M
Joined: Jul 19, 2009
Posts: 5
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M
Been a while since I've been here and I'm glad to see things progressing.
I believe your troubles with obtaining a drinkable okolehao stem from a couple things. Your distilling apparatus is, as you know, far from ideal. What you're using is best suited to making bad vodka. There are plans and operating instructions online for very simple and cheap stills with copper tubing which work very well. Obviously experimenting with your mash recipe will help a bit. But you should be able to obtain very drinkable spirit without aging.
As far as the ti root infusion goes, that is certainly doable, but most certainly not the way any commercial producer would have used. It is far too labor and time intensive. Distilling is actually quite easy, and a commercial distillery which already has all the necessary equipment and technique would rather add flavorings to the distillate rather than mess with maceration/infusion. The flavorings would be extracts, sherry, etc.
This really goes to the heart of what you want: to make a traditional okolehao in a traditional way, or make something that tastes like an old okolehao tastes. On the one hand, keep distilling, on the other hand, experiment with infusions of rum and whiskey. You may try adding some oak sticks to simulate barrel aging. That actually works quite well, but can quickly add too much wood flavor so be careful of the quantity and time. kamau ki`aha
[ Edited by: mrdistiller 2010-06-13 21:57 ]
[ Edited by: mrdistiller 2010-06-13 22:00 ]
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