Search found 964 matches

by The Chemist
Sat Oct 03, 2009 4:49 pm
Forum: Research and Theory
Topic: Refractometers and Methanol?
Replies: 15
Views: 7549

Re: Refractometers and Methanol?

Well, I thought it was alright for a dumbed down tv show...boobs and all... Theoretically, she's right: in a distillation, the first drops out will be the 'purest'. But, that's kinda like the physicist who 'conveniently' ignores friction. So, that 'theoretic' situation only applies if you have ONLY ...
by The Chemist
Fri Sep 04, 2009 7:43 am
Forum: Off-Topic Discussion
Topic: Jokes
Replies: 4219
Views: 586656

Re: Jokes

The blonde decided to try a solid deoderant.

No 'dumb blonde', her, she carefully read the directions and followed them: "Remove cap, push up bottom."

The trip to the emergency room was no fun, but her farts sure did smell good...
by The Chemist
Tue Sep 01, 2009 5:32 pm
Forum: Materials Safety
Topic: Report on leeching of plastics into ethanol
Replies: 50
Views: 18078

Re: Report on leeching of plastics into ethanol

You mean any useful tidbits I find in the present study in question? That's no problem. I can discuss public domain stuff.
by The Chemist
Tue Sep 01, 2009 5:28 pm
Forum: Fruits & Vegetables
Topic: Methanol and Pectin.
Replies: 2
Views: 2963

Re: Methanol and Pectin.

This is a tough one to get a handle on. I've done a bit of preliminary work, but then my 'long-distance-anonymous collaborator' disappeared, so I had no way to go any further. As the prelim results were unexepected, I'd rather not go into them without further work. The trouble with pectins and the p...
by The Chemist
Mon Aug 31, 2009 11:25 am
Forum: Materials Safety
Topic: Report on leeching of plastics into ethanol
Replies: 50
Views: 18078

Re: Report on leeching of plastics into ethanol

Interesting. With just a quick look-through, I tend to agree with schnell. I do note that on page 157 they account for the 'column crap' (yes...that's a scientific term... :D ). As to any usefulness, I'll have to have a more thorough read. But, I'll have to do that for work, anyway, now that it's co...
by The Chemist
Mon Aug 31, 2009 10:58 am
Forum: Off-Topic Discussion
Topic: Distiller/chemist/engineering feedback needed
Replies: 15
Views: 1802

Re: Distiller/chemist/engineering feedback needed

Question 1: Yes.
When the corrosion totally covers the elemental copper, no more crap will stick.


Question 2: No, Yes.

No "magnetic" attraction, copper doesn't 'suck'...it must physically contact the copper.
by The Chemist
Sun Jul 05, 2009 3:25 pm
Forum: Research and Theory
Topic: Solar brewery
Replies: 10
Views: 2522

Re: Solar brewery

Cor, blimey...I don't want to run afoul of the politicking rule...and I'm all for renewable energy (as a chemist I actually think there should be a prohibitive tax on petroleum), but if I hear much more "green" I think I'll shit a chloroplast... Blech. Enough already. Get on with it or STFU.
by The Chemist
Sun Jul 05, 2009 9:09 am
Forum: Off-Topic Discussion
Topic: That Old Mountain Dew
Replies: 1
Views: 611

That Old Mountain Dew

Hey guys, sorry I've been away for a while, we've been moving the business to more spacious quarters for increased production. Anyhoo, here's a video of a song that has been referenced here before. I've been posting some of my grand-uncles' music to YouTube, and thought y'all might enjoy this one. I...
by The Chemist
Fri May 22, 2009 9:39 pm
Forum: Novice Forum Graveyard
Topic: molasses assistance
Replies: 15
Views: 2465

Re: molasses assistance

Yeast, like all living things, need some 'shit' to thrive. I don't know what you meant by "plain" water, but the little bugs will be happiest in natural water, i.e. no chlorine, no flourine, but all the minerals that come out of the Earth. Don't use "purified" water. Throw a tiny...
by The Chemist
Wed May 13, 2009 9:31 am
Forum: Novice Forum Graveyard
Topic: How long wil low wines keep?
Replies: 16
Views: 1954

Re: How long wil low wines keep?

