Flavor question

[five_slow]

Iv been reading for literally days on this forum and my mind is about to explode!!! I searched and searched for why a valve would be used on a boka still and what not and I got side tracked like 30 times. It's amazing all the info.

Anyways on to my question as I have not found a answer yet on here. In regards to the flavor of let's say sugar and corn what is the actual flavor you get from a pot still? What's it close to? I'm asking because like many Iv never been around a proper still and tasted anything besides what Iv made.

I made some using flaked maze, flaked rye and sugar. My spirits? Had a decent scent and ok flavor right off the still but with in minutes the taste and smell were not good had a kinda corn smell but hard to explain but it wasn't good. I had 2 jars that smelled like rubbing alcohol (this was after I threw out about 20oz of foreshots) to me the rubbing alcohol stuff smelled better.

Today I got my active carbon and filtered the spirits I had and all the bad smell and flavor was basically gone. Iv read that alcohol has no scent or smell so why does the filtered stuff smell like the rubbing alcohol stuff?

Just trying to distinguish what it should smell and taste like. So far my jar that I proofed down to 80proof with jack Daniels wood chips smells great and is tasting better by the day. I used the foul Snelling stuff to make this jar. No traces of the foul taste or smell

[LWTCS]

I would really focus on collecting with small jars.
200 to 250 ml at a time.
Line em up in the order that you collect. Let your jars air out for an hour or a day.
Smell and taste each jar then come back and tell us what you think.

[bellybuster]

http://homedistiller.org/forum/viewtopi ... 40&start=0

[MitchyBourbon]

You may also find it helpful If you can find a way to run your still that minimizes smearing heads and tails. I can't tell you precisely, every still is different.

The alcohol and that comes out of your still was all produced by yeast. Same goes for the off smells and rubbing alcohol flavors you described. So paying close attention to how you go about fermenting would likely help some too.
http://homedistiller.org/forum/viewtopi ... 2#p7115983

[pfshine]

Tell us about the ferment what was the sg and fg. What yeast did you use how long did ferment and at what temp. Did you let it clear?

[five_slow]

with out getting into all the details of the ferment i did it was basically corn, barley, sugar and turbo yeast 1.070 sg. i think i have a lot to learn about the ferment and also making cut. i was making 1/4 qt jar cuts and i could definitely smell the difference in all.

sorry i posted that question after i got good work real late. i guess its more of a general question of just basic flavor and less of how to make different flavors. since i filtered the spirits and it changed the smell to a rubbing alcohol smell to me it was saying "hey this is 150 proof on the hydrometer so this is what alcohol smells like" and i just want to make sure i am right in my theory. i will continue to read but i just was curious is anyone could do a quick write up about how this stuff tastes in a general theory. i know its hard due to the million variables but im sure there is a general outline. to me this hobby is going to be a acquired taste as i am a beer drinker and stayed away from the hard stuff since i was 17 and almost died from drinking too much. thanks for all the help guys im learning more than i can properly process and its awesome.

[bellybuster]

key words...turbo yeast... there is a few hundred threads on here regarding turbos and the crap product it produces.

[five_slow]

key words...turbo yeast... there is a few hundred threads on here regarding turbos and the crap product it produces.

I know Iv read most of them. I will start using better yeast. But will it get rid of the rubbing alcohol smell too?

What I really need is to sample something from another highly experienced stiller.

[bellybuster]

what you have is the product of missing out on 2 key factors of distilling... good ferments and good cuts... you had neither so the product will suffer. Those 2 factors are probably the most important for pot stilling. Get them right and you can't lose.

[S-Cackalacky]

+1 on what others have said about the turbo yeast. Never tried it myself, but I'll take their word for it and stear clear. You might do yourself well by trying one of the "Tried and True Recipes". UJSSM is a popular one here. Follow that recipe closely and get a good idea in your head based on enough reading as to the procedure to use to distill it. As others here have said, collect in small jars, air it for a day or two, taste it, smell it, rub it between your fingers, etc. and make your cuts as best you can based on your senses. If you can accomplish THAT, you will then know what good likker should taste like. Once you're somewhat satisfied with your ability to run your still, venture out and try other things until you find something you really like. And, remember there are a thousand things you can do to the distillate after it leaves the still that will influence it either positively or negatively.

Good luck and stay safe,

[MitchyBourbon]

It should taste good, like something you would be happy to drink. I'm not a vodka connoisseur so for those of you out there that are, forgive me. I personally think most distilleries out there do a pretty good job of producing vodka. Vodka is supposed to be absent any flavor save for the flavor of alcohol. So get yourself a taste of store bought vodka and let it be your baseline for what alcohol should taste like. Keep in mind you are not making vodka with your pot still, it is a pot still right? With a pot still you are acknowledging your intent to allow some flavors produced by your ingredients and the yeast to come through.

[five_slow]

It should taste good, like something you would be happy to drink. I'm not a vodka connoisseur so for those of you out there that are, forgive me. I personally think most distilleries out there do a pretty good job of producing vodka. Vodka is supposed to be absent any flavor save for the flavor of alcohol. So get yourself a taste of store bought vodka and let it be your baseline for what alcohol should taste like. Keep in mind you are not making vodka with your pot still, it is a pot still right? With a pot still you are acknowledging your intent to allow some flavors produced by your ingredients and the yeast to come through.

yea its a pot still but i do have the ability to do reflux by adding in the reflux piece that came with the tower but i will save that for later. its all stainless with copper packing to get solfites out. as a lack of words at the time you pretty much hit the nail on the head, i need a baseline flavor. i just started a sugar wash with the last turbo yeast i had but its for a buddy who is going to use it for mixed drinks like peach and cherry or something. im about a month away from attending a school and after that we are moving. once i move i plan to get a house with a real garage or maybe even a shed dedicated to running the still. once i do that i will made a few mashes that are all the same from this site. i will use those to brew for probably a whole weekend just to figure things out.

again thank you everyone for the guidance. sometimes i just do better asking a question and getting answers directly than just reading everything i see on here. like i said before im not too big into whiskey or liquor for that matter so this will be an acquired taste. this all started from just seeing if i could actually catch fire to sugar water... its turned into a awesome hobby, just gotta learn more.