Re: More Filtering
- Hi Mike,
without going into all the technical details you could give us a
rough idea as to the effectiveness of carbon on different diultions
of vodka, say in increments of 10%. i have diluted mine down as low
as 25% and redistilled to "filter" the carbon back out and to boost
the percentage. is this a waste though? would it have worked as well
as if i had only diluted to 40%.say i had 1 litre of 95% vodka. if i
dilute it to 60% will i have to use twice as much carbon as if i had
diluted it to 40% or will i have to leave it twice as long on the
carbon? can the 60% ever get as clean as 40% with any amount of
treatment? i prefer vodka at 60% but have never got it as nice
tasting as 40% carbon treated stuff.
also Mike what do you make of all the recent posts about distilled
water tasting bad?
--- In new_distillers@y..., "Mike Nixon" <mike@s...> wrote:
> Aaron Pelly wrote:
> Subject: RE: [new_distillers] More Filtering
> Re James Bain's post:
> (Official call to Mike N to let > me know >offline< here. I did
courses in Org and Bio Chem in University many many years ago. I'm
not afraid of details).
> I'm interested too. Perhaps we should take this to the distillers
> Hi guys,
> I will happily chat to you both about this, but I seriously think
that it would be way off topic for either of the lists as it involves
rather heavy stuff about intermolecular forces etc. Getting bogged
down with London forces, dipole-dipole attractions etc is not many
peoples' idea of fun.
> The interest for most members will be in practical distilling
techniques, and which ones work best. I, for one, wouldn't want a
lecture on solar physics if I asked if it's going to sunny tommorrow!
> Call me direct, and we'll chat. Better still Aaron, bring a six
pack and we'll make it a symposium! :-))
> Mike N