Re: burnt once-burnt forever?
- Ok Lets just say for instance that you distilled on a pile of grains
and liquid al la Grappa. Lots of solids. Burnt bottom. Maybe a
propane burner powered still. No Odor- some flavor. Would adding
Baking soda take away the burnt flavour? Would the burnt flavour
carry over in each subsequent distillation?
--- In firstname.lastname@example.org, "emailbenja" <emailbenja@...>
> Guess that depends how burnt.
> Did you not wait till the grain settled before racking off into
> still? This will prevent a lot of scorching of the grain, as onlyputting
> really small particles will remain.
> Are you using gas or electric heating? Could be that you are
> in too much heat- if its electric, the overall temp of the washwill
> stay below 100, but the bit near the element will be quite a bitburnt.
> hotter, Remember that the temp in your still will never go over
> 100degC (a bit less actually), so in reality it shouldnt be too
> It will probably add a bit of flavour, as you are not aiming for awrote:
> pure distillate, but it will more likely add a nice caramelized
> flavour than a scorched to the botttom of the frypan taste.
> --- In email@example.com, "mstehelin" <mstehelin@>
> > Greetings!
> > Just wondering- if you scorch your all grain stripping run. Will
> > flavour show up in the spirit run? Is burnt flavour booze ableto be
> > saved?
> > Cheers