Still Behind The Bench

Greetings all, This is my first video, Part 1 of 2, and it is about how methanol is formed, and possible ways to stifle it's production. Audio might be a bit wonky, still working out the kinks of microphone placement.

Greetings all, This is my first video, Part 2 of 2, and it is about what happens to methanol when it is distilled. Audio might be a bit wonky, still working out the kinks of microphone placement. Thanks for watching!

Greetings all, This video is describing how hydrometers work at a fundamental level, with a demonstration at the end. I forgot to mention it during the theory portion, but less dense compounds will make water less dense when mixed into solution, and more dense compounds will make water more dense when mixed into solution. So sugar increases density, and ethanol decreases density. Hope this helps.

Greetings all, In this video I touch on Specific Gravity, how its measured, and how to do some math with SG to figure what your SG is going to be. Hope you like it!

Greetings all, This video is about osmotic stress, and generally all parts of osmosis. I also included an interesting practical experiment with an egg showing osmotic flow. I also eventually tried putting the egg in distilled water, but not much happened, it increased in mass as one would expect, but even after 12h it wasn't up to it's original mass. Here is the DOI for the study I referenced on osmotolerance and osmoadaptation. If you are having trouble locating an accessible copy of the study, let me know. DOI: 10.1111/j.1574-6976.2007.00076.x Have a great week!

Hello All, In this video I give a basic, pun intended, description of what pH is and why you want to measure and control it, as well as a simplistic method of controlling it.

Hello all, In this math heavy video, I show you how you can calculate how much of an acid or alkaline you should add to change the pH of your wash!

Hey All, In this episode I touch on some AC Power concepts, including split phase power, what is RMS, and how to calculate how much power you need. You can rearrange Ohms Law (V = I * R or V = R * I) to solve for Current (I) or Resistance (R) as follows. I = V/R and R = V/I You can then rearrange the Power Law (P = V * I or P = I * V) to solve for Voltage (V) or Current (I) as follows. V = P / I and I = P / V Then you can subsitute Ohms law into the Power law like so P = V * (V / R) = V^2 / R and P = I * (I * R) = I^2 * R Have a great week p.s. If I do make a mistake, or say something in error. Please feel free to point it out in the comments.

Hello everyone, This video is on power control methods, namely SSVRs and PIDs. How they work internally, and then a bit at the end on why you would want one over the other. Here is the link to the SSVR I use, and showed in the video. Mine is the 220V 150A closed loop negative feedback version. Finglai SSVR: https://www.finglai.com/products/relays/solid-state-relays/single-phase-AC-solid-state-voltage-regulator/ Closed loop just means it has internal circuitry that measures the output to make sure it's always providing the same power, even under load when the voltage can drop if the load is really high. Have a great week! p.s. Again, if you see that I said something in error, or wrong, please feel free to correct me in the comments.

Hello all, In this video I talk about the process of fermentation. Possibly some things you didn't know about what the yeast does. I go over pre-glycolysis, glycolysis, and post-glycolysis processes. Have a great week! This is a 2 part video, and I had intended to upload the second part right after this first part, but as I went to edit the second video, I found out the cameras lens was knocked out of focus, and so it will be delayed by a day. I hope to get it out tomorrow or Tuesday. Sorry about that.

Hello All, Here is the second part of the fermentation video. Got it all finished today. I talk mostly about what is needed for a healthy fermentation, and what can caused a stalled fermentation, with a specific focus on nutrients. Have a great week! Amino Acid chart: https://en.wikipedia.org/wiki/Amino_acid# Vino Calc: https://www.vinolab.hr/calculator/gravity-density-sugar-conversions-en19

Here is the list of most of the enzymes discussed: Invertase: Sucrose to Glucose & Fructose No Cofactor pH: 4.0 – 6.0 Temp: 50C/122F (DN 75C/167F) Maltase: Maltose/Maltotriose to Glucose No Cofactor pH: 4.5 to 5.5 Temp: 40C/104F (DN 55C/131F) Alpha-Amylase: Amylose/Amylopectin to Glucose, Maltose, Maltotriose, Limit-Dextrin Calcium Ion (Ca2+) Cofactor pH: 5.0 to 5.5 Temp: 65C-72C or 150F-162F (DN 76C/168F) Beta-Amylase: Amylose/Amylopectin to Maltose, Limit-Dextrin Calcium Ion (Ca2+) Cofactor pH: 5.0 - 5.5 Temp 55C-65C or 131F-149F (DN 70C/158F) Gluco-Amylase: Amylose/Amylopectin to Glucose, Amylose/Amylopectin No Cofactor pH: 4.0 - 5.0 Temp: 55C-60C or 131F-140F (DN 70C/158F) Beta-glucanase: b-1,3 Beta-glucans to Glucose Possible Zinc (Zn2+) Cofactor pH: 3.0 to 6.0 Temp: 35C-45C to 95F-113F (DN 47C/131F)

Greetings all, Been a while since my last video, I was sick (not COVID), and COVID has been eating away at my savings so I've been doing some side hussles to keep the money flowing. I'll be posting the next episode tomorrow though, just need to finish editing it. I'm also posting 3 other videos that I made a long time ago, around the same time as the methanol videos. I just found them, so I figured why not make up for lost time. Have a great week!

Hello all, In this video I attempt to describe vapour liquid equilibrium, reflux (passive and active), as well as the functions of plates, packing materials, and how to calculate potential output. Enjoy. And have a great week!

Hello all, Here is the video about buffers that I promised all those weeks ago. I show some math, and then I show an example of a buffer in action. Enjoy the video, and have a great week!

Greetings all, Here is my latest video, this one is on Tannins and Over-oaking, and what I consider to be the nuclear option for if you've hit the point where you are considering just pouring the spirit down the drain. Below is a link to the study I talk about in the video, as well as the DOI for another study. Enjoy! Another Interesting Study involving Tannins, on aging Cachaca (pot stilled sugar wash) for 180 days: DOI 10.1002/jib.165

Greetings all, Here's a video on what Inulin and Starch are, and how to deal with them, including regular ol' mashing. Finishing with how the iodine test works to know when mashing is finished. Hope you enjoy it. Have a great week!

Greetings all, After recording (and re-recording) this video, I am finally ready to release it. It's about mathematically developing a recipe (aka modelling a recipe), to make sure you have everything you need. This specific video focuses on all grains for the example. But the beginning gives general steps for developing any sort of recipe. I'll be making 2 or 3 more videos in this series, depending on their lengths, on a Sugar Wash Vodka, an Apricot Brandy, and a Rum. They should all be shorter, since there is less you need to do, but still informative! Have a great week!