Home Distiller

Some of it does. it's not a huge problem so long as it degrades 'gently' if that somehow makes sense. Noticed no off flavours starting to heat at low temp. i've noticed most scortching occurs when you heat too quickly from room temperature. I suspect it has to do with decreased convection. I usually...

I've often thought about going down the ceramics route for a few reasons, mostly that you can make insane shapes by hand then cast it into something quite strong. It'd probably be great for a boiler and column but ceramics would suck for a condensor unless the wall was very thin, they are so insulat...

taste. at the end of the day are you going to take a sip and go "nah, its only 39.2% abv / 81C fraction, ill pass" ? there's pretty much a direct correlation between head temperature and ABV, whereas using a parrot to measure ABV, unless you prechill your distillate to exactly what the alc...

I'm not entirely sure if i understand.. no heat? You'd have to have *some* heat to keep the vapor from re-condensing on the sides, unless your thinking only a centrifuge like the long pipe, and no vapor component.... After all, if you spin a liquid it isn't going to just vaporize on it's own, in-fa...

I imagine that you would not achieve the same flow rates as them, as their seperation is much much more pronounced due to relative densities and also immisicibility. You also raise a good point, i know that in some breweries clarification is actually done using continuous centrifugation, yeast is mu...

i have. dont rest your bag on the bottom, espectally with burners.

guitarmaster: thanks for the info, im sure the others will find it useful :) just pointing out that as airhill said, we're not talking about a spinning boiler, we're talking about heatless seperation of miscible solvents via centripetal force alone. :) airhill: yes, intermolecular bonds are much wea...

I know, all good :) That paper was a phys. chem, so they did the numbers which is applicable to any system. They did not actually test with different compositions, probably because it's not practical industrially. However if i get time, i will see if i can plug in some figures for ethanol:water and ...

Update: In true efficiency, I didn't even need to run the experiment as preliminary research has indicated that it has already been modeled and proved. Yoav Tsori, Ludwik Leibler, Phase-separation of miscible liquids in a centrifuge, Comptes Rendus Physique, Volume 8, Issues 7-8, September-October 2...

Oh, ok, well, I didn't see that, my bad. WFE is pretty neat and I actually set out to build one some time ago, however didn't really get around to it. I've always stumbled upon making proper seals (vapour proof, we are dealing with flammable vapours here). TFE itself would be quite easy to build and...

also i am extremely busy at the moment but if I get a chance soon I will go into my work lab and create an 'extremist' example, by mixing two fully miscible solvents with the largest difference in density I can find - probably carbon tetrachloride and some hydrocarbon. Equilibrium of density of misc...

Since ethanol/water (which is almost ALL of what is in the ferment mash), are fully miscible, they form a solution which I believe has no normal property of separation. Even with a simple distillation, we are not separating. We are simply causing the solution to increase in strength, due to the pow...

Ive distilled on the grain with great results. Not the whole grain bill, but a decent amount. The trick is to make sure your grain isnt touching your element otherwise you will get scortching and burnt flavours. Also if using an immersion element (as I do) you must heat up *very* slowly, and with go...

http://www.youtube.com/watch?v=-W8_GpMz9nI&feature=pyv&ad=6303752764&kw=separator%20oil" onclick="window.open(this.href);return false;" rel="nofollow for the movie of the device i was talking about. it would be interesting to see what happens if you put ethanol/water ...

ressurecting an old thread i know, but just had a late night thought on this. maybe one day I will try it out. I remember seeing a company produce a cheap centripetal oil-water seperator for the oil spills we had many moons ago. The technique was to pump water at high speed at an angle down a long t...

azshine - i see you have PM's disabled - any particular reason for this? I would like to contact you via PM or otherwise. If you find this appropriate feel free to contact me either through this thread, pm, or i'd be happy to supply my email address.

http://homedistiller.org/forum/viewtopic.php?f=39&t=15755&p=6839514#p6839359 just pointing out i've never not used a turbo and my results are always excellent, so let's try to keep an open mind. Turbos require more care distilling but I think we should stop flogging turbos as bad or the 'les...

Dave, Urn element heating controlls are thermostats, and are generally rubbish for temperature control. Also don't give up on turbo yeasts, they have their uses, you can read my mini-review on turbo yeasts, pro's and cons in another recent thread here. Your still type (based on your suggestions), wh...

Some yeasts are just naturally stinky when fermenting due to production of H2S. If doing neutral washes the H2S smell usually comes off during distillation. Nutrients will help, also lowering the OG of the wash can help too, as you're stressing the yeast less. H2S production is usually highest at th...

I miss interrupted your question, but a buffer is made of a acid and base to git down to 4.5 I believe you whould use acetic acid+sodium acetate. no brew stores are going to carry it, I believe it is avalabul on line. most likely a chemical supply. A buffer is not made of an acid and a base. Otherw...

What temperature did you ferment it at?
What was OG and FG?
Did you taste the wash prior to distilling?
Did you rack/clarify or distill on the yeast?

Cheers,
S.

I would supplement with sucrose and ferment with US-05. With not much sugar in there you want something that will munch through everything it can get its hands on.

Just an ammendment again, one requires not only skills, but also an electrical license to perform mains wiring. Please do *not* skimp out on this, it is just not worth electrocuting yourself or damaging your equipment.

Great post re-turbo yeasts, just done my first non turbo wash and keen to taste the results. The fermentation fridge with digital thermostat is something i have been looking for (im in Melbourne, Aust) but nobody i have talked to has anything like it. This would be especially useful for my beer fer...

Yes, of course, sorry I should have mentioned that too, BD is right - you can also use the enzymes in another malt to chew through your wheat.

Depends on your wheat. If the wheat is raw, you can malt it, as it has diastatic properties. Else, you'd need to malt it (either wet or dry malt) and then mash it to convert the starches to sugars. If it's been heat treated or if its milled wheat, it's probably too late to convert anything from it. ...

With many companies producing the same yeast, are they paying royalties or have other licensing agreement present? With such established genetics, surely someone has patented or secured IP on that particular strain...? I'm unsure about copyright/royalties/patents on brewing yeasts, but I am certainl...

no worries, glad to help

Cheers. :) Another addition: Turbo yeasts can be useful given particular geographic regions. In my case, we have fairly strict water allowances year-to-year. As such, either i literally stockpile water (fill up fermentor over a few days to weeks) for a standard yeast based batch, or, I can use a tur...

Agree with Dnderhead on this one, would like to add more info to the stack though. The difference between the 'yeast bomb' recepie and turbo yeasts, is in fact, not much. Both are recepies containing various nutrients to supplement healthy replication of yeast cells and metabolism of sugars. Where t...