I have the same sort of setup but I use a dimmer switch and set it so it doesn't go above 78°C/172°F. This is an ideal setup if you live in a apartment/flat. Just get a gallon of apple juice, 1lb of sugar (brown is best) and one teaspoon of bread yeast. Ferment it in the bottle with the lid slightly off for 10 to 14 days. Put it into the air still and run it. You have now made a 1L bottle of apple brandy that cost very little to make. Normally comes out at around 35% ABV.
Just so you know, you can only get methanol from fermenting with fruits or vegetables. If you ferment with sugar as only food for yeast, it is literally impossible for any methanol to form. It is also extremely cheap. Much cheaper than buying the cheap wine. - Small amount of high ABV yeast - 1kg of sugar per gallon of water - 1 teaspoon "yeast nutrients" per gallon of water
Hi Martin, Thanks for the video it definitely helped me get started although I did distill wine that contained sulfates which attributed to an off smell but overall the end product wasn't bad. also you were right on point with the 40-45min time frame.next time I'll be sure to use wine that contains no sulfates. Thanks again for sharing!
Nothing wrong with your English. Some people making the story about distillation harder than it is. If you use a fraction column, you are right. Then you need to maintain the exact temperature. But in this case we just boiling the whole stuff. And because there is also wine (ethanol) in the water. The boiling temperature will be lower than the boiling point of water. But when there is more and more ethanol out of the still, the temperature will rise. And ending at 100 degrees centigrade.
you know distillation of wine was first introduced by the Arabs, later on distilled wine could be used as medicine and people started calling it "Aqua Vitae" which is Latin for Water of Life. Distilling wine makes it much stronger, because the the boiling point of Alcohol (78 degrees centigrade) is lower then that of water (100 degrees centigrade). As the wine is slowly heated, vapor begins to rise from its surface long before the liquid starts to boil. Due to alcohol's lower boiling point, this vapor contains proportionately more alcohol and less water then the original liquid. Drawing off and condensing this alcohol-rich vapor produces a liquid with a far higher alcohol content then wine, though it is far from being pure alcohol, since some water and other impurities evaporate even at temperatures lower then 100 degrees centigrade. However, the alcohol content can be increased by repeated re distillation, also known as rectification.
i have same machine, / device... and i use a AUD$11 for 5L box win at 10% abv, and get about 1400ml clear drinking spirits.. mix with your favorite mixer
+Tom Hambling Why not buy some vodka yeast, some sugar, and make 22 liters for about the same price? You just need a fermenting container (a big pail with a lid, essentially). It makes 22l of 15-20% alcohol and costs basically nothing.
Martin van Gijn Oh, I just meant high-alcohol yeast. Some people don't realize brewers yeast won't give you alcohol percentages above 8-10%. For that, you need a high-potency yeast that can survive, indeed thrive, at alcohol levels of 20%. My last "wash" used Still Spirits' "Classic" blend that averages 18% when brewed with 8 kg of sucrose and at about 22 deg C.
Martin van Gijn Yah, my current batch is at 18% and I'm about to start using my air still. I'm guessing I should get 55-65% and all that from one yeast kit, a carbon pack, 8 kg of sugar, and a finings pouch... 5-6 liters of 60% clean alcohol from 22 liters of high-test beer.
You can do the same with a 'mains dimmer switch' that are very cheap to buy. Put some water in it with a thermometer and set the dimmer so the temps don't go above 78°C/172°F.
Hi, first of all i apologize for my English not very good. I really wondered that this device can be used for wine distillation process. As far as I know, the water evaporates 100 degrees and the alcohol evaporates 80-95 degrees. If this device is shown in the video coming off the heat to 100 degrees (that is normal, because this is a distillation of water device) the alcohol in the wine will be wasted. I wondered if the quality of the alcohol is distilled from this device.
If you have à still of over 30 liters, then it is possible to have à dangerous level. 4 liters can't harm you. Only when you put something other then wine inside. You have to now some basics. Greetings, Martin
Shhhhhh Sarsasmo... he'd NEVER do that... it'd be illegal to add pure acohol to your car's gass tank, wouldn't it? Though, it sure helps with a little more power. :) Not that I'd know....
Put good stuff in, and good stuff will come out. Just for some hobby it's fine. A copper distillation still is the best. But this works just fine for small amounts.
I am trying to strip the alcohol out of some old wine I had laying about. I filled the air still to the max level and began the process. The still was continuing to produce clear liquid out of the spout way past two hours. At what point does the alcohol stop and distilled water begin? The spirit produced has a nasty odour and I want to run it through a few times however there seems to be no clear instruction on this process.
