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	All 53 posts		Subject: Who here distills their own [Ethanol]?		Please login to post		Down

		DrLucifer (Newbee) 03-10-04 08:19 No 494139				Who here distills their own [Ethanol]?
						Good evening ladies and gents... Following another successful Ethanol Distillation this afternoon, I am quite interested in seeing if many bees actually use their large rxn vessels + condensors to produce some fine alcohol? In case you are puzzled, When I say fine alcohol I mean 'drinking quality' Et2O, not 99% reagent Et2O.. I personally dont use my 5lt Rb flask anymore because I needed more capacity and converted an old pressure cooker with a 1400w element, and fitted with a reflux condensor which uses s/steel dish scrubbers as column packing!! In my country you can buy bourbon, vodka 'essence' so its as easy as diluting ethanol, and flavouring..For neutral spirits you need to filter through activated carbon to remove impurities. I used to filter everything, but now for dark spirits i dont bother! This thread started as a question but it has now evolved into a crash course in distilling, lol! If you dont already distill your own Et2O then give it a go guys, its good fun and it also deprives the government of alcohol excise Tastes good too!! I'm a diamond that is tired, of all the faces i've aquired.
		roger2003 (Hive Bee) 03-10-04 08:26 No 494141				homemade EtOH
						Read this: http://www.homedistiller.org/ roger2003
		Vaaguh (Hive Bee) 03-10-04 10:00 No 494157				Et2O
						Et2O would be di-ethyl-ether and is not an alcohol. Hippler
		ApprenticeCook (Hive Bee) 03-10-04 10:23 No 494159				wrong thing
						Vaaguh is right, that’s ether, commonly used as a solvent in dreams, good luck distilling homemade ether, you have a chance of ending up with is a face full of glass. Swim has thought about trying this, procedure and chemistry is easy on paper, but safely in practise, there’s the challenge in clandestine labs.
		roger2003 (Hive Bee) 03-10-04 10:29 No 494161				EtOH and Et2O
						I know the difference, but you need EtOH for producing Et2O and it`s possible using the same apparatus. roger2003
		DrLucifer (Newbee) 03-10-04 13:57 No 494194				Hahaha my bad guys!
						Sorry for the confusion guys, I was implying EtOH but wrote Et2O instead!! ehehe caused quite a stir though didnt it!! My bad, its one of those days...you know that day after 4 days of tweaking..?! I'm a diamond that is tired, of all the faces i've aquired.
		stratosphere (Hive Bee) 03-10-04 23:00 No 494268				i have manufactered homemade "wine"...
						i have manufactered homemade "wine" before, with the result being drinkable and intoxicating, but not particurly tastey. put about 1.7L H2O, 2 bananas sliced up,2cups sugar into a pan, boiled for about 10min, mashed bananass, boiled another 10 min, strained out solids, put liquid back in pan, held temp at 90F, added a packet of bakers yeast, aerated occasionally by whisking for about an hour until fermentation bubbles were clearly present, transfered to clean 2L bottle, covered with saran wrap and rubber band and allowed to sit in dark for about 3 days, decanted liquid from yeast sediment and it was ready for drinking. the distillation of this would be a trivial , but smallscale chemistry equipment is not well suited for handling such a large volume. the other problem is i don't really like alcohol as a drug to much.
		ApprenticeCook (Hive Bee) 03-11-04 05:06 No 494313				easy as
						Thats all you need, wack some sugar, yeast and water in a jar and let it do its job, the products are water and ethanol + what ever is left over after the yeast is done, distill off the EtOH and tada, easy done. Homemade wine? with banana??!?! WTF? No wonder it wasnt tasty! Swim would much prefer if somebee would help find a reciepe for ozzo (the greek alcohol) much nicer....
		DrLucifer (Newbee) 03-11-04 06:55 No 494321				ApprenticeCook you make it sound so ...
