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34C3 preroll music
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Herald (H): Let me introduce: It's Sir
Wombat and Nero Lapislucis. So, give them
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a warm welcome and everybody is interested
in how to get the stuff done.
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Nero (N):
unaudible
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We are going to present our juice press,
which is this gorgeous instrument you can
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see over there. And then we will talk
about the fermentation vessel
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you will need if you want to build one
yourself. And we will explain shortly
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again how you can create alcohol out of
the yeast and the fruit juice. Afterwards
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we will present the model of a still which
you can see over there on the desk.
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Sir Wombat (W): By model we mean it doesn't
actually work, it only looks like it.
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N: It's a kind of a hypothetical operation
of a miniature still. Afterwards you will
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get to know an alternative method of
getting high percent alcohol, which is the
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ice rifing. This is that. So, who are we?
I'm Nero, I am kind of a professional
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viking. Why am I presenting this talk? I
was studying abroad in Norway and I was
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too broke to buy the beer, so I had to
find some solutions and I started making
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the wine. And Sir Wombat over there is an
electrical engineer and he's just trying
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to build stuff since forever. Let's start
with the juice press. I don't know - Do we
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have the camera? Or are we doing it
without?
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Laughter
W: I can just hold it up and maybe you see it.
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N: So basically what we have is a wooden frame
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and then there is a car jack attached to it.
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With that we press this kind of
wooden block down. And then we have on the
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right hand side it's like this wood part
which has a special shape so the juice can
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run off. This is on the lower side. And
there is the fruit between it. And with
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the car jack you get lots of pressure.
Actually if you boil the mash you can just
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use the kitchen towel. But it's a lot of
work. So this is actually kind of nice.
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Inaudible question from the audience
N: Yeah, you can do it with whole apples.
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You can cut them beforehand: You can put
them in the oven for a little while and it
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makes it a lot easier. I don't know, I
think it's easier if you kind of boil them
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or put them in the oven beforehand and cut
them. Then you get a little bit more juice.
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Because what you see when you try
this is that you have a lot of work.
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And a lot of fruit for actually very little
juice. Yeah, it's a lot of work
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W: Inaudible
N: The thing is that the fruit juice, what
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is useful for the alcohol, it's basically
just the sugar water. You can cheat which
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is actually not allowed, but in theory you
might cheat and add sugar to your fruit
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juice, then the yeast has more kind of
fruit and more basics to produce the
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alcohol from. So you can add molasses to
the fruit juice and that will increase the
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alcohol outcome of your molasses. This is
in basics the process you just heard
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about. You have the sugar water and yeast.
And the yeast is working in the sugar
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water and by that creating alcohol and
CO2. That's why you need the fermentation
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vessel, which we will talk about in the
next part. You can basically just use
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normal yeast from the supermarket. You
could also use some yeast cultures which
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are on the fruits. There are also some
kind of hippie wine producers which just
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use the apples like they are and use the
cultures which already are on them. But
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it's better to use this specialized yeast,
because you have optimal alcohol outcome
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and lower risk that there are other
bacteria evolving. What you don't want is
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that there is oxygen coming into your
fermentation process, because then what
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you get isn't alcohol but vinegar. It just
kind of tastes disgusting and it's not
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what you make it for. That's why we are
building the fermentation vessel. It's
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basically just a mechanism to keep the air
away. These are the ingredients you will
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need to do. On the left hand side is my
first experiment, on the right side is Sir
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Wombat's. He has this special thing that
he puts a pen in a kind of peanut butter
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jar beforehand so the whole thing sticks
better. You don't really need to do that
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if your hose is kind of thick enough. I
had this guzzling hose and it worked just
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fine. You have to fix the hose in your
fermentation vessel and in this kind of
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jar which is filled with water. You can
just use glue for that but it needs to be
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airproof. What's happening is the CO2
which comes from the fermentation process
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can leave the vessel through the hose. So
it just goes into the glass of water. The
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effect is that no oxigen can come in and
go the other way around. So it's really
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simple. It's useful to have a fermentation
starter. For that you start with
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activating the dried yeast. The thing with
that is, that you give the yeast, which
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you want to have a good life in there, a
head start ahead of all other bacterias or
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kind of microbes which would want to
evolve in there. It's not that important
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that you keep the air out because you
don't keep it for that long. What you do
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is: You take the yeast you want, you put
sugar in there and you put the molasses in
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there. You just give it a head start with
a lot of sugar and you keep it in there
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for kind of about 12 hours. Then you put
it in the fermentation vessel and add the
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rest of the molasses. So it's not really
in there for that long. Because of that
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it's not that important to keep the air
out. It doesn't have that much contact.
