Proofing down

[Texas Jim]

My product is about 60-65% abv. When I add water to the glass, it develops a soapy flavor that isn't there at full strength. I've heard that adding water too fast will do this.

So, is there a proper method for proofing down product before bottling so that is doesn't develop the soapy flavor?

[OtisT]

My product is about 60-65% abv. When I add water to the glass, it develops a soapy flavor that isn't there at full strength. I've heard that adding water too fast will do this.

So, is there a proper method for proofing down product before bottling so that is doesn't develop the soapy flavor?

I have not experienced that flavor, but I have had a few spirits cloud up when proofed down. Here are a few bits of advice on proofing down that I have learned reading on HD:

1) Always add spirits to water, not water to spirits. Has to do with slowly lowering ABV rather than starting at low ABV and working your way up to prevent clouding
2) Let your spirit and water reach the same temp before mixing
3) Use Distilled water for proofing down (no molecules in the water to act as a catalyst)
4) Proof down slowly, in steps, allowing time for alcohol and water to mix between dilutions

Hope these help. Otis

[still_stirrin]

My product is about 60-65% abv. When I add water to the glass, it develops a soapy flavor that isn't there at full strength.

Tails...the fusel oils in the backend can create that "soapy" quality you've experienced. Sharpen your cuts and you won't have the problem when tempering.
ss

[Max_Vino]

Here is some information that might help

viewtopic.php?f=1&t=72605

[Texas Jim]

Here is some information that might help

viewtopic.php?f=1&t=72605

Thanks Max - that is exactly what I was looking for.

[Chucker]

I’d used tap water (well water) and thought it was fine but when my likker was sitting in the garage during winter months would be cloudy when cold. It always seemed to mostly clear up at room temperature but had some occasional haze. Then I noticed that I had some residue around the neck of bottles that looked like mineral scale. Since a vinegar wash cleaned em right up that seemed about right. So I figured from then on to just use distilled water. At under $1/gallon to better preserve the integrity of all of the work that goes into making likker I figure it’s a small addition to avoid some incidental cloudiness, and make bottles easier to rinse.

[The Baker]

If you have got a still you could probably distil water?

Geoff

[Chauncey]

Buy a jug of distilled water. That's key right there.

Second it does sound like the smear of tails...proofing down brings out flavors in your hooch.