Re: Vaccum pump from refrigerator condenser?
- I've come to believe that the low temperature evaporation is the main
phenomena that makes commercial whiskeys what they are.
Think about this. Feints (heads and tails) are continuously recycled -
ie. added to the low wines and reditilled. Nothing is removed as
heads are always cut based on ABV and losses in distillation are
minimal. Over time this means that all the heads components coming
from the low wines end up to the end product.
Now we know that aged commercial whiskey is nothing like whiskey
without heads cut as it would be before aging. So a considerable
amount of heads components disappear during aging process. Some get
converted by oak and oxygen to other compuonds, but not all. I've had
a sample bottle of whiskey without headscut on oak for over a year
now and let me tell you that there is still a lot of heads in it.
So what happens is related to angels. Some 6% of the cask contents
evaporates through the cask walls each year. Those of you who have
run low temperature evaporation stills know that lowest boiling point
compounds evaporate at higher rate. Three years worth of evaporation
takes away some 17% of casks contents. In practise none of that is
tails and a considerable amount is lower boiling point compounds.
That amount is very close to our regular heads cut if you think of
it. I believe this is the main reason why the commercial whiskey is
quite similar to our self made stuff where we cut off roughly the
same amount of heads and then age in oak.
--- In Distillers@yahoogroups.com, "mstehelin" <mstehelin@...> wrote:
> From What I understand, Oxygen is important - but so is evaporating
> some of the nastier volatile alcohols. Most time this is the "Angels
> Share" But maybe a guy could somehow save it for Fuel or window
> cleaner or shellac dissolver or whatever.