Loading ...
Sorry, an error occurred while loading the content.

Re: [Distillers] Digest Number 390

Expand Messages
  • dougandsharon
    G day All The formula I use for dilution is % raw spirit divided by required strength, multiplied by volume, subtract volume will give you the amount of
    Message 1 of 1 , Feb 6, 2001
    • 0 Attachment
      G'day All
      The formula I use for dilution is
      % raw spirit divided by required strength, multiplied by volume, subtract
      volume
      will give you the amount of water to be added
      eg 5L @ 76%
      76% divide 40% X 5 minus 5 = 4.5L H2O
      Cheers
      Doug
      ----- Original Message -----
      From: <Distillers@yahoogroups.com>
      To: <Distillers@yahoogroups.com>
      Sent: Monday, February 05, 2001 9:19 PM
      Subject: [Distillers] Digest Number 390


      >
      > There are 15 messages in this issue.
      >
      > Topics in this digest:
      >
      > 1. Re: Biochemsitry notes
      > From: stampers@...
      > 2. Redistilling tails?
      > From: stampers@...
      > 3. Re: Heating System
      > From: "Gary Gluyas" <gluyas@...>
      > 4. My first time
      > From: "Denis Lemay" <denis.lemay@...>
      > 5. FW: [biofuel] Fwd: warning for yahoogroups
      > From: "Ackland, Tony (CALNZAS)"
      <Tony.Ackland@...>
      > 6. Re: still spirits essence flavours
      > From: "Gary Gluyas" <gluyas@...>
      > 7. Re: What watts is the still spirits still?
      > From: hurne@...
      > 8. Diluting Spirts
      > From: desegan@...
      > 9. RE: Diluting Spirts
      > From: "Ackland, Tony (CALNZAS)"
      <Tony.Ackland@...>
      > 10. monitoring output quality of your still
      > From: "Bennett, Mark E" <mark.e.bennett@...>
      > 11. Re: Diluting Spirts
      > From: Matt <spore@...>
      > 12. RE: monitoring output quality of your still
      > From: Tony & Elle Ackland
      <Tony.Ackland@...>
      > 13. whisky maturation
      > From: Tony & Elle Ackland
      <Tony.Ackland@...>
      > 14. Diluting Spirits and Distilled water
      > From: "Johno" <OzBrickie@...>
      > 15. Essence+
      > From: stroker@...
      >
      >
      > ________________________________________________________________________
      > ________________________________________________________________________
      >
      > Message: 1
      > Date: Sun, 04 Feb 2001 10:23:15 -0000
      > From: stampers@...
      > Subject: Re: Biochemsitry notes
      >
      > --- In Distillers@y..., Tony & Elle Ackland <Tony.Ackland@c...> wrote:
      > > Some new things I've just read / forgotten stuff revised, that you
      > might
      > > find useful ....
      >
      > Wow! Too right it was useful stuff. You amaze me with the amount you
      > know on this subject, but it's nice to know there's still things to
      > learn, or re-learn.
      >
      > More power to your elbow!
      >
      > Kev.
      >
      >
      >
      > ________________________________________________________________________
      > ________________________________________________________________________
      >
      > Message: 2
      > Date: Sun, 04 Feb 2001 10:28:56 -0000
      > From: stampers@...
      > Subject: Redistilling tails?
      >
      > Hi,
      >
      > I've read a lot about tails since I started with this hobby. Some
      > people:
      >
      > 1) Throw them away
      > 2) Put them back in the next fill of the still
      > 3) Keep them to one side and then do a special run of the still with
      > just the collected tails.
      >
      > My question relates to option 3) above. I'm assuming you dilute it
      > with some water to get a reasonable amount of liquid to play with,
      > but how do you know how much of the distillate to collect this time,
      > and do you have to throw away the head if you've already done that
      > the first time through?
      >
      > Don't say by sense of smell, I don't know what it is but my nose
      > isn't sensitive enough to tell the dividing line between body and
      > tails. I can tell the difference between body and stuff that's well
      > into the tails (I collect in .5 litre lots after the first 3 litres
      > at 70%) but obviously lack the olfactory finesse to detect the cross
      > over point.
      >
      > Kev.
      >
      >
      >
      > ________________________________________________________________________
      > ________________________________________________________________________
      >
      > Message: 3
      > Date: Mon, 5 Feb 2001 10:04:15 +1300
      > From: "Gary Gluyas" <gluyas@...>
      > Subject: Re: Heating System
      >
      > Hello Matt
      >
      > Pity about your electricity prices - you have my sympathies!
