sulphuric acid

[Uncle Jesse]

by the way, to post on topic...I've been meaning to ask what's the difference between muriatic (hydrochloric) acid and sulfuric acid? what are the implications for distillers? I have always tended to use citric acid because I was once told it doesn't have the same risks as other types of acids for off-flavors. that could be folklore of course.

[punkin]

haven't had a haircut since 1992 but I'm about to. just sick and tired of having long hair. finally more tired of long hair than I was of haircuts when I stopped cutting it.

plus, working in the central valley heat with a boiler and still going, long hair just adds to the oppressive heat factor. it's become a hassle.

And your washes?

[Uncle Jesse]

haven't had a haircut since 1992 but I'm about to. just sick and tired of having long hair. finally more tired of long hair than I was of haircuts when I stopped cutting it.

plus, working in the central valley heat with a boiler and still going, long hair just adds to the oppressive heat factor. it's become a hassle.

And your washes?

I've never cleared a wash other than letting it settle, or if I get creative, racking it and letting it settle a couple of times to clear it.

When I experiment with molasses I've done some of the pH lowering combined with heat and it's worked very well to settle out detritus. I just wonder if it's more trouble than it's worth to avoid scaling in the column.

[manu de hanoi]

by the way, to post on topic...I've been meaning to ask what's the difference between muriatic (hydrochloric) acid and sulfuric acid? what are the implications for distillers? I have always tended to use citric acid because I was once told it doesn't have the same risks as other types of acids for off-flavors. that could be folklore of course.

I use sulphuric acid to lower my wash ph, it's the cheapest source of H+, doesnt affect the flavor and is very dangerous to handle. never tried the chlorhydric acid but I thouht chlorine inhibited growth

[The Chemist]

by the way, to post on topic...I've been meaning to ask what's the difference between muriatic (hydrochloric) acid and sulfuric acid? what are the implications for distillers? I have always tended to use citric acid because I was once told it doesn't have the same risks as other types of acids for off-flavors. that could be folklore of course.

Both sulfuric acid and hydrochloric acid are "strong" acids, i.e. they completely dissociate in water. Citric acid is "weak" acid, and doesn't. So, per molecule, you get "more bang for the buck" with the strong acids when adjusting pH. All can cause problems is used improperly, but I would be more suspect of sulfuric...sulferous stuff can be really, really smelly...

So basically, I'd stick to what you've found works. What works for a rum distiller running 100KL through a continuous still every day may not work for everybody.

[timmyjane]

Can someone combine these first two post for me. Im not fully understanding the clarification process. The aluminum sulfate process looks like it would be useful. Please correct me if Im wrong but as I understand it clarified molasses will make for a cleaner still and a better tasting rum. Thanks.