Re: Activated Carbon
- --- In email@example.com, "alaray_992000" <carsonar@i...>
> I have read a number of articles that relate to the cleaning andeasier
> reactivation of carbon.
> None of the read articles have mentioned the possible use of a
> mirowave to heat the carbon.
> Am I on the wrong track or could this not be a much quicker and
> way of reactivating carbon?G'day
You probably already know not to put any cups and plates in your
microwave oven that have gold trim on them as the microwave energy
will cause a very nice little fireworks to happen because as we all
know gold is highly conductive. Now, it just so happens that carbon
also is conductive and will cause the same little fireworks to happen
in your oven and when you mix your little fireworks with the highly
volatile substances that you are trying to drive out of the carbon
then you can appreciate that you have just turned your microwave oven
into a very nice little bomb. I shouldn't think that the wife would be
at all happy with that circumstance. In a nutshell, that's why I don't
use the microwave oven to re-activate carbon, others of course may
have a differing opinion.
bestest regards ...whynda
What your referring to is called the "Lincoln County Process" which is allowed to be done to all Tennessee Whiskeys including George Dickel and others, but cannot be done to Bourbons. These charcoal pellets are made from Sugar maple and used by Tennessee Whiskey makers to filter out impurites. However, it does not reduce flavors and instead added to the color and richness before barrelling at 125 proof. See: http://en.wikipedia.org/wiki/Lincoln_County_Process
Activated Charcoal (or carbon) on the other hand is processed with special chemicals at very high temps to make it extreamly pourous. One gram of activated charcoal can have over 500 square meters of surface area and is used to filter out not only impurities but any flavors as well....
Theres a Big Difference, believe me. See: http://en.wikipedia.org/wiki/Activated_carbon
Vino es Veritas,
Jim aka Waldo.
--- In firstname.lastname@example.org, "Cartier2004" <htcustom@...> wrote:
> Bob, I'm glad you mentioned the difference as I kind of thought there must be a difference between carbon filtering and charcoal as every time I watch a tour of JD I shake my head trying to figure why they would filter out all the taste with their "charcoal mellowing". But I take it from your response that charcoal doesn't filter, obviously I knew it wouldn't filter like activated carbon, but I assumed that since there are charcoal filters out there that it must do some filtering, but then again you never know how long they keep a batch of the charcoal at JD it could be used for years and not really doing much than imparting flavor.
> Anywho. Some mentioned airing out. I've never done that and have only come back to the forum recently and have read it a few times. It seems as though a lot of people swear by it.
> So let's say I have just stripped a wash from 14% to 40%-55% then I let it air out before adding some bi-carb. If I have a gallon, should it be in a wide mouth container or would a gallon glass just with a 1" opening be good and how long to let it air. Can I cover the top with cheese cloth to keep bugs out? Next after redistilling to 96% you say to air it out again, should I do it before cutting it with water to carbon filter or cut it first?