hello chef! i love how your brain works, i just find your account and i feel like its gonna be my favorite. i have a question, can you give more details about distillation machine? how to use etc. im very interested, as im a chocolate&pastry chef i will be definitely using this. thank you so much for vids
This is so cool, it's blowing my mind. I've just learnt how a rotavap works, thanks to you, and I can't even begin to think of all the applications it might have. The video is also really well shot, so thank you!!
this is so incredibly impressive how is it possible you dont have more subscribers, also would you mind telling how the glass was made im really interested in that and would love to know the prosses
Yeah... really you hooked me into rotavaps... but it is so expensive...🤦♂️ I found out about it watching a video about Denis Martin from switzerland which had a DIY system. (Not rotating and using liquid nitrogen thought) I'm really scrambling my head in the best way to proceed... stack some cash for a year or so or trying to find a DIY method... If you would have any advise it would be greatly appreciated... And truly nice job on your work. You really studied every bit and it shows...
Hi. Yes the big downside with the rotavap is the price. I have heard of people getting cheaper systems that don’t rotate or pull a full vacuum but I’ve not really seen any results from those. You can try to find second hand ones but I’d be extremely wary of this because you never know what they maybe have been used with - they could have had toxic or dangerous materials used in them in some labs. Unfortunately if there is a cheap east option for vacuum distilling I’m not aware of it, but I would love to know if you find a solution because a lot of my subscribers would be interested too I think. I wanted to get hold of one for years before I eventually could. Maybe one day someone will make a cheaper one but I believe the hardest part to make cheaper would be the vacuum pump & chiller
@@EddieShepherd Yeah I'm finding some info on "ghetto systems" but seems to always come with downsides I'm still mitigated about... It's a long process to check but I'll gladly share my findings for sure! Could you give some info on your use to pinpoint better? 1) I see some cheaper ones don't rotate enough but i'm wondering up to which rpm do you go? 2) I'm looking at the ways to properly clean and wondered about your process. Do you ultrasonic clean it or do some cleaning extract? 3) So you got the full pack from buchi? So is you pump R-100 or R-105? Dry pump correct? And chiller? Nothing to report on both? 4) I read extracts usually don't keep well & wondered if you still make it more profitable by selling some products or only for your menus? How long would you say the shelf life of your extract last? I clearly have some time for research as I'm at 2.3k currently for it... found a pretty new 7k system (bigger) all in one but 2nd hand & as you say, better be sure of what they used! Nevertheless, again, kudos... You truly are an inspiration and really made me re-realize what I'm aiming for 👍️
@@matino717 Hi, Sure I'll try to help 1- So with the rotation this mainly effects the speed of evaporation and distillation, it isn't the most crucial element, its more about speed and efficiency. So I will often go up 3/4 or full speed rotation but that is mainly to get a batch of something made in good time, I could still do it with slower spinning but it would take longer. 2 - With cleaning I have and ultrasonic bath. I dont find I need that all the time, often just cleaning with water is fine, but I will use the ultrasonic bath after distilling with things like the concentrated chillies mix here. If you did get a used one I remember hearing someone say you should bleach clean it multiple times, but this is out of my area of expertise really. 3 - Yeah I got the full system from Buchi, The pump is E100, the chiller is F105. Its the full system that becomes expensive but at least for how I work I needed all sections of it for the low temperature work I wanted to do. They all work great, thats the other good reason I had to go with Buchi, as far as I am aware they make the best and most reliable system. I really work mine hard and it works perfectly. I havnt had it serviced yet but I might next year just to keep it in top condition. 4 - It depends on exactly what you are making how it will keep etc. Alcohol based distillations keep better than water based. Some of the water based distillations (hydrosols) I make I will freeze if I need to store them to help preserve the aromatics. If we are talking about alcohol based distillation though I find they keep and preserve flavours pretty perfectly. If you think of other aromatic distillations like gin for example it doesn't really degrade in a noticeable way over normal time frames. Distillation really is an ideal way of preserving aromatics and freshness. You do need to store things sensibly - in glass / non-reactive containers, cool temperatures etc. And you need to make decisions about what alc content to store things at, wether you dilute them or not, and if using different distillations together whether to blend them or not. All these things can have some effect. But in alcohol at least I would say you arnt generally going to have noticeable aroma / flavour low at least with how I work. The chilli distiallion I keep in the freezer just to be over cautious about preserving its freshness, but I have kept some at room temperature too and didn't notice a big difference, its just so much work too make I am over cautious with how I store this one in particular. The last thing I would say is that is is a great system, its a technique I find extremely useful for how I work, but it is a really really big investment, so I'd suggest if you are looking at distillation and havnt done yet to get some experience using a small copper still so you can get a feel for that (Appologies if this is something you have already done and its not new to you). This gives you a better understanding of distillation, and all the rotavap will give you is lower temp and so fresher more delicate aromatics. But if you havnt done any distillation yet jumping straight in to the rotavap would be a bit like learning to drive in a sports car. If its for low temperature reductions there are vacuum / pan systems available that open that up too. So there are some first steps and trials you can do at a lower price and I would suggest that and getting a very clear sense of what you want to do first because its a really big investment if you later find you only have limited uses. I hope that all helps a bit, and I will have another rotavap video in a few months (its only just started) where I'll go over more of this and some other techies and general pros and cons etc
Love your stuff, already made the herb oil, miso ice cream and tempered chocolate. Do you sell any of your distilled flavors? I’d love to buy the scotch bonnet one at a minimum. P.S. Keep up the good work, you will blow up on RU-vid very soon. The quality of your videos are insane!!
Aw thanks man, that’s great to hear that you’ve made some of the recipes. I hope they turned out well. I don’t sell any of the dissertations at the moment, but I do hope at some point in the future to have the gin on sale, there’s a lot of red tape to get that though still. thanks for your kind words on the videos, I enjoy doing them so hopefully I can keep them coming out pretty steadily :)
Hi, I build/sell vacuum distilling equipment and Im also very interested in removing the heat from chilli. What is the % of the alcohol used as solvent ?
@@manudehanoi for that idea you would be better not to use alcohol for the distillation. Alcohol captures and holds the flavour best but for your specific idea I would suggest making a distilled chilli vinegar instead. I have made vacuum distilled chilli vinegar before, the flavour is not as strong as with alcohol but it would be your best method for this I think .
