Hi, Riku, hi folks,

    For the benefit of people like me (still trying to learn to
operate my pot still) and others, who keep forgetting technical
terms (and PIN numbers, and wives' birthdates, and...)

    Could you maybe use the full version of a technical term, the
first time you use it in each message?

    I can't think of the meaning of 'EL' in your message, Riku. Even
though I  should know it.

    Thanks, everyone, and regards from

       The Baker


--- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@...>
wrote:
>
> Well, my impression and experience is that in homedistillers new
> ideas in relation to our hobby are systematically hunted down. If
you
> are a potdistillers it's a good place to be but there's VERY
little
> discussion of any of the latest inventions, say from the past four
of
> five years. People in that forum still think that Bokakob's EL
still
> is cutting edge technology (no offence for Alex, it is still a
great
> piece of innovation but the principle is outdated).
>
snip

> Cheers, Riku

Hi, folks,

Riku, can you just increase the height of the column to overcome the
efficiency drop, or is it more complex than that?

(Just the simple explanation is fine for me!)

Thanks,

Regards,

   The Baker


--- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@...>
wrote:
snip

> 3" column is a good compromise, the efficiency drops over 2"
column
> but it is not that big that you would have to do the column
> modifications you need for a 4" column.
>
> Cheers, Riku
>
> --- In Distillers@yahoogroups.com, joe giffen <joegiffen@> wrote:
> >
> > Hi Riku,
> > I use a 3in x60in.column.with 7+kw.propane burner. I was
> discouraged from using a 4in.column by Harry, who thought that
this
> size was no longer a hobby still. snip
> >
> > Regards
> > Joe
> >
> >
>

Good thinking Joe! I tried somewhat similar setup, only I had a
solenoid in place of the servo motor. That one tended to overheat but
your servo setup should not have that problem.

However, there's one thing to note. If you use this setup with heads
compression unit it causes pressure collapse at the lower parts of the
column. This in turn causes heads to come out from the product outlet.
This can be circumvened by having properly sized outlet. Actually the
sizing of the outlet is the thing I've been researching lately. For 2"
column and 1kW power 8mm seems to be quite a good size based on my
experiments so far.

Cheers, Riku

--- In Distillers@yahoogroups.com, "hermit720022002"
<hermit720022002@...> wrote:
>
> Hi Riku,
>
> have a look at the file I posted tonight (Build your motor own valve)
> It might be useful for you.
>
> Joe
>

I'll try to conduct a test later today and get some measurements
while I'm at it. As far as I understand it the power source
overheated due to increased resistance in the coil. This in turn was
caused by the coil overheating due to continuous use. If that cooling
fin doesn't help I'll have switch to 230V coil (if I can find one
that fits the valve).

Cheers, Riku

--- In Distillers@yahoogroups.com, "billy.turf" <billy.turf@...>
wrote:
>
> Actually the resistor will just give the supply a chance. Depending
> on the voltage that's over the coil. Ovbiusly it doesn't take
bucket
> loads of current to crank over a relay, so the resistor simply
limits
> the current. Riku didn't answer any of the basic questions required
> to determine the status of the circuit, the supply or anything
else,
> so it's just guessing.
>
> Attaching a cooler to the thing doesn't address the reasons for the
> heat, nor will it help the supply to survive the abuse. A coil to a
> DC power supply is virtualy a short circuit and supplies do not
last
> long when you short them out.
>
> Riku needs to measure at least the voltage and prefferably the
> current as well, or put in a resistor of a known value and measure
> the voltage drop over that so the current can easily be calculated.
>
> Billy
>
>

Hi, folks.

Riku, unfortunately we are not allowed to produce alcohol, even from
a little still.

We can use it for distilling essential oils, or purifying water and
stuff like that.

Regards,

The Baker

--- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@...>
wrote:
>
> Billy,
>
> This is IMO relevant to our hobby. The system I described can not
be
> used for industrial scale stills as the boiling in bigger tube
will
> not cause enough spilling to make it work. Rather it would be
quite
> nice for some of our Australian friends who are limited to 5 liter
> boilers by law.

snip
>
> Cheers, Riku
>
>

10V and 0.08A are the numbers. Another potential problem is of course
the temperature of the still, the column is at 78C so the valve and
coil will eventually heat close to that temperature. Anyway, I'll fire
her up to see what effect the fin has.