You have to taste the out flowing liquid along the way. And remember, if the wine have a "odeur" it will also become in the alcohol leaving the ketel. What you can do then; Put active charcoal in the wine, and shake it and let it rest. Do this for two days (shake it sometimes over the day). So the bad smell will disappear. Then strip it out. All other flavors will gone also, but you can use it for example making liquor from herbs.
Okay ... taste as we go. Sounds like a plan. My friend is a seasoned stiller and says run it through a few times before running it through the charcoal. So I shall combine your suggestion with his. Cheers.
@@donherley1811 Calculate the percentage of alcohol, do the math. The alcohol content assuming 13% alcohol content would cease once 13% of the original volume is distilled. After that it is water.
Collect a sample in a teaspoon, if it ignites, you're getting lots of alcohol (80 proof or more), if it won't ignite you're getting more water and less alcohol.
sux it dont have a thermometer built in to it the first shot is a rough guess if ya had a thermometer you could throw out the heads anything that comes out before 173 degrees F thats what i do i eaven wait till it hits 175 to be shure lol using a 18L still
Hi...I have the same machine as you and am wanting to distill some homemade wine but I have not dine this before so could you let me know please why you took off the filter when the alcohol was dripping through? Thank you...Amy help would be much appreciated!
No, there are traces of methanol, ppm you only throw away the first 15 ml about. Even when you let it in no problem. 5 liters is to less wine to get dangerous amounts of methanol. If you make 100 liters at once, then you can get dangerous situations. So, don't worry.
If you start with a 14% abv alcohol, you'll get about 600ml out of 4.5l. You want to discard the first 25-50ml of the distillate since that will contain all of the methanol, acetone etc that you don't want. Since you can't regulate the temperature on these, it's best to take 100ml at a time and after about 400ml start checking for bitterness since you don't really want the tails either.
I know this is an old video but why would there be methanol in your wine? Wouldn't the wine maker get rid of the methanol before bottling and selling it so they wouldnt get sued?
did u put any water with the wine? why did you unplug the distiller then plug it back in? where can i get the "wash" or the "mash" to add with the wine?
I understand that arabs/turkish used to put anise when they distill wine to make "arak/raki" or "ouzo" in greek language but I dont know when they add the anise to it. Is it after finishing the distillation by pouring the the final product with anise in a pot and cook it? Soak it with anise? I'm not sure how they made make and I would appreciate it you enlighten me. That's first question. The second question about Methanbol. I read below that methanol is also produced from wood and plums. I do make my wine from fresh juice I buy it from supermarket, dissolved sugar and yeast. Do I still get methanol out of it even from the first 10-15ml? Thank you for the video!
How about the second question? :) Do I still get methanol from fresh juice bottles that you buy from stores? Or just the pressed grapes that you get methanol from? I know it's just 15-10 but it just curious
Stavrose85 Very little. If there are much wood like particles in the juice, then there will be more methanol. The amount of methanol stays on the low side. Because it is only about 5 liters in one time. So no worries.
I am confused about this. when you distil water it is supposed to clean the water, leaves dirt behind. so you put anise in, it adds chemicals, nutrient, flavor? wouldn't all of that stuff remain behind? and only the alcohol comes out? just like cleaning the water? or you soak it all together, it will be mixed with the alcohol that comes into the jug? if you then put more anise in to the same alcohol and run it through again, each time the alcohol gets stronger? but will there be anise flavor and it gets stronger each time? but how do some people use this process to make medicinal product? so that their medicine is all left behind and the alcohol is taken out... do you want the alcohol to evaporate and rise up, passing thru some plant materials when it is vapor? then it absorbs this for when it is cooled to liquid form?
the first few centiliters of the batch (the head) contains alcohol that comes from the wine and you'd have drunk it anyway, so why is it considered bad after distillation?
Did it taste like store bought brandy, or like straight vodka? The idea is to impart the flavors of what it is in the pot to the distillate. ? If it tastes like, vodka, and looks like vodka, the flavors of the wines were not saved in the distillate.
@@mpvg1 The distilling of wine makes brandy, the color has very little to do with it. You can make a Must equal to 13% in a couple of weeks. Whey waste store bought wine?
