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Carlos

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Everything posted by Carlos

  1. George: Regarding the benchtop still for proofing, you need to look at the AOAC method, which has listed all the materials you need. (AOAC Official Methods of Analysis 920.47, 942.06, 945.07, 982.10, 983.12 (17th Ed.); ASBC Official Method Beer-4; 27CFR part 30), but basically you need a glass distillation equipment as follows: Boiling flask with 35/20 joint Vigreaux distilling column with 35/20 joints, 50cm long and 2.2cm od Connectig adapter with 35/20 joints Liebig condenser with 35/20 female joint on top and straight 7mm od tube as outlet (H20 jacket lenght ca 38cm) Conderser outlet connector tube Pinch-type clamps volumetric flasks You will obviously need a heat source (electric heater) for the distillation. Now, depending on the method you use for the density measurement, you might need to have to size the flasks differently (if you are going to use hydrometers you need bigger volume than the Anton Paar DMA or the pycnometer). Also, depending on your equipment availability and method chosen you will need either a 20°C water bath or a scale sensitive to ±0.1mg Please feel free to contact me if you need more info Carlos
  2. Hi James, When you have a product that has more that 0.6% of solids (0.6g/100ml) you have to distill a sample and use the hydrometer in the separated alcohol. If you go to www.ttb.gov in the section for laboratory techniques, they list the method with all the details of the glassware you need to use. Good luck Carlos
  3. Depending on what kind of extracts you are using (eg. commercial vs. "home made") you will have all sorts of things that would precipitate (as it was mentioned in one of the replies, waxes, pectins, etc). I would suggest trying filtration. That should take care of the problem, if not, you need more purified extracts.
  4. Grain neutral spirit (GNS) has to be distilled at or above 190 proof, and it can be made from any material; it has to be bottled at not less than 80 proof. Vodka is GNS so distilled or so treated after distillation with charcoal or other materials as to be without distinctive character, aroma, taste or color (27 CFR 5.22 (a) Class 1). It also must be bottled at 80 proof or more. When making flavored vodkas (using flavors) the GNS to which the flavor is added can "shock" the flavor and denature it if it is high proof (it also depends on the flavor). If the flavor is an alcohol solution, the best way to go is to add the flavor to the vodka at the same proof, and then adjust the proof. Flavored vodkas must be bottled at 60 proof or above.
  5. Just wanted to say Hello. I had the chance to attend my first ADI conference last month and I'm very excited about what I saw there. I'm very interested in learning everything about alcohol production and distillation.
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