Reply to Re: Not gone, just busy
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Alcohol stops at 200 proof, and even that is near impossible to make. The most that you could buy for under 20G/Litre is something like 192 proof. This is due to distalation processes, and the fact that if you try to re-evaporate alcohol at 197+ proof, you are unable to seperate anything else left due to what happens when you make solutions: thier boilding points merge.
For a good example of this, set some water to slightly boiling, and then start adding salt. Lots of salt. Lots and lots of salt. (1) Then turn the temperature up, and repeat the process, adding more water when nessesary. Be careful though, as the water will turn quite thick, and start to act like a gravy, with large *POP*'s boiling off instead of normal boilding, and it will cause sever burns if it splashed on you, and anywhere the splashes fall, salt will seemingly start to instantly appear. Also, as you disolve more and more salt, it start to disolve rather slowly, and tends to sit on the bottom if you add too much. This is another cause of the POPing effect, so, caution is advised. When you get to the point where you can't disolve any more salt, the water will feel exceptionally heavy, as it's almost more sulfate and sodium at that point than anything else. It will also be +200C (IIRC), and the only thing coming off it, will be a slight amount of steam that you are fractionally distilling. but the rest of it will just be sitting there. (2)
Amyway, I digress. The thing I was trying to say, is that boiling points merge. So the closer to 0 that you have of impurities, like salt, or water in the case of ethyl alcohol. This makes it near impossible to fractionally distil any of the componnents (ie, that steam that was coming off earlier) This means you need to try more exotic techniques, like either molecular sieves, ultra-low pressure vacuum distallation, or cetrifuging. All of these are not cheap. So really, it's just plain easier to not care. At such high proofs, it moreso the point of when it hits you, rather than how much.
(1) Sodium sulfate, ala Glauber's salt works well if you can get it, as you can disolve up to an equal mass of salt into the water, but it takes time to dry the salt out, as it quickly bonds to atmospheric water at the rate of Na2SO4-10H2O)
(2) If you are crazy as fudge, you could try the process in a microwave. Add a bunch of salt to a glass of water, and heat it up for however long you think the process would not explode. If you take the glass out, and then stir it slightly, it will get colder than if you had just left it on the counter to begin with, if you added enough salt at the start. Cool, eh?
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Don't try any of this, unless you are prepared to take full responisbility of you actions. That means, if you are underage, don't try this at home kiddies!
For a good example of this, set some water to slightly boiling, and then start adding salt. Lots of salt. Lots and lots of salt. (1) Then turn the temperature up, and repeat the process, adding more water when nessesary. Be careful though, as the water will turn quite thick, and start to act like a gravy, with large *POP*'s boiling off instead of normal boilding, and it will cause sever burns if it splashed on you, and anywhere the splashes fall, salt will seemingly start to instantly appear. Also, as you disolve more and more salt, it start to disolve rather slowly, and tends to sit on the bottom if you add too much. This is another cause of the POPing effect, so, caution is advised. When you get to the point where you can't disolve any more salt, the water will feel exceptionally heavy, as it's almost more sulfate and sodium at that point than anything else. It will also be +200C (IIRC), and the only thing coming off it, will be a slight amount of steam that you are fractionally distilling. but the rest of it will just be sitting there. (2)
Amyway, I digress. The thing I was trying to say, is that boiling points merge. So the closer to 0 that you have of impurities, like salt, or water in the case of ethyl alcohol. This makes it near impossible to fractionally distil any of the componnents (ie, that steam that was coming off earlier) This means you need to try more exotic techniques, like either molecular sieves, ultra-low pressure vacuum distallation, or cetrifuging. All of these are not cheap. So really, it's just plain easier to not care. At such high proofs, it moreso the point of when it hits you, rather than how much.
(1) Sodium sulfate, ala Glauber's salt works well if you can get it, as you can disolve up to an equal mass of salt into the water, but it takes time to dry the salt out, as it quickly bonds to atmospheric water at the rate of Na2SO4-10H2O)
(2) If you are crazy as fudge, you could try the process in a microwave. Add a bunch of salt to a glass of water, and heat it up for however long you think the process would not explode. If you take the glass out, and then stir it slightly, it will get colder than if you had just left it on the counter to begin with, if you added enough salt at the start. Cool, eh?
**************************
Don't try any of this, unless you are prepared to take full responisbility of you actions. That means, if you are underage, don't try this at home kiddies!
