I never have distilled or made vodka but I have made Barenjager Honey Liqueur!
That was sure good.
There are many recipes out there you can find.
I started with 1 Leader of 151 Proof Vodka then added some of the following;
Ginger graded, Nutmeg, Lemon rind, lemon slices, cinnamon, Vanilla Bean man are they expensive, Vanilla Chai, about 30oz. Honey, high quality of course along with some other ingredients.
After blinding I let it set seven to eight weeks Boy it was good, strong but good.
I took some to a Christmas party one time and shared, it was a Hit!
I believe you can have a still for making fuel for your car. Add some flavoring and you can drink it also. Have not tried it yet but, your local wine beer making supply place should sell all the equipment to make it just use it as "fuel".
You cannot legally distill any alcohol without a permit. Yes, you can get a permit, if you follow the rules. If you get an industrial permit, the alcohol will have to be denatured. You really don't want to drink that.
Spirits may be produced for non-beverage purposes for fuel use only without payment of tax, but you also must file an application, receive TTB's approval, and follow requirements, such as construction, use,records and reports.
PURPOSE. The application is completed by a person (applicant) who
would like to establish a plant to produce, process, and store, and use or
distribute distilled spirits to be used exclusively for fuel purpose under 26
U.S.C. 5181. Distilled spirits means only ethanol or ethyl alcohol. The
production of methanol does not require a permit from the Alcohol
and Tobacco Tax and Trade Bureau. The production of distilled spirits
from petroleum, natural gas, or coal is not allowed by the Alcohol Fuel
Producer's Permit. http://www.fueldistillation.com/alcoholpermit.pdf
I hope the local beer and liquor store where I got some Barenjager from can get some of this for me. I don't drink much liquor but vodka would be my choice if was to have some so honey vodka sounds delicious. If I get some I will report back. The labor intensive part of brewing with honey is understood. I have rushed some home brewed beer with honey in it and it wasn't quite ready. The mead took over a year on one batch and then 2 years on the other batch. It takes attention. Do you have to age the honey vodka for a while?
I dont know him in person but it would be interesting to speak to him. Basicly true Honey Vodka is the drink which is made of High quality multiflwoer honey. of course you need to ferment it, then get mead, put it into the distilller and distill then .
I distill it only once and get about 40-50 volume alcohol(80-100proof) than cut it upto 40 volume. if you distill it twice it will loose aroma. i have my own custom copper distiller. it contains Boliler,evaporation system and cooler. i dont have finnancing to enlarge the production because it requires a lot of money to invest in this project
I distill it only once and get about 40-50 volume alcohol(80-100proof) than cut it upto 40 volume. if you distill it twice it will loose aroma. i have my own custom copper distiller. it contains Boliler,evaporation system and cooler. i dont have finnancing to enlarge the production because it requires a lot of money to invest in this project
Eliahu thanks for the reply.
I have a tip for you to try.
If you collect the liquid that remained in the pot after the distillation, and use it instead of water, in your next batch, you will have much more aroma and taste in your next final product.
At first try a 50-50 liquid-water mixture, and then you decide.
AS i know the aroma depands on honey quality. i use high quality multiflower honey. you mean to ferment next batch with liquid and water? i have never tried it
So we had a batch of meade that turned out 'not so good'. Something I learned years ago from making wine, the best brandy comes from a rather poor wine. So I did a little shopping online, found one of those countertop 'water distillers', and ordered it. I guess I accidentally put 4 liters of the 'not so good' meade into it this evening, and what can I say but WOW that end product is nice.
Going to find a small oak cask this weekend, see if we can start ageing it. It's a pretty harsh brew right now, expected when it's fresh out of the still, but a year in a cask will sure turn this into something to behold me thinks.
So we had a batch of meade that turned out 'not so good'. Something I learned years ago from making wine, the best brandy comes from a rather poor wine.
I made a batch of pyment a couple of years ago. I used honey and macerated Catawba grapes. It came out OK, if you like the taste of a handful of Sweet Tarts dissolved in water as a beverage. So I let it it sit there in the basement to see if it would improve with time. It improved, but still way to sweet and way to tart. So based on your post, I ran it through my still last Friday night and stripped off a liter of 160 P brandy (I assume it would be called brandy). Watered back to 80 P and took a sip. Never had anything come off that smooth right of the bat. I am bringing some to the Super Bowl party tonight to share.
Your local wine/home brew supply store should have these in stock. It will tell you exactly what the proof of your product is. If you get 160° and you want 80° (80° to 86° is what you want), just cut it in half with water and there you go. You will also need to pick up a tall graduated cylinder to float it in.
Aging is a must. You can take somewhat less than optimal product and make it smooth and drinkable with toasted oak and time. Of course the better going in, the better coming out. If you thought your product was good right at the start, you are really going to like it after it ages. I don’t have a cask and use medium toasted American white oak chips.
I don’t know much about stills with internal heating elements so I can’t help you there. It sounds like you are on the right track though.
I believe New Zealand is the only country where it is legal to distill alcohol at home.
It is definitely not allowed in the US.
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