I'm just beginning my homebrew journey, I'd like to try making my own cordials and such. I was wondering if there will be a large difference between 80 and 100 proof vodkas. I have a few bottles of each, as well as some everclear. I spent waaaay too much at the grocery store today! I did a search and didn't come up with anything. Help?
Question about proof
- Thread starter hollyk
- Start date
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it just means that it is stronger and contains less water. its less concentrated. usually when its distilled it comes out at like 180ish then they cut it with water or whatever so the lower proof is less alcohol more other stuff.
I am new here and new to mead making but this is something I know a little about. Vodka is made from neutral spirits. Which is just the end product of distilling beer, wine, mead,... until there is basically only alcohol left. This is then just watered down and then they add the flavorings. (lemon for lemon vodka, peach for peach vodka and so on) So for vodka the proof should have no affect on flavor what so ever because the flavor is just added when they mix it up. For prety much anything else (other than Gin and liquers) the higher the proof the stronger the flavor.
Hi, Holly!
In general, the higher the "proof" of a fermented beverage, the longer it will take to age into something mellow and pleasant to drink. That's because along with ethanol, the yeast are producing various other byproducts including higher-order alcohols and alcohol-sugar compounds. You'll often hear those things generically referred to as "fusels" or "fusel oils." They lend a harsh, almost antiseptic taste to beverages, and the higher the concentration of ethanol in the resulting mead the higher the concentration of fusels, for the most part. Fusels take time to break down into simpler, less objectionable compounds. There isn't a hard and fast rule for this since other fermentation environment factors also influence how much fusels are produced -- for example, the warmer the must the more fusels are produced.
So, higher proof meads, wines, etc., will generally take a little longer than lower %ABV beverages to become drinkable.
In general, the higher the "proof" of a fermented beverage, the longer it will take to age into something mellow and pleasant to drink. That's because along with ethanol, the yeast are producing various other byproducts including higher-order alcohols and alcohol-sugar compounds. You'll often hear those things generically referred to as "fusels" or "fusel oils." They lend a harsh, almost antiseptic taste to beverages, and the higher the concentration of ethanol in the resulting mead the higher the concentration of fusels, for the most part. Fusels take time to break down into simpler, less objectionable compounds. There isn't a hard and fast rule for this since other fermentation environment factors also influence how much fusels are produced -- for example, the warmer the must the more fusels are produced.
So, higher proof meads, wines, etc., will generally take a little longer than lower %ABV beverages to become drinkable.
You have to take into consideration the quality and process of the product you bought. For example, single distillation, size of reflux column, bubbler used, single/double/triple filtered through activated carbon (polishing), etc. etc. etc.
Vodka is basically ethanol, distilled to about 94%, then filtered through a carbon column to remove almost all smell/taste, then diluted to the desired ABV (anything between 40 to 50% usually). The process used by the distiller has a huge impact on the final taste, or lack of. Many of the best Vodkas are said to have no taste at all. In this case, you are looking for smoothness instead, which is a result of the distillation and filtering. The very best have zero fusel oils and do not burn on the way down.
Check out Homedistiller.org for a good explanation of alcohol manufacturing.
Angus
Vodka is basically ethanol, distilled to about 94%, then filtered through a carbon column to remove almost all smell/taste, then diluted to the desired ABV (anything between 40 to 50% usually). The process used by the distiller has a huge impact on the final taste, or lack of. Many of the best Vodkas are said to have no taste at all. In this case, you are looking for smoothness instead, which is a result of the distillation and filtering. The very best have zero fusel oils and do not burn on the way down.
Check out Homedistiller.org for a good explanation of alcohol manufacturing.
Angus
I think it comes down to what you are aiming for.
As a sipping cordial, a lower proof would be good if you are after flavour without too much kick. But maybe you are after maximum kick . . .
Higher proof may improve the extraction of flavour from fruits/nuts/etc, then add water and sweeten to the desired balance of Alcohol/flavour/sweetness.
There are plenty of recipies around to give you a guide to this, but it all comes down to personal preferences.
As a sipping cordial, a lower proof would be good if you are after flavour without too much kick. But maybe you are after maximum kick . . .
Higher proof may improve the extraction of flavour from fruits/nuts/etc, then add water and sweeten to the desired balance of Alcohol/flavour/sweetness.
There are plenty of recipies around to give you a guide to this, but it all comes down to personal preferences.
I don't know that it would make a whole lot of difference if you’re using essences but if you are using fresh ingredients then I would go with the higher proof and then water down method. After all alcohol is a solvent the higher the proof the more the liquor should be able to absorb.
