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Thread: Mampoer ketel

  1. #221
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    Default Re: Mampoer ketel

    This is incredibly interesting.

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    Default Re: Mampoer ketel

    And then we get to what is called Ginning. Since we now understand an alcohol base.

    So this is a copy & paste because it's faster than me typing:

    Several different techniques for the production of gin have evolved since its early origins, this evolution being reflective of ongoing modernization in distillation and flavouring techniques. As a result of this evolution, gins can be broadly differentiated into three basic styles:


    Pot distilled gin represents the earliest style of gin, and is traditionally produced by pot distilling a fermented grain mash (malt wine) from barley or other grains, then redistilling it with flavouring botanicals to extract the aromatic compounds. A double gin can be produced by redistilling the first gin again with more botanicals. Due to the use of pot stills, the alcohol content of the distillate is relatively low; around 68% ABV for a single distilled gin or 76% ABV for a double gin. This type of gin is often aged in tanks or wooden casks, and retains a heavier, malty flavour that gives it a marked resemblance to whisky. Korenwijn (grain wine) and the oude (old) style of Geneva gin or Holland gin represent the most prominent gins of this class.[24]

    Column distilled gin evolved following the invention of the Coffey still, and is produced by first distilling high proof (e.g. 96% ABV) neutral spirits from a fermented mash or wash using a refluxing still such as a column still. The fermentable base for this spirit may be derived from grain, sugar beets, grapes, potatoes, sugar cane, plain sugar, or any other material of agricultural origin. The highly concentrated spirit is then redistilled with juniper berries and other botanicals in a pot still. Most often, the botanicals are suspended in a "gin basket" positioned within the head of the still, which allows the hot alcoholic vapours to extract flavouring components from the botanical charge.[25] This method yields a gin lighter in flavour than the older pot still method, and results in either a distilled gin or London dry gin,[24] depending largely upon how the spirit is finished.

    Compound gin is commonly made by flavouring neutral spirits with essences, other natural flavourings or natural botanical ingredients left to infuse in neutral spirit without redistillation.

    So personally we make a series of fruit gins using a combination of Pot distill gin ( low alcohol base and then infused botanicals, mostly juniper berries), the Column distill (run the murky infusion through a column still to get a 90+%) and a Compound process using fruit essences. So a 3 step process, but smooth enough to sip.
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    Default Re: Mampoer ketel

    Jelo - thanks for taking the time and trouble, Boet!

    Being and Old School "proe en probeer weer stoker", I just caught plenty useful tips!!!
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    Default Re: Mampoer ketel

    Quote Originally Posted by EttiennedK View Post
    Jelo - thanks for taking the time and trouble, Boet!

    Being and Old School "proe en probeer weer stoker", I just caught plenty useful tips!!!
    All comments I make have an invisible "I'm not an expert so please verify all techniques before attempting" proviso attached.

    Much better distillers out there than me. And brewers. But I have been brewing and distilling for around 6 years.
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  8. #225
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    Default Re: Mampoer ketel

    Quote Originally Posted by jelo View Post
    Yes. So basically you ferment out sugar to around 10% ABV. Since sugar is essentially flavourless.
    Stripping run is just to clean and concentrate: remove any methanols and higher alcohols and provide a more concentrated alcohol base. Anything between 70% and 10% depending on where you start and end the cut of the run. (Cutting the run: chopping the batch up into heads, hearts and tails and various point inside the hearts.)
    Jelo, i am led to believe that methanols are only present if root stock (pips-stalks-grains etc) was in the mash.
    So a pure sugar wash would/should have ZERO methanols and evaporate directly to Ethanol at the 78C mark!

    Just curious if you have experienced same?

    PS: My first sugar mash went sour on me, busy with my 2nd after taking better precautions

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    Default Re: Mampoer ketel

    Jelo, thank you very much for all this information.

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    Default Re: Mampoer ketel

    Quote Originally Posted by dieterf View Post
    Jelo, i am led to believe that methanols are only present if root stock (pips-stalks-grains etc) was in the mash.
    So a pure sugar wash would/should have ZERO methanols and evaporate directly to Ethanol at the 78C mark!

    Just curious if you have experienced same?

    PS: My first sugar mash went sour on me, busy with my 2nd after taking better precautions
    I'm lead to believe this as well, but I have no idea how good the sugar refining process was so I err on the side of caution as I don't want to go blind or die. I certainly saw a decent amount of low temp run off yesterday at around the 64 degree point which I discard anyway.
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  12. #228
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    Default Re: Mampoer ketel

    Quote Originally Posted by EttiennedK View Post
    Jelo - thanks for taking the time and trouble, Boet!

    Being and Old School "probeer, proe en pass uit stoker", I just caught plenty useful tips!!!
    Phixed my previous post...
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    Default Re: Mampoer ketel

    Quote Originally Posted by Riaan van Wyk View Post
    When the house arrest is over I need to come and have a look Nico. There is, I suspect, a Richards Bay produced rum in my future, molasses is available locally

    I just dropped 4 liters fermented molasses and sugar into my still. Then there is 8litres more to go in (still is only 5l).

    First heads should be off in 3 hours, then the heart will follow.
    Everything is a hammer.
    Unless it is a screw driver.

    Then it it a chisel.

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    Default Re: Mampoer ketel

    Quote Originally Posted by Uys View Post
    I just dropped 4 liters fermented molasses and sugar into my still. Then there is 8litres more to go in (still is only 5l).