Yes, that's true. In Holland they allow 1/2 a liter trough a glass column. The ethanol must be bought from a store. Only for use by your self. Yes, that's the way it is. Tax will be payd.... And also for oure Europe :-)
Sorry for the late Comment. What is the Power Rating of the Still? I have a Still but it is 750W 110v-120v. So I know it will run hotter. So should I turn it on and off to keep the temp low or does it matter? Thanks for the Video. Cheers
you misunderstood my question. how much alcohol are you left with at the end of the process? last question.. what is the name of the the tool you used to see how much percent of alcohol is in the liquid?
I’m seven years to late but if you still don’t no or never ended up doing it it’s a air still and depends what the original alcohol content of the wine has if it was 12 percent it would make more than a six percent idk the exact amount but the stronger the wine you put in the more distilled alcohol you get
To tell us how bad it is. That's is exact wat they doing all the time. Only there fait is oké, the rest stinks? Just believe in yourself will be enough I think. And if you don't like it, keep it to yourself. I also eat fish, meat like cow, pig, chicken, lam. Because I have no believe I can do ever I like by the law.
+Martin van Gijn thank you for quick reply and the video. i started with wine and certainly threw out alot more than what i should have. what i had at first had a reading on 130 proof, then the rest ended at about 10 proof.
+David Spillers just taste along the way every five minutes or so. You will find the right time to stop. And even when you start without throwing away the first bit. It won't harm you're health. When you have made a really bad wine, with a lot of wood parts like from plums. You need to distill 30 liters at once. And than drink the first that is coming out to get a to high amount of methanol. If you distill just 5 liters in one time, you never reach the danger point.
+Martin van Gijn Yup. At worst, the end percentage of methanol is *exactly* the same as the amount in the bottle. So, if drinking the bottle wouldn't harm you (other than a hangover), there is no way drinking the first 15 mL can, either. Methanol is usually only around 1% at most, so it's a trivial amount. It's only in the bad old days when a moonshiner would distill 15 gallons at once that the amount of methanol would be dangerous, and even then you'd need to *only* drink the first bit.
+TheJohn8765 Totally right, but percentage is 100 mg in white wine, and 50 mg in red wine. So less than 1% En when you distal from 5 liters you keep the first bit, and stop at 1 liter. It is not possible to get a dangerous amount. Its even so that commercial liquor and wine alway's contains some methanol. Why? Its allowed to have a certain amount of methanol in the liquor and wine. It is possible to get it all out, but if you can sell it too, its money. You can make a better product. If you just use water, yeast, and some vitamins. Distill it like this, it will be perfect. Once it was tested with a gas chromatograph by a friend of my. It was containing less then 1 ppm of methanol. So you can make a better product. Cheers!
he told you, you can add different things. Then you have "essential" alcohol, around 40% if you use wine like this. You're on the wrong channel for concentrating oils.
Its an automatic device. But even when you using a gas still, you just keep the kettle boiling softly. By tasting the outcome so now and then will tell you how far the distilling is going on. If you have a temp censor on it, then you now when the most ethanol is out. Not necessary to have this. Enjoy!
There appears to be a lot of misconceptions about methanol. Methanol is NOT produced by the distillation of wine. Throwing out the first few mls of distillate is just wasting high concentrated ethanol. People drink bottles full of wine all the time, there's no difference in the wine contents before and after distillation. Methanol is produced by the distillation of wood, NOT sugar. Please read scientific literature rather than trusting people with no education in science. Disclaimer: This rant is only focusing on wine distillation, I can't speak for people who distill grain mashes that my have woody contaminates.
Actually it has been shown that with cheaper wines you can have pieces of vines and fiber material that can distill into Methanol. But I agree that with many fine wines it would be a waste to throw away any of it and or to even do this.... Another thing to remember is when distilling anything you are removing the saturation in which effects how the substance hits you in your blood stream. Better safe the sorry to be honest. Also it is rather easy to taste the difference. I usually just flick my finger over it as it first starts pouring and dab it to my tounge. once the bitterness is gone it will start to taste smoother.
+Zoeysmydog Umm, methanol can also be produced by fermentation of pectins. Which wine happens to have in a fair amount. Just because it's called "wood alcohol" doesn't mean the *only* place it can come from is wood. For someone claiming others are bs'ing, you sure are full of it yourself.
+TheJohn8765 Right, pectins give "wood spirit". They are in plums, cherry's, apple, and like the branches of grapes. The first that's comes out is methanol, and some other "high" spirits. (tiny amounts)
+oarapoglu yeah there is. I did some research. unless you are making wine from straight table sugar it will contain methanol. It is not of concern however if you are drinking wine. The issue comes into play when you distill the alcohol. You will always want to throw away 1/10 of what you are brewing just to be sure you ditch the methanol.
