Ethanol, vinegar and H2S Re: [Distillers] Digest Number 258
I think you are confusing alcohols here. Methanol is the bad stuff.
Ethanol is the good stuff. The whole idea of fermentation is to
maximize ethanol for extraction by the distillation process:)
As for the vinegar, it's a byproduct of certain bacterial infections
in the wash, not a combination of alcohol with oxygen. Given a
sufficient quantity of yeast pitched at the onset of fermentation,
and sufficient attention given to sanitation, the yeast growth should
outpace the bacterial growth until sufficient alcohol is created to
further inhibit bacterial growth.
--- In Distillers@egroups.com, "Edward Hamilton" <ed@m...> wrote:
> H2S is a gas which is in solution with the fermented wash and is
> from the wash by aeration. The H2S gas does not react with the O2
in the air
> since H2S is a stable compound. As for ethanol combining with the
O2 to form
> vinegar, there is very little ethanol formed in a wash of molasses
> when fermenting fresh sugar cane juice.
> When I first started drinking rum made in the most primitive stills
> worried about ethanol and took some to a friend at a large
> ran it through a gas chromatograph. It was clean, to my relief.
> Problems with ethanol start to arise when you introduce things
> sucrose into the wash.
> As Ted pointed out you need a good reflux still to remove ethanol
and all of
> the distillers that ferment molasses use at least a two column
still with at
> least 25 plates in each column.