BjornJ
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Well yes the nutrient would be a good start and will possibly reduce some of the off flavours. Many of the commercial versions are White Wine that has been Carbon filtered.
You would only need a teaspoon/Litre of a good quality Activated Carbon to strip out most flavours.
With a simple mixture like your alcoholic water, after fermentation is complete, add the carbon, leave for a couple of days then chill until the "Water" drops bright before decanting.
Should get your brew clear and basically flavourless, ready for whatever flavour you want to add.
MHB
Hi MHB,
I had never thought of that, thanks for pointing it out.
Does that mean I could use Tanga's approach in say a 2 litre soda bottle and after fermentation is complete just chuck in some active charcoal?
Shake it up and "lager it" and decant off the liquid when the charcoal sediments out.
The add this "alco water" to bottles with flavour and carbonation drops to get alcopops?
(the wife likes the odd alco pop)
I have only seen charcoal filtering years and years ago when trying to filter bad moonshine. We filled a long plastic drain pipe with the stuff and a piece of cloth at the end. Poured water through first to wet them, then the bad moonshine. Came out as slightly less bad moonshine
Interesting if possible to do that in small scale in a bottle.
Bjorn