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An 8% ABW solution contains 80 g alcohol per kG for a molality of 80/46.07 = 1.7365 mol/kg so its freezing point depression should be 1.858*1.7365 = 3.23 °C ~ 5.81 °F and the freezing point should thus be 26.19 °F. Pure ethanol has a density of 0.789 g/cc (at 20 C) and so these 80 grams correspond to a volume of 80/0.789 = 101.363 cc.
That said, I don't know that you can fraction anything using freezing since water presumably freezes long, long before ethanol (the latter at minus 173.5 while methanol freezes at minus 143.7 (and presumably both freeze at higher temperatures in the presence of water but still no where nearly as high as the coldest of freezers most folk will ...
Freeze_Point_F = (-0.804255319148936 * ABW) + 32.1244680851064. It only seems to be potentially valid through the typical range of beer and wine percent alcohol concentrations. R^2 = 0.999485025071148 (assuming that the data I fed it is valid to begin with) No guarantees. Use at your own risk.
So I thought maybe since methanol has a boiling point of 64.7°C (148.5°F) and Ethanol a boiling point of 78.37° C (173.1° F) I could just heat it to around 70° C or like 160° F. Would this take away the methanol but leave the ethanol? Has anyone experience with this or knows a other way to reduce the methanol without distilling it? Thank you!
Eventually you start locking ethanol in the ice crystals (ethanol attaches to water molecules -- that is why liquor is never 100% alcohol) and you stop going any lower. It is possible with two passes you got in the upper teens, maybe the lower 20s but as others said, a hydrometer will be the only way to know for sure.
So I thought maybe since methanol has a boiling point of 64.7°C (148.5°F) and Ethanol a boiling point of 78.37° C (173.1° F) I could just heat it to around 70° C or like 160° F. Would this take away the methanol but leave the ethanol? Has anyone experience with this or knows an other way to reduce the methanol without distilling it? Thank ...
1. Remove tube of yeast from the large freezing/storage container. 2. Immediately submerge tube in water at approximately body temperature (37C, 98F). This can be running warm water or a large volume of water for submersion of the tube. Swirl continuously until completely thawed.
Heat it to 170 and turn off flame/heat, don’t have naked flame in vicinity. Put in the jar for 15 min without lid. Water will lose some heat to apple jack, so it should get rid of methanol and other volatile things which boil below ethanol. Verify by using thermometer to see if apple jack is between 155 to 160.
Distillation can remove enough water from the ethanol to leave you with about 96 percent ABV (192 proof). You might manage about a third of that (about 35% ABV) by carefully freezing the beer and catching what won't freeze after two or three rounds of freezing.
ethylene glycol (cars/green, poisonous) propylene glycol (RVs/red, 50/50 mix) salt water (23.3% concentration) water (plain or with bleach) The main tradeoffs were heat capacity (water is highest), safety (ethylene glycol is toxic), prevention of mold, and accumulation of solids. Water is a risk due to freezing and mold, whereas propylene ...