Anything above about 15% ABV is pretty sterile. I'd still keep it well covered, though.
by The Chemist
Fri May 08, 2009 6:51 am
Forum: Flavoring and Aging
Topic: Great Apple brandy: Toasted or charred barrel?
Replies: 104
Views: 22404

Re: Great Apple brandy: Toasted or charred barrel?

Well...it starts out white... :D
by The Chemist
Thu May 07, 2009 10:07 am
Forum: Novice Forum Graveyard
Topic: Noob seeking idiot-proof process
Replies: 10
Views: 2099

Re: Noob seeking idiot-proof process

I agree with the feralpig...idiots should take up crocheting...

But...you don't have to STAY idiotic!! :D

Just keep learning, take it as slowly as necessary, and ALWAYS keep safety in mind.
by The Chemist
Thu May 07, 2009 6:01 am
Forum: Flavoring and Aging
Topic: Great Apple brandy: Toasted or charred barrel?
Replies: 104
Views: 22404

Re: Great Apple brandy: Toasted or charred barrel?

Thank you "The Chemist", I continued searching Reazin and found another 7 page download in the American Journal of Enology and Viticulture. Chemical Mechanisms of Whiskey Maturation . Well worth the $10 dollar fee. That's one I don't have!! That journal is hard to come by...and I'm 'cheep...
by The Chemist
Sun May 03, 2009 8:04 am
Forum: Off-Topic Discussion
Topic: Prayers wanted
Replies: 219
Views: 21578

Re: Prayers wanted

Excellent news, Husker. I shall say the Te Deum this evening.
by The Chemist
Fri May 01, 2009 6:32 am
Forum: Flavoring and Aging
Topic: Great Apple brandy: Toasted or charred barrel?
Replies: 104
Views: 22404

Re: Great Apple brandy: Toasted or charred barrel?

Then my question is; When if ever does the bottled spirit become a stable product that can be saved for future consumption? Well, that's kinda like asking if you go half the distance to a goal, then half the distance again, then half the distance again, etc., etc.,...will you ever get there? I expe...
by The Chemist
Thu Apr 30, 2009 11:51 am
Forum: Flavoring and Aging
Topic: Great Apple brandy: Toasted or charred barrel?
Replies: 104
Views: 22404

Re: Great Apple brandy: Toasted or charred barrel?

There was one paper using radioactive tracer ethanol to determine "where it went", but I don't have that one at my fingertips. Found it. "Determination of the Congeners Produced from Ethanol During Whisky Maturation", Reazin et. al., Journal of the AOAC, v. 59, no. 4, pp. 770-77...
by The Chemist
Thu Apr 30, 2009 10:56 am
Forum: Flavoring and Aging
Topic: Great Apple brandy: Toasted or charred barrel?
Replies: 104
Views: 22404

Re: Great Apple brandy: Toasted or charred barrel?

Slow & Steady wrote: A man could go bust trying to read all the research as to what goes on during "aging" of whisky, brandy and scotch.

:D That's what university libraries and copy machines are for...
by The Chemist
Thu Apr 30, 2009 9:04 am
Forum: Flavoring and Aging
Topic: Great Apple brandy: Toasted or charred barrel?
Replies: 104
Views: 22404

Re: Great Apple brandy: Toasted or charred barrel?

Another thread may be interesting. I've worked on aging for the last 15 years, some I can talk about, some I can't...but it sho' is interesting... There was one paper using radioactive tracer ethanol to determine "where it went", but I don't have that one at my fingertips. And, if I seem u...
by The Chemist
Thu Apr 30, 2009 8:08 am
Forum: Flavoring and Aging
Topic: Great Apple brandy: Toasted or charred barrel?
Replies: 104
Views: 22404

Re: Great Apple brandy: Toasted or charred barrel?

Yes, rad, the first reference was to legal barrel-aging standards. Then I mentioned that the chemistry responsible for aging didn't give a whit about "the law". Somehow, this got turned into ME having a low respect for the law... If you find that site, please be sure to post it. It's often...
by The Chemist
Thu Apr 30, 2009 7:25 am
Forum: Off-Topic Discussion
Topic: Prayers wanted
Replies: 219
Views: 21578

Re: Prayers wanted

Sounds as well as can be expected. You'll remain in my prayers.
by The Chemist
Thu Apr 30, 2009 7:14 am
Forum: Flavoring and Aging
Topic: Great Apple brandy: Toasted or charred barrel?
Replies: 104
Views: 22404

Re: Great Apple brandy: Toasted or charred barrel?

