tempering???

[grizzly1]

I've read in serveral recipes stating to "Temper to 100 proof", How is this done? I did a search on this forume and looked in the home page but all I can find is how to temper to taste.

[Hawke]

Think you are just talking about cutting to 100 proof with distilled water.
You can do it by trial and error, or there's a calculator on the parent site.
Put in the amount and % of starting ABV and target ABV (50% for 100 proof) and it will tell you how much water to add

[Dnderhead]

I would thank they mean to blend--- as with water, flavoring , juice, etc

[joes2]

Tempering in cooking refers to adding liquids of dissimilar temperature to prevent protein denaturing. For example, tempering scalded cream into an egg mixture to avoid scrambled eggs.

I think tempering in distilling refers to adding water slowly and mixing, or letting diffusion take place so the liquid is mixed before taking a measurement. THis enables you to achieve an exact proof reading without dissimilar concentrations in the alcohol/water solution in your container.

Basically, to temper, add water slowly, mix, then measure, until you get the proof you need. Alternatively, you can calculate the dilution by volume.

[punkin]

Any of you blokes tried adding coloured spirits to water instead of the other way round?

Next time you're cutting a few bottles of bourbon or scotch, put the water in one or two first then slowly pour the alchohol on top...








ICouldWatchItForHoursPunkin

[trthskr4]

Used to shoot 7&7 before I knew any better. Take a shot glass and pour in the 7-UP place a handkerchief over the shot glass and push into the glass to the line then pour the Seagram's 7 in on the side of the glass slowly and let it layer. It was cool to watch and you could barely taste the seagrams when you drank it. That was probly a good thing.

[grizzly1]

ok thanks. I thought tempering was to cut down. But I have learned so many new things on this forum that I thought maybe there was a way to temper UP on proof. what do I know I'm still learning.

[Husker]

I thought maybe there was a way to temper UP on proof.

There is. It is called distillation. Simply run again, and proof will increase (up to a point).

H.

[trthskr4]

I thought maybe there was a way to temper UP on proof.

There is. It is called distillation. Simply run again, and proof will increase (up to a point).

H.

I keep some of my white dog and don't oak or dilute for that very reason. If I overshoot on my water somehow and go below 40% or whatever I'm shooting for I just add the extra higher proof white and up it a bit.