StillSmart

Hi, while i wait for my base to ferment, i have a a couple of litres of homemade raki that i bought whilst in greece. I have just measured it and its 42%. My idea is to dilute it down to 20%, run through the still collecting everything but foreshots, then dilute down again and run through again discarding foreshots and collecting 700ml or alcohol then dilute this down to 40%, triple filter through carbon then flavour.

Anybody else have any better ideas or if it would be possible thanks.

AirStill? Not a chance. You will lesson the flavour some but it won't be vodka. You might just be able to filter it as it through charcoal to achieve that, but some flavours won't filter out. Anise is a tough one.

Chuck

thats what i was thinking, so was thinking to double distill, triple filter and use whiskey flavouring to mask over the feint taste ? or will it still be strong

I have no idea. My guess is that you will end up with something that tastes like cheap whiskey with a couple of shots of raki in it. Why not just drink the raki?

Chuck

double or triple distill it, but each time, let it down with distilled or RO water

the basic air/easy/table top still will do about 60% or so ABV in one run, but once the distillate is run through again, it can do up to the 80 to 85% ABV area.

If you just run it like a stripping run the first time, then the second run leave it running but not as low as the first time, then the third run get as close to the 700 mls take as you can..

Ah, flaw in the arguement is how much of the raki do you have to distill ?

Then if it's carbon filtered a couple of times, you should get something that's reasonably neutral - equally there could be a little residual aniseed taste, but it's got to be worth a try if you're not gonna drink the raki......

Double distilled yesterday 42 20% to about 45% then diluted down to 8% to get 4 litres and came back out at 40%. Still smells of raki will run through once more then triple filter and use a bourbon flavouring and see if you can still taste it.