Hi Robert >Harmon Seaver wrote: > > > You'd have to have an awful lot of ethanol to keep it from freezing. > > Strong beer (5-7%) freezes pretty easily. People used to >"distill" their hard > > cider by putting a barrel out to freeze. Any fermented solution >you can you can > > freeze fairly quickly -- the % of ethanol will never be above 16% >at max, and > > you need at least 50% alky to "anti-freeze" a solution. Depends >on how cold it > > gets, I guess, but zero should pretty well do it for any "wine" or "beer". > > > > I got the idea from thinking about "ice wine" and "hard cider" >that's made in >the Okanagan Valley where I used to live. The fermentation process for fuel >ethanol or biodiesel ethanol is no different than that for beer or >wine, and since >the yeast die off well before the alcohol percentage reaches the >high 'teens, I >thought that such an approach would create a more favorable energy balance for >ethanol fuel production in cold climates. > > It would be an interesting thing to try. Perhaps someone might >experiment with >this approach and post the results. Further, it would eliminate the problems >associated with licensing a distillation apparatus. (No, officer, it's NOT a >still, it's a refrigerator. . .) If it works, I wonder how the >energy balance of >refrigeration would compare to conventional distillation.
Okay, that makes sense. I didn't twig you wanted to freeze the mash (beer, whatever - the ferment) rather than the distillate. Sorry. Best Keith Addison Journey to Forever Handmade Projects Tokyo http://journeytoforever.org/ >robert luis rabello Biofuel at Journey to Forever: http://journeytoforever.org/biofuel.html Please do NOT send "unsubscribe" messages to the list address. To unsubscribe, send an email to: [EMAIL PROTECTED] Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