      >
      > I find that even if our electricity prices were to double (which they
      won't
      > - this year anyway) the entire process is still very cheap! and offers
      > very significant savings over the commercial product. Excise here in New
      > Zealand is roughly $NZ18.00 per Litre @ 40% alcohol by volume, plus GST
      > (sales tax) at the time of retail sale.
      >
      > Because of the above - this is the BEST TIME to get involved in this
      hobby,
      > especially as electricity prices start to bite into the commercial
      > producers' production costs and then surely retail prices will rise - your
      > savings over the commercial product will be relatively the same!
      >
      > Something to ponder on!
      >
      > Cheers
      >
      > Gary
      >
      >
      >
      > ----------
      > From: Matt <spore@...>
      > To: Gary Gluyas <gluyas@...>
      > Cc: Distillers@yahoogroups.com; Louise Bells <louiebellus@...>
      > Subject: Re: [Distillers] Heating System
      > Date: Sunday, 4 February 2001 08:25
      >
      > On Sat, Feb 03, 2001 at 05:15:15PM +1300, Gary Gluyas wrote:
      > > Hello all
      > >
      > > There is very little real cost for electricity on a standard still:
      > > 1.5 hours heating x 4kw = 6kw @ .10c per kw = .60c
      > > 3 hours distilling x 2kw = 6kw @ .10c per kw = .60c
      > > Total kilowatt used is 12 kw @.10c = $NZ 1.20 per batch - hardly
      > > noticeable on the normal power bill!
      > >
      > > Gary
      >
      > yes and I envy the lot of you; here in California everyone was too busy
      > paving the planet with new developments while sipping lattes from their
      > local Starbucks (resistance is futile (tm)) So while we were sleeping
      > our energy situation has cratered and our electricity prices are going
      > through the roof. In the US in general, a shortage of natural gas is
      > imminent, too.
      >
      > I have to say I picked the _worst_ time ever to start this hobby but I'm
      > having a great time. update on wash: s.g. now at .995 (from 1.130) on day
      > 10. sure beats the month or so I waited for my champagne yeast to top out
      > at about 14%.
      >
      > -matt
      >
      > --
      > --------------------------------------------------------------------------
      -
      > Matthew @ psibercom
      > psibercom.org: doing pretty much nothing for the net since 1994!
      >
      >
      > ________________________________________________________________________
      > ________________________________________________________________________
      >
      > Message: 4
      > Date: Sun, 4 Feb 2001 17:47:55 -0500
      > From: "Denis Lemay" <denis.lemay@...>
      > Subject: My first time
      >
      > Hey everybody;
      >
      > This is my first time writing to you all.
      >
      > I've been making wine for about 20 years now and made all kinds of
      personal experience with this hobby.
      >
      > Wanting to expand myself in this field, 4 years ago, I got basic
      information on how to distill cheap wine or second-run wine made of water
      and sugar added to the remains of grape fermentation. I made a primative
      still by using copper coil for condensing and an old aluminum pressure
      cooker.
      >
      > I found out that I was making moonshine.
      >
      > Only since a year ago that I've been looking up on the internet and found
      the awesome topic of great interest. From all I limited myself to 3 books,
      > - Home Distillation Handbook by Ola Norrman 5$ U.S.
      > - Building a Home Distillation Apparatus FREE
      > - The Distillation of Alcohol
      > by John Stone and Michael Nixon 7.95$ U.S.
      >
      > Now at the same time last year I was checking every message going through
      distillers group. I've learned so much from you all and built my own
      fractional still out of a stainless steel milking container used for milking
      cows with a vacuum system, and stainless steel tubing for the column. Got
      help from dependable and discret friends, you must know here in Canada it is
      still considered illegal to seperate good ethanol alcohol from ordinary
      unworthy wine!
      >
      > Since then, I've made 2 batches and the first one was at 95% but because I
      was looking to get faster yield, on my second batch, unfortunately I got
      less pure result (85%), by opening the output valve too much!
      >
      > The reason for all of this is:
      >
      > - It feel good to tell you about my experiences. (Having no one to
      relate to about a topic of this nature).
      >
      > - I feel that somewhere along, that a group of people with the same
      interest is able to communicate and expand their ideas, is of great
      significance.
      >
      > Great thanks to Distillers Group
      > I hope I will not be the only one prasing the virtues of the group...
      >
      > Denis Lemay
      > denis.lemay@...
