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Re: burnt once-burnt forever?

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  • mstehelin
    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
    Message 1 of 3 , Jun 26, 2006
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      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 new_distillers@yahoogroups.com, "emailbenja" <emailbenja@...>
      wrote:
      >
      > Guess that depends how burnt.
      > Did you not wait till the grain settled before racking off into
      your
      > still? This will prevent a lot of scorching of the grain, as only
      > really small particles will remain.
      > Are you using gas or electric heating? Could be that you are
      putting
      > in too much heat- if its electric, the overall temp of the wash
      will
      > stay below 100, but the bit near the element will be quite a bit
      > hotter, Remember that the temp in your still will never go over
      > 100degC (a bit less actually), so in reality it shouldnt be too
      burnt.
      > It will probably add a bit of flavour, as you are not aiming for a
      > pure distillate, but it will more likely add a nice caramelized
      > flavour than a scorched to the botttom of the frypan taste.
      > Cheers
      > benja
      >
      > --- In new_distillers@yahoogroups.com, "mstehelin" <mstehelin@>
      wrote:
      > >
      > > Greetings!
      > > Just wondering- if you scorch your all grain stripping run. Will
      the
      > > flavour show up in the spirit run? Is burnt flavour booze able
      to be
      > > saved?
      > > Cheers
      > >
      >
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