Peter, Rob, et al,
Further to my e-mail regarding Sweet Alcohol I have just reread my message and
thought I better add the following before someone jumps on me. By comparing
whisky, bourbon, and rum I hope I did not give the idea that there
would be much difference between the alcohol made from sugar alone and
sugar with dextrose. The difference is minimal rather than profound. After
all alcohol is alcohol, is alcohol, is alcohol. It is just that it gives the
finished alcohol a fuller and rounder profile.
Differences are more likely to come about through time
on carbon treatment and then how you finish or dress (ie:
filter) the final product to remove any minute carbon particles,
contaminants, and other impurities. I recently just finished filtering and
dressing some alcohol (which was not brilliant initially due to not having the
right packing in the still) which I had left on carbon treatment for 6 weeks and
the final product came up brilliantly. Some of this I attribute to using a
1 micron filter material that has just come out in the States and
removes all particulates above 1 micron in size. I firstly use a 20
micron screen, followed by a 5 micron filter, and finally the 1 micron filter.
The product comes up crystal clear. The only problem is that the 1 micron filter
because of its fine size does not last that long and needs regular replacement.
By initially using the other filter sizes I remove the larger particles and
extend the 1 micron life somewhat. As soon as I can work out the prices I will
have the following sizes available in both 1 and 5 micron: 25mm (1") circles for
use with the small black plastic filter units available through home brew shops
that everyone seems to be using and 54mm (2 1/8") circles that can be used with
a ss jubilee clip on the opening of a coke, or perrier bottle etc. You just cut
the bottoms out and hey you have an instant funnel.
B.r. David Reid