Alcohol From Potatoes

In certain countries, as for instance Germany and France, potatoes form the greatest source of alcohol, particularly for industrial purposes. With the possible exception of corn and beets they will probably be most used in America. The best potatoes for distilling are those which are most farinaceous when boiled. In other words, those which are mealy and most appetizing. These give the largest yield of alcohol per bushel. The best season of the year in which to use potatoes is from October to...

Alcohol From Beets

The beetroot (Beta vulgaris), indigenous to Europe, is cultivated in France, Germany, Belgium, Holland, Scandinavia, Austria, Russia, and to a very small extent in England and New Zealand, and to a very large extent in the United States and Canada. There are many varieties. The most important to the sugar-maker is the white Silesian, sometimes regarded as a distinct species (B. alba) it shows very little above ground, and penetrates about 12 in. it has a white flesh, the two chief...

Denaturing Regulations

Under the Act quoted above, the Commissioner of Internal Revenue was empowered to make regulations whereby the law might be carried into effect. In the first place it may be said that those who are permitted by this Act to manufacture denatured alcohol must be distillers in other words, those who have regularly licensed and registered distilleries. This does not mean that the plant must be large or costly as witness the numerous little stills to be found...

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Distillation Retorts And Rectifier

To prevent this, a cold water supply pipe may be connected to the bottom of C making a connection at the top of C for an over flow of the warmed up water. By this means the lowest part of the worm will be kept sufficiently cool to make a rapid condensation of the vapors. The boiler A can be made in two parts the upper part fitting into the lower part snugly at d. The pipe from the upper part fitting the worm snugly at e. This will enable the operator to thoroughly cleanse...

Iq

The temperature of the egg could not be maintained at a constant standard, and the bubbling of the vapors through the liquor inside created too high a pressure. It was, however, a source of great profit to its inventor for a long period, although it gave rise to many imitations and improvements. The operation of distilling is often carried on in the apparatus represented in Fig. 10. It is termed the Patent Simplified Distilling Apparatus it was originally invented by Corty, but...

B

Henze Steamer

Forated false bottom to the tub, whereby the condensed water may be carried away, the steamed potatoes remaining behind. Two hours of steaming should reduce the potatoes to proper condition, which may be tested by introducing a pointed iron rod through a suitable aperture, normally kept closed. If the rod passes freely inward, the potatoes are done and may be discharged into the crusher, shown in Fig. 44. In this Fig. the steaming vat A is shown mounted above the crusher. A pipe B with cock b...

Alcohol From Molasses And Sugar Cane

Another common source of alcohol is molasses. Molasses is the uncrystallizable syrup which constitutes the residiuum of the manufacture and refining of cane and beet sugar. It is a dense, viscous liquid, varying in color from light yellow to almost black, according to the source from which it is obtained it tests usually about 40 by Baume's hydrometer. The molasses employed as a source of alcohol must be carefully chosen the lightest in color is the best, containing most uncrystallized sugar....

Chapter Iv

MODERN DISTILLING APPARATUS The principles of modem compound stills. Vapor traps and their construction. Steam regulation. Feed regulation. American apparatus. The Guillaume inclined column still 66 CHAPTER V. RECTIFICATION. General principles of fractionation. Old form of rectifying still. Simple fractionating apparatus. Vulcan rectifier. Barbet's twin column rectifier. Guillaume's Agricultural rectifying apparatus. Rectifying by filtration. 82

Alcoholometry

Alcoholmetry is the name given to a variety of methods of determining the quantity of absolute alcohol contained in spirituous liquors. It will readily be seen that a quick and accurate method of making such determinations is of the very utmost importance to those who are engaged in the liquor traffic, since the value of spirit depends entirely upon the percentage of alcohol which it contains. When alcoholic liquors consist of simple mixtures of alcohol and water, the test is a simple one, the...