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I have an Aluminum Pot that I want to use to macerate my absinthe herbs in for a week. I would macerate them in 96% ethanol(that i got from my LM off set still) for a week and then run it through my pot still. Is it safe to do that? I also want to do mashing for corn whiskey to into. I dont want to have bad tastes and health hazards!

The answer is NO. Stainless pots are so cheap nowadays...why mess around with aluminium??? And if you're really cheap then use glass. Aluminium is a reactive metal that relies upon a coating of it's own oxide to prevent further oxidation. Scratch through the oxide coating and it will immediately form a new oxide coat, but many chemicals will eat through the oxide barrier and then the metal dissolves rapidly. Forget about the debate on poisonous nature of dissolved aluminium...the main problem is it dissolves and leaks.

Keep hold of that aluminium pot. If it is big enough it will work just fine as the outer pot of a double boiler, just don't put alcohol directly into it.

rockchucker22 wrote:Welcome to HD I can see by your post count your rather new here. Please do a search on AL, you'll find more info than you could read in a day! Mr pp just did a great write up on this very subject a few weeks back.

I did? You must be talking about the thread about my pot that has corrosion holes in it now?

I wouldn't use aluminum for distilled spirits. Because I can taste it. I think it giveaway a metallic taste to things if stored in it. I don't get it as much when stuff is cooked in it. But aluminum foil stored food I can differently taste it. And I would hate to ruin a gin with a metallic taste.

I'm not a hell bent against aluminum guy. I think it has gotten a bad rap. But it does have limitations. And I draw the line after the wort is cooked. That's just personal preference. And after messing up my Tamale pot. I won't use it for a wort anymore either.