So, I've been reading about ultrasonic/microwave usage to speed up the natural processes of flavouring/ageing etc. From an extreme layman's understanding, isn't that just introducing energy into a system? With that in mind, I had some stuff in my workshop to play with.
Some background. I work at a large crossdock facility with almost a hundred forklifts running 24/7, honking horns the whole time. The horns are one of our single most common failures, which takes an expensive piece of equipment out of service. I developed a simple temporary fix that utilizes a piezo electric buzzer, two 9V batteries, a capacitor, a magnetic mount and a switch that gives the operator a 100 dB horn to use. I call it the "High Output Noise Cannon", or the HONC. The enclosure is ABS pipe and end caps. Of course you can see I'm a builder of stills, as I had to paint part of it copper.
So with a couple of buzzers on hand and an old laptop power supply...
An equal weight of hot peppers into the test and control jar.
The generated racket is annoyingly loud and the dog just hates it. Our gentle little dog escaped the house and headed west. I had to pack the test jar in cooler inside a cooler.
Then wrap a sleeping bag around it.
And then wrap an air mattress around it.
And you can still hear it faintly. I don't know what the failure mode of these buzzers are, so it's going outside on a concrete pad and won't be left unattended. I'm starting with 40% spirits, as the thought of high octane ethanol kinda scares me, especially if there's a spark event. These things only draw 6 mA, so the heat input shouldn't be high. My theory is that the extreme high annoyance factor and 3 kHz/100 dB racket will scare the essential oils and flavonoids into solution.
Thoughts?
