I regularly home-distil small amounts of potable alcohol (ethanol), mainly from fermented sugar(s) solutions (the 'wash').
My still is a box standard, $4.5\mathrm{L}$ electrically heated (safety!), air-cooled pot still, which produces exactly $1$ single stage distillation ('one Theoretical Plate') Starting from a wash of about $17\text{ %}$ ABV, I can distil that to (initial ABV) about $65\text{ %}$ ABV.
About $1.0\mathrm{L}$ is distilled off from $1$ gallon that way and the distillate then diluted with water to about $37\text{ %}$ ABV.
Distillers (home, pro, moonshiners) use a system to get the most and the best out of their distilled washes and it goes as follows:
- The "Heads": the first part ($5 - 10\text{ %}$) of the distillate is often discarded because it contains non-ethanol low boiling congeners like methanol, ethanal, acetone and low boiling esters (it's a commonly held but erroneous belief that methanol and ethanol can be separated by means of a single distillation - see the $\text{MeOH/EtOH}$ VLE). These congeners give the distillate a 'synthetic' and undesired taste profile.
- The "Heart": this is the good tasting part of the distillate, that is kept as an alcoholic beverage.
- The 'Tails' (or 'faints'): the last part of the distillate contains very little alcohol, as well as higher boiling compounds like higher alcohols and $\text{C8 - C12}$-based esters. The high boiling congeners are also referred to as "fusel oils".
Apologies for the lengthy preamble.
Due to the pandemic and restrictions on the hospitality sector I obtained several gallon of out-of-date $4.5\text{ %}$ ABV apple cider of a very well known brand, from a friendly publican.
I first consumed a couple of liters as such and it tasted fine and caused no adverse effects. The product was indistinguishable from 'in date' virgin cider. But my purpose was always to distill the ethanol of out it.
So, using my standard procedure I distilled several gallon of the out of date cider, obtaining about $2\mathrm{L}$ of distillate at about $35\text{ %}$ ABV. Heads were discarded and the distillate was run over activated carbon (a practice highly recommended by home distillers and moonshiners, even though I'm not sure it serves a real purpose)
And here's the rub: the 'heart' smelled and tasted awful. The taste is hard to describe but keywords would be 'spicy', 'hot', 'sharp', 'solvent-like'.
I then took the step of redistilling the $2\mathrm{L}$ of product, discarding the first $300\mathrm{ml}$ and keeping a 'heart' of about $1.1\mathrm{L}$. Alas it changed very little, if anything: the redistilled alcohol was still basically undrinkable!
The contrast between the redistilled alcohol and cheap commercial gin is quite stark.
I measured the paper $\text{pH}$ of both and they were both essentially neutral.
That redistilling didn't remove the offending compound(s?) suggests that its BP is close to that of ethanol or that it forms an azeotrope with it.
The smell and taste of the mystery congener(s?) doesn't really comply with what is usually suspected to be in the 'heads':
- $\text{MeOH}$ smells and tastes very much like alcohol (and in any case should only be present in very small amounts)
- acetone and ethanal probably are too low boiling to remain partly in the 'heart'. Ethanal has a pleasant odour anyway.
- all the low boiling esters have pleasant, fruity flavours.
My questions are:
- What could be the problem congener{s)?
- How to further investigate to find out what might be the problem congener{s)? I don't have access to modern analytical techniques like IR, GC, GC-MS etc.
I do have access to $\text{TLC}$ and a $1\mathrm{L}$ lab still with an $800\mathrm{mm}$ Vigreux column.