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Re: Anyone tried stuffing column with fruit?

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  • waljaco
    You add it to the fermented mash - now a wash to be distilled. This is the practice for gin, triple sec etc. wal
    Message 1 of 11 , Jun 20, 2008
      You add it to the fermented mash - now a wash to be distilled. This is
      the practice for gin, triple sec etc.
      --- In new_distillers@yahoogroups.com, "stavjen76" <stavjen76@...> wrote:
      > --- In new_distillers@yahoogroups.com, "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 new_distillers@yahoogroups.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
      > works.
      > Thanks for the advice.
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