A method of converting low quality moonshine to high quality alcoholic beverage with medicinal properties is proposed. The method includes mixing Honey Bee Shilajit with the moonshine and heating the mix up to temperatures above 65 degC. It provides conditions for removing fusel oils and other harmful substances from the moonshine while enriching the beverage with extract of the Shilajit.
Fermentation Process for Manufacturing of Wine from Emblica officinalis fruitsIJARBEST JOURNAL
Amla fruits can be used as a valuable ingredient for
the production of an amla wine with all the important properties
of wine having medicinal characteristics of amla fruits. A
fermenting strain of Saccharomyces cerevisiae was utilized for
alcoholic fermentation using sugarcane molasses. Temperature
is one of the major constraints that determine the ethanol
production. The fermentation process was carried out at 25, 30,
35 and 40°C with 20% initial sugar concentration. It was
concluded that an increase in alcohol concentration,
productivity as well as efficiency with an increase in pH (4.0-5.0)
and it was also found that this optimum pH range was suitable
for S. cerevisiae strain. The fermentation process using S.
cerevisiae under optimized conditions i.e. pH 6, sugar
concentration 20% and temperature 30°C revealed an increase
in ethanol production i.e. 8.9 % (v/v) with good fermentation
efficiency
1. The document describes the morphology and microscopy of volatile oil drugs Cassia, Clove, Fennel, and Coriander.
2. Key details provided on each plant include their biological source, morphological features like color, odor, taste, and shape of parts used.
3. Microscopic details of tissues like cork, cortex, pericycle, and secondary phloem are given for Cassia. Structures like hypanthium, calyx, corolla, and columella are described microscopically for Clove.
This document provides a recipe and instructions for making a homemade soft drink called OpenCola. It begins with a lengthy disclaimer about the risks involved in making soft drinks at home. The recipe itself contains a list of oils, gum arabic, phosphoric acid, sugar, caffeine, and caramel color that are mixed to make the syrup and finished drink. Detailed warnings and notes are provided about properly sourcing and handling each ingredient. The document concludes with acknowledgements, a license agreement, and the GNU General Public License.
Your step by-step guide to learn the difference between home-made beer and fa...Creative Enzymes
Now, the ways are changing—people begin to brew their own beer at home. However, do you know the difference between home-made beer and factory-made beer during brewing? You will find the answers here
This study aimed to determine if coconut toddy can produce sugar. The researcher collected coconut toddy and attempted to produce sugar through boiling and evaporation. Over three trials, the toddy thickened and turned brown but only produced a small amount of sugar with a sour taste. The researcher determined the procedures were incorrect and that fresh toddy and precise temperature control are needed. In conclusion, the study failed to produce sugar from coconut toddy with the methods used.
This document is a chemistry project report submitted by Tejasv Sharma to his teacher, Mrs. Chetna Tiwari. The report details Tejasv's analysis of different brands of honey found in the market. It describes the tests conducted to identify minerals and carbohydrates present in honey samples. Potassium, iron, and reducing sugars were found in the honey samples, but calcium and magnesium were absent. The report concludes by thanking those who helped and supported Tejasv in completing the project.
This document discusses fermented drinks and wine production. It begins by defining fermented beverages and classifying them, including wines, beers, spirits, and mixed drinks. The document then focuses on wine, discussing the materials used, particularly grapes, yeasts involved in fermentation, and factors that affect yeast fermentation like oxygen, temperature, pH, and sugar content. It also provides details on wine classification and the wine production process.
The document discusses the manufacturing process of lambanog, a coconut wine popular in the Philippines. It begins with collecting coconut sap from trees, filtering and fermenting the sap, then distilling it to increase the alcohol content and produce lambanog. The distilled product is packaged and stored. Facilities, equipment, utilities, raw materials and waste disposal requirements are also outlined.
