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Al_The_Chemist

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About Al_The_Chemist

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  1. @DrDistillation Thanks for the tips. I did bring the spirit down to 80 proof and let is rest. It did improve the issue somewhat, but not to the extent I would hope. Question about the glycerin. Is the goal added body (mouth feel viscosity) or to add sweetness? The spirit has quite a bit of body from the tannin in the barrel. @bluestar, apologies for the lack of terminology accuracy. I'd be happy to dial in on the difference for future. What are you referring to by heat? From what you're saying, I'm referring to alcohol burn. As for proof, I tried it at both 110 and 80 proof. The 80 proof was more palatable. Though the rum was FAR less "notably alcoholic" going into the barrel. And there was very little difference in abv.
  2. My reference to hotter is the feel of alcohol burn in the mouth and throat. Adds to the opposite of smooth :) oddly this is exactly the profile I was expecting the barrel to mellow out. The oak has to be quite dense. Flavor on the rum is great. Like an good aged whisky with rum overtones. Nice and heavy, full of flavor. Wish it was more palatable. Blending is definitely an option.
  3. @kleclerc77 I am as well, there was surprisingly little loss. @DrDistillation, I've only considered the blending option. I'll give the others a go. Very helpful, thanks! On the bright side, there is so much caramel/vanilla in this batch, it will likely make a great blender. Do you by any chance know what compound creates the "heat"?
  4. Barrel was a 4 out of 10 (1 being neutral 10 being charred to a crisp). Rum went in at ~55% and is now 57%. Odd, I was expecting the alcohol level to go down.
  5. The ambient temperature of the room I store the barrel is a bit warm. Around a pretty stable 70, which I understand is not ideal. That sux to hear. I was hoping that more time will result in a better aging, smoother pallet. How are the longer aged Rums done, X.O.s and the likes? A more depleted barrel, less charring? Is there anything I can do to save it? Or am I looking at a 2 Y.O. neutral spirit in the making.
  6. I've made a heavy Rum and placed it in a virgin 4 Gal (white oak, medium toast) barrel for aging. This is not one of those hobbyists ornamental barrels, it was professionally made and charred to order. Its been just over 2 years now. The Rum was very pleasant pre-aging, and I was expecting that beyond the tannin and caramel/vanilla notes, the oak aging will mellow pit the Rum further as well. Though the longer its been aging the "hotter" its becoming. Its becoming hard to drink. I was hoping it would reach a peak and then stat to mellow, but I'm seeing no sign of that. Any idea as to what might be going on?
  7. I completed the run and I would say it was a success. The plate along with running the still gentle provided really good control. I was able to buffer out the undesirable flavors much deeper into the run. The flavor is much cleaner and more along the lines of what I had in mind for that recipe. The copper plate didn't soak up as much smell/residue as I was expecting, still needed a cleaning though. Oddly, I'm having more trouble removing the residue form the steel column.
  8. Hey Gwydion, I've been making absinthe for quite some time now, and have recently updated my still. Even when running very low and slow, I'm finding it difficult to extract the aromatic content I'm expecting without running into heavier byproducts I'd relegate to tails. I need an added level of separation, or to collect so slow that the still upgrade becomes void. It giving me a good tasting product, but it will likely cause headaches. The cleanup is what I'm more worried about. The kettle I keep separate though I use the same column. If I do use a plate it will be dedicated to the absinthe. I imagine it will soak up far too much of the oils to use for anything else. If I end up doing it I'll post my findings.
  9. Thanks guys. Good to get the validation.
  10. I know this may sound a little nutty, but has anyone tried distilling a heavy botanical (like absinthe) using a bubble plate for more control over the profile?
  11. I tried this method and am getting corrosion on where the water dries off. Looks brand new while in the acid (using cheapCitric.com distillers residue wash). Any ideas?
  12. I use PBW as first stage. Its the concentrations of citric acid in Ketchup that clean the copper. I'm worried about flavor contamination though. I use cheapCitric's distiller's residue cleaner. Could I be using too high a concentration?
  13. I'm trying to clean my bubble plates. I stared with a "Five star" bath and then over night in citric acid. While in the acid, the plates looked brand new. I thoroughly rinsed them before drying. When the plates finished drying the water drying pattern left dirty/reactive looking patterns (see picture). Anyone else running into this?
  14. Besides the SG that's pretty much mu procedure. I use back-set to lower the ph and add some "flavor". I use V1116 yeast. Once I balance things out I'll start playing with Shermanii and Butyricum.
  15. Very valuable insight. Thank you Beach Time!
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