Lubavitcher wrote: maybe you should sill out your product to a higher abv to leave behind more of the sugars and thick starchy compounds.
Are you suggestin' that sugars and starches from a mash or wash carry over through distillation?
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Lubavitcher wrote: maybe you should sill out your product to a higher abv to leave behind more of the sugars and thick starchy compounds.
Lubavitcher wrote: vodka + sugar = mash
I guess you have to make some more homework Lub, otherwise you'll confuse new folks here.Lubavitcher wrote:idk maybe try a small run vodka + sugar = mash
some components do taste sweet in some vodka. But chemically they prolly dont belong in the sugar family. Moreover, adding sugar in white spirits is forbidden (at least in france I think) because it lowers the perceived strength of the alcohol.Lubavitcher wrote:i did start my post with IDK aka I Dont Know. but i guess you guys didnt see that.... i really dont know why some drinks a have body and others dont. whiskeys always have more body and according to HD the body comes from the wood sugars... so i ask why does some vodka have more body? maybe there is sugar or glycerin? maybe you can explain this: what is coming through the distillation process if its not sugars, glycerin, ect that makes some vodkas creamy?
Uhmm,,,,,,Crisp flavor would be indeed stilled to a higher ABV. I am a potstiller and do desire a bit more proof (crisp) in my rum (flavor).Lubavitcher wrote:i have never seen any material about how to achieve crisp flavor pleas tell all you know ... maybe you should use phosphoric acid and carbonation to get the crisp flavor just like the soda companys do.
please explain this phrase "ABV is an academic by-product"LWTCS wrote: Your comment about Oldog's Evil twins was off the mark as ABV is an academic by-product.
Lubavitcher wrote:if it was run in pure reflux mode it would be only a pot still....
Ambitious build.Lubavitcher wrote:if you take a 20 gallon pot and use the upper 10 gallons for the channels
Lubavitcher wrote:and to deal with the reflux issue i though about putting in some holes in the plates that would allow "weeping" so the reflux would travel through on to packing.
ohhh, maybe yer way ahead of me.....Lubavitcher wrote:and to deal with the reflux issue i though about putting in some holes in the plates that would allow "weeping" so the reflux would travel through on to packing.
yeah i know its ambitious thats why after the summer when i have money and time i will start the build by buying the pot ($187) http://www.thecarycompany.com/container ... steel.html" onclick="window.open(this.href);return false;" rel="nofollow and making the LM head and attaching the head to the pot with a flange so if i want to switch to conventional tall tube design i can. besides i i wouldn't soder the plates in place in the pot i would soder three little stubs for the lowest plate to sit on and then stack every thing on top.... so i could remove all the plates and packing and go back to the full 20 gall at any time.LWTCS wrote:Ambitious build.
bullseye you must be a good shot.MuleKicker wrote: If you made a few little 1/16in holes, they would be filled with drips of alcohol most of the time preventing vapor from taking path of least resistance.
Yes thats the idea!LWTCS wrote:With the weep openings, do you assert that the vapor will travel through that part of the apperatus laterally?