Methanol has a lower boiling point than Ethanol, make your cuts right and you'll catch *most* of it in the fores and heads, especially with a bubbler :handgestures-thumbupleft:
Wobblyboot wrote:]Methanol has a lower boiling point than Ethanol, make your cuts right and you'll catch *most* of it in the fores and heads, especially with a bubbler :handgestures-thumbupleft:
phir3 wrote:ABSTRACT
Scope for producing ethanol from the surplus and non-attractive mango (Mangifera indica) fruits was investigated. Six varieties of mango that are abundantly occurring in the region were selected for the study and the physico-chemical properties of mango was evaluated. The mango juice from selected varieties contained 18-20% Total Soluble Solids (TSS) and 5-18.5% of reducing sugars. Finally 8.5-10% (w/v) of ethanol was obtained from the fermentations which were conducted without adding any nutrients. The fermentation was completed within 72 h in all variety juices. Fermentation process optimized and pH 5.0, 30°C temperature, 3% (v/v) inoculum density and 3 days incubation was found be good for maximal ethanol production from mango juice.
CONCLUSIONS
Pectinolytic enzyme treatment is required to obtain high yield of juice from mango pulp. Fermentability also increased significantly with pectinase treatment. Banginapally variety is giving high ethanol compared to all other varieties. Fermentation conditions are also optimized and the selected yeast stain, Sachharomyces cerevisiae 101 is very much suitable for ethanol production from mango fruit juice. Using waste mangoes for ethanol production appears very promising. Ethanol yield (on a dry weight basis) from mangoes is higher than from most other agricultural wastes. The mangoes which, currently treated as a waste and as such, represent a very low cost feedstock. They ferment well and have a high carbohydrate concentration. Waste mangoes are already collected at packing areas and therefore transportation/harvesting costs will be minimal. No need of water for dilution and fermentation results in some what high concentration beer that would minimize distillation energy costs. Finally we conclude that mangoes are very important choicest fruits in India and an attempt to use this fruit in ethanol production would contribute considerably to the economy of the Indian as well as international mango producers.
coffe addict wrote:With you there Sam.
I honestly think that fruit washes shouldn't be attempted by beginners and when done right pose very little to be concerned about.
I've never recycled fores/heads but always tails. All the headaches are come out first why would you consume them.
But back on topic has anyone done side by side mango washes with and without peel to see the effect on the brandy....
bluc wrote:Fores doesnt touch my lips or nose. I start tasting at late heads..but its handy to know an approx. I think I will go with the double the fores cut :handgestures-thumbupleft:
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