Do I Charcoal Filter My Spirits?

Do I think filtering is worth it? Here are my thoughts.
Tennessee whiskey is famous for its charcoal filtering. Rumour has it that filtering can help smooth a rough spirit. So why do I NOT do it?
I'm happy to do a little test in the name of science though. Let me know what you think I should do in the comments.
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[@fourdeadinohio8303]

yep. i'll filter a sugar wash but not a grain mash. i like all the "funkies" that go with it.

[@zach1776]

Hahahaha

[@BeardedBored]

I filtered a tails-heavy rum once, but haven't ever done it again. Used a Brita, hahaha! It smoothed it out enough to trick me into drinking a few ounces. The hangover was *not* worth it. I think it's better to practice getting the blend right so it tastes right on day one. Like Jesse said, as much flavor as you can get without it going harsh and jaggy. I wont try to "fix" a bad spirit again. The good thing is, that if you screw up, you can just run it again and try to be more cautious with the blending.

[@ziggybarth5026]

Are the tails known to cause hangovers?

[@BeardedBored]

@@ziggybarth5026 Partly. Heads and tails lend their own unique contributions to a hangover.

[@sonnyhart1128]

So true

[@user-pt9gr3fe1p]

Wooh! I asked for a video on charcoal filtering a little over a week ago and you did it! Thanks heaps!

[@mcsmith973]

As a new boy to this, I was under the impression that filtering spirit was a must, but now I've seen this I would like you to taste a filtered sugar wash vodka vs unfiltered.

[@frlouiegoad4087]

Being from Tennessee! Only knew of JD, I thought it was a must. Glad to know this in my late years, The saying best now than never. Retired Priest! What else would I do?

[@QuikVidGuy]

​@@frlouiegoad4087ah nah, take a trip next door for some Evan. Only a tiny bit more sharp but for 1/3 the price

[@joedennehy386]

Same

[@rocketsroc]

Not all activated carbon is suitable for spirit filtering. The best type is the Stone, sometimes called "Coal" type. It is actually made from bituminous coal. It is best because it has very fine pores/crevices which are what is needed to remove the typical bad taste/smell molecules found in spirits. Activated Coconut charcoal is also good but has larger pores. The two types can be blended together for a very good filtering medium. Additionally, the filter column needs to have at least a 1.25" inside diameter and be a minimum of two feet long. Smaller diameter columns will cause the spirits to run down the sides avoiding the filter bed. This is called the "Wall Effect". Before filtering, the charcoal must be rinsed with hot water till all dust is removed. When filtering spirits, first rinse the charcoal in the column with water and allow to drain, but not become dry. Filter through this damp charcoal with your spirits. The alcohol will force the water downward and out of the column first followed by the filtered alcohol. Keep doing finger tastes as the column drains. You will taste water for a while followed by an alcohol taste. When you taste the alcohol, you can begin to capture your spirits without the water. A good source for activated coal charcoal is: carbonbulksales.com

[@richardnimeck6356]

Hey Jesse; Great video, and looking forward to your test, I'm still waiting for a few pieces so as to start my distilling an d have considered filtering !

[@adamw2785]

I'd like to note, so people don't make the mistake, that filtering with activated carbon/charcoal isn't the same as the lincoln county process that is used on Tennessee (amongst other) whiskys. The LCP doesn't use an activated carbon/charcoal, just plain charcoal, like the charred surface of an barrel/cask. An activated carbon/charcoal is going to remove a lot more flavours, and not introduce any flavours or colour, whereas the LCP process will remove some flavours, introduce other flavours similar to a barrel/cask, it will also usually give the alcohol a very light tint/colour. Depending on how long you soak, or how many times you pour through it.

[@jh5869]

Sugar maple charcoal. JD takes 7-8 days to run through the vat. George Dickel chills the liquor before filtering.

[@adamw2785]

@@jh5869 Quite a few whisky, and gin, companies chill filter. It lowers the ability of ethanol to dissolve compounds, and lets them remove (with a filter that is also chilled) compounds that would cause haze or louching when the drink is chilled or diluted.

[@rileysmucker1087]

Is this what you would prefer when filtering a grain spirit? And in your opinion does soaking in activated carbon strip the spirit down to a, say vodka flavour profile?

[@adamw2785]

@@rileysmucker1087 For filtering a grain spirit, I would do the LPC at most. I wouldn't filter with activated carbon, or chill filter. Removes too much character. Depending on how much activated carbon you can use, I wouldn't necessarily say it can take it down to a grain flavoured vodka, but it can easily turn it into a very light whisky.

