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原場網站上是說十到十四磅糖可以產出一加崙酒精一加崙水約等於八點四磅，當然酒精的密度較低，所以大約是六點六磅算起來以重量計，是百分之五十的轉換率，似乎十分不錯。我個人是比較好奇他如何得到100%乙醇的酵母菌本身在超過一定酒精濃度的環境下就會死了，這就是為什麼釀造酒的酒精度有其限制的原因。要再提升酒精濃度，最普通的幫法就是蒸餾。但是因為酒精與水會共沸，所以用蒸餾法純化的酒精最高濃度也只能達到約95%而 99.x% 或甚至稱作無水酒精的 100% 酒精，需要靠其他化學方法才能達到，一搬來說價格非常昂貴。
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Reader Comments (Page 1 of 1)
六百 @ May 13th 2008 11:34AM
原場網站上是說十到十四磅糖可以產出一加崙酒精
一加崙水約等於八點四磅，當然酒精的密度較低，所以大約是六點六磅
算起來以重量計，是百分之五十的轉換率，似乎十分不錯。
我個人是比較好奇他如何得到100%乙醇的
酵母菌本身在超過一定酒精濃度的環境下就會死了，這就是為什麼釀造酒的酒精度有其限制的原因。要再提升酒精濃度，最普通的幫法就是蒸餾。但是因為酒精與水會共沸，所以用蒸餾法純化的酒精最高濃度也只能達到約95%
而 99.x% 或甚至稱作無水酒精的 100% 酒精，需要靠其他化學方法才能達到，一搬來說價格非常昂貴。