Coffey still - activated carbon
On Thursday, 16 September 1999 Ray Toms wrote:
I'm not sure that I agree with your comments re. carbon Distilleries
such as Jack Daniels when they make a special Bourbon think highly
enough of the carbon treatment process to declare it on the label, also
there are two steps to the way a carbon works the first is the removal
of fusels which I agree in a good quality still should be almost
unnecessary, however carbon still has a role to play in polishing the
alcohol, knocking any rough edges off it and improving the mouth feel.
I am not sure why you are having a problem posting to one list. I just
send the message from my mail programme. Are you sending it from the One
list site ?
In respect to my comments about the use of carbon, you have put your finger
on the exact point I was trying to make. Whether using the carbon to remove
the bulk of the fusels, or later to �polish� the resulting liquor by
higher alcohols that slipped through the first treatment and which give that
nasty �bite�, it is an acknowledgement that the still has not been 100%
in stripping these alcohols out.
What I didn�t say � and I cheerfully admit that I should � I have to use
myself and am constantly trying new designs that will hopefully relieve me
this chore. It seems you�ve gone a long way towards this with your
Moonshine Still. Intriguing design!
I find it fascinating that Jack Daniels use carbon as a means of speeding up
process of getting their product to the market. Sounds like a smart move.
I can�t figure out why my emails are not automatically wrapping at the end
of each line. First time I�ve encountered such a problem. Probably finger
trouble at my end. I�ve tried sending both from the One list site and from
email prog � same result.
All the best,