A month ago I have distilled an apricot mash to make brandy/schnapps (whatever you call it). Total volume of the mash was 20 liters with the OG of 1.080 and I had to use 4 kilograms of sugar to reach that OG (I used 5 kg of apricots).
Everything came out perfectly after the spirit run with the proper cuts and oaking for 30 days at %70 ABV. Really dominant apricot aroma with significant taste of oak. Except for one thing: Sugar Bite!
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So I searched the forum for "sugar bite" and this thread popped out:
viewtopic.php?t=74434
Of course, this was not the first time I heard of glycerin, but I never took it serious before. However, reading said thread offering some scientific info, I decided to give it a try and added some to the spirit.
And guess what? Sugar bite was gone. I mean really, it was literally gone!
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If you complain about sugar bite with your sugar head spirits, just try adding some glycerin. It really nullifies the sugar bite.
Thank you very much Chauncey for opening said thread.
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PS: Do not over do it. Start with 4-5 drops for a liter and taste the result. Otherwise, you will nullify the heads totally and your spirit will become boring. You need some of that heads sparkle to stay there. Just get rid of the sugar bite and you are fine.
Well I came here to link my thread but here you are already doing yer research.
Here's the thing, alot of people are allergic to things like glycerin and PG. It makes things syrupy to me.
When people tell me I'll regret that in the morning, I sleep till noon.
Also, in my experience, adding glycerin at just right amount, doesn't make the spirit syrupy. You just need to figure out the right amount.
Speaking of allergy to the glycerin, that is beyond me, unfortunately.
Sugar bite isn't that bad to me, I Hate syrupy. Obviously personal taste.
I definitely find sugar bite worse with poor unhappy ferments and from spirit run going too hard. So maybe i don't mind it so much because I try to minimize it.
I wonder if there's a way to essentially invert/convert table sugar to Maltese and if that would help.
When people tell me I'll regret that in the morning, I sleep till noon.
I guess you would need to be able to bond two glucose molecules to make Maltose. What's the difference in AG and sugar wash that makes for a sugar bite? The type of sugar seems the most obvious...
I've definitely done plenty of UJ and other thin mash/sugarhead that had little to no bite. Happy ferments, keeping abv in check, low and slow runs... i guess some experiments are in line.
The dog makes a great hat.
When people tell me I'll regret that in the morning, I sleep till noon.
Post time 2022-9-8 15:32:18
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