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Everything posted by perfection

  1. If the answer is aany may be used, please tell me what is most commonly used in the run industry ......and how is molasses different from cane honey? Thanks
  2. Would not demineralized water or distilled water be 100% pure, so why get into glacial water, spring water and other sources of natural as pure as possible water when you can get absolutely pure water by distillation or reverse osmosis?
  3. I understand that mashing of malted barley with hot water allows the amylase to break the starch liberated during germination into fermentable sugars What i would like to fully understand is how does it work when using unmalted grains....... If unmalted grain (say corn or rye) is the source material to be used to make a spirit (lets say vodka) it would have to be cooked first to gelatinize the starch in the grain (possibly pressure cooked to speed things up or for 'stubborn' grains) - is this cooking done in mash tubs/ranks/tuns? after which it will be cooled to circa 65 degrees Celsius, awaiting the addition of malt meal (or added enzyme) that will break down the starch into fermentable sugars OR are cooking the unmalted grain and mashing it in a tank with malt meal (or enzyme) two separate operations in two different equipment Thank you folks at ADI Regards and many thanks
  4. I was wondering whether the solid spirit plate in a continuous still rectifier can be repositioned if a lower proof spirit is needed (or will this require re-assembling) ? Also if it's position is fixed at the top of a rectifying unit, does that mean that if a lower proof spirit needs to be run it will all be based on thermal control? Is the spirit plate ever externally and deliberately cooled?
  5. I understand that if an alcoholic beverage is based on barley as raw material it would go for the malting -(self saccharifcation) route to make a mash for fermentation as barley has high diastatic ability Possibly that holds good for wheat too? Theoretically, if a spirit or liquor steam is to be made from rye, corn, millet can it be done by the malting the grain followed by saccharification using the grain's own amylase assisted by malted barley or does it have to be done by cooking the grain or grain bill before adding malted barley (as cooking will destroy any amylase) to do the saccharification. Will the results of say, cooking the rye grain and malting the rye grain result in a mash that tastes the same (only different routes to get there)? Sorry if this is a dumb question, but would like to settle it my my mind Thanks folks at ADI Stay safe
  6. Is their a technical name for those port hole type windows that one sees alongside the running length of the analyser and rectifier columns of a continuous still? Are they optional to the design of a still and what benefits do they serve?
  7. Is the term rectification used to refer to all the post stripping processing in a distillation process including processes used to concentrate the ethanol in one of more subsequent runs) and column runs that are aimed at isolating the ethyl alcohol from certain or a specific congener element? Is the word used in pot distillation too and if so, how ? would a second and subsequent run in a pot stil batch process also be described as rectification sub process within distillation Thanks for any clarification and guidance from experts at this fantastic forum
  8. Thank you for taking the time out to help me Meerkat - Would you please in a few lines, explain its consequence to distillation? Distillation is a controlled process and the lower the temperatures the slower (and more thorough?) the distillation. So do distillers stay clear (below) this temperature (boiling point of the liquid at various concentrations) for a better separation or is there some other significance for pot and column still distillation? Thanks
  9. Easily googled i have found that the boiling point of ethyl alcohol is 78.37 degrees Centigrade. I would believe that this is the boiling point of PURE ethyl alcohol at 1 atm pressure Distillation however occurs on a (fermented) wash or a low wine (the distillate after the first distillation of a pot still process) which means the quatum of alcohol would be in the region of 7-12% and 28-32% respectively. My question: Although, the ethanol will vaporize at various speeds at various temperatures, what would be the boil point of the alcohol when in amixture where its strength is 15% or 30% - will it still achieve a boil to vapour at 78.37 (other things being equal)? How does one approach thinking about this?
  10. when distilling in a pot still (and I am assuming twice to get the distillate to an appreciably high alcoholic abv) is it that the distillate resulting from the first distillation is ALWAYS cloudy resulting from smearing even if one has made cuts to sever heads and the tails? What is the reason why smearing happens resulting in a little cloudiness? Does it happen with all spirits or does it depend on the source material from which the wash is made? Why does it not happen in the second run of the pot distillation? Thank you
  11. Thanks a lot each one of you. Much clearer now.... Does this further imply that each plate in the rectifying column is at a marginally higher temperature than the one below it and can the temperature of each plate be controlled externally or manually? and WHY wash with water if the distillate has to rectified in another set of 2 to 3 columns (like for vodka I assume)?
  12. Dis not understand.... Are not plates in a rectifier column supposed to make up a continuous still? So whats the difference?
