Spirit Prohibition Kit

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Spirit Prohibition Kit

Postby Lewisj101 » Tue Sep 27, 2011 1:00 pm

Hi everyone, im not sure how many people buy these and who could help me with my questions about them. My friend who i am trying to start a micro brewery with doesnt like beer :-O he only drinks spirits and cider. We were doing the research for our MB and came across the spirits and he hasnt shut up about them since lol. My question is, could you get the ABV up from 22% to maybe 25-30%? would it just be a case of more sugar and yeast and longer to ferment or is there more to it then that?
Thanks in advance guys :-)
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Postby Goliath » Tue Sep 27, 2011 2:09 pm

I think there is a turbo yeast which goes up to 24% or so... I think it's not likely to get stronger without distillation. The good news is, a packet of turbo yeast, 8kg or so of sugar and 20l of water is pretty cheap! If you make this basic booze, you can filter it through activated carbon, then flavour with essences or whatever you like!
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Postby nath » Tue Sep 27, 2011 5:57 pm

You could also (if space permits) nearly freeze the end product and then decant off the liquid (which will be high in alcohol) as water will freeze faster. This way you could bump up the abv, but you would loose a fair bit of the prduct. I believe Brewdog done this with their uber strength beer - http://www.brewdog.com/blog-article/214
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Postby Lewisj101 » Wed Sep 28, 2011 3:50 pm

Hi guys, after reading up online about the freezing technique which would probably be one of the easier options but the problem with that is it is nearly 100% alcohol in that which is obviously way to high, most distilleries then water down the mixture for their proper ABV. I think it is definitely worth a try so that is an option. I also want to try the turbo yeast which was the first suggestion, would I have to use the recommended amount of yeast that the recipe suggests but use turbo instead if the provided one or do I use less? I have no idea but I would like to try out other people's suggestions. Thanks a lot for your input guys, much appreciated :-)
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Postby Steve_K » Fri Sep 30, 2011 1:46 pm

I have done the freezing method before; Info here - Link
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Postby DominicJ » Mon Oct 17, 2011 1:15 pm

If I can be science nerd for a moment.
Putting a glass of gin in the freezer doesnt freeze the water and allow you to remove the ice, and have a glass of alcohol and glass of water. Both the frozen and the liquid componants will contain alcohol, but the liquid will be stronger.

You can repeatedly freeze and defrost the samples to create increasingly alcholic (and less alcoholic) glasses, but a single freeze wont turn a 20% alcohol/water solution into a glass water and an emptier glass of alcohol, half a dozen freezes is likely to leave your "water" glass, at beer %ages.
Heat distilliation suffers from the same problem, which is why even cheap mass markets like Smirnoff are triple distilled.
You cant just add more yeast to make a stronger drink, alcohol is quite toxic, turbo yeast is merely yeast that can survive very high alcohol levels, but no matter how much you put in, it'll still die at around 17-22%

As a comparison, humans die at around 0.7%
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Postby Steve_K » Mon Oct 17, 2011 2:40 pm

Heat distilliation suffers from the same problem, which is why even cheap mass markets like Smirnoff are triple distilled.

Not so. Continuous distillation inherently means that the liquid only passes through the still once, unlike in pot-stills where batch-distillation is repeated 2-3 times depending on the spirit being made. A continuous still will typically produce a product of at least 96% ABV, much higher than can be achieved in a batch process no matter how many times it is recirculated.
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Postby matt the brewer » Wed Apr 04, 2012 1:12 pm

With things like turbo yeasts you can not all the sugar at once as the yeast die. You have to do it in 2-3 stages. To brew upto 15% on the first day. Then an extra 5% on the 4-5th day then the rest 4-5 days later
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Postby Mark. » Wed Apr 04, 2012 5:15 pm

Matt this thread is 5 months old and the person whom posted this has long since gone :(
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Postby iceman » Wed Apr 04, 2012 5:41 pm

Gone where
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Postby Mark. » Wed Apr 04, 2012 5:44 pm

proably to see his mates :(
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Postby matt the brewer » Wed Apr 04, 2012 5:50 pm

i realise after posting lol
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Postby Ineptitude » Mon May 21, 2012 4:19 am

Sorry to dig this up again after quite a while, but how do you calculate ABV after freezing? If some of the alcohol is frozen, is there a way of calculating this? Brewdog must have done it somehow?
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Postby madlen_lieb » Tue May 22, 2012 10:20 am

hi,

simply take the gravity reading, rest is as usual
lg madlen
In a civilized society, the only persons outside the dictates of decency and law are those who make it there profession.

Aufgrung unserer Internationalität, setzen wir verhandlungsicheres English vorraus. To look for bloody oranges in the the fruit shelf
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Postby Ineptitude » Tue May 22, 2012 10:01 pm

But surely the gravity reading will increase and not decrease as the beer becomes concentrated?
If the liquids could simply be weighed, what happens to the frozen alcohol? Not all of it decants to the bottom and stays liquid?
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Postby Timbo77 » Tue May 22, 2012 11:00 pm

Drink a couple of good measures, if you fall over, it's quite strong! :twisted:
Remember, You're not drunk if you can lie on the floor without holding on... :-)
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