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You can use a molecular sieve like a 3 angstrom grade of SYLOBEAD, will absorb water but not ethanol and it is a bead so fast and easy to filter compared to a fine powdered sieve like SYLOSIV A3.

After airing off the surface ethanol on the beads you can regenerate in the oven.

Good day everyone. Hope all is well. Is it advisable to add some dunder to the low wines for the spirit run to get more flavors? My low wines sit at 50 ABV and was thinking if I can dilute the low wines with the dunder down to 35 ABV and do the spirit run, I might get some flavors from the dunder. ...

Funny how this subject never dies. Methanol in fruit juice is naturally present and the manufacture of juice from fruit as well as the digestion of fruit in our guts can release very small amounts from the breakdown of pectin - in the solid components of fruit. The average amount in fruit juice is ...

A beginner asked why you don't charge a boiler with above 40%. What would you tell him? Flash point of 50% ethanol by volume in water is 24 °C which could be within ambient temp in which case you want to be careful of ignition sources. But then again you would want to be careful with your distillat...

Yeasts can produce large amounts of volatile acids, no need for bacteria. Mostly acetic acid but also smaller amounts of longer chain fatty acids, more than enough to bring the pH below 4 if not buffered. Even 0.1 g/L of Acetic acid would be pH 3.79 and five to ten times that molarity wouldn't be u...

https://www.bostonapothecary.com/traditional-fermentations-of-molasses-and-cane-juice-in-the-french-antilles/ Traditional Fermentations of Molasses and Cane Juice in the French Antilles 1.2.2. The pH. “The pH of the molasses is about 6, that of the cane juice 5. The pH values found in the fermentat...

Yummyrum, Yet another typo... No such thing as carbomate... But we are on the right track with carbamate! Yes, ethyl carbamate is carcinogenic. It's found in all fermented things from urea and ethanol. Seems that heat is a major factor, ie, toasted bread has more than untoasted. Doesn't appear a lo...

Wouldn't the Russian vodka info stated have been via potato or grain which are glucose providing substrates so if conformational changes in ethanol is related to higher bitterness/heat then it is probably unrelated to the specific question around sugar head/bite? Glycerol tastes sweet and sweetness ...

Glass is a liquid. :wink: Well, not really; its more of an amorphous solid :wink: Hehe. Yeah, trying to be tongue in cheek. The cap/cork is the culprit and the environment will be the flavour contribution. Musky cabinets being the most common. Glass leaches sodium oxide which forms sodium and hydro...

Before doing the essence run, take a small portion of the salts, ethanol (preferably the rum you intend to use) and a few drops of H2SO4. Gently heat it (test tube in a water bath is good) and then smell the vapour. If you don't get anything above and beyond the base rum aroma, then you haven't bee...

Okay, now we're getting somewhere! I ordered some scientific/lab quality lime/hydroxide and a 950ml of 98% sulfuric acid yesterday. So I understand bringing an acidic solution up to basic to precipitate the lime salts, where hopefully I'll have esters/ester precursors concentrated in a powder form....

Using a base to cause fatty acids/esters to turn into a salt is called saponification.It's the same process to make soap. It also causes precipitates in finished spirit bottles that look like crystals. Note: I could be wrong on this as I am still kinda new to saponification. Someone with a real und...

can you comment on these? PROTOCOLS UPDATE: DO NOT use servomyces! It claims to lower diacetal so yes avoid low nitrogen (not adding "yeast" nutrients, or at least not nitro) Don't add valine or sources of valine, but you must have a nitrogen source, glutamine is yeast preference followed...

Your butter will be mostly diacetyl which comes from α-acetolactate via chemical breakdown. Diacetyl BP 88 °C and has ethanol 73.9 °C and water 78.5 °C azeotropes. Yeast cells can absorb and metabolise diacetyl to acetoin which provides energy to the cell. Acetoin also smells like butter but is far ...

Primary Secondary Tertiary Mix BP °C P BP °C S BP °C T BP °C P mass % S mass % T mass % Notes Acetaldehyde 21 21 100 No water azeotrope Ethyl formate Methanol 51 54.1 64.7 84 16 Methyl Acetate Methanol 53.8 57 64.7 81.3 18.7 Acetone Methanol 55.7 56.5 64.7 87.9 12.1 Methyl Acetate Water 56.1 57 100...

