How do I add Water to my Distillate? – If Water is added incorrectly, even if it is the right water, you could still experience cloudiness or hazing. Always remember the following:
- The water and the distillate should be at the same temperature when mixed. This can be achieved by allowing both to sit in similar tanks for a day or two prior to dilution.
- The water is always poured into the distillate and never the distillate into the water.
- The water should be poured into the distillate in a fine stream while stirring constantly.
Water and distillate mixes slowly, so if water is added too quickly, and alcohol under-concentration can occur where the water contract the distillate, and this can result in haziness. If you have reason to believe that you have large(r) concentrations of oils in your distillate, either it is a Brandy type product, a Gin or something like Ouzo, you should dilute in stages – 10% every 2 to 3 days.
This will cause these compounds to form or congeal in larger particulates that can be filtered out without chilled filtration which could lead to loss of flavor. In some cases you might experience cloudiness or hazing as the ABV% gets lower. This is especially true with the products mentioned earlier – Brandy, Gin and Ouzo – and it happens because the solvency of the ethanol is reduced as you reduce the ABV%, meaning oils that are kept in suspension, drops out of suspension.
To remove this cloudiness or haze you will need to apply chilled filtration – cooling the diluted spirit below 0 degrees Celsius, allowing the oils to congeal, and then filter through paper plates which will absorb and therefore remove the oils. Unfortunately, chilled filtration removes not only haze, but flavor as well.
- 0.1 What kind of water do you cut moonshine with?
- 0.2 Can you mix water with moonshine?
- 0.3 Does diluting alcohol with water make it weaker?
- 1 Why is my moonshine cloudy after adding water?
- 2 Can moonshine still distill water?
- 3 What happens if you drink 100% ethanol?
- 4 Why does my moonshine taste like water?
- 5 What happens if you mix alcohol with water?
- 6 Will drinking water lower alcohol?
- 7 What will happen if you add water to alcohol?
- 8 What is the best water for mashing?
What kind of water do you cut moonshine with?
#1 – Use Distilled and Not Tap Water – One of the most important tips I can give to moonshiners is to always use distilled water for making moonshine wash. It’s no secret that tap water contains a plethora of chemicals, some of which includes chlorine, chlorate, bromate and fluoride.
Can you mix water with moonshine?
Best Moonshine Chasers – For bold drinkers who want to experience a moonshine burn, it is possible to drink moonshine as a shot. Make sure to have one of these chasers on hand to take immediately after drinking straight moonshine. Pickle juice The saltiness of pickle juice will help combat the strong taste of whiskey.
Does diluting alcohol with water make it weaker?
Should You Add Water to Your Whisky? | Cook’s Illustrated The burning, pungent qualities contributed by the high proportion of alcohol in whisky can make it hard to evaluate nuances. Adding water dilutes the alcohol, which reduces the burn and allows other properties to reveal themselves.
But there’s also something significant happening on a molecular level. Aroma molecules share more chemical likenesses with alcohol than they do with water. As such, they tend to bind with alcohol. Adding water frees up more of the aroma molecules to evaporate into the taster’s nose. Since appreciation of flavors happens at least as much in the nose as on the tongue, “watered-down” spirits actually seem more flavorful.
To experience the science at work, we had tasters sip 1 1/2-ounce samples of 80 proof whisky neat and then with water added in increasing 1-teaspoon increments. While they noted that the neat sample of whisky had aromas of honey and caramel, flavor comments fell mostly in line with descriptions like “boozy” and “lots of burn.” With just 1 teaspoon of water added, the alcohol receded and tasters picked up on sweet, vegetal flavors and subtle aromas like hay and apple.
- Most tasters preferred the addition of 2 teaspoons (which diluted the alcohol to 65 proof), allowing flavors such as vanilla, apple, and pear to really come to the fore.
- By 3 teaspoons the whisky began to taste watered down to many tasters, though one found it beneficial to add up to 5 teaspoons.
- THE BOTTOM LINE: Adding a little water to whisky will open up the nose and bring out more nuanced flavors, but the ideal amount of water will vary depending on the drinker.
: Should You Add Water to Your Whisky? | Cook’s Illustrated
Can I mix 70% alcohol with water?
With the sharp rise in Coatings (ie Optimum Opti-Coat, 22ple, etc.) that require a properly prepped surface we have been receiving more questions about how you dilute isopropyl alcohol (aka IPA) correctly. One of the most popular bottles you can pick up contains a ratio of 70/30 (Alcohol to Distilled Water), which can make the math a bit challenging if you want to dilute it.
- While it is generally okay to use it at the 70/30 ratio, many detailers prefer to dilute it down to a 50/50 (Alcohol to Distilled Water) ratio for optimal results.
