Freeze/pot still combination

[Grayson_Stewart]

Brought over from old forum

Anonymous
(Unregistered)
11/25/03 07:16 AM

Freeze/pot still combination

Could I freeze distill applejack and then use my pot still just enough to get rid of the methyl alcohol? It sounds like that would produce a tastier beverage and allow me to get rid of all the rough stuff. Or, would that get rid of the fresh apple flavor?

Post Extras: Print Post
LeftLaneCruiser
(stranger)
11/25/03 01:00 PM

Re: Freeze/pot still combination new [re: Anonymous]

I don't know for sure, but i think it wont work. My experience is that when i empty the still after distilling it stinks like ..... (fill your expresion at the blanks).

So I think that even just boiling the stuff will alter the smell / taste / and the very delicate apple flavour. When you go distilling you might as well go all the way and make apple-schnapps.

LLC

Post Extras: Print Post
Fourway
(member)
11/25/03 05:24 PM

Re: Freeze/pot still combination new [re: LeftLaneCruiser]

yeah, alcohol reduction of nondistilled products (where you use the distillation process to remove some alcohol from what you intend to keep) is done using vacuum stills.
in the wine industry where the product is generally shipped at a consistant %12abv, over strength wine gets processed for alcohol removal either by placing the wine under vacuum and heating it slightly to the lowered alcohol boiling point and then just blowing the vapor off into the air if the winery doesn't want to (or legally cannot) distill the "waste" alcohol.

since freeze fortified applejack contains lots of tasty apple solids and sugars and other stuff that didn't freeze out... cooking all that up to the boiling point of meoh would undoubtedly give it a cooked flavor even if you used a clean nice stainless steel or glass vessel to do the cooking.

Vacuum boiling isn't hard to do if you have some lab equipment handy and the right kind of pump... and its even easier if you aren't going to be distilling the stuff that comes out, but the equipment might start getting pricey if you were looking to process more than about a liter at a time.



"Please don't drink and derive" -MADD Mathematicians Against Drunk Deriving

Post Extras: Print Post
Peter
(journeyman)
11/26/03 06:16 AM

Re: Freeze/pot still combination new [re: Fourway]

freezing is a lot of bother. i would just distill twice, or use an amazing still if you are worried about yeast in the wash etc. id only bother trying freezing if it was cold enough to do it outside

Post Extras: Print Post
Fourway
(member)
11/27/03 07:23 AM

Re: Freeze/pot still combination new [re: Peter]

the original poster was asking about removing methanol from freeze fortified cider, it seemed to me from his post that he understood or even had experience with distilling but was chooding freeze fortification for the very rich flavorful spirit that it produces from hard cider but was concerned about retaining all that meoh... if you've distilled cider you probably know that only a hint of apple character is retained.



"Please don't drink and derive" -MADD Mathematicians Against Drunk Deriving

Post Extras: Print Post
USMALE
(stranger)
06/20/04 04:10 PM

Re: Freeze/pot still combination new [re: Anonymous]

I tried this once with a sugar and corn wash......I still cain't get the smell out of the IceBox.....( I love calling it an IceBox)
I'll try bakeing soda...........