+Cloud Maverick Pity for you, make a new research. When you let the yeast "eating" the sugar. They will produce Ethanol and carbon dioxide. When there are woody parts in your most, it produces also Methanol. Pure sugar will always produce ethanol.
+Cloud Maverick Yes, there is. It's produced by the fermentation of pectins in the grapes. It's normal. The only important part is the concentration, which is usually around 1% or so. Again, that's normal.
Yes (mostly). For each batch of this size, you simply sequester the first 15-30 mL. In distilling terms, this is called "the head". Methanol is usually about 1% of the volume, and boils at a lower temperature than ethanol, so is going to come out first. Toss that out, and you've removed the majority of the methanol (although I like his idea of using the methanol to stop the windshield washer fluid from freezing in the winter).
omg if your gonna distill do it right not with one of these 1 gal water distillers. They are way too small so you cant make proper cuts. Not to mention their is NO copper in the vapor path which help clean out impuritys in the shine. Build or buy a proper still. Go and learn about real distilling and how to do it the SAFE and right way
Hi...I have the same machine as you and am wanting to distill some homemade wine but I have not dine this before so could you let me know please why you took off the filter when the alcohol was dripping through? Thank you...Amy help would be much appreciated!
You don't need the filter. It can block you're system, and change the taste of the liqueur. (Distillate) Just do it, and taste the whole way. Except for the first 10 cl, you can use it in wintertime in you're car to get the window defrost.
I have the same sort of setup but I use a dimmer switch and set it so it doesn't go above 78°C/172°F. This is an ideal setup if you live in a apartment/flat. Just get a gallon of apple juice, 1lb of sugar (brown is best) and one teaspoon of bread yeast. Ferment it in the bottle with the lid slightly off for 10 to 14 days. Put it into the air still and run it. You have now made a 1L bottle of apple brandy that cost very little to make. Normally comes out at around 35% ABV.
good man, ive watched 5 videos now and your the first to take off the top
Just so you know, you can only get methanol from fermenting with fruits or vegetables. If you ferment with sugar as only food for yeast, it is literally impossible for any methanol to form. It is also extremely cheap. Much cheaper than buying the cheap wine.
- Small amount of high ABV yeast
- 1kg of sugar per gallon of water
- 1 teaspoon "yeast nutrients" per gallon of water
Martin, thank you for the video, tips and sharing of your knowledge. Greetings from South-Africa
Hi Martin,
Thanks for the video it definitely helped me get started although I did distill wine that contained sulfates which attributed to an off smell but overall the end product wasn't bad. also you were right on point with the 40-45min time frame.next time I'll be sure to use wine that contains no sulfates.
Thanks again for sharing!
I add a roll of pure copper mesh in my air still as the wine has sulfites and this will help remove those nasty off flavours.
Nothing wrong with your English. Some people making the story about distillation harder than it is. If you use a fraction column, you are right. Then you need to maintain the exact temperature. But in this case we just boiling the whole stuff. And because there is also wine (ethanol) in the water. The boiling temperature will be lower than the boiling point of water. But when there is more and more ethanol out of the still, the temperature will rise. And ending at 100 degrees centigrade.
you know distillation of wine was first introduced by the Arabs, later on distilled wine could be used as medicine and people started calling it "Aqua Vitae" which is Latin for Water of Life. Distilling wine makes it much stronger, because the the boiling point of Alcohol (78 degrees centigrade) is lower then that of water (100 degrees centigrade). As the wine is slowly heated, vapor begins to rise from its surface long before the liquid starts to boil. Due to alcohol's lower boiling point, this vapor contains proportionately more alcohol and less water then the original liquid. Drawing off and condensing this alcohol-rich vapor produces a liquid with a far higher alcohol content then wine, though it is far from being pure alcohol, since some water and other impurities evaporate even at temperatures lower then 100 degrees centigrade. However, the alcohol content can be increased by repeated re distillation, also known as rectification.
+Kwon Kee Complete true. And the first outcome is the higher alcohol methanol.
Add 100 to your degrees.
from Moscow with Respect! Cheers!
Depends on the starting % from the base wine. If its 12%, you can get 43%, if you use stronger wine, the outcome will be stronger to.
i have same machine, / device... and i use a AUD$11 for 5L box win at 10% abv, and get about 1400ml clear drinking spirits.. mix with your favorite mixer
+Tom Hambling Why not buy some vodka yeast, some sugar, and make 22 liters for about the same price? You just need a fermenting container (a big pail with a lid, essentially). It makes 22l of 15-20% alcohol and costs basically nothing.
