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flyhigher87

Filtering Through Limestone

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Hey guys,

 One of the judges at the ADI conference suggested that I filter my Vodka through limestone.  He said it would add body to my Vodka.  I have also been to distilleries where I saw they filter their Vodka through Activated Carbon and Then through limestone or vice versus.  So I went out and bought a little Calcium Carbonate.  Wikipedia tells me that is what Limestone is.  It came in a powder so I figured I would add a tiny bit to about 500ml of Vodka wait a little and filter it through a coffee filter.  Well now it tastes like Chalk mainly because it has chalk in it.  

Anyone filtering through limestone?  What type do you buy? and how do you do it?

 

Mucho Thanks

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I'm not calling anyone out here.  But an ADI Judge whom I assume is a professional with a great deal of experience.  Put it directly in the tasting notes on my Vodka.

"Filter through Limestone it helps alot."

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3 hours ago, flyhigher87 said:

 

"Filter through Limestone it helps alot."

He's making that up.

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5 hours ago, SLCDBD said:

He's making that up.

Wait you mean a "judge" at a pay to play competition that makes their living by handing out medals doesn't know what he is talking about.  Get out!!  Those guys are legit.   

 

 

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1 hour ago, Silk City Distillers said:

It'll certainly change the pH.

Maybe there is a marketing angle in that, pH Neutral Vodka.

 

Yeah, my first thought was he was shitfaced and meant to say that raising the alkalinity of your proofing water is helpful, but some garbage came out instead :P

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Of all the spirit comps, ADI runs a pretty tight ship. Most of the comps out there are complete bullshit. We enter the ADI comp ever so often and I've seen some absolutely preposterous comments by a few judges.That being said, those wacky comments are tempered by valid constructive criticism. 

Before getting weird with calk, maybe pick up the 'best in class' vodka winner and side by side taste it with your own juice - be super self critical and real about what's going on between the two - adjust (or don't) your process as needed.

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The Whiskey Wash,

"Old Limestone is pumped out of a limestone aquifer 130 feet underground and filtered using reverse osmosis, so the mineral content remains intact.  Keeney reports calcium and magnesium bond with the carbohydrates in alcohol, so when Old Limestone is mixed with bourbon it gives a smoother mouth feel.  In a recent blind taste test, 16 out of 16 people were able to pick out both the branch water alone as well as bourbon and branch made with Old Limestone.

Limestone filtered water makes all the difference in bourbon.  Nothing else comes close."

https://thewhiskeywash.com/whiskey-styles/bourbon/whats-deal-limestone-water/

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5 minutes ago, twalshact said:

The Whiskey Wash,

"Old Limestone is pumped out of a limestone aquifer 130 feet underground and filtered using reverse osmosis, so the mineral content remains intact.  Keeney reports calcium and magnesium bond with the carbohydrates in alcohol, so when Old Limestone is mixed with bourbon it gives a smoother mouth feel.  In a recent blind taste test, 16 out of 16 people were able to pick out both the branch water alone as well as bourbon and branch made with Old Limestone.

Limestone filtered water makes all the difference in bourbon.  Nothing else comes close."

https://thewhiskeywash.com/whiskey-styles/bourbon/whats-deal-limestone-water/

Oof! Please, let's not spread this misnomer that mineral content and a specific ph level (both of which are easily replicated if so desired) has a substantial impact on the flavor profile of a whiskey in comparison to the WAY more impactful aspects of grain selection, fermentation, distillation technique and maturation . The majority of content on whiskeywash.com is of quality but piece is just Kentucky marketing shtick.

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Am I wrong that RO removes the minerals and if they are present is RO treated water they are added after RO?   That's why it's useful for brewing and distilling.  You can remove everything and then build the water you want. 

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I thought the genesis of the "limestone water" and whiskey linkage had to do with mashing, and not proofing.

Limestone water is higher in Calcium and has higher Carbonate Alkalinity.

Calcium deficiency results in poor enzymatic conversion of starch to sugar, specifically, calcium ions make amylase more resistant to temperature and pH.  To an extent, more calcium, more sugar, higher yield.

Higher carbonate alkalinity means the water has higher buffering potential, so that pH doesn't crash.  This would directly impact yeast efficacy, especially in a situation where they would be in competition with bacteria.  Bacterial competition means lower yield, so better buffering potential means potentially higher yield (faster fermentations).

This all assumes the alternative is water deficient in calcium with poor buffering ability.

Reverse osmosis, even very poor RO (on purpose), is still going to yield something like a 90% reduction in these ions.

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On 7/10/2018 at 3:24 PM, flyhigher87 said:

One of the judges at the ADI conference suggested that I filter my Vodka through limestone.

That sounds about what I'd expect you to hear from a judge at ADI.

 

 

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On 7/10/2018 at 3:24 PM, flyhigher87 said:

Hey guys,

 One of the judges at the ADI conference suggested that I filter my Vodka through limestone.  He said it would add body to my Vodka.  I have also been to distilleries where I saw they filter their Vodka through Activated Carbon and Then through limestone or vice versus.  So I went out and bought a little Calcium Carbonate.  Wikipedia tells me that is what Limestone is.  It came in a powder so I figured I would add a tiny bit to about 500ml of Vodka wait a little and filter it through a coffee filter.  Well now it tastes like Chalk mainly because it has chalk in it.  

Anyone filtering through limestone?  What type do you buy? and how do you do it?

 

Mucho Thanks

I'm no expert, but thought that comes to mind is use a granular form (gravel) rather than powdered so that you do not get the chalk dissolved into the product as much. Limestone is usually composed of much more than just pure calcium carbonate and is more resistant to dissolving than pure calcium carbonate.

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