  13. I do understand that continuous (column) stills are more efficient due to their throughput and non-stop feed of wash, but I would like to know whether repeated distillations ( I believe it is called rectification) in a pot still could produce neutral spirit with almost no congeners identical to a continuous still Do/can continuous stills produce neutral spirit in a single run? or are they also rectified to get neutral spirit?
  14. I understand stillage is what is left behind in a pot still after distillation is known as stillage (variously called pot ale and vinasse) My question is whether the term applies to column (continuous) stills in any way? Is the pumped wash (ready for stripping) filtered in some way before being pushed into the analyser of the column still ? Thanks
  15. seeing the US definition for Gin, is it right to understand that - the use of neutral spirit is not legally necessary for Gin production except for compound Gins - the distillation can be done in ANY kind of still Is this correct?
  16. Thanks FORESHOT I think there seems to be some issue in the use of the terms base spirit and the final redistillation that incorporates the gin/juniper flavours One last set of questions for utter clarity. lease just state YES or NO 1 the US definition does accept gins that are directly pot distilled from mash over botanicals (as the EU definition does NOT they insist on NGS compounded or redistilled (steeping or vapour infused) 2. Do you mean distillation or redistillation or either in the above? 3. Is the base spirit used Neutral Grain Spirit (NGS) when redistilling or compounding with botanicals? 4. Can original or direct distillation also refer to continuous still distillation from a mash? 5. If one does an original distillation from mash in a continuous still and then introduces the botanicals (say in a finishing continuous still run) , will this be regarded as redistillation too or is redistillation always in a pot still for flavour incorporation 6. If one makes a pot still gin and introduces the botanicals in the second or third distillation is that taken as re-distillation or original distillation ? Thank you each one who contributed to answer these 'theoretical question'
  17. Yes friends, I am coming from a pure theoretical background..... Language is not a barrier....culture …. perhaps! I need to understand the term "original distillation from mash" in detail for my project as it appears in the US definition of GIN My understanding: original distillation from mash could be done in continuous stills or pot stills. When done in pot stills it would require at least two or more distillations to get the alcohol content upto a respectable purity. Hence my query was to understand whether the flavour of juniper and other botanicals are introduced during the fist run of pot distillation or the second (or third). If during second distillation would it be regarded as a redistillation or original distillation would this be done by steeping the botanicals or vapour infusing them I hope I am clearer now Thank you
  18. if a pot still is used what would constitute made from original distillation from mash Introducing the flavour of botanicals during (I) first pot distillation run (ii) subsequent pot distillation runs (iii) either Would the botanicals be steeped or vapour infused? or is the second and subsequent run in a pot still considered re-distillation? and what if the flavours were introduced in a second or finishing run of a patent still (assuming the spirit is made from a mash in a patent still) is that too considered a redstillation (rather than an original distillation)? In a patent still, would the botanicals be steeped or vapour infused?
  19. I am a student of alcodemics and am doing my research project on Gin. I understand the difference in the way distilled Gin is defined in US and EU I need to understand...... Is there a definite and direct connect between the term original distillation and the term pot distilled gins? Thank you
  20. I am a student of alcodemics and am doing my research project on Gin. I understand the difference in the way distilled Gin is defined in US and EU My understanding of Direct distillation is In direct distillation (also called original distillation), a fermented grain mash is pumped into a still. Heat is applied and the spirit vapors rise though the still and through a “gin head” at the top of the still that holds juniper and other botanicals The gin head is a fixture that holds the mix of botanicals though which the vapors pass and extract the flavours My questions are Is an original or direct distillation carried out in pot stills or patent stills? Won't these gins have a heavy body if done in pot stills? Will they not require minimum two runs if done in a pot still and are the botanicals exposed to vapours in the first run, second run or both? The result would be classified as juniper based spirit as per EU (rather than gin, distilled gin or London gin) assuming the predominance of Juniper - is this right? Thank you
  21. I am a student of alcodemics and am doing my research project on Gin. I understand the difference in the way distilled Gin is defined in US and EU My question is When making distilled Gin the neutral spirit is redistilled (in the presence of botanicals). Can this re-distillation be carried out in patent stills or only in traditional pot/alembic/carterhead stills? and if it can be done in patent stills, may I assume both steeping and vapour infusion techniques may be used? I also notice that the word traditional is no longer included in the EU law when describing how London dry gin should be produced. The word was never there when describing distilled Gin Thank you
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