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Tequila and filtering

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  • 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 1 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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