First post, still and distilling session.

[Brad8]

Hi all,

Just for the record "Fullysilenced" sent me, so if any offence is caused best blame him

Im just about to put my first wash together to try and make some sort of triple sec/orange liquor, does anyone have any tried And tested recipes? I checked the forum search but failed to find any actual recipes?

I was going to put the following together to make a 25L wash; (i have a 12litre pot still)

Half pack alcotec 48 hr super yeast
5 kilograms sugar
5 large oranges (no pith)
5 orange zests.

How does this sound for a triple sec(ish) beginner wash?

Thanks in advance,

Brad.

[Icefever]

Hi & welcome to the forum Brad8.

Can't help you on the orange liquor as I've never done one, but there are guys on here that may have had a go at it.

[Almanac]

Hi Brad8,
Any friend of FullyS is a friend here too

I really don't think you'll get a desirable result by putting oranges in a wash. For a Triple Sec or Cointreau type liqueur you'll probably get the best results if you add the Orange to a finished spirit. Then, adding a sugar syrup after filtering to remove any debris from the Orange.

I read a report recently that you should put about 2lt of 65%ABV in a 4lt jar and suspend a good quality orange above the liquid, with it's skin lightly scored. This is then left for a few weeks and the vapours from the spirit draw extract from the Orange which flavours the spirit. Once the desired flavour is achieved the spirit filtered to remove particles and is then diluted with a sugar syrup.

Although this recipe is on my 'to do' list I've not tried it yet. however, it does seem to have some merit in terms of methodology.

AM

[Brad8]

Cheers guys.

AM - having investigated further i have found a recipe that requires a "flavorless" Proof alcohol being added to orange peel and distilled water to required ABV% and leave to age until the desired orange flavor is obtained.

B.

[Easydrinker]

Welcome to the forum Brad.
A similar discussion occurred here about a year ago.
AM sort of nails it,but without getting to fisticuffs,I don't think he is being Orange enough.
There was a video on YouTube,now removed,which showed the making of triple sec;they buy in dried bitter Orange skins,re-hydrate them,scrape all pith,macerate with spirit,and re-distill.
You are off to a good start using a pot still.

My opinion,make your spirit (double distill).
Use either lots of scraped out Orange skins,or lots of zest.
Freezing the Orange first,makes zesting easier.
Macerate for more than a week in spirit above 40%,dilute,and do a slow re-distill.
That is the way that I intend to give it a bash when time,and all the other things allow.
But,hey what do I know?

Robert.

[ikonos]

Welcome,what still are you using?,I'd start with a tpw
Wash or they call it birdwatchers wash.

[RumJohn]

AM is correct. Make a good neutral first and then work with the oranges.

Perhaps, if you are unable to find a good recipe, you might consider a LEMONCELLO recipe and substitute oranges. Just a thought and maybe way off base.

[Admiral Toad]

Welcome mate

I agree with Rum John I frequently make limoncello using the neutral spirit method and add peel juice sugar strap etc

Way to go

[Jimmy]

Recently made an Orancello because I had a couple of left over oranges - very carefully removed the zest, being careful not to take any white pith (gives it a bitter taste). Put into 500ml of 92% spirit for just over a month. Then diluted to 40% ish using a combination of simple syrup (i.e. sugar dissolved in water) to taste, and just water after that. Coffee filtered it and bottled. It now lives in my freezer and I have a nip every now and again - very tasty!

[Capt-Cudellez]

I agree. Use strong neutral spirit to extract the oils from the citrus. If you use weaker spirit I find it doesn't go that lovely cloudy way when watered down and the sugar added. It will still taste fine, it just cosmetic.

I prefer to filter before adding the sugar as it filters easier, then leave to sit a few weeks after sweetening.

[Jimmy]

To be honest, I filtered before adding the sugar too, just typed it out arse about face!

[Brad8]

Thanks again all for the help!

My first wash (well first wash for distilling anyway) is now underway.

5KG sugar
24L water
65g Alcotec super yeast (I believe this has yeast nutrients added)

Put into fermenting bucket yesterday, it took a good 4 hours before it started bubbling through the airlock. As of this morning I'm getting two bubbles per second.

EDIT - Hey I donated to stillsmart, where is my "I donated to stillsmart sticker"

[RumJohn]

@Brad8; You have said that the yeast you used may have some nutrition included. You need to know for sure. A sugar wash such as you have put together needs nutrition added as white sugar has none. Yeast, in the early stages require nutrition to reproduce abundantly.

There is a heap of things you can use, although I only use dead yeast when making cachaca. The list includes Marmite, Vegemite, tomato paste, lentils, etc. Most of the time I use a poor quality brown sugar for my washes and it requires no added nutrition.

[Brad8]

Cheers john, i have double checked and it does indeed have nutrients added. Judging by the fermenting speed it may have too many!

[Phantom]

Cheers john, i have double checked and it does indeed have nutrients added. Judging by the fermenting speed it may have too many!

Turbo type yeasts do indeed have the nutrition in the pack. Yet the advice stands if you're using bread or wine yeasts. Any of the home brew shops will stock yeast nutrients..........

If you're starting out, just make good neutral then have a dig around as the Still Spirits Orancello flavouring isn't bad.......

it certainly saves the hassle of waiting for flavours to extract etc........