All grain vodka

[squigglefunk]

don't forget carbon filtering

[fzbwfk9r]

I recently read a forum post on a different forum, all about vodka and doing blind taste tests...

and the overall consensus was EverClear with Walmart Distilled water was the best, even better than the very expensive brands, being chosen by the die hard Grey Goose fans and the like.

even a GNS brand with Walmart Distilled water beat out most of the big expensive brand names.

it made me rethink my vodka premiss.

The challenge was offered to anyone who had a single brand they loved, to do a blind taste test with EverClear/Walmart Distilled water.
The most interesting part of the tests were those brand name lovers who could not pick out their favourite brand from GNS/RO, GNS/Distilled, or EC/Distilled.

[Saltbush Bill]

Everything I've ever read or heard about Everclear says it's rotgut headsy rubbish, maybe that was all wrong.

[NZChris]

Everything I've ever read or heard about Everclear says it's rotgut headsy rubbish, maybe that was all wrong.

It could be that Everclear, or their suppliers, have upgraded their equipment and/or methods to make a more neutral product.

[PalCabral]

If the product previously was 96.something, how could it get more neutral?

[Saltbush Bill]

By making bad cuts...fores and heads leave a good reflux at the same abv as hearts......tails can leave at high abv to.
In short greed.

[greggn]

fores and heads leave a good reflux at the same abv as hearts

It took me some time to learn this and I think it needs to be better documented and communicated.

[zach]

Someone mentioned light whiskey and that’s really what vodka is. In fact, I take it back. It’s really clear whiskey that is Vodka.

Is there a commercial Vodka that you would recommend that has the light whiskey flavor?

[PalCabral]

The old Moskovskaya vodka from Russia showed it. Also the old Luksosowka, which used to be 100% potato. But the first and foremost are the German Korn producers. Nordhäuser Doppelkorn is a perfekt example of a white whiskey "vodka". Excellent grain vodka.

[zach]

Thanks for the information PalCabral!

I've not heard of the korn and found this description https://en.wikipedia.org/wiki/Korn_(liquor) It's much different than the product sold as vodka in my country. I am going to keep an eye out to find a bottle.

It looks like I can get the Luksosowka at a local store.

[PalCabral]

Thanks for the information PalCabral!

I've not heard of the korn and found this description https://en.wikipedia.org/wiki/Korn_(liquor) It's much different than the product sold as vodka in my country. I am going to keep an eye out to find a bottle.

It looks like I can get the Luksosowka at a local store.

Of all commercial vodkas, Luksusowa is probably my favorite. These days it's a mix if potato and rye, if my memory treats me well. Polish wodkas are generally very good.

[fzbwfk9r]

I guess it really does come down to individual tastes.

after reading a few threads on this subject, it would appear that ANY unaged clear likker, stilled at a very high ABV, can be considered "Hobby" vodka, but it is not really "according to the rules of" Vodka.

Hey, if you like it, that's what it is all about!
Make what YOU like!

[WithOrWithoutU2]

Curious if anyone has done an all barley vodka? I have a ton of it. I've got 3 runs of low wines. Been waiting to run it but need to find the time. Spirit runs take so damn long for vodka.

[greggn]

Curious if anyone has done an all barley vodka?

Yeah, I've made many batches using unmalted barley and that can make a smooth, slightly sweet vodka. I tend to avoid it only because I prefer to ferment off-grain and it tends to produce a voluminous amount of trub (which cuts my yield into the boilier).

[NormandieStill]

Everything I've ever read or heard about Everclear says it's rotgut headsy rubbish, maybe that was all wrong.

That could also be a reflection on the quality of cuts made in many commercial Brand Name vodkas?

[nikolav]

Guys, I'm going to try a rye mash. Still haven't decided if it's going to be 100% rye or less. I'm reading it is going to be easier if I put rice / oat bran. Any recommended ratio?
Most probably I'm doing half rye, half wheat. The idea is to use BIAB method and use a fruit press to squeeze the liquid out.

[Corn Cracker]

So, it's sounding like vodka is classified as any clear product no matter the mash bill, age with oak and it's whisky?

[Swedish Pride]

So, it's sounding like vodka is classified as any clear product no matter the mash bill, age with oak and it's whisky?

Nope.

Vodka has to be distilled over a certain %
Whiskey has to be distilled under a certain %

Loads of local rules as well as to what mix of grains ,what age it needs in a barrel to be classified as whiskey.

Long story short vodka can never be whiskey and whiskey can never be vodka.

