Etil Alkol Nasıl Yapılır (2. Damıtım)(Baş-Göbek-Kuyruk Ayrımı)

INGREDIENTS 6750 ml Suma 40% (The alcohol content of suma was reduced to 40% by adding water.) Table 1. Calculating the amount of water to be added https://drive.google.com/file/d/10w4K... Table 2. Calculating the By-Products - Head, Hub, and Tail https://drive.google.com/file/d/1f2Tu... PRODUCTS By-Products (such as methanol, glycerin, acid, higher alcohols, acetaldehyde) 30 min, 100 ml, 85% Head = 65 min, 500 ml, 83% = 415 ml pure Ethyl Alcohol Core = 470 min, 2,340 ml, 76.8% Core 1 (500ml) = 45 min, 500ml, 83% Core 2 (500ml) = 80 min, 500ml, 80% Core 3 (500ml) = 100 min, 500ml, 77% Core 4 (500ml) = 120 min, 500ml, 70% Core 5 (350ml) = 125 min, 340 ml, 58% Core Alcohol Properties Color: Clear Odor: Yeast with a strong alcohol odor Taste: Aromatic. Tail = 200 min, 500ml, 30% RECOMMENDATIONS If Turkish Raki is to be made with the navel alcohol obtained in the second distillation, you can follow the following steps to remove yeast odors and aromatic flavors and make the product purer. 1- Filtering it 5-10 times through activated carbon is recommended. 2- Alternatively, it is recommended to repeat the first distillation twice, separating the head, belly, and tail in the third distillation. Sources: Regarding By-Products (Methyl Alcohol, Higher Alcohols, Esters, Aldehydes): A STUDY ON SOME VOLATILE COMPOUNDS OF TURKISH RAKI http://libratez.cu.edu.tr/tezler/5649... (pages 11-17) Regarding Head-Belly-Tail Separation: Fermentation Technology https://avesis.yildiz.edu.tr/resume/d... (pages 138 and 142)