Distiller Assembly Instructions
Fruit and Vegetable Based Mash
Misinformation About Distilled Water
Preparing Grain Worts or Mashes
Starter Kits, Accessories, and Supplies
Using Your Still to Make Flower Essences
Pocket knife, bowie, tactical, survival, hunting knives, swords
Flavoring
The following information is provided by www.homedistiller.org
Flavouring
| Summary | |
| There are now many commercial
flavorings available, which turn vodka into pretty decent gin or
whiskey, or all manor of liqueurs. Or you can soak it with oak chips and make whiskey, or soak fruits in it to make your own liqueurs. |
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See the following sections ...
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The liqueurs can be made using
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Most of the fun comes from trying out different flavours, and making up your own liqueurs. Whiskeys etc usually require a bit of time spent with oak - something like 80% of the flavour is said to come from the wood.
It is quite tricky however to copy exactly the flavour of a favourite spirit. There are many factors which influence the flavour, and we can't easy copy them, nor quickly mature a whisky;
- The two main sources of organoleptically (smell/taste)
important compounds are
- the yeast used during fermentation, and
- the oak barrels used to mature the spirit in
- the proportions of grains used
- mashing technique,
- fermentation environment, and
- type and operation of the distilling equipment.
- Most manufacturers use a form of S.cerevisia, though some may also use some brewers yeast too.
- Sometimes, bacterial activity is actually encouraged in the wash to some extent. These include lactic acid bacteria, Gram positive & Gram negative bacteria. These will excrete compounds that add to the organoleptic qualities. These bacteria need to be really carefully controlled and managed, kept well below certain levels. (This would be a real fine balancing act, by experienced brewers - don't try it at home kids)
- Most wash is fermented out to around 10-12% alcohol, though some may be 8% (quite different to the 23% we're targetting - thus get a different concentration of the flavours)
- The use of copper in the still to fix some of the sulfur containing compounds (hmmm... go the guys with an all-stainless setup - though I've heard of copper strips being hung in the headspace)
- Maturation involves three different actions ...
- extraction of compounds out of the oak, including lignin, tannins, oak lactones, sugars, glycerol, and fructose. This can be affected by the % of the alcohol, and even how the wood was dried. Around 25-30% of the colour is developed in the first 6 months.
- modification of the compounds, to form aldehydes (particularly acetaldehyde), acetic acid, and esters (ethyl acetate) - this takes time
- subtraction of volitile compounds by evaporation and absorbtion into the charred surfaces - this takes time, and needs to be quite selective
- the flavours which add to the taste/smell can be present in very small concentrations - only one volitile compound (isoamyl alcohol) exceeds 0.01%, whereas most of the others present are less than 50 parts per million (ppm). Some importants ones are there in parts-per-billion . Heaps of different ones are listed in the books. You're not going to find all these in the essences, nor in the exact right proportions.
I haven't listed all this to discourage us, but rather just to point out the difficulties if trying to match an old favourite. The best option is to experiment around with the different flavours, techniques etc, and see what works for you. If you catch onto something good, please share it with the rest of us. Although I've made some fairly quaffable spirit from neutral alcohol, I still haven't quite cracked how to make something comparable with any of the decent traditional single malts. But, I've only just begun !
For a huge description of all the different styles of spirits, their production, etc, see the educational material from the University of Nevada Las Vegas Hotel Administration Course : (local index)
Using an Essence or Flavour still
One great tool to have is a small stove-top pot still that you can use to make your own essences in. Mine is simply a 1L glass coffee pot, with a large cork in the top, through which a condensor sits. Total cost < $20.
With this, you can either do
- "alcohol extractions", where you macerate your flavours in alcohol for a while, then distill them off;
- "water extractions", where you use water instead, or
- "steam extractions", where you hang the herbs etc in a wee wire basket above the boiling water, for steam to pass through before you collect & condense it.
One great sucess I've had is making my own "smokey peat" flavour for trying to imitate those strong Islay Scotch whiskies like Laguvulin. To make my "essence of compost", all I did was get a handfull of peat (sold at gardening shops as compost - yeah - they look at you strange when you only ask for a handful, not a trailor load, then explain why), put it a a can with a lid, then heat up the can over a flame for 15 minutes. Don't have the lid tight (or else the whole thing can blow up), but just sitting lightly in place. It may smoke a little, so have the fume extraction on, or do it outside. Leave the lid on while it cools, so that the smoke will cool & collect on the peat. Once cool, soak it in some 75%+ alcohol. Distil it off sometime later, to make a fantastic smokey peat essence.
