what is the difference between vodka and straight alcohol

[Rod]

I use a basic sugar wash to distill my spirit and get something reasonable , about 86 to 90 % from a reflux still

I use the spirit to make gin , fruit macerations ( alla panty dropper ) , sambuca , lemoncello etc

and have used commercial essences

I have made tequila using blue agave concentrate ,

rum from molasses

brandy from wine

I was thinking of making some vodka , which I do not drink , but have mixed with other stuff for the boss , screw drivers etc

what advantages would I get from making vodka over using the alcohol from the sugar washes

[Galeoturpis]

The definition of vodka is hotly contested here. Does it refer to the the method of production (potatoes, milk filtering etc.) or the constituents of the final product? In any ferment there are a lot of other substances besides ethanol. See http://homedistiller.org/forum/viewtopi ... =1&t=12350 for photonic's results. You can get close enough to rectified spirit (commercial Russian vodkas) if you treat the low wines with baking soda and make ruthless cuts (only hearts). Look for Manu de hanoi's post about his results.

[myles]

Just expanding on what was posted above. If you produce a neutral spirit you probably wouldn't be able to say what source it came from. Many folks do indeed produce as pure a neutral as possible and use it for mixing.

If you are producing a vodka for drinking un-mixed then many distillers will leave it retaining a slight flavour and texture, that will vary depending on what was fermented.

It all depends on what you want your product to be.

[T-Pee]

Bearriver essentially put it to me this way:

All-Bran = vodka (flavor?)
Birdwatcher's = neutral

I see the difference in the recipes and what they should produce and why.

tp

[bearriver]

I really like flavorless neutral for vodka. However most people are revolted by it. Like T-Pee suggested, Rad's All-Bran recipe is an obvious choice for those who want a vodka with room for character.

Vodka with a slight distinguishing taste and/or mouthfeel can be preferable for most people. How its made isn't necessarily as important as what is in the bottle. Too much distinguishing flavor, good or bad, would disqualify it as a vodka by most standards.

BUT, opinions are just that. What do you feel a proper vodka should represent? This hobby is about making yourself happy, so you can call it unicorn sweat if you want.

[ShineRunnah]

To me, neutral is completely flavorless and vodka has some amount of flavor.

I personally like oat vodka, and make mine in a pot still (flame on if you like, my pot still vodka is damn good).
My homebrew supplier recommended I try it, based on High West 7000' Vodka http://www.highwest.com/spirits/vodka-7000/" onclick="window.open(this.href);return false;" rel="nofollow
It's really, really good vodka!

[CH3CH2OH]

vodka is a neutral spirit as legally defined by your gooberment!!

[MitchyBourbon]

I have had neutrals distilled to near azeo made from sugar. I have had all grain wheat distilled in the same way as the neutral from sugar. Both good. I would never mistake any of the neutrals from sugar for a vodka. The grain based neutral was exactly what I expect from a vodka. I wouldn't say that it had a wheat taste to it, nor would I say the sugar neutral tasted rum like. If my goal was to make vodka I would start with all grain.

[T-Pee]

vodka is a neutral spirit as legally defined by your gooberment!!

And we know they don't know dick.

tp

[S-Cackalacky]

vodka is a neutral spirit as legally defined by your gooberment!!

We generally don't pay much mind to what the gooberment has to say on the subject of distillation.

[MitchyBourbon]

vodka is a neutral spirit as legally defined by your gooberment!!

We generally don't pay much mind to what the gooberment has to say on the subject of distillation.

Well, when I make bourbon I follow the legal definition to the letter. I sure wouldn't want to break any rules.

[CH3CH2OH]

[noobsauce]

actually...i do a basic sugar...but what i like to do that adds a nice "flavour" is take a cup of rice (per 5 gal batch) and boil the crap out of it till its basically liquid....then add it to your mash. be surprised what it adds. doesnt add any alcohol...but makes your neutral very smooth imo...

[Hound Dog]

I agree with Bear's assessment also. While I make sugar head washes still and have not tackled all grain, my wife has always been the avid vodka drinker in the house. She judges commercial vodka by how neutral it tastes and how little smell it has. Crack a bottle of Russian Standard vodka. It smells like nothing and tastes the same. They actually make a good, albeit expensive neutral. She loves my feints run neutral mixed with tonic. Very neutral. I like All Bran made with shredded wheat so it carries a bit of wheat flavor over.

Bottom line is when you are making the spirit for you to drink, the difference is you can make and call it whatever the hell you like! Great hobby!

To noobsauce, try a cereal wash using rice crispies. Good stuff.

[Jimbo]

In a recent class we did extensive blind tastings, starting with vodka in detail. Of many sampled there were 2 standouts, the rest blurred into insignificance. The 2 that stood out were a high end potatoe vodka from boyd and blair, was very nice. delicate subtle but delicious flavor. The other was....brace yourself. Wolfschmidt. Cheap ass plastic jug bottom shelf vodka. The reason it stood out, tiny print on the half gallon jug, natural flavors. They add just a hint of sweetness. Folks preferred it over most, including myself.