Of course all rules are gone when you make it in you home

[Bolverk]

If im understanding correctly he means vodka can me made from anything and if so than yes, sugar, grain, fruit, all yes as long at its distilled up to 95%.

Vodka can come from a whiskey mash bill, its just rectified more than whiskey

[Corn Cracker]

Ok, I get it, it's about the abv off the spout, so a potstill can't produce a true "vodka". That's the bit of info I missed. That's a crazy thing that classifies vodka as vodka.

[Bolverk]

Ok, I get it, it's about the abv off the spout, so a potstill can't produce a true "vodka". That's the bit of info I missed. That's a crazy thing that classifies vodka as vodka.

You got it, but yes a pot still with enough plates or packing can produce vodka.

Sorry to detract from the thread but this notion that a column on a pot is not a pot still is just silly in my opinion. Its really comes down to batch or continuous operation. A pot with a plated/packed is still a pot still doing "batch" distillation although sometimes referred to as pot hybrid. A "column" is a continuous operation system.

The pros on ADI are right we need to start referring to this correctly... a pot, pot/thumper, pot double retort, pot plated/packed is still all batch and all "pot still". As more and more hobbyists are getting into continuous operation this distinction is going to become important.

[Corn Cracker]

I thought a pot still was a pot still, it is what we put on top that gets the classification. A tall plated pipe is a column for producing high abv neutrals and a shorter non plated/packed pipe is a riser for full flavor sprits. Maybe I got riser and column flipped in my mind but I was under the impression that was the difference.

[Bolverk]

I thought a pot still was a pot still, it is what we put on top that gets the classification. A tall plated pipe is a column for producing high abv neutrals and a shorter non plated/packed pipe is a riser for full flavor sprits. Maybe I got riser and column flipped in my mind but I was under the impression that was the difference.

Yes, you're correct.

It's just that lingo we use here is the hobbyist lingo and it's wrong. My beef is that we as a whole we talk about it incorrectly.

[Twisted Brick]

I thought a pot still was a pot still, it is what we put on top that gets the classification. A tall plated pipe is a column for producing high abv neutrals and a shorter non plated/packed pipe is a riser for full flavor sprits. Maybe I got riser and column flipped in my mind but I was under the impression that was the difference.

Yes, you're correct.

It's just that lingo we use here is the hobbyist lingo and it's wrong. My beef is that we as a whole we talk about it incorrectly.

+1

Unfortunately, incorrect terminology persists whenever emerging (and some older) members simply repeat what others have posted. At one point Uncle Jesse coordinated work on revising the accuracy of the Glossary and Wiki pages but its a lot of work. The objective was to bring even the most basic information current to make it easier for members to follow a common set of terms, but as always, the ongoing challenge is that the 'required' information (new or old) goes unread by some members who find it easier just to ask.

To your point, the question is: how to continually correct inaccuracies without sounding like a broken record? Members' reminders to 'read until your eyes bleed' have also regrettably dropped off. I believe the reason 'we talk about it incorrectly' is that there is no way to keep doing this.

This revision still needs a few tweaks but may help.

Pot Stills The most simple of all stills, the traditional pot still allows its boiler contents to vaporize and flow orderly upwards through it's riser directly to the product condenser via its lyne arm. This batch method of distillation allows all available flavors and ethanol components (good and not so good) to be collected, leaving it up to the distiller to decide which ones he wants to later keep or discard. Today, some smaller and boutique distilleries employ pots to double-distill batches for maximum flavor while forfeiting the efficiency and volume of a continuous maximum-capacity still. Spirits traditionally pot distilled are whiskies, rums and brandies.


Reflux Stills The reflux still is more complex than the pot still, with internal dynamics capable of producing multiple distillations over the course of a single run.

In a packed reflux still, continuous re-distillations increase spirit purity (higher ABV) while decreasing flavor, with the potential for producing a very clean-tasting, high-proof distillate ideal for making Neutral Grain Spirits (ie: base for gin) and vodka. To operate efficiently, a packed reflux still requires physical length (height) of its column.

Fractionating Column Also called a plated still, this reflux still relies on a set number (ie: 3 or 4) of fractionating plates designed to separate out a range of ethanol components that collectively meet a defined flavor profile. The geometry of this column can distill whisky, rum and brandy in a single run, and comes close to a pot's double distillation flavor profile, although many prefer the flavors produced on a pot still. A plated still is not as efficient at producing neutral spirits as a packed column.