Hey guys, so fairly new to distilling, I've done some simple sugar washes.
What I have going on is I stumbled across a ton of tropicana orange juice (no pulp and not concentrate) that was frozen when the reefer on the trailer quit so it can't be sold and needs to be disposed of. I took about 40 gallons home and want to do a run with it.
Doing a calculation (take SG when I start) there appears to be about 10% sugar in there. I will likely be adding sugar in to bring the SG to around 1.08 unless it is above 1.06 already.I have also read a ton on weather to add sugar or not as it can change the flavor. May keep it as it sits and call it a "brandy".
This will be one batch being done in a 55 gal drum with a removable top, I'll also have a air lock on the lid. Mix it every 12 or so hours for the first day or two. Try help keep the yeast active and some aeration going.
I'll be using 1118 for yeast and likely be shooting around the 3 grams per gal.
What I don't know or have come across is adding something to reduce the PH as I know it'll be too high. Oranges typically around 4 and I need to be 5.8-6.0. I need to pick up some calcium carbonate to aid in this.
One think I really am not sure of is if I should be adding some amylase enzyme to it or not.
When I am ready to run I will do a stripping run (have a stainless 13 gal pot still with a whisky column, gas heated) in 10gal or so batches. Take my low wines and run my spirit run and retaining lots of the orange flavor.
Anything I am missing or something I need to do differently.
Koots
Tropicana Orange Juice
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