Such a good video and so informative. I have been using the step method (5 prof points per day) for a while now and always thought that it was a bit overkill for my batch sizes (2-3 gallons). There are so many avenues to take testing things like this in a systematic way. Looking forward to the next one!
Thanks so much! That does sound like a nice slow pace... What are you proofing down? And what ABV are you proofing down to? Have you ever observed any negative effects after diluting?
@@RobynSmithPhD I can't talk about the op but we are making grappa in my family(tsipouro without anise in Greece). The traditional way was to proof it down to 50-55% in the family. But I had my doubts and I enforced a no-proofing strategy on two batches and the result was exquisitely better. So many more aromas were kept that the proofed ones weren't having anymore. The way we proofing is also just dumping water inside which is rather crude... but it's difficult to change the minds of people that do it all their lives and many of them just want something on the rocks ....
Nice video Robyn. Thanks. I have sometimes noticed a faint haze when proofing down my newmake single malt from about 72% abv to say 62% abv. Batch size ony 4 to 5 L. This gradually clears over 2 to 3 months and crystal clear by 6 months. It is more prevalent in a heavily peated single malt leading me to think its a solubility thing with volatile phenolics. Keep up the science themes please! Rod
You're totally right that some phenols are less miscible in water and therefore can form some haziness during dilution. I'm glad to hear that it clears up over time! Sometimes spirits just need some time to equilibrate!
Thanks so much! I think the pH strips are okay, but I wish I had a more accurate pH measurement for these tests. I trust the strips (and my eyes' ability to match the colors) when I use them for clear liquids... it's when I use them for things like aged spirits that I start to lose trust mostly in my ability to accurately match the strip color with the indicator scale. One day I'll treat myself to a nice pH meter! With all that being said, are pH strips good for certain things? Yes, absolutely! It all depends on what you're measuring, how accurate you want/need to be, and what your budget is. I trust the pH strips more than a cheap/crappy pH meter!
"Or, smell smell smell, smell taste smell taste smell taste" hahaha I was thinking you should suggest that order right before you said it. Nerdy minds think alike. Great video!
Ok, i have worked out why i thought i had saponification, particularly when making coffee liqueur from 94 percent neutral. After doing all the tests you did i found nothing happenned. So i went to my store room and found some neutral from two years ago. It smelt and tasted ok. I proofed it down with sweetened coffee and immediately noticed a bad smell and flavour but this time i recognised it. It was that metallic taste i get in the tails of a refluxed neutral. These days i take a smaller hearts cut and collect more tails for reuse. My theory is that the heat generated when mixing brings out that metallic flavour and smell because once i coolled the bad mix it was not that noticable. So Reedy Swamp Distillery will not be wasting time on very slow proof downs anymore but I will be chilling neutral and mixes in the cool room first and ensuring i avoid temperature spikes. So glad i watched these two videos, thank you. Always good to have old assumptions challenged and dismissed, can really make life easier.
@@RobynSmithPhD loads of flocculation in coffee liquor (pale brown mud like stuff) and rubarb gin(whites crystals, salt like) and my honey turmeric liqueur (cloudy algal like stuff). I haven't noticed in my Jamaican style rum or single malt though. I always allow for settling out of any solids and leave some in the bottom of containers, collect the remaining amount allow to settle and seperate for the next batch. My distillery is known for using local produce, no filtering or additives, so not terribly worried about floaties just what you get in natural products.
@@gregcoram6974 Wow I'm so interested in what the precipitate in the rhubarb gin could be! Flocculation in the gin and liqueurs makes sense. I think the way you're letting them settle and then reracking is great and they all sound really delicious! I love it when distilleries use local produce!! Distilling and agriculture go hand in hand!
Great video. This is the stuff that you bring to RU-vid that nobody else does. I have gone down the online saponification rabbit hole and heard all kinds of things that didn't make sense, but experienced people said it was a thing so... Proofing down can push things out of solution but over time those floaters (or "Scotch mist") will usually dissolve. Heating a bit can speed the process. This isn't news to you, of course. I use thoroughly carbon filtered city water for proofing, was thinking of moving to deionized but now having second thoughts. Now go ahead and make Jerry a Rum/Red Hots version of Fireball. EDIT: Having suggested that, I may just try making that myself some day. A perfect Schnapps for the freezer at 60% ABV.
I do want to de-mist-ify (haha) the misting method used to determine heads vs. hearts! I think that could be a fun video. I also use carbon-filtered tap water for proofing and haven't had any issues with bad flavors developing, but I know that not everyone has access to great tap water. Hahaha a cinnamon rum would be nice to have around especially this time of year!
Awesome job, thanks. It’s been many years for me but sometimes in the lab we would put the main solution in an ice bath before creating the exothermic reaction. This might be impractical or ineffective for a large quantity of rum. Thanks again and again for all the thought and effort you put into your videos. The only complaint I have is that it reminds me of how much I have forgotten through the years.
I always enjoy your videos delving in to the science of distilling. Surprises me more distillers don't follow you. It these little things that separate gold mentalist from all the others.
@@RobynSmithPhD Dang, I don’t know how I must have commented on the wrong video, this was initially in reference to a Privateer video of yours. But yes, I do love Hampden’s pot stills very much!
@@RobynSmithPhD good to know! I haven’t seen Privateer in my area, but if I do, I may have to give it a try. Speaking of Hampden, you need to acquire the 8 Marks set.
