Why use copper in a still?

[Guest guest]

The following snippet is from an article by Jeanne Rose that can be found at:

http://www.aromaticplantproject.com/articles_archive/copper.html

Enjoy,

WHY USE COPPER IN A STILL?

*Note: Copper stills are used as a vessel for making brandy, cognac, beer, fine

whisky and plant essential oil and hydrosols for a very good reason. Copper ions

in the still combine with sulfur compounds and yeast cells and help to keep them

out of the essential oil and hydrosol. Sulfur compounds and yeast cells smell.

Copper keeps the distillate sweet. Copper reduces bacterial contamination.

So why would someone distill in stainless steel? One must distill in stainless

steel because it will hold large quantities of plant material, because it is

'big' and strong and won't buckle — but the distillate will have an off-note

called the 'still' note. This will disappear with time if the distillate is left

to air out. Oftentimes, when someone describes the scent of a hydrosol as

unpleasant or 'nasty', it is because a stainless steel was used in the

distillation.

The distillate from the copper still does not develop this off-note. The

distillate will be sweet and pleasant immediately. Always use some copper in

your still, even if it is only the gooseneck that is copper.

[Guest guest]

>

So why would someone distill in stainless steel? One must distill

in stainless steel because it will hold large quantities of plant

material, because it is 'big' and strong and won't buckle — but the

distillate will have an off-note called the 'still' note. This will

disappear with time if the distillate is left to air out.

Oftentimes, when someone describes the scent of a hydrosol as

unpleasant or 'nasty', it is because a stainless steel was used in

the distillation.

>

> The distillate from the copper still does not develop this off-

note. The distillate will be sweet and pleasant immediately. Always

use some copper in your still, even if it is only the gooseneck that

is copper.

>

I am sorry, but I can not agree with that. My EOs never smell nasty,

and they last for years. I have not one go bad yet.

They do not always smell sweet, but that's not the still, but the

plant material. I don't want them " sweetened " either. I want pure

plant essence.

Each their own however, I'm not making this an argument. There is

nothing wrong with stainless steel, and I won't use anything else

but glass for my herbs.

ne

[Guest guest]

On Behalf Of sblessinghww

<I am sorry, but I can not agree with that. My EOs never smell nasty, and

they last for years. I have not one go bad yet.

They do not always smell sweet, but that's not the still, but the plant

material. I don't want them " sweetened " either. I want pure plant essence.

Each their own however, I'm not making this an argument. There is nothing

wrong with stainless steel, and I won't use anything else but glass for my

herbs.

ne>

Isn't it fabulous that we have more than just one material to choose from

for a distillation unit that meets our own personal preferences and needs?

To each their own ;D

I posted part of an article on copper, not stainless steel by Jeanne Rose.

The reference to stainless steel was referring to why some choose to use

it, and the possible results of hydrosols smelling unpleasant or nasty due

to the still note - not the essential oils. Then Ms. Rose talks of

copper distillation and why one may choose to use copper - the reference to

" sweet and pleasant " meant that there would be no still-note as with

stainless steel. (article link was provided in original post.)

Jeanne Rose enjoys receiving email about observations and experiences from

others relating to herbalism, aromatherapy, distillation and perfumery -

here's Ms. Rose's email if you'd like to contact her about the wonderful

results of your distillations. Info @ jeannerose. Net

Aromatic regards,

(Bella)

" Dreams are illustrations... from the book your soul is writing about you. "

~Marcia Norman

[Guest guest]

On Wed, 20 Sep 2006 15:01:53 -0400, you wrote:

>The following snippet is from an article by Jeanne Rose that can be found at:

>http://www.aromaticplantproject.com/articles_archive/copper.html

>Enjoy,

>

>

>

>WHY USE COPPER IN A STILL?

>

>*Note: Copper stills are used as a vessel for making brandy, cognac, <snip>

>

>So why would someone distill in stainless steel? <snip>

>

>The distillate from the copper still does not develop this off-note.

Ummm..... maybe add copper wool to the mix???? Could the operator add

too much heads or queu to the lots?

[Guest guest]

> > So why would someone distill in stainless steel? One must distill

> in stainless steel because it will hold large quantities of plant

> material, because it is 'big' and strong and won't buckle — but the

> distillate will have an off-note called the 'still' note. This will

> disappear with time if the distillate is left to air out.

> Oftentimes, when someone describes the scent of a hydrosol as

> unpleasant or 'nasty', it is because a stainless steel was used in

> the distillation.

> >

> > The distillate from the copper still does not develop this off-

> note. The distillate will be sweet and pleasant immediately. Always

> use some copper in your still, even if it is only the gooseneck that

> is copper.

COPPER is one of the originl and still one of the best materials to use as a

still. It can be a

copper still or a copper coil. Copper wool and copper pennies placed in the

still will only

detract from the hydrosol.

One of the main reasons is that copper is antibacterial, copper ions collect

yeast cells

that are in all plant materials. Yeast cells are funky smelling and will also

'grow'. Copper

ions removes the yeast leaving a clean product.

There are many other reasons as well. The Aromatic Plant Project has many

articles

online that go into detail regarding this issue. Its newsletter, The Aromatic

News,

publishes information of value in distillation, four times a year. The internet

has piles of

info regarding the value of copper in the production of clean antibiotics and

the delivery

of clean water and the uses of copper in distillation.

It is all ancient/modern history.

Jeanne Rose

[Guest guest]

>

> COPPER is one of the originl and still one of the best materials to

> use as a still. It can be a

> copper still or a copper coil. Copper wool and copper pennies

> placed in the still will only

> detract from the hydrosol.

> One of the main reasons is that copper is antibacterial, copper

> ions collect yeast cells

> that are in all plant materials. Yeast cells are funky smelling and

> will also 'grow'. Copper

> ions removes the yeast leaving a clean product.

> There are many other reasons as well. The Aromatic Plant

> Project has many articles

> online that go into detail regarding this issue. Its newsletter,

> The Aromatic News,

> publishes information of value in distillation, four times a year.

> The internet has piles of

> info regarding the value of copper in the production of clean

> antibiotics and the delivery

> of clean water and the uses of copper in distillation.

> It is all ancient/modern history.

> Jeanne Rose

>

>

Thanks for this Jeanne. I love copper for it's affiliation with the

planet of love, Venus.

I did a photo shoot yesterday at the De Young museum in Golden Gate

Park, wow, it was all copper outside that building...and i couldn't

help think that the energy magnetic properties there are so yummy, I

felt great there.

xxoxoxo

L

has anybody infused their products with a copper essence..?

i have a friend in Taos, N M, who infuses her oils with crystal

essences.