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Did an experiment, took out brita cartridge from the fridge jug, leaving a 1 1/2 inch spot perfect for dumping in stone carbon all the way to the top of the hole and then about an inch of carbon in the upper jug. Two coffee filters at bottom. Tasted perfect. Then I did the whole tube carbon method. First it was horrible to do the water in, water out thing, plus I noticed a slight taste, maybe carbon saturation. The brita thing really works in small doses, just don't run too much through that small amount, about a quart at 40-50% at most. One last thing about filtration, I'm new and thought I could skip it. First all aromatic tastes were gone, plus, put your used carbon in the oven after and smell what comes out of it. After smelling the carbon drying out, I'll never drink it ever without filtering first.So horrible my wife got a headache which can't say much about drinking that stuff.
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Sorry to be a hound on a slightly different angle. You mention running 40-50% through the carbon. What sort of end proof do you get after filtration? Does anyone here carbon filter and re distill to get high proof results?
I'm a bit confused on how to get a filtered high proof product for drinks that require maceration.
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Greg,
i dont even remove the cartridge that comes with it. i went to wal-mart, and for $15-20.00 i got the double-cartridge du-pont brand water filter unit. took it home, dumped in the unfiltered spirit, collected it and ran it through just once more. and in about half an hour, i filtered roughly 2.5 liters of spirit. never used an actual activated stone carbon filter built unit, so i cant speak to how it compares with that, but it does good enough for me. it goes from a sour aroma that is almost unbearable to smooth ethanol odor.
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Why does everyone want such a high proof. I cut it down above 40 percent to get the proper usage of the carbon. I then cut it back to 40% at the end. The reason I didn't take it right to 40 % at the start is because its easier to not have to worry about water getting in than it is to sit there and worry that water is bringing below 40%. I don't drink stronger than 40% anyways, I like to enjoy drinking, I'm not trying to have a race into getting drunk fast.
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the reason ,at least in my limited cases where i have the issue, for a higher proof is only if ur trying to make absinthe or an overproof rum or something like that which has a generally higher % abv than 40ish... thats my take, but also i do understand where ur coming from.
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Greg,
Using high proof alcohol is not a matter of racing your friend to see who can grow more hair on their chest. There is a variety of herbal-based liquors out there ,Anything form Unicum, Absinthe to Jagermeister, that require very high proof alcohol to break down the herbal essences in the components used. Alcohol becomes an efficient solvent at around 85%. It's a rather touchy process; lower proof alcohol does nothing more than butcher the herb.
Hence back to my original question. I figure the only way to get a good maceration base is to cut, filter, and redistill?
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sorry, i only do vodka, so I have no understanding of over 40 percent
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Rank: Guest
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Alex_C I like the way you think. Email me at [email="Adrso2
earthlink.net"]Adrso2
earthlink.net[/email] Drew
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