On Sat, 21 May 2005 16:48:28 +1000, heath <snookmz@tpg.com.au> wrote:
[color=blue][color=green][color=darkred]
>>>I've been contemplating getting a still for a while now. To make the
>>>alcohol you simply add sugar, yeast and water in large quantities. Then
>>>simply distill to purify the alcohol to about 80%. Pleasant dreams :)[/color]
>>
>> The taste with plain sugar was rather like club soda missing some fizz
>> and a strong taste of yeast and bite of alcohol, adding some sugar or
>> crushed fruit to the finished product made it more palatable.. As a
>> semi frozen slurry it wasn't half bad, but it wasn't beer.[/color]
>[color=green]
>> [url]http://homedistiller.org/[/url] has info on homemade stills including a
>> fairly inexpensive "amazing" still. Lot of info on the site.[/color]
>
>Thanks, I checked out that site and it had some good info. I'll likely buy a
>reflux still. I wonder how lightly distilled beer will taste.. perhaps
>similar to young whiskey?[/color]

I don't know . . . seems to me the aim of distillation is to remove
most of the taste in favor of the alcohol. Moonshine or green alcohol
is some pretty rough stuff. You'd have something like green scotch.

Maybe you could try something like a brandy? Remove the alcohol, hold
it separately, then reduce the remaining beer (boil off water) then
recombine them.

Brandy was supposed to have originated with a Dutchman who wanted to
import French wine. In theory, the concentrated wine (brandy) was
supposed to get mixed with water at the destination. Trivia.

Sweet under hopped porter might be a good test subject - reducing
would lose the hops flavor and aroma and might increase the
bitterness.

If you try something along those lines, let us know how it turns out .
.. .

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