						ApprenticeCook you make it sound so simple..which is a good thing because it is true I combine 8kg Dextrose: 21lt water: 200g of yeast and let if ferment between 48-72hrs. With my current unit i will end up with around 9lt of 40%abv neutral spirit(EtOH). The Highest purity i have ever gotten out of the still is 91%abv but with a column extension and more packing i will be able to increase that a little! Homemade wide w/ banana = recipe for disaster, lol!! I have a croatian buddy who makes 'ruckia' and it is a very potent croatian spirit made from plums, pears and all sorts of fruit. (tis a family secret so i dont know exactly whats in it) Comes out of 100lt still at 70%abv and thats where it stays...guaranteed to cause trouble when drunk!! I have actually made 5lt of Ouzo last month that was very tasty and i concluded that it was a success. Unfortunately, I can claim no credit, because I bought a commercial Ouzo essence (tweaked mildly) and mixed it with 5l of 40%abv polished spirit. In Australia, the essence cost me $7.50 and the spirit cost me $20 or so...Makes drinking cheap I have a dutch buddy who got me into drinking Ouzo & Sasparella, so ever since i dont mind a drop of ouzo!! I'm a diamond that is tired, of all the faces i've aquired.
		gsus (Hive Bee) 03-11-04 07:13 No 494323				ouzo
						you need anise, its oil or anethole to make ouzo. you may find other uses for anethole but i dont recommend 4-MA. i am also in the clan of home brandy/firewater makers. only 1 gallon a year is legal here, not that anyone cares. sugar, yeast, and water is all you need but a little HCl (if for other uses than drinking) will improve the yield. just make sure to loosen the lid on the container after you shake it!
		stratosphere (Hive Bee) 03-11-04 21:19 No 494469				how would fermentation work with only sugar...
						how would fermentation work with only sugar and water? the micronutients and amino acids etc neccasary for yeast reproduction and enzyme production are not present. or is this a matter of enzymes functioning from "dead cells"? i think the bad flavor was more a function of using bakers yeast then of my choice of fruit, any howto book on home made wine or beer will say DON'T use bakers yeast, because they produce alot of diketones and fusile alcohols which wind up tasting sour. the bannana-sugar mix tasted pretty good pre-fermented, i also forgot to mention i had about 2tbs of black molasses in there which added a nice pre-ferment flavor. i suppose the flavor of the distillate from a fruit wine is dificult to guess from the wine alone, as certain esters, ketones, etc will come over and others will be left behind giving a different character to it.
		DrLucifer (Newbee) 03-11-04 23:32 No 494496				Fermentation doesnt work without yeast,
						Full Stop. Did someone say that it could? Yeah, Bakers yeast is not a good choice for home brewing. I buy my yeast in packets, and despite researching, I cannot find the name of the yeast anywhere. If you replicated your brew and used a better yeast, I think that it would make a good spirit, once distilled!! Give it a go mate, you'd be amazed what you can ferment to make good spirit! I'm a diamond that is tired, of all the faces i've aquired.
		ApprenticeCook (Hive Bee) 03-12-04 02:44 No 494534				They name it for a reason
						Bakers yeast is called bakers yeast for a reason, guess what it is...... If a person is brewing alcohol there is special yeast you buy from the places that sell the home beer brewing stuff, dont know about wine, wine is actually fermenting bio constituants of grape juice, no yeast involved right? Can someone PM me a ozzo reciepe (amounts, steps etc) swim remembers a dream of tasting some traditional greek ozzo from greece (brought in from greece, highly illegal in swims country) around 75-80%alc it was soooo tasty but my god did it ever have some kick, twas a very drunk dream!! gsus, so use anise oil? star anise e/o?
		gsus (Hive Bee) 03-12-04 08:08 No 494568				recipes
						the skin of the grape has the needed yeast on it for wine. same with apples for cider.   half the fun of this is in inventing your own recipes. oil of anise can be found at the grocery round here. any anise product should work, and fennel probably will too. might as well throw in some cloves and calamus too. isosafrole and dill oil if you've got some around. i believe the authentic product is a grape mash/multiple ingredient sort of thing. i'm sure you can google it.   check out the above homedistiller link.
