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  5. Emergency food supply....for the wife

Emergency food supply....for the wife

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  • JonathonJ Jonathon

    processhead Am I just dumb today or does anyone else not know what CE stands for? I am assuming it is something either medical or engineering-wise? I am in a 4 mile wide and 40 mile long stretch where there is not enough ground water for a well but with my pond in the back I wont have an issue with getting water, it will be an issue with cleaning the water. My dogs happily drink from it but I don’t think my gut biom is ready for that just yet!

    HerbcoFoodH Offline
    HerbcoFoodH Offline
    HerbcoFood
    Regular Contributors Team Orange Sous Vide
    wrote on last edited by
    #32

    Jonathon Yeah think of all that fertilizers/chemicals in there…yummy!!!

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    • JonathonJ Jonathon

      processhead Am I just dumb today or does anyone else not know what CE stands for? I am assuming it is something either medical or engineering-wise? I am in a 4 mile wide and 40 mile long stretch where there is not enough ground water for a well but with my pond in the back I wont have an issue with getting water, it will be an issue with cleaning the water. My dogs happily drink from it but I don’t think my gut biom is ready for that just yet!

      processheadP Offline
      processheadP Offline
      processhead
      Regular Contributors Power User
      wrote on last edited by processhead
      #33

      Jonathon said in Emergency food supply....for the wife:

      processhead Am I just dumb today or does anyone else not know what CE stands for? I am assuming it is something either medical or engineering-wise? I am in a 4 mile wide and 40 mile long stretch where there is not enough ground water for a well but with my pond in the back I wont have an issue with getting water, it will be an issue with cleaning the water. My dogs happily drink from it but I don’t think my gut biom is ready for that just yet!

      Ask your wife.
      She are one! Chemical Engineer. CE

      Pretty common in the engineering professions EE electrical, ME, mechanical, …and so on.

      Paul

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      • JonathonJ Jonathon

        processhead Am I just dumb today or does anyone else not know what CE stands for? I am assuming it is something either medical or engineering-wise? I am in a 4 mile wide and 40 mile long stretch where there is not enough ground water for a well but with my pond in the back I wont have an issue with getting water, it will be an issue with cleaning the water. My dogs happily drink from it but I don’t think my gut biom is ready for that just yet!

        johnsbrewhouseJ Offline
        johnsbrewhouseJ Offline
        johnsbrewhouse
        Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
        wrote on last edited by
        #34

        Jonathon Chemical Engineer

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        • johnsbrewhouseJ johnsbrewhouse

          Chef I have a 15 gallon still made from a keg with a 2 ft refraction tower. You need about 1 gallon of water per person per day

          ChefC Offline
          ChefC Offline
          Chef
          Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
          wrote on last edited by
          #35

          johnsbrewhouse If it’s not too inconvenient, could you post a picture of the still? Your refraction tower, what is it made of and is there anything on the inside to increase surface area?

          johnsbrewhouseJ 2 Replies Last reply
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          • ChefC Chef

            johnsbrewhouse If it’s not too inconvenient, could you post a picture of the still? Your refraction tower, what is it made of and is there anything on the inside to increase surface area?

            johnsbrewhouseJ Offline
            johnsbrewhouseJ Offline
            johnsbrewhouse
            Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
            wrote on last edited by johnsbrewhouse
            #36

            Chef Which one do you want, I have four of them. I have a five gallon onion, a 7.5 gallon refraction (reflux), 15 gallon refraction, and another 15 gallon refraction. My tower can use copper wool or Raschig rings and can expand from 2 ft. to 8 ft. I built all the the reflux towers and cooling units. The reflux’s are 2" copper pipe, silver soldered with tri-clover fittings. I get them out and take a picture of them. Here is my onion still. IMG_1168.JPG

            processheadP 1 Reply Last reply
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            • johnsbrewhouseJ johnsbrewhouse

