Re: [Distillers] rum wine update and help
- It all goes together, in relationship to concentration, boiling point, and vapor pressure. You may well see some temperature points held and then passed, but the vapor is still a mixture of everything coming off. Think about it like this, water evaporates even at room temperature, just not very fast. If it evaporates at room temperature, it is certainly evaporating at 175 degrees, as is the ethanol, and the acetone, and the fusels and every other component of your mixture, to some degree or another.----- Original Message -----From: davewhitney1Sent: Friday, December 12, 2008 3:33 PMSubject: [Distillers] rum wine update and help
The rum wine is bubbling well.
3 cups white sugar
1 cup brown
1-2 tsp lemon juice
1 tsp molasses
nutrient sparingly and added in stages.
should give 16% total. might add little more sugar.
Just waiting. If it turns out well, I will need help with a name.
Now help part.
Having discussion in meadmaking.group. I have heated a finished mead
to 175 degrees. In an open pot. It turned out well. Very
rounded,smooth and no after affects next day.
I watched the mead hit temperature resistance points, then moved higher.
Noticed this several times. I suspected the lower alcohols heating up.
Once 170-175 degrees reached removed from heat and put lid on, until
cool to bottle.
I am searching home distiller and Alcohol library for understanding.
Will the lower alcohols evaporate totally before the ethanol point or
does it all go together?
And here are some alcohols produced in wine fermentation with
>Acetone 56.5C (134F)
>Methanol (wood alcohol) 64C (147F)
>Ethyl acetate 77.1C (171F)
>Ethanol 78C (172F)
>2-Propanol (rubbing alcohol) 82C (180F)
>1-Propanol 97C (207F)
>Water 100C (212F)
>Butanol 116C (241F)
>Amyl alcohol 137.8C (280F)
>Furfural 161C (322F)