Tequila and filtering
- 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.