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Re: Calculations

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  • daddyman00126
    Thanks for the info Jim I did put aside 2 gallons of backset from my last strip run. So I do have something to dilute my low wines with. I do like the ability
    Message 1 of 7 , Jul 2, 2008
      Thanks for the info Jim

      I did put aside 2 gallons of backset from my last strip run. So I do
      have something to dilute my low wines with. I do like the ability to
      add more flavor to my low wines, never thought about using backset to
      do it thou.

      Thanks for the tip

      The best for last
      BILL1BURP

      --- In new_distillers@yahoogroups.com, "jamesonbeam1"
      <jamesonbeam1@...> wrote:
      >
      >
      > Hey Bill,
      >
      > Good question. There are 2 basic reasons for doing this.
      >
      > The first is for saftety reasons, due to the highly explosive
      properties
      > of high ABV alcohol fumes. The second and main reason are to allow
      > additional flavors to come through in making a whiskey. I forgot to
      > tell you to use backset (sour mash) instead of water for dilution
      and
      > to add to these flavors in my first posting.
      >
      > The concept here, is that on the second (or third) distillation, you
      > want to lower the ABV of the low wines so you wont get such a high
      > ethanol percent on the spirits run. This allows more of the grain
      > flavors to come through in your final product. To take this to
      > extremes, if you used a reflux still and distilled up to azeotrophe
      > (95.6%) ABV, you would get a neutral alcohol with NO flavors...
      >
      > If you review Tony's Pot still purity chart, at a 47% ABV level,
      20
      > liters would give you something like this:
      >
      >
      > Input your Pot still characteristics
      > Initial Volume of Wash L
      > Alcohol Content % by volume
      > Initial Temperature C
      > Power during Heat-up W
      > Power during Distillation W
      > %Internal Reflux %
      > Time-step for calculation min
      >
      > Results
      > Time to Heat up Still contents
      >
      > Time Temp Collected Purity Total Collected Total Purity
      >
      > This would give you more alcohol and less flavors. By diluting you
      low
      > wines to 30% or so, it will give you a lower ABV and ability to make
      > finer cuts, like this:
      >
      >
      > Input your Pot still characteristics
      > Initial Volume of Wash L
      > Alcohol Content % by volume
      > Initial Temperature C
      > Power during Heat-up W
      > Power during Distillation W
      > %Internal Reflux %
      > Time-step for calculation min
      >
      >
      >
      > Results
      > Time to Heat up Still contents
      >
      >
      >
      > Time Temp Collected Purity Total Collected Total Purity
      >
      > As you can see, the overall ABV after 200 minutes is 64% , which is
      > almost ideal for aging on oak. Of course keep in mind, your going
      to
      > doing your cuts to all this so it wont come out exact....
      >
      > Harry and Sherman put together some excellent charts during a
      discussion
      > we had on Whiskey making in Advanced Distillers. This one gives
      you an
      > idea of how diluting your low wines will give you a lower ABV in
      your
      > final spirits run
      >
      >
      > Also review this discussion starting with
      > http://groups.yahoo.com/group/Distillers/message/41750
      > <http://groups.yahoo.com/group/Distillers/message/41750> and read
      > Harry' s Article on Dilution of Alcohol :
      >
      > http://distillers.tastylime.net/library/Diluting_the_still_charge/
      > <http://distillers.tastylime.net/library/Diluting_the_still_charge/>
      >
      > Hope this helps.
      >
      > Vino es Veritas,
      >
      > Jim.
      >
      >
      >
      >
      >
      > --- In new_distillers@yahoogroups.com, "daddyman00126"
      > <daddyman00126@> wrote:
      > >
      > > I want to thank both you Jim and also Harry for your answers. One
      > > final question about the spirit run. Forgive me if you have hit
      this
      > > topic in the past but, why would I delute the low wines with
      water? I
      > > have a pot still and am using propane for heat. I do not have to
      > > worry running it dry, or do I?
      > >
      > > The best for last
      > > BILL1BURP
      >
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