Cheers, Riku

--- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@...>
wrote:
>
> I'll try to conduct a test later today and get some measurements
> while I'm at it. As far as I understand it the power source
> overheated due to increased resistance in the coil. This in turn was
> caused by the coil overheating due to continuous use. If that cooling
> fin doesn't help I'll have switch to 230V coil (if I can find one
> that fits the valve).
>
> Cheers, Riku
>
>

Well, I did the testing and got again into situation where speed
started to drop. Coil and power source temps were both 55C, voltage
10V and current only 0.06A. Would this mean that the power source can
not give enough power to the coil?

Cheers, Riku

--- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@...>
wrote:
>
> 10V and 0.08A are the numbers. Another potential problem is of
course
> the temperature of the still, the column is at 78C so the valve and
> coil will eventually heat close to that temperature. Anyway, I'll
fire
> her up to see what effect the fin has.
>
> Cheers, Riku
>
> --- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@>
> wrote:
> >
> > I'll try to conduct a test later today and get some measurements
> > while I'm at it. As far as I understand it the power source
> > overheated due to increased resistance in the coil. This in turn
was
> > caused by the coil overheating due to continuous use. If that
cooling
> > fin doesn't help I'll have switch to 230V coil (if I can find one
> > that fits the valve).
> >
> > Cheers, Riku
> >
> >
>

Riku,
Yes. you are 100% correct

8mA is not heating it up, and 10V for a simple supply it's strange
either. But no supply should never warm up for such a small draw, are
you sure you have measuerd that correctly?

The heat from the vapor alone accounts for all the trouble with the
relay I wasn't sure if you were using it to control low wine flow or
whatever.

Oh... I have modified my still to be able to fill it while it's
running. I will post photos once I have it completed. I have a valve
that I can set to add a drop or two a second. I'll let you know how
it turns out. Only thing I was thinking now is that I will end up
with too much left over water at some point in the still.

BIlly


--- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@...>
wrote:
>
> 10V and 0.08A are the numbers. Another potential problem is of
course
> the temperature of the still, the column is at 78C so the valve and
> coil will eventually heat close to that temperature. Anyway, I'll
fire
> her up to see what effect the fin has.
>
> Cheers, Riku
>
> --- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@>
> wrote:
> >
> > I'll try to conduct a test later today and get some measurements
> > while I'm at it. As far as I understand it the power source
> > overheated due to increased resistance in the coil. This in turn
was
> > caused by the coil overheating due to continuous use. If that
cooling
> > fin doesn't help I'll have switch to 230V coil (if I can find one
> > that fits the valve).
> >
> > Cheers, Riku
> >
> >
>

My amp meter was at 20A scale and shoved 0.08, although 0.8A would be
more logical as that's what the power source is rated at (850mA).
Especially since the amp dropped to 0.05-0.06 reading once the the
power source and coil got hot. I guess I'll have to buy better unit on
monday.

Cheers, Riku

--- In Distillers@yahoogroups.com, "billy.turf" <billy.turf@...> wrote:
>
> Riku,
> Yes. you are 100% correct
>
> 8mA is not heating it up, and 10V for a simple supply it's strange
> either. But no supply should never warm up for such a small draw, are
> you sure you have measuerd that correctly?
>
> >
> BIlly
>
>

i see a lot of new people in here everyday.i thought if someone
could sugest the best book for them it would help and take them from
start to finish instead of overloading them off the start.i learned
from my grandfather making his so called "mammy-wapper" as he said
if ya drink to much ya wanta wap your mammy,i still lable my bottles
with this name...

