Alcohol = ethanol = Trinkbranntwein = Fire-water =
drinking alcohol = Brandy = Spirit
Alcohol results from
fermentation of sugar/water liquid products: Grapes/clusters, Trester, fruit, molasses, grain, potatoes. By pure breed? Yeasts today converte the sugar is in equal parts into carbonic acid, alcohol = ethanol and small quantities of by-products. This occurs during the fermenting process.
Yeast result in 50-100% fewer alcohol! Carbonic acid escapes over the fermenting essay and the alcohol remains in the fermenting liquid.
Methanol, acetic acid, ethyl acetate, high-per cent alcohols also Fuseloele mentioned, acetaldehyde, prussic acid = only with stone fruit, flavour materials, ester etc..
The alcohol is separated by distillation from the fermenting liquid, mainly water. This is done via heating up the fermenting liquid . The mentioned by-products develop during the fermentation from glycerin and protein materials, which Fuseloele forms.
Only the by-products lend its typical
taste and smell to the alcohol. Unfortunately the by-products do not only have good test advantages but also disadvantages, which are harmful. They taste and do not only smell badly, but are also poisonous.
For this reason with distillation one differentiates and one separates:
Fist run = Head
It smells and tastes miserable, is poisonous and must be away-poured.
Central run = middel
Usable alcohol, which is suitable for the human benefit. The spirit is to be adjusted after addition of soft water to drinking strength before benefit.
Last run = Tail
It contains Fuseloele, which contain
flavours and taste materials, but because of the bad taste not to be used
Alcoholmeter, alcohol tester
Alcoholmeter measures the alcohol percent in alcohol/water liquids!
If sugar is in the liquid, then the
measurement is false! For that an alcohol/water/sugar liquid cannot be measured with an alcoholmeter!
The most well-known alcohol meters are after: Weight %, volume % = vol. % or in former times also after Tralle % mentioned, Proof %, Gay Lussac & Cartier - . Further information is to be found: click here!
The alcohol meters after Proof display the double to value of volume %!
When I use an alcoholmeter:
1. In order to measure the result after distillation. Here normally an alcoholmeter is enough to
0-100 % approx. 230 mm long.
2. In order to dilute and prepare for the filtration with activated charcoal the alcohol.
Here that should be better approx. 300 mm long alcoholmeters of 0-100 % volume.
3. In order to adjust the alcohol to drinking strength. Here a finer alcohol meter of 30-60 %
volume should. approx. 300 mm long with quite far distances between the lines
to be used.
Still better one uses this alcoholmeter with an inserted thermometer and a temperature correction scale.
For more information see measuring