Post #536395 by Okolehao on Tue, Jun 15, 2010 8:53 AM

Ahhh
A real home distiller has shown up! I'm really glad you're here. I'm a lurker on a couple distilling sites. I know the criticism of the still I use. Another T.I. friend has a copper stove top still that we were using but it blew a gasket and has been out of order. I went ahead and got mine so I could try lots of batches quickly.

Actually, I like the liquor I made a lot better now. I put it thru an activated charcoal filter and cleaned up the taste nicely. I'm in the process of getting some medium char french oak sticks to do some aging. I'm told the kind I'm getting imparts a nice vanilla flavor with some fruit overtones. I think it's going to get closer to the taste I'm looking for.

I've got some commercial liquor essences that I may experiment with to add some whiskey and brandy flavoring. I think I'm going to eventually get something pretty good. But I'm wondering what the magic ingredients, other than ti root, went into the commercial oke of old. I'm not convinced they actually distilled the root unless it was only a token amount. It's just too hard to find the stuff to do something like a 25% proportion my recipe calls for. Someone out there must know what the commercial recipes were. I wish I could find them.