Fermentation Process for Manufacturing of Wine from Emblica officinalis fruitsIJARBEST JOURNAL
Amla fruits can be used as a valuable ingredient for
the production of an amla wine with all the important properties
of wine having medicinal characteristics of amla fruits. A
fermenting strain of Saccharomyces cerevisiae was utilized for
alcoholic fermentation using sugarcane molasses. Temperature
is one of the major constraints that determine the ethanol
production. The fermentation process was carried out at 25, 30,
35 and 40°C with 20% initial sugar concentration. It was
concluded that an increase in alcohol concentration,
productivity as well as efficiency with an increase in pH (4.0-5.0)
and it was also found that this optimum pH range was suitable
for S. cerevisiae strain. The fermentation process using S.
cerevisiae under optimized conditions i.e. pH 6, sugar
concentration 20% and temperature 30°C revealed an increase
in ethanol production i.e. 8.9 % (v/v) with good fermentation
efficiency
1. The document describes the morphology and microscopy of volatile oil drugs Cassia, Clove, Fennel, and Coriander.
2. Key details provided on each plant include their biological source, morphological features like color, odor, taste, and shape of parts used.
3. Microscopic details of tissues like cork, cortex, pericycle, and secondary phloem are given for Cassia. Structures like hypanthium, calyx, corolla, and columella are described microscopically for Clove.
This document provides a recipe and instructions for making a homemade soft drink called OpenCola. It begins with a lengthy disclaimer about the risks involved in making soft drinks at home. The recipe itself contains a list of oils, gum arabic, phosphoric acid, sugar, caffeine, and caramel color that are mixed to make the syrup and finished drink. Detailed warnings and notes are provided about properly sourcing and handling each ingredient. The document concludes with acknowledgements, a license agreement, and the GNU General Public License.
Your step by-step guide to learn the difference between home-made beer and fa...Creative Enzymes
Now, the ways are changing—people begin to brew their own beer at home. However, do you know the difference between home-made beer and factory-made beer during brewing? You will find the answers here
This study aimed to determine if coconut toddy can produce sugar. The researcher collected coconut toddy and attempted to produce sugar through boiling and evaporation. Over three trials, the toddy thickened and turned brown but only produced a small amount of sugar with a sour taste. The researcher determined the procedures were incorrect and that fresh toddy and precise temperature control are needed. In conclusion, the study failed to produce sugar from coconut toddy with the methods used.
This document is a chemistry project report submitted by Tejasv Sharma to his teacher, Mrs. Chetna Tiwari. The report details Tejasv's analysis of different brands of honey found in the market. It describes the tests conducted to identify minerals and carbohydrates present in honey samples. Potassium, iron, and reducing sugars were found in the honey samples, but calcium and magnesium were absent. The report concludes by thanking those who helped and supported Tejasv in completing the project.
This document discusses fermented drinks and wine production. It begins by defining fermented beverages and classifying them, including wines, beers, spirits, and mixed drinks. The document then focuses on wine, discussing the materials used, particularly grapes, yeasts involved in fermentation, and factors that affect yeast fermentation like oxygen, temperature, pH, and sugar content. It also provides details on wine classification and the wine production process.
The document discusses the manufacturing process of lambanog, a coconut wine popular in the Philippines. It begins with collecting coconut sap from trees, filtering and fermenting the sap, then distilling it to increase the alcohol content and produce lambanog. The distilled product is packaged and stored. Facilities, equipment, utilities, raw materials and waste disposal requirements are also outlined.
This document appears to be a student project report on making soap. It includes an introduction on soap, a history of soap making, and the process for making soap through both cold and hot methods. It then describes experiments conducted to examine the properties of a homemade soap sample, including its washing, emulsifying, and hard water reaction properties. The document also provides background information on different types of soaps and their ingredients.
Elixirs are sweetened hydro-alcoholic liquids containing active drugs and other ingredients like flavorings and colorings. They typically contain 10-20% alcohol to dissolve both water-soluble and alcohol-soluble drugs and ingredients. There are two main types - medicated elixirs which contain therapeutic compounds, and non-medicated elixirs which are used as diluting agents. Elixirs are more readily prepared than syrups as they are more fluid and soluble ingredients are easily dissolved in the hydro-alcoholic mixture through simple mixing and heating when needed. They are also better than syrups at masking unpleasant tastes of substances.
