StillSmart

I think the title covers it.

I am thinking of running the following ingredients in a basket over neutral in an airstill.

oak chips
crystal malt
Chocolate malt
Something peaty

Any thoughts (at all)?

I have no idea what the result will be, but I'm interested in the outcome. It seems like an experiment worth investing some spirits and time into.

I would have no great expectation,but I have done daft stuff myself.
Faint heart never won fair maid...

Robert.

Not completely daft. I do have a very popular Whiskey type thing which is a cold infusion of similar.

Just can't get it very clear.

Trial coming on me thinks

Mash wrote:Not completely daft. I do have a very popular Whiskey type thing which is a cold infusion of similar.

Just can't get it very clear.

Trial coming on me thinks

Hum ? clear final product etc.........?

I'm thinking this is partly why any "proper" filtration for spirits is done using filter elements gauged from about 0.25 to 0.50 microns.

I know that's fine enough to remove pretty much any kinds of particulates, but how much of the non-clear element(s) is particulate and how much is something that is totally dissolved, I don't know.

Could it be that it's like the part of an anise or absinthe that go cloudy when water is added, so it's only clear when it's above X% ABV ?

Or maybe it's something else ?

{edit}I know that with wines, filtration too finely removes flavour and colour elements - whereas with spirits, generally the finer the better (when it's needed - and yes, to remind others I'm alluding to "proper" filtration as opposed to carbon filtration{/edit}.......

The cloudy business seems to be called Louching. This is when a gin goes cloudy when water is added. Mine seems to ease off after a few days rest.

After site recommends discarding 10-30ml heads for that recipe in future runs.

I also got rid of it by raising the % from 40% to 48%.

I think the idea of keeping small batches would isolate it tooo.

Sputnik whiskey is on...

1 liter lentil base with 8 oak dominoes soaked overnight.

35g Crystal malt & 5g chocolate malt in the basket.

Another litre of water......

....and wait ! 2.5 hours

I then plan to top up with 2 tablespoons on Proper maple syrup.

Sputnik fans across the globe await the results with bated breath..

Dead loss. Vaguely woody neutral.

Nothing ventured..

Mash wrote:Dead loss. Vaguely woody neutral.

I know we could have checked for ourselves, but the honesty is refreshing, in this world of distilling forums.
While waiting for Jimmy to get us back online I looked at the other sites...
There is only the newest one that compares to this one.

Robert.

I don't see the point of being anything except accurate. If something works, share it - witness Mash and his Sputnik, now the most desirable piece of distilling equipment this side of Jupiter. If it doesn't, share again so we all learn - witness Mash and his Sputnik whisky.

Sorry Mash, not picking on you

@Mash:
"I also got rid of it by raising the % from 40% to 48%"

I would propose that your cloudiness is as a result pulling off too much in the way of fusil oils. You should have made your final cut sooner.

RJ. That makes sense.

Having removed the heads & tails initially I was not doing any cuts when running the basket full of botanicals.

So do you think my initial heads and talks cuts were not sufficient? Or that they need doing again when I run the botanicals?

That seems an odd result. Assuming you made decent cuts the first time, which seems reasonable otherwise you would be complaining of this effect on your other products. I don't see anything in your ingredient list that would add oils to the distillate. I've seen this with anise, fennel, and citrus peel.