Flavor ??

TryMe · Post by **TryMe** » Mon Feb 04, 2008 8:51 am

I am sure this is sort of in the wrong section but since I am new and this is the novice section I will post it here...Would it be ok to use a torch and char some oak strips then put them into the glass jars I will be storing my shine in to add flavor?

Post by **Dnderhead** » Mon Feb 04, 2008 9:01 am

Yes--?---see flavor and aging

TryMe · Post by **TryMe** » Mon Feb 04, 2008 9:03 am

Thx I actually just found it...I have also seen ppl filter the drink as it comes from the still with either cotton or charcoal..Will it help to run it through charcoal on its way out of the still or do most ppl just run it straight into jars as a rule?

Post by **Dnderhead** » Mon Feb 04, 2008 9:14 am

Some do some don't i don't i tried charcoal once didn't do much four me .the only time i filter is if i use spices etc. sense your new id run in small jars let air out a few hours taste-smell

Post by **theholymackerel** » Mon Feb 04, 2008 9:49 am

There has been so much talk about carbon recently. I'm gettin' the feelin' that all the newer folk think it's "standard" and necessary.

Not true. Basically, if ya need carbon to filter and treat yer booze ya did somethin' wrong. Carbon filterin' is standard with the large mega-swill distillers like Jack Daniels.

Anyone that reads a little and puts in an effort can make booze that will put to shame 98% of all mass produced booze. Use good ingredients, don't stress yer yeast, learn yer still, and make good "cuts" and you will have booze that needs no carbon filterin' and will be better than anythin' you ever had before. All of us are quite capable of makin' booze better than any of those over-priced bottles in the bottle shop.

Carbon is only needed by folks producin' stuff so foul that they can't get it past their nose.