[@ParadigmUnkn0wn]

@@rileysmucker1087, what's important is what YOU prefer, or sometimes even just what you're in the mood for at the moment. Sometimes I'm in the mood for a flavorful whiskey after eating some good barbecue, and sometimes I'm in the mood for some cold, flavorless vodka with some salo and pickles.

[@southaussieadventure784]

Loving the informative videos mate. As a brand newbie to the craft your info has been a huge help. I like how you objectively provide information with out your videos being biased towards a certain product. Definately a big help. Just completing my first wash, fermentation and distillation, I'm pretty stoked at the outcome. I'd like to see you do a vodka from a fresh batch. Could be interesting to see the results on one you've already barrel aged as well for comparisons sake. Keep up the great work.

[@ClickClack_Bam]

Personally I'll never NOT charcoal filter my runs. The crispness it offers, the smoothness it offers, how it cleans up a run, how it removes the off tastes... It's a no brainer in my book all day long. I can add whatever I want afterwards to create any liquor & this is another important key that I like. You can't make vodka, cognac, gin if you're leaving everything in there from the same run. So for me, having a neutral spirit is the starting recipe for everything that I do. Of course maybe one day I'll venture into doing otherwise.

[@louiswillemse7147]

Awesome yet again! As someone VERY new to the hobby I have to admid that I havent even though about filtering spirits. I would also very much rather try to capitalize on the flavors derived from the ingredients and process. My hobby will be standing still for the foreseeable future as I am migrating from SA to the UK on the 18th.

[@brianwhite4595]

Thank you for this video. I have been wondering about this and if I should filter. Since you saved me a lot of money I have enough to buy a Still it shirt and challenge coin.

[@muchfurtherout4601]

Good onya man I like your personal touches and ideas it’s solid , keep it real brother.

[@joestep1000]

Love your videos! I'm new to this, kind of fact finding before I build my still. That said, as a whiskey drinker, I persue smoothness in a whiskey and that will probably be my personal criteria when I finally get my still built. So, in your filtering test, I would like to see you use one of your bold whiskeys and see if the perceived smoothness is significantly enhanced by the filtering. Maybe have someone who prefers smoother whiskeys give it a taste too?

[@steffenbrygg7907]

After some reading I figured that filtering the low wines was the best solution for me. Reason one was that you need to dilute the spirit down for filtering to work and if you want to chase with water at the end its gonna be even lower proof. I also read about how filtering speed up ethanol oxidation making some acetaldehyde which gives a faint green apple taste, which a reflux run is able to remove. Anyway, if you want to try make super smooth vodka it might be something to try out. There is also the thing about adding Sodium Carbonate to break up some of the ethyl acetate into ethanol and acetic acid that binds with the sodium or something to prevent it from getting into the final product (sodium acetate I think). So with my 30L boiler I strip 3 batches and filter it. second run is a reflux but I add sodium carbnate and try to bleed of as much head I have patience for, then let it go semi fast until it reach what tail is left. Rinse the equipment, dilute back to 35% and do a final reflux run to bring it up to 95+% For vodka but whiskey I think filtering whiskey is to "fix" fast and dirty mass production whiskey.

[@barrygiddey9139]

Thanks for sharing this video-it’s important to understand!

[@top6ear]

I watch them do it in Lynchburg TN , the process to make the charcoal is pretty cool too. I agree with you flavour philosophy brother.

[@bryantcochran5065]

I have, for the last 50 years, filtered right out of the still using hickory charcoal in a funnel, no fancy stuff. The way I filter removes the fusil oils but the full flavor remains. I make the charcoal, break it to 5mm chunks and rinse it with water then dry it on a screen. The funnel gets a piece of unbleached muslin in the bottom, charcoal goes on top. The funnel goes on the collection jar then under the worm. I only start this after the foreshots.

[@ZedZerps]

I'm a Tennessee man. Jack Daniel's is my favorite. But I just found your channel and a new hobby.

[@joedennehy386]

Just getting into this, going to get a t500 thanks to you. The charcoal filter they reccomended seemed pretty dear at 11 bucks per couple of litres. I thought of just using my own charcoal, but you've helped. Thanks

[@EricMcCrackenKraken]

I’d like to see a start to finish video. A full grain mash. Then proof down and filter half.. put on wood and see what we get. I’m really interested to see how much flavour is striped.