Vinegar is derived from the French word for "sour wine" and contains about 5% acetic acid. It is produced through a process of alcoholic and acetic fermentation of substances containing sugar or starch. The document discusses the production of various types of vinegar including brewed, fruit, potato, malt, spiced, honey, and spirit vinegars. It describes the two-step fermentation process involving alcoholic fermentation by yeast to produce alcohol, followed by acetic fermentation by acetic acid bacteria to convert the alcohol into acetic acid and produce vinegar. Common uses of vinegar include for cooking, cleaning, and some medical purposes. Problems in vinegar production can arise from wine, lactic acid bacteria,
This document provides information about elixirs, including their definition, main ingredients, types, formulation, manufacturing considerations, and advantages/disadvantages. Elixirs are sweetened hydro-alcoholic liquids used orally that typically contain alcohol, water, glycerin, preservatives, flavorings, and colorings. There are two main types - medicated elixirs which contain active compounds, and non-medicated elixirs which are used as diluting agents. The document outlines the ingredients, equipment, personnel, compounding procedures, and quality controls needed for elixir manufacturing.
The document discusses making homemade perfumes, cosmetics, and masks using natural ingredients like roses, herbs, fruits, and oils. It provides recipes and instructions for creating perfume, lotions, creams, and masks using ingredients like rosewater, honey, yogurt, oats, coffee, and cocoa. The goal is to produce beauty products that are healthier, more natural, and economical alternatives to commercial cosmetics.
- Beer is one of the oldest beverages dating back to 5000 BC and is made from fermented grains like barley using yeast, hops, and water.
- The brewing process involves malting the grains, mashing and lautering to extract sugars, boiling wort with hops, cooling, fermenting with yeast, filtering, packaging, and distributing.
- Soft drinks are made by carbonating water with sugar or artificial sweeteners, acids for flavor, and preservatives. The production process involves clarifying water, mixing ingredients, carbonating the beverage, filling containers, and packaging.
This is an assignment i did for the course
AGP - 512: Beverages and Fermentation Technology
during my M. Sc. at Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU).
Contains the following:
1. Determination of carbon dioxide volume of carbonated beverages available in local markets
2. Preparation of Cordials from Fruit Juice (Lime)
3. Preparation of Fruit Juice Drink (Mango)
4. Preparation of Squashes from Fruit Juice (Mango)
5. Preparation of Ready to Serve - RTS (Mango)
6. Preparation of Nectar from fruit Juice (Mango)
Introduction to Soapmaking - A Guide for Making your own Soap v2zq
This document provides instructions for making soap at home using readily available ingredients. It begins with an introduction that lists the essential materials needed - fats/oils and an alkali such as lye. It then provides details on preparing the fats and lye, mixing them together, adding optional ingredients, and molding and curing the soap. Specific recipes are also included, such as a basic recipe using canned lye that yields 9 pounds of soap. The document concludes with some regional soapmaking recipes from the U.S. that use local ingredients like cracklings or lime instead of canned lye.
Here are the answers to the quiz:
1. Fermentum (Latin word for rest)
2. Beer
3. Liquors/spirits
4. Coffee
5. Non-alcoholic beverages
6. Water
7. Tea
8. Beverages
9. Coffee/tea
10. Stout
This document describes a student laboratory experiment to produce fruit wine. It provides details of the wine production process including objectives, materials, equipment, process steps from fruit preparation to aging, observations recorded over 8 weeks, and conclusions. The production of wine was found to take 2 months and require careful control and monitoring of temperature, sugar levels, and other factors to produce a quality product without waste. Suggestions are made to explore using local fruits and aging in oak barrels.
This document provides an overview of alcohol including its properties, industrial production methods, uses, social and health effects of both appropriate and inappropriate consumption, and fetal alcohol syndrome. It discusses two industrial production methods, uses of alcohol in fuel, rubber, and other products. It outlines both positive social effects of moderate drinking and bonding, but also negative social and health consequences of excessive drinking including family conflicts, health issues like cancer, stroke and addiction. It also summarizes interviews with two individuals about their drinking habits.
it is show how to do the bear.for #wheatflourmillmachine #maizeflourmillingmachine, you can contact usMost welcome send message to
Mrs. Jane Liu for flour milling machines.
