Andy wrote:
the filtering system is carbon. it essentially traps molecules larger than ethanol like the fusel oils
Pistol_Knight wrote:As I am making spirit for adding essence does it really need to be filtered? I have read a bit in the forum and some say not?
I made my first batch from red wine and added a Jim Beam type essence, Copperhead Rd I think, anyhow compared to the beam I had on the bench it wasn't quite bad for my first attempt
I have tried the red wine I scored from winery and bought some cheap cask white wine, the red wine makes 800ml of 50% from 4lts and 4lts of cask white produced 800ml at 40% and the spirit from the red is smoother than the white.
Still have a fair bit of reading yet, I am just an amateur and just making some bourbon for drinking, I have no doubt this will escalate into an out of control hobby :handgestures-thumbupleft: :obscene-drinkingdrunk:
rumdidlydum wrote:Your air still its designed to make neutral, so distilling wine is it abit of a waste, and you probably won't get a good drop from it. You need a pot still detuned reflux or bubbler to carry the flavour over with wine.
Put a tpw down, that with good cuts like DJ mentioned will get you a decent drop :handgestures-thumbupleft:
WTDist wrote:Andy wrote:
the filtering system is carbon. it essentially traps molecules larger than ethanol like the fusel oils
really, it stopped fusel oils? might try filter a bunch of neutral tails and then re still it :))
Pistol_Knight wrote: from the red I get 800ml at just over 50%, i will try tipping the first 50ml to see if I can get a perfect taste,
BennyHiggo wrote:Pistol_Knight wrote: from the red I get 800ml at just over 50%, i will try tipping the first 50ml to see if I can get a perfect taste,
Mate I am finding some of this a little concerning. If you are fermenting wine and not discarding fores EVERY time then what you are making is straight up dangerous and should not be consumed!
Please go and have a good read of the newbies corner. There is an excellent diagram somewhere on double distilling and making cuts that is designed for use with the air still.
Safety first .... No amount of filtering is going to make your foreshots safe to drink.
Nino wrote:BennyHiggo wrote:Pistol_Knight wrote: from the red I get 800ml at just over 50%, i will try tipping the first 50ml to see if I can get a perfect taste,
Mate I am finding some of this a little concerning. If you are fermenting wine and not discarding fores EVERY time then what you are making is straight up dangerous and should not be consumed!
Please go and have a good read of the newbies corner. There is an excellent diagram somewhere on double distilling and making cuts that is designed for use with the air still.
Safety first .... No amount of filtering is going to make your foreshots safe to drink.
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