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I will be explaining how to "theoretically" make a distiller (Whiskey Still). (this Instructable is for learning purposes only as I am not sure of your local laws. i take no resposibility for your actions!)
The still shown below was given to my grandfather as a gift, but it is a fully working still which would theoretical create distilled water, alcohol, etc (we never really tested it). It may not be homemade, but it is perfect for explaining the basic process.
Please remember to vote if you like my Instructable.
The still shown below was given to my grandfather as a gift, but it is a fully working still which would theoretical create distilled water, alcohol, etc (we never really tested it). It may not be homemade, but it is perfect for explaining the basic process.
Please remember to vote if you like my Instructable.
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Signing UpStep 1The Process
First, i will explain the process of getting alcohol.
To start you need a "Fermented Mash"- "Braga" (recepies will be at the end). The braga is what originally contains the alcohol.
Once you have the braga, you will place it into into the container which is heated. The braga will boil, causeing the alcohol (which has a lower boiling point than water) to evaporate, go up the tube, and into the "Zmeevik" (curly tube in the refrigerator, aka the condensator). In the zmeevik, the alcohol condensates (do to the lower temperature caused by cold water in the refrigerator) and drips into the cup (or bucket if your makeing a lot).
Make sure the thermomiter never goes above 90 degrees(centigrade) (at 100 degrees (centigrade) water starts to boil; if this happens, it means there is no more alcohol in the braga).
You can now through the alcohol-less braga away.
Congradulastions! You have made your first "Samogon" (which means self distilled or moonshine).
To start you need a "Fermented Mash"- "Braga" (recepies will be at the end). The braga is what originally contains the alcohol.
Once you have the braga, you will place it into into the container which is heated. The braga will boil, causeing the alcohol (which has a lower boiling point than water) to evaporate, go up the tube, and into the "Zmeevik" (curly tube in the refrigerator, aka the condensator). In the zmeevik, the alcohol condensates (do to the lower temperature caused by cold water in the refrigerator) and drips into the cup (or bucket if your makeing a lot).
Make sure the thermomiter never goes above 90 degrees(centigrade) (at 100 degrees (centigrade) water starts to boil; if this happens, it means there is no more alcohol in the braga).
You can now through the alcohol-less braga away.
Congradulastions! You have made your first "Samogon" (which means self distilled or moonshine).
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http://www.coolest-gadgets.com/20090309/the-missisipi-distiller/
Also, I should point out that there is virtually no risk of methanol poisoning in the home-brewing of beer and wine. When you concentrate such a solution, you are not increasing the amount of impurities. True, the concentration will be higher, but you'll be consuming smaller volumes. If you use a reasonable yeast, moderate temperature, and everything is kept clean, there is virtually no risk of methanol. And whatever risk there is can be alleviated by throwing out the first bit---there are rules of thumb. Personally, I collect multiple fractions. And out of curiosity, I'm going to try the test you described.
There ARE dangers in distillation, but those traditionally come from heavy-metal poisoning and fire. The risk is very low if you are working with tiny (a few gallons) batches, especially when using constant monitoring. Furthermore, copper (with lead-free solder), stainless, or glass hardware are all food safe.
I'm guessing the permanganate triggers on methanol?
It evaporates sooner (lower temp) than the drinking alcohol, so you throw away the first stuff that comes out of your still, since any wood alcohol and acetone (tastes nasty too) comes out first if you heat it up nice and slow.
You can get a digital thermometer for about $15 from most large hardware stores, so you can tell when to start collecting the drinkable stuff.
www.homedistiller.org has a LOT of info on this.
Yeah. And to get even close to 95%, you need a well-designed refluxing still, not just a hillbilly pot still.
Also, Torani syrups are used in coffee houses to flavor coffee...not a bad choice and you can try some different flavors to see how they impact the flavor of your "squeezin's"
I'm confused, he used 600g syrup.
What brand? Evidently Karo adds salt and preservatives in theirs. Wouldn't that interfere with the fermentation?
What did u use?