Aussiedistiller, Home Distilling, Moonshine, Home Brew

Perhaps time on oak will help. But like woodsy said, maybe dominoes in glass instead of your barrel.

scythe wrote:...what about cold filtering

This could be a really stoopid kwestion, but what is ‘Cold Filtering’ or how do you do it?

Is the soapy bourbon in your good competition barrel?? Would not want to risk ruining it with contamination that you can not get out. Could always ditch the product and fill barrel with water as worst case scenario while you are stillin overtime to generate stocks back up. :shifty:

EziTasting wrote:

scythe wrote:...what about cold filtering

This could be a really stoopid kwestion, but what is ‘Cold Filtering’ or how do you do it?

Chill the spirit down to about 2 degrees and run it through a micron filter, gets rid of chill haze :handgestures-thumbupleft:

Is it a new barrel? I've had that before and it came from a new barrel. Not sure why.

Yea new barrel..

I dont like to throw stuff away and I think I redistilled mine. Mine was very very soapy and over oaked. Too long in a spanking new 5 liter oak (cant remember which one) barrel. Don't think it was charred. But it was 15+ years ago and my knowledge of the dark arts back then was pretty rudimentary with the internet still in its infancy, or at least I wasn't that interested in it for anything other than playing the odd game. Dial up modems were the pits.

Interesting read .

If it is not what you like could you not just run it thru a reflux column and turn it into neutral ?

I reckon db1979 is on to it.
I tried making some calvados from cider a few years ago. Out of the still and diluted to 40% drinking strength it tasted like soap. Damned horrible. What the heck, I put it with French oak dominoes and forgot about it. 8 months later I found the flagons at the back of a cupboard and diluted back from 65% to 40%. I waited 24 hours for the craziness to subside and wow! No soapiness, a beautiful drink that matched or was better anything you could buy.

I thought I would leave it in barrel bit longer. Trying right now and soapyness is giving way to a very nice whiskey flavour. I have not done anything to it. :D

Noice!
Allways good when it goes right!

Can definately put any doubt to rest. The soapiness has almost completely gone and it now has the strongest "taste" of bourbon of anything I have made :D

:handgestures-thumbupleft:

:handgestures-thumbupleft:

Aldehyde chemicals could that be what your tasting .

Dislike of coriander has long been thought to be a partly inherited trait and not just an artefact of cultural practices and exposure to the herb. ... One of those genes, OR6A2, encodes a receptor that is highly sensitive to aldehyde chemicals, which contribute to the flavour of coriander.