Can Sodium Carbonate Make A Better Vodka?
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- Опубліковано 24 бер 2023
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Very interesting. I need to know more. Thanks for sharing.
HELL YAH,,,GONNA STUDY UP!!! THANKS FOR THE INFO
Turning esters into salts and getting them to drop out so the don't end up in the vapor by changing the PH. I'm impressed that this does good things in a sugar watch. Definitely going to have to give it a try. Clean spirits good. Higher output good. Easy also good. Cheap, Easy, Good, More. That's not something that happens very often. Big win. Activated carbon filtering, a little glycerin and you can just start drinking your vodka without adding sugar syrup. ;) Mostly kidding about the activated carbon filtering thing seems like extra cost for not much improvement.
Using your method of incorporating the Soda Crystals into a second distillation, I'm having some good results with the following method.
Great energy and humour, as a comic it takes a lot to make me laugh and you did it, you're clearly natural, oh and excellent science too.
This is too much effort for me. But was very interested. Great job dude and seems your comments section is alive 😊
Very pure and clean sodium carbonate can be made by simply heating the sodium bicarbonate that you already have in your kitchen. There are instructions online but I just heat it in a clean pan until it stops steaming and then a little more. Yes, dry bicarb gives off steam and co2 as it decomposes into sodium carbonate.
Sodium carbonate should keep acetic, propionic and butyric acid from coming over in the distillate as the acids, by keeping them as their sodium salts which aren't volatile. It should reduce the formation of ethyl acetate and other esters quite a lot during the distillation too, by tying up the acetic acid and other acids as the sodium salt which would prevent them from reacting with the ethanol. No idea what it does to "fusal oils", because I haven't seen analysis of what they're actually made up of- but the acids and esters are definitely in the wash, and they smell and taste "bad" or "off". Ethyl acetate in particular can be smelled and tasted at quite a low concentration, and butyric acid is quite disgusting- not sure what propionic acid smells or tastes like but doubt it's nice either That would explain the higher pH in your distillate from the sodium carbonate relative to without it, but not why your low pH distillate went to pH 8 when you diluted it- unless your tapwater is very hard, i.e. from a well (water from rivers or lakes tends to be soft, well water can be either soft or hard).
I agree that a true comparison would be between a second run of your regular vodka and the sodium carbonate "cleaned-up" product. I sure hope you will do that.
Soda certainly reduced my supply of car winter screenwash (forshots and heads for concentrate, or stinky tails for less harsh frosts) which is a good thing most years.
What happens if you boil the bi carb. Then add it. Will it respond ,like inverting sugar?
Another great video mate. thank you.
LUV NEW THINGS!!!!
From what I've read on HD site, they recommended soaking your low wines with carbonate for ~7 days then running it. Nonetheless, interesting findings on your comparison!
As my testing pH levels drop to 2.5 pH after 2 days of fermenting, so normally I keep balancing it by adding bicarbonate soda at 5 to 5.5 pH prior to running it.
Ahhhh, the excellent Russian methode!! I always use Sodium Hydroxide and let it run under full reflux during 20 minutes before starting with taking distilate. I did this with terrible distilled products and it always turns out sweet, very neutral and more volume of ethanol. But, due to risks of very high pH's please be careful when discarding the bottom product in your boiler!!!!!
Interesting, I need to try that. I use Sodium Carbonate regularly in cooking for Alkaline noodles (half of teaspoon for 125ml of water for 300g of wheat flour makes perfect dough for noodles) and it's perfectly safe for consumption (just always remember about skin\eyes protection). I also usually just convert Sodium Bicarbonate (regular Baking Soda) to Sodium Carbonate by baking it in the oven. Pure, chemical grade Sodium Carbonate costs like 2$ per kilo, but honestly I simply can't be arsed ordering, because that kilo is just overkill amount for cooking.
My setup is almost identical to yours, so...
Sodium Carbonate will have a boiling point in the many hundreds of degrees, you're talking about having first to melt the salt then boil it. Would require a furnace. What you see remaining the kettle is the salt coming out of aqueous solution, an ionic substance like Sodium Chloride or Sodium Carbonate in this case have varying levels of solubility in water. They may in fact react with water like Sodium Carbonate because it is a mild base. (opposite of acid)
I'd be fascinated to see some of your other Alcohol "potions" go through the Sodium Carbonate process, what would it do to a Gin, Blackberry or something else with more pronounced flavours compared to a Vodka?