Take some water sugar yeast mix, ferment to the limit. Take that alcoholic mix freeze it ( zero F ) , the alcohol won't freeze the water will. Remove the ice, now you got an alcohol content of 30-35%. I know this has been used to make 30-35% alcohol from beer.
take the 30-35% alcohol mix add salt . The salt won't dissolve in alcohol but it will in water. The salt disolves in the water of the alcohol mix. The salt water is much more dense than alcohol and sinks to the bottom. There is a thin line that can be seen separating the dense salt water from the lighter alcohol. A food coloring that is water soluble but not alcohol soluble would make this easier to see.
The alcohol can be further refined using another water absorbing agent like Epsom salt or zeolite and run through a carbon filter to refine it more.
I am confident tis can eliminate the need for a still.
Anyone heard of anybody doing this?
I suppose I should do a small experiment to prove this method can work , with winter coming on I could use the natural cold to do the first concentration of the alcohol then move on to the salt separation stage.
Edited by Heirloom , 15 September 2017 - 12:37 AM.