[@drewchorlton342]

Straight to the point thank you

[@Ansis99]

Hi! Filter "fishy mango". In fact, that will make your "fish" gone! Filter that 2 times. 👍

[@MrRedeyedJedi]

Another interesting episode of mad lads! I need to make myself a thumper and get an element for my 5gl still

[@Max_Flashheart]

i really enjoy your videos and your presentation style. I am so pleased I subbed to your channel. Keep up the great work. Vodka double Blind tasting and Filter Mango Concoction and see if you can save it.

[@BanksBuilt]

Jesse, after seeing this I put a jar of my funky mango through a brita filter and it actually changed completely after a few runs through. It changed each time it went through to something slightly different. I would love to see what you come up with.

[@BabyMakR]

"If i can't tell the difference then that's interesting and if I can tell the difference then that is interesting" That sounds a lot like the scientists questioned "What if LHC disagrees with the current model?" They replied that would be great!!! it means we have more to discover about science!!!" You sir are a scientist. Like Adam Savage said, "Remember kids, the difference between screwing around and science is writing it down".

[@DigiMannen]

I always filter vodka from sugar wash, It is the tradition in Sweden, where I come from. It is called Renat Brännvin. en.wikipedia.org/wiki/Renat

[@silveraven1]

I always revisit your videos and learn something that I didn’t before. Thank you. I understand that you don’t like Tennessee whiskey but maybe you should do a comparison between a chunky hardwood maple filter substrate as opposed to a finely crushed activated charcoal.?

[@dlumbers]

Having only a pot still at the moment, I’ve found filtering the sugar wash a couple of times just in a Britta makes a huge difference for a vodka like substitute. A reflux would make all the difference in the world.

[@mrxy4254]

same here

[@mrb8721]

I watched your video on over oaked whiskey. Have you ever tried to charcoal filter that whiskey to see if it helps take out some of the unwanted taste aspects of that whiskey? And just like to say that all your videos are very informative and fun to watch. Chase the craft

[@frlouiegoad4087]

TRUE! Sadly I just ordered the Charcoal. I foolishly thought it had to be filtered. JD has got to be too costly. So I will not be filtering. Thank you.

[@joshhayward1670]

So did you end up doing the filtration video? Just had a look but couldn't find it. Love your work by the way.

[@williamhodgkinson7964]

Thank you!

[@leapy99]

Love your quasi scientific approach to testing things.

[@michaelwalker2854]

Totally agree, I know George from the barley and hops channel likes to use a little to polish the spirit but in my experience it strips too much out including vodka.

[@ironmck9826]

Liked the whiskey tribe reference. For me I like a whiskey/rum/rye to carry forward all the tasty bits so no filter cause I'm worried I will lose that. But if I'm planning on making as neutral a spirit as possible for a vodka or for a post spirit flavoured spirit: apple pie, cherry, etc moonshine. Filter makes sense to me.

[@manatoa1]

I'd like to see you filter some of the less offensive tails or heads that wouldn't make it into your final blend of something. It'd be interesting to see just how much filtering cleans them up.

[@walkered]

I think vodka would be fun first but like others said the Mango would be interesting if you can stomach another taste... Also a heavily flavorful whisky might be fun as well. Reek up the amazing videos!

[@lekcom62]

Fantastic thankyou

[@pierreolivier5785]

Thanks for the video, I appreciate all your videos it as I am learning a lot. How do I filter my Whiskey before I still it.

[@kennethcounts5905]

Question, do you have any of the Mango Mess left??? That might be a good one to filter just because any see what it stripped out. Just for shits and giggles.

[@thebeaglebeat3615]

Hey Jess, try vodka as it was your first choice & try 1 whiskey & the mango fish, that will give better, broader, feedback on the control vs filtered process for you and the viewers, JESS WHAT A KICKASS IDEA. Ps I am making a still very similar to your keg still, would love to see hands on (not in a tea bagging way lol) content of you running your still, like heating up, temperature, water & Alcohol flow, pot & reflux etc, I know you have done some but I thirst for more. Love your Channel, I will sign up for patron soon.

[@peraz968]

You are absolutely right! I like to drink my rum, whisky etc. drinks, that have some flawours without any active carbon filteration. But vodka and "pirtu" (pure alcohol 96% and nothin more), or "pontikka" (not so pure alcohol, but as high as it can be made at home with simply distilling setup) I do like to filter, because those drinks should not to taste anything, but alcohol. And ofcourse beer and wine and so on is absolutely nor any carbon filteration. But at the end, it is always who likes to do it how? Some one likes to filter everything, but someone doesnt like to filter nothing. Well, you are absolutely right abaut that!

