 Rank: Junior Member Groups: Registered
Joined: 9/4/2010(UTC)
Posts: 36
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"Hello All,
I have seen many references to using Baking Soda. What can it do for my grain mashes? And when do you suggest I add it? I have corn whisky ready to strip tomorrow and will have a wheat vodka on the the next day and I am not sure how or if I really should consider Baking Soda.
Thanks,
Dave"
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 Rank: Advanced Member Groups: Registered
Joined: 6/4/2010(UTC) Posts: 360   Location: Louisiana
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" Originally Posted by: BlueSpiritDave  Hello All,
I have seen many references to using Baking Soda. What can it do for my grain mashes? And when do you suggest I add it? I have corn whisky ready to strip tomorrow and will have a wheat vodka on the the next day and I am not sure how or if I really should consider Baking Soda.
Thanks,
Dave You prolly shouldn't put baking soda in ur whisky" |
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Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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"Never addd baking soda to your ferments. It will ruin your spirit.
However, added to the stripped runs it can help. It will react with acids and make a salt that won't destill over and convert some of the others int ethanol. Also, it makes the cuts much easier to judge and makes them more clean and definative. Tbs/ gal. Some use more."
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Rank: Junior Member Groups: Registered
Joined: 9/4/2010(UTC)
Posts: 36
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Thanks guys. That makes sense now.
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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"I never used it yet but here is a note that i attached to my mashing/distilling workskeet
1--sodium bicarbonate combines with oils to form a compound that will not evaporate at normal distilling temperatures. add to fermented wash at a rate of 4.5 grams/ liter
I dont have any worthwhile advice though lol"
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Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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" Originally Posted by: scotty I never used it yet but here is a note that i attached to my mashing/distilling workskeet
1--sodium bicarbonate combines with oils to form a compound that will not evaporate at normal distilling temperatures. add to fermented wash at a rate of 4.5 grams/ liter
I dont have any worthwhile advice though lol NO NO Scotty, Never add it to your fermented wash. It will produce ammonia compounds. Add it only to your stripped low wines. Works great, and some use canning salts as well. Makes the cuts even more distiinctl I make my cuts so tight, I never have to carbon filter. The heads and tails are saved and soaked with BS, and then redistilled for a fantasic neutral. Make your cuts super tight. Nothing is lost. Have the BBQ running or the smoker while you watch the run. Yummy!"
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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" Originally Posted by: mtnwalker2 NO NO Scotty, Never add it to your fermented wash. It will produce ammonia compounds. Add it only to your stripped low wines. Works great, and some use canning salts as well. Makes the cuts even more distiinctl
I make my cuts so tight, I never have to carbon filter. The heads and tails are saved and soaked with BS, and then redistilled for a fantasic neutral. Make your cuts super tight. Nothing is lost.
Have the BBQ running or the smoker while you watch the run. Yummy! OK THANKS MW. I will change my notes"
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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"Here is my note on adding salt--please correct it in any way. Again i havent done this yet and I dont remember what book copied it from.
5- (((adding salt will raise the boiling point of water))) non iodized Table-salt 6 oz. (180 g) to 10 galls. (38 L) of any liquid , will greatly improve the flavor, taste, and strength of the spirit."" I always add regular salt for the second distillation in proportion of about two heaping table spoons for about 8-10 liters of 65% abv"""
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Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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" Originally Posted by: scotty Here is my note on adding salt--please correct it in any way. Again i havent done this yet and I dont remember what book copied it from.
5- (((adding salt will raise the boiling point of water))) non iodized Table-salt 6 oz. (180 g) to 10 galls. (38 L) of any liquid , will greatly improve the flavor, taste, and strength of the spirit."" I always add regular salt for the second distillation in proportion of about two heaping table spoons for about 8-10 liters of 65% abv"" I agree. I add canning salt to every spirit run."
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Rank: Junior Member Groups: Registered
Joined: 7/20/2009(UTC)
Posts: 75
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Hmmmmmm. Very interesting...........................
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