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Being a Chef, I love salt for all its practical purposes. This morning it occurred to me that there may be yet another purpose for salt by using it smooth out a spirits flavor. While salt is a flavor enhancer, it will also blanket or mask undesirable flavors, especially bitter. A really bad bitter cup of coffee can be smoothed out by adding a pinch of salt opposed to massive amounts of cream and sugar. I plan on trying this with some hooch this evening, probably a small pinch of salt per 500ml as I do not want to taste the salt. Just curious if anyone has tried this and what the results were.

Boy, what would we do without salt, eh? The miracle substance.
I haven't tried salt in my drink personally, so I will not comment as to it's effectiveness. I have enjoyed what I make as is, so didn't consider it. In pure ethanol it is insoluble, but in a 40% ABV drink, it would be adsorbed by the water, so should have some effect.
I will try it just for the sake of testing. Then I can have a real opinion.

There are numerous threads on the subject of using baking soda (which is sodium, hydrogen, and carbonate), for smoothing out your spirits. http://homedistiller.org/forum/viewtopic.php?f=1&t=3477
Baking soda is also used for adjusting PH and there are numerous threads on that as well.

I'm sure someone here has tested this theory.......please inform us.

Did you once try coffee with salt? It enhanced the flavor?

Some distillers put a tiny amount of sea salt in their malt whisky to imitate the saltiness of Scotch. Only a few kernels per liter. I never tried out.

But try it with a small sample. And write about it here.

GrassHopper wrote:There are numerous threads on the subject of using baking soda (which is sodium, hydrogen, and carbonate), for smoothing out your spirits. http://homedistiller.org/forum/viewtopic.php?f=1&t=3477
Baking soda is also used for adjusting PH and there are numerous threads on that as well.

But only before a second distillation!!!

Salted coffee is a powerful emetic....

Don't forget wars have been fought over salt and other spices.

We salt our coffee at home, always.

Ever had a margarita?

"Salt does it magic even when you can't taste it. The research shows that even subthreshold* levels of salt suppress bitterness.

What about salt and citrus? At subthreshold levels, the scientific literature suggests that salt might actually enhance the perception of sourness. Many mixologists agree, saying that a drop or two of saline "brightens" the flavor of a drink featuring citrus. The key here is a conservative dosage. Add too much salt to a drink and acidity will be suppressed."

der wo wrote:

GrassHopper wrote:There are numerous threads on the subject of using baking soda (which is sodium, hydrogen, and carbonate), for smoothing out your spirits. http://homedistiller.org/forum/viewtopic.php?f=1&t=3477
Baking soda is also used for adjusting PH and there are numerous threads on that as well.

But only before a second distillation!!!

Yes, thanks for the heads up Der.

Salt has also been used to raise the boiling point of a wash or mash... allowing for greater take off of the alcohol...

FullySilenced wrote:Salt has also been used to raise the boiling point of a wash or mash... allowing for greater take off of the alcohol...

This is intresting

so in theory you would get higher ABV as less water would boil off with the alcohol, have you ever tried it?
What ratio salt to gallon of wash do you reckon?

FullySilenced wrote:Salt has also been used to raise the boiling point of a wash or mash... allowing for greater take off of the alcohol...

Not doubting but just in a reading mood...got any references?
In the meantime I shall go Google it!

In for the report.

Tater found the link for me...

http://homedistiller.org/distill/dtw/salt" onclick="window.open(this.href);return false;" rel="nofollow

Even if the effect of salt would be substantially, by using a reflux column, it would affect only the first distillation, because the salt remains in the boiler.

An example:

When you distill low wines with 40%,
the vapor has 75.1%, after 5 redistillations you have 93.6%.
Now lets say with salt you have instead of 75.1% 80%, so after 5 redistillations you have 93.9%
93.6 and 93.9 is not much different.
I did this calculation with this tool:
http://homedistiller.org/theory/theory/strong" onclick="window.open(this.href);return false;" rel="nofollow

So adding salt is worth considering only for potstill users.

Any increase in the first plate of a multi plate still should.. carry and improve on each plate above it in some manner even if just a few percentage points...

And yes in the 1800's everything was potstilled...

Crow was talking about some scotch distilleries using seawater in the boilers prior to a run ... so i am guessing that was for the addition of the salt... not sure what taste seawater would add to a distillate..

happy stillin,

FS

Wouldn't add anything to adjust flavor ..
Adjust your recipe and/or methods, techniques, maybe your equipment.
Ifn you're maken unsatisfactory or undesirable likker.

Resurrecting this thread because I think this needs more followup.

Also because seasoning drinks makes them taste better - http://blog.ideasinfood.com/ideas_in_fo ... ee-25.html" onclick="window.open(this.href);return false;" rel="nofollow

A couple of people were going to try this out (with booze, not coffee) and report back... how did it go guys?

Edit for spelling.

Now that you mention it: I remember some people who put a pinch of salt on the ground coffee before starting the coffemachine.