bioviper Posted February 23, 2012 Share Posted February 23, 2012 i have a stainless steel still packed with copper to make whiskey. there is space in the still head to put a gin basket there and i was kicking around the idea of maybe making some gin but im worried that the gin flavor will stay in the still head and condenser and could mess up my whisky run. have any of you ever dealt with flavor staying in stainless? or should i do the gin in a separat still head , arm and condenser? any ideas would be sweet. thanks Link to comment Share on other sites More sharing options...
ViolentBlue Posted February 23, 2012 Share Posted February 23, 2012 I would pull the copper packing out if you can, the oils from the botanicals will cover it and spread their flavor in your next whiskey run. stainless won't hold near as much flavor from the botanical, as there is much less surface area involved. a simple rinse out would solve the worst of the issue at that point. Link to comment Share on other sites More sharing options...
bioviper Posted February 24, 2012 Author Share Posted February 24, 2012 I would pull the copper packing out if you can, the oils from the botanicals will cover it and spread their flavor in your next whiskey run. stainless won't hold near as much flavor from the botanical, as there is much less surface area involved. a simple rinse out would solve the worst of the issue at that point. thanks brother Link to comment Share on other sites More sharing options...
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