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Here you can see the fermentation process.
This is kind of a peanut butter jar and
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there is the air and CO2 coming out. It
looks like that when the fermentation is
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running on high it can get a lot faster.
But most of the time - It's also this nice
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blubbing sound. If you keep it in your
room - you will have a good night. How
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will you know when your fermentation ends?
Some of the yeast will die. You will
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notice this at the bottom of the
fermentation vessel. It will just float
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down. You will also notice that the
fermentation process is getting a lot
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slower. Why does this happen? Either you
have already too much alcohol for the
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yeast to survive. This depends a bit on
the kind of yeast you are using, but
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mostly it's about 15% you can get. Or
maybe there's just no sugar left. You
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don't really want that to happen because
then it doesn't really taste that good.
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But basically it's also a possibility if
you just want the alcohol. Just remember
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that you shouldn't bottle it before it's
totally finished because there's... As
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long as there is still some fermentation
going on, there is also CO2 coming out and
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your bottle might explode. You don't want
that. But if you continue with distilling
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the whole thing it doesn't really matter
because you work with it and you don't
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bottle it. So what do we do now? We have
the finished wine in the fermentation
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vessel and you have the dead yeast on the
ground. You should be careful when you
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fill it in bottels or another vessel,
because that yeast tastes kind of nasty.
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So you should siphon it off. You can also
pour it but then you should take a lot of
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time and be very careful with it. Yes, to
measure the alcohol content which will be
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as said, explained before about 15% in the
mash there's different tools. For the mash
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we have the vinometer. If you want to
measure it in the steel output you have
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the hydrometer.This is when I give over to
my friend. Yeah, sugar is a problem in
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measuring actually because it confuses the
instrument - both of them. So you should
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consider this. And actually it's not
really that fancy so you can get both of
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them for like 10€. It's useful to have. We
had that already. The results you get with
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the fruit wine is normally between 6% and
13%. 13 is already kind of high. If you
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just use the process like I explained it,
it's probably a bit less. So that's
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actually why you would want to destill it
afterwards. W: So we're talking about what
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would happen if you'd want to build a
still. We're not talking about an actual
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still. We're talking about a model that
looks like it could work, but doesn't.
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Because as we said - we wouldn't break any
rules, and Stefan said it's not allowed.
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It's not legal to do so. The thing to
build such a model - such a home sized
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model, not an semi-professional one, you
don't need all the... like 5000€ was the
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cheaptest professional one we talked
about. For such a tiny model you could get
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away with 75€ if you're really resourceful
like using an old pressure cooker from the
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GDR. Those are finally the cheapest ones
you find on eBay This size is like 10€ -
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it's a nice thing. Some copper pipes you
can get in your hardware store. The type
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of copper pipe is used to connect fridges.
Like for that fresh water and ice cube
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feature fridges have.
unaudible
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The cooling system is just an old canister
and some electronics I'll talk about
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later. Let's just get back to the slides.
Back to the slides please. Thanks.
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The temperature sensing - we'll talk later
about... And then that's it. So you just
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connect the copper pipes like this in a
T-form with a cork on top. And the screw
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thing on the bottom to connect it to the
lid of the pressure cooker. At that point
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you use like an end cap for the copper
pipe, drill a hole into it and connect the
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thinner copper pipe to it. That will go
onto the pressure cooker like this. Then
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you need to do some soldering. Most of you
probably know how to solder. This another
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kind of soldering. It's the same thing -
you use tin and copper and some flux to
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make it flow easier. And not a soldering
iron but a blow torch, but that's all the
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difference there is. And then you just
drill a hole into your cut open canister,
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push it on there and use lots of glue to
make it waterproof - It's no rocket
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science. Then the temperature measurement
we want to have that because in theory you
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need a very precise measurement. In
practice it didn't seem like we couldn't
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live without it, but it's very interesting
and it's helpful. How do we do that? Just
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use on of those cheap integrated digital
temperature sensors, a Raspberry Pi, a
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real time clock to date the measurement
protocol - that's just nice to have - and
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a bit of python script. Mine is ugly, so
it's not published, but everybody can do
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it. It's like a day of work that will
output a small website that shows the
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current temperature graph. You can click
on this link and download the current
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temperature, like all the measurements as
an Excel-file, and you can even download
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former measurements. And that's why we
need the realtime clock so that we don't
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start a chaos. That's all there is. If you
have WiFi that's nice because you can
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leave the room well it's running. But
yeah, you see something is not going well
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and then you rush back. So you probably
stay with it anyway. Now, this is how a
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hypothetical run-through would look like.