[@shadow4280]

Vodka. But brother slow down I don't want you to burn out! Don't get me wrong I love the content!

[@zaneoblaneo7624]

I want to see a blind test of FFV filtered vs unfiltered, and then a blind test of both used in an infusion after filtering. See whether the filtered or unfiltered product accents whatever you're making the infusion with better.

[@keithyinger3326]

Its wild blackberry season here in the Pacific NW, USA. I'm going to have a lot of berries left over after making jelly it looks like. Thinking maybe i should find a nice blackberry brandy recipe and try this year.

[@tenntech40]

Keith Yinger be careful with the seeds, they can make it bitter.

[@ParadigmUnkn0wn]

If you like big flavor, try to get ahold of some Jeppson's Malort.

[@CrapSandviche]

I like passing an all grain wash made with a hefeweizen yeast through charred sugar maple when distilling just cause the wood adds a little suga to it while removing a litta bit of fuelsa

[@Tyresio12]

Filter the vodka made of sugar wash, it'll help remove "the spirit of the sugar beet" (of course if your sugar is made of sugar beets). Filtering a good grain vodka would be a waste i think.

[@spikelove9533]

I haven't watched the video , but my opinion is I try to make Whiskey that tastes good out of the still, I one 100% agree there is nothing wrong with filtering if you like it filtered go for it there is no wrong way its totally prefrence. One of the great things about our hobby is you get to make things the way you like. I concentrate alot on brewing IMO a good mash/Wash made with quality ingredients and love will make good Whiskey once distilled

[@chuckdontknowdoya6100]

I agree one thousand percent good in good out.

[@ArthurEKing8472]

What *I* would like you to filter? The following... Specifically... The FAINTS! Maybe something like the amalgam for Vodka Faints. I know how you were saying that you take all your faints (of different types) and re-distill them... Well I'd like you to take that bucket, filter it and re-distill it (or re-distill it and THEN filter it... Either works) and see whether filtering it BEFORE distillation, and AFTER distillation makes a difference, and if it's better whichever way. OR another idea... Take the heads and tails of a vodka run (Obviously after stripping the 4-shots), and filter and re-distill that. See if you can recover MORE of the "hearts" from the heads and tails IF you filter it before re-distilling it. (So answering the question of "Can a charcoal filter increase your yield from a faints run?") Also... Multiple-filtration experiments. Experiments on how many times you need to filter it before it approaches that "smooth" feeling you were talking about.

[@toddellner5283]

Go with vodka. The problem with filtering already-flavored spirits is that they have a tendency to get stripped of all flavor

[@matthewjans3095]

Keen to see the results of this as I have never charcoal filtered. Surely you can try filtering some brown spirit. Even if you don't like it you can put it back with the rest of the aging spirit?

[@jamtea573]

Definitely do the whisky ones! The vodka one is fine, but the real proof test is in the whisky tasting.

[@markgarmon100]

I'm with you on the flavor profile,if you don't like the flavor , change the mash bill or change something!

[@nuvathome]

Down to earth and he deffo knows what he’s on about

[@codyrowland3552]

Can you discuss steam injection. Trying to get more information about direct injection vs. Coil control. Pressure relief valves if they are necessary? Direct fire vs. Elements for a boiler?

[@morbidblu]

Aside from the filtering, the highlights in this video are blown out it hurts my eyes. Hopefully it gets fixed in future videos, as I love this channel 👍

[@Edgunsuk]

so you recommend it for a sugar wash neutral spirit ? i got a funky smell when i didn't use fining,s on a sugar wash , the carbon filter made it 90% better .

[@jeremylastname873]

I suggest that you really need to try a few things, such as a vodka and a grain whiskey to see what it does to the flavor. Otherwise, you’ll never know. Perhaps you may find that you choose to filter only a jar or two when making cuts & blending. 🤔

[@danielvandermeer9776]

I have used iron bark charcoal to filter some of my stuff and it tastes a lot smoother

[@stephenb4411]

Hi Jesse, how about doing a vodka/gin wash using inverted sugars, I am curious if this would make a difference to taste compared to a normal wash. Thanks

[@mattcero1]

I'd like to see at which point or points you filter. I would think you'd filter after proofing down but before you add to the barrel or add wood chips is when you want to filter it. Filtering after it leaves the barrel or chips I would think some taste would get removed by activated carbon.

