Preparing the mash and getting better-tasting alcohol Europeans take this information for granted, since they often distill fruit schnapps: Gheist. In the early stages they noticed that sediment in wine produced bad-tasting and foul-smelling distilled alcohol. This happened when the sediment “burned” in the places where the pot was heated up. The problem was solved two ways:

1. By not using direct heat. Instead a “water bottle” was placed
around the pot and filled with hot water.

2. By clarifying the wine. A crystal-clear wine does not leave any
off-flavors in the alcohol. The same goes for the mash. Leave it to clear and siphon the crystal clear mash before distillation. If the
mash doesn’t clear, leave it for a few days, preferably in a cool

place (an old fridge will do). If it’s still cloudy, add wine fining. It can also be filtered through a coarse wine filter.


A useful distillation tip

Alcohol was always distilled twice in the traditional Swedish distilleries. The first distillation was quick and of low quality. This produced the raw spirit, which was diluted
with water to 50%, distilled a second time in a column still at 78°C.
Home distillers can do this as well. First, a quick distillation (stripping) and then dilute with water to 40-50% (otherwise it will boil dry and the alcohol will not be as pure). Distill asecond time – several fermentations can be distilled as one batch at the same time. It’s

easier to maintain the temperature and the result is a cleaner alcohol since many of the impurities are separated out during the first distillation.


Mysterious bad taste in home distilled alcohol

One has done everything right but the distilled alcohol smells and tastes a lot of volatile. Maybe you have distilled good vodka for the second time and it comes out worst. There is no explanation.
This use to come from the column filling. The column shall always be back flushed with hot water from the tap. At least every third time (every time if you use pot scrubbers, also before the first run) the column filling shall be rinsed with GLASRENS. This is a super
effective cleaner, high in pH and containing chloride. Dissolve 2 teaspoons in 2.5 liters (1/2 gallon) warm water. Put the column filling (rashig rings or similar) into the solution and leave it for 15-20 minutes. Rinse everything thoroughly and accurately with pure and

warm water, then let it dry.


Cleaning of a copper still with GLASRENS

GLASRENS is one of the best cleaners available. But it is high in pH and copper doesnot like high pH cleaners, it turns black. But this takes times. GLASRENS works great if the cleaning is done within 15 minutes. Dissolve 2 teaspoons in 5 liters (1 gallon) warm water. Put the copper still parts into the solution and leave it for
10-15 minutes. Rinse everything thoroughly and accurately with pure and warm water, then let it dry. One can also mix some acid, for example 25-gram citric acid with 5 liter (1 gallon) of water and rinse with after GLASRENS. It neutralizes all high pH particles that

are left.are left.