A tablet in the background, showing the
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temperatures, the WiFi-router ...
Laughter
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It's a really great guy that he puts up
with this. So yeah, you open the lid, you
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put in your mash. Remember this is only a
model. Then if your pressure cooker has a
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broken locking-mechanism you use some
chains and a screw to keep the lid closed.
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It's not as critical as actual pressure
cooker operation.
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Laughter and applause
Yeah. It's not as critical as actual
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pressure cooker operation because there
will be no pressure. If pressure builds up
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you made some big mistake like plugging up
the cooling pipe. If you thought the chain
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was funny then come around and show the
safety valve. it's like... yeah... as As I
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said it's all cheap and made up. But it
works. No, it doesn't.
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Laughter
It could work, so, as I said, you put mash
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in, close the lid, turn on the gas stove.
It's a gas stove because with no other
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kind of stove you can regulate the power as fast - maybe with an induction heater - but
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that doesn't work with a GDR pressure cooker. Then you started heating. At some
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point evaporation will start, it will go up
here, pass the thermometers so that we can
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see the gas temperature. And then the gas
will run in here in the cooler. And there
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it hopefully condensates so that we don't
blow up the operation. Yeah, we put some
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great effort in into our non-functional
model. We even painted it to look chalked. (Laughter)
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There is another thermometer in here so
that we see that the cooling system is as
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cold as it's supposed to be.
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And then if
it would work the alcohol would drop out
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here and run over the last temperature
sensor so we can see
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how warm it is.
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Because if it gets too warm it will be
vapor and that's bad.
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And just for the fun of it there's an
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additional temperature
sensor on the connector board that's this
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one here. Yeah. It's just to measure the
room temperature.So, yeah, now we come to
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a totally made up graph of an operation.
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The red line is the gas temperature that
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is always the most important one. Because
at the current gas temperature, you can
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see what, or you can at least guess, what
chemical is currently running ...
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evaporating.
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The big plateau you can see
at the top that is where the alcohol would
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be, assuming that for a long time there
would be alcohol coming out of the mash,
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that turns into a plateau. The orange
temperature is the air temperature. The
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green line is what the output temperature
would be. At the beginning it's something
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like the room temperature. And then at the
point where actual product starts dripping
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out it cools down to the cooling water
temperature and then running through it at
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some point it will start separating because
the cooling can't keep up because we don't
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have a run-through cooler, we just have
water in there, and that will start to
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heat up. The ticks at the end, where the
temperature suddenly drops, yeah, that
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could be caused by having too high
temperature and too much alcohol running
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through the cooler. So then you'd turn
down the heat a bit and it would start to
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drop, and then you turn back up and it
starts rising again. And at the end of a
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run-through, when you open the lid again
and the cold air comes there all the
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temperatures drop again. And you're done
with it. So as I said, it's all
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hypothetical. And the hypothetical results
could be something like ... Stop! There
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was this methanol thing. So, with a still
of this size, you won't get any dangerous
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amounts of methanol. Yeah, we just...To be
safe we drop the first 15 ml. We dispose
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of them properly by burning them on the
ground.
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laughter
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Then, what could the output look like?
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If you would do this, it'd be a
great idea to separate the output in 100
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ml jars and measure each separately, so
that you can follow what happens.
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And it could be like the first jar would be maybe
58%; maybe the 9th jar would be 35%,
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because the higher the temperature gets
the more water evaporates and so the
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alcohol rate is lower.
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Of those six
glasses maybe the first six would be
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usable, because the afterrun that has the
stuff that evaporates at the higher
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temperatures would taste bad. And if you
wanted higher percentages, you could just
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still it again and then you'd maybe get up
to 78%. As Francisco already said, we
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measure the output of the still - we would
measure it - with the hydrometer.
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And then 78% percent is nothing you ever drink, you
only taste alcohol and nothing of the
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fruit, so if you had a still output with
78%, you would dilute it with water to
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get it to 40.
