Ok this is a bit over the top but I wonder what the yield is in convertible starches from say a cooked batch of 1 lb of spaghetti assuming 1 gal of water?
heh
Imagine if you knew the owner of an Italian Restaurant that does a big business, heck they just pour this down the sink, no?
They would probably give it to you for nothing
Seems like such a waste
I guess stiller's DO think a bit different, I find myself constantly eyeballing anything made out of copper or stainless with ulterior motives and always on the lookout for anything in glassware with same....and I have not even distilled anything yet!
It would sort of be like doing a mash with an unmalted grain and a malt grain or amylase for the conversion, even if the starch content was lower on the pasta than the grain itself it could be brought up higher by boiling off some of the water.
Madon to think off all the wonderful potential booze that's going down the drain at Italian Restuarant's everyday.
I bet with a good bottle duked to the head chef every now and then you could get a 55 gallon barrel full of fermentable grain starch whenever you wanted to
I think that I actually have a book that has the ethanol yield per ton of pasta (Alcohol Can Be A Gas!! i think the book is called). I'll look when i get home. He was all about going to bakeries/pastry shops and taking all their scraps.