      >
      >
      > [This message contained attachments]
      >
      >
      >
      > ________________________________________________________________________
      > ________________________________________________________________________
      >
      > Message: 5
      > Date: Sun, 4 Feb 2001 23:34:50 -0000
      > From: "Ackland, Tony (CALNZAS)" <Tony.Ackland@...>
      > Subject: FW: [biofuel] Fwd: warning for yahoogroups
      >
      > More fun with Yahoo ....
      >
      >
      > -----Original Message-----
      > From: Tee [mailto:eagle1@...]
      > Sent: Saturday, February 03, 2001 9:23 AM
      > To: biofuel@yahoogroups.com
      > Subject: [biofuel] Fwd: warning for yahoogroups
      >
      >
      > warning for yahoogroups
      >
      > Hi all, this was sent to me via another group I am with.....
      > Thought that everyone should know.
      >
      > Tee
      >
      > Warning!
      > Unless you follow the following information ANYONE can add you to
      > ANY mailing list or group if you are part of Yahoogroups.com!
      > This will protect you from someone adding you to an adult-oriented
      > group, or a SPAM group, or any other group you may find personally
      > distasteful.
      > On the top right hand side there is a link called "My Preferences"please
      > click on this link. Or to go there straight away follow this link
      > http//groups.yahoo.com/myprefs
      >
      > You will see two columns. "Subscriptions and Views" and
      > "Email Accounts"both with edit buttons.
      > On the left hand column "Subscriptions and Views" please note that there
      > is an option which says "Group Moderators can directly add me to their
      > groups."
      >
      > Unless you change this anyone can add you to any type of group. So
      > please click on the edit button next to the "Subscription and
      Views"heading.
      > Then click the box that says "Group moderators CANNOT directly subscribe
      > me to their groups." Then scroll down and press the"save changes" button.
      > This will stop anyone from being able to add you to a group without your
      > permission.
      >
      >
      >
      > Biofuel at Journey to Forever:
      > http://journeytoforever.org/biofuel.html
      > To unsubscribe, send an email to:
      > biofuel-unsubscribe@egroups.com
      >
      >
      > ________________________________________________________________________
      > ________________________________________________________________________
      >
      > Message: 6
      > Date: Mon, 5 Feb 2001 12:59:32 +1300
      > From: "Gary Gluyas" <gluyas@...>
      > Subject: Re: still spirits essence flavours
      >
      > Glenn
      >
      > Still Spirits Southern Smooth
      >
      > Cheers
      >
      > Gary
      > gluyas@...
      >
      > MILL-FORD LODGE HOMEBREW SHOP
      >
      > ----------
      > From: glennnat@...
      > To: Distillers@yahoogroups.com
      > Subject: [Distillers] still spirits essence flavours
      > Date: Saturday, 3 February 2001 21:47
      >
      > Can someone tell me what the subsitute essence is for Southern
      > comfort??
      >
      > Thanks Glenn
      >
      >
      >
      >
      >
      >
      > ________________________________________________________________________
      > ________________________________________________________________________
      >
      > Message: 7
      > Date: Mon, 05 Feb 2001 00:18:44 -0000
      > From: hurne@...
      > Subject: Re: What watts is the still spirits still?
      >
      > --- In Distillers@y..., stampers@b... wrote:
      > > In the meantime, does anyone know what the rating of the element in
      > > the still spirits 25lt s/steel reflux still is?
      >
      > I've now found out - it's 1380 Watts, in case anyone else is
      > interested.
      >
      > Looks like my old controller will work after all then. I've got a wash
      > ready to go through the still, so I'll give it a crack tonight.
      >
      > If it does work, would anyone be interested in me finding out if you
      > can buy them separately?
      >
      > Kev.
      >
      >
      >
      > ________________________________________________________________________
      > ________________________________________________________________________
      >
      > Message: 8
      > Date: Mon, 05 Feb 2001 01:07:13 -0000
      > From: desegan@...
      > Subject: Diluting Spirts
      >
      > I am just stating out and haven't fermented a batch yet (waiting for
      > the cooler weather) but I have a question which is probably basic but
      > I havn't seen any information on.
      >
      > When diluting your spirits is there a rule of thumb about how much
      > water should be added. eg if I have 5L of distilled spirit at 70%alc,
      > is it just a matter of adding an equal quantity of water to bring it
      > down to half strength eg 35% and to a total quantiy of 10L? Or is it
      > more complicated, needing monitoring after each addition of water
      > with a spirit alcometer to achieve the target alc level.
      >
      > Also, is it better to use bought spring water rather than tap water
      > which has additives such as chlorine, fluoride, etc, etc or would
      > this be too fussy?