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Now, this is illegal, so we
don't do it, but there is another method
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which is kind of interesting. It basically
uses the same principle, just it's not
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separate boiling points, but separate
freezing points. And then, to use this,
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you put alcohol -maybe red wine - into a
plastic bottle, put it into your freezer,
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let it freeze through, and then you turn
it around, and the first stuff that will
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drop out is alcohol. Kind of an
interesting picture is this here, because
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we have liquid dropping down, which is so
cold that the condensation on the other
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vessel freezes. So, we know the liquid is
something with a freezing point well below
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the freezing point of water. If you
measure this, you'll see that the output
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has something between 20% or 40% when
starting with a red wine of 10%, so it
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really works. And I found it kind of
interesting, because - except some crazy
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guy in Bavaria -, I don't know of anybody
actually using that. And that guy uses it
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to the create world's strongest beer with
like 58% and it's still legally beer
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because of German laws.
Laughter
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Here we see... That's the stuff that
stayed in the bottle, after it unfroze.
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And that's the stuff that dripped out
below, so if you put a light behind it,
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you see that's the one side is much
darker, so apparently the pigment is
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soluble in alcohol. It's just an
interesting fact we saw, too. Well, that's
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00:23:50,429 --> 00:23:57,250
what we did. So in conclusion, it's
totally possible to build a non-functional
221
00:23:57,250 --> 00:24:04,740
model of a still with hardware-store
parts. Running this... risks exist, but
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00:24:04,740 --> 00:24:09,650
are manageable. Watch out for proper
cooling; with such a cooler, it's just...
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00:24:09,650 --> 00:24:16,940
make sure that there is water in it before
you start it. Methanol poisoning can be
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00:24:16,940 --> 00:24:27,580
prevented by using a clean mash like mash
you'd drink unstilled. And discarding the
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first 15 ml. And if you had something like
this and say you tried to still whisky,
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you should look out for foaming, because
if you try to run it too fast, maybe the
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mash would foam up and clog your still and
it'd be bad. So yeah, don't do that. In
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00:24:51,639 --> 00:24:55,830
conclusion, it's great fun...
theoretically.
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00:24:55,830 --> 00:25:00,380
Laughter
And yes, do not do this. It's illegal.
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00:25:00,380 --> 00:25:02,140
Thank you.
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00:25:02,140 --> 00:25:11,390
Applause
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H: What a fabulous, practical
introduction. So we have now five minutes
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00:25:17,549 --> 00:25:25,380
for Q and A... Everybody who wants to ask
a question please go to the microphones,
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00:25:25,380 --> 00:25:35,799
and please stay in the room for this five
minutes. If there are any... Keep in mind,
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00:25:35,799 --> 00:25:42,389
this time everybody has to go out on this
side. So is there any question in the
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room? Microphone 1 please.
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00:25:42,639 --> 00:25:50,019
Mic1: Yes, thank you for the talk. Thank
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00:25:50,019 --> 00:25:57,630
you for the ideas. Do you know how the
legal aspects are in Switzerland?
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00:25:57,630 --> 00:26:00,869
Restrained laughter
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00:26:00,869 --> 00:26:06,049
Stefan (S): In Switzerland you guys are
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00:26:06,049 --> 00:26:10,049
actually quite well off, because you are
allowed to have small stills until the
242
00:26:10,049 --> 00:26:18,120
capacity of 5 litres. We have until the
end of the 2070ies that 0.5 l, which is
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basically useless. You can try it once,
but for each run you get maybe a shot of
244
00:26:24,360 --> 00:26:30,639
usable liquor. In Switzerland, you have 5
l and then you get at least some... yeah,
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00:26:30,639 --> 00:26:36,039
200 ml of usable spirits, and this is
actually fun to tinker with. This is
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00:26:36,039 --> 00:26:40,659
something you and your fellows can, well,
have a decent evening.
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H: Microphone 5.
Mic5: Yeah, so... When I saw the
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00:26:45,470 --> 00:26:50,409
electronics, that's usually not so safe to
drink from lead and everything. So, do you
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00:26:50,409 --> 00:26:55,649
have any tips for how to solder, so it's
safe for drinking?
250
00:26:55,649 --> 00:27:04,989
W: Yeah, I forgot to mention it, we used
lead free solder. That's a really great
251
00:27:04,989 --> 00:27:12,590
comment of you. And I looked it up and
solder, you can find it in the hardware
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00:27:12,590 --> 00:27:18,703
store next to the copper tubes that is
lead-free. But check that to be sure.