[@BeastOfTraal]

I've toured the Jack Daniels Distillery. As part of the tour you get to smell the whiskey before and after filtering. The pre filtered whiskey has a very bready yeasty smell. Which I assume come from the sour mash.

[@Hippyslacker]

i agree totaly Jesse. i want all the flavor i can get from my grain bill i run my pot still very slow and it comes out smooth and flavorfull. tennessee whiskey.... jack daniels preferably is good if u by a river and camp fire cat fishin all night tho lol

[@Boony8479]

I reckon definitely do a vodka and even possibly the ujssm just to see what happens as a lot of people are doing a ujssm because they are pretty simple

[@skyhookspirits]

Old time moonshiners ran their spirits through either American white oak charcoal or Hickory charcoal. It is said Hickory is the best. I have experimented with these two types and activated charcoal as well. Between these, I found Hickory the better choice. However, in my opinion from further experimentation, I like the ZeroWater filter system best of all. It improves taste, is simple to use, and leaves no charcoal dust in your spirits.

[@mitchmitcheson3287]

Filter the mango fish distillate, will it improve? Can this be used to rescue an experiment gone wrong?

[@berkster111]

A little off the filtering topic. But id love to see your take on a Canadian whiskey

[@ziggybarth5026]

What do you recommend I use to filter loose sediment out of a spirit without affecting the flavor

[@sweetjustice1809]

I filter my spirit x 4 through a charcoal filter and now when you drink it with orange juice all you can taste is orange juice, you can't taste any alcohol in it however it is 40%. Then I filtered my spirit once through the charcoal and it was rougher. I will be filtering the vodka and Gin but not the Brandy, Whisky or Rum. When making Liquers I may filter the Cointreau but not the Baileys and other colored types. After filtering x 4 it barely smells like alcohol and it is still 40%. The filtering process drops the alcohol down a few notches so I put it in as 50% and then retest it after its finished, it only needs a cup of water to take it to 40%.

[@bululu1846]

some bourbons are charcoal filtered too. Evan William BIB is and it is one of my favorite!

[@anthonydavies2974]

Yes please, would love your thoughts on vodka v filtered vodka. I do both, let’s see your results

[@python27au]

I just noticed this is 3 years old so I’m probably talking to myself. I don’t have a pot still so i have never gone into mashing, i only make sugar washes and flavour them with essences. I mostly use a tpw wash as its cheap. I use a stainless steel filter with carbon. My question is, if i fill the tube with carbon, how many litres of 40ish % can i put through it before its no good? Also what is the best way to use wood chips / staves? I’ve had a couple of attempts at steeping a neutral in wood and they haven’t produced anything id like to drink.

[@johndimond6921]

You should try the limoncello. Great test of flavor removal

[@josephhanley3066]

Interested to see which vodka you like better, like to hear!!

[@tmcmunn313]

I would like to see 2 different ones. A vodka of coarse. But it would be interesting to see how much flavor it would strip out of a grain product.

[@jefffalls]

I think it would be fun to see what a maximally flavorful neutral Spirit becomes using the Lynchburg process followed by a home distiller's aging process.

[@Teddysad]

I don't filter my TFFV, having gone to effort of getting a nice character flavour I don't want to rub it all out. In the early uneducated days (short) of trying turbo however, it made a slight but necessary improvement. I also like flavour in my brown spirits so avoid it there too.. If I am aiming for a gin however, and have made a neutral, not vodka, I have often filtered in order to get as bland a base to which to add botanicals

[@rohancuffe5810]

Keen for a video on a tenessee whiskey

[@fabiongoldenstein1174]

What about running heads and tails through a filter before reincorporating into the next batch? Will it increase the heart yield while reducing what is collected for faints or will it just increase the amount of heads and tails?

[@FoolOfATuque]

You're probably right about filtering. When I think of filtering I definitely think of Jack Daniels, but it could be a case of a marketing team taking a weakness and presenting it as a strength.

[@fourdeadinohio8303]

James Rounding ...i watched a Jack video where they hosed down oak pallets with ???? and lite them up for charcoal. i wonder if they removed the nails...lol

[@chrismcdaniel6035]

personal preference is ok. do what you like because at the end of the day you can't sell it to me anyway so you're not in it for the money. took me a while but I finally came in from the Whisk[e]y Tribe

[@tristantheafflicted]

I almost feel that filtering is mainly for stuff with minimal aging, time also is really good for knocking off roughness. Soju and shochu for example can really benefit from some sort of filtering of oils. But there are some that aren't filtered to begin with anyway. Moral of the story, drink what you like!

