Separating acetic acid (vinegar) from water

[gatewood]

There are processes described on the web on how to do this, but I wanted to know from your experience. Has anyone tried this and been successful?

 

[bernardsmith]

What would be the rationale for doing this? Typically vinegar is about 5 or 6.% acid (.5 or .6 g/Liter). Why would you be removing water from any vinegar you made if you made it from wine or beer?

 

[Bilsch]

Sure.. neutralize the vinegar with sodium carbonate then boil to dryness. Combine with H2SO4 and distill. Lots of work, easier to buy acetic acid.

 

[gatewood]

Sure.. neutralize the vinegar with sodium carbonate then boil to dryness. Combine with H2SO4 and distill. Lots of work, easier to buy acetic acid.

hmmm i see, thanks.

Another question, you know if it possible to make vinegar with a far higher concentration of acetic acid? Say 50%?

 

[Bilsch]

hmmm i see, thanks.

Another question, you know if it possible to make vinegar with a far higher concentration of acetic acid? Say 50%?

It's said that freeze concentrating will get you to 58% but again I stress that acetic acid, even reagent grade then dilution, has got to be less of a pain in the ass as making it yourself.

https://www.ebay.com/i/352650826923...MIy7vhiqXp5wIVicJkCh0tNg1WEAkYByABEgInUPD_BwE

 

[gatewood]

It's said that freeze concentrating will get you to 58% but again

You know what stops mother of vinegar from creating high concentrations of acetic acid? Does it poison itself with its own waste, similar to yeast in alcohol?

I stress that acetic acid, even reagent grade then dilution, has got to be less of a pain in the ass as making it yourself.

https://www.ebay.com/i/352650826923...MIy7vhiqXp5wIVicJkCh0tNg1WEAkYByABEgInUPD_BwE

I live pretty goddamn far away from civilization , so that's why I seek and try to make the most out of what I have at hand... thanks for your concern anyhow

 

[bracconiere]

I live pretty goddamn far away from civilization

but have the internet?

 

[Brett_Bellmore]

but have the internet?

Probably. My inlaws in the Philippines don't get delivery, (When we mail them stuff, we actually mail it to a relative in the city who drops it off when they visit.) but they do get phone service. Undeveloped nations have found that putting up cell towers is actually a pretty cheap way to get everybody in contact.

 

[gatewood]

Probably. My inlaws in the Philippines don't get delivery, (When we mail them stuff, we actually mail it to a relative in the city who drops it off when they visit.) but they do get phone service. Undeveloped nations have found that putting up cell towers is actually a pretty cheap way to get everybody in contact.

Yes, thats exactly right. But thats besides the point.

 

[bracconiere]

Combine with H2SO4 and distill.

remember to do that outside....

 

[gatewood]

It's said that freeze concentrating will get you to 58% but again I stress that acetic acid, even reagent grade then dilution, has got to be less of a pain in the ass as making it yourself.

https://www.ebay.com/i/352650826923...MIy7vhiqXp5wIVicJkCh0tNg1WEAkYByABEgInUPD_BwE

One more thing you guys... we drifted from my question and didn't get an answer:

Any idea what is the highest concentration I can produce with acetobacter before they poison themselves with their own acetic acid?

 

[bracconiere]

Any idea what is the highest concentration I can produce with acetobacter before they poison themselves with their own acetic acid?

i'd have to google it, but yeast can only ferment to about 14% ethanol.....so if you can't buy glacial acetic, i doubt you can get stronger alcohol.....and i'm also not sure how much ethanol acetobacter can handle, so you might have to add it in doses....

quote from wikpedia :

Nowadays, most vinegar is made in submerged tank culture, first described in 1949 by Otto Hromatka and Heinrich Ebner.[45] In this method, alcohol is fermented to vinegar in a continuously stirred tank, and oxygen is supplied by bubbling air through the solution. Using modern applications of this method, vinegar of 15% acetic acid can be prepared in only 24 hours in batch process, even 20% in 60-hour fed-batch process.[43]

from:

https://en.wikipedia.org/wiki/Acetic_acid

 

[RPh_Guy]

yeast can only ferment to about 14% ethanol.

18-20% alcohol tolerance is not uncommon depending on the strain. Some can go higher with proper care.
https://www.lallemandbrewing.com/en/united-states/product-details/lalvin-ec-1118/

 

[bracconiere]

18-20% alcohol tolerance is not uncommon depending on the strain. Some can go higher with proper care.
https://www.lallemandbrewing.com/en/united-states/product-details/lalvin-ec-1118/

yea, yea, i just was talking about fermenting apple juice fast...you know that...and the best turbo yeast once washed from it's steroids, best i could get is 16%.....


just like you can tell bodybuilders on steroids if their bigger then 'normal'.....and i guess 'steroids' are proper care.....i've tried getting disstiller's yeast to go above 14%, it was said it go to 20%, and the washed turbo, could do better reaching 16%....

 

[Brett_Bellmore]

How much acetic acid? "a maximum 5–10% in Acetobacter species and 10–20% in Komagataeibacter species "

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6117990/

 

[gatewood]

How much acetic acid? "a maximum 5–10% in Acetobacter species and 10–20% in Komagataeibacter species "

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6117990/

thanks