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Re: reflux still detuning

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  • diego.cerveza
    Hi Harry, How can I access your library to read some books?
    Message 1 of 10 , Jan 11, 2011
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      Hi Harry, How can I access your library to read some books?

      --- In new_distillers@yahoogroups.com, "Harry" <gnikomson2000@...> wrote:
      >
      >
      >
      > --- In new_distillers@yahoogroups.com, "Tom" <tomhawk412@> wrote:
      > >
      > > Harry,
      > >
      > > My concern is less directed toward hydroseparation and more directed toward dillution of the still charge proper. In the archive section, theis an article "Diluting The Still Charge" (was that article written by you). As I understand the discussion, it suggests diluting the charge in the spirit run to the necessary % ABV to yield the desired % ABV from the spirit run based on the Alcohol Vapor vs Temperature plot. It seems to me that much of the flavor would be lost due to the dilution and that such a practice would apply only to a neutral run and not to a "flavored" run.
      > >
      > > As an example; if I wanted to run my Calvados a second time to increase the % ABV it seems reasonable that I would use 100% of the first run's output without dilution or risk a loss of flavor by dilluting the charge.
      > >
      > > What am I missing?
      > >
      > > Thanks,
      > >
      > > Tom
      >
      >
      > Yes Tom it is my article and Library. The more times you distill any batch, the more you risk reducing those hard-won flavours. Sometimes this can be a good thing to reduce harshness (rums & whiskies). But in your case (Calvados) I believe it will not be useful. Calvados is an eau de vie, a fruit brandy. Most of this class of spirits require specific equipment & techniques to achieve the desired outcome. But having said that, there are those here who do this spirit. I don't do Calvados so I can only tell you what others here have done over the years.
      >
      > I believe many people distill Calvados just the once, and age in wood for several years to achieve the colour & balance. If it requires more strength before casking, they fortify it by adding a completely neutral spirit made from grape.
      >
      > For all fruit-based brandies, may I suggest you read Prof. Kris Berglund's nethods in his book "Artisan Distilling", in my Library. This is considered to be the definitive guide for fruit spirits crafting. There's a bookmarked version (use the toolbar options) in the older archives section.
      >
      > HTH
      >
      > Slainte!
      > regards Harry
      >
    • Harry
      ... Link is in my sig. Slainte! regards Harry http://distillers.tastylime.net
      Message 2 of 10 , Jan 11, 2011
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        --- In new_distillers@yahoogroups.com, "diego.cerveza" <diego_428@...> wrote:
        >
        > Hi Harry, How can I access your library to read some books?
        >


        Link is in my sig.


        Slainte!
        regards Harry

        http://distillers.tastylime.net
      • diego.cerveza
        Thanks Harry
        Message 3 of 10 , Jan 12, 2011
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          Thanks Harry

          --- In new_distillers@yahoogroups.com, "Harry" <gnikomson2000@...> wrote:
          >
          >
          >
          > --- In new_distillers@yahoogroups.com, "diego.cerveza" <diego_428@> wrote:
          > >
          > > Hi Harry, How can I access your library to read some books?
          > >
          >
          >
          > Link is in my sig.
          >
          >
          > Slainte!
          > regards Harry
          >
          > http://distillers.tastylime.net
          >
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