Home Distiller

http://www.sciencedirect.com/science/ar ... 3598005499" onclick="window.open(this.href);return false;" rel="nofollow

Cool, now we have to try that with whisky.

http://nuft.edu.ua/public/page/51adaed3 ... df#page=82" onclick="window.open(this.href);return false;" rel="nofollow

Another

http://link.springer.com/article/10.100 ... 012-0788-7" onclick="window.open(this.href);return false;" rel="nofollow

This last one is really interesting. Similar to our microwave and ultrasonic experiments, this clearly shows that we can enhance spirit profile and somewhat shorten aging times through the use of increased energy - whether it's sound, light or electronic, or something as simple as aeration.

If we wanted to make the smoothest Vodka of all time, we could add ascorbic acid to feints (And then neutralize it all with sodium hydroxide), keep tight hearts cuts on the second run, then throw a dose of everything at it!

MDH, your right; the electronic field experiment does seem very similar to ultrasonic and microwave stuff other members have worked on. Good find. Now, where did I put that EMP generator? Hummmm.

No actual data on amount of ASCORBIC ACID to use. Hmm...worth a try.

It's a tough one. I don't exactly have the money right now to be buying the entire publications, but generally if you know enough already you can fill in the blanks.

I am thinking that Sodium Percarbonate would actually be an interesting one to try on low wines as a result of my reading the ascorbic acid study, for Vodka specifically, because in warm water it will decompose to hydrogen peroxide and sodium carbonate, which would then both rapidly react with the low wines.

The only issue is that with aggressive oxidizers we start to get into 2 Territories, 1. The increased danger of explosion in still operation if someone were to use it without proper knowledge, and B. oxidizing alcohols into compounds we do not want, such as ethanal, vinegar, etc

MDH wrote:The only issue is that with aggressive oxidizers we start to get into 2 Territories, 1. The increased danger of explosion in still operation if someone were to use it without proper knowledge

I think that that the term oxidizer is used differently in analytical chemistry and that these substances don't act the same as oxidizers used with explosives.

B. oxidizing alcohols into compounds we do not want, such as ethanal, vinegar, etc

I've posted this article before: http://www.sawislibrary.co.za/dbtextimages/17148.pdf

It shows that regular aging does this very same thing.

Ascorbic acid seems unpredictable as it only oxidizes after itself has been oxidized. It will act as a reducing agent and actually make more aldehydes (headache!)
http://www.chemicalforums.com/index.php?topic=4943.0" onclick="window.open(this.href);return false;" rel="nofollow
I personally use condy's crystals and considered hydrogen peroxide (but that only oxidizes in acidic ph and reduces in a basic environment. )