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Delving into the Enchanting World of Fairy Tales
Hey Folks!Let me describe the background and set a task for those willing to think and share their experience So, we have some all-grain project and (what’s of huge importance) a pot-still only. Under certain fermentation conditions the deep tails of the second and third runs are quite pleasant in terms of smell and taste. Say in terms of measurements, it’s something in between of 27% to 23% AbV. You can hardly use them in their pure form, but adding them as “scents” to the main distillate is quite acceptable, imo.And I don’t wanna wee-witchie them before adding. Amana proof them up “as is” with some stronger parts of the distillate. And then to give them some darker oak. And after all (and after long-long-days-passed-by), to blend them with lighter fractions of the same project.In the course of my exbeeriments, I have not yet faced any haze issue when diluting the final result to at least 45%. So, there is no need to strip the taste by chill filtration. In theory, there is nothing “more harmful” than carboxylic acids inside. So, one who likes is free to use it. As for my nose and tongue, all wet dogs and pissed bitter cardboards fly out way above 30%. What remains is a pretty yummy thang. And this is not a categorical bread-ish bread. It’s somehow more interesting, deeper, more complex. And by the way, it gives a feeling of a fuller body.So, the points for youse who are up with:1. any (kind of gas chromatography evidenced) danger in use?2. any other way of usage you practice?3. pros and cons at all?Thanks for the ways to dig even deeper har druckit för mycket
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3 Replies
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I’ve done something similar in the past. I had a couple of whisky’s where there was some interesting stuff out past the funky tails. A bit cloudy, but definitely adding something to the blend.”I have a potstill that smears like a fresh plowed coon on the highway” – JimboA little spoon feeding *For New & Novice Distillers
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I’ve heard some people go way past nasty tails and get into “sweet water” to use for proofing down. Have been wanting to try it myself, but haven’t got around to it yet.
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Hi and thanks for sharing your experience. Yepp, it might add some fuller mouthfeel to it all. And I guess it’s a pretty smart approach to catch some additional phenolic (yeah, peaty) things if we go some nuts Islay, innit?The “purified” (of EtOH) sweet waters are “predominantly loaf-ish”, by the way. I think they might transform over the time. But I’m afraid one can wait forever till reaching an acceptable effect. Perhaps for an overly neutral product (that we might get on the flute) a little of those S.W. could be added. And yes, they are not sweet but sour in fact. But they are anyways SW, tho And they have kind of bright hint of peat if smth. like 100% of Crisp Scottish Ultra 80ppm was occasionally used.har druckit för mycket
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