              Chef Which one do you want, I have four of them. I have a five gallon onion, a 7.5 gallon refraction (reflux), 15 gallon refraction, and another 15 gallon refraction. My tower can use copper wool or Raschig rings and can expand from 2 ft. to 8 ft. I built all the the reflux towers and cooling units. The reflux’s are 2" copper pipe, silver soldered with tri-clover fittings. I get them out and take a picture of them. Here is my onion still. IMG_1168.JPG

              processheadP Offline
              processheadP Offline
              processhead
              Regular Contributors Power User
              wrote on last edited by
              #37

              johnsbrewhouse said in Emergency food supply....for the wife:

              Chef Which one do you want, I have four of them. I have a five gallon onion, a 7.5 gallon refraction (reflux), 15 gallon refraction, and another 15 gallon refraction. My tower can use copper wool or Raschig rings and can expand from 2 ft. to 8 ft. I built all the the reflux towers and cooling units. The reflux’s are 2" copper pipe, silver soldered with tri-clover fittings. I get them out and take a picture of them.

              Would like to learn more about these as well johnsbrewhouse. What are the pro’s and con’s of the different designs?

              Paul

              johnsbrewhouseJ 1 Reply Last reply
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              • ChefC Chef

                johnsbrewhouse If it’s not too inconvenient, could you post a picture of the still? Your refraction tower, what is it made of and is there anything on the inside to increase surface area?

                johnsbrewhouseJ Offline
                johnsbrewhouseJ Offline
                johnsbrewhouse
                Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                wrote on last edited by
                #38

                Chef Here are pictures of the 7.5 gallon, 15 gallon pot and the rings and both the S/s mesh and copper. I didn’t take a picture of my 15 gallon keg since it’s the same as the 7.5 and out in the shop. One picture does have the extension in it. That is just one of the extensions I have. They all connect via tri-clover fittings, you have to watch how high you get, because it gets tippy with the height. The taller the tower, the higher the alcohol strength. You can get the same effect with the rings and/or mesh and a shorter tower. More surface area. IMG_0181.JPG IMG_0183.JPG IMG_0184.JPG IMG_0185.JPG

                cdavisC 1 Reply Last reply
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                • processheadP processhead

                  johnsbrewhouse said in Emergency food supply....for the wife:

                  Chef Which one do you want, I have four of them. I have a five gallon onion, a 7.5 gallon refraction (reflux), 15 gallon refraction, and another 15 gallon refraction. My tower can use copper wool or Raschig rings and can expand from 2 ft. to 8 ft. I built all the the reflux towers and cooling units. The reflux’s are 2" copper pipe, silver soldered with tri-clover fittings. I get them out and take a picture of them.

                  Would like to learn more about these as well johnsbrewhouse. What are the pro’s and con’s of the different designs?

                  johnsbrewhouseJ Offline
                  johnsbrewhouseJ Offline
                  johnsbrewhouse
                  Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                  wrote on last edited by
                  #39

                  processhead The reflux towers will give you the potential for higher alcohol in a single pass and are easier to make for the homebody who is handy. The onion tops are the old traditional style and tend to roll the steam around in the dome and the say it keep the flavors more consistent. I thinks it’s all story as if you look at all the distilleries around now, most use column stills, rather than pots. You can add flavors by adding thumpers or jars or the sight glass like I have.

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                  • craigriceC Offline
                    craigriceC Offline
                    craigrice
                    Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                    wrote on last edited by
                    #40

                    the onion pot still has been around for centuries

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                    • johnsbrewhouseJ johnsbrewhouse

                      Chef Here are pictures of the 7.5 gallon, 15 gallon pot and the rings and both the S/s mesh and copper. I didn’t take a picture of my 15 gallon keg since it’s the same as the 7.5 and out in the shop. One picture does have the extension in it. That is just one of the extensions I have. They all connect via tri-clover fittings, you have to watch how high you get, because it gets tippy with the height. The taller the tower, the higher the alcohol strength. You can get the same effect with the rings and/or mesh and a shorter tower. More surface area. IMG_0181.JPG IMG_0183.JPG IMG_0184.JPG IMG_0185.JPG

                      cdavisC Offline
                      cdavisC Offline
                      cdavis
                      Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                      wrote on last edited by
                      #41

                      johnsbrewhouse very interesting. Thanks for the photos

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