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I was wondering what the thoughts were on adding baking soda and salt to the diluted first run to redistill and what does this actually do? How much do you add - searched and it seemed everyone had a different answer. I did a run last night and got seven qts between 86% and 91% before 178F was reached then took tails. first and last qts have a strange flowery smell. middles smell like pure alcohol. threw out first cup as heads. Do I add these two smelly qts to the diluted redistill mix or strip them with next batch? Will adding the soda/salt make a difference in final taste? Thanks
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Rank: Guest
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Cobbler,
When going for neutral, clean spirits, I always add soda and canning salt to my stripped run.
I will strip 3 runs, adding soda to each while they wait until the spirit run. Then I will cobine the strippings, add any feints that have also been with soda, and then the salt.
Amounts of each are not critical. I add 2 heaped TBS. of soda per gallon, just a little less than that of salt.
The result for me is a smaller and cleaner cut of heads and tails, but more importantly, seems to make a very distinct and rather impressive difernecation in the cuts- very sharp and obvious jumps in temp.
End result, higher ABV hearts, and much cleaner.
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Rank: Guest
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Okay John, you got me on this one. What does 'difernecation' mean.
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Hey Guys,
John's cool! He made up a word! The first word dictionary.com asks me if I really meant is 'defecation', which, of course, would be rather impressive in the cuts...
Hey Cobbler, how big is your wash if you're getting seven quarts? Kind of a newbie queston I know, but...
Gotta go, my stomach's rumbling so I probably should go difernecate.
PJ
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Elricko,
I don't know wnat that means either, tongue tied and twisted fingers! I like PJ's excuse for me, the outhouse was in use, and I couldn't wait. Had to very carefully differenctiate between poisen ivy, and sassafrass leaves for a job well done.
Watch where you step. Lost my dictionary, or used it all up out back.
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I got seven qts because I added 2 quarts of 25% essences gone wrong,kiwi shot,mango shot, to the mash before distilling. I have been using the 48 turbo yeast and filling a half keg with the mix up the the 5.5 gallon mark and 10# sugar - wait 24 hours and add another 7# sugar and water to the 6.5 gallon mark. Seems to work very well and my last run from a batch like this figured out to just over 20% in the mash. I let it ferment in a 75F room for 5-6 days, mix up good to relieve co2, add sparkloid and put in my cooler for a few days to clear. Has been working great! Cobbler
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Rank: Guest
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Cobler, I tried the Kiwi also, and I also redistilled it. Yuk
Also, a word of warning- don't add bakeing soda to the unstripped mash.
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