Fermenting Stripper Cabinet

[Mash]

This could be the most compact and quickest Air still setup. This was inspired by my trash can idea. viewtopic.php?f=2&t=4243

Instead of using a fridge as a fermenting cabinet - use a freezer !!

1. Ferment in the freezer - turned off - with an electric blanket / heating band as a heat source. Use a youngs wide mouth fermenter. Get carried away and fit an STC if you want to control the heating ONLY.

2. Once the ferment is finished. Remove the electric blanket / turn off the heating. Turn the freezer on for 2-3 day until solid. This is doing the work of 5 strip runs !!

3. Once frozen, remove from the fermenter and invert over a bucket. The bucket will collect 30% low wine. Leave what is left outside to thaw and then tip it away.

4. The contents of the bucket will be about 10/12 litres (2.5 Air Still runs) to get about 4.5 liters of good clean neutral spirit. You could keep the half in a scrumpy bottle - ready to make up a full run next time.

With a sputnik you could go straight to gin.

Once done you can store everything is the freezer so SWMBO is happy smiley. You could use a under counter freezer in the kitchen even (of is that as step tooooo far ) or the garage ?

This is the sort of freezer I was thinking .....

http://ao.com/pla/ZFG06400WA-Zanussi-Un ... 0wod2AsEhg

Edit:
This assumes there is no need for cooling during fermentation at 22-30c..... apart from one day in August the UK doesn't get hot enough in the first place.

[inspector gadget]

Instead of using a fridge as a fermenting cabinet - use a freezer !!

1. Ferment in the freezer - turned off - with an electric blanket / heating band as a heat source. Use a youngs wide mouth fermenter. Get carried away and fit an STC if you want.

I like the idea, would it be ok to use standard fermenting buckets? I have a chest freezer that will take two buckets in the garage doing nothing...

[Mash]

I like the idea, would it be ok to use standard fermenting buckets? I have a chest freezer that will take two buckets in the garage doing nothing...

Yes and no.

The youngs wide mouth invert well into a quality 15l bucket and then rest there while draining. Simple as that. Probably best to test your 'fit'. Open top fermenting buckets might need a funnel and some sort of frame.

25kg of slippery cold lump needs respect

PS take the handles off the YWMF before putting it in the freezer - they are NOT strong enough when frozen (I know). Lift it by the neck.

[Easydrinker]

This is pioneering.
Personally I take it with a pinch of salt.
But that is me.

Robert.

[Mash]

No way. Your silly stills are pioneering.

This is just using standard stuff in a different order.

I have been freeze jacking for years.

[inspector gadget]

ok so i'm a dummy, does all 100% of the alcohol remain unfrozen? and which one is on top?

ps did you get my reply to your email?

[Mash]

Yes indeed. i seems to hide in a channel and the centre of the wash and then pours out. Looks a bit like the center of an amethyst.

The rest drains in a few minutes. There is not noticeable loss of product.

[inspector gadget]

Yes indeed. i seems to hide in a channel and the centre of the wash and then pours out. Looks a bit like the center of an amethyst.

The rest drains in a few minutes. There is not noticeable loss of product.

Ok so just lets be hypothetical here, if you had 14 litres of 65% strip would you consider either a) freeze the lot in a wide top keg, b) dilute it to 40% and freeze that lot or c) run it at all 40% in your T500 ?

ps i was in a very poor EE area today when you rang and I got your message on the way home, unfortunately the number that rang me was 22248, I dont think that would get me to you if I dialled it lol...

[Mash]

I use freezing straight from fermentation 10-12%.
I am not suggesting it to replace a spirit run.

25l takes 5 runs to strip and 2 more to spirit run. This replaces the first 5 runs.

[Easydrinker]

I want to post something so un PC here that I am biting my tongue, or at least my tapping fingers, Really, a Fermenting Stripper Cabinet?
Are they freely available?

Robert.

[inspector gadget]

I use freezing straight from fermentation 10-12%.
I am not suggesting it to replace a spirit run.

25l takes 5 runs to strip and 2 more to spirit run. This replaces the first 5 runs.

Ah ok I think I understand that now... its just that if there is 65% alcohol in there then there is 35% of liquid that might freeze..?

[Mash]

Not sure I understand why you would do it ??

65% - yes the 35% would freeze - never tried it - but you would need a sieve to separate it.

[Easydrinker]

I think the two of you need to rethink the numbers that you mention.
They aren't working for me.
This thread is becoming more bizzare.
You don't need a sieve to pour the alcohol from a Jack.
Though I guess you may wish to if trying to skip distillation completely.
Confused.com

Robert.

[Mash]

Perhaps I was getting the wrong end of the stick. I thought Gadget was asking about jacking a 65%.
That won't freeze almost solid like a 12% post ferment will. The water will crystallize hence the sieving.

But I have to say I am confused.com to as to why you would do it?

GADGET! Help us out here !!

[inspector gadget]

Sorry if i'm sounding weird but if alcohol wont freeze the logic tells me that if you can remove water using this method then what remains must be a product that we can then refine to remove the other undesirable nasties from. Just saying like

As Ron Dennis once said 'Is there a better way to do that' ?

Please resume normal service as soon as possible

I think I might just put a litre in the freezer to check it out.