 Rank: Junior Member Groups: Registered
Joined: 7/13/2006(UTC)
Posts: 28
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Does anyone use salt (non iodized) in the cooking process? I have heard several theories on this. I use boiling chips in the cooker to stop the explosive gurgling up the tube etc. Also, I have heard that baking soda adds ammonias to the flavor on the first cook and as I understand it I only add the baking soda to the finished product, right? Do I cut the finished product before adding the soda or is it ok to add it to the uncut right after collection. This is strictly for making clear neutral by the way! Any advice on when to use the salt and when to add the the soda whether right after or after cutting is appreciated!
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 Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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"biscuit, er biskit,
Correct, never use the soda for the wash run. Strip your wash for your best and cleanest results, then add the bakeing soda. Add canning salt, no iodine and no chemicals that prevent cakeing and water absorption like common table salts. Then add the salt and do a spirit run. I don't think it wise to add bakeing soda to your finished spirit.
I have had fantastic result, collecting the stripping into a gallon jug that I have added 2 tbs. of soda diluted in a pint of hot water. The hot or warm stripping spirits react quickly and better than just adding later. Add the salt when ready to do the spirit run. Make cuts sharper and easier.
HTH
Enjoy a wonderful Christmas."
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Rank: Advanced Member Groups: Registered
Joined: 3/17/2007(UTC)
Posts: 167
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how much salt do you add per gallon? merry Christmas everyone.
just me
Hurra for the humble yeast, It makes the poor man feel like a king, And harlots look like queens.
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Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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I use a mere tsp. / gal. with good results. Others use more, also with good results.
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Rank: Advanced Member Groups: Registered
Joined: 3/17/2007(UTC)
Posts: 167
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Thanks. and merry xmas to everyone.
just me
4 out of 5 of the voices told me to
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