- If you don’t want the boring details skip to the pictures and chart at the end of the article.
- For those who want to know the exact math behind the dilution we did our best to break it down very simply so please keep reading.
Using the following formula,,7 represents the 70% isopropyl alcohol you have and,5 represents the 50% we want to end up with. Therefore our formula to determine the appropriate percentage of alcohol is:
Why is my moonshine cloudy after adding water?
Solution #4 – Let your yeast settle – Once the yeast is done fermenting, it will settle down to the bottom of your fermentation pot. If you do not allow sufficient time for the yeast to naturally settle, some of it may get into the still, causing cloudy shine.
- Yeast Selection for Grain, Fruit and Sugar – A great guide for selecting the correct yeast for your fruit or grain mash or sugar wash.
- How to Correct For Temperature When Measuring Proof of Alcohol – This is especially important when diluting alcohol for consumption.
- Still Plans with Gin Basket – If you want to make gin here’s a free set of plans to build your own gin basket and still,
If you’ve got any questions or would like to add something to this article please drop us a comment below. We love it when you guys ask questions we’ll do our best to answer them. Feel free to also join our Facebook group it’s a great place to share ideas and ask questions.
Can moonshine still distill water?
Best Still To Use For Distilling Water : Essential Extractor Pot Distiller Moonshine Still.
What happens if you drink 100% ethanol?
At high levels it can cause inebriation. Ingesting ethanol can cause mood changes, slower reaction time, uncoordinated movements, slurred speech and nausea. Higher exposures may cause blurred vision, confusion and disorientation, movement problems, vomiting and sweating.
Why does my moonshine taste like water?
Home Distiller Other discussions for folks new to the wonderful craft of home distilling. Moderator: Novice Posts: Joined: Sun Jul 22, 2012 12:56 pm by » Sun Jul 22, 2012 1:08 pm I used a stovetop sized pot still. My mash was 50% Corn, malted barley (2 row) and rye.
I added a cup of sugar and a few table spoons of maple syrup. Total wash was probably about 3 gallons. I pitched 3 small packets of yeast (while it was still hot) and allowed it to ferment for about a week partially covered with reynolds wrap. I could hear the bubbles and it more and more began to smell like beer.
I just stilled it for the first time and the first of it tastes ok but the rest taste like water. What have I done wrong? Do I just need to flavor the whiskey and try it in a few days? It doesnt hold a flame and taste like water. Novice Posts: Joined: Sun Jul 22, 2012 12:56 pm by » Sun Jul 22, 2012 4:13 pm I used 9 litres water 5 lbs of cracked corn (Perhaps a bit too fine) 1 lb of cracked malted barley and 1/2 lbs of uncracked rye, 1 cup of white sugar and 3 tablespoons of maple syrup.
- I strained the mash into a glass container and pitched 3 small packets of yeast while it was still hot and allowed it to ferment for a week.
- Site Mod Posts: Joined: Mon Jan 26, 2009 6:04 pm Location: North Palm Beach by » Sun Jul 22, 2012 4:40 pm doesn’t sound like much potential yield.
- How fast did you collect? Trample the injured and hurdle the dead.
Angel’s Share Posts: Joined: Sun Dec 23, 2007 8:07 pm Location: up north by » Sun Jul 22, 2012 5:19 pm if you did not mash and it sounds as if you did not. all you will git is about 3% from the sugar 3% of 2gallon? is about 7 oz of alcohol. whisky is not whiskey until aged in or on oak.so if your expecting some thing like Johny walker red,
- Out of still thank again.
- Novice Posts: Joined: Sun Jul 22, 2012 12:56 pm by » Sun Jul 22, 2012 7:42 pm Liters not gallons.
- It came out to about 2.4 liters of whiskey.
- The total time to still took about 2 hours with a somewhat steady drip.
- To make the wash I boiled all the corn, malted barley and rye for about an hour and a half, after that, that is when I added the sugar and syrup.
Am I missing something? I pitched the yeast while it was still hot (rookie mistake) but I could hear it fermenting and it smelled like beer before I stilled it. After though the first bit (minus the first 200 ml) smelled and tasted like what I imagine it should, the rest honestly tasted like dirty water. Posts: Joined: Sun Dec 23, 2007 8:07 pm Location: up north by » Sun Jul 22, 2012 7:55 pm for one thing you dont boil the malt. you boil the “raw grain” in this case I beleve it was corn. then cool to 140f-150f (60-66c) and add crushed malt. hold at this temperature for 1/2 hour+ then cool to 75-80f (24-27c) and add yeast.
