Jump to content

Search the Community

Showing results for tags 'aroma'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Terms & Forum Business
    • Terms of Service for ADI Forum Users
    • Forum Business
  • Welcome, ADI News & General
    • Welcome & Introduce Yourself
    • ADI News & Events
    • Beginners
    • Business Opportunities
    • Crowdfunding
    • General Discussion
    • Speakeasy
    • Veterans Forum (Open for current ADI Members)
    • News & Press Releases
  • Producing Product
    • Equipment
    • Hand Sanitizer Production
    • Packaging
    • Technique
    • Safety
    • Slow Distillation
    • Sustainable Distilling Practices
  • Spirit Specific
    • Vodka
    • Whiskey
    • Gin
    • Rum
    • Absinthe (and other herbals)
    • Brandy
    • Distilled Spirit Specialty
  • Selling Your Product
    • Sales & Marketing
    • Distribution
    • Distillery Tasting Room
  • Government & Guilds
    • Federal Gov't
    • State
    • Ask Me Anything: TTB Reporting
    • Local Issues
    • State Distillers Guilds
    • Canada
  • Marketplace
    • For Sale - Peer to Peer
    • For Sale by Vendors
    • Distilleries For Sale
    • Wanted To Buy
    • Marketplace Archive [Closed]
  • Distilling Industry Careers
    • Help Wanted
    • Job Wanted

Calendars

  • ADI Events Calendar
  • Distillery Event Calendar

Categories

There are no results to display.

Blogs

  • Scott @ Twenty2Vodka's HighProofSpirit Infusing Blog
  • emutch's Blog
  • mitchabate's Blog
  • EZdrinking
  • Self Distribution
  • Luwest's Blog
  • Black Water Barrels

Product Groups

There are no results to display.


Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Location


Interests

Found 3 results

  1. I've heard that apple that are high in acid tend to produce a distillate that is harsh and thin with lower aroma. Yet, Cognac producers seem to select grape varieties that are highly acidic as these are "perfect" for distilling. What's the deal? I've been cramming a lot of reading on wine/cidre chemistry into the last few days but have been unable to figure out whether acidic fruits (and I'm particularly concerned with apples) are better or worse for distilling--and more importantly, why they are better or worse.
  2. Morning (here in the UK anyway) Last night we ran a 50% 40 litre gns/water charge through our 50 litre stilldragon pot still. Previous tests have only been in the region of 1 - 5 litres. We scaled our botanical content up proportionally to the volume of alcohol/water. This was left for 24 hours. The collected spirit on boiling had a shocking sulpherous nose but the flavour was along the lines of what we expected. Intermittent cutting of the new make spirit revealed considerable louching throughout the run, which to me suggests the ratio of botanicals to alcohol is way to high. We're going to cut the nms with varying proportions of alcohol/water to see if we can determine the correct ratio. Our thinking is that if we add a volume of alcohol equal to that in the new make spirit and then cut to bottle strength...and loucing disappears, are we correct in assuming that our botanical level should be halved. Is there a better way of doing this? What about the sulpherous aroma. Is this botanicals stewing? All feedback appreciated.
  3. I've been weighing the pros and cons of both techniques and I can't figure out which way to go. With seasonal fruit, it seems like one needs a huge amount of fermenting capacity in order to make enough product. However, then I'd be concerned that the mash would spoil before I got to distill it all--even with acidification. So, doing quick stripping runs to turn the mash into low wines, then distill at leisure. However, I'm concerned about getting as much fruit flavor and aroma into the final product as possible and I'm under the impression (perhaps erroneous) that distilling once with a short column may preserve the original fruit characteristics better. Any thoughts on the pros and cons here?
×
×
  • Create New...