      >
      >
      >
      > ________________________________________________________________________
      > ________________________________________________________________________
      >
      > Message: 9
      > Date: Mon, 5 Feb 2001 01:18:30 -0000
      > From: "Ackland, Tony (CALNZAS)" <Tony.Ackland@...>
      > Subject: RE: Diluting Spirts
      >
      > Yep, you're right - its that easy.
      >
      > If you want to know how much water to add to dilute your alcohol down,
      just
      > multiply the amount of spirits you have by (strong/weak) - 1
      >
      > eg: if you want to dilute 2L of 75% alcohol down to 40%, you will need to
      > add 2 x ((75/40)-1) = 1.75L of water
      >
      > If you want to know how much alcohol to use to make a known quantity,
      > multiply the final amount by (weak/strong)
      >
      > eg: to make 1.125L of 40% alcohol using spirit at 75%, you will need to
      use
      > 1.125 x (40/75) = 0.6L of the 75% spirit, then top it up to 1.125L using
      > water.
      >
      > There's calculators to do these for you at :
      > http://www.geocities.com/kiwi_distiller/dilute.htm
      >
      > Tony
      >
      >
      >
      > ________________________________________________________________________
      > ________________________________________________________________________
      >
      > Message: 10
      > Date: Mon, 5 Feb 2001 14:49:22 +1100
      > From: "Bennett, Mark E" <mark.e.bennett@...>
      > Subject: monitoring output quality of your still
      >
      > People
      > You may be interested in something that I built so that I could
      > monitor the quality of the output from my still. The device basically
      takes
      > the output from the condenser and runs it past a hydrometer. I built this
      > from a 6" length of 3/4 copper tube with a 1" tube flanged down and silver
      > soldered at the top. I then connected a piece of 3/16 copper tube to the
      > bottom of the 3/4 copper (input) and at the other end silver soldered on a
      > funnel I then connected another piece of 3/16 copper to the 1" copper tube
      > that collects the overflow from the 3/4 tube (Output tube). This
      connection
      > was a little difficult as the 3/16 tube will not fit in between the 3/4
      and
      > 1" tube. To do this I drilled a small 1/8" hole into the side of the 1"
      tube
      > and but welded it on. You could probably increase the 1" tube to 1.1/2"
      tube
      > to make this easier The reason that the tube sizes are small is to ensure
      > that the hydrometer can quickly follow any changes in output. A down side
      > to the 3/4" tube is that if you have a high flow rate the hydrometer will
      > give higher reading as flow of alcohol causes the hydrometer to rise. So
      if
      > you are considering construction and you have high output rates you may
      need
      > to increase the size of the tubes. This will of course decrease the
      > sensitivity. I would also suggest to make sure that you hydrometer will
      fit
      > inside of the 3/4" tube with some clearance for the output to flow past(My
      > hydrometer is 1/2' diameter).
      >
      > <<Image4.jpg>> <<Image7.jpg>>
      >
      > I have shrunk these photo's down and will put the others up to the egroups
      > site (output quality monitoring file directory).
      >
      >
      >
      >
      > > Mark Bennett
      >
      >
      > [This message contained attachments]
      >
      >
      >
      > ________________________________________________________________________
      > ________________________________________________________________________
      >
      > Message: 11
      > Date: Sun, 4 Feb 2001 22:32:08 -0800
      > From: Matt <spore@...>
      > Subject: Re: Diluting Spirts
      >
      > On Mon, Feb 05, 2001 at 01:18:30AM -0000, Ackland, Tony (CALNZAS) wrote:
      > > There's calculators to do these for you at :
      > > http://www.geocities.com/kiwi_distiller/dilute.htm
      > >
      > > Tony
      >
      > Tony's calculators are great but I also would find it convenient to have a
      > calculator that can quickly give a known volume-known final strength with
      > two contributing variable strength sliders. e.g.: I want to make a 500ml
      > of a 47% gin and I have "x" amount of 42% spirit and my flavoring liquid
      > needs to be "y" strength if I add 10ml of it to make the final product and
      > still hit that 47% target. know what i mean? ok maybe that's a bit wordy
      > :-)
      >
      > and no it's worth the small expense: dilute with distilled water, you'll
      > be much happier.
      >
      > --
      > --------------------------------------------------------------------------
      -
      > Matthew @ psibercom
      > psibercom.org: doing pretty much nothing for the net since 1994!