[@BitcoinNoddy]

Nice one. When I started I made 10 Turbo 'Fast' batches, so I could get a large supply and store it for a long time so it will be smoother. I'm not going to filter the Birdwatches I made, but I am going to do two runs. I'm n00b level 1.1 and these kind of vids help me a lot. My second Birdwatches with EC-1118 yeast has taken about 5 times longer to ferment than what I'm used, and it's still bubbling over 20 days later. I only use the essence and wood chips for flavor, I don't think this is popular with the more experienced folk?

[@BitcoinNoddy]

Oh, I am planning to stop filtering to save money on those expensive EZ filters. Though they were very convenient. I hope my stuff is clean enough without filtering. Though I guess the essence covers a lot of bad stuff (i'm saving $100 a week on vodka now, between the Mrs and I)

[@lukevandenburg3280]

Grappa? I've recently made a batch and considered filtering it with charcoal. However like you I enjoy a lot of flavor. I've had a thought of mixing a blend of filtered/non filtered.

[@Vykk_Draygo]

I, personally, doubt that the filtering process is what strips the flavor from JD. I'd pin that on the excessive blending, and high dilution. The cask strength single barrel Jack is pretty good. Still not as good as some other bourbons in the same price range, but still worth the cost. In America, that is. Not worth it at the high cost you guys get over there. George Dickel no 12 is a better example of Tennessee style bourbon, in my opinion.

[@tonyoliver4920]

I’d go with vodka. But could you also do “chill filtered”? As many brands use that as a selling point!

[@richardamiro8266]

Filter the mango, mate 😜 kick ass fish filter 🐠

[@jeffcameron3192]

Is there any distilling process or product that produces unsafe chemicals that might need filtering? I use a ( don't kill me) vodka maker and once used turbo yeast and was told it produces stuff you shouldn't drink. I later read a how to on the Ozzi distillers forum on how to best use a vodka maker, it called for cuts to remove the acetone, methanol water etc. I have produced a fairly drinkable neutral spirit since and never filtered. I would love to get a real still and learn to distill properly but money and other commitments prevent that ATM.

[@mi6432]

Do you got more technical info about charcoal, what does it filter, how long can i use it, how to use it, etc. Greetings, Ad

[@timkirk3736]

So I am still new to this and filtered my first few vodka runs with good results. Then...I took my first whack at an AG whiskey and it came out quite well. Stored with charred oak chips and waited (impatiently) for a few weeks. First take was great but a bit too intense. So...I filtered it and was left with junk. Took out nearly all wood notes and most of the smoke flavor from the beechwood smoked barely. Never again

[@danieldanielson2650]

Thanks for telling us what not to do!

[@vtbn53]

Lagavulin, in the context of this video, your thoughts?

[@rondoiron6907]

Jamaican White rum is filtered as well Barbados I think. Rum is required to be aged for a certain time so filtering allows them to make a clear or white style rum. Jamaica is aged for a year and I believe Barbados is aged for 2 years by law.

[@danmelbourne128]

Hi any idea why my neutral spirit smells like nail polish remover out the air still with a sugar wash ? I've looked everywhere for an answer , it was my first time ?

[@thegrootouders]

did you do a test video on filtered and unfiltered?

[@-MacCat-]

It's possible to be objective about costs and time and ABVs but I don't think there's any escaping the fact that taste and "'smoothness" can only be subjective. As Popeye said "I likes what I likes!"

[@cabji]

I just did a distillation of all the Feints I collected from my rum and UJSSM blends. Since I don't know what I'm doing really, and because I got lazy and refused to pack my column to reflux it, I just pot distilled it and split it into heads, hearts and tails. The hearts smelt like really clean, lightly odored UJSSM. I wanted to turn it into liquers so I decided to filter it through a Brita filter. It's all labelled up and flavoured now so I guess I'll see what it ends up like. What do you normally do with feints?

[@jc5445]

Redistill as high as possible and pour it in my gas tank (flex fuel v8).

[@jaggerjaxs8680]

Maybe do a corn whiskey and filter that. Just a thought i would like to know if the charcoal will lessen the corn flavor cause i did a simple corn whiskey but only tast corn

[@andrewhutchinson156]

Does it have to be a formal charcoal filter? I use a large zero water filter for my neutral spirits.