just remember if you DO make this at home you must do it with alcohol made with low pectin ingredients.the reason freeze distillation was phased out is it doesn't get rid of the heads and tails (methanol and other impurities). as pectin make methanol its wise to avoid grapes and apples. if your a homebrewer using a wine yeast can help avoid methanol contamination.
You are absolutely correct. Thier are a lot of variations to what I do and I'm hoping that if someone has a better idea or an easier way that they will let me know. Also, this is meant for individuals that are new to this process and just want to give it a try. Thanks for the comment.
You can also go ahead and freeze concentrate the apple juice in that you plan on adding back. That way you get more flavour/sugar and less of that water, that you just worked so hard to get out...
@@kaiserblaine7316 Absolutely fraudulent website. They steal your money as soon as you get duped into their $1 free trial!!! After they get your $1, they start charging $157 every week, and there is no stopping!!
You should only let it ferment for a month at the most, you could develop mold or it could even go bad. This is only a basic trial if you decide to let it go longer let me know what you think of the taste, and if you find a sweet spot that you like let me know.
I've tried this a few times now. I really don't care for apple wine that has been freeze distilled. Mine seems to take on some harsh notes when I freeze it. Grape, on the other hand, wow. Great wine after freeze distillation.
Is it just juice you get from the store like apple you were saying or could you use fruit juice,Also do you have to add anything to it like hops or peat..yeast........I would like to give this a try
The juice I use is store juice, I just make sure there isn't a ton of additives. Also, you only need to add sugar and yeast, do not add hops. Hopps are for bitterness and preservation of beer.
No problem brother. Some people are trying to freeze jack, and let the ice melt till the coloring is gone. That is not how we increase ABV. We increase it by taking the initial ice right out of the batch. It's reverse of distilling which has the same effect. Taking alcohol from a must or mash will remove most (if not all) of the flavor, and tannins. That's why distillers use flavored oak charred barrels to add flavor back in.
I don't think you will ever be able to remove all the water by freezing it and with the Jack you might have to freeze it on a baking pan, this will give it a larger area to come in contact with the temperature. It would defiantly help freeze it faster.
Yeah, freeze jacking is definitely not very efficient for water and alcohol separation. The molecules come together closer when cold. That's why distilling works so well. When heated, the molecules pull apart. That's the whole idea to distilling really. The heat causes the alcohol to completely separate at 173 degrees. Water boils at 212 degrees. So, anywhere in between would work, but the lower temp, the better to prevent the water from getting any ideas of tagging along.
The term "cut" almost always speaks of REDUCING the potency/content ....think about the words you choose! Sounds dumb if you ask me. Having said that I am not sure of the word to use but I am guessing it would be something along the the lines of "concentration" I seem to recall the term "fractional" is used for this? But "cutting" is like the OPPOSITE meaning, the worst choice of terms ...again IMHO ...just drives me crazy when terms get used that dont make any sense...
just remember if you DO make this at home you must do it with alcohol made with low pectin ingredients.the reason freeze distillation was phased out is it doesn't get rid of the heads and tails (methanol and other impurities). as pectin make methanol its wise to avoid grapes and apples. if your a homebrewer using a wine yeast can help avoid methanol contamination.
That is a great point thanks for the information.
its actually being used now days in some new companys for even beer.
I know im pretty late, but i read that you can also boil it for a couple minutes at 150 degrees or so to boil of methanol, but not ethanol.
Yea a company in I think Ireland are freeze distilling making beer at 22 abv.
Dont drink to much!! If you do!! You get a major hangover 😂
Thanks for this, ive been trying to find a way to seperate the ice and this works pretty well
better to let it drain out slowly rather than squeeze out the alcohol. squeezing it forces water through as well.
You are absolutely correct. Thier are a lot of variations to what I do and I'm hoping that if someone has a better idea or an easier way that they will let me know. Also, this is meant for individuals that are new to this process and just want to give it a try. Thanks for the comment.