--- In Distillers@yahoogroups.com, "chris" <doublejager2000@...> wrote:
>
> i see a lot of new people in here everyday.i thought if someone
> could sugest the best book for them it would help and take them from
> start to finish instead of overloading them off the start.i learned
> from my grandfather making his so called "mammy-wapper" as he said
> if ya drink to much ya wanta wap your mammy,i still lable my bottles
> with this name...
>

This should really be in New Distillers.  But,  I have 5 or 6 books on
the subject.  If I had to narrow it down for the beginners I would
have to say "Moonshine" by Mathew Rowley and/or "The Lore Of Still
Building".
I feel both are excellent books that will keep your attention and get
you started in this Hobby.  On the other hand,  there is no
replacement for these forums,  And I bet half the people here dont
even own most of the modern books written on the subject.

Mason

live stock corn is what my grand father used to use but i always
used masa.i wanted to try his way but have seen it contains
preservitaves that meed to be washed off,is is it simple as putting
it in a strainer?

--- In Distillers@yahoogroups.com, "rye_junkie1" <rye_junkie@...>
wrote:
>
> --- In Distillers@yahoogroups.com, "chris" <doublejager2000@>
wrote:
> >
> > i see a lot of new people in here everyday.i thought if someone
> > could sugest the best book for them it would help and take them
from
> > start to finish instead of overloading them off the start.i
learned
> > from my grandfather making his so called "mammy-wapper" as he
said
> > if ya drink to much ya wanta wap your mammy,i still lable my
bottles
> > with this name...
> >
>
> This should really be in New Distillers.  But,  I have 5 or 6
books on
> the subject.  If I had to narrow it down for the beginners I would
> have to say "Moonshine" by Mathew Rowley and/or "The Lore Of Still
> Building".
> I feel both are excellent books that will keep your attention and
get
> you started in this Hobby.  On the other hand,  there is no
> replacement for these forums,  And I bet half the people here dont
> even own most of the modern books written on the subject.
>
> Mason
>im sorry i thought i was i have been bouncing
back and forth

--- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@...>
wrote:
>
> I was asked about AFC so I thought I'll post my answer in here as
well:
>
> AFC is/was studied in swedish and norwegian forums so I don't think
> there's any thorough explanations in english. The principle is
quite
> simple. We have a reservoir for mash where the liquid level is kept
> constant (circulating pump works for that). For that reservoir mash
> goes to a pipe that goes into column close to the bottom. It then
rises
> up to the top of the packing. The reservoir is located so that the
> liquid level is the same is pipe length - ie. normally nothing
flows
> out of the pipe. Now when the temperature at the lower parts of the
> column rises above the boiling point of the mash the mash starts to
> boil and spurts mash to the top of the packing. When enough mash is
fed
> the temperature at the lower parts of the column drops and boiling
> ceases. This stops the feed and temperature starts to rise again
untill
> boiling starts again. Strippate is collected from the top of the
column.
>
> Cheers, Riku
>


Hi Riku,

First up, I have been testing some very nice aged wheat germ spirits
tonight, thanks to those who shared the recipe, they know who they
are, Thank you!!! ;0

Anyway Riku I have finnished (Harry's LM/VM Dual Head) suggestion a
little while ago and going test it on the 4/6/08.  (got pictures
comming).

My next still to make wil be a continuous stripper still.  The wash
feed is always a concern but I think the AFC is a good way to go and
it might help me to unstand the ARC concepts.

There is one thing I must clear up.  For the AFC one must have column
packing, right?

Cheers
Marc

--- In Distillers@yahoogroups.com, "mavnkaf" <mavnkaf@...> wrote:
>
> --- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@>
> wrote:
> >
> > I was asked about AFC so I thought I'll post my answer in here as
> well:
> >
> > AFC is/was studied in swedish and norwegian forums so I don't
think
> > there's any thorough explanations in english. The principle is
> quite
> > simple. We have a reservoir for mash where the liquid level is
kept
> > constant (circulating pump works for that). For that reservoir
mash
> > goes to a pipe that goes into column close to the bottom. It then
> rises
> > up to the top of the packing. The reservoir is located so that
the
> > liquid level is the same is pipe length - ie. normally nothing
> flows
> > out of the pipe. Now when the temperature at the lower parts of
the
> > column rises above the boiling point of the mash the mash starts
to
> > boil and spurts mash to the top of the packing. When enough mash
is
> fed
> > the temperature at the lower parts of the column drops and
boiling
> > ceases. This stops the feed and temperature starts to rise again
> untill
> > boiling starts again. Strippate is collected from the top of the
> column.
> >
> > Cheers, Riku
> >
>
>
> Hi Riku,
>
> First up, I have been testing some very nice aged wheat germ
spirits
> tonight, thanks to those who shared the recipe, they know who they
> are, Thank you!!! ;0
>
> Anyway Riku I have finnished (Harry's LM/VM Dual Head) suggestion a
> little while ago and going test it on the 4/6/08.  (got pictures
> comming).
>
> My next still to make wil be a continuous stripper still.  The wash
> feed is always a concern but I think the AFC is a good way to go
and
> it might help me to unstand the ARC concepts.
>
> There is one thing I must clear up.  For the AFC one must have
column
> packing, right?
>
> Cheers
> Marc
>


