Backset

Hootch · Post by **Hootch** » Tue Apr 04, 2006 8:21 am

Has anyone ever used the liquid left in the boiler from the distilling process (backset?) to flavor/dilute the distillate? I'm refering to flavored product such as rum/brandy etc. Can anyone see any problems with doing this?

Rocky_Creek · Post by **Rocky_Creek** » Tue Apr 04, 2006 9:16 am

Yes. Many of us do. That's the way it should be done. Caries(sp) over flavor, gets the PH right, saves alcohol, and disolves sugar easily.

possum · Post by **possum** » Tue Apr 04, 2006 10:04 am

I use backset only for sour mashing. I havn't dilluted my distillate with backset, my whiskey has plenty of flavor. I think I will use some apple wine (undistilled) to dillute my brandy when I run it.

Hootch · Post by **Hootch** » Tue Apr 04, 2006 11:37 am

That sounds like a good idea possum, (apple wine). Rocky_Creek, I wasnt' talking about using backset for a new ferment but using it to dilute the drinkable end product. I talked to a guy today who says that he uses the backset to dilute/flavor his brandy to 80 proof after distilling and I wondered if anyone on this forum has done the same thing, and if there might be any problems doing this.

Rocky_Creek · Post by **Rocky_Creek** » Tue Apr 04, 2006 12:40 pm

Wel, I only have the word of one old moonshiner who said not to do that. I don't know the reason.

Brett · Post by **Brett** » Tue Apr 04, 2006 12:47 pm

did u ever try the dunder?

it aint that tasty think id prefer to keep some of the wine (before stillin) for that if it tasted ok.

DBM · Post by **DBM** » Tue Apr 04, 2006 12:47 pm

I don't like that idea neither. If you live in town or city where you dont have access to pure spring water, use bottled water.

Hootch · Post by **Hootch** » Tue Apr 04, 2006 2:24 pm

I use bottled water myself, but I wondered what you guys thought of the idea. I tasted some of this guys brandy once last year and it had a nice fruity aftertaste.

possum · Post by **possum** » Tue Apr 04, 2006 3:34 pm

I don't plan to use dunder in my rum, but after it sits on wood for a while, I will add a splash of the same brand of molassis that I fermented from to add a little more (only a little) sweet , and a hint of color.

possum · Post by **possum** » Mon Apr 10, 2006 7:20 am

Well,I wasn't impressed with the molassis results. I'll add it to next batch, and try it with some carmalised sugar. Tasted too much like the molasss wash, with none of the subtlty that the rum spirit originally posessed. Hoping that the carmalised sugar does the trick.

P.S.

tasted again, particles from molassis settled out on the bottom. Flavor has greatly improved...smoother now.

I'll try the carmalized sugar on the next batch.

Brett · Post by **Brett** » Mon Apr 10, 2006 7:43 am

caramalised sugar is the way to go possum, with my limited n few washes iv found the darker the starting sugar u caramalise the deeper the flavour.

just made a batch of rum flavoured with maderines and honey (that maderin rind flavour sure comes accross quick 4 hrs in and its a little to strong (guess i should put less rind)) damn tasty sippin spirit

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