For more about peat, see http://www.ucmp.berkeley.edu/plants/bryophyta/sphagnointro.html
Motie elaborates ...
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The stuff you want is Peat potting soil. Don't try it in a
small container. It will explode. Think of it as a very crude distilation.
Your still won't run without a venting of pressure. It's more like the
creosote from a very smokey wood fire. If you are familiar with
gasification, you will understand the explosion part. When heated in the
absence of air, it will give off Carbon Monoxide and Hydrogen Gas, along
with the smokey stuff and water vapor. These are very poisonous gases to
breath, and explosive besides. I'm not experienced at what you are
attempting to do, but I do smoke fish and make jerky in a smokehouse.
If I were to attempt to make a liquid smoke flavoring, I would definitely do it outside. I would build a small enclosed fire in a bucket or something similar, using charcoal or wood. Burn it to a bed of coals. The very damp Peat potting soil would go on top of the coals. A container of some type would go on top of the Peat, and a roundbottom pot full of very cold water suspended just above that. The wet Peat smoke and steam would pass by the container, up to the cold round bottom of the pot above, and condense on it. Hopefully, the drops would follow the bottom of the condenser pot, and drop into the container below. I can't guarantee the method, but that is how I would make my first attempt. This gets away from the pressure issues of a closed, heated container, and away from the production of Carbon Monoxide Gas. Any Hydrogen Gas produced can burn in the fire and be eliminated.
The moss you have is NOT Peat. If you can't get Peat potting soil, sometimes planting pots are made of compressed Peat. Dry cowpies are what it looks like. Brown, slightly fibrous. Moisture content can vary widely, and is adjustable by you. If you make a slurry, it looks like fresh cowpie without the odor.(Or bits of corn! LOL)
Yield of Essential Oils
Wal writes ...-
The http://www.benzalco.com/herb_distil_info.html dealing
with essential oil distillations appears to be defunct now for some reason.
It had a list of botanicals and their percentage oil yield, which luckily I
downloaded. Another still cuurent site with some similar information is from
the 'Food & Technology Course' at Ohio State University -
http://class.fst.ohio-state.edu/fst621/Lectures/flavors.htm Since botanicals
are used to flavor alcohol, I think it is useful to combine the information
that is relevant to Distillers. There is divergence in some botanicals in
these 2 sources - I will put the Ohio State Uni. figures in brackets. It is
apparent that there is a wide range which depends on geographical source and
climatic conditions. That is why gin distillers to have a consistent quality
have to test their purchases and use essential oil quantity as a basis of
their formulation.
| Name | %Yield |
| Almond (kernel) | (0.5-2.0) |
| Allspice/Pimento (seed) | 4.5 (5.0) |
| Allspice/Pimento (leaves) | (0.5-0.7) |
| Angelica (root) | 0.3-1.0 |
| Angelica (seed) | 0.6-1.5 |
| Anise (seed) | 1.5-4.0 (2.5-3.0) |
| Arnica (root) | 1.0 |
| Arnica (flowers) | 1.0 |
| Basil,sweet (leaves & tops) | 0.5-1.0 (0.2) |
| Bay (leaves) | 3.0 (1.0-3.5) |
| Calamus (root) | 1.5 |
| Caraway (seed) | 3.2-7.4 (3-6) |
| Cardamon (seed) | 8.0 (3.5-7) |
| Cascarilla (bark) | 3.0 |
| Cassia (bark) | 1.5 |
| Celery (seed) | 3.0 (2.0-2.5) |
| Chamomile (flowers) | 0.3-1.0 |
| Cinnamon (bark) | 0.1 |
| Clove (buds) | 14-21 (15-20) |
| Coffee (roasted beans) | 0.12 |
| Coriander (seed) | 1.0 (0.4-1.0) |
| Cumin (seed) | (2.0-3.0) |
| Dill (seed) | 2.5-4.0 (2.0-3.5) |
