Chemical analysis of a sugar wash.

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Chemical analysis of a sugar wash.

Postby SURFFOILS » Sat Jun 29, 2019 7:01 pm

Experience reveals that a wash may have only a volume of 15% that’s drinkable. (Approximately, based on the ABV. +/-. Depending on the wash used but you get what I’m saying that it’s a small % of the full total volume that’s distilled )

My question is what effect does the time period and heat temperature of distilling have on the chemical composition of the wash ?
Does the extended heating process affect the wash the way it does with ‘cooking’ other organic substances ?
Does the effect of heating 30 litres up to an evaporation point create a higher level of unpalatable chemicals ?

Imagine a still where the wash isn’t heated like a ‘storage’ heater but more like a ‘continuous’ heater where the wash flows along a Pipe and is heated to the evaporation point and new wash is introduced....
You’d be heating a much smaller volume in the pipe using less energy, the wash wouldn’t be subjected to long heating periods potentially changing the chemical composition and the tails would be constantly removed from the still so they don’t mix with the fresh wash as it evaporates.

Horseshit or potential ?
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Re: Chemical analysis of a sugar wash.

Postby Milky » Sat Jun 29, 2019 8:04 pm

What you described is the method Jack Daniels use for their distillation.
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Re: Chemical analysis of a sugar wash.

Postby SURFFOILS » Sat Jun 29, 2019 8:43 pm

Well that's great, I'm a newbie and Im already at the Jack Daniels stage !!
Ha Ha.
Last edited by SURFFOILS on Sat Jun 29, 2019 8:43 pm, edited 1 time in total.
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Re: Chemical analysis of a sugar wash.

Postby Milky » Sat Jun 29, 2019 9:28 pm

I believe JD use a column that has slanted heated plates from the top to bottom and the mash is pre heated when traveling from the fermenter then pumps in up top in the first slanted plate. The mash flows down and vapourises along the way.
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Re: Chemical analysis of a sugar wash.

Postby SURFFOILS » Sat Jun 29, 2019 10:32 pm

Thanks Milky for the information.
For us low volume distillers I’ve got a much cheaper version that could work.
The idea is this....
A constant flow and low volume of wash that is heated and replenished with fresh wash constantly.
You get a faster evaporate from a volume of 1 litre, even faster from a constant 500ml.
The idea is that a fresh wash evaporate will be less oxidised than a wash that’s been heated for hours.
Less conversion of oils that ruin the bulk of a wash.
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Re: Chemical analysis of a sugar wash.

Postby Milky » Sat Jun 29, 2019 10:49 pm

No problem. I just wish I could find the pic I had of its internals.

So like a one way RIMS system? Wash goes in to the rims and out into the boiler?
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Re: Chemical analysis of a sugar wash.

Postby scythe » Sun Jun 30, 2019 8:09 am

Continuous still are great for stripping wash, also mainly used in commercial ventures so not really discussed here at the hobby level.

IMHO I don't think that it will give you a cleaner product than double distilling a large volume of wash.
Maybe cleaner than a double pot distil but not better than neutral that has been double distilled through a plated column.

Faster, well it must be as large corporations are always on the look out for cost reductions.

More efficient, probably about the same and will come down to insulation.
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Re: Chemical analysis of a sugar wash.

Postby woodduck » Sun Jun 30, 2019 12:21 pm

Yep this ended up exactly where I thought it would. Continuous stills aren't a hobby still so we won't be going into details here sorry.

I understand you want to go commercial which is great but these types of still don't belong on this forum sorry.
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