I do have a bit of a habit of picking up a couple of pints of vinegar every few weeks and adding to my sodium acetate collection. Regarding distilled vinegar - it's made from distilled spirit, not distilled after fermentation.
I haven't tried the acetone but did IPA... it works ok, some minor loss, I think it's slightly soluble IIRC, the acetone may not. But I'm curious why you'd wait for it to dry out to rewash it...? I would think if these are sugars, they will be harder to remove from the crystals after drying... keeping it wet and doing 3 or 4 washes back to back and then recovering the streams after... but should be good and clean and ready for a single dry in a few minutes... Edit: also, your "uncooked" batch would still contain the sugars... I'd process them likewise (even tho it does appear they're leaning towards trace, if you want the more pure product...)
@Cranial Construction How is it possible to dry sodium acetate trihydrate in the open air? That compound absorbs so much moisture from air that it dissolves into a puddle of concentrated solution; it´s deliquescent!
Distilled vinager is not distilled, it's vinager made from distilled alcohol with added sugar, vitamines and trace minerals. The vinager culture can't live from pure alcohol. Also i have found another way to clean the sodium acetate, just heat it in the oven till it dehydrates to the anhydride and it starts turning black. That way you destroy the sugars and convert them to carbon that can be filtered of without problems (after redissolving of course)
Interesting, but both vinegars start from the same batch. Only there's 1% less water is added to the cleaning vinegar, making it stronger. The acetic acid in both vinegars contain the same quantities of "extras". It seems that keeping the temperatures low regardless of the type of vinegars used is key.
@@cranialconstruction2218 woops, brain fart. For some reason I thought diluting it would replace the contaminants...don't ask me why I was thinking it would.
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Well done sir!
I had so much fun watching this video! It was so cool to see the crystals and the supersaturation! P.S. You are so darn smart!
Thanks!!
I do have a bit of a habit of picking up a couple of pints of vinegar every few weeks and adding to my sodium acetate collection.
Regarding distilled vinegar - it's made from distilled spirit, not distilled after fermentation.
I haven't tried the acetone but did IPA... it works ok, some minor loss, I think it's slightly soluble IIRC, the acetone may not. But I'm curious why you'd wait for it to dry out to rewash it...? I would think if these are sugars, they will be harder to remove from the crystals after drying... keeping it wet and doing 3 or 4 washes back to back and then recovering the streams after... but should be good and clean and ready for a single dry in a few minutes...
Edit: also, your "uncooked" batch would still contain the sugars... I'd process them likewise (even tho it does appear they're leaning towards trace, if you want the more pure product...)
@Cranial Construction How is it possible to dry sodium acetate trihydrate in the open air? That compound absorbs so much moisture from air that it dissolves into a puddle of concentrated solution; it´s deliquescent!
It's only possible if you wash the crystals in cold acetone first. I mention that albeit rather quickly.
Distilled vinager is not distilled, it's vinager made from distilled alcohol with added sugar, vitamines and trace minerals. The vinager culture can't live from pure alcohol. Also i have found another way to clean the sodium acetate, just heat it in the oven till it dehydrates to the anhydride and it starts turning black. That way you destroy the sugars and convert them to carbon that can be filtered of without problems (after redissolving of course)
I appreciate your input. Thank you!
Use cleaning vinegar next time. Less sugars but a little more math due to the higher concentration.
Interesting, but both vinegars start from the same batch. Only there's 1% less water is added to the cleaning vinegar, making it stronger. The acetic acid in both vinegars contain the same quantities of "extras". It seems that keeping the temperatures low regardless of the type of vinegars used is key.
@@cranialconstruction2218 woops, brain fart. For some reason I thought diluting it would replace the contaminants...don't ask me why I was thinking it would.