Re: %abv of mash? %alcohol? proof?
- Thanks for the vote of confidence, but Tony Ackland is much more
qualified to be considered the expert. I flunked out of math in high
school a long long time ago.
Percentage of alcohol in the fermented grain wash is determined by a
number of things. Mostly with the amount of sugar that is present.
Then by the ability of your yeast to digest the sugar and to produce
ethanol as a byproduct. And then there are the frustrating times that
your yeast decides to slow down or stick the fermentation or the
grain starches didnt convert to sugar completely and all the theory
goes out the window. So the answer to your questionis that it is
impossible to tell you what the finished ethanol content of your wash
You will get the most of the sugar from the 5 pounds of table sugar
and the rest from the grain meal. How well the grain is converted
through mashing and enzyme action determines the rest of the sugar
I have never used a style still that your describing. I would take a
guess that it would need more than a few runs to get an ethanol
content that is very strong because there will be very little reflux
in the process.
double the percent ethanol converts to proof. For example 50 pct
ethanol equals 100 proof.
--- In new_distillers@y..., John Vandermeulen <vandermeulen@n...>
> I can't help you with the maths. I would redirect that question to
> like 'cornfed'.give
> poserboy6 wrote:
> > OK- learned a lot since yesterday but, still need some help...
> > the mash recipe i'm going with is 5lbs sugar, one packet of yeast,
> > water, and enough corn meal to fill a five gallon bucket about 4
> > inches deep.... My question is what precent abv mash does that
> > me? If I run it through an ice filled wok type still twice whatall
> > precent alcohol will I end up with? And lastly how does precent
> > alcohol of my spirit convert to proof of the spirit? thanks for
> > the help...http://docs.yahoo.com/info/terms/
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