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Freeze distilling

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  • ups474@aol.com
    More correctly known as fractional crystillization , the practice of freezing an alcoholic mash then removing the (concentrated)alcohol was used in ancient
    Message 1 of 1 , Jul 26, 2000
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      More correctly known as "fractional crystillization", the practice of
      freezing an alcoholic mash then removing the (concentrated)alcohol
      was used in ancient times before distilling was known. The problems
      with trying to purify alcohol this way was that not only did the
      ethanol come out of the block of ice, but so did all the nasty higher
      and lower alcohols that cause painfull hangovers, and there is no way
      to separate them from the ethanol by freezing. the other reason you
      may have already seen: if you have ever put a bottle of vodka in the
      freezer (a traditional method of serving), you will notice that no
      matter how long it is in there, it never does anything but turn
      slightly thick, like syrup- no water freezes out once the alcohol
      gets up to 40%. Unless you have easy access to a source of liquid
      nitrogen, etc. so you can "super cool" the mash, then bring it's temp
      back up in a controlled enviroment so as to melt off various alcohols
      at various times, it's not worth bothering. Even then, it ain't
      worth it-the energy needed to keep the mash that cold would exceed
      the energy requirements needed to distill it. Home winemakers use
      this technique to make fortified wines without using distilled
      spirits- Put the mash in a plastic jug, leaving enough room for
      expansion, then put this in the freezer until it's a solid block of
      ice, then invert the container over a collection jar and gather
      everything that melts out until you have collected half of what is in
      the jug. With a 10% mash, this will come out to about 17% ABV.
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