M: +86 132 2344 2174 (whatsapp/viber/imo/wechat)
https://www.hdfmill.com/wheat-flour-milling-machine/
www.hdfmill.com
Processing and preservation of Beverages with videosshhhoaib
This document provides an overview of the processing and preservation methods for various beverages, including carbonated drinks, beer, wine, coffee, and tea. It discusses the major ingredients used in each beverage and describes the key production steps. For carbonated drinks, the major ingredients are water, sweeteners, flavorings, acids, coloring, carbon dioxide, and preservatives. Beer production involves mashing, lautering, boiling, fermentation, filtration, and packaging. Wine production includes harvesting grapes, crushing/pressing, fermentation, clarification, aging, and bottling. Coffee processing develops flavor in beans through harvesting, processing, roasting, and brewing methods like freeze drying and spray drying to produce
The document provides instructions for making red cabbage indicator solution and using it to test the pH of household substances. It explains that red cabbage contains pigments that change color based on pH, making it a natural pH indicator. The instructions describe chopping and boiling red cabbage to make a colored liquid, then using this liquid to test the acidity or basicity of substances such as lemon juice, vinegar, baking soda solution and more. Chemical explanations are provided for how pH indicators work and how red cabbage pigments specifically indicate pH.
Pelwatte Sugar Industries PLC is a Sri lankan sugar manufacturing company, which is listed on ... In 1997 the company established a subsidiary, Pelwatte Sugar Distilleries (Pvt) Ltd
The document provides instructions for making red cabbage indicator solution and using it to test the pH of household substances. It explains that red cabbage contains natural pH indicators that change color based on whether a solution is acidic or basic. A procedure is given for boiling and straining red cabbage to produce the indicator solution. The document then discusses pH scales and uses of pH indicators before listing the pH values of various common acids and bases.
The document provides instructions for making red cabbage indicator solution and using it to test the pH of household substances. It explains that red cabbage contains natural pH indicators that change color based on whether a solution is acidic or basic. A procedure is given for chopping and boiling red cabbage to produce a liquid that can be used to determine if a substance has a pH below or above 7, indicating acidity or alkalinity. Common household items are listed along with their typical pH values.
This chapter discusses food and beverage operations, focusing on alcoholic and non-alcoholic beverages. It covers various types of non-alcoholic drinks including coffee, tea, chocolate, aerated waters, mineral water, juices, and artificial flavors. For alcoholic beverages, it examines wines, liquors, and beers. The chapter aims to distinguish between alcoholic and non-alcoholic drinks, discuss the types served, and identify proper beverage storage.
The document discusses various ways to reduce non-point source pollution from daily household activities and provides recipes for making natural cleaners and personal care products at home. It explains that pollution from sources like fertilizers and car washing flows into waterways when it rains. It then gives instructions for creating a creamy scrubber, all-purpose spray cleaner, and window cleaner using ingredients like baking soda, soap, and vinegar as alternatives to store-bought products. Further recipes include natural floor cleaner, lip balm, and a honey lemon sugar body scrub.
This document appears to be a student project report on making soap. It includes an introduction on soap, a history of soap making, and the process for making soap through both cold and hot methods. It then describes experiments conducted to examine the properties of a homemade soap sample, including its washing, emulsifying, and hard water reaction properties. The document also provides background information on different types of soaps and their ingredients.
Elixirs are sweetened hydro-alcoholic liquids containing active drugs and other ingredients like flavorings and colorings. They typically contain 10-20% alcohol to dissolve both water-soluble and alcohol-soluble drugs and ingredients. There are two main types - medicated elixirs which contain therapeutic compounds, and non-medicated elixirs which are used as diluting agents. Elixirs are more readily prepared than syrups as they are more fluid and soluble ingredients are easily dissolved in the hydro-alcoholic mixture through simple mixing and heating when needed. They are also better than syrups at masking unpleasant tastes of substances.
