>there are turbo yeasts available that will withstand
>20%+. with sufficent vacuum you can boil water at
>room temp. i would question whether the yeast's ability
>to propagate (and therefore produce ethanol)would
>be affected by a low vacuum.i think that you are
>pursuing an interesting avenue of research. i will try
>to dig up some info on boiling ethanol at different
>vacuums.
>          regards, roger ([EMAIL PROTECTED])

Yes, interesting. Also, I think you can get 100% ethanol with vacuum 
distillation.

Keith Addison
Journey to Forever
Handmade Projects
Osaka, Japan
http://journeytoforever.org/



> > --- In [EMAIL PROTECTED], "kirk" <[EMAIL PROTECTED]> wrote:
> > > I think yeast croak or really slow down at 14% or higher.(14%
> > =28proof)
> > >
> >  That is also my understanding. The alcohol starts to kill the Yeast
> > above 10%, and they are nearly all dead by 14%.
> > On the temp side, 140F kills them off.
> > That brings me back to the basis of my question. If I heat my
> > fermentation tanks to (?)125F, so the yeast are still alive, how much
> > vacuum will I need to apply to the tank, to start removing some of
> > the Ethanol to keep the level below 10%?
> > How much vacuum to do the same task at 100F? I would like to keep the
> > Yeast alive and actively producing, without having to heat the
> > massive quantities of water to do a traditional distillation.
> >
> > I'm trying to look ahead, at the whole process, and solve as many
> > potential problems as I can see, before I start investing meager
> > assets to it. I can overcome the heating problem rather economically.
> > It's disposing of the heat after I've used it, that will be my
> > shortcoming. I am trying to remove the heat disposal problem, by
> > simply not putting the heat in to start with.
> > I welcome any thoughts and commentary on my approach.
> >
> > Motie
>


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