Freeze Distilling
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- Опубликовано: 7 сен 2024
- How to freeze distill to remove water and increase the concentration of alcohol in wine.
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Tried this with some homemade mead recently. Started with 8 oz, repeated the process 3 times, ended up with about 2 oz final yield, just enough to fill a shot glass. Not sure of ABV, but it was STRONG stuff! Much stronger than the mead I started with. Very tasty and sweet, though. I liked it.
This is a really simple method of distillation and it works well. One thing i wanna suggest though is if you do this with homemade alcohol the methanol in it will become more concentrated and it definitely can make you sick and cause vision loss depending on how much methanok was origionally in the wine unlike what you said in this video, if youre using lower abv wine its not as big of a deal but with something arounf 16% alcohol you probably want to follow a simple process for removing methanol just incase there is any in there. To do this you want to heat the alcohol to 148-150 degrees farenheight because methanol evaporates at that tempature, ethanol evaporates at around 170-175 degrees Fahrenheit so if you keep the tempature of the alcohol at around 148-150 F tha the methanol will evaporate and the ethanol will remain untouched. Its definitely worth the extra step just in case.
That's not how it works.
@@SuperFunkmachinehow does it work? I want to do this right.
@@wastingyourtime05 Methanol does not boil off, it form's an azeotrope with ethanol and water.
So it remans at a fairy constant rate with the ethanol output.
What does come off first is still nasty but its not methanol.
To really deal with Methanol you have to stop it at the start, with simple steps like:
Removal of pectin-rich fruit parts such as skins an cores.
Heating the mash to over 70c denaturizes pectin methylesterase enzymes.
Acidification of Mash and Not recycling the tailings.
@@SuperFunkmachine I'm not reading all that
@wastingyourtime05 I just watched a video and basically if it wine it doesn't contain methanol because of the yeast used for wine is different than that of alcohol 🤷🏾♂️
It's not that you don't get a hangover, it's that you need to drink more to get it, talking from experience 😂
thank you!
I accidentally did this with vodka in the freezer once. There was ice in it
Heads and tails is also called fores and backings. The reason people got rid of it was the quantity of methanol in it. If you're concerned with methanol in your fractional(freeze) distilled alcohol then just heat it up for about five minutes and I'll be removed from the solution.
Would this work for other plants too that have been soaked in water an then frozen too?
If you can ferment the plant into alcohol, you can freeze distill it to concentrate the alcohol.
@@WesAdams Thank you. I need both to be sure the alcohol from it as well as its salt an oil as well. I plan to distill some white lotus this way. I thank you too as well for did not know what an how freeze distilling was supose to work an now i very much do it should help in that it will keep from burning the work at first you see.
Trouble is with this method you don't get the fusil oils out, still give a person a headache. ?
Headache? It will make you blind
It's ice not ass
It's definitely ass
It’s ass
It's Ass not ice
You must be British
Most people speak improper english
now heat it to evaporate the methanol 🤷♂️
What is head heart tail
1 yr late add⬇⬇
1 head (best)
2 heart
3 tail (end least)
maybe brix°
degree points..thaw
olive oil grades
(poor example
Heat distillation or traditional distillation boils off the alcohol from the water. During the fermentation process, pectin and yeast stress produce methanol and vitriolic oils, which can increase the intensity of hangovers and significant amounts of methanol can make you go blind. These are mixed with the alcohol when distillation occurs, but when you run them through a condenser, they cool off and condense quicker than the alcohol, hence why they are called the heads.
The heart is the highest ABV stuff, and the tails are the stuff that is more watered down because the water begins to boil off with the alcohol. You throw out the heads unless you are making bio fuel, you drink the heart (sometimes referred to as the body), and you can throw out or save the tails to add to your next distillation for a chance to get more alcohol out of them. You can also drink the tails, but that is kind of a waste.
Freeze distillation doesn't remove the heads from the heart though, so you drink them with it, but when doing traditional distillation, they concentrate out first, so if you were to drink it you would get sick. Doing a gallon of wine for a freeze distillation doesn't concentrate the heads as much, so it would be the same as drinking a gallon of wine when you only drink a pint of the distilled stuff. You also get just as drunk though because the alcohol content is higher by volume.
@@Chop__. Unless you're intentionally adding methanol to the product you make, you're completely fine.
You don't need to worry about methanol if using sugar wash btw
@@Chop__. what are tails
@@opanainmyveins the diluted spirits that are left after distilling
Hi , please till me the freezin distllition from apple juice no need yeast ?
Is this english?
What's this like at the end, is it actually nice to drink?
It taste like liquor.
Would you put the ice back in the wort? I am planning to do that for the first time. What do you think will be the wort like when i do that?
you will just have the original product then
Most juices these days come from concentrate anyhow, so adding a can of apple juice concentrate would be cost effective and save a bit of time, but eventually you'll have a container full of vegemite (yeast, etc...)
Done that by mistake.
Just heat it up to 76C°. Not more! For 10 min. And all the shit is gone. Then you dont get sick. 😉
No. Don't spread nonsense, freeze distillation doesn't magically produce methanol. It's safe. There's probably more methanol in sunny d
@@JemSquash94 doesn't produce it but it also concentrates methanol. cooking off the methanol u will feel the difference if u drink enough of it.
All fruit juices contain pectin some more than others which produces methanol during the fermenting process so heat distilling or freeze distilling it will have methanol in it in heat distilling when the product reaches 145 degrees fahrenheit the methanol evaporates that's why the first 2 ounces of heat distilled is thrown away freeze distilling doesn't allow this to happen which is why OP said to heat it up for 10 minutes at 76 celsius because during that 10 minutes it will evaporate the methanol away leaving only ethanol which removes the sick feeling associated with methanol consumption TLDR: dudes right read a book
@@swampysanta5445 ethanol is an antidote to methanol.
@@JemSquash94 thats just incorrect.