, gluco works on the ends of broken branches or short chains ust like beta so i do think they do the same job even though they may not be the same thing i am not sure about that

    • @ARCSTREAMS
      @ARCSTREAMS 5 หลายเดือนก่อน

      @@StillBehindTheBench he also says gluco is a replacement for beta th-cam.com/video/Al28LFO1kh4/w-d-xo.html

  • @ARCSTREAMS
    @ARCSTREAMS 5 หลายเดือนก่อน

    i read that in order to convert inulin in bananas into fructose you need to heat it in water at 140degF for 1 hr is this true?

    • @StillBehindTheBench
      @StillBehindTheBench 5 หลายเดือนก่อน

      Not at that temp, or time. But that is a method that can be used. You'd be better off throwing it into a pressure cooker for a few hours. That said, bananas only have like 0.5% inulin in them, by mass. So 1lbs of bananas has 2.27g of inulin in it. I wouldn't bother attempting to break the inulin apart.

    • @ARCSTREAMS
      @ARCSTREAMS 5 หลายเดือนก่อน

      @@StillBehindTheBench well here is something i read saying there is 0.7% "Depending on the variety bananas contain up to 30% of sugar, 1-1.5% of starch, and 0.7% of inulin - polysaccharide which can be broke down to sugar by heating up to a high temperature; the proper way to do this is described in the recipe. Saccharifying 1% of starch with malt is pointless to my mind because the yield will increase in a minor way but adding the malt will severely influence the aroma and partly the flavor." so that would be 3.2gr of sugar/lb of bananas so 32gr for every 10 lbs perhaps worth it depending if you making large quantities or possibly not "Heat up the contents of the container to 131-136°F/ 55-58°C. Maintain this temperature for one hour, stirring the mash from time to time in order to not let it burn at the bottom and to prevent lumps from appearing. Then cool down the must to 86°F/ 30°C. During this step inulin in the banana pulp will turn into fructose, which is perfect for the fermentation. It is very important not to overheat the must over 140°F/ 60°C because such high temperatures cause enzymes to break down, thus stopping inulin from turning into fructose." but you say not that tempt or time?

    • @ARCSTREAMS
      @ARCSTREAMS 5 หลายเดือนก่อน

      @@StillBehindTheBench pressure cooker to do what exactly? and what temp?

  • @tedbullpit6164
    @tedbullpit6164 5 หลายเดือนก่อน

    I find your information and barley and hops with George information the best out of all of the TH-camrs I have seen I have a 4 inch bubble plate and I have copper bubble plates and a copper main condenser above the plates the rest is stainless so I'm hoping that's more than enough copper thanks for all your information keep up the good work

  • @tedbullpit6164
    @tedbullpit6164 5 หลายเดือนก่อน

    How important🤔 is it to actually have copper in your system is there any evidence that it is required by the way very good videos I love your stuff

    • @StillBehindTheBench
      @StillBehindTheBench 5 หลายเดือนก่อน

      I do have a video on it, someone did a study, and I sort of went over it. It's not absolutely required, but if you are going to be distilling a grain, or a fruit, it can remove some of the sulfury/meaty flavours that sometimes appear. I would always have at least some copper, even if that means dumping some copper scraps into the boiler.

  • @jamalking6738
    @jamalking6738 6 หลายเดือนก่อน

    This guys a genius

  • @qwinegp2000
    @qwinegp2000 6 หลายเดือนก่อน

    I am a professional distiller.I just want to congratulate you.

  • @Succumbed2Rum
    @Succumbed2Rum 7 หลายเดือนก่อน

    🤯 Mind blown. I've read a NIH paper on methenol that also showed highest concentrations in the tails but I wasn't sure if I was interpreting it correctly. Great information!

