## Re: Expected product

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• ... Try this: http://www.brewhaus.com/Calculators-C108.aspx Converting that to 31.75kg and figure 27.5Gal it comes up with 17.9% potential. Mason
Message 1 of 25 , Apr 2, 2010
--- In new_distillers@yahoogroups.com, "edbar44" <edbar44@...> wrote:
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> Started a 27 GALLON sugar wash, 65# of sugar, starting SG was 1.115, not an error, that's what it read, was 28 brix as I recall, used Alcotec 48 and when the SG hit 1.040, I added another 5# of sugar, fermented all the way down to .986 in 9 days, waiting for it to settle now and am wondering what percentage of alcohol is in this wash, 'm thinking between 18-20%, how would I calculate it out anyway?
>

Try this:
http://www.brewhaus.com/Calculators-C108.aspx
Converting that to 31.75kg and figure 27.5Gal it comes up with 17.9% potential.

Mason
• Hi Ed, While your probably going to get cries of Thats way too much sugar!!! from some members around here your SG number is pretty accurate. Using 65 lbs.
Message 2 of 25 , Apr 2, 2010

Hi Ed,

While your probably going to get cries of "Thats way too much sugar!!!" from some members around here your SG number is pretty accurate.  Using 65 lbs. of sugar in a 27 gallon wash (and unfortunately you didnt specify if it was US gallons or Imperial gallons so i will go with "assuming" your talking US gallons), you can easily calculate the potential alcohol ABV by just converting everything to  grams and liters - ie:

"You require approx 17g of sugar for every %.litre of alcohol you want to make. Eg if you want to make 20L of a 14% alcohol wash, you need 17 x 20 x 14 = 4760g = 4.76 kg of sugar."

Or if you lazy like myself , you can just use Tony Ackland's sugar/alcohol calculator found in his Sugar based wash section http://homedistiller.org/wash-sugar.htm  So for the initial 65 lbs. in 27 gallons US, it would be:

 kglb sugar made up to LUS qtUS gal total volume should have an SG and only require LUS qtUS gal of water and should produce a wash of % alcohol

Now without worrying about the little bit of extra volume differential in the 5 lbs. of added sugar in your wash which would increase your 27 gallons a bit, the calculation would be:

 kglb sugar made up to LUS qtUS gal total volume should have an SG and only require LUS qtUS gal of water and should produce a wash of % alcohol

Note: the differential 5 lbs. of sugar makes is only about an addtional 1.5 quarts (27.375) or...

 kglb sugar made up to LUS qtUS gal total volume should have an SG and only require LUS qtUS gal of water and should produce a wash of % alcohol

Easy huh?  Now the bad news.  Potential alcohol means just that (notice the "should" in the above calculations).  There are several factors infuencing the amount of alcohol produced from a given amount of sugar in a given amount of wash.   This is why there are sometimes several different alcohol levels given for a specified brix or SG.  (Yes Ed, here is the YA BUTTS) This is because:

"Potential Alcohol levels vary on the source. This is because the actual quantity of alcohol produced is dependant on the individual yeast strain and fermentation environment. Some sugar is also used by the yeast for growth and production of other compounds, and some alcohol escapes with the carbon dioxide produced during fermentation. The theoretical yield of alcohol from sugar due to alcoholic fermentation (glucose is converted by yeast to ethanol and carbon dioxide) is 51.1% by weight (65 %/volume). However, with these considerations it is closer to 47% by weight (59 %/volume). Jackisch notes that for "red grapes from hot areas" the yield is closer to 43% by weight (54 %/volume) (Modern Winemaking by Philip Jackisch, Cornell University Press, 1985).  "

Now if you use the scales I use for brix or Sg, as stated above from: http://www.brsquared.org/wine/CalcInfo/HydSugAl.htm  for you SG these figures can range  much lower- See below.   Also if you look at Harry Jackson's Wort Chart (also Shown below) you can see quite a difference between his, Tony's Potential ABV and others.

