[Digestion] question about digestion of Vodka Draff

[David Fulford]

Hello Listers and Theo,

To get hydrogen sulphide you need sulphur. Most grains or starch materials have
very little sulphur in them, so hydrogen sulphide is not an inherent product
from the processing of vodka. However, sulphur compounds are often added as a
preservative in wine and alcohol manufacture, so it might be added to the
process. This would explain the confusing answers; it depends on the way the
vodka is processed.

I discovered this issue myself. I was running a laboratory digester on starch,
but decided I needed to add nitrogen to keep the microbes happy. We therefore
purchased nitrogen rich fertilisers. Unfortunately, we added ammonium sulphide
and wondered why we suddenly started producing hydrogen sulphide. It was not
until I looked at the packet that I worked out why I was stinking the laboratory
out.

-- 
Best regards,
 David
  mailto:davidf at kingdombio.com

Monday, August 15, 2011, 12:48:47 PM, you wrote:


> Hello All,

> Does anyone have experience with the digestion of residues from the 
> production of Vodka? And does this give a high amount of H2S in the 
> biogas which cannot be removed by simple blowing in a small amount of 
> air?

> I seem to get confusing answers. Some say it is notorious for high 
> hydrogen sulfide levels, others say it doesn't .

> Hope you can help me,

> Theo Bijman

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   ********************************************************************
Dr David Fulford CEnv MEI, 15, Brandon Ave, Woodley, Reading RG5 4PU
d.j.fulford at btinternet.com, Tel: +44(0)118 326 9779 Mob: +44(0)7746 806401
Kingdom Bioenergy Ltd, www.kingdombio.com, davidf at kindombio.com