    First heads should be off in 3 hours, then the heart will follow.
    wow 3 hours to distill 4 liters, do you have a copper allembic still?
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  16. #231
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    Default Re: Mampoer ketel

    Please, I really think somebody on this forum should start building good quality 50/100 liter, electric stainless steel reflux stills with PID controllers.... Someting like the T500, I will be your first client! Did I say please?
    Last edited by JJ-Namibia; 2020/05/25 at 03:30 PM.
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  18. #232
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    Default Re: Mampoer ketel

    Quote Originally Posted by JJ-Namibia View Post
    Please, I really think somebody on this forum should start building good quality 50/100 liter, electric stainless steel reflux stills with PID controllers.... Someting like the T500, I will be your first client! Did I say please?
    What are you willing to pay?
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    Default Re: Mampoer ketel

    Quote Originally Posted by jelo View Post
    What are you willing to pay?
    Hi Jelo, simular to what the T500 is going for, I have no idea what the material will cost, labor etc . . I will have to courier to Namibia .... Maybe we can do a group build or buy? Anyone else intersted?
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  21. #234
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    Default Re: Mampoer ketel

    Quote Originally Posted by JJ-Namibia View Post
    Hi Jelo, simular to what the T500 is going for, I have no idea what the material will cost, labor etc . . I will have to courier to Namibia .... Maybe we can do a group build or buy? Anyone else intersted?
    Yes, I would be interested but need more information. What does a “T500” look like? I need something decent (from a display point) as it would be going into my “mancave” next to my stainless steel pizza oven.>
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    Default Re: Mampoer ketel

    Quote Originally Posted by Jeep001 View Post
    Yes, I would be interested but need more information. What does a “T500” look like? I need something decent (from a display point) as it would be going into my “mancave” next to my stainless steel pizza oven.
    Hi Jeep001, have a look here: https://stillspirits.com/products/turbo-500-still

    The T500 have a 25 liter boiler, a bit too small for all the work that must be done making a wash/mash etc. It seams very easy to use. It also does not have a PID controller if I am correct. With a PID controller you can set the temperature to get the methanol out first (head and foreshot) and the push up the temperature to get the ethanol out. When removing the bits and bobs from the reflux colum, it pretty much functions like a pot still, a win win for me.

    One can/should be able to use the PID controller to regulate your mash temperature with a electric blanket or something. Also, when doing the design one can look a more than one element as well... Lots of ideas Jelo knows more about this than most and I stand corrected on what I have read and looked at on Youtube

    Disclaimer: I want to make distilled water....
    Last edited by JJ-Namibia; 2020/05/25 at 06:13 PM.
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  24. #236
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    Default Re: Mampoer ketel

    Quote Originally Posted by JJ-Namibia View Post
    Hi Jeep001, have a look here: https://stillspirits.com/products/turbo-500-still

    The T500 have a 25 liter boiler, a bit too small for all the work that must be done making a wash/mash etc. It seams very easy to use. It also does not have a PID controller if I am correct. With a PID controller you can set the temperature to get the methanol out first (head and foreshot) and the push up the temperature to get the ethanol out. When removing the bits and bobs from the reflux colum, it pretty much functions like a pot still, a win win for me.

    One can/should be able to use the PID controller to regulate your mash temperature with a electric blanket or something. Also, when doing the design one can look a more than one element as well... Lots of ideas Jelo knows more about this than most and I stand corrected on what I have read and looked at on Youtube

    Disclaimer: I want to make distilled water....
    Disclaimer: I want to make distilled water.... [/QUOTE]

    Like this

  25. #237
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    Default Re: Mampoer ketel

    Quote Originally Posted by circe View Post
    Disclaimer: I want to make distilled water....
    Like this[/QUOTE]Yes, that as well, can make white spirits, cut, flavor or flavor and then cut ... Depending what you want to make. Is that water?
    Last edited by JJ-Namibia; 2020/05/25 at 06:56 PM.
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    Default Re: Mampoer ketel

    Quote Originally Posted by JJ-Namibia View Post
    Hi Jeep001, have a look here: https://stillspirits.com/products/turbo-500-still

    The T500 have a 25 liter boiler, a bit too small for all the work that must be done making a wash/mash etc. It seams very easy to use. It also does not have a PID controller if I am correct. With a PID controller you can set the temperature to get the methanol out first (head and foreshot) and the push up the temperature to get the ethanol out. When removing the bits and bobs from the reflux colum, it pretty much functions like a pot still, a win win for me.

    One can/should be able to use the PID controller to regulate your mash temperature with a electric blanket or something. Also, when doing the design one can look a more than one element as well... Lots of ideas Jelo knows more about this than most and I stand corrected on what I have read and looked at on Youtube

    Disclaimer: I want to make distilled water....
    I have been looking at the following. Seeing that it is s/steel and some are heated using an Induction stove plate. Not sure if this would be okay but I prefer the non-gas route. For me it is important that it looks descent as well.
    Thanks
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  27. #239
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    Default Re: Mampoer ketel

    I have also looked at the "Mampoer Kettle" from Zebrabraai. Here is the link: Link: www.zebrabraai.co.za

    It looks great but I think a bit pricy. A 20L would be R8,500.
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    Default Re: Mampoer ketel

    Quote Originally Posted by EttiennedK View Post
    I finally managed to get my big boy to me (pictures attached). Quite old it is - "Eigendom der ZAR" is stamped into it, underneath the old Transvaal Republic's emblem.

    Still works like a charm - if you've got a cooling coil, which I now haven't. It was too big to get to me. So far my befuddled thoughts are to go with a 6m x 22mm straight copper pipe (duck-bill's outlet is 22,45mm so I'll have to flair it) and a cooling jacket made from 6mx 4" irrigation pipe. I've never done this - could something like this work or am I over simplifying radically??

    Jelo, Toxxyc, you other guys with knowledge, what's your thinking?
    Wowser..That still is a National heritage piece. I sold a similar still without the ZAR emblem for R10k. Yours will most probably be worth in the region of R40K to R50k Pas hom mooi op....Baie nice item om te he.
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