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Thinking of using liquid malt extract vs all-grain for this exercise, but I only brewed with extract like 5 times many years ago.
I calculated that the typical 25L sucrose wash should produce a gravity of between 1.060 and 1.120, for 7-8Kg of sugar. Using 32 ppg as the practical yield for liquid malt extract ,LME,, I figure you'd need 6 cans at 3.3 lbs of LME per can. This should give 1.100 in 6 gal.
Sanity check, anyone?
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Bongo Boy, I've done this and you are in the ballpark. One comment, it is cheaper to buy LME bulk than by the can. Here is a URL to check out for prices: http://www.grapeandgranary.com/ You can get a 33 pound pail for about $50. Also, don't use hops.
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Thanks. I guess if you finish the math it comes out about the same or cheaper to just buy the damn vodka, eh? 
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Bongo Boy, That is not how I look at it. I figured out one time that if I buy the materials right, I can make a bottle of 'sugar wash' vodka for $1. This Vodka is Ok, but I believe the all grain mash is a much superior product. The all gain mash should be compared to the top shelf vodka.
I feel the all grain Vodka has a place. You drink that by yourself and with close friends. You don't mix this stuff with coke. You drink it neat or maybe just a little ice. Also, aren't you curious to see how good of a product you can produce?
I would suggest to make it once and compare the two Vodkas. Then you can decide if it is worth the extra money.
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Yes, I am curious...you win! It starts out with the natural curiousity and interest that an engineer has with the process--simply being intrigued by the gear and the fact you can do it at all. Then it becomes a personal challenge to control the process.
It must be a curse.
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Well, the fermenter is up and running with a liquid malt extract wort--15 lbs of LME made up to about 4.8 gal. total volume. Turbo Pure Prestige 48 seems to really be enjoying itself after 90 min--I'll let you know how it turns out!
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Your latest update: the column has been running now for about 6 hours, the first four of which held steady at about 61-64C, after which it 'popped' to about 71C. Explain that! That just seems like an awfully long time at the low temp. I had three members of my family smell the distillate from the first four hours, and it was described variously as 'sake', 'plum or grape', 'some kinda fruit', 'booze'. I did not care for the aroma at all, and have discarded the first 300 mL. Now that it's running at 71-72C, I'll keep that separate and see what that produces.
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Final Update: Unfortunately, I forgot some housekeeping basics and hadn't cleaned ,and dried, the column last time I used it. So...this entire run was sewered due its having that telltale blue ,CuSO4 I assume, hue to it. What a friggin' idiot.
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neuralise the blue spirit with citric acid and redistill
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The production of CuSO4, I asume comes from a high pH in a copper pot. Is this correct? How is the copper pot affected? dose it need to be treated before the next distalation?
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You guys both concluded high pH...jeeesh my chemistry really sucks. I thought this was due to acidic action on the copper. Well, in any case, I threw away the copper mesh crap ,the stench was unbearable anyway, and will go with ceramic Raschig rings. I could give a rat's ass about efficiency--I know I can sterilize those bastards and I know they gotta be impervious to corrosion. So..too late to neutralize the Blue Spirits--I dumped it all down the drain. About $50 lost sad to say. Live and learn, eh? Thank the Lord I didn't drink this s**t. How embarassing THAT would be!!
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TONY HAS A GOOD ARTICLE ABOUT THAT BLUE LIQUOR ON HIS SITE AT WWW.HOMEDISTILLER.ORG
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