MrFrugii - 11-1-2012 at 22:20
Hello, Please excuse me but I have no background with chemistry etc. My part time job is a home business that makes very high end ice cream,
chocolates and cakes. I do have a small 'coldfinger professional unit' from http://www.edenlabs.org/home_light_commercial.html t make my extracts - typically vanilla. However what I would like to do is to remove alcohol
and or water from say a red wine, or remove water from fruit purees. I did some research and found that I need something like:
1. water recirculating aspirator pump
2. vacuum flask
3. magnetic stiring hot plate
Now, I understand that by pulling a decent vacuum, the water and alcohol will boil at a much lower temperature, and I will be able to remove these to
be left with a relatively still intact reduction (color, smell, taste). However, I also can see there has been some debate on what type of vacuum
pump (or type) to use.
Would someone be so kind as to help me choose the right equipment to do this - I believe my current kit - according to the manufacturer can't be
re-used because it 'can't hold the vacuum' as the base is not round?
Any help appreciated - willing to learn!
mr.crow - 12-1-2012 at 08:13
Looks like a large scale soxhlet extractor. The flat bottom one would break if you put a vacuum on it.
You could get a large pot or pressure cooker and modify it with a hose barb and seal around the lid. Make sure it can withstand the vacuum. Then
attach it to a water aspirator and put the pot on an oven. The steam will flush down the drain. Sure it wastes water but is the easiest and you don't
have to worry about distilling alcohol.
You need a condenser if you want to use a mechanical pump, then it becomes a distillation apparatus. A brand new kit from United Glass Tech with a large flask would be nice.
I don't know about making reductions but the flavor might also boil away.
Panache - 12-1-2012 at 08:23
I just spent twenty minute and four times the words to say exacly the same thing, although less clearly.
I then previewed it, saw mr crows concise reply, deleted mine and wrote this piece of advice.
'do what mr crow says'
mr.crow - 12-1-2012 at 09:18
Thanks! Although its always good to have more opinions
EDIT: I just thought of something
If the liquid boils too fast it may overpower the vacuum pump. The pressure will rise but so will the boiling point, making boiling slower. Therefore
just keep the pot at a constant temperature, like 50 deg C.
[Edited on 12-1-2012 by mr.crow]