| Eucalyptus (leaves) | 1.0-7.0 |
| Fennel (seed) | 4.0-6.0 |
| Geranium ssp. (leaves) | 0.3-2.0 |
| Ginger (root) | 3.0 (1.5-3.0) |
| Grapefruit (peel) | (0.3) |
| Hops (flowers) | 1.0 |
| Hyssop (leaves) | 1.0 |
| Iris/Orris (root) | 0.2 |
| Juniper (berries) | 1.5 |
| Lavender (flowers) | 0.5-1.0 |
| Lemon (peel) | 2.0 (0.3-0.4)! |
| Lemon Balm/Melissa (leaves) | 0.015 |
| Lemongrass (leaves) | 1.0 |
| Lemon verbena (leaves) | 1.5 |
| Mace (aril) | 17-20 |
| Majoram (leaves) | 0.9 |
| Mustard (seed) | 1.5 (1.0) |
| Nutmeg (seed) | 15-25 (6-18) |
| Orange (peel) | 1.5-2.0 (0.3)! |
| Orange (flowers | 0.1 |
| Organo (leaves) | 1.2 |
| Parsley (seeds) | 6.0 |
| Pepper, black (seed) | 2.5 (1-3) |
| Pepper, white (seed) | 1.5 |
| Pepper, cubeb (seeds) | 2.0 |
| Peppermint (leaves) | 1.0-2.5 (0.3-0.5)! |
| Pettigrain,citrus (young shoots) | 0.5 |
| Pine, needles (leaves) | 0.5-3.0 |
| Pine, sap (resin) | 15-35 |
| Poplar (spring buds) | 0.5 |
| Rose (flowers) | 0.006 |
| Rosemary (leaves) | 2.0 (0.5-0.7)! |
| Sage (leaves) The major constituent is Thujone |
2.5 (0.7-2.0) |
| Savory, summer (leaves) | 0.1 (0.5-1.5) |
| Spearmint (leaves) | 2.0 (0.7)! |
| Star anise (seeds & pods) | 3.0 |
| Tangerine/Mandarin (peel) | 0.5 |
| Tarragon (leaves) | 0.08-1.5 |
| Thyme (leaves) 2.5 | (0.7)! |
| Tumeric (root) | 5.0 |
| Valerian (root) | 1.0 |
| Wintergreen (leaves) | 0.6 (0.7) |
| Wormwood (leaves & tops) | 0.5-2.0 |
| Yarrow (leaves & tops) | 0.15 |
| Zeodary (root) | 1.5 |
Making Schnapps
See all the recipes in the Fruit Wash page too.Jack reports an easy way to make schnapps ...
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On page 173 of Dave Broom's book: Spirits & Cocktails
(1998, Carlton Books Limited) he says that to get around the problem of soft
fruits having a low amount of sugar, which prevents them from being made
into wine and distilled :"the fruit is macerated in alcohol before it's
given a single distillation in order to concentrate the flavored spirit."
I decided to test this out. I bought a bottle of pure black cherry juice (no "flavored" apple or grape juice- the real thing at $5US per quart). I mixed the juice with an equal amount of 50% abv sugar spirit and it was redistilled (no soak time, just mix the juice and go) until about 1/2 a quart was collected. after being allowed to cool down it tasted wonderfull- full black cherry flavor, without making the stuff into wine first.
I plan on using bags of frozen berries (rasberries, blueberries, etc) that can be found in the freezer section of the grocery store ($5US for 3/4 a pound)- I'll use one bag per quart of spirit. Since I'll be using the whole fruit, I'll let it soak for 2 weeks first. This should be more than enough to make a bottle of great schnapps, allowing me to catch the perfect flavors of the single fruit, without having to risk it turning sour as it's fermenting into wine (plus- no worries about added sugar ruining the final flavor).
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I've got the Schnaps stuff sorted out- using carbon
polished sugar spirit at 40 to 50%abv. Apples seem to have enough of their
own sugar to make this route unneeded for them, but for blueberries,
cherries, etc, it works great. Mix up by volume- 2 parts of alcohol and one
part fruit. Let this soak for one month, then redistill on a water bath
still (a heating element is not going to work). Make sure to leave the fruit
in the alcohol when you distill it. No sugar is to be added- the end result
is a fiery spirit with a great bouquet of whatever fruit you used- this is
TRUE schnaps- not the over sugared, watered-down, artificially flavored
garbage that passes for schnaps here in the US. Enjoy!