Vinegar is derived from the French word for "sour wine" and contains about 5% acetic acid. It is produced through a process of alcoholic and acetic fermentation of substances containing sugar or starch. The document discusses the production of various types of vinegar including brewed, fruit, potato, malt, spiced, honey, and spirit vinegars. It describes the two-step fermentation process involving alcoholic fermentation by yeast to produce alcohol, followed by acetic fermentation by acetic acid bacteria to convert the alcohol into acetic acid and produce vinegar. Common uses of vinegar include for cooking, cleaning, and some medical purposes. Problems in vinegar production can arise from wine, lactic acid bacteria,
This document provides information about elixirs, including their definition, main ingredients, types, formulation, manufacturing considerations, and advantages/disadvantages. Elixirs are sweetened hydro-alcoholic liquids used orally that typically contain alcohol, water, glycerin, preservatives, flavorings, and colorings. There are two main types - medicated elixirs which contain active compounds, and non-medicated elixirs which are used as diluting agents. The document outlines the ingredients, equipment, personnel, compounding procedures, and quality controls needed for elixir manufacturing.
The document discusses making homemade perfumes, cosmetics, and masks using natural ingredients like roses, herbs, fruits, and oils. It provides recipes and instructions for creating perfume, lotions, creams, and masks using ingredients like rosewater, honey, yogurt, oats, coffee, and cocoa. The goal is to produce beauty products that are healthier, more natural, and economical alternatives to commercial cosmetics.
- Beer is one of the oldest beverages dating back to 5000 BC and is made from fermented grains like barley using yeast, hops, and water.
- The brewing process involves malting the grains, mashing and lautering to extract sugars, boiling wort with hops, cooling, fermenting with yeast, filtering, packaging, and distributing.
- Soft drinks are made by carbonating water with sugar or artificial sweeteners, acids for flavor, and preservatives. The production process involves clarifying water, mixing ingredients, carbonating the beverage, filling containers, and packaging.
This is an assignment i did for the course
AGP - 512: Beverages and Fermentation Technology
during my M. Sc. at Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU).
Contains the following:
1. Determination of carbon dioxide volume of carbonated beverages available in local markets
2. Preparation of Cordials from Fruit Juice (Lime)
3. Preparation of Fruit Juice Drink (Mango)
4. Preparation of Squashes from Fruit Juice (Mango)
5. Preparation of Ready to Serve - RTS (Mango)
6. Preparation of Nectar from fruit Juice (Mango)
Introduction to Soapmaking - A Guide for Making your own Soap v2zq
This document provides instructions for making soap at home using readily available ingredients. It begins with an introduction that lists the essential materials needed - fats/oils and an alkali such as lye. It then provides details on preparing the fats and lye, mixing them together, adding optional ingredients, and molding and curing the soap. Specific recipes are also included, such as a basic recipe using canned lye that yields 9 pounds of soap. The document concludes with some regional soapmaking recipes from the U.S. that use local ingredients like cracklings or lime instead of canned lye.
Here are the answers to the quiz:
1. Fermentum (Latin word for rest)
2. Beer
3. Liquors/spirits
4. Coffee
5. Non-alcoholic beverages
6. Water
7. Tea
8. Beverages
9. Coffee/tea
10. Stout
This document describes a student laboratory experiment to produce fruit wine. It provides details of the wine production process including objectives, materials, equipment, process steps from fruit preparation to aging, observations recorded over 8 weeks, and conclusions. The production of wine was found to take 2 months and require careful control and monitoring of temperature, sugar levels, and other factors to produce a quality product without waste. Suggestions are made to explore using local fruits and aging in oak barrels.
This document provides an overview of alcohol including its properties, industrial production methods, uses, social and health effects of both appropriate and inappropriate consumption, and fetal alcohol syndrome. It discusses two industrial production methods, uses of alcohol in fuel, rubber, and other products. It outlines both positive social effects of moderate drinking and bonding, but also negative social and health consequences of excessive drinking including family conflicts, health issues like cancer, stroke and addiction. It also summarizes interviews with two individuals about their drinking habits.
it is show how to do the bear.for #wheatflourmillmachine #maizeflourmillingmachine, you can contact usMost welcome send message to
Mrs. Jane Liu for flour milling machines.
