Citrus, distilling purity and adding sugar (invert?)
- Hi all,
You may recall that I amm currently attempting a cointrau like
alcohol, by fermenting an orange juice/peel wash with LC 1118, and
also soaking half the peel in 45% alcohol, all of which I will
An update on the ferment - currently bubbling away slowly (1 bubble/2
secs) and at 1010. Its taken 11 days to get this far (from 1090) and
I'll expect it to finish up in the next week or so - So thats all
A couple of questions now (in anticipation of the distilling run):
1. What kind of purity should I distill at? I have two thoughts on
a) Distill at a high purity, and let the flavour come throug late in
the run (like the instructions from the corn whiskey book for corn
b) Distill at a lowe purity (ie 70% or so) so the flavour comes
through throughout the run.
What are peoples thoughts? I have a nixon-stone still, which is
quite happy to produce 96% - the photos are at:
<http://homedistiller.org/photos-ns.htm> under "Matts Still".
2. After I have the spirit, I will dillute down to 45% (not 40% so
as to avoid the oils precipitating out as discussed by others on this
group). Obviously it'll need some sweetener - again two options -
a) Just add sugar (sucrose)
b) Use 'invert' sugar, which I have scribbled down in my notebook as
"?Maybe better than sugar?. 1kg sugar, 500 mL water, 1/4 tsp acid
(or juice of 1/2 lemon). Bring to boil and simmer for 15 minutes.
This seems cryptic to me now - but must of made sense at the time!
Again what do people think (and can anyone explain my notes on invert
sugar?!). What kind of quantities of sweetener should I start with
(obviously I'll adjust to taste - but it would be good to have a
Thanks in advance,