Медные тарелки больше не кипячу в лимонной кислоте!. Мой новый подход к уходу за медью

Tired of polishing your copper with citric acid before every distillation? In this video, I debunk the biggest myth about copper distilling and explain why that "mirror-like" pink color is more of a friend than a foe of your distillate. Based on industrial regulations and process chemistry, I'll share my new protocol for maintaining a bubble-cap column. We'll explore why Scottish distillers value "old copper" and how excessive cleaning ruins the organoleptic properties of the distillate with a metallic flavor. In this video: Shine vs. Patina: What actually binds sulfur and why we need an oxide layer. Why citric acid isn't a panacea: How acid "steals" flavor and wears down your equipment. The secret of alkaline cleaning: How to easily remove proteins and oils without removing the patina. Poisonous Greens: How to recognize verdigris (verdigris) early and why it's the only reason for aggressive cleaning. Step-by-step guide: Daily cleaning after distillation and a "general" cleaning schedule every 10 cycles. Learn how to spend less time cleaning and still achieve higher-quality, more balanced, and refined drinks.