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Re: 160 proof in a pot still?

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  • gff_stwrt
    ... snip ... Hi, folks, Thanks again, Jim; that s exactly what I was hoping for. And you probably spotted my subtraction error (below); I meant to say that
    Message 1 of 14 , Apr 9, 2008
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      --- In Distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...>
      wrote:
      >
      > Actually Baker,
      >
      > The flavors are more intensified, since fractional crystal-
      > lization will just take the water out - not take out flavors - as
      > does distilling.

      snip
      >
      > Vino es Veritas,
      > Jim.

      Hi, folks,

      Thanks again, Jim; that's exactly what I was hoping for. And you
      probably spotted my subtraction error (below); I meant to say that
      there would be 34 litres less water, not 36 litres!

      Regards,
      The Baker
      >
      > --- In Distillers@yahoogroups.com, "gff_stwrt" <gff_stwrt@> wrote:
      >
      > > Hi, folks, and thanks Jim, that's really interesting.
      > > The freezer is around zero degrees F., but the wine
      > > is not very high alcohol, my guess would be around 9%.
      > > But say it was 100 litres at 10% ( 10 l. of alcohol
      > > and 90 l. of water)and the abv was increased to 15%
      > > (it's close and the math is easier):
      > > I would still have (in theory and ignoring losses)
      > > the same amount of alcohol (ten litres) but much less
      > > water and so, less in total to distill.
      > > A total of 66 l. of wine @15% alcohol gives the same
      > > 10 l. of alcohol and 56 l. of water; which is 36 l.
      > > less water, and of course 36 l. less total volume.
      > >
      > > Anyway I think that's right.
      > >
      > > And hopefully with the same aroma compounds.
      > >
      > > So I think it will be well worth the effort although
      > > The abv will still not be high.
      > >
      > > Thanks again for the interesting data
      > > Regards,
      > >
      > > The Baker
      > >
      >
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