That is a good trick to save some juice aside to cut it back in to your mix later, I bet that would make a tasty zinger!
You can also go ahead and freeze concentrate the apple juice in that you plan on adding back. That way you get more flavour/sugar and less of that water, that you just worked so hard to get out...
pro trick : you can watch series on Flixzone. Been using it for watching a lot of movies these days.
@Kaiser Blaine Definitely, have been using flixzone} for months myself =)
@@kaiserblaine7316 Absolutely fraudulent website. They steal your money as soon as you get duped into their $1 free trial!!! After they get your $1, they start charging $157 every week, and there is no stopping!!
if u have a still would that be a better way to get the good stuff lol out of the wine
It would be easier to just use a still, but I'm trying to give a few options that don't include a still.
MASTER
am i just stoned or is that water bottle crooked... well i am stoned but im pretty sure that water bottle is crooked...
How long do you let your sugar water/wine age? Will a make a taste difference if it's one month vs. one year old?
Regards, Alex
You should only let it ferment for a month at the most, you could develop mold or it could even go bad. This is only a basic trial if you decide to let it go longer let me know what you think of the taste, and if you find a sweet spot that you like let me know.
Does this work to make alcohol for fuel?
technically you could if it was a sugar wash and you would half to do it a lot to get a high enough abv
I've tried this a few times now. I really don't care for apple wine that has been freeze distilled. Mine seems to take on some harsh notes when I freeze it. Grape, on the other hand, wow. Great wine after freeze distillation.
Thanks for the input.
Im going to try this with my sugar wash
Is it just juice you get from the store like apple you were saying or could you use fruit juice,Also do you have to add anything to it like hops or peat..yeast........I would like to give this a try
The juice I use is store juice, I just make sure there isn't a ton of additives. Also, you only need to add sugar and yeast, do not add hops. Hopps are for bitterness and preservation of beer.
I have a couple of videos on trying to make alcohol
best intro
Thanks.
Same thing they do to make "ice" beer. That's why it tastes like shit, but will get you drunk quick.
Your absolutely right mds6387. I'll get into refining flavors later, but for now, I just want to teach the basics. Thanks for the comment.
No problem brother. Some people are trying to freeze jack, and let the ice melt till the coloring is gone. That is not how we increase ABV. We increase it by taking the initial ice right out of the batch. It's reverse of distilling which has the same effect. Taking alcohol from a must or mash will remove most (if not all) of the flavor, and tannins. That's why distillers use flavored oak charred barrels to add flavor back in.
I don't think you will ever be able to remove all the water by freezing it and with the Jack you might have to freeze it on a baking pan, this will give it a larger area to come in contact with the temperature. It would defiantly help freeze it faster.
Yeah, freeze jacking is definitely not very efficient for water and alcohol separation. The molecules come together closer when cold. That's why distilling works so well. When heated, the molecules pull apart. That's the whole idea to distilling really. The heat causes the alcohol to completely separate at 173 degrees. Water boils at 212 degrees. So, anywhere in between would work, but the lower temp, the better to prevent the water from getting any ideas of tagging along.
You look like a totally different person without glasses and a beard.
+Robert William I know, it was not my Idea. they will be back
3:20 HALF A GALLON is a liter....
The term "cut" almost always speaks of REDUCING the potency/content ....think about the words you choose! Sounds dumb if you ask me. Having said that I am not sure of the word to use but I am guessing it would be something along the the lines of "concentration" I seem to recall the term "fractional" is used for this? But "cutting" is like the OPPOSITE meaning, the worst choice of terms ...again IMHO ...just drives me crazy when terms get used that dont make any sense...
Thanks for the help. I'll try a little harder next time. Sometimes running off the cuff puts me at a loose for works.
Aw fuck, the grammer police are watching homemade hootch videos again....
yeah, that word threw me too. It seemed backwards.