By Distiney-Nancy | 04 April 2018 | 123 Comments

how distilling alcohol works?

When you produce alcohol by distilliing, you do some starting with water, sugar, perhaps fruit or grain, and yeast.

The yeast consumes the sugar and or starch in the mix, and produces alcohol.then need remove the alcohol from the water. That’s distilling.

Fortunately, this is not a hard process. There are two ways. The most efficient one is using a still.
Because alcohol will evaporate at a lower temperature than water, you simply ‘boil’ the alcohol at the right temperature…around 78 degrees Celsius, or 174 degrees Fahrenheit. You keep it around that temperature until the alcohol boils off, leaving the water behind.


As this vapour boils off, you need to cool it, otherwise, alcohol ‘steam’ will shoot out. This would be bad.
Usually, it is passed through a condenser which has cool water running through it, or which is in cool water.
The alcohol vapour then turns liquid again and comes out as ethanol, or ethyl alcohol.
The key with this is you need a still. Please don’t try to improvise a tea kettle or pot or something else that might be dangerous. Get a commercial still, or if you’re handy, make one out of copper.


The other way to do it is by freezing. Although alcohol boils before water, it freezes way after water. So, make some alcohol with plain water, sugar and yeast. Wait until it finishes fermenting, it will clear. Carefully siphon or remove the cleared brew and put into plastic bottles (old pop or soda bottles will work fine.) Don’t fill them quite up, since the water will expand. You don’t want them breaking. Then put them in your freezer for a day or two. The water will freeze, but the alcohol won’t. Then just pour off the alcohol into another container. Poof…vodka!



 

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