		roger2003 (Hive Bee) 03-12-04 10:39 No 494590				Yeasts
						Brewer's Yeast Yeast plays an important role in the brewing process not only by converting fermentable sugars in the wort to ethanol and carbon dioxide but also by producing a variety of volatile and nonvolatile constituents, mostly in trace amounts, that contribute to the whole flavor of the beer. Two species of the genus Saccharomyces are often considered important for brewing depending on the type of the brewing process. Most beers are produced by the bottom fermentation process in which strains of the yeast S. uvarum are used. These yeasts have a tendency to remain suspended for a limited time in the fermentation medium while the fermentation is active, after which they settle to the bottom of the fermentation vessel. This strain is predominantly used in Germany and North America for the production of lager beer. The other type of beer, referred to as ale, is produced by a top fermenting yeast such as Saccharomyces cerevisiae. The strains tend to rise to the top of the fermenting medium and are generally skimmed off the surface of the fermenting liquid after the fermentation is completed. Ales are popular in England and Ireland. Malt extract or beer wort is one of the oldest classical media for growing yeast cultures. It contains nitrogen, mineral salts, and vitamins in amounts adequate for maintaining yeast growth, and fermentable carbohydrates to supply carbon and energy for biosynthesis. There is also an absolute requirement for molecular oxygen. The yeast can, however, exhibit some growth under completely anaerobic conditions. Wine Yeasts Fermentations of fruits and fruit juices occur naturally and spontaneously without human intervention. Ripe berries can undergo spontaneous fermentation in the field if they are overripe or damaged. These fermentations are initiated by yeasts found on the grape skin. Yeasts survive from year to year in the intestines of bees and wasps and they are readily transferred during the crushing season by fruit flies (Drosophila melanogaster) during the transport of grapes to the winery and within the winery. Once the crushing season is underway, the major source of yeasts is likely to be found on winery equipment such as crushers, destemmers, and tanks. The terms brewer's yeast and baker's yeast are restricted to certain specific strains of Saccharomyces cerevisiae. These yeasts are almost always produced from selected pure strains of this species. In contrast, wine yeasts are strains of various species participating in must fermentation. In a broad sense, any yeast species occurring on grapes and participating in must fermentation, no matter how transient, may be called a natural yeast. In a narrow sense, strains grown on pure culture in winery fermentations are wine yeasts. Such strains generally belong to the species Saccharomyces cerevisiae. A large number of yeast cells found on grapes belong to the genera Kloeckera, Hanseniaspora, and to a lesser extent to the genera Metschnikowia and Candida. There is a considerable increase in cell counts as the grapes are transported and the must is prepared in the winery. The fermentation is initiated by weakly fermenting yeast, mainly Kloeckera apiculata. The early fermenters are replaced by more alcohol-tolerant yeasts, and during the main part of the fermentation and toward the end the true wine yeasts S. cerevisiae dominate. Distiller's Yeasts Distiller's yeasts include strains of S. cerevisiae, except for natural fermentation, in which any number of species may be involved. Yeasts suitable for grain fermentations can be baker's compressed yeast, distiller's active dry yeast, or strains grown in the distillery from selected pure-culture slants. The fermentation of the various raw materials is best understood by categorizing them into the fermentation of cereal mashes, which contain all the constituents of cereal (whisky and sake), and the fermentation of juices and liquid extracts, which contain all carbohydrates in the form of fermentable sugars (fruit juices, molasses, and fully hydrolyzed starches). Cereal mashes are characterized by the concurrent enzymatic formation of sugars, and their fermentation, at least in the latter stages of the process. roger2003
		Fastandbulbous (Stranger) 03-12-04 23:48 No 494728				Best yeast for brewing?
						I thought Saccharomyces carlsbergenesis was one of the best for high alcohol content when brewing, as it can tolerate a higher concentration of alcohol before giving up the ghost (I can think of worse ways to go!), but I don't know how easily available it is.
		stratosphere (Hive Bee) 03-12-04 23:52 No 494729				Fermentation doesnt work without yeast, Full...
