Maximising Alcohol Yield: Common Challenges in Distillation

Common Problems and Solutions

1. Inadequate Original Gravity (OG):

Problem: Starting with too low OG due to insufficient sugar.

Solution: Ensure correct sugar levels are added to achieve the desired OG.

2. Neglecting Potential Alcohol Yield Calculation

Problem: Not calculating the potential yield.

Solution: Use the formula OG – FG (Final Gravity) x Factor (131.25) to estimate the potential alcohol yield.

3. Yeast Limitations during the ferment

Problem: The type of yeast used can limit alcohol production.

Solution: Choose a yeast strain suitable for your desired alcohol level. For example, aiming for 10% ABV in a 25-litre wash should yield 2.5 litres of pure alcohol at 90-95% ABV using a reflux column still.

4. Inefficient Distillation Cuts

Problem: Incorrect cuts during distilling can lead to loss of quality alcohol.

Solution: Learn and practice proper distilling techniques to make precise cuts.

5. Incomplete Fermentation

Problem: Sweet smell and taste in the wash indicate unfermented sugars.

Solution: Check the FG and reseal the fermenter. Recheck after 24-48 hours. If FG remains constant, fermentation is complete. If not, allow more time.

6. Exothermic Reaction Control

Problem: Too rapid an exothermic reaction can prematurely end fermentation.

Solution: Monitor and control fermentation temperature to avoid rapid exothermic reactions.

7. Operational Errors in Distilling

Problem: Incorrect operation of the still.

Solution: Ensure you’re well-versed in operating your specific still model.

8. Nutrient and DAP Imbalance

Problem: Insufficient nutrients and DAP can cause early yeast flocculation.

Solution: Properly balance nutrients and DAP in your wash.

9. Temperature Fluctuations

Problem: High or low temperatures affect fermentation.

Solution: Use a fish tank heater or similar device to maintain a steady temperature.