Re: Baking Soda vs. Salt
- --- In email@example.com, "Robert Hubble"
> Mason,I use baking soda (NaHCO3) in my low wine washes when makingThanks to everybody for clearing this up for me. I really did not
> my neutral-equivalent (pseudo-vodka) stuff from junk feints in a
> potstill. Because it is there only to neutralize any acids formed by
> hydrolysis, to keep esters that impart flavor from forming or
> re-forming, all you need to add is too much. Any excess stays in
> the wash and neither adds to nor subtracts from the quality of
> your output.
> With that precise metric in hand, I dump (verb chosen on purpose)
> one handful of baking soda into a 5-gallon wash, knowing that
> *precisely* the correct amount of soda will be reacted, and that as
> much as possible, all flavors will be removed from my distillate.
> Ok, dump *two* handfuls, if you like.
> Note that this should only be done with low wines, with second
> distillation. If baking soda is added to, say. a sugar wash before
> distillation, where ammonium compounds are present, you run a
> severe risk of getting the "blue ookies" in your product.
> Note also that if you do this to a fine whisky or brandy wash,
> you'll blow away all those subtle and delicate flavors you worked
> so hard to get in the first place.
> As for the salt, aside from raising the boiling temp as you say,
> I dunno what it gets you, because it sure doesn't "neutralize" the
> esters with the same reaction baking soda does.
> I hope this helps.
> I had read about this in the beginning but only tried it (Baking Soda)
> >recently with the MUM Wash. It seemed to make a difference but one
> >try is not really an absolute for me. In Homedistiller it talks about
> >both the use of Salt and Baking Soda. My question is which is more
> >beneficial? Salt changes boiling point but shouldn't Sodium Bicarbonate
> >also? We recently had a discussion on where to find baking soda for a
> >member. No one mentioned salt as an alternative and that may be my
> >answer there. Also what is the recommended amount per liter/gallon?
> >My readings vary from 1 tsp per liter to 3 tablespoons/liter. Big
> >difference. When I did the MUM wash I added 1 tbs to the gallon of
> >3rd run spirit just before the 4th run. Does it help/hurt to let it
> >rest on the stuff for a few days. Opinions from the more experienced
> >with this would be much appreciated.
> Zymurgy Bob, a simple potstller
want to leave it up to trial and error. Vodka (or vodka like) seems
to be my thing these days so stripping flavor should not be an issue.