Cachaca - cane spirit

[Myles]

@gaza. DAP? I know some folks use it but I have never bothered. If you have enough nutrient from other sources then you probably don't need it. I tend to use boiled yeast as my nutrient source.

[gaza the instructor]

Been given a 500g pack of DAP thought
i would try it, usually use raisins.
So far can't see any diff !!
Won't buy any raisins are cheap and i
like them !!
I used boiled yeast as well, belt &
braces and probably over kill!

[Myles]

Surplus nitrogen can turn your spirit blue in some situations, and excessive nitrogen will kill the yeast.

Like most things - too much is not good.

Edit - however use it if you have it, just don't overdoo it.

[Easydrinker]

Surplus nitrogen can turn your spirit blue in some situations, and excessive nitrogen will kill the yeast.

Like most things - too much is not good.

Edit - however use it if you have it, just don't overdoo it.

That is really the the first time that I have heard about this, and I am not questioning, just filing it away for information.
I always attribute a blue condensate to CuS04. However produced. But what do I know?

Robert.

[Myles]

You aren't wrong.

You can get blue washes which is usually acidic corrosion of copper somewhere in the boiler.

Blue distilate though is most often caused by heating a nitrogen rich neutral or alkaline wash that then liberates amonia that rapidly corrodes any copper in the vapour path.

The fix is to make sure the wash is acidic as this prevents the liberation of amonia.

[Mr Four Square]

Hey Rum John I have got a dozen litres of this salted away on oak in flip top jars.I'm happy to wait out the year till it starts to mellow.

Do you store yours in an airtight container or do you allow some breathing to go on? If so how do you engineer that?

[Easydrinker]

Blue distilate though is most often caused by heating a nitrogen rich neutral or alkaline wash that then liberates amonia that rapidly corrodes any copper in the vapour path.

The fix is to make sure the wash is acidic as this prevents the liberation of amonia.[/quote]


Thanks Myles, this makes sense.

Robert.

[RumJohn]

@ Mr Four Square: I let breath when first made. Only a few days. Too hot here and evaporation is an issue. And I take down to 40% ABV to minimize evaporation. The engineering - leave the lid off but cover with mosquito netting.

I store/age everything at 40% in airtight SS milk cans. I have 20 cans of 50L each.

[Mr Four Square]

Ah well that's me sorted then. I leave it to breathe for a few days. Store it white for a month then add oak and seal it in a flip top jar.

[gaza the instructor]

Thanks Rum John 9.5 ltrs resting now
ready for oaking. Smells fantastic Will
put in my swing tops on Monday and try
to leave for a month, thats going to be
easier said than done.

[RumJohn]

@Gaza TI ...and summer is coming. I will look forward to your report after a nice day out in the sun drinking a caipirinha.

We often make them by the bucket full. We have also substituted limes for calamante, passionfruit, etc. And brown sugar rather than white. All in an attempt to create more of a local flair.

[gaza the instructor]

Yes indeed John, all thanks to your recipe
and sound advise from all.
The spirit run i stopped at 50%, dont save tails
(suppose thats wasteful). then made my cuts,
ended up with 9.5 ltrs from 50.
Have enjoyed the whole experience so much
have got another 50ltrs on the go

[RumJohn]

@ Gaza TI: Your last comment re stopping collecting at 50% and discarding tails will work to your advantage. Congratulations on realizing there is a huge difference between a quantity and a quality approach to the production of alcohol.

[gaza the instructor]

Have not tried yet and dont want to
till beginning of June.
Cant wait, really looking forward to
sharing this one.
Yes John quality not quantity. I have
9.5ltrs and enough GS to do two more
washes

[gaza the instructor]

@Gaza TI ...and summer is coming. I will look forward to your report after a nice day out in the sun drinking a caipirinha.

Rum John WOW!!
Tried your cocktail, BBQ in garden and that topped it off.
More GS on order here we go.
Thanks John