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00:27:18,703 --> 00:27:22,619
You don't want lead into your spirits.
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00:27:22,619 --> 00:27:24,059
H: Microphone 1.
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00:27:24,059 --> 00:27:30,710
Mic1: Would you do the cooling per air
flow instead of water?
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W: I've seen online some people who did
that with a construction that looked kind
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of like a CPU cooler attached to something
which had the vaporized alcohol run
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00:27:45,909 --> 00:27:56,899
through it. I mean, it'd be illegal to
try, so I haven't and... But this guy
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00:27:56,899 --> 00:28:03,890
apparently has and it worked for him, so..
Yeah. But I don't know how you'd
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construct the copper block which you
attach to the CPU cooler, so there's that.
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00:28:10,110 --> 00:28:16,669
S: I've seen silver etchings in really,
really old manuscripts that were using
262
00:28:16,669 --> 00:28:22,570
just air to cool down, but... well, that's
technology 500 years ago that says "Yeah,
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00:28:22,570 --> 00:28:25,778
use water."
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00:28:25,778 --> 00:28:27,450
H: Microphone 5.
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00:28:27,450 --> 00:28:37,889
Mic5: You showed the glass part still and
you said this could not be purchased after
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00:28:37,889 --> 00:28:44,100
the 1st of January, right? But if you just
purchase the single parts, because it's
267
00:28:44,100 --> 00:28:48,179
standard lab equipment, is this also
illegal?
268
00:28:48,179 --> 00:28:52,529
S: Yes, I mean, you don't purchase a still
per se, do you?
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00:28:52,529 --> 00:28:55,659
Mic5: Exactly, it's standard glass...
S: I don't think this is gonna be a
270
00:28:55,659 --> 00:29:01,429
problem, but, you know there's laboratory
equipments and they sell you a still made
271
00:29:01,429 --> 00:29:08,799
from glass for training distillation...
And this costs some 250 euros and they
272
00:29:08,799 --> 00:29:14,960
sell you the same exact part this still is
made of for cheaper. So basically, order 3
273
00:29:14,960 --> 00:29:19,809
or times...3 or 4 times different
equipment parts, maybe from different...
274
00:29:19,809 --> 00:29:24,720
And...I mean, this is ridiculous. Really,
it is.
275
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Mic5: Thanks.
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00:29:26,559 --> 00:29:27,919
H: Okay, Mikrophone 1.
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00:29:27,919 --> 00:29:32,720
Mic1: Yeah, hi. Thank you for your
theoretical explanation. I have one
278
00:29:32,720 --> 00:29:35,700
question but first I just wanted to
mention, that you can build all this
279
00:29:35,700 --> 00:29:41,640
without programming. You can buy a
physical thing to measure the temperature,
280
00:29:41,640 --> 00:29:46,850
so if anybody is afraid because of that
part. And than yeah, my question is there
281
00:29:46,850 --> 00:29:52,690
a reason why you don't use or just
mentioned, turbo yeast, stuff like
282
00:29:52,690 --> 00:29:58,880
that where you can reach 20 percents in
two days. Is it not that tasty or stuff?
283
00:29:58,880 --> 00:30:04,700
N: Yeah, I think actually we just used the
first one, we got hands on, didn't we?
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00:30:04,700 --> 00:30:10,440
For the first experiments. I mean, you could
try it but then you always have, it has
285
00:30:10,440 --> 00:30:13,821
negative parts, so... maybe it's the
taste, maybe it's something else.
286
00:30:13,821 --> 00:30:19,637
But I mean, I wouldn't claim that you
achieve high quality taste with
287
00:30:19,637 --> 00:30:21,652
what we just showed.
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00:30:21,652 --> 00:30:24,850
S: I can answer one part for the
289
00:30:24,850 --> 00:30:30,019
"Abfindungsbrennerei", you could use turbo
yeast, but turbo yeast is something...
290
00:30:30,019 --> 00:30:34,919
I'm not really sure about the translation. It
is called "Hefenährsalze" which is salts,
291
00:30:34,919 --> 00:30:38,975
that you need, to actually have an
environment for this turbo yeast. And these
292
00:30:38,975 --> 00:30:42,964
"Hefenährsalze" are unfortunely not
allowed in "Abfindungsbrennerei".
