Re: 160 proof in a pot still?
- --- In Distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...>
> Actually Baker,
> The flavors are more intensified, since fractional crystal-
> lization will just take the water out - not take out flavors - as
> does distilling.
> Vino es Veritas,
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!
> --- 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