Location: South of the big smoke in banana bender land.
equipment: Eve - 4" x 4 plate solid state bubbler (sieve plates), 330 mm packed section on a keg boiler with 2 x 2000 W elements. Currently having a makeover: 2" x 4 plate solid state bubbler (1" bubble caps, no sight glasses...maybe not for much longer!) on a bain-marie boiler.
Is the soapy bourbon in your good competition barrel?? Would not want to risk ruining it with contamination that you can not get out. Could always ditch the product and fill barrel with water as worst case scenario while you are stillin overtime to generate stocks back up. :shifty:
equipment: Original FSD 5 plate 4 inch modular bubbler SSG with hand crafted plates and parrot by Mac. 18 Gal boiler. 2 x 2400W elements and power controller. .
equipment: 180 litre fermenter x 2 30 liter boiler PDA-1 2" four plate modular bubbler 2" one meter long LM column 110 liter boiler with 25 liter (max) inline thumper 4" x 4 plate bubble cap still
equipment: 2" pot with 2" shotty 400mm long 5x 1/2" on a t500 boiler. 50l keg boiler 4" still mount 4" sight glass 1" drain.. 4 plate 4" bubbler, 600mm packed section
I dont like to throw stuff away and I think I redistilled mine. Mine was very very soapy and over oaked. Too long in a spanking new 5 liter oak (cant remember which one) barrel. Don't think it was charred. But it was 15+ years ago and my knowledge of the dark arts back then was pretty rudimentary with the internet still in its infancy, or at least I wasn't that interested in it for anything other than playing the odd game. Dial up modems were the pits.
equipment: 180 litre fermenter x 2 30 liter boiler PDA-1 2" four plate modular bubbler 2" one meter long LM column 110 liter boiler with 25 liter (max) inline thumper 4" x 4 plate bubble cap still
I reckon db1979 is on to it. I tried making some calvados from cider a few years ago. Out of the still and diluted to 40% drinking strength it tasted like soap. Damned horrible. What the heck, I put it with French oak dominoes and forgot about it. 8 months later I found the flagons at the back of a cupboard and diluted back from 65% to 40%. I waited 24 hours for the craziness to subside and wow! No soapiness, a beautiful drink that matched or was better anything you could buy.
I thought I would leave it in barrel bit longer. Trying right now and soapyness is giving way to a very nice whiskey flavour. I have not done anything to it. :D
equipment: 2" pot with 2" shotty 400mm long 5x 1/2" on a t500 boiler. 50l keg boiler 4" still mount 4" sight glass 1" drain.. 4 plate 4" bubbler, 600mm packed section
Can definately put any doubt to rest. The soapiness has almost completely gone and it now has the strongest "taste" of bourbon of anything I have made :D
equipment: 2" pot with 2" shotty 400mm long 5x 1/2" on a t500 boiler. 50l keg boiler 4" still mount 4" sight glass 1" drain.. 4 plate 4" bubbler, 600mm packed section
Location: South of the big smoke in banana bender land.
equipment: Eve - 4" x 4 plate solid state bubbler (sieve plates), 330 mm packed section on a keg boiler with 2 x 2000 W elements. Currently having a makeover: 2" x 4 plate solid state bubbler (1" bubble caps, no sight glasses...maybe not for much longer!) on a bain-marie boiler.
Aldehyde chemicals could that be what your tasting .
Dislike of coriander has long been thought to be a partly inherited trait and not just an artefact of cultural practices and exposure to the herb. ... One of those genes, OR6A2, encodes a receptor that is highly sensitive to aldehyde chemicals, which contribute to the flavour of coriander.