+TheJohn8765 Yeast, sugar, water ok. But what about the vodka? Don't understand the vodka.
Martin van Gijn Oh, I just meant high-alcohol yeast. Some people don't realize brewers yeast won't give you alcohol percentages above 8-10%. For that, you need a high-potency yeast that can survive, indeed thrive, at alcohol levels of 20%. My last "wash" used Still Spirits' "Classic" blend that averages 18% when brewed with 8 kg of sucrose and at about 22 deg C.
+TheJohn8765 Ok, that's what you mean. Right, at the good circumstances you can get with the power yeast till 20%
Martin van Gijn Yah, my current batch is at 18% and I'm about to start using my air still. I'm guessing I should get 55-65% and all that from one yeast kit, a carbon pack, 8 kg of sugar, and a finings pouch... 5-6 liters of 60% clean alcohol from 22 liters of high-test beer.
Good to hear. And if you start with a good beginning product , the outcome will be good also.
The factory modified alcohol version of this has an extra pedastal attached with a thermostat. You can set it to a specific temp and let it run.
You can do the same with a 'mains dimmer switch' that are very cheap to buy. Put some water in it with a thermometer and set the dimmer so the temps don't go above 78°C/172°F.
Hi, first of all i apologize for my English not very good. I really wondered that this device can be used for wine distillation process. As far as I know, the water evaporates 100 degrees and the alcohol evaporates 80-95 degrees. If this device is shown in the video coming off the heat to 100 degrees (that is normal, because this is a distillation of water device) the alcohol in the wine will be wasted. I wondered if the quality of the alcohol is distilled from this device.
If you have à still of over 30 liters, then it is possible to have à dangerous level. 4 liters can't harm you. Only when you put something other then wine inside. You have to now some basics.
Greetings, Martin
Thank you for the great video. May I ask, did you mean that you would add the methanol into the car's fuel tank?
Shhhhhh Sarsasmo... he'd NEVER do that... it'd be illegal to add pure acohol to your car's gass tank, wouldn't it?
Though, it sure helps with a little more power. :) Not that I'd know....
I have the same distiller as you, I’ve always wondered if I could distill 🍷
Put good stuff in, and good stuff will come out. Just for some hobby it's fine. A copper distillation still is the best. But this works just fine for small amounts.
What is the alcohol content produced by 1 bottle of wine?
what a smart guy he puts the heads in his cat that will also clean the carbs
Next time I'll put some text in as well.
I am trying to strip the alcohol out of some old wine I had laying about. I filled the air still to the max level and began the process. The still was continuing to produce clear liquid out of the spout way past two hours. At what point does the alcohol stop and distilled water begin? The spirit produced has a nasty odour and I want to run it through a few times however there seems to be no clear instruction on this process.
You have to taste the out flowing liquid along the way. And remember, if the wine have a "odeur" it will also become in the alcohol leaving the ketel. What you can do then; Put active charcoal in the wine, and shake it and let it rest. Do this for two days (shake it sometimes over the day). So the bad smell will disappear. Then strip it out. All other flavors will gone also, but you can use it for example making liquor from herbs.
Okay ... taste as we go. Sounds like a plan. My friend is a seasoned stiller and says run it through a few times before running it through the charcoal. So I shall combine your suggestion with his. Cheers.
@@donherley1811 Calculate the percentage of alcohol, do the math. The alcohol content assuming 13% alcohol content would cease once 13% of the original volume is distilled. After that it is water.
Collect a sample in a teaspoon, if it ignites, you're getting lots of alcohol (80 proof or more), if it won't ignite you're getting more water and less alcohol.
sux it dont have a thermometer built in to it the first shot is a rough guess if ya had a thermometer you could throw out the heads anything that comes out before 173 degrees F thats what i do i eaven wait till it hits 175 to be shure lol using a 18L still
Hi...I have the same machine as you and am wanting to distill some homemade wine but I have not dine this before so could you let me know please why you took off the filter when the alcohol was dripping through? Thank you...Amy help would be much appreciated!
About 45 min.
easy to settle the discussion, if the first 250 ml of distilled wine burns yellow, it is methonal
No, there are traces of methanol, ppm you only throw away the first 15 ml about. Even when you let it in no problem. 5 liters is to less wine to get dangerous amounts of methanol. If you make 100 liters at once, then you can get dangerous situations. So, don't worry.
