From: Allen Mulvey <allen@amulvey.com>
To: 'Microcontroller discussion list - Public.' <piclist@mit.edu>
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Date: Fri, 17 Apr 2020 09:28:21 -0700
Subject: RE: [CAUTION: Failed DKIM Test][OT:: Making Moonshine
Thread-Topic: [CAUTION: Failed DKIM Test][OT:: Making Moonshine
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I think I misread your post. You are using the light bulb to warm the
fermenting mash not to actually distill it. Sorry.

Allen

-----Original Message-----
From: piclist-bounces@mit.edu [mailto:piclist-bounces@mit.edu] On Behalf Of
Allen Mulvey
Sent: Friday, April 17, 2020 12:25 PM
To: 'Microcontroller discussion list - Public.'
Subject: RE: [CAUTION: Failed DKIM Test][OT:: Making Moonshine

I'm wondering about something. From what I recall from college chemistry
(half a century ago) temperature is critical for successful fractional
distillation of most substances. It does not seem that a 100W light bulb
could maintain 20 liters at about 78.5C which I believe is the required
temperature for ethanol. (Temperature is measured in the vapor above the
liquid. Actual temperature will vary a bit depending on other factors,
pressure, etc.)

This site says, "A good distillation column will produce a mixture of 95
percent alcohol and 5 percent water."
https://sciencing.com/separate-alcohol-water-8626016.html

Allen

-----Original Message-----
From: piclist-bounces@mit.edu [mailto:piclist-bounces@mit.edu] On Behalf Of
RussellMc
Sent: Friday, April 17, 2020 7:44 AM
To: Microcontroller discussion list - Public.
Subject: [CAUTION: Failed DKIM Test][OT:: Making Moonshine

*Summary: Looking for advice on making high alcohol % mix from sucrose.*
I propose to distill this to make hand sanitiser for friends / others.

__________________

I wish to make what could be mistaken for moonshine :-)
The end result will be hand sanitiser - or will be if I get enough alcohol
yield.

I'm a teetotaller and the mix is sucrose, water and yeast, so it's unlikely
to be very attractive to many.

I'm told that with the right yeasts alcohol endpoints of 15-17% can be
reached.
I'm also told that breadmaking yests are liable to only reach about 5%.

My first batch based on web advice, uses 4 kg of sucrose, water to about 20
litres and a copious dollop of bread making yeast.
I'm warming it with a 100 Watt incandescent lightbulb rescued from the
stygian gloom of obsolete technology.

Based on CO2 being liberated, progress is slow.

"Proper" high alcohol yeasts are said to be expensive, but more
importabntly, are not available in our current 'lockdown' situation.

I imagine that once I get a high alcohol yeast I should be able to run an
ongoing breeder plant, as for decades ago ginger beer.

I'm hoping that I may be able to use a high alcohol bottled beer to provide
enough starter yeast to get a plant going.

*Any practical advice on achieving high alcohol percentage and rapid
brewing times would be appreciated. *

*Any thoughts on using a high alcohol beer as a yeast starter?*

*_______________________*

IF I can get 10% from 4kg sugar in a 20l batch that's 2l of alcohol (based
on volume.

=3D 8 x 250 ml sanitiser packs.
So cost / 250 ml raw materials only + labour at $0.01/hour is about
$1/bottle.
Better than the current typical $24/bottle when it can be found.

______________________________

Denaturing?
I made it. That should be enough :-)


     Russell
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