Re: bicarb question
Isobutyl propionate is one of the rum oils, and for the life of me, I can't find the other. Sorry.
Zymurgy Bob, a simple potstiller (evidently simpler than usual)
--- In firstname.lastname@example.org, justin webster <mail@...> wrote:
> can you name the two esters you're talking about here?
> is one Isobutyl Propionate?
> I actually went ahead and tried 4 desertspoons of bicarb in my spirit run and the results were pretty good.
> admittedly it was a bit of a weird experimental batch which I was expecting to taste foul so I thought I'd just give it a crack.
> I'll avoid it in my good stuff.
> On 9/11/2010, at 9:39 AM, tgfoitwoods wrote:
> > Justin,
> > Sorry to be so slow getting back to you.
> > Firstly, I'd never use bicarb in any flavored-spirit run, like
> > whisk(e)y, brandy or rum. What you have seen correctly as suppression of
> > ethyl acetate formation is in fact uppression of all ester formation,
> > and much of the flavor and/or nose of any good liquor is in its ester
> > profile. In rum there are specifically 2 esters that together are called
> > "rum oil", and using bicarb will lose you all that flavor.
> > Second, I'd never use bicarb in a first run, a beer-stripping run, even
> > if I were aiming for a tasteless spirit. The bicarb can raise the pH
> > enough to make the nitrogen compounds in your wash, mostly from yeast
> > nutrients, react wiht the copper in your still, especially in the
> > column, to make Schweizer's reagent, a blue copper ammonia complex that
> > colors your spirit blue. And no-one wnats to drink copper compounds.
> > Only use bicarb on the second (or more) still run, so there can be no
> > nitrogen compounds in the wash.
> > Don't worry about pH in a low-wines run; chasing pH can make you crazy
> > and mess up a good wash. I use about a quarter cup in a 15-gallon still
> > charge. It's certainly overkill, but it hurts nothing, and is simply an
> > excess reagent in the reaction.
> > Zymurgy Bob, a simple potstiller
> > --- In email@example.com, justin webster <mail@> wrote:
> > >
> > > Hi chaps,
> > > I've been googling but not finding much info on the effect of bicarb
> > on the likes of rum and whiskey.
> > > I understand the benefits with respect to ethyl acetate but should I
> > be concerned about losing or ruining some of the more desirable
> > flavours?
> > >
> > > and I'm still not quite sure about quantities - should I aim for a
> > specific pH? does 6 sound right?
> > > and if so - should I be adjusting with citric acid in order to get a
> > specific quantity of bicarb in there?
> > >
> > > cheers,
> > > justin
> > >
That might be, but since the reactions are sped up at higher temperatures, I always figured most of what I want to happen will happen during heatup and distillation. Of course, I've been wrong before.
Zymurgy Bob, a simple potstiller
--- In firstname.lastname@example.org, "Glen - BetGear" <glen@...> wrote:
> According to a post I've read somewhere (most likely home distiller), if
> you're using bicarb, then it should be left in the low wines to infuse for
> 3-4 days before running through the still.
- Another oily alcohol (not really an ester) is Furfural found in the
tails that gives rum some if its flavor, according to some souces I have
--- In email@example.com, "tgfoitwoods" <zymurgybob@...>
>can't find the other. Sorry.
> Isobutyl propionate is one of the rum oils, and for the life of me, I
> Zymurgy Bob, a simple potstiller (evidently simpler than usual)
> --- In firstname.lastname@example.org, justin webster mail@ wrote:
> > thanks,
> > can you name the two esters you're talking about here?
> > is one Isobutyl Propionate?