That's interesting... can you refer me to some reading to clarify my misconception concerning the increases of Ethyl Acetate (EA) in the bottle. I have been lead to believe that EA comes across at (77.1 degrees C) just before Ethanol (78 degrees C) and that it can increase in the column during the ...
by The Chemist
Wed Apr 29, 2009 6:37 pm
Forum: Flavoring and Aging
Topic: Great Apple brandy: Toasted or charred barrel?
Replies: 104
Views: 22404

Re: Great Apple brandy: Toasted or charred barrel?

Ethyl acetate is one of the most important compounds (especially in regard to aroma) in Bourbon and most other spirits, and increases during aging. I routinely test for it and can assure you that it increases "in the bottle"... Does that apply to neutral in the 95+ range also? Not so much...
by The Chemist
Wed Apr 29, 2009 11:05 am
Forum: Flavoring and Aging
Topic: Great Apple brandy: Toasted or charred barrel?
Replies: 104
Views: 22404

Re: Great Apple brandy: Toasted or charred barrel?

While you are correct, S&S, as to the legal hoops regarding "age", chemistry is no respecter of the law... Ethyl acetate is one of the most important compounds (especially in regard to aroma) in Bourbon and most other spirits, and increases during aging. I routinely test for it and can...
by The Chemist
Wed Apr 29, 2009 6:13 am
Forum: Flavoring and Aging
Topic: Great Apple brandy: Toasted or charred barrel?
Replies: 104
Views: 22404

Re: Great Apple brandy: Toasted or charred barrel?

HookLine wrote:Not clear in my mind. Does 3) type ageing still occur if fresh white spirit is stored in an inert airtight container?
Some reaction in type 3 will proceed in an inert, airtight container, but some require oxygen. If the oxygen is there, they will 'go', if not, they won't.
by The Chemist
Tue Apr 28, 2009 9:32 am
Forum: Flavoring and Aging
Topic: Great Apple brandy: Toasted or charred barrel?
Replies: 104
Views: 22404

Re: Great Apple brandy: Toasted or charred barrel?

I tried one of the ultrasonics years ago...nada...
by The Chemist
Tue Apr 28, 2009 7:03 am
Forum: Flavoring and Aging
Topic: Great Apple brandy: Toasted or charred barrel?
Replies: 104
Views: 22404

Re: Great Apple brandy: Toasted or charred barrel?

"Age" is a small word with a pile of meanings... Speculation about barometric pressure and grain orientation are interesting, but in the end, I think, specious. The range of variation in barometric pressure isn't enough to drive chemical reaction, and, in heartwood at least (which is all a...
by The Chemist
Tue Apr 28, 2009 6:47 am
Forum: Off-Topic Discussion
Topic: Prayers wanted
Replies: 219
Views: 21578

Re: Prayers wanted

Special prayers ascending tonight for Barb, the medical team, and your whole family...even crazy little sister... :lol:
by The Chemist
Fri Apr 24, 2009 6:06 am
Forum: Novice Forum Graveyard
Topic: Ferment stinks like rotten eggs
Replies: 14
Views: 5830

Re: Ferment stinks like rotten eggs

kenfyoozed wrote: Is there any way to actually test if there are "bugs"?
:D

Yeast are bugs...or is that 'yeast am bugs'? 'Yeast is bugs'?
by The Chemist
Thu Apr 23, 2009 6:40 am
Forum: Novice Forum Graveyard
Topic: Ferment stinks like rotten eggs
Replies: 14
Views: 5830

Re: Ferment stinks like rotten eggs

Epsom salt = magnesium sulfate

21-0-0 = ammonium sulfate

Bugs + tons o' sulfate = rotton egg smell

As advised though, it's not a deal-buster. Any that doesn't 'blow off' will likely be 'dealt with' during distillation.
by The Chemist
Mon Apr 20, 2009 9:17 am
Forum: Flavoring and Aging
Topic: Charcoal filtering
Replies: 10
Views: 2837

Re: Charcoal filtering

Do you know a good source for sugar maple wood? I was wanting to purchase some to char and filter my rum through. Any online suppliers in the US? Thanks! Sugar maple sometimes goes by the names "hard maple" and "rock maple". If you don't have a hardwood supplier (for woodworkers...