Fractional Crystalization - Re: Stripping run for Reflux Still RE:
- View SourceThanks, waldo and mason !
i have a very cold freezer. that a this time of the year is pretty much empty . i can easily fit a five gal wash in the freezer . in a couple of days it freezes solid .i get about seven liters of crystal clear wash witch i put an air lock on till ready to use.
as mason said, i am going to keep what was frozen after extraction let it Thor out and run it through a pot still and see what i get.
--- In email@example.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
> Hi Bigdaddy,
> Yes, im afraid Mason is correct. Fractional crystalization, freezing or
> freeze distillation is an old way of making apple jack and other
> fortified wines. Its based on the differential in freezing points
> between water and ethyl alcohol (32F vs -173F). However, to get
> sufficiently enriched alcohol levels, you need a really cold freezer
> which most people dont have:
> 'The following will give you an idea of how concentrated the alcohol
> can become at a given
> temperature: at zero degrees ice will form until the liquid reaches 14%
> alcohol by volume. At 10 below ice will form until it reaches 20%. At 20
> below 27% can be made. And, at 30 below 33% alcohol can be obtained."
> See: http://www.eckraus.com/wine-making-applejack.html
> Also, as it freezes, some of the water/alcohol mixture will freeze as
> well, giving a richer alcohol soulution, so you will be leaving some
> ethanol behind. Also it does nothing to take out any fusel oils as does
> a stripping run. Read:
> <http://en.wikipedia.org/wiki/Fractional_freezing> for a full
> Vino es Veritas,
> Jim aka Waldo.
> --- In firstname.lastname@example.org, "bigdaddyg851" <bigdaddyg851@>
> > OK!, i am going to tell you what i do ! and i read it in a forum of
> new distillers months ago . take one gallon of wash. get two empty one
> gallon milk containers. put 2 quarts in each gal container and freeze
> for a couple of days till frozen. you will need quart size canning jars
> (wide mouth).take the frozen gallon milk jug with the two quarts of wash
> and turn it upside down over the quart size canning jar extract one
> quart (Freezer extraction).
> > >>>> now what you have done is cut down on your boiling time . the
> only thing left after you extract that one quart, is water! thus no need
> for a stripping run with a reflux still because you already striped away
> all that water in the freezer extraction .
> > >>> if there is anybody who can tell me why this is not a good idea
> PLEASE,i would sincerely appreciate the input . because it just makes to
> much sense to me .
> > bigdaddyg
> > --- In email@example.com, "JerryM" jkmccull@ wrote:
> > >
> > > I am fermenting a 10 gallon JEM wash. When it is ready, I will
> distill using a reflux still. My goal is a neutral spirit.
> > >
> > > Seems to me that I could control the heat and reflux rate and do a
> spirit run upfront without the need of a stripping run. Is there a flaw
> in that logic?
> > >
> > > Any responses are apperciated.
> > >