I should say I knew it had packing but how do you pack a column that
has a tube up the guts of it?  ( middle).  So the colunm must be
modular right?  Have the abiltity to be pulled apart? Right?

Cherrs
Marc

--- In Distillers@yahoogroups.com, "mavnkaf" <mavnkaf@...> wrote:
>
> --- In Distillers@yahoogroups.com, "mavnkaf" <mavnkaf@> wrote:
> >
> > --- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@>
> > wrote:
> > >
> > > I was asked about AFC so I thought I'll post my answer in here as
> > well:
> > >
> > > AFC is/was studied in swedish and norwegian forums so I don't
> think
> > > there's any thorough explanations in english. The principle is
> > quite
> > > simple. We have a reservoir for mash where the liquid level is
> kept
> > > constant (circulating pump works for that). For that reservoir
> mash
> > > goes to a pipe that goes into column close to the bottom. It then
> > rises
> > > up to the top of the packing. The reservoir is located so that
> the
> > > liquid level is the same is pipe length - ie. normally nothing
> > flows
> > > out of the pipe. Now when the temperature at the lower parts of
> the
> > > column rises above the boiling point of the mash the mash starts
> to
> > > boil and spurts mash to the top of the packing. When enough mash
> is
> > fed
> > > the temperature at the lower parts of the column drops and
> boiling
> > > ceases. This stops the feed and temperature starts to rise again
> > untill
> > > boiling starts again. Strippate is collected from the top of the
> > column.
> > >
> > > Cheers, Riku
> > >
> >
> >
> > Hi Riku,
> >
> > First up, I have been testing some very nice aged wheat germ
> spirits
> > tonight, thanks to those who shared the recipe, they know who they
> > are, Thank you!!! ;0
> >
> > Anyway Riku I have finnished (Harry's LM/VM Dual Head) suggestion a
> > little while ago and going test it on the 4/6/08.  (got pictures
> > comming).
> >
> > My next still to make wil be a continuous stripper still.  The wash
> > feed is always a concern but I think the AFC is a good way to go
> and
> > it might help me to unstand the ARC concepts.
> >
> > There is one thing I must clear up.  For the AFC one must have
> column
> > packing, right?
> >
> > Cheers
> > Marc
> >
>
>
> I should say I knew it had packing but how do you pack a column that
> has a tube up the guts of it?  ( middle).  So the colunm must be
> modular right?  Have the abiltity to be pulled apart? Right?
>
> Cherrs
> Marc
>
Continuous columns are difficult to design and understand, I suggest
you implement ARC & AFC in the continuous column once you are
aquainted with the basics. Moreover there is a sizing issue.
Build you stripper, see the ABV you can get with 100C in the boiler
with your desired wash flow. THEN you may implement ARC & AFC.

I would like to add that continuous strippers are interesting because
they allow for energy reuse which seems like a point of design often
overlooked. If you dont reuse energy, the benefit is very limited,
you'll trade boiler size for column height, aquarium pump and a lot of
headache.

About packing, the AFC may be more or less intrusive but will allow
packing (just push the scrubbers from the other side of the tube).

