G'Day Snibbo,
are these used for infusions or to compound 'brown' spirit flavours?
It looks interesting, but I am not certain I see the sense in that set up. Guess the only way to find out is for you to have a go and tell us... but for me, it doesn't make a lot of sense, apologies for seemingly torpedoing your idea/enthusiasm.
I used to jump on a lot of new ideas in the beginning and spent lots of money trying this or that and in the end I shot myself in the foot! Used money and time not perfecting any recipe and am regretting that now. I do neutrals only to infuse fruits (look up
G-Dropper which works amazingly well with fruit and is the base for almost all of the other 'mixed' drinks in the recipe area. Step up from that is fermenting the fruits directly to make a Brandy and there are numerous pioneers, again in the recipe section.
None of these should stop you trying this avenue if you are determined!
Just be sure that there may be easier ways to achieve the same result as the picture shown that are potential more cost effective and give you a better end result. I always ask myself -
"Why aren't the big boys doing it this way?" and by that I am referring to professional AND boutique Distillers!
Things to consider - can those glasses handle the heat/pressure especially suspended from their lid (pretty sure that is not their intended method of containment).
If you are going that way, be sure to start a fresh thread and include the build and subsequent runs -
you never know they may have stumbled onto something we have missed...
Good luck.
woodduck wrote:I agree with scythe 100%. Bad idea and I wouldn't do it. I recommend you look at other ways of doing it.
:teasing-neener: beaten to the punch.