						Fermentation doesnt work without yeast,   Full Stop. Did someone say that it could? i think you might have misunderstood me, a mixture of pure water ,sugar, and yeast cells would lack many nutrients that i would think would be neccasary for the yeast to live, such as phosphate and amino acids, but if the enzymes already present in yeast culture were suffucient to complete fermentation you wouldn't need the yeast to grow, or perhaps the yeast culture itself contains enough micronutrients.   interesting breakdown of yeast varities roger, we should also give a shout out to our little L-PAC producing buddy, candida, who also shows up in the wine yeast list. i believe the malting process in beer brewing, relies on enzymes present in the grains to break the starches into sugars, are you saying distillers yeast breaks down the starches itself or is this caused by the enzymes present in the seeds?
		gsus (Hive Bee) 03-13-04 00:06 No 494734				malt
						brewers malt (barley and/or wheat and rye sprouts ground up and dried) are also added, this just wasn't mentioned.   you can try the sugar, water, bread yeast yourself. after 3 days with occasional shaking it will yield (if i remember right, its been 20 years since i did something this crude) a product very similar in taste and strength to unflavored "wine coolers" that are or were sold in 2L bottles and popular with teen girls in the usa.
		ApprenticeCook (Hive Bee) 03-13-04 01:20 No 494747				yeast tolerance
						Yeast can only tolerate a ~20-30%alc solution, after that they die, more conc solutions are made by distilling out the ethanol.
		Fastandbulbous (Newbee) 03-13-04 05:19 No 494789				malting process
						The barley used for malting is first germinated for about 1-2 days before it's dried and ground up for addition to the fermentation tank. The short germination is to get the barley seed to produce enzymes to break down tha starch to sugars that are needed by the barley sprout for respiration until the seedling can photosynthesise its own carbohydrate. Of course, it never gets that far, as all the hydrolysed starch ends up as substrate for the yeast to turn into alcohol Makes brewing sound like a very cruel activity, when you look at it that way!
		roger2003 (Hive Bee) 03-13-04 06:50 No 494799				Candida utilis (Torula) Yeast
						Candida utilis (Torula) Yeast Torula is a common commercial trade name for dried nutritional and feed yeasts. The major substrate for its production in the United States are sulfite waste liquors of the paper pulp process, and in Europe and former Eastern Bloc countries they are wood hydrolysates or sulfite waste. Candida utilis is grown on wood sugars because it assimilates both pentoses and hexoses, and its growth requires the addition of nitrogen sources, phosphate, and potassium to the medium. In contrast to S. cerevisiae, the Candida yeast does not require the addition of biotin. C. utilisis produced by continuous homogeneous fermentation, which can be run for months. The yield of yeast is generally 50 % based on fermentable pentoses plus hexoses. The yeast is recovered by centrifugation. After minimal washing with water C. utilis can be sold as feed yeast, which contains a considerable amount of lignosulfonic acids. For use as human food, the yeast must be centrifuged at least twice with extensive washing. Dried yeast is obtained by drum or spray drying. roger2003
		jsorex (Hive Addict) 03-13-04 20:25 No 494877				yes it will work with just yeast sugar and...
						yes it will work with just yeast sugar and water. I've done it. It'll also work without yeast. there are many micobiological thingies that'll do it. Some fruit go bad in nature and birds that eat them become drunk. 3
		embezzler (Hive Bee) 03-13-04 20:43 No 494880				apprentice cook
						are you sure about the ability of yeast to survive alcohol conc. of 20-30% ? i thought it would be about fifteen tops before distillation disregard that post
		silenziox (Hive Bee) 03-13-04 20:45 No 494881				I've done mash several hundred litres..
						I've done mash several hundred litres.. My recipe is approx following: 50L of tap-water, 7kg's of sugar, 25g of bakers yeast. Let sit for 20 days, decant the yeast, add 1kg of sugar, let sit 3 days, decant yeast (if any).. It should be clear as whitewine without any yeast taste.. Perfect to distillation for great moonshine. jsorex: Grapes are such fruits. They're usually mashed by bare feet and the juice is collected and placed into the huge barrels to ferment and after that, bottled.. det gjør ikke noe, dekk ting!