--- In Distillers@yahoogroups.com, "jrwme" <jrwme@...> wrote:
>
> Hi all, just to share,
>
> In the past I have run a stripping run followed by a spirits run.
> This, while slow, produced a quite neutral spirit, only requiring a
> little carbon filter when I wanted a top tasting Vodka.
>
> A couple of weeks ago I picked up a 6 plate wine filtering system
> (like this one
>
http://www.winequip.com.au/Home+Winemaking+and+Brewing_Filtration.html?PHPSESSID\
=e05a19d488e07c400d5de0c9f3ff342b
> )for a song.
>
> I now run my wash through the 0.2 micron filter and go straight to the
> spirit run. The output of the filtering is clear like water, unless I
> have molasses in the wash, then I get a filtrate like tea.   I am
> finding that I get a very neutral spirit that requires no carbon
> filtering. Overall, my runs now take less time (no striping run and no
> carbon)although the filtering take around 3 hours for a 50L wash
>
>
> Just my 2 cents, Regards
>
> Jerry
>
That's very interesting, how did you setup the filters ? How do you
make sure they dont get clogged ? Has anyone tried Aluminium sulfate
as a clearing agent ?

--- In Distillers@yahoogroups.com, "mavnkaf" <mavnkaf@...> wrote:
>
> --- In Distillers@yahoogroups.com, "mavnkaf" <mavnkaf@> wrote:
> >> >
> >
> > Hi Riku,
> >
> > First up, I have been testing some very nice aged wheat germ
> spirits
> > tonight, thanks to those who shared the recipe, they know who
they
> > are, Thank you!!! ;0
> >
> > Anyway Riku I have finnished (Harry's LM/VM Dual Head) suggestion
a
> > little while ago and going test it on the 4/6/08.  (got pictures
> > comming).
> >
> > My next still to make wil be a continuous stripper still.  The
wash
> > feed is always a concern but I think the AFC is a good way to go
> and
> > it might help me to unstand the ARC concepts.
> >
> > There is one thing I must clear up.  For the AFC one must have
> column
> > packing, right?
> >
> > Cheers
> > Marc
> >
>
>
> I should say I knew it had packing but how do you pack a column
that
> has a tube up the guts of it?  ( middle).  So the colunm must be
> modular right?  Have the abiltity to be pulled apart? Right?
>
> Cherrs
> Marc
>


You make a doughnut out of a potscrubber and put that around the AFC
pipe and push it down. In case of AFC you need to be able to open the
column from top and from bottom to achieve proper packing. You could
use copper mesh as well but SS potsrcubbers will not corrode.

Cheers, Riku

Luckily some people here are helpful, took genuine interest of the
problem and were able to provide correct answers. Thank you for your
non productive and offensive post.

Cheers, Riku

--- In Distillers@yahoogroups.com, joe giffen <joegiffen@...> wrote:
>
> Hi Riku,
> This must be one of the longest threads in group history. If the damn
thing is so complcated what is the point.Also if we have to buy your
book to know what it pertains to,
> again what is the point?.
>
> Regards
> Joe
>
>

Eau-de-vie d'Andaye liqueur gets mentioned in Victorian texts.
I have scaled down a recipe from the M.M. Duplais's 1871 English
version of his 'Treatise'.
The Andaye Brandy recipe comes from an 1833 English Cook's Reference.

Eau-de-vie d'Andaye

30g aniseed
60g coriander
60g bitter almonds (or apricot kernels)
40g angelica root
5g cardamon
zest 1 lemon
4l neutral alcohol (55%abv)

Steep for 12 hours and distill. Add 15ml orris root infusion. Dilute
to 30%abv and sweeten with 1-11/2 cups sugar/litre.

Andaye Brandy

40g aniseed (crushed)
40g coriander (crushed)
80g orris root powder
zest of 3 oranges
4l neutral alcohol (40%abv)

Steep for 12 hours and distill. Dilute to 30%abv and sweeten with
1-11/2 cups of sugar/litre.

wal

Hi guys (Ken Mc especially)

Have been trying out various combos of the recipes provided with the SS
whisky profiling kit, and had really good success with the Islay
laphroaig.

Has anyone using the SS profiling kit components come up with a
reasonable lookalike for glenlivet?