293
00:30:42,964 --> 00:30:47,820
So usally you don't...you don't use turbo
yeast and you don't actually need it for
294
00:30:47,820 --> 00:30:52,090
fruit spirits. It's okay, if you want to
make grain spirits but you know the higher
295
00:30:52,090 --> 00:30:59,010
the yeast ferments the less taste and
scent remains in the destillate.
296
00:30:59,010 --> 00:31:03,129
So we won't have taste otherwise we could just
buy vodka in the store.
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00:31:03,129 --> 00:31:09,749
H: Okay, Mikrophone 5, please.
Mic5: Thanks again for your talk.
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00:31:09,749 --> 00:31:15,889
Regarding the cooling. Is it necessary to
cool it with room temperature water or why
299
00:31:15,889 --> 00:31:23,440
not chuck in some ice cubes or crushed ice
to keep the temperature lower or hinder
300
00:31:23,440 --> 00:31:26,429
the rising of the temperature in the
cooling vessel?
301
00:31:26,429 --> 00:31:32,259
W: Well let's say we had run this
hypothetical operation in our minds
302
00:31:32,259 --> 00:31:38,160
multiple times. Maybe the first time we
had tried it with ice cubes and then
303
00:31:38,160 --> 00:31:47,080
started exchanging the water. Maybe we had
a few times thought about running it and
304
00:31:47,080 --> 00:31:52,759
using just tap water and exchanging the
tap water multiple times. And then maybe
305
00:31:52,759 --> 00:31:59,289
in our minds one time we forgot to change
the water and it still would have worked,
306
00:31:59,289 --> 00:32:07,640
so we made up all further operations just
with a bucket of water and not changing
307
00:32:07,640 --> 00:32:13,279
it, so yeah. Point is, that's the easiest
way and it works.
308
00:32:13,279 --> 00:32:17,850
M5: Excellent.
H: And I saw there is some question from
309
00:32:17,850 --> 00:32:20,850
the internet.
Signal angel: Exactly. The internet wants
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00:32:20,850 --> 00:32:29,950
to know if there is a limit or a legal
limit to the freeze destilation of the ice
311
00:32:29,950 --> 00:32:35,330
rifing process?
W: I tried to look it up, but I didn't
312
00:32:35,330 --> 00:32:43,889
find anything about it. So, maybe there is
a thing that if you...
313
00:32:43,889 --> 00:32:50,440
Let's just stay with the beer guy from
Bavaria. The customs actually have a page
314
00:32:50,440 --> 00:32:58,749
about producing beer at home. You can do
that legally in Germany and the first 100
315
00:32:58,749 --> 00:33:04,960
liters are tax free, so you can just do
that. So, yeah, then you have 100 liters
316
00:33:04,960 --> 00:33:09,610
of beer and you start concentrating them
and when you are done with that it gets
317
00:33:09,610 --> 00:33:16,549
complicated. So, I guess that's the limit.
And then that guy probably just taxes the
318
00:33:16,549 --> 00:33:21,600
further beer and that's how he does it.
N: But then you don't have to register
319
00:33:21,600 --> 00:33:26,250
your freezer at the tax office so maybe
people won't be that eager to check.
320
00:33:26,250 --> 00:33:31,230
H: Ok then the last two questions,
Microphone 1.
321
00:33:31,230 --> 00:33:36,980
Mic1: Okay, so my question is about the
freezing method as well. What is about the
322
00:33:36,980 --> 00:33:41,539
methanol for the freezing method. Is there
some way to get rid of this, or is it
323
00:33:41,539 --> 00:33:47,519
really unnecessary?
W: Well, as I said the stuff in the
324
00:33:47,519 --> 00:33:54,350
pictures was red wine from Aldi because
you don't experiment with expensive stuff.
325
00:33:54,350 --> 00:34:03,570
And if I drink a whole bottle of Aldi red
wine, nothing bad happens to me. So I
326
00:34:03,570 --> 00:34:08,260
guess if I take any part of a bottle of
red wine from Aldi, nothing bad will
327
00:34:08,260 --> 00:34:10,180
happen, too. So there's that.
328
00:34:10,180 --> 00:34:15,470
Mic1: So there shouldn't be
methanol in the orginal stuff.
329
00:34:15,470 --> 00:34:20,588
A: There probably will be but less
enough so that it's not a problem.
330
00:34:20,588 --> 00:34:22,150
H: Okay.