If you start with a 14% abv alcohol, you'll get about 600ml out of 4.5l. You want to discard the first 25-50ml of the distillate since that will contain all of the methanol, acetone etc that you don't want. Since you can't regulate the temperature on these, it's best to take 100ml at a time and after about 400ml start checking for bitterness since you don't really want the tails either.
I know this is an old video but why would there be methanol in your wine? Wouldn't the wine maker get rid of the methanol before bottling and selling it so they wouldnt get sued?
Basically "you can't trust the Dutch!" 😂
So, you can pour store bought wine into an airstill and distill it? Do you have to throw any away? Is it good?
your right, but when the pot is just 4 liters. then, there is never enough to get dangerous methanol levels. proost!
did u put any water with the wine? why did you unplug the distiller then plug it back in? where can i get the "wash" or the "mash" to add with the wine?
How long it will take to distill 4 liters of Wine? Can I use any distiller for distilling Wine?
I understand that arabs/turkish used to put anise when they distill wine to make "arak/raki" or "ouzo" in greek language but I dont know when they add the anise to it. Is it after finishing the distillation by pouring the the final product with anise in a pot and cook it? Soak it with anise? I'm not sure how they made make and I would appreciate it you enlighten me. That's first question.
The second question about Methanbol.
I read below that methanol is also produced from wood and plums. I do make my wine from fresh juice I buy it from supermarket, dissolved sugar and yeast. Do I still get methanol out of it even from the first 10-15ml?
Thank you for the video!
Stavrose85 They put It al together with the wine. I make this also sometimes. Use four to five stars of anise, you can crush them a little.
How about the second question? :) Do I still get methanol from fresh juice bottles that you buy from stores? Or just the pressed grapes that you get methanol from? I know it's just 15-10 but it just curious
Stavrose85 Very little. If there are much wood like particles in the juice, then there will be more methanol. The amount of methanol stays on the low side. Because it is only about 5 liters in one time. So no worries.
Martin van Gijn thank you so much :)
I am confused about this. when you distil water it is supposed to clean the water, leaves dirt behind. so you put anise in, it adds chemicals, nutrient, flavor? wouldn't all of that stuff remain behind? and only the alcohol comes out? just like cleaning the water?
or you soak it all together, it will be mixed with the alcohol that comes into the jug? if you then put more anise in to the same alcohol and run it through again, each time the alcohol gets stronger? but will there be anise flavor and it gets stronger each time?
but how do some people use this process to make medicinal product? so that their medicine is all left behind and the alcohol is taken out...
do you want the alcohol to evaporate and rise up, passing thru some plant materials when it is vapor? then it absorbs this for when it is cooled to liquid form?
Perfect, but if your "Wine"have à good quality. No problem.
the first few centiliters of the batch (the head) contains alcohol that comes from the wine and you'd have drunk it anyway, so why is it considered bad after distillation?
I would make a guess, that because it is more concentrated? I don't really know. Good question
Did it taste like store bought brandy, or like straight vodka? The idea is to impart the flavors of what it is in the pot to the distillate. ? If it tastes like, vodka, and looks like vodka, the flavors of the wines were not saved in the distillate.
That's true, also any left sugar will be stronger.
Martin van Gijn Well did it taste like a brandy or a vodka? What was its color?
+Piano Man42 Brandy
+Piano Man42 Color depends on what you start with.
Martin van Gijn Did you taste a brandy or vodka? I am a rookie at this. I am about to make wine from scratch now.
if you were to run the alcohol you got again in the machine rewashing it would the alcohol content go up again?
Yes.
how long does it take before the first bit of alcohol comes out?
Hi! If I run this 1st distillation thru about 2 more times, would I reach 70%?
If you redistill a second or third time add a pint of water or it could explode. Boiling 70 % alcohol is Dangerous.
What are you making rubbing alcohol?
@@fredsanford4116 going for either moonshine or everclear.
you took out the filter right? and whats the machine called?
Why do you use red wine, and not the white wine? For taste?
Motorpenny You can take the color you want. No problem.
@@mpvg1 The distilling of wine makes brandy, the color has very little to do with it. You can make a Must equal to 13% in a couple of weeks. Whey waste store bought wine?
how long does the whole process take?. sorry for all the questions
Yes, that's true. In Holland they allow 1/2 a liter trough a glass column. The ethanol must be bought from a store. Only for use by your self. Yes, that's the way it is. Tax will be payd.... And also for oure Europe :-)
Nothing better than happy slaves... gotta love'em!
