Chasing the Perfect Vodka

[Braz]

I know it is possible because I did it. After a few runs, some tweaking of the still and a lot of tweaking of my methods I made the perfect vodka, based on Rad's All-Bran. The stuff was glorious, smooth as water with just the barest hint of sweet, wheaty flavor in the finish. I had a few friends sample it just to back up my judgment. All agreed, "wonderful stuff." One of them is clamoring for more.

Problem is, I can't seem to duplicate it. My last two batches have a pronounced bitter taste on the back of the tongue. Sort of like a quinine water bitterness. I can pass it off on the wife since she drinks vodka & tonic anyway, but I like martinis and this just won't do. And I certainly can't subject friends to it. I have a reputation to uphold, you know.

I've gone back through my notes and I can't see anything different from the good batch and the bitter ones. I was really brutal on the cuts in this last batch but even the heart of hearts is bitter. It is frustrating I tell ya.

Here's what I'm doing. If anybody has an idea what the problem is, I'd certainly appreciate the advice.

Mix and ferment two 20L batches of All-Bran (the only variant to the recipe is that I add .5 tsp DAP daily for five days)

After its done, rack and refrigerate. I let it settle for three or four days and rack again then let it sit in the refrigerator till its clear.

Rack both batches into the boiler and do a stripping run in the pot still. It starts off around 70% and I run it down to around 20%. Put it in gallon jugs and add 1 tsp/ltr baking soda. Shake daily.

When I'm ready to run it I decant the low wines into the boiler, leaving any leftover baking soda in the bottle.

Run it in the Bok reflux, taking off at about 400ml/hr. (The run is a beautiful thing to watch. After foreshots and an hour of full reflux the spirit comes off at 95+% and the temp stays constant till the end - 11 hours later. I shut down as soon as the temp spikes and the ABV starts to drop.)

Any help appreciated.

[LWTCS]

Maybe you should deusch your head?

[MuleKicker]

Maybe you should deusch your head?

smart ass....
Anyways, how much heat are you using? is your still/packing cleaned well? try seperating the hearts out into smaller batches, see if it all tastes that way, or is there some really good stuff in the middle. I to am after perfect vodka, and can finally get it with my LM reflux. Its a beautiful thing.

[LWTCS]

No seriously.
Maybe it puked up a bit and there is some residue scorched on to it?

Although, I am a smarty pants every now and again.

[MuleKicker]

oh............. deusch your still head......... my bad.

[kiwistiller]

I'd say examine your packing. if that's not obviously a problem a good wash with citric acid should liven it up a bit...just a side note, if you have ph measuring gear, instead of putting bicarb in at a set rate, try doing it until you get ph8.

[Dnderhead]

Id try cleaning all copper on the "reflux side" (where it can drop back into boiler) this will help remove any sulphur compounds that can be bitter.
next Id either strip slower or strip with your reflux. dilute to 30-40% and do the spirits run.

[Braz]

Maybe you should deusch your head?

You want me to stick my head in a bidet?!!

But seriously, that's not a bad idea. My packing and coil do have a pretty good patina on them. So, how do I do that? Do I want to try to remove the patina? If so, how? Is there some wash I could run as a cleaning run? (Vinegar/water?)

[LWTCS]

Kiwi is soaking his stuff in citric acid as we speak.

I been cleaning my builds with a 3 or 4 to 1 ratio of pool acid to water. Rinse the day lights out of it. Then a water run with no cooling.

[Braz]

OK, a thorough cleaning is on the agenda for this weekend. I suppose I can find a pool supply place around here somewhere. Is "pool acid" what I should ask for or is there some other term of art that describes it? Is there a good cover story in case the pool boy asks what I want to do?

Thanks for all the help, guys.

[LWTCS]

Muriatic acid. It is used to drop the ph levels of pool water. Therefore, tell the nosey poolboy it's for the,,,,,,,,,pool

[Whitedog]

If you decide to use citric acid at some point, it may be obtained at the grocery in the canning section typically used when canning tomatoes.... WD

[kiwistiller]

protip: don't let any of the citrc acid get on the outside, where it will ruin your lovely patina

[Braz]

protip: don't let any of the citrc acid get on the outside, where it will ruin your lovely patina

No patina on the outside. During a run I always manage to while away some time polishing on whichever still is not running at the moment.

Bought a jug of muriatic acid today and I'll work on cleaning the inside over the weekend. Probably be a couple weeks before I have anything ready to run so I won't know if this is the fix for a little while. I hope so.

Also need to get a couple more batches of All-Bran started. Man, this hobby is keeping me busy!

[Braz]

Update:

I cleaned both the pot head and the reflux head with a muratic acid solution, rinsed the hell out of 'em and ran a full steam ahead water run on both.

Then I stripped and ran a batch of All-Bran as normal, let it age a week or so, cut and diluted to 86 proof. It is glorious, I say, just glorious! I'm sipping an All Bran martini as we speak and I strongly suspect there will be another or two before day is done.

Thanks for the help, guys.

[LWTCS]

I'm sipping an All Bran martini as we speak and I strongly suspect there will be another or two before day is done.

What else is in your glass other than the afore mentioned libation?

I'm pie eyed on the dark rum,,,,,recon I'll move on to the white now .

Been busy with the rum. I miss the All Bran experience.

[Braz]

I'm sipping an All Bran martini as we speak and I strongly suspect there will be another or two before day is done.

What else is in your glass other than the afore mentioned libation?

Very basic. 3.5oz vodka, 1 scant tsp brine from the olive jar, shake with ice, serve "up" with a single olive.

Sometimes, depending on my mood, I'll have it with a twist of lemon peel instead of the olive & brine.

Then there is the "Gimlet." 3oz vodka, 1/2oz Rose's Lime Juice, shake and serve as above. Very tasty.

[LWTCS]

Then there is the "Gimlet." 3oz vodka, 1/2oz Rose's Lime Juice, shake and serve as above. Very tasty.

Yeah, those are good.

Rum style turns that one into a mojito of sorts. Also very delightful.

[MuleKicker]

Very basic. 3.5oz vodka, 1 scant tsp brine from the olive jar, shake with ice, serve "up" with a single olive.

Dirty martini..........mmmmmmmmmmmm The only way to drink good vodka