The problem is temperature. To get the good alcohol from your fermented stuff (whatever it is, fruits, grains, etc.,) you need about 203 degrees.
This is because alcohol vaporizes at a lower temp than water. Water distillers crack on temps over 212 and recondense the steam, so, unless you have a temperature knob, all you’re going to do is boil and recondense your mash, beer or wort.
There may also be a component problem. Are the guts of your distiller hardy enough to handle raw alcohol? Or are they likely to get brittle, leak or leach strange flavors into your would-be hooch?
A leak of nice, hot, high-proof alcohol vapors is an explosion and fire just waiting to happen.
January 1st, 2010 at 8:44 am
Not very well.
The problem is temperature. To get the good alcohol from your fermented stuff (whatever it is, fruits, grains, etc.,) you need about 203 degrees.
This is because alcohol vaporizes at a lower temp than water. Water distillers crack on temps over 212 and recondense the steam, so, unless you have a temperature knob, all you’re going to do is boil and recondense your mash, beer or wort.
There may also be a component problem. Are the guts of your distiller hardy enough to handle raw alcohol? Or are they likely to get brittle, leak or leach strange flavors into your would-be hooch?
A leak of nice, hot, high-proof alcohol vapors is an explosion and fire just waiting to happen.
Possible? Yes. Easy? No.
Oh! And illegal.
Best wishes!
January 2nd, 2010 at 12:38 pm
It is illegal
but why not.
you are talking glass retort and condenser No metal???