I dont know if this is contributing anything to the discussion, but from a blind tasting of 30 people, the really expensive shit and the really cheap shit was preferrred.

When I made vodka I started with a hodgepodge of feints. AG and fruit feints. I distilled it 5 more freakin times in my potstill. (never again). Whether its vodka or not I havent a clue, but it sure isint neutral cause it has flavor, even after 7 total passes through the still. Wifey likes it in her sea breezes and such so I call it vodka. And thats that.

[Dan P.]

Vodka can be pretty much what you want it to be. The common understanding is that it should be neutral. The less common understanding is that it should be neutral distilled from grain. The reality is that the famous "mouthfeel" of most commercial vodka is lent to it in part or in whole by the adition of sugar (yes, surprising).
The beauty of homedistilling is that you make what you want to make according to your own inclinations. Thus, vodka to me, but perhaps not to you, means a triple pot-stilled white spirit made from wheat, rye or a combination thereof, perhaps treated at some point during the process with finings or filtering of some kind. This white spirit is then enjoyed with a lunch (yes, vodka for lunch, always) of smoked meats, salted backfat, pickled vegetables, rye bread, etc.

[shadylane]

I'm not sure what the difference between vodka and straight alcohol is.
But I like vodka made from All Grain feints that have been run through a slightly detuned CM column.

[DAD300]

Made from any ingredient
Distilled at / above 190 degrees
Bottled at not less than 80 proof
Standards for making vodka vary in other parts of the world. For example, molasses are used in some countries.

(1) “Vodka” is neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be without distinctive character, aroma, taste, or color.

Currently, TTB will allow vodka branding of any spirit that comes off at 190 Proof.

[Jimbo]

well there you have it. my potstill wont make 190, so what I have apparently is not vodka. alas, I shant care less than 2 impending bowel movements in a rats lower colon, my vodka label remains on the bottle.

[Dan P.]

Made from any ingredient
Distilled at / above 190 degrees
Bottled at not less than 80 proof
Standards for making vodka vary in other parts of the world. For example, molasses are used in some countries.

(1) “Vodka” is neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be without distinctive character, aroma, taste, or color.

Currently, TTB will allow vodka branding of any spirit that comes off at 190 Proof.

Wierd thing is, imported vodka does not necessarily have to follow these rules (not if it was made in the EU), and yet can be sold as vodka.
Just highlights the silliness of it all.

[DAD300]

Jimbo, I demand that you keep your vodka labels. If Wifey likes it, it is what it is.

[Swedish Pride]

Speaking of Vodka, the best one I've ever put to my lips is Reyka vodka from Iceland.
I can drink that neat any day, Jimbo, do you have the inside scoop there on how they make it?
Would love to make some even if it meant 7 (!!!) goes through the pot still

[Jimbo]

Sorry no inside scoop. Their website doesnt reveal much either. 1 pass through a carter head still, filtered through lava rock. They dont even mention what the base grain is.

[Swedish Pride]

I guessed so , I'm sure it would have been in tried and true if so.
Thanks anyways

[Bushman]

I had the Reyka while visiting Iceland a few years ago and your right it's pretty darn good. Yesterday I had my first vodka made from sugar cane, they also claim to use mineral water drawn from the bottom of the Pacific Ocean. We tasted the water that is added to the vodka and it was fresh and good. The vodka was also nice and if you let it set a moment on the tip of your tongue you could get a slight cane flavor not as distinct as their rum that is run at a lower abv but still noticeable.

[skow69]

How do you get mineral water drawn from the bottom of the Pacific Ocean? Really really long straw?

[3d0g]

How do you get mineral water drawn from the bottom of the Pacific Ocean? Really really long straw?

Yup. Pretty much. Then run it through a desalination plant (which strips the minerals and makes it taste like any other RO water you've had on a cruise ship), and profit!

http://www.nytimes.com/2005/11/25/national/25water.html" onclick="window.open(this.href);return false;" rel="nofollow

[skow69]

WOW! I am incredified!

Yep, 2000 ft. straw and a Japanese market.

[craigrodgers]

Hey guys I'm looking for a new vodka mash made from sugar cane juice or molasses, just like the one from hawaii.
Would love to play around and see how much of a sugar flavour I can extract.
Cheers

[Hound Dog]

Hey guys I'm looking for a new vodka mash made from sugar cane juice or molasses, just like the one from hawaii.
Would love to play around and see how much of a sugar flavour I can extract.
Cheers

If you are making liquor from cane juice or molassas and trying to carry over a lot of flavor you can probably find some good tips on how to do this by reading up on making rum.