I almost never, especially not for the last years, have distilled alcohol produced from fermentation.
If I produced pure ethanol, I do that starting from the cheap denat. alcohol in my country(which consists of 1% MEK, 96% ethanol, and some tiny amount
of bitrex).
This is much cheaper than all the sugar needed to make undenatured alcohol via yeast.
I take that stuff, reflux it with a little bit of NaOH(to produce a higher boiling product from the reaction of 2 or more MEK molecules via aldol).
And then, I simply distill that carefully over, which is very easy and quite quick too.
The distillate is distilled once again, and I'm left with very pure ethanol distillate afterwards.
No fusel oils will contaminate the product either this way.
And, as I've admitted somewhere already, I have even tried to drink some of this purified ethanol, diluted with coke, and it just tasted like almost
nothing, like pure grain or potato alcohol.
Actually, a real vodka would have tasted much stronger and apparent, in my opinion, than the purified EtOH from the denat. ethanol.
This workup method is clean and golden! |