M: +86 132 2344 2174 (whatsapp/viber/imo/wechat)
https://www.hdfmill.com/wheat-flour-milling-machine/
www.hdfmill.com
Processing and preservation of Beverages with videosshhhoaib
This document provides an overview of the processing and preservation methods for various beverages, including carbonated drinks, beer, wine, coffee, and tea. It discusses the major ingredients used in each beverage and describes the key production steps. For carbonated drinks, the major ingredients are water, sweeteners, flavorings, acids, coloring, carbon dioxide, and preservatives. Beer production involves mashing, lautering, boiling, fermentation, filtration, and packaging. Wine production includes harvesting grapes, crushing/pressing, fermentation, clarification, aging, and bottling. Coffee processing develops flavor in beans through harvesting, processing, roasting, and brewing methods like freeze drying and spray drying to produce
The document provides instructions for making red cabbage indicator solution and using it to test the pH of household substances. It explains that red cabbage contains pigments that change color based on pH, making it a natural pH indicator. The instructions describe chopping and boiling red cabbage to make a colored liquid, then using this liquid to test the acidity or basicity of substances such as lemon juice, vinegar, baking soda solution and more. Chemical explanations are provided for how pH indicators work and how red cabbage pigments specifically indicate pH.
Pelwatte Sugar Industries PLC is a Sri lankan sugar manufacturing company, which is listed on ... In 1997 the company established a subsidiary, Pelwatte Sugar Distilleries (Pvt) Ltd
The document provides instructions for making red cabbage indicator solution and using it to test the pH of household substances. It explains that red cabbage contains natural pH indicators that change color based on whether a solution is acidic or basic. A procedure is given for boiling and straining red cabbage to produce the indicator solution. The document then discusses pH scales and uses of pH indicators before listing the pH values of various common acids and bases.
The document provides instructions for making red cabbage indicator solution and using it to test the pH of household substances. It explains that red cabbage contains natural pH indicators that change color based on whether a solution is acidic or basic. A procedure is given for chopping and boiling red cabbage to produce a liquid that can be used to determine if a substance has a pH below or above 7, indicating acidity or alkalinity. Common household items are listed along with their typical pH values.
This chapter discusses food and beverage operations, focusing on alcoholic and non-alcoholic beverages. It covers various types of non-alcoholic drinks including coffee, tea, chocolate, aerated waters, mineral water, juices, and artificial flavors. For alcoholic beverages, it examines wines, liquors, and beers. The chapter aims to distinguish between alcoholic and non-alcoholic drinks, discuss the types served, and identify proper beverage storage.
The document discusses various ways to reduce non-point source pollution from daily household activities and provides recipes for making natural cleaners and personal care products at home. It explains that pollution from sources like fertilizers and car washing flows into waterways when it rains. It then gives instructions for creating a creamy scrubber, all-purpose spray cleaner, and window cleaner using ingredients like baking soda, soap, and vinegar as alternatives to store-bought products. Further recipes include natural floor cleaner, lip balm, and a honey lemon sugar body scrub.
1. HOW TO TURN LOW QUALITY
MOONSHINE INTO A PREMIER BRAND
PRODUCT & HOMEOPATHIC REMEDY
WITH WAX MOTH RESIDUE
2. This video is about how to turn low-quality
moonshine into premier-quality liqueur and
medicinal tincture by using residues from
wax moth larvae breeding.
I reside in Thailand, and therefore this video
is more related to Thai products and climate
conditions. Yet I hope it can be useful to
people in other countries too.
3.
4. The Lao Kao or rice whiskey is the cheapest
alcoholic beverage in Thailand. Its
consumption is a part of Thai culture and it
is accepted everywhere among the poorest
part of the population.
Other beverages of the same alcohol
content but made from molasses are at least
50 percent more expensive.
5. Price of a blue label bottle with 625 ml of the Lao
Kao whiskey having alcohol content 40 % is 90
Thai baht that is about 2 American dollars and 75
cents. Meanwhile tax levied by the government is
about 35 Thai baht or about 1 American dollar for
such a bottle and this tax is already included in
the price of the whiskey.