Cheers

Wal,
This stuff is great! I really like the recipes you post. I send them
to my friend in Turkey.
Cheers
M

--- In Distillers@yahoogroups.com, "waljaco" <waljaco@...> wrote:
>
> Eau-de-vie d'Andaye liqueur gets mentioned in Victorian texts.
> I have scaled down a recipe from the M.M. Duplais's 1871 English
> version of his 'Treatise'.
> The Andaye Brandy recipe comes from an 1833 English Cook's Reference.
>
> Eau-de-vie d'Andaye
>
> 30g aniseed
> 60g coriander
> 60g bitter almonds (or apricot kernels)
> 40g angelica root
> 5g cardamon
> zest 1 lemon
> 4l neutral alcohol (55%abv)
>
> Steep for 12 hours and distill. Add 15ml orris root infusion. Dilute
> to 30%abv and sweeten with 1-11/2 cups sugar/litre.
>
> Andaye Brandy
>
> 40g aniseed (crushed)
> 40g coriander (crushed)
> 80g orris root powder
> zest of 3 oranges
> 4l neutral alcohol (40%abv)
>
> Steep for 12 hours and distill. Dilute to 30%abv and sweeten with
> 1-11/2 cups of sugar/litre.
>
> wal
>

What is the SS whisky profiling kit?


-- In Distillers@yahoogroups.com, "dulcetbrewer" <dulcetbrewer@...> wrote:
>
> Hi guys (Ken Mc especially)
>
> Have been trying out various combos of the recipes provided with the SS
> whisky profiling kit, and had really good success with the Islay
> laphroaig.
>
> Has anyone using the SS profiling kit components come up with a
> reasonable lookalike for glenlivet?
>
> Cheers
>

Just a bit of information regarding various control valves.  It can be useful
for following technical converstations/topics as well as background information
for more advanced tinkering.

http://www.kele.com/olcat/CV12/Valve_Selection_Terminology.pdf

Trid
-ever tinkering

For 2 texts from the Victorian era -

http://tinyurl.com/38n7ec

You can see from the recipes that in the age of Industrialisation that
they started to use essential oils and extracts for flavouring.

wal
--- In Distillers@yahoogroups.com, "mstehelin" <mstehelin@...> wrote:
>
> Wal,
> This stuff is great! I really like the recipes you post. I send them
> to my friend in Turkey.
> Cheers
> M
>
> --- In Distillers@yahoogroups.com, "waljaco" <waljaco@> wrote:
> >
> > Eau-de-vie d'Andaye liqueur gets mentioned in Victorian texts.
> > I have scaled down a recipe from the M.M. Duplais's 1871 English
> > version of his 'Treatise'.
> > The Andaye Brandy recipe comes from an 1833 English Cook's Reference.
> >
> > Eau-de-vie d'Andaye
> >
> > 30g aniseed
> > 60g coriander
> > 60g bitter almonds (or apricot kernels)
> > 40g angelica root
> > 5g cardamon
> > zest 1 lemon
> > 4l neutral alcohol (55%abv)
> >
> > Steep for 12 hours and distill. Add 15ml orris root infusion. Dilute
> > to 30%abv and sweeten with 1-11/2 cups sugar/litre.
> >
> > Andaye Brandy
> >
> > 40g aniseed (crushed)
> > 40g coriander (crushed)
> > 80g orris root powder
> > zest of 3 oranges
> > 4l neutral alcohol (40%abv)
> >
> > Steep for 12 hours and distill. Dilute to 30%abv and sweeten with
> > 1-11/2 cups of sugar/litre.
> >
> > wal
> >
>

G'day gang. I receive the digest but don't read it (will get back to
into it one day), but thought you might be interested in this article
from the London Telegraph. Keep the home fires burning! Boot.

------------------------------

Shaken, not stirred turns out to be the perfect recipe for healthier and
better-tasting cocktails, writes Roger Highfield.

James Bond prefers his vodka martinis "shaken, not stirred" but is there
any difference? Yes, say a psychologist and chemist who like their
science with a twist.

To celebrate the centenary of the birth of Ian Fleming, the creator of
the world's most famous secret agent, Professor Charles Spence and Dr
Andrea Sella will be unveiling the secrets of 007's favourite drink and
a range of other cocktails at a lecture tomorrow at the Cheltenham
Science Festival in England.

