the compleat distiller 2001 - nixon & mccaw

[...]... a measure of the kinetic energy these molecules have - the faster they move and vibrate, the higher the temperature Depending on the temperature and the pressure, the molecules may pack together tightly as a solid, may pack loosely as a liquid, or may freely move around as a vapor These different states of matter are called phases, and the transition from one phase to another involves the absorption... from its surface The bubbles create new surfaces throughout the body of the liquid Since the pressure within the liquid is slightly higher than that at the surface, because of the weight of the liquid itself, the bubbles expand as they rise, which makes boiling more dramatic than evaporation, THE COMPLEAT DISTILLER 22 though it is really same process In both evaporation and boiling the same amount of... steeped or distilled for their flavors and added to the purified spirits These extracts were then blended with other substances to produce the exact flavor, color and palate desired In general, these products required less maturation than their bulk cousins, but they often benefited from it, because some subtle flavors can’t be produced in any other way THE COMPLEAT DISTILLER 24 These herbal tonics and... substances in order to keep the graphs simple, but the same principles apply to mixtures of three or more substances The key point is that the higher the vapor pressure of a substance, the easier it is for its molecules to move from the liquid to the vapor phase, and the greater its proportion in the vapor THE COMPLEAT DISTILLER 26 Cleaning and Polishing We mentioned earlier that the 'tasty stuff' in flavored... and the extra energy is needed to overcome the attraction between the molecules in the liquid The stronger the attractive force between the molecules of a liquid, the harder it is to vaporize Once molecules leave the liquid or solid, their rapid motion adds to the pressure of the environment Each substance produces a welldefined amount of pressure at a given temperature, known as its vapor pressure The. .. Add the sugar to the fermenter, dissolve it in a small amount of hot water, and bring it to the desired volume and temperature with cool water Then fill the tub around the fermenter with water at the desired temperature The extra thermal mass of the water around the fermenter will greatly slow down any temperature swings or spikes created by active fermentation A liquid crystal thermometer placed on the. .. stretched over a pit lined with the other Stones are put in the middle of the sheet to create a low point, and a pot or other collecting vessel is placed under it Contaminated water or moist material, like plants, is placed in the pit around the collecting vessel Fig 3-2 Sunshine passes through the transparent sheet and warms up the stones and liquid in the bottom of the pit, causing the contaminated water... be lower Fig 3-9 THE COMPLEAT DISTILLER 31 Relationship between the Boiler and the Condenser The boiler must not produce more vapor than the condenser can handle In a still, all the heat that's produced must also be removed Some will be lost if the system isn't insulated well, but let’s assume that we have perfect insulation, and all the heat coming from the boiler has to be removed by the condenser... into the bottom of the tube They will float to the top of the mercury and boil rapidly because they are now in a vacuum At first, each droplet will boil off completely and the level of the mercury will fall, because the water vapor created by the boiling droplets exerts pressure on top of the mercury (tubes B and C) Eventually, you will be left with a few drops of water floating quietly on top of the. .. so be careful! Yeast re-hydration Active dry yeast is often not properly re-hydrated The first few seconds of re-hydration, as the cell walls re-constitute themselves, are critical to the survival of the yeast Re-hydrating at too low or too high a temperature will cause a large percentage of the added yeast to be sickly or die, resulting in slower than expected fermentation The same effect is caused . registered purchasers of the printed publication. ISBN 0-4 7 3-0 813 5-0 Contacts: Authors: E-mail admin@amphora-society.com Tel: +6 4-9 -5 7 6-7 467 Fax: +6 4-9 -5 7 7-4 103 Mail: PO Box 5 1-2 31 Pakuranga Auckland. THE COMPLEAT DISTILLER Nixon & McCaw THE COMPLEAT DISTILLER 2 Published in New Zealand in October 2001 by: The Amphora Society PO Box 5 1-2 31 Pakuranga Auckland 1706 New. turbo (the "8 kg" and "6 kg" refer to the manufacturer's recommended quantities of sugar to use with each packet of "Turbo" yeast). In both of these cases, another