Post #321287 by Swanky on Thu, Jul 26, 2007 9:06 AM

That sounds good. Ti also grows in South Florida, but even in Zone 10 it fails. Very tropical plant. Sugar is a primary source for the mash to make alcohol. I'd find more recipes for mash itself and compare and see if there isn't a basic recipe and you change out one ingredient for the Ti. Sour mash, corn mash, the barley and stuff they use in bourbon corn mash. I'd also not use refined sugar. May make no difference really, but, there is a difference.

Once you have it right, I am still guessing you will have something that is about 150+ proof and more or less odorless and tasteless like PGA. You will have to dilute it to drink with water. The aging will change the character and that barrel link is likely the place to go. Instead of PGA or 151 Vodka as base, you use your distilled alcohol. Two years in a barrel is a minimum.

In my high school experiments, we found that at the correct temperature, the alcohol would just pour out. At a degree or two above or below, it made a drop an hour. In a larger container, that is likely less important as from top to bottom, it hits all the temperatures and some portion is alway "right" and producing, and it will self mix due to boiling.