Re: Anyone tried stuffing column with fruit?
- You add it to the fermented mash - now a wash to be distilled. This is
the practice for gin, triple sec etc.
--- In email@example.com, "stavjen76" <stavjen76@...> wrote:
> --- In firstname.lastname@example.org, "waljaco" <waljaco@> wrote:
> > But why stuff a column with dried fruit? You can add it to the wash
> > being distilled. That's how the alchemists did it.
> > wal
> > --- In email@example.com, "jamesonbeam1"
> > <jamesonbeam1@> wrote:
> > >
> > > Sidenote:
> > >
> > > Also might want to look into maceration techniques:
> > > http://homedistiller.org/vodka.htm
> > >
> > > Jim.
> > >
> The reason I wouldn't necessarily want to add it to the wash is due
> to the fact it takes a large amount of fruit to get the flavors,
> also say for instance I wanted to make a lemon flavored neutral
> spirit, I think that if I added enough lemon to the wash to flavor
> the spirit, it wouldn't ferment. Also, whenever fruit is fermented
> it never tastes like the fruit its self, at least it doesn't to me.
> The reason for attempting to extract the essential oils is so
> 1.Relatively very little would have to be used.
> 2. I was curious if it could be used under the coils so it could
> actually flavor the distillate when making neutral spirit, therefore
> I think flavoring in the wash in this instance would not work.
> 3. I know it is a major flaw but I have very little patience when it
> comes to wanting to taste what I've made. I read the page on making
> cherry flavored spirits, and there is noooo way I could wait a year
> before I attempted to taste what I've made.
> I was curious to see if perhaps in this situation if someone could
> extract say perhaps the cherry flavor /essence from dried cherries
> add this to the spirits and consume far sooner.
> I realize maceration would work, but like I said watching and
> waiting for this stuff to finish would be like a kid salivating at a
> candy store window.
> I did throw a couple of vanilla beans in a molasses/brown sugar rum
> wash that is ready to be distilled this weekend, I'll see how that
> Thanks for the advice.