(variations of this depending on grain and method) Novice Posts: Joined: Sun Jul 22, 2012 12:56 pm by » Mon Jul 23, 2012 4:14 am Do you think I need to add more sugar and more malt next time? Is that a simple way of upping the alcohol content? Novice Posts: Joined: Mon Jul 23, 2012 4:51 am by » Mon Jul 23, 2012 4:53 am oughta just follow one of the tried and true recipes, hard to go wrong that way Novice Posts: Joined: Sun Jul 22, 2012 12:56 pm by » Tue Jul 24, 2012 4:11 am Ok.
Ill try to find one on this site. My fancy whiskey water is now in oak chips. Im thinking to make it into a steak sauce. Now on to round 2. Thanks for the help. retired Posts: Joined: Sat Jan 30, 2010 8:40 pm Location: The Ol’ North State by » Tue Jul 24, 2012 4:58 am I don’t know how you could mash 6.5 pounds of grain with 9 liters of water, and end up with 2.4 Liters after stillin that doesn’t taste like water.
- The total amount of (pure) alcohol in your wash was approx 1 pint.so if you dilute that pint with 2 liters of water, you prolly have yourself some 40 proof hooch.
- NChooch Practice safe distillin and keep your hobby under your hat.
- Rumrunner Posts: Joined: Sun May 27, 2012 1:05 pm Location: Terra Australis by » Tue Jul 24, 2012 8:48 pm Is it just me? He said twice, in his original post and 2nd post, “pitched 3 small packets of yeast while it was still hot”.
This will kill your yeast. I don’t know how you got any fermentation to occur. Novice Posts: Joined: Sun Jul 22, 2012 12:56 pm by » Wed Jul 25, 2012 7:39 am Yes, I did. I realize now this was a rookie mistake and why I mentioned it. I didnt know if that would’ve created the problem. Posts: Joined: Wed Apr 20, 2011 12:39 pm by » Wed Jul 25, 2012 8:18 am You said ” I pitched 3 small packets of yeast (while it was still hot)” How hot? You could have killed your yeast; what fermentation you had could have been from the malt and it was far from optimal because it was over-cooked it as well.
You may have distilled water with just a tinge of alcohol. Invest a few bucks in a hydrometer and read up here on how to use it. Measure the OG of the mast at the beginning and the FG after you think it has quit working off. Do the calculation to determine the abv of your wash. Also pick up an alcoholometer to measure the abv of the distillate after you run it.
Make up another batch, but this time heat up a few gallons of water to 140F’ish, stir the malt in and set the boiler in a ice chest to hold the temp for a hour of so. Add the malt and yeast AFTER the wash has cooled down to around 87-90 f. Measure the OG, record it and wait for it to work off, then measure the FG. Posts: Joined: Wed Apr 20, 2011 12:39 pm by » Wed Jul 25, 2012 2:30 pm No, yeast should never be added until the wash or mash has cooled to 85-90 F, barely warm. If the liquid is too hot it will kill the yeast. Malted barley has enzymes that will help convert the starches and aid the fermentation as well.
- I’m not a AG guy, but know from my beer brewing that generally around 140f to properly mash malted barely.
- Cook and convert the corn as before (do the iodine test to check conversion), mash the barley malt separately at 140’ish, let the corn cool to below 140F then add the barley, stir, then let the corn and barley mash cool to around 85-90 THEN add yeast.
Add water up to batch size and aerate well. I would suggest you order the two hydrometers before you do another batch and while waiting for them do a LOT of reading on the forum. Good luck BG Site Donor Posts: Joined: Wed Apr 20, 2011 12:39 pm by » Wed Jul 25, 2012 2:43 pm RookieHootch: Sorry, I didn’t read your last post very well. Yes, the method you described should work as well. I would suggest you would need more that 30 mins to mash the barley and rye (I’m not sure as to proper temp to mash rye malt, but there are several threads here on making single malt rye whiskey) My method was suggesting your mash the corn and barley separately.
The thing to remember is that cracked corn is hard to convert and barley is not and rye maybe between the two. Each would require different temps and time to convert properly. Most of us newbies start with a no cook sugar washes like UJSSM, All Bran, Sweet Feed etc before we would ever attempt a All Grain mash.
That may be good advice for you as well. BG Angel’s Share Posts: Joined: Sun Dec 23, 2007 8:07 pm Location: up north by » Wed Jul 25, 2012 7:22 pm dont forget the rye/barley needs to be crushed/cracked,id give the mash longer than 1/2 hour 1 hour or even longer.were not making beer. Novice Posts: Joined: Sun Jul 22, 2012 12:56 pm by » Thu Jul 26, 2012 5:42 pm Ive got the mash worked cooled over night and pitched the yeast this morning.