I added per 10 liter low wines 2.5l infected dunder. Then 80ml sulphuric acid brought the pH down to 2.5. The two low wines with the good abv showed a massive rise of flavors. The "old backset bucket" -low wines smell now incredible fruity, the same like before, but much stronger, too str...

Sorry, 50percent, I missed your post... A friend of mine told about the importance of mixing in the right order. He works at a jenever distillery, and they mix about 500 liters of water, neutral alcohol and esprit (the actual herb distillate). There is definitely something happening when alcohol an...

Pikey , I'm guessing johnnyv is talking Rum here and not sugar washes . Not sure where you get 14% from ? Plugging in 1.095 and ending at 1.000 gets me under 12.5% ABV and assuming it is Rum , it probably is a Sugar /Molasses wash and with Dunder it is likely to finish at around 1.020 which is unde...

You wrote -'So when I thought my mash was complete' - what was it that made you think it had completed? I ask because I read many people talking about how their rum finished in 3 or 5 days, this amazes me as my ferments go for weeks, not that I mind, I'm a very patient person, the long ferments hav...

All bran ferments dry in 72 hours for me with an aquarium heater set at 30 C(86 F).
Bakers yeast likes it relatively warm.

Six week in glass and there is a significant reduction in bitterness and much more guava coming through.
I think this will age well.

Stripping wash No. 2 & 3. Comparing. Adding dunder to low wines. Comparing. Although the washes didn't show any active infection, I decided to run them after 12 days, because I had a free day. Smell test low wines: ---Low wines 1 (uninfected): More musty and of course less fruity than the infec...

H²O² causes oxidation. O³ too. But O³-bubbling would cause also evaporation. And the effect of the accelerated evaporation would be greater than the effect of the O³. So again we have mainly physical aging unfortunately, not chemical. Because of that I don't think ozonating works for us. Favorable ...

Made a mash of pineapple, mango and banana to ferment dry while I was on holiday for three weeks, cheap overripe fruits. Impossible to know the starting SG due to the initial thickness but at a guess would say it fermented to about 10%. Used SN9 yeast as the brew shop was out of EC1118 and said was ...

Ok well I have tried medium toast french oak and toasted guava wood both microwaved and I honestly think they significantly subtract from the guava flavor. Maybe if it was a true guava brandy there would be enough flavor to be complemented by wood aging but with the added sugar ferment I think it is...

Perhaps. But it's still bubbling a bit. I don't know if it will be smoother after the treatment. I want to wait with testing until it stops. Probably I test it tomorrow evening. And even if I see a great difference, I don't think the in comparision to my experiment minimal amount of lactobacillus p...

Better to freeze it if you want to store it long term. Does anyone have any safety concerns with the storage of backset in 1 gallon plastic water jugs in the freezer (grocery store bought)? I would think that the low ABV% and the freezing would help offset most, if not all, of potential reaction of...

This could work but peroxides are not very reactive in dilute non catalysed systems it will eventually react but might take a while.
Add a transition metal catalyst and the reaction rate increases exponentially, from weeks to minutes but most catalysts you wouldn't want in your drink at all.

[tr][th]Acid (mol/L)[/th] [td]1[/td] [td]10−1[/td] [td]10−2[/td] [td]10−3[/td] [td]10−4[/td] [td]10−5[/td] [td]10−6[/td] [td]10−7[/td] [td]10−10[/td][/tr] [tr][th]Initial pH[/th] [td]0.00[/td] [td]1.00[/td] [td]2.00[/td] [td]3.00[/td] [td]4.00[/td] [td]5.00[/td] [td]6.00[/td] [td]6.79[/td] [td]7.00...

It went well.
Microwaved with medium toast french oak at 64% ABV got a nice color and flavor. Diluted and added the rum essence and it turned out very drinkable.

Need to use a bit smaller charges than normal in my boiler to prevent puking as the molasses wash makes a fairly stable foam.