Sorry for the late Comment. What is the Power Rating of the Still? I have a Still but it is 750W 110v-120v. So I know it will run hotter. So should I turn it on and off to keep the temp low or does it matter? Thanks for the Video. Cheers
David Rosario this one is about 500 Watts, bit higher must be no problem.
you misunderstood my question. how much alcohol are you left with at the end of the process? last question.. what is the name of the the tool you used to see how much percent of alcohol is in the liquid?
I’m seven years to late but if you still don’t no or never ended up doing it it’s a air still and depends what the original alcohol content of the wine has if it was 12 percent it would make more than a six percent idk the exact amount but the stronger the wine you put in the more distilled alcohol you get
how much 40% alcohol did you get off of the 3 bottles that you put in?
Just curious, what brand of water distiller is this? I've heard different brands of water distillers can produce different abv.
eBay brand. Lol. They are all over eBay just make sure you get the one with the stainless steel inside not plastic
You get about 1 liter ethanol.
+mehmet olcay If you drink enough everything wil kill you, even water will kill you at 25 liters. Also guns and bombs kill you. Better not use them.
To tell us how bad it is. That's is exact wat they doing all the time. Only there fait is oké, the rest stinks? Just believe in yourself will be enough I think. And if you don't like it, keep it to yourself. I also eat fish, meat like cow, pig, chicken, lam. Because I have no believe I can do ever I like by the law.
For thoes who might thing the brandy is unsafe to drink watch Systm - Episode 51 "Distill Your Own Alcohol" from 2008.
Did you manage to separate the sulfur dioxide from the wine before pouring the wine into device, as that will reflect in your health later on?
Avtograff It was home brew. So no surfer was used.
Hi Martin, you say that the wine was home made? If thats the case, its ok. But if its from the shop, it is inside ;)
I did the same step with the same system and my proof reading is at zero. It just taste like sweet water. What might I have done incorrectly?
What did you put in the jar? And how many you throw away at the first step? Must be no more then 10 - 15 ml
+Martin van Gijn thank you for quick reply and the video. i started with wine and certainly threw out alot more than what i should have. what i had at first had a reading on 130 proof, then the rest ended at about 10 proof.
+David Spillers just taste along the way every five minutes or so. You will find the right time to stop. And even when you start without throwing away the first bit. It won't harm you're health. When you have made a really bad wine, with a lot of wood parts like from plums. You need to distill 30 liters at once. And than drink the first that is coming out to get a to high amount of methanol. If you distill just 5 liters in one time, you never reach the danger point.
+Martin van Gijn Yup. At worst, the end percentage of methanol is *exactly* the same as the amount in the bottle. So, if drinking the bottle wouldn't harm you (other than a hangover), there is no way drinking the first 15 mL can, either. Methanol is usually only around 1% at most, so it's a trivial amount.
It's only in the bad old days when a moonshiner would distill 15 gallons at once that the amount of methanol would be dangerous, and even then you'd need to *only* drink the first bit.
+TheJohn8765 Totally right, but percentage is 100 mg in white wine, and 50 mg in red wine. So less than 1% En when you distal from 5 liters you keep the first bit, and stop at 1 liter. It is not possible to get a dangerous amount. Its even so that commercial liquor and wine alway's contains some methanol. Why? Its allowed to have a certain amount of methanol in the liquor and wine. It is possible to get it all out, but if you can sell it too, its money. You can make a better product. If you just use water, yeast, and some vitamins. Distill it like this, it will be perfect. Once it was tested with a gas chromatograph by a friend of my. It was containing less then 1 ppm of methanol. So you can make a better product. Cheers!
About 1,5 hour.
Fascinating. Helpful if you could tell us what machine that is your using? Thanks!
Jim Nguyen its made for water purification, also possibly to distillate ethanol.
I have the same unit... how will I be able to make my own essential oil with rosemary? thanks for the video :-)
HI WHERE YOU ABLE TO FIND OUT HOW TO MAKE ESSENTIAL OILS...WITH YOUR DISTILLER.THANKS.
he told you, you can add different things.
Then you have "essential" alcohol, around 40% if you use wine like this.
You're on the wrong channel for concentrating oils.
If you are putting 5 liters in, how many ml do you throw out at the beginning?
CJ Barnett About 5 ml will be fine.
not 50-100 ml?
CJ Barnett No, like a small drink glass. 'Shot'
Do a burn test. If the flame is orange it still has methanol, if it burns blue it’s ethanol!