		ApprenticeCook (Hive Bee) 03-13-04 22:13 No 494892				embezzler
						Depends on the strain of yeast, as someone mentioned you can buy "special" yeast which can tolerate around 20ish but yes your right the normal yeast get to ~10%.
		embezzler (Hive Bee) 03-13-04 22:20 No 494895				thanks for the clarification
						i have tried(drinking) the irish equivilant of moonshine a few times and its not a pretty experience. they use potatoes and sugar and yeast then distill to obout 95% the effect is devestating for days. look for "poteen" in google disregard that post
		karl (Hive Bee) 03-13-04 22:47 No 494901				"i have tried(drinking) the irish ...
						"i have tried(drinking) the irish equivilant of moonshine a few times...." If you've seen their stills and where they hide them from the Gardai its not suprising really. Carefully redistil before consumption.
		embezzler (Hive Bee) 03-13-04 22:51 No 494902				the gardai
						tolerate the stills since they do not sell to young people and the usual standard has improved above the level of poison i will see if i can get an exact recipie for the hive the stuff gets you very drunk , very drunk. is maith liom mo phoitin
		hypo (Hive Addict) 03-13-04 23:01 No 494906				my personal formula (Rated as: dangerous)
						1000 parts denat. ethanol 50 parts toluene 10 parts DCM 1 part H2SO4 a bit of chili mix, shake, let it age for a week. done. burns like hell, but makes you _really_ drunk! filter(lambda W : W not in 'ILLITERATE','BULLSHIT')
		Fastandbulbous (Newbee) 03-13-04 23:37 No 494911				the joys of poteen
						One of my friends, who is from Lisburn in Northern Ireland, gave me some poteen to try, and after trying it, I could hardly stand up, nevermind use a PC to look for poteen on google. Don't know what percentage alchohol it was, but two mouthfuls stripped the lining from my mouth (must have been at least 70%. Thats the strength of the first alcohol solution used to dehydrate biological specimens mounted on a microscope slide - draw your own conclusions!). A more relevant note; these days, potatoes are not the main ingredient used in N. Ireland, sucrose is, and thats what the customs & excise monitor when trying to find illegal stills. Potatoes only seem to be used to add some flavour(!) to the distilled product (not that you'll have any taste buds left after the first mouthful).
		embezzler (Hive Bee) 03-13-04 23:42 No 494913				its good stuff alright !!
						as for monitoring sucrose, i dont see how, in my local grocery store i can buy it by the kilo for fuck all, how is that suspicious? even in multi kilo quantities? the alcohol content is usually much higher than that though into the 90s at least. that is one of the 2 reasons it is illegal, the other is that its not taxible it has a funny trait that if you drink water the next day the drunken feeling comes back disregard that post
		ApprenticeCook (Hive Bee) 03-14-04 06:43 No 494973				lab drinks! WTF?
						Fuck hypo dont say you seriously make and drink that?
		jsorex (Hive Addict) 03-14-04 07:43 No 494984				What they use to denature ethanol varies but I
						What they use to denature ethanol varies but I guess if they use methylamine or something that just taste foul you could extract it A/B. But another common is IPA and distilling that out of ethanol is not easy, but might work, anybody tried? Actually working at a hospital I noticed that many people drink denaturated alcohol too.. 3
		ApprenticeCook (Hive Bee) 03-14-04 12:36 No 495021				desperation
						I noticed that many people drink denaturated alcohol too.. In the rehab unit? or just in the street?
		embezzler (Hive Bee) 03-14-04 12:42 No 495024				chromatography
						i heard of this one wino that poured his cenatured alcohol through bread before he drank it , he lived. disregard that post
		jsorex (Hive Addict) 03-14-04 14:33 No 495039				Fuck they had this denatured alc.
