--- In Distillers@yahoogroups.com
> It is my understanding that the main component of heads is ethyl
> acetate. Unfortunately all the studies I've seen analyze whiskies
> brandies where there's lot's of other components as well. In sugar
> mash the ethyl acetate seems to dominate due to lack of pectine
> other less fermentable stuff. It's boiling point is 77C and
> typically you'll get temperatures a bit above 77C after extended
> equilibrium. The actual amount of ethyl acetate seems to be very
> low, the problem is low separation due to 1.2C boiling point
> difference (which can be solved with some special arrangements).
> Now I'm not a chemist, but isn't it ethyl acetate that is
> by bicarbonate? Does anyone know the speed of the conversion
> and whether it is accelerated by heating? If reaction is slow you
> could do the stripping run in a "amazing still" type of a system.
> Anyone tried bicarbonated mash in one of those?
> - Riku
I have the same questions - does it take some time for the baking
soda to do its job? Or can it be added immediately before the 2nd
Also, is there any benefit to cutting it back to like 50abv before
adding the baking soda?