bagendajerome

A thousand apologies for posting my question in the homework section. I am a green horn in using ICT.

Thank you for the reply. What bothers me is that the slimy product is un predictable. True the taste of the product is more of vinegar.

I am producing ethanol on a medium scale and I was told that using difference in micibility of ethanol and water in oil will reject more of the water in the beer and allow me to produce close to 99.5% alcohol in one distillation pass thus reducing on energy input.

How is moringa seed powder used to clarify fresh sugar cane juice and how can the shelf life of such juice be incresed without using chemicals?

What makes sugar cane juice ferment well most times but sometimes goes slimy when fermenting using wild yeast(self fermentation)?

Any one with experience separating ethanol from beer using vegetable oil to discard water followed by distillation of oil-ethanol solution?

I would like to extract ethanol from beer by mixing beer with vegetable oil to remove the exess water in the beer, distil the oil ethanol solution to separate ethanol . Does any one up there have an experience of this process?