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Has anyone tried to use a gin basket in their column? If so could a small packet of charred oak and/or carbon be used? I was reading on the homedistiller site and it is briefly mentioned........ I am striving for a clear spirit with a bourbon taste........any help or suggestions would be greatly appreciated.......
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A few questions for the long timers..
1. Making vodka, do I filter it through the charcoal after I add the water to dilute it or before?
2. Do I add the 4 Ml of glycerin to 750 Ml of diluted or undiluted alcohol?
3. Add the glycerin after its filtered and diluted, correct?
Thanks in advance! K
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Mr. Davis, you can't get a Bourbon flavor in a clear spirit. The flavor of Bourbon ,Bourbon County, Kentucky, comes largely from the wood resins that leach out into the spirit during the oak-wood aging process. You're just not going to get a Bourbon flavor in a clear spirit. Give it up and turn your attention to something else.
When I am in a country where it is legal, I make Straight Sour Mash Corn Whiskey, which would be Bourbon if aged in a charred oak barrel. It is some damned fine sippin' whiskey without a lot of the pain of the Bourbon hangover. I was a true Bourbon man probably like you, but I did convert to Straight Sour Mash Corn Whiskey a few years ago. Also, those wood resins and terpines will kill ya! ,not really - the alcohol will do that if you drink enough of it,.
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Ok thanks. just thought that if the resins were released in liquid that the same might be true with steam.
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the best packing you can use for your column is clear glass marbles...i have been using them now for about six months with great results....and boy, are they easy to clean compared to copper or rachets...
thanks, scott from tx
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I pack my coloumn which is copper with crushed limestone gravel.I wash the gravel clean before using it and throw it away when it is dirty.It's heavy but its cheap and it works for me.
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Well I have had good luck with the copper mesh provided by Rick. Using a sugar wash with l - 116 left to ferment for 2+ weeks -- I have been double distilling the product then putting in jars. for vodka I place a teaspoon of carbon in jar and let sit till ready to drink ,use to use filter but get good results without, usually ready in a week with no after taste. for bourbon I have been placing the carbon same as vodka but I am also using one toasted and charred oak stick ,after 2 weeks ready to drink, -- my original question was since I am getting a good quality product I was trying to infuse flavors into my spirit directly similar to gin process. I would really like to try either placing carbon packet in column to start purifing or oak to start flavoring.
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Using crushed limestone gravel ought to help convert ethylacetate back to alcohol and vinegar. I am curious about what kind of results Biscuit is getting. It ought to be fairly odorless if it actually works this way.
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Don't know about the chemistry. The guys in Kentucky brag about their limestone water so I thought it wouldn't hurt. I gave it a try.One of these days When I get the cash I'm going to try the copper mesh you can buy here. I can tell you some of the copper scrubbies at walmart are only copper coated and make a rusty mess.
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