6. Moonshine distillation is allowed in Thailand only
to authorized producers. It takes about 3,000 Thai
baht per year to get a license and additionally
every bottle sold is subject to taxation. If to
estimate production cost anybody can see that
profit margin is very narrow. The producers are
trying to save as much as possible on equipment,
ingredients and fuel. Therefore quality of the Lao
Kao is very low. It has unpleasant odor of acetone
and fusel oils as well as sharp and burning taste.
7.
8. Consequences of regular consumption of Lao Kao
can be the most severe - loss of teeth, reduced
vision, memory impairment, cirrhosis of the liver,
and premature death. Abuse of any alcohol is
dangerous to health, but I would not recommend
drinking Lao Kao even in small amounts.
9.
10. Imported alcoholic beverages are also
available in supermarkets and 7/11 shops.
However with 50% import tax prices are too
high for majority of Thai people.
11.
12. Cheap alcohol with content of ethanol 96% is produced
locally from cassava tubers and available at retail price below
170 Thai baht or about 5 American dollars per liter including
free delivery. Due to unpleasant odor and high concentration
of methanol such alcohol can be used only for technical
purposes. There is an opinion that it can be improved to food
quality by additional heat distillation while the first and last
fractions in the distillation process are discarded. However,
unauthorized distillation of alcoholic beverages is prohibited
in Thailand.
13. I am not a big specialist in alcoholic beverages, but it
seems to me that some locally produced brands of
whiskey apart of the Lao Kao are made from such cheap
alcohol without additional distillation but by diluting and
adding dyes, fragrances and taste softeners. Therefore
such whiskey may have pure synthetic odor and sharp
test not to mention unpleasant handover.
14.
15. Let us learn about distillation of Lao Kao
moonshine in Thailand. This slide shows
traditional Thai equipment. Technology is such
that at first, some kind of strong rice beer is
prepared from fermented rice. A process of the
home brewing is usually a family secret. Rice is
used because it is cheaper in comparison with
molasses and sugar.
16. Then the home brew from fermented rice is
poured into large ceramic pots. These ceramic
pots are heated from below by burning firewood.
In such conditions it is difficult to control rate of
heating. The pot is covered by a large frying pan
full of water. Water is poured into the pan during
the distillation process to compensate
evaporation. There is usually no temperature
control or even a simple thermometer. Therefore,
in the distillation process, the producer relies only
on experience.
17.
18. Moonshine is condensing on the bottom of the
frying pan. And as it possible to see on this slide,
there is a tray inside the pot to collect the
moonshine that is dripping from the bottom of the
pot. The condensate flows down along a pipe and
out of the pot to bottles. The collected moonshine
sometimes is treated to reduce its unpleasant
odor. Then the Lao Kao gets bottled, corked and
labeled according to its alcohol content.
19. Let us discuss now what can we do to
improve quality of alcoholic beverages
produced in Thailand. We certainly have to
remove toxic and harmful substances from
the beverages as well as fusel oils. The
most radical way of purification is secondary
distillation. But as I mentioned already it is
prohibited in Thailand.
20.
21. The easiest way to improve whiskey or
moonshine with alcohol content above 40% is to
add 5 ml of skimmed milk or ½ teaspoon of
powdered milk to a bottle of whiskey. Mix the
blend thoroughly and give some time for
coagulated casein to settle down.
22.
23. Otherwise a half of a small chicken egg can
be poured to a bottle of whiskey in a similar
way as milk.
24.
25. Top quality brands of alcoholic beverages such as
whiskey are aged in barrels and casks that are
made of oak or in vessels with oak bark and oak
chips sometimes for years.
But is there any way to produce a quality alcoholic
beverage promptly?
The answer is Yes and I am going to disclose
such a technology.
26. Here I propose an express method for producing
a high-quality alcoholic beverage, or rather, a
medicinal tincture from low quality moonshine.
The beverage can be ready for drinking next
morning.
27.
28. In one my older video I described a method to
prepare a medicinal tincture from residues of
breeding the wax moth larvae. Please, watch
https://youtu.be/LbRncntvU1E
for details.
