Re: Tequila and filtering
- 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
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
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.
At 02:35 PM 17/09/99 -0000, you wrote:
>From: greglong3@...my local
>I have tried to produce tequila using Agave nectare that I purhased from
>Homebrew supply in 3 pound jars. I fermented it out and distilled on areflux still. I
>ended up with a barely perceptable smell and taste of tequila. Do I need aPot Still to
>make a better tequila. Also Agave nectar can be purchased in largerquantities
>through Health food stores selling it as a healthy sweetner.inexpensive carbon
>I use the same filter system that I use for my winemaking. I purchase
>filter and a home water filtration system with excellent results. I adddistilled water
>and when I add it to the distillate the distillate becomescloudy.although it is clear after
>filtering, what causes it?Code Imports - New Zealand
Manufacture, Wholesale, and Retail of alcohol Distillation equipment and
- 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.
> 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.
Home Brewing Equipment and Suppliers.
Specialists in all aspects of Home Distillation and Wine/Beer Making.