331
00:34:22,150 --> 00:34:27,540
S:The thing about the methanol is, if I'm
allowed to add, methanol comes from the
332
00:34:27,540 --> 00:34:32,962
pectines. Pectines are basically the
building substance of the cells.
333
00:34:32,962 --> 00:34:39,020
But if you have juice or wine we already pressed
it down and the pectins stay in the stuff
334
00:34:39,020 --> 00:34:45,750
we throw away and so in the juice and in
the wine that we cool down so there is
335
00:34:45,750 --> 00:34:51,400
very little methanol in it. That is
different if we make a mash and have all
336
00:34:51,400 --> 00:34:56,102
the cell residue still in the mash, then
we have the methanol in this mash.
337
00:34:56,110 --> 00:34:59,042
And so we have it in the destillate.
338
00:34:59,042 --> 00:35:02,070
H: Okay, the last question,
microphone one please.
339
00:35:02,070 --> 00:35:08,605
Mic1: Hi. Thanks for a great talk. My questions
are around the head, hearts and tail,
340
00:35:08,605 --> 00:35:13,190
the hacked distilling method that,
I gather, you pretty much did
341
00:35:13,190 --> 00:35:17,200
what you took for second
third, fourth part of it, and you divided
342
00:35:17,200 --> 00:35:23,940
it up like that. But in the craft
distillery, how do you do to use it, but
343
00:35:23,940 --> 00:35:29,100
controlling the temperature of the
evaporation and the stilling liquid, or
344
00:35:29,100 --> 00:35:33,889
do you also do it by breaking into segments?
What's the technique you used to separate?
345
00:35:33,889 --> 00:35:37,100
S: There's actually many roads that lead
346
00:35:37,100 --> 00:35:42,330
to Rome. So you could basically use this
fractioning method that there was
347
00:35:42,330 --> 00:35:47,355
described here that you just take one liter and
one liter and one liter and then you check it
348
00:35:47,355 --> 00:35:53,200
by smelling and tasting, if it's okay, or
if it's not. And then the other way is,
349
00:35:53,200 --> 00:35:58,520
for example, temperature control. So if
you buy a modern still from an experienced
350
00:35:58,520 --> 00:36:04,470
copper smith, this is made with any types
of sensors and that are telling you the
351
00:36:04,470 --> 00:36:08,240
temperatures, the flow, the alcohol
content. So you can basically program your
352
00:36:08,240 --> 00:36:14,400
still to automatically cut the foreshots
and the aftershots. So this is another
353
00:36:14,400 --> 00:36:19,620
way. Then you could, for example, distill
once or twice, and with the first
354
00:36:19,620 --> 00:36:24,140
distillation, just take every alcohol
that's coming out and then collect this
355
00:36:24,140 --> 00:36:29,380
first run, and then redistill it, and then
make your cuts for the heads and the
356
00:36:29,380 --> 00:36:32,900
tails. And you can make it otherwise it
can cut the head and tails in the first
357
00:36:32,900 --> 00:36:39,780
run, and then just basically concentrate
in the redistillation. So there's many
358
00:36:39,780 --> 00:36:44,020
roads that lead to Rome and you're just
gonna find out your way that suits you
359
00:36:44,020 --> 00:36:52,480
best. But if you start, I would take the
fracturing, the fracturing method. Yes.
360
00:36:52,480 --> 00:36:56,850
Mic1: What was your run, your still on?
What technique did you use for your
361
00:36:56,850 --> 00:37:00,574
business, your still?
362
00:37:00,574 --> 00:37:04,880
S: You mean my still at home?
The craft still that I get on the...?
363
00:37:04,880 --> 00:37:07,385
Yeah, this is experience.
364
00:37:07,385 --> 00:37:09,875
So we know the first 1.5 liters
is foreshots,
365
00:37:09,875 --> 00:37:14,577
so we collect those and then we
redistill them again. But. Yeah.
366
00:37:14,577 --> 00:37:20,770
At some time my great-grandfather, most
probably found out the way and he taught them
367
00:37:20,770 --> 00:37:26,414
his son and his son. And I know that I
didn't need to get rid of 1.5l of foreshots.
368
00:37:26,414 --> 00:37:28,800
Mic1: Thank you.
S: You are welcome.
369
00:37:28,800 --> 00:37:33,138
H: Then at the end of
this double feature, I expect a very big
370
00:37:33,138 --> 00:37:41,573
warm applause for Franziska, Andreas,
and Stefan
371
00:37:41,573 --> 00:37:46,320
Applause
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