![]() ![]() ![]() Flask is the right word (I think) for glass ware, boiler if I translate it to my bigger machines: basically the boiler of a still. A chemically active, colorful result that you collect in the flask or boiler. With a Soxhlet you can basically make what I call an extract. I did this with lavender last year and collected about 100ml of good oil off the hydrosol. Maybe, you could fill a muslin bag with these fruits and suspend under the column and vapour infuse, and collect the oils that float to the top. Check out essential oil extractors, I have one of these but not used it yet. By dehydrating first you remove the bulk and get more in the soxhlet. As mentioned previously, mango comes out very well. I then chop up and put in my Soxhlet thimble. When dried you have the full goodness of the fruit. Does that sound feasible? If so, I can do the citrus extractions like this and only macerate and distill the other gin botanicals before adding the various citrus extracts as required.īare in mind you have a lot of water content in mushy fruits, I have a 'Excalibur' dehydrator, I thinly slice soft fruits, and slice I can get my hands on a 500ml kit, but I'm thinking of looking to find or make something that can fit several entire oranges or lemons so I can extract the oils without pith exposure. Still - disregard the bubble plate, the photo was just for show. I also have a soxhlet kit, which I fitted my own sight glass to for the main To do a lot more small gin recipies ( 1 litre) and scale up on the main still. The kit is useful to clear botanical coloured spirit. The soxhlet are repeat recipies, especially Limoncello, where the spirit I'd like more people to take an interest, and to see more posts Safer, if you had a flask go ( which is very rare) it would absorb the hot I think I was lucky with the mantle, I believe the guy made a mistake Hi Windswept, I believe we were on a post together some while back. I also have a small glass vacuum still to separate the oils from the solvent. I don’t have a mantle, so I use a pot full of sand on a hot plate, it’s a bit messy, but works really well. Unfortunately I have found almost nothing of interest on the forums or F.B. I was just hoping to wet members whistles, hopefully, some may have experimented with them and have recipies or maybe some might be interested in trying one. ![]() ![]() I also have a stainless steel kit which fits to a 2” sight glass for using on the main still boiler. They are a great device to play with in between fermentations, and any recipies can be scaled up for the main still. If needed, I can attach a glass still with or without reflux column to clarify the produced spirit. I have also packed the thimble out with gin botanicals and made an instant gin in the flask. The process is similar to maceration, except you don’t have to filter out fruit solids. The mango and (rum) muscovado flavours blended very well together. The finished product was delicious, I could not keep my spoon out of the mixture. I began to cycle the soxhlet.Ī good visual indication to show when it is almost finished is the mango or sample looses it’s colour and looks bleached out. Into the soxhlet thimble I placed shredded dried mango. One example of a concoction that I recently made, was to put 500ml of a golden syrup /Dk muscovado sugar (rum type) spirit into the boiling flask of approx’ 45% abv. An interesting point, the 40% abv in the flask raises to approx' 80% abv at 22 deg C when condensed in the thimble chamber. The cycle is repeated, clear ethanol again condenses onto the botanicals / semi solids as many times as required to extract from the botanicals. When the thimble fills up the ethanol syphons back into the flask. The ethanlol reaches it’s evaporating point and drops from the condenser into the thimble wetting the botanical. Above the flask is a glass tube which within is placed a glass thimble to hold your botanical samples, above this is a water cooled condenser. An example would be to put 700ml of ethanol, around 40% abv in a small glass boiling flask. Using a Soxhlet is to use an appropriate solvent to extract the essence / flavour from a semi solid. Maybe pull flavour from oak chips to artificially age spirit ? I was wondering how many members use a Soxhlet or are interested in using one to extract flavour / essential oils from semi-solids, dried fruits & botanicals, to add to neutral spirit. Here we go a ‘Soxhleting’ or food for thought ![]()
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