scythe wrote:Interesting idea.
Prove it.
scythe wrote:Yeah what i was saying was give it a go and let us know.
TasSpirits wrote:Reckon Ill give this a try with my next Single Malt, 1/2 this way and the other 1/2 as normal :think:
Bumper wrote:scythe wrote:Interesting idea.
Prove it.
Prove it to you? Well, I certainly am going to use the method if that's what you are asking.
For those who want to know what the source is, I came across the information in the book 'the maturation of distilled spirits'. Hubert Germain-Robin, the author, is a Master Distiller and Master Blender Hubert Germain-Robin and is the creator of world-renowned brandies. Germain-Robin’s family history goes back centuries in Cognac, where his family had been producing brandies under the name Jules Robin and Company since the 18th century. He a judge and lecturer at the american distilling institute. His cognacs go for $350+ a bottle.
Or just keep doing what works for you, whatever, all good.
bluc wrote:So is the book good? Lots good tid bits? Looking for another read distillers guide to rum is another good read..
sp0rk wrote:I'd like to hear what Doc has to say about this
Bumper wrote:So I checked the chapter again, and he does give an explanation. He says it causes hydrolysis of the esters, resulting in saponification of the spirit. It will become flat and can become soapy, losing its complexity and balance.
warramungas wrote:Interesting theory. I wonder if its extra time on wood that prevents the flattening or whether its done out of the barrel in a non reactive tank?
H2O hydrolysis is really slow (at room temperature) that's why its usually done with acids in a lab. If you maintain temperature at a constant it shouldn't matter whether you add 1 liter in one hit or 100 ml in 10 separate hits over time to the same solution. Like adding ten separate doses of vinegar to bicarb instead of one individual dose. It will still have the same quantity of end products. The reactant quantities are all still the same.
Maybe the complexity of the esters and ketones in the spirit are more complex than at first thought and creating a small amount of one as opposed to large amounts causes some sort of secondary reaction? :think: Buggered if I know but maybe worth a side by side comparison on 3 bottles. One slowly added to over time, second with total volume added to at the initial point and a third added to at the time of completion of the multiple addition bottle. Temperatures of the solution should remain constant at all times for addition to remove the temperature variable.
I'll have a look and see if I can work out the temperature required of water to prevent the temperature change in the solution during addition. Just gotta remember how. :)) I'll post a spreadsheet if I can figure it out again.
I'd give it a go but my spirits are nowhere near good enough to see if there's any difference.
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