I Love Obfuscation Proofing

SingleMaltYinzer

If you ever hear me say that you know I've been kidnapped. I was doing Limoncello today. Just about done and the sugar does its normal thing. Now I have to clean up this disaster. Luckily I found that