Spence is a psychologist who has worked with molecular gastronomist
Heston Blumenthal to unravel the secrets of how we interpret taste,
while his fellow Bond fan is a chemist at University College London.

To these aficionados, the creation and presentation of a cocktail is a
true science. Take the all-important issue of shaking rather than
stirring the martini. In Canada in 1999, a group of students at the
University of Western Ontario decided to test Bond's preference in a
series of experiments on gin and vodka martinis. They studied the
martini's ability to deactivate hydrogen peroxide, a substance used to
bleach hair or disinfect scrapes and a potent source of the free
radicals linked to ageing and disease. The detailed chemistry is not
fully understood but martinis were much more effective than their basic
ingredients, such as gin or vermouth, at deactivating hydrogen peroxide
- and about twice as effective when shaken.

In their analysis of the results, published in the /British Medical
Journal/, the team concluded, reasonably enough, that Bond's excellent
state of health "may be due, at least in part, to compliant bartenders".
And Sella believes that shaken martinis are not only healthier but also
taste better. This is due to what experts call "mouth feel". The shaken
martini has more microscopic shards of ice, making its texture more
pleasing. He plans to test this hypothesis at the Cheltenham Festival,
where he is expecting no shortage of volunteers.

So Fleming's creation obviously has impeccable judgment but some of the
scientific subtleties of cocktails do escape him. When Bond creates a
martini called the Vesper, named for his lover Vesper Lynd, he instructs
the bartender to: "Shake it very well until it's ice cold."

In fact, Sella says, cocktails are actually colder than ice thanks to
the same phenomenon that occurs when salt is used to keep ice off roads.
Salt does not actually "melt" the ice but creates a solution with a
lower freezing point. The same effect occurs with sugar, of which there
is plenty in cocktails. In the case of the Vesper it comes chiefly from
the addition of a French aperitif, Lillet.

Sella will demonstrate the colder-than-ice effect at the festival but
molecular gastronomists are already exploiting it as they experiment
with taste and temperature. At the famed El Bulli restaurant in Spain,
chef Ferran Adria has come up with the Hot and Cold Gin Fizz: a chilled
gin-and-lime liquid topped with a hot foam of the same.

The effect of cocktails is not just chemical but also psychological.
Spence explains that our perception of cocktails is affected by the
shape of the glass. People do not enjoy drinks as much if they are
served in a container they feel is inappropriate. Also, to maximise the
strength of the martini, make sure it's poured into a wide glass.
"Researchers have shown that people drink up to 88 per cent more when
consuming drinks in short, wide glasses than in tall, narrow glasses
that hold the same volume," he says. "Surprisingly, even experienced
bartenders fall prey to this vertical-horizontal illusion. One study
showed that veteran bartenders pour 26 per cent more alcohol into
tumblers than highball glasses when measuring out a shot of spirits."

The appearance of a drink can also affect how happy we are with it. Our
brains make a pleasant association between the colours of ripening fruit
and increased sugar content. "Such colours, particularly bright reds,
are powerful visual cues," Spence says. "When incorporated into a drink,
they can dramatically change the perceived flavour, as well as
increasing the perceived sweetness by as much as 12 per cent."

French researchers tested this by using an odourless dye to colour white
wine red. The wine tasters who tried the result used typical red wine
descriptors, suggesting that its colour played a significant role in how
they thought of it. "In cocktails, I'll look at how the very same colour
can lead different people to think of, and therefore taste, very
different flavours," Spence says. He also cites studies suggesting music
can affect how quickly we get through drinks: upbeat tunes in the
background lead to more cocktails being downed.

There are also differences in the extent to which people use their
senses to rate drinks. About a quarter of the population are
"supertasters", those born sensitive to bitter flavours who ignore
visual tricks such as dyeing white wine red.

Despite his excellent taste in shaking rather than stirring a martini,
Bond is probably not among their number; they would be likely to taste
the vermouth and olives as bitter and unpleasant. Instead, as with most
of the population, his perception would more likely be dominated by his
eyes. This neatly ties into other aspects of the Bond legend, Spence
says, in particular his liking for the best-looking women.

**