Frankly, while you can use Tony's Specific Gravity numbers, I think his potential alcohol calculation is high and assumes a much higher conversion or attenuation of sugars than most other sources.   So for you 70 lbs. sugar in 27 gallons or about 2.6 lbs per gallon, I would say your Potential ABV is more in the 15% to 16% range.

I will not say "HTH" because its confusing as hell and still bugs me also. LOL.

Vino es Veritas,

Jim aka Waldo.

 SG Gravity Brix Baumé Sugar Sugar (lb&oz/US gal.) Sugar (lb&oz/Imp. gal.) PA 1 (%) PA 2 (%) PA 3 (%) PA 4 (%) PA 5 (%) (degrees) (degrees) ((SG-1)×220)+1.6 g/l lb oz lb oz 0.6Br-1 F=7.36 Br×0.59 Br×0.54 PA=((Brix-3)×SG)×0.59 1.000 0 1.6 0.0 4 0 1 0 1 0.0 0.0 0.9 0.9 0 1.005 5 2.7 0.7 17 0 2 0 3 0.6 0.7 1.6 1.5 0 1.010 10 3.8 1.4 30 0 4 0 5 1.3 1.4 2.2 2.1 0.5 1.015 15 4.9 2.1 44 0 6 0 7 1.9 2.0 2.9 2.6 1.1 1.020 20 6.0 2.8 57 0 8 0 9 2.6 2.7 3.5 3.2 1.8 1.025 25 7.1 3.5 70 0 9 0 11 3.3 3.4 4.2 3.8 2.5 1.030 30 8.2 4.2 83 0 11 0 13 3.9 4.1 4.8 4.4 3.2 1.035 35 9.3 4.9 97 0 13 0 16 4.6 4.8 5.5 5.0 3.8 1.040 40 10.4 5.6 110 0 15 1 2 5.2 5.4 6.1 5.6 4.5 1.045 45 11.5 6.2 123 1 0 1 4 5.9 6.1 6.8 6.2 5.2 1.050 50 12.6 6.9 136 1 2 1 6 6.6 6.8 7.4 6.8 5.9 1.055 55 13.7 7.5 149 1 4 1 8 7.2 7.5 8.1 7.4 6.7 1.060 60 14.8 8.2 163 1 6 1 10 7.9 8.2 8.7 8.0 7.4 1.065 65 15.9 8.8 176 1 7 1 12 8.5 8.8 9.4 8.6 8.1 1.070 70 17.0 9.4 189 1 9 1 14 9.2 9.5 10.0 9.2 8.8 1.075 75 18.1 10.1 202 1 11 2 0 9.9 10.2 10.7 9.8 9.6 1.080 80 19.2 10.7 215 1 13 2 2 10.5 10.9 11.3 10.4 10.3 1.085 85 20.3 11.3 228 1 14 2 5 11.2 11.5 12.0 11.0 11.1 1.090 90 21.4 11.9 242 2 0 2 7 11.8 12.2 12.6 11.6 11.8 1.095 95 22.5 12.5 255 2 2 2 9 12.5 12.9 13.3 12.1 12.6 1.100 100 23.6 13.1 268 2 4 2 11 13.2 13.6 13.9 12.7 13.4 1.105 105 24.7 13.7 282 2 6 2 13 13.8 14.3 14.6 13.3 14.1 1.110 110 25.8 14.3 295 2 7 2 15 14.5 14.9 15.2 13.9 14.9 1.115 115 26.9 14.9 308 2 9 3 1 15.1 15.6 15.9 14.5 15.7 1.120 120 28.0 15.5 321 2 11 3 3 15.8 16.3 16.5 15.1 16.5 1.125 125 29.1 16.0 335 2 13 3 6 16.5 17.0 17.2 15.7 17.3 1.130 130 30.2 16.6 348 2 14 3 8 17.1 17.7 17.8 16.3 18.1 1.135 135 31.3 17.1 361 3 0 3 10 17.8 18.3 18.5 16.9 19.0 1.140 140 32.4 17.7 374 3 2 3 12 18.4 19.0 19.1 17.5 19.8 1.145 145 33.5 18.3 387 3 4 3 14 19.1 19.7 19.8 18.1 20.6 1.150 150 34.6 18.8 401 3 6 4 0 19.8 20.4 20.4 18.7 21.4 1.155 155 35.7 19.4 414 3 7 4 2 20.4 21.1 21.1 19.3 22.3 1.160 160 36.8 19.9 427 3 9 4 4 21.1 21.7 21.7 19.9 23.1

