Re: Salt in your Mash?
- How much bi-carb does one add per litre of low wines?
Just got back into distilling, once again this group is a wealth of
--- In firstname.lastname@example.org, "tgfoitwoods" <zymurgybob@...>
> The purpose of add bicarb/baking soda to a wash is to suppress ester
> formation. In essence that just removes the flavor from your wash. If
> you want to make tasteless vodka and you've made a turbo wash that
> tastes foul, bicarb in your second-distillation wash is a great thing.
> On the other hand, if you've spent time and money to develop wonderful
> flavors in your rum, single malt, or fruit brandy, adding bicarb to
> low wines will destroy those lovingly-created flavors you worked sohard
> to get. If you want to turn your home-made Laphroig into Monarchvodka,
> use bicarb.the
> The reason I'm stressing using bicarb only in the second (or later)
> distillation is this: Adding bicarb to a wash with lots of
> nitrogen-bearing yeast nutrients (think turbo wash) sets you up for
> "blue ookies", Schweizer's reagent, in your distillate, and no-onewants
> Zymurgy Bob, a simple potstiller Making Fine Spirits
> --- In email@example.com, Adam Fordham bluwater2828@
> > <p>Wanted add on this thread.....anyone add Arm & Hammer baking
> soda? <br><br><br><br><br><br></p>
> > <p>Sent from Yahoo! Mail on Android</p>