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Know of any? I have read about them in the medical and plastic industry, but I found nothing for the food industry. I'm bad at putting the best form of a question to Google. There must be some additive they put in food to stop the reverse. I've seen hints of zinc and sulfuric acid mentioned in other fields.looking for someone who has stumbled further down the alleys of Rum then myself or a chemist.
Tōtō

Let me preface with I'm no Chemist, and I have no experience using stabilising agents.

Let's look at the ester equation (this flows both left and right)
alcohol + acid = ester + water
Your ester bonds can break if there is enough water for them to revert back to their original forms, so by simply removing (or keeping down) the total water in your solution, your esters will be more stable.

In the formation of esters (especially artificial formation like the Cousins process) you need a strong acid like sulfuric to act as a catalyst. Sulfuric acid is also thermobaric and it generates heat, heat helps the ester formation. Sulfuric acid is dehydrating and removes water from the solution, less water mean more esters.

High ester rum is barreled/bottled at a higher percentage to keep the esters bonds intact, they can and do still change depending on other acids and alcohols in solution, but they will generally stay in ester form.

Stop trying to re- invent the wheel..finish building your still and run it......learn to make good cuts, then move forward .

Saltbush Bill wrote: ↑Mon Jul 29, 2024 3:42 am Stop trying to re- invent the wheel..finish building your still and run it......learn to make good cuts, then move forward .

Bill, You're half right, I do need to finish my still. The other half your dead wrong. When I can't learn by doing I will continue to learn by reading.
I read a thread last week that motivated me to at least drag out to see what small parts are missing.
Last November my partner got sick, then she died in May. Kinda lost interest even though she kept pushing me towards it. When she died I guess that wasn't enough pain so I had a heart attack. Been waiting until my cardiologist appt the middle of this month. On top of that I found out I need a complete new knee and work on the other. When it rains it pours unless you're over 70 then it just dumps on you.
The worst part for me is she was the better half . She could go to a restaurant with me and if I really liked something she could go home a re-create the meal. Her tastes were sharp if you take me out of the picture. Me I can tell you what I like but that's about it. All those flavors on the wheel never touch my taste buds.
I hoping to try some of Shady's ss on Sept. 16th if I can get some orders from China delivered on time.
Tōtō

Toto.

Lo Siento. My heart goes out to you and your partner’s family. My partner’s dad (long passed) used to say “ Getting old sucks, but it beats the alternative”. There are days I’m sure we all question that sentiment.

Que te mejores

D

Im sorry to hear that life has been so tough for you in resent times Toto.

so where i'm from, the government has a food science laboratory, they are there for consulting on such matters. they are part of "alberta agriculture" part of their mandate is to help entrepreneurs use raw (alberta) agricultural materials to make food products...so, for example, they have knowledge on shelf life stabilizers, so a flavour stabilizer isn't a reach at all.

perhaps some part of your government has similar services.

I figure the perfume industry is where to find ester stabilizer.

I didn't mean for it to sound like whining.
Losing your woman is a hard thing. I wrote what I did because some people here think one is not serious about distilling unless your showing pictures. Sometimes shit gets in the way. I have been playing with my friend making Raicilla up in the Mts.I just don't write about it because some people here get their panties all bunched up when they see another culture's methods.
Tōtō

Esters will degrade over time but a couple of simple things that help are bottling at a higher ABV (closer to 50% than 40% as more water = more ester breakdown) and adding a tiny amount of lactic acid (to maintain a slightly acidic environment). Tiny is the key word - starting at 0.1 grams per litre of rum and capping out around 0.3-0.5g. Be very careful as you don’t want to alter the flavour profile of your rum by adding too much.

Edit: Double posted

Thank you for that tip. I plan to bottle all my products at 54% . A chemist I know from another field who admits he knows nothing of ethanol distillation suggest I look for studies using stearic acid to stabilize the esters.

When I have time I'll do that and look at the perfume industry. They pay a pretty penny to hold onto their scents.
Tōtō