To Bicarb or not to Bicarb? That is the question.
- Several questions for the bourbon/corn whiskey croud:
I have a Reflux still with a 15gallon SS keg boiler, 2"x3' column.
For my stripping runs, I've left the packing in, and run the unit at
a pretty high rate with no reflux...
I saved everything for the spirit run, and I have about 3 gallons of
low-wines collected so far. To practice for the final run, I
collected the output in small quantities and watched the temp
carefully... The "Heads" from the stripping runs have a discernable
aldehyde smell (like nail polish remover). It then slowly improved
until I had an almost neutral alcohol,then progressed into a sweet
taste (with less alcohol), and finally it turned a little harsh, and
the alcohol dropped to less than 20%, so I stopped collecting.
I saved some of the "heart" from the last run to experiment with
oaking, and stored the remainder, waiting for the spirit run.
I've been advised when making neutral spirits to add Sodium
Bicarbonate to the low wines prior to the spirit run to clear the
aldehydes. Is this appropriate to do with corn whiskey?
Also, should I dilute the low wines before the spirit run?
How much of a spirit run is collected into "good" whiskey, and how
much into Feints. Given that I recycle my feints, shouldn't
subsequent batches produce more?