      >
      >
      > ________________________________________________________________________
      > ________________________________________________________________________
      >
      > Message: 12
      > Date: Mon, 5 Feb 2001 19:26:40 +1300
      > From: Tony & Elle Ackland <Tony.Ackland@...>
      > Subject: RE: monitoring output quality of your still
      >
      > Hey it looks great ! Simple too.
      > Just remember to correct the hydrometer reading for the higher
      temperature.
      >
      > Tony
      >
      > ps - great use of the "upload" facility to provide bigger pictures for
      those who want them.
      >
      >
      >
      > ________________________________________________________________________
      > ________________________________________________________________________
      >
      > Message: 13
      > Date: Mon, 5 Feb 2001 20:54:37 +1300
      > From: Tony & Elle Ackland <Tony.Ackland@...>
      > Subject: whisky maturation
      >
      > Some more that I've been reading, on why we can't easy & quickly mature a
      > whisky, nor why an essence will never quite do the trick either ...
      >
      > 1) the two main sources of organoleptically (smell/taste) important
      > compounds are
      > * the yeast used during fermentation, and
      > * the oak barrels used to mature the spirit in
      >
      > other factors include
      > * the proportions of grains used
      > * mashing technique,
      > * fermentation environment, and
      > * type and operation of the distilling equipment.
      >
      > 2) most manufacturers use a form of S.cerevisia, though some may also use
      > some brewers yeast too
      >
      > 3) Sometimes, bacterial activity is actually encouraged in the wash to
      some
      > extent. These include lactic acid bacteria, Gram positive & Gram negative
      > bacteria. These will excrete compounds that add to the organoleptic
      > qualities. These bacteria need to be really carefully controlled and
      > managed, kept well below certain levels. (this would be a real fine
      > balancing act, by experienced brewers - don't try it at home kids)
      >
      > 4) most wash is fermented out to around 10-12% alcohol, though some may be
      > 8% (quite different to the 23% we're targetting - thus get a different
      > concentration of the flavours)
      >
      > 5) The use of copper in the still to fix some of the sulfur containing
      > compounds (hmmm... go the guys with an all-stainless setup - though I've
      > heard of copper strips being hung in the headspace)
      >
      > 6) maturation involves three different actions ...
      >
      > * extraction of compounds out of the oak, including lignin, tannins,
      oak
      > lactones, sugars, glycerol, and fructose. This can be affected by the %
      of
      > the alcohol, and even how the wood was dried. Around 25-30% of the colour
      > is developed in the first 6 months.
      >
      > * modification of the compounds, to form aldehydes (particularly
      > acetaldehyde), acetic acid, and esters (ethyl acetate) - this takes time
      >
      > * subtraction of volitile compounds by evaporation and absorbtion into
      > the charred surfaces - this takes time, and needs to be quite selective
      >
      > 7) the flavours which add to the taste/smell can be present in very small
      > concentrations - only one volitile compound (isoamyl alcohol) exceeds
      > 0.01%, whereas most of the others present are less than 50 parts per
      > million (ppm). Some importants ones are there in parts-per-billion .
      > Heaps of different ones are listed in the books. You're not going to
      > find all these in the essences, nor in the exact right proportions.
      >
      >
      > I haven't listed all this to discourage us, but rather just to point out
      > the difficulties if trying to match an old favourite. The best option is
      > to experiment around with the different flavours, techniques etc, and see
      > what works for you. See
      > http://www.geocities.com/kiwi_distiller/flavour.htm for a starting point.
      > If you catch onto something good, please share it with the rest of us.
      > Although I've made some fairly quaffable spirit from neutral alcohol, I
      > still haven't quite cracked how to make something comparable with any of
      > the decent traditional single malts. But, I've only just begun !
      >
      > Tony
      >
      >
      > ________________________________________________________________________
      > ________________________________________________________________________
      >
      > Message: 14
      > Date: Mon, 5 Feb 2001 18:51:04 +1100
      > From: "Johno" <OzBrickie@...>
      > Subject: Diluting Spirits and Distilled water
      >
      > make distilled water in your still
      > why buy it?
      >
      >
      > [This message contained attachments]
      >
      >
      >
      > ________________________________________________________________________
      > ________________________________________________________________________
      >
      > Message: 15
      > Date: Mon, 05 Feb 2001 08:07:09 -0000
      > From: stroker@...
      > Subject: Essence+
      >
      > Looking for company in US that sells flaverings and related items for
      > this hobby.
      > Thanks for the help...
      >
      >
      >
      > ________________________________________________________________________
      > ________________________________________________________________________
      >
      >
      >
    Your message has been successfully submitted and would be delivered to recipients shortly.