Its got a steady bubble to it so fingers crossed for the second round. Thanks for the help! Ill let you know how it turns out. Novice Posts: Joined: Sun Jul 22, 2012 12:56 pm by » Sun Aug 05, 2012 3:16 pm UPDATE: I did about the same recipe as before and fixed the few problems I had the first time. I pitched the yeast after the mash cooled down and I stilled the was at a much lower temperature.
My pot still does not have a thermometer on the top so I just figured (like a rookie) that I would boil it on high then lower the temp to medium to run its course. After speaking with my pops he told me most likely Im boiling water with the alcohol and thats why I got such a big, watery yield.
I stilled much slower this time, first at medium then lowering to a low medium on my electric stove and it came out just as it should. This time alls well and Im hoping its good drinkin whiskey. Rumrunner Posts: Joined: Sun May 27, 2012 1:05 pm Location: Terra Australis by » Mon Aug 06, 2012 1:42 pm You don’t need a thermometer on a pot still.
It will achieve nothing other than give you something to look at. The reason your first batch was watery was because you killed your yeast and I don’t see how you had any alcohol at all. ABV % from a pot still is determined by the ABV % of the wash you put in and influenced by the rate at which you boil it over.
Make sure you understand the process of Stripping and Spirit runs, single, double and triple distillation etc. ABV 10% wash, strip fast to get product from 60% down to 30% removing foreshots but don’t worry about cuts. Collect a few runs of this and mix to dilute down to 40% then distill slow may give you 75% down to 40% or so.
Make your cuts out of this. The more times you go through the still the less malt flavour you will have. Novice Posts: Joined: Mon Jul 09, 2012 8:53 am by » Fri Sep 28, 2012 6:29 am Following the “tastes like water” thread, I haven’t been able to get anything yet other than a watery mix.
I am using distilling yeast so my final ABV% is closer to 20% (~0.18 delta SG) so i know I got some “goods” in there. I have been trying to read up on this, but have found only one paltry thread on this: i am using a glass top stove. I know it cycles on and off. Could that be the reason my still isn’t working right? No consistent heat source? Distiller Posts: Joined: Thu Jul 29, 2010 7:24 am Location: The Islands by » Fri Sep 28, 2012 6:42 am It’s very easy when starting out to over-estimate your yield.
Dirty water tasting distillate is almost certainly tails. Novice Posts: Joined: Mon Jul 09, 2012 8:53 am by » Fri Sep 28, 2012 9:33 am I can see the speed factor in lower ABV and possible less “nasties” in it as well, but distilling cleaner? Ya. gonna have to wrap my head around that one for a bit. Posts: Joined: Sun Dec 23, 2007 8:07 pm Location: up north by » Fri Sep 28, 2012 9:59 am if you want whisky use grain,all grain and nothing but grain. : Home Distiller
What happens if you mix alcohol with water?
Flexi Says: When you mix alcohol with water, hydrogen bonds form between them, and thus alcohol completely dissolves in water. –
Will drinking water lower alcohol?
Blood Alcohol Content (BAC) Calculator – Blood Alcohol Content, or BAC, refers to the percentage of alcohol in a person’s bloodstream, and can be measured within 30-70 minutes after drinking. Contrary to popular belief, nothing can lower BAC except time; coffee, cold showers, and chugging glasses of water will not help you sober up any faster.
What will happen if you add water to alcohol?
The alcohol dissolves in the water to form a homogenous solution, which cannot be distinguished anymore, so what you get is a homogeneous solution of water and alcohol.
Is tap water or distilled water better for moonshine?
Tap Water – Tap water can be used for your fermentations. If your municipal water is safe to drink, it can be safely used for your fermentations. However, tap water may contain chlorine or fluoride residues. These can affect your fermentations if present in too large quantities. To find out more, check out the chlorine and fluoride section,
What kind of water should I use to dilute alcohol?
Distilled Water – More commonly used and easily accessible than limestone-filtered options is commercially distilled water. “Unlike tap water, distilled water is highly filtered and completely neutral,” Farrell says. With no minerals or additives, distilled water is ideal for adding to whiskey because it enhances whiskey without introducing any new flavors.
What is the best water for mashing?
RO Water or Reverse Osmosis Water – I look at Ro water as just a fancy setup for using a water filter. Basically, the RO system will just remove solid and sediment from the water by ruining it through a filter and a semipermeable membrane. We use RO water in the office as it is hooked right up and just makes it easy when brewing.
What is the best water for proofing spirits?
Reverse Osmosis – Reverse osmosis (RO) water is produced by forcing water through a semipermeable membrane, which traps larger molecules such as minerals, bacteria and chemical additives. RO water is also very consistent in flavor and provides a clean, characterless additive to spirits.