  • @ankushtarihalkar6086
    @ankushtarihalkar6086 7 หลายเดือนก่อน

    Can we use this calculations to determine the amount of Caustic to be added to increase the pH of raw sewage water. I need to add the caustic in line

  • @tedbullpit6164
    @tedbullpit6164 7 หลายเดือนก่อน

    th-cam.com/video/LSrXkspB0SY/w-d-xo.htmlsi=uZxrNzx6nX_3ni2e

  • @tedbullpit6164
    @tedbullpit6164 8 หลายเดือนก่อน

    th-cam.com/video/KsPhEzMxRfo/w-d-xo.htmlsi=kBQs-KX7OyM3mVZD

  • @cbcsucks2205
    @cbcsucks2205 8 หลายเดือนก่อน

    After watching this video I add rolls of copper mesh to my stainless boiler for my spirit runs. It is so good I do not have to charcoal filter my neutral spirits anymore. The copper does take quite a beating though as far as patina and will need cleaning in between runs to recharge. Small price to pay for not having to dilute and filter as I can now store at 190+

    • @nothinghere1996
      @nothinghere1996 7 หลายเดือนก่อน

      i tried layers of the stuff in the reflux column (i use a packed column) and was shockwd after 1 use it was heavily patinad, i thought I'd been scammed and it was just a coating. Now i use tiny copper balls in a muslin bag.

  • @OzzeyfromVek
    @OzzeyfromVek 9 หลายเดือนก่อน

    thanks for sharing this research!

  • @cbcsucks2205
    @cbcsucks2205 9 หลายเดือนก่อน

    Based on your where copper matters vid, i now throw copper mesh in my boiler too

  • @shaunhammer4688
    @shaunhammer4688 9 หลายเดือนก่อน

    Your numbers are nowhere near correct buddy ditch the scientific cause its a joke and your hilarious do you think the hillbillys wore laabcoats it doesn't take a smart ares to make a nice drink and my home made pot still was way more eficiant than your numbers

  • @Absintherain
    @Absintherain 9 หลายเดือนก่อน

    I used this to figure out osmotic stress on plants because all the articles were big and I didn’t feel like reading it so thank you!!!

  • @azeomcstill
    @azeomcstill 11 หลายเดือนก่อน

    Good to see the methanol in foreshots folklore dispelled with in-depth explanation, I've been distilling for a long time and was as surprised as any when I first saw it raised on HD

  • @deanmerritt5893
    @deanmerritt5893 ปีที่แล้ว

    Thank you, this video exactly addressed the issue i`ve been fighting for a while.

  • @ndagirejudith1085
    @ndagirejudith1085 ปีที่แล้ว

    Thanks

  • @tonys2683
    @tonys2683 ปีที่แล้ว

    Wow 93%, I get that from my regular old T500 still at a fraction of the cost of a bubble plate setup. Why would I spend another grand or more on a bubble plate column to achieve the same end result?

  • @TreyWilliams-b1f
    @TreyWilliams-b1f ปีที่แล้ว

    So, if you were doing an intentional pot still run but had an easily changeable plated column, would you advocate for running heads through the plate column and then switching out to a pot still for the rest of the run? Would that be of an advantage?

  • @TreyWilliams-b1f
    @TreyWilliams-b1f ปีที่แล้ว

    So, if you were doing an intentional pot still run but had an easily changeable plated column, would you advocate for running heads through the plate column and then switching out to a pot still for the rest of the run? Would that be of an advantage?

  • @TreyWilliams-b1f
    @TreyWilliams-b1f ปีที่แล้ว

    So, if you were doing an intentional pot still run but had an easily changeable plated column, would you advocate for running heads through the plate column and then switching out to a pot still for the rest of the run? Would that be of an advantage?

  • @oasismike2
    @oasismike2 ปีที่แล้ว

    Please do Rum, specifically the dunder pit components. I've heard you want an infection that looks like a scoby to form over backset, but doubt a kombucha scoby would be suitable because of the acetobacter component you mention in this video. Thank you!

  • @srinivasansrinivasan3144
    @srinivasansrinivasan3144 ปีที่แล้ว

    Best good supper

  • @workhardplayhard801
    @workhardplayhard801 ปีที่แล้ว

    I use plain old black board chalk sticks crushed to raise pH

  • @davidrandall7708
    @davidrandall7708 ปีที่แล้ว

    Just checked my dunder pit and it is full of worms hundreds it’s about a hundred and twenty gallons Any idea if this is normal it’s my first one 😮 ?

  • @krumpinjugger
    @krumpinjugger ปีที่แล้ว

    adam, you're a legend

  • @krumpinjugger
    @krumpinjugger ปีที่แล้ว

    mate your videos are great, I am binge watching them. Thanks for the high amount of effort

  • @scottclay4253
    @scottclay4253 ปีที่แล้ว

    Fascinating study. Thanks you, Adam! Long time no see, I hope you are well.