						Fuck they had this denatured alc. in bathrooms for cleaning purposes and it always disappeared. Then we reaized that people were drinking it. Of course the denaturizing agents are non-toxic, but that stuff tastes vile, nasty. 3
		roger2003 (Hive Bee) 03-14-04 14:53 No 495042				denaturated EtOH
						In Germany most EtoH is denaturated with Aceton or MEK. Prost !!!! roger2003
		wyndowlicker (tourbee) 03-14-04 15:31 No 495047				histological grade
						Hey now,  There is quite a range of denaturants used in ethanol.MEK and acetone most likely.If you can find it histological grade is H20 nad ethanol and thats it!So its easy to dry! The bus came by,and I got on.Thats when it all began. -GD
		Chromic (Synaptic Self-Mutilator) 03-17-04 17:44 No 495756				yep
						I use a large flask and a big ass column packed with SS scrubbers to make homebrew. I find two distillations are great... one to strip the alcohol so the distillate contains about 40% and the remainder is like 1% alcohol or so... then the second distillation with a higher reflux to get it to 95%. Use a distiller's yeast like turbo yeast w/25L water & 8kg sugar to get an 18% wine to work with. Remember to treat with activated charcoal to remove any nasty off flavors.
		n00dle (Newbee) 06-30-04 06:48 No 516506				Colums are crap
						I dont know why you guys show off the size of your columns like the size of your.... egos. :P Just kidding. But you dont need a fractionating/reflux/packed column at all, to get azeotropic ethanol (around 99.5%) or with an additional drying tube, 100% ethanol. SWIM's still is a stainless steel cooking pot with a kettle element whacked in the side. SWIM has a piece of stainless tubing on a wide plate of stainless steel that sits on top of the pot, and the top of the tube is sealed with a thermometer and there is a condensor attached to the side. With an appropriate thin-necked base, only a still-head and condensor need be attached. Approximately 15L of 18-20% ethanol/yeast/water slurry is placed into the still base, and approximately 1 liter of castor oil is placed into the batch. Castor oil is non polar, and has a specific gravity less than 1 (so it will float on water.) Castor oil is miscbile with ethanol, but not water. What we have here is seperation by 'differential miscibility'. When you heat your wash up, the ethanol wants to boil out of solution, and because it's miscible with the oil, it goes right on through and distills out as normal. However, the water that is azeotropically bound to the ethanol rises to the oil layer, it is not miscible and can't penetrate this layer, thus leaving pure 100% ethanol to migrate out of the solution. The only reason that any water should get out is if the oil layer is broken by the bubbling of the mixture, so if you use some sort of stirring. Use a drying tube to kill out any water inside the column that the ethanol might pick up, and you'll get pure anyhdrous ethanol coming out of the still. The oil can be reclaimed and used almost indefinately, and is too high a BP to be distilled out. Afaik castor oil is non-toxic and is used in some preperations for constipation in horses, check a feed-supply store for it. I love the look on people's faces when they show SWIM thier superduper expensive huge-packed-colum stills when SWIM gets total purity from a crappy potstil. :P
		Osmium (Stoni's sexual toy) 06-30-04 08:15 No 516520				And what about all the other evil ingredients...
						And what about all the other evil ingredients of your mash? The castor oil will not remove them. If you injected your distilled EtOH into a GC you'd be really surprised about the purity. BUSH/CHENEY 2004! After all, it ain't my country! www.american-buddha.com/addict.war.1.htm
		eXcidium (Hive Bee) 06-30-04 11:55 No 516539				To Osmium
						Heya And what about all the other evil ingredients of your mash? The castor oil will not remove them. If you injected your distilled EtOH into a GC you'd be really surprised about the purity. Isn't distillation supposed to purify a product? In portugal, alcohol is already 96,6%, only it has cetrimide added (N,N,N-trimethylhexadecan-1-aminium bromide) If i used this alcohol, and castor oil, while preventing water to get into the aparatus, wouldn't I get 99.5% pure EtOH ? "Ipsa scientia potestas est."
		Osmium (Stoni's sexual toy) 06-30-04 12:08 No 516541				> Isn't distillation supposed to purify a...
						> Isn't distillation supposed to purify a product? Yes, but only when done correctly. Especially when there is other shit present with similar boiling points. > In portugal, alcohol is already 96,6%, only it has cetrimide added >(N,N,N-trimethylhexadecan-1-aminium bromide) There might be other shit present either from incomplete separation by distillation or added intentionally since it isn't meant for consumption. > If i used this alcohol, and castor oil, while preventing water to get > into the aparatus, wouldn't I get 99.5% pure EtOH ? I'm not so sure about the 99.5% purity. BUSH/CHENEY 2004! After all, it ain't my country! www.american-buddha.com/addict.war.1.htm
		Organikum (Wonderful Personality) 06-30-04 14:39 No 516551				Oh no.
