Congratulations on your page. I am trying to read it using http://babel.altavista.com/ but it still makes sense !
You say that the catalytic effect of copper reduces the amount of esters and organic acids produced ? I am very interested.Do you have any further information about this ?
Tony Ackland, New Zealand
Thank's for the compliment. Strictly speaking I wrote: According to relevant literature, copper should theoretically reduce the amount of esters/organic acids because of its catalytic impact. Basic rules of organic chemistry point to the same outcome. But we didn't notice any difference in taste/smell when distilling simultaneously with two equipments, one was completely made of glass, the other one of copper. The fermentation has a much greater effect on the result. Esters and especially organic acids arise from misfermentations of leafs/twigs or rotten parts of fruit. Work as clean as possible during the whole fermentation process and use cultivated yeast. Then you shouldn't have any problems with esters/organic acids.
Try this: Fill a copper-tube (length appr. 30-50cm) with copper wool. Put this tube between the distilling pot and the cooler (condenser). As I wrote, you SHOULD notice a difference.