  • @Jack-It-UP
    @Jack-It-UP ปีที่แล้ว

    Hi, hot water makes it happen fast, lightly wound all so helps.Cheers

  • @Jack-It-UP
    @Jack-It-UP ปีที่แล้ว

    Hi Adam, have you ever played with "Angles yellow label yeast? it has a lot of goodies in it. I want to use it with some green bananas to see how it go's Cheers

  • @Jack-It-UP
    @Jack-It-UP ปีที่แล้ว

    Hi Adam, this guy th-cam.com/video/WebgCZekyrc/w-d-xo.html and you would make a good team. Cheers

  • @marder8160
    @marder8160 ปีที่แล้ว

    Hello. With the 551 cleaning solution, it is not only here that the percentage (%) of the hydrogen peroxide content is constantly forgotten. Is it e.g. 3% / 12% / 30%? That makes a difference in the effect and also when buying! From 12% personal protective measures are necessary and at 30% this is no longer fun! That in many ways !! ;-) MD

  • @tight1449
    @tight1449 ปีที่แล้ว

    Azeotrope 97.02% by volume? I have it as 96.51% at sea level by vol and 95.6% by mass (same by mass as you give). I live at 210 feet above sea level and 96.5 is about what I have observed from my column. Are you referring to it at your elevation rather than sea level?

  • @Miata822
    @Miata822 ปีที่แล้ว

    This is incredible information. Thank you for posting it.

  • @theghostofsw6276
    @theghostofsw6276 ปีที่แล้ว

    I want to see even fractions taken off of a pot still run....all water removed (via molecular sieves)....then an analysis of methanol present in each fraction BEFORE I believe this. Just saying.

    • @jimwithheld7217
      @jimwithheld7217 ปีที่แล้ว

      Same. I'll calling BS on the main points of this video, and that the info is wrong!

    • @azeomcstill
      @azeomcstill 11 หลายเดือนก่อน

      But what did you base your belief on before, what someone told you as folklore or you read without evidence from a GC?

    • @theghostofsw6276
      @theghostofsw6276 11 หลายเดือนก่อน

      @@azeomcstill It's really quite simple....there's a lack of dead/blind people in relation to methanol levels in brandy. Face it....hundreds (if not thousands) of years of distilling history has proven that the overwhelming vast majority of methanol comes off as the first fraction...not in the tails. I've outlined a simple way to de-bunk what I've said (above)......this "lone paper" this guy relies upon is bunk, and the distilling industry knows it, otherwise there would be no brandy production permitted by law...well at least not in first world countries.

  • @rexhavoc5643
    @rexhavoc5643 ปีที่แล้ว

    I use 551 to soak my copper mesh packed copper column. What comes out is a very green solution which I assume to be copper sulfate. Would like to see this test again with actual tired copper from a distillation path, as it's the sulfur compounds I'm interested in removing to regenerate the column. In the mean time, I'm going to continue with 551 as I'm confident it's scrubbing out the sulfur - as well as any biofilms. I'm guessing the bluer colour of your resulting wash is copper chloride, the chloride ions you doped the copper with before the test.

  • @atubeviewer4942
    @atubeviewer4942 ปีที่แล้ว

    Im not finding examples of spirit vs wash stills. Can someone point me in the direction to see the difference in the two pls.

  • @421rants2
    @421rants2 ปีที่แล้ว

    Looking like I'm late to the class. Great video. Answers alot of questions that I have been asking. Thanks for sharing. = )

  • @marty8583
    @marty8583 ปีที่แล้ว

    Would just like to commend you on an excellent channel Adam. Your information is accurate and well researched and I recommend it to every member of my Facebook group as a must watch. Keep it up please as, in my opinion, it is the most informative channel on this topic.

  • @RobynSmithPhD
    @RobynSmithPhD ปีที่แล้ว

    This video is so great! As is your channel! Thank you for putting out such educational content!

    • @Miata822
      @Miata822 14 ชั่วโมงที่ผ่านมา

      Oh, I see you already found his stuff 🙂