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The "brewmart" brand french-style apple cider kit (in a
can), when mixed with ten pounds of sugar, 5 gallons of water, and a wine
yeast (K1V-1116), and distilled twice in a potstill (colect one-third of the
5 gallons on the first run, collect the middle one-fourth to one-third on
the second run)- and you get a really good apple schnaps or aged on charred
american oak you get a great calvados-type brandy- heck of a lot cheaper,
too. The can kit only costs me $20US at my homebrew shop. definately worth
every penny.
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Maraschino (pronounced
Maraskino) is a clear, relatively dry liqueur made from sour or morello
cherries (Prunus cerasus marasca), including the crushed pits which give it
a subtle bitter almond flavour. Originally made in the region known as
Dalmatia (now a part of Croatia). Since 1947 it is made in the Veneto region
of Italy by the Luxardo company.
First, crushed cherry stones are macerated in alcohol and then redistilled to produce an alcohol with a bitter almond flavor. Marasca cherries are partially fermented and the fermentation is stopped when there is still residual sugar, by the addition of alcohol. This is then pressed out and the free run is used to produce a sweet cherry brandy liqueur (Cherry Brandy). The alcohol which had been redistilled from macerating crushed cherry stones is added to this pressed cherry pomace and macerated for 2 months. Then it is redistilled and aged for 3 years in ash vats. The final alcohol content is 32%.
Kirsch is a clear, non sweet, eau-de-vie made from a sour or morello cherry mash in a similar manner to calvados and slivovitz.
Butterscotch Schnapps
Wal writes ...-
Most of the commercial lollypop schnapps probably use
artificial flavorings. You could try the baking section in a supermarket to
get a low cost butterscotch flavor. Add cream as a thickener to get a
'Baileys' effect. Or you could experiment with a basic butterscotch extract
which is really a runny butterscotch sauce, and add this to a neutral
alcohol.
- 200 g unsalted butter
- 200 g light brown sugar
- 500 ml light or heavy cream
- 250 g (1 and 1/4 cups) light brown sugar
- 50 g (1/4 cup) unsalted butter
- 150 ml (2/3 cup) light corn syrup (or golden syrup)
- 1 tsp vanilla extract (optional)
- 750 ml (3 cups) neutral alcohol (20-40%abv)
- 1 tsp glycerine (smooths the liqueur)
Basic Butterscotch Extract
For a 20% sugar & 20%abv 'Butterscotch schanapps' add the above butterscotch extract to 500 ml of 40%abv neutral spirit.
I appears that one should use the very minimum of butter (say 1 tbsp butter to 1 and 1/4 cups brown sugar) if you want to make your own butterscotch flavoring. Various nut oils (almond, hazel) in nut based liqueurs seem to disperse well in alcohol, but butter is usually solid at room temperature, so would need an emulsifier like lecithin.
Some rethinking. For a butterscotch schnapps you could use less butter - say 1/4 cup or 50 g. Adding lecithin should help to homogenize the product.
Butterscotch flavor is a flavor of butter and brown sugar. See articles on
Butterscotch: http://www.baking911.com/candy_butterscotch.htm
Butterscotch Sauce (which should work as a flavoring for alcohol) http://www.baking911recipes.com/other_sauce_butterscotch.htm
What is Butterscotch? http://www.prenzel.com/distilling/index.htm
Butterscotch schnapps http://www.webtender.com/db/ingred/114
Noticed that the Butterscotch Schnapps in the liquor stores do not have cream, so we can make a butterscotch concentrate using brown sugar, unsalted butter and light corn syrup or golden syrup (light molasses). This is then added to neutral alcohol to your desired strength. Most liqueurs are 20-30%abv. Here is an untried suggestion based on www.baking911.com recipe for Butterscotch Sauce:
Butterscotch Schnapps
Excessive butter, could be a problem for a butterscotch liqueur/schnapps. Maybe 15 g unsalted butter to 250 g light brown sugar would be more safer. An emulsifier (lecithin?) would help disperse fats. Or maybe use browned sugar (caramel) and an artificial butter flavor that is used in cooking?
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Wal, I made very similar butterscotch schnapps the other
month. My only problem was with the butter settling on the top. ( which is
why you suggested the lethicin) I cured it by sitting the liqueur in the
fridge in a bowl with lid, after 30 minutes, I skimmed the hardened butter
off the top and what ever is left in there has no problem staying blended
with the other ingredients. Even though I took about half the butter out of
it, I would still use the same recipe as you do want the butter flavour in
it, just not all the fat. Tastes great drizzled over a banana split!