						This castor-oil trick for 100% alcohol is big nonsense. Somebody should read a little bit on how distillation works. Its so completely far out that I wont even start to explain whats wrong with this. Oh my god. A hint: The azeotrope of alcohol and water has a LOWER boiling point than alcohol alone. Before the alcohol will start distilling out of the oily layer sweet bubbles of EtOH/H2O azeotrope will "migrate" through this layer. Got it? You may or may not be able to extract pure alcohol with castor oil. This depends. Co-solvent effects and such... ORG Schnabufugl!
		eXcidium (Hive Bee) 06-30-04 15:39 No 516556				CaO
						Good Old CaO , where art thou I will stick with quilime, it's the only certain way go get it anhydrous "Ipsa scientia potestas est."
		CharlieBigpotato (goat) 06-30-04 15:43 No 516557				cute trick, but why castor oil?
						have also distilled etoh; never heard the castor oil stunt b-4; got to wonder why castor oil, instead of more benign vegetable oils? any comments on salting the water out?
		calcium (Hive Bee) 06-30-04 17:17 No 516565				salt
						I add salt to the distillate for the second distillation through a column. It is a technique I read about at http://homedistiller.org and it made sense so I tried it. It works in a sep funnel so why not in a still?
		GhEttoKheM (Hive Bee) 08-08-04 10:22 No 524231				Active Dry Yeast experiment
						I am quite sure that the water\ethanol azeotrope is 95% EtOH.. Just today I decided to try a fermentation project for the first time,so I was rather pleased to find this current discussion. A 32oz glass bottle was filled approx. 1\3 with sugar and then filled the rest with filtered water,leaving a few ounces of room for gases. A small hole was made in the plastic cap, into which a small tube was inserted which hangs over the side for CO2 release. Bottle was capped and steamed in a large pot of boiling water for about 10 minutes,attempting to kill any'wild'spores andsuch from the air. The cap was then briefly removed and a packet of 'activedryyeast' from grocery store added. Bottle was then recapped, agitated, and left to sit and do its thing. Any estimates as to how long I should let it sit for yeast to eat as much sugar as possile? Any suggestions would be greatly appreciated! I will probably use a most primitive distillation apparatus. I will make sure to keep you guys "posted" creepin.whileyasleepin
		secretsquirrel 08-09-04 00:52				lpac synth (Rated as: insignificant)
		n00dle (Hive Bee) 08-09-04 07:33 No 524386				http://www.nasatech.com/Briefs/July99/LAR14895....
						http://www.nasatech.com/Briefs/July99/LAR14895.html "Separating Ethanol From Water Via Differential Miscibility " I dont think this is unfeasible...
		calcium (Hive Bee) 08-09-04 11:23 No 524424				Castor Oil?
						Noodle, Did you consider that there might be a really big difference between industrial fuel production and alcoholic beverage production?  If as you say,"Colums are crap", then why haven't the world's distilleries scrapped their rectifying columns and started dumping in castor oil? Not smart enough, I guess. Have you even tried this castor oil separation, or just 'dont think this is unfeasible...'?
		fnord (Hive Bee) 08-09-04 19:09 No 524455				i used to
						i used a 6 gallon steel collection jug for a automatic milker and some really ghetto stuff that im not going to mention. i also do homebrew and whenever a bacth of beer would turn out bad id just throw it in the still and crank er' up your slogan here (pm me with ideas)
		Organikum (Wonderful Personality) 08-09-04 19:09 No 524456				tricky dicky
						I dont think this is unfeasible There is a big difference between an extraction followed by distillation and what you told dear n00dle. In special the basic principle is a completely other. Dont cheat, please. ORG so near, so far......

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Date: 11-10-24, Release: 1.6 (10-04-15), Links: static, unique