Hi Gijn, Could you please tell me what temp do you aim for and what temp do you keep it at?
Its an automatic device. But even when you using a gas still, you just keep the kettle boiling softly. By tasting the outcome so now and then will tell you how far the distilling is going on. If you have a temp censor on it, then you now when the most ethanol is out. Not necessary to have this. Enjoy!
Thank you
No, no water. Yes, un plug, and fil the can.
Hey Martin, waar heb je precies die machine gekocht en hoe heet ie?
Bij voorbaat dank, Bart
Bij brouwmarkt.nl je vind hem wel.
Bedankt!
To avoid having to much methanol in your product. Never put more then five litres at once in your still. (normal wine)
what is the name of this advice
It is an distillation device you can use for water purifying, but also useful to distillate ethanol.قايد امير
The one I have is made by airstill.
Info is ok, calling BS on the drip speed thougg, these air stills do not go that fast. No still does.
At a Dutch store, brouwmarkt.nl/ecostill®-basic-mark-iii-p-5003803.html
There appears to be a lot of misconceptions about methanol. Methanol is NOT produced by the distillation of wine. Throwing out the first few mls of distillate is just wasting high concentrated ethanol. People drink bottles full of wine all the time, there's no difference in the wine contents before and after distillation. Methanol is produced by the distillation of wood, NOT sugar. Please read scientific literature rather than trusting people with no education in science. Disclaimer: This rant is only focusing on wine distillation, I can't speak for people who distill grain mashes that my have woody contaminates.
Actually it has been shown that with cheaper wines you can have pieces of vines and fiber material that can distill into Methanol. But I agree that with many fine wines it would be a waste to throw away any of it and or to even do this.... Another thing to remember is when distilling anything you are removing the saturation in which effects how the substance hits you in your blood stream. Better safe the sorry to be honest. Also it is rather easy to taste the difference. I usually just flick my finger over it as it first starts pouring and dab it to my tounge. once the bitterness is gone it will start to taste smoother.
+Zoeysmydog Umm, methanol can also be produced by fermentation of pectins. Which wine happens to have in a fair amount. Just because it's called "wood alcohol" doesn't mean the *only* place it can come from is wood.
For someone claiming others are bs'ing, you sure are full of it yourself.
+TheJohn8765 Right, pectins give "wood spirit". They are in plums, cherry's, apple, and like the branches of grapes. The first that's comes out is methanol, and some other "high" spirits. (tiny amounts)
No, this is illegal if you don't have a permit.
You better call Saul if they catch you
not smart to lift by that strap, not for lifting
there is no methanol in wine.
+Cloud Maverick Believe me, there is!!
+oarapoglu yeah there is. I did some research. unless you are making wine from straight table sugar it will contain methanol. It is not of concern however if you are drinking wine. The issue comes into play when you distill the alcohol. You will always want to throw away 1/10 of what you are brewing just to be sure you ditch the methanol.
+Cloud Maverick Pity for you, make a new research. When you let the yeast "eating" the sugar. They will produce Ethanol and carbon dioxide. When there are woody parts in your most, it produces also Methanol. Pure sugar will always produce ethanol.
+Cloud Maverick Yes, there is. It's produced by the fermentation of pectins in the grapes. It's normal.
The only important part is the concentration, which is usually around 1% or so. Again, that's normal.
Yes (mostly). For each batch of this size, you simply sequester the first 15-30 mL. In distilling terms, this is called "the head". Methanol is usually about 1% of the volume, and boils at a lower temperature than ethanol, so is going to come out first. Toss that out, and you've removed the majority of the methanol (although I like his idea of using the methanol to stop the windshield washer fluid from freezing in the winter).
omg if your gonna distill do it right not with one of these 1 gal water distillers. They are way too small so you cant make proper cuts. Not to mention their is NO copper in the vapor path which help clean out impuritys in the shine. Build or buy a proper still. Go and learn about real distilling and how to do it the SAFE and right way
Hi...I have the same machine as you and am wanting to distill some homemade wine but I have not dine this before so could you let me know please why you took off the filter when the alcohol was dripping through? Thank you...Amy help would be much appreciated!
You don't need the filter. It can block you're system, and change the taste of the liqueur. (Distillate) Just do it, and taste the whole way. Except for the first 10 cl, you can use it in wintertime in you're car to get the window defrost.
makes vodka. the machines use is meant for a wash/mash, sugar and yeast. by not filtering when distilling wine it makes it more like brandy