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Re: [new_distillers] Re: Re-distillation ??

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  • White Bear
    Robert-   Good luck in you micro-distillery venture, I hope it works out for you.  I ll have to do some research for oat based liquor thanks. WB
    Message 1 of 20 , Feb 2, 2013
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      Robert-
        Good luck in you micro-distillery venture, I hope it works out for you.  I'll have to do some research for oat based liquor thanks.
      WB
       
       

      From: RLB <last2blast@...>
      To: "new_distillers@yahoogroups.com" <new_distillers@yahoogroups.com>
      Sent: Saturday, February 2, 2013 9:06 AM
      Subject: Re: [new_distillers] Re: Re-distillation ??
       
      White Bear: So far, I have read about 3 oat beers and one oat liquor, and that is made in the UK if  remembered correctly.  Oats might be what I am looking for as a way to stand out when my goal is reached of one day opening a micro-distillery.  In my area corn and oats are a major agriculture commodities that are grown to sell rather than use, so my ingredients would come directly from the farm.  Just wish they grew wheat, barley, and rye in this area.  Will have to look into buckwheat too. Robert    


      From: White Bear <sha_man_1@...>
      To: "new_distillers@yahoogroups.com" <new_distillers@yahoogroups.com>
      Sent: Saturday, February 2, 2013 5:38 AM
      Subject: Re: [new_distillers] Re: Re-distillation ??
       
      ZBob-
        Thanks for the information, explanation and graph, I'm going to have to do a few graphs myself.
        Do you or anyone else know where there is an Oatmeal Whiskey recipe, this sounds intriguing.
      WB
       
       

      From: tgfoitwoods <zymurgybob@...>
      To: new_distillers@yahoogroups.com
      Sent: Friday, February 1, 2013 5:55 PM
      Subject: [new_distillers] Re: Re-distillation ??
       
      Robert, I'm not sure where you heard the bit about boiling point of a mixture "freezing" at the boiling point of each volatile liquid in the mixture (I'm assuming until that specific liquids is all boiled off?), but that's not how boiling points work, and operating on that assumption will just drive you crazy. As determined by Roualt's law, the boiling point of a mixture of volatile liquids is determined solely by the mass and molecular weight of each (and all) compound, and the atmospheric pressure, and the composition of the vapor boiled off is also determined by those same factors. As boiling progresses, the composition of the boiling wash changes gradually, so the boiling point also changes gradually. Contrary to some practices, I am an experienced potstiller that does use a head thermometer, although I'd never use it to make cuts on an unknown wash, because different washes benefit from cuts at different temperatures. For the sake of general information, I've graphed a lot of still run head temperatures with time, and once the wash boils, the curve is always as smooth as I expect it to be. The best model to understand how the curve is continuous is to look at a graph of boiling points and percentages for a simple binary mixture of ethanol and water. Yes, it's a first approximation of wash behavior, but it's a pretty darned good first approximation. http://www.kelleybarts.com/PhotoXfer/alcoholvaporCelsius.gif The blue curve represents the percentage of ethanol in the liquid over the range of boiling points, and the red curve represents the percentage of ethanol in the vapor that boiled off at that boiling point. From that curve, if you have a 10% wash, it will boil at ~93C (199F) and as the percent of ethanol in the wash approaches zero, the temperature of the wash will approach 100C (212 F). As long as the mixture is boiling, you have absolutely no control over its temperature; turning up the power only makes vapor faster. Just as a very very general idea, and because I'm on the road and don't have access to my files (but I do have some graphs in my book), for the grocery store wine I distilled in my coffeepot still, foreshots and heads were up to ~91C (196F) and hearts were 91-94C (196-201F). Everything after that was tails, which I still collect and distill again with other junk alcohol. I know a few people who have made oat whiskey. I'm not sure why more don't. Zymurgy Bob, a simple potstiller
      --- In mailto:new_distillers%40yahoogroups.com, RLB wrote: > > I am a newbie to distillation, 6 total stripping runs, and not not one finish run to date. My family were not moonshiners, and with AFT and TTB getting a woody every time they think someone is Moonshining I will pass on trying to become a still hand. This is all a new learning process for me know matter how much I read. > > I use a thermometer to see where my boiling points are in my new pot still. All of my web site reading states that temps will freeze every time it hits a new alcohol boiling point no matter how high you set your heat. For me Ethanol starts to boil from 191 to 193, so I sniff the end of my condenser to define all of the different cuts in a stripping run. For my stripping runs, my fore-shots will curl your toes, heads has an unpleasant strong smell, hearts has a strong smell with a sweet bouquet, and tails smell like a wet dirty sock. What I mean by strong smell: Take a sniff of +50% abv alcohol vapor. Who needs to ever drink when those vapors will make you as drunk without ever having a hangover. Yes, it might be true that most experienced people do not use a thermometer in a pot still, but I find knowing where the different boiling points are as being very helpful in my learning process. So far, all of my experience involves sugar washes, > and my first grain experiment will most likely be with oatmeal. I find it interesting that there is so little mention of oats. Oats have 30 to 33 percent sugar, but very little spirits come from oats > > Robert > > > > > ________________________________ > From: bleu jeanzz > To: "mailto:new_distillers%40yahoogroups.com" > Sent: Thursday, January 31, 2013 11:39 PM > Subject: Re: [new_distillers] Re: Re-distillation ?? > > > > Robert, you run a pot still with out a thermometer. They are worthless in a pot still. Make your cuts by smell, taste and feel. I don't know anyone who makes good stuff who uses a thermometer for anything other than entertainment value on a pot still. > > > > ________________________________ >
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