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Tequila and filtering

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  • greglong3@xxxx.xxx
    I have tried to produce tequila using Agave nectare that I purhased from my local Homebrew supply in 3 pound jars. I fermented it out and distilled on a reflux
    Message 1 of 3 , Sep 17, 1999
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      I have tried to produce tequila using Agave nectare that I purhased from my local
      Homebrew supply in 3 pound jars. I fermented it out and distilled on a reflux still. I
      ended up with a barely perceptable smell and taste of tequila. Do I need a Pot Still to
      make a better tequila. Also Agave nectar can be purchased in larger quantities
      through Health food stores selling it as a healthy sweetner.
      I use the same filter system that I use for my winemaking. I purchase inexpensive carbon
      filter and a home water filtration system with excellent results. I add distilled water
      and when I add it to the distillate the distillate becomes cloudy.although it is clear after
      filtering, what causes it?
    • Des
      Hello and welcome to the Distillers List. For my 2 cents worth on the subject I have found that it is quite difficult to obtain a true flavour in in completely
      Message 2 of 3 , Sep 17, 1999
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        Hello and welcome to the Distillers List.
        For my 2 cents worth on the subject I have found that it is quite difficult
        to obtain a true flavour in in completely natural ingredients without the
        asstance of some artificial flavour. While this may not be truer with
        stronger flavours like aniseed etc, in my experience it is true of weaker
        flavours. To obtain the increased flavour and smell I would add some
        tequila essence.
        Although this may not seem right to the purists I can assure them, that
        unbeknown to most of us, it is done by commercial companies to improve
        their product.
        As for the second question, I will let others comment on the filtering
        system you are using but the cloudiness can be explained. In the case of
        some alcoholic beverages the addition of water (distilled or not) will
        cause a cloudiness to develop. Well know examples are Ouzo, Sambuca etc.
        The reason being that these drinks contain chemicals which will dissolve in
        alcohol but not in water. As the ratio of water/alcohol changes in favour
        of the water these components come out of solution and appear as
        cloudiness. The addition of more alcohol will restore the balance.
        In your case the problem may be due to the carbon treatment you use not
        doing the job properly, but I will leave that to others to comment.

        Hope this helps.

        Young Des

        At 02:35 PM 17/09/99 -0000, you wrote:
        >From: greglong3@...
        >
        >I have tried to produce tequila using Agave nectare that I purhased from
        my local
        >Homebrew supply in 3 pound jars. I fermented it out and distilled on a
        reflux still. I
        >ended up with a barely perceptable smell and taste of tequila. Do I need a
        Pot Still to
        >make a better tequila. Also Agave nectar can be purchased in larger
        quantities
        >through Health food stores selling it as a healthy sweetner.
        >I use the same filter system that I use for my winemaking. I purchase
        inexpensive carbon
        >filter and a home water filtration system with excellent results. I add
        distilled water
        >and when I add it to the distillate the distillate becomes
        cloudy.although it is clear after
        >filtering, what causes it?
        >

        Code Imports - New Zealand
        Manufacture, Wholesale, and Retail of alcohol Distillation equipment and
        ingredients.
        Homepage: http://homepages.ihug.co.nz/~topkiwi
      • Ray Toms
        As I understand it to acheive maximum flavour transfer you need a pot still rather than a reflux. A reflux will give you by far the cleanest alcohol but
        Message 3 of 3 , Sep 17, 1999
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          As I understand it to acheive maximum flavour transfer you need a pot
          still rather than a reflux. A reflux will give you by far the cleanest
          alcohol but removes most of the flavour in the process. Unfortunately
          when you use a pot still not only do you retain the flavour but you
          retain many of the impurities as well. Specialist distilling grades of
          carbon do a complete job on the alcohol but water filtration carbon
          won't, you are probably getting away with it because of the reflux still
          but I wouldn't recomend it in a pot still.
          Ray

          > From: greglong3@...
          >
          > I have tried to produce tequila using Agave nectare that I purhased from my local
          > Homebrew supply in 3 pound jars. I fermented it out and distilled on a reflux still. I
          > ended up with a barely perceptable smell and taste of tequila. Do I need a Pot Still to
          > make a better tequila. Also Agave nectar can be purchased in larger quantities
          > through Health food stores selling it as a healthy sweetner.
          > I use the same filter system that I use for my winemaking. I purchase inexpensive carbon
          > filter and a home water filtration system with excellent results. I add distilled water
          > and when I add it to the distillate the distillate becomes cloudy.although it is clear after
          > filtering, what causes it?
          >
          --
          Ray Toms Moonshine Supplies, Taupo. New Zealand.
          http://moonshine.co.nz
          Home Brewing Equipment and Suppliers.
          Specialists in all aspects of Home Distillation and Wine/Beer Making.
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