http://www.brsquared.org/wine/CalcInfo/HydSugAl.htm

Distillers Wort Chart - Harry Jackson

Hydrometer table
Specific gravity (S.G.)Potential alcohol % vol. Sugar / litre grams

Notes

1.0100.912.5

1.0151.625

1.0202.344

1.0253.057

1.0303.776

1.0354.495

1.0405.1107

1.0455.8120

1.0506.5132

Range average for grain wort

1.0557.2145
1.0607.9157.5

1.0658.6170

1.0709.2182.5

1.0759.9195

1.08010.6208

1.08511.3225

1.09012.0240

1.09512.7252

1.10013.4265

1.10514.1277

1.11014.9290

1.11515.6302.5

Upper limit for wine yeasts

1.12016.3315

1.12517.0327.5

1.13017.7340

1.13518.4352

Upper limit for turbo yeasts

To set a wort for fermentation:  Use the hydrometer chart and adjust your sugar content for desired potential alcohol and type of yeast used.  After adjustment, take your first hydrometer reading and record it as the Original Gravity (O.G.) figure.

When fermentation is complete, take your second hydrometer reading and record it as the Final Gravity (F.G.) figure.

Using the equation for % Alcohol By Volume, you can calculate the actual alcohol content achieved for the wort.  Compare this to the potential alcohol volume given in the chart, and you will get an idea of how efficient, or otherwise, your attenuation is.

You can also calculate the percentage of Alcohol By Weight which is sometimes used in beer brewing.

--- In new_distillers@yahoogroups.com, "edbar44" <edbar44@...> wrote:
>
>
>
>
>
> Started a 27 GALLON sugar wash, 65# of sugar, starting SG was 1.115, not an error, that's what it read, was 28 brix as I recall, used Alcotec 48 and when the SG hit 1.040, I added another 5# of sugar, fermented all the way down to .986 in 9 days, waiting for it to settle now and am wondering what percentage of alcohol is in this wash, 'm thinking between 18-20%, how would I calculate it out anyway?
>

• ... If you want to do it on your own: lets say you had 70 pounds of sugar(you did) and you want an 18% wash from that(yall know how I feel about this high
Message 3 of 25 , Apr 2, 2010
--- In new_distillers@yahoogroups.com, "rye_junkie1" <rye_junkie@...> wrote:
>
>
>
> --- In new_distillers@yahoogroups.com, "edbar44" <edbar44@> wrote:
> >
> >
> >
> >
> >
> > Started a 27 GALLON sugar wash, 65# of sugar, starting SG was 1.115, not an error, that's what it read, was 28 brix as I recall, used Alcotec 48 and when the SG hit 1.040, I added another 5# of sugar, fermented all the way down to .986 in 9 days, waiting for it to settle now and am wondering what percentage of alcohol is in this wash, 'm thinking between 18-20%, how would I calculate it out anyway?
> >
>
> Try this:
> http://www.brewhaus.com/Calculators-C108.aspx
> Converting that to 31.75kg and figure 27.5Gal it comes up with 17.9% potential.
>
> Mason
>

If you want to do it on your own:
lets say you had 70 pounds of sugar(you did) and you want an 18% wash from that(yall know how I feel about this high gravity crap but I feel like helping a brother out).
18%alcohol x 17(the constant) = 306 Grams/liter
70 / 306 x 120(constant for American) = 27.4509 gallons total volume
For you Metric loving Folk:
70lbs = 31.75kg
18 x 17 = 306
31.75 / 306 x 1000(constant for Metric) = 103.758 liters total volume

Enjoy. You want more than that you got to throw some Cash at the Mikes for "The Compleat Distiller". May be in Harry's library also.

Mason
• --Hallo new destillers hier ist die korrekte Formel zum Verdünnen you have 500 ml alkohol with 63,3 % you will have 43 % ( fine fruit for instance blacberry )
Message 4 of 25 , Apr 3, 2010
--Hallo new destillers

hier ist die korrekte Formel zum Verdünnen

you have 500 ml alkohol with 63,3 %

you will have 43 % ( fine fruit for instance blacberry )

HERE NOW THE FORMULA

W= 500 x ( 63,5- 43 )/43 = 236 ml good water
ok

hope my english is ok

sind deutschsprechende auch dabei würde mich gern anfreunden
but to english spoken people

thanks Walter from Hannover Germany
• thanks for the info, really appreciate it and as long as I figured I was in the ballpark, I m quite pleased, waiting for it to settle a little to do a
Message 5 of 25 , Apr 4, 2010
thanks for the info, really appreciate it and as long as I figured I was in the ballpark, I'm quite pleased, waiting for it to settle a little to do a stripping run.

I've got some experience now and have been getting pretty good product lately. Used a lot of good advice gathered here and on other forums and must say, the best advice was to start with a big pipe if you want to distill. I don't miss those 20 hour runs getting a few liters of good product. I can strip this 27 gallons in 5-6 hours without a problem and a 10 gallon spirit run takes about 8-10 hours netting out 5-6 gallons of product.
>
> Hi Ed,
>
> While your probably going to get cries of "Thats way too much sugar!!!"
> from some members around here your SG number is pretty accurate. Using
> 65 lbs. of sugar in a 27 gallon wash (and unfortunately you didnt
> specify if it was US gallons or Imperial gallons so i will go with
> "assuming" your talking US gallons), you can easily calculate the
> potential alcohol ABV by just converting everything to grams and liters

> >
> > Started a 27 GALLON sugar wash, 65# of sugar, starting SG was 1.115,
> not an error, that's what it read, was 28 brix as I recall, used Alcotec
> 48 and when the SG hit 1.040, I added another 5# of sugar, fermented all
> the way down to .986 in 9 days, waiting for it to settle now and am
> wondering what percentage of alcohol is in this wash, 'm thinking
> between 18-20%, how would I calculate it out anyway?
> >
>
• ... snip I ve got some experience now and have been getting pretty good product lately. Used a lot of good advice gathered here and on other forums and must
Message 6 of 25 , Apr 4, 2010
--- In new_distillers@yahoogroups.com, "edbar44" <edbar44@...> wrote:
snip

I've got some experience now and have been getting pretty good product lately. Used a lot of good advice gathered here and on other forums and must say, the best advice was to start with a big pipe if you want to distill. I don't miss those 20 hour runs getting a few liters of good product. I can strip this 27 gallons in 5-6 hours without a problem and a 10 gallon spirit run takes about 8-10 hours netting out 5-6 gallons of product.

snip

Hi, Ed and folks,

I'm yet to figure out whether to make a reflux still (probably. The pot still is great for stripping runs, also for fruit, but for a neutral spirit from sugar wash I think the reflux will be ideal);

and if so what design to use (probably Bokakob slant plate combined with Vapour Management);

and what diameter copper column to use (probably three inch, I was lucky enough to get a lot of various sized copper from a scrap merchant about three years ago before the prices went up.)

So I am especially interested in the experience of people who have made reflux stills with larger columns; diameter, height, how you made it and how you run it and how well it works.