29. In short words I rear wax moth larvae in containers from
steel mesh and feed them honey combs. The containers
are arranged in bowls from stainless steel. Once a week I
remove residue that gets collected between bottom of the
container and the bowl. With 8 such containers and
honey combs from 26 beehives it takes me about 3
weeks to gather about one kilogram of the residue and to
soak it in 2 bottles of good quality vodka. After filtration of
the tincture I use the wet residue to improve quality of
local moonshine.
30.
31. I mix this filtered wet residue with 10 bottles of the Lao
Kao or other low quality moonshine in a large cooking pot
from stainless steel and heat it up to above 64 °C under
vigorous stirring. The liquid begins to evaporate and
produces fumes as seen on this slide. Therefore heating
has to be done outdoors or under intensive exhaustion of
the fumes. No open fire can be used or even not a hot
plate heater as alcohol vapors may explode. However an
induction stove suits the task perfectly well.
32.
33. When temperature of the liquid inside the cooking
pot is approaching 65 °C a layer of molten
beeswax appears on its surface and then I turn
heating off.
34.
35. And I cover the cooking pot by a glass lid. It is
possible to see on this slide condensation of
vapors on the lid. After overnight cooling the
tincture can be separated from residue.
36.
37. I pour out the tincture slowly to separate it from
sediments and blend it with a bottle of honey. Part
of the tincture looks muddy and it takes longer for
particles to settle down to bottom. As seen on this
slide – there are three and a half bottles of the
muddy tinctures behind the cooking pot.
38.
39. As it can be seen on this slide, the tincture is of a rich
red-brown color. The beverage has odor that resembles
chocolate and dried plums. Its taste is pleasant and rich.
Opposite to cheap brands of whiskey it puts my body in
pleasant relaxation while mind stays clear but relaxed. I
did not experience any handover even after a bottle of
the beverage. Yet I believe that an optimal dose is below
100 ml a day.
40.
41. The residue is getting lighter in color. I believe it
can be reused as a lure for bee swarms after a
few successive steps of boiling with pure water to
remove fusel oils from the residue.
42. And now let us briefly discuss – what is happening during
heating of the moonshine with the wax moth residue.
43. When moonshine is heated to temperatures above of 64
°C, toxic impurities such as methanol, crotonic oil, acetic
acid, propionic acid, formic acid and acetic acid, as well
as aldehydes and esters of these acids with ethanol and
methanol will evaporate.
Additionally, when heated, the moonshine gets quickly
enriched with amino acids, enzymes and proteins by
extracting them from the residue. We may expect
coagulation of some proteins at such temperatures but
biological activity of enzymes mostly persists.
44. Beeswax is composed mostly from a blend of esters of long-chain
(30–32 carbons) aliphatic alcohols with palmitic and oleic fatty
acids. It has a relatively low melting point in the range of 62 to 64
°C. Its detailed composition is presented below:
Chemical Substance Quantity %
Mono-esters 35
Di-esters 14
Tri-esters 3
Hydroxy-Monoesters 4
Hydroxy-Polyesters 8
Acid Esters 1
Acid Polyesters 2
Acidic Esters & Polyesters 3
Long Chain Hydrocarbons 14
Long Chain Fatty Acids 12
Long Chain Fatty alcohols 1
Unidentified 6
45. Beeswax is present in the residue and it has a melting
point of 62 to 64 °C.
Its composition is presented in the table on this slide. It is
seen that the wax mainly consists of a mixture of esters
of fatty alcohols and fatty acids. Free fatty acids and fatty
alcohols are also present in its composition.
46. Fusel oils in the moonshine are high molecular weight
alcohols, such as propyl, butyl and amyl alcohols, volatile
organic acids, furfural, as well as some high molecular
acids - for example, butyric, valeric, caproic and caprylic
acids. They dissolve well in liquid beeswax, but less in
ethanol and water. That is, when preparing a tincture with
heating, the fusel oils are efficiently removed from the
tincture.
47. I described in this video a
simple technology to
produce a tincture made of
bee products and residue of
wax moth rearing. Therefore
in a case of reproduction of
the technology it is
necessary to consult your
physician and to test the
alcoholic beverage for
allergy.
In overall this presentation is
for education purpose only
and I cannot be responsible
for any consequences of the
technology reproduction.