RE: [new_distillers] Re: 1st Run "Teething Problems"
> One thing though that I am curious about, when the beer was coming upThis is an ester, called isoamyl acetate
> to boil, the temperature at the top of the still head had not moved
> from 12c, but just before it stared to move I got a strong smell
> of "alcoholic bananas", quite pleasant really,
It means something to the beer brewers - one of the side reactions that
they don't exactly want.
Similar esters, used as artifical flavours include ..
apricot : amyl butyrate
apple : isoamyl isovalerate
pineapple : ethyl butyrate
grape : methyl anthranilate
wintergreen : methyl slicylate
> and then if I smellCould be the first of the alcohol being pushed out along with the air, too
> for vapour at then exit of the still a VERY strong alcoholic vapour
> smell, lasted for about a minute and throughout all this time no
> temperature change, still 12c?? Any ideas?
rapidly past the condenser ?? Guessing here.
> Also, when I come to distill the "fine wine", I will have about 20About 22 minutes to heat up to boiling point, then maybe 6 hours to distill
> litres of 50% by volume alcohol, how long do you think that this will
> take to distill, FYI so you don't have to read #1130, I have a 3kw
> heater with a 42mm by 1.2 metre fractionating tube?
off ? Its going to depend on what reflux ratio you need - 360 minutes is
based on RR=3
> Another question whilst I am asking, why would you bother trying toIts the difference between having 6% impurities present, or 20%
> distill 94% alchol slowly, if you could distill 80% a lot faster,
> (assuming the other 20% is water) if at the end you're going to add
> water to get it to say 50% anyway?
Although the 6% or 20% is mostly water, there's still enough other
alcohols, aldehydes, esters, etc present, in very trace amounts, to affect
The cleaner you can distill the alcohol to begin with, the less flavour it
will have after its been diluted.
The 80% spirit will be rougher, and burn more in the throat, whereas the
94% one will be smoother, after they've both been knocked down to 50%
- Thanks Tony
Ron asked :
"> > One thing though that I am curious about, when the beer was
> > to boil, the temperature at the top of the still head had notmoved
> > from 12c, but just before it stared to move I got a strong smellTony wrote :
> > of "alcoholic bananas", quite pleasant really"
"This is an ester, called isoamyl acetate
> It means something to the beer brewers - one of the side reactionsthat they don't exactly want."
My new question :
Will this ester be absent in the distilled alcohol, ie is it boiled
off first or will I end up with Banana Vodka? Also, could I have
avoided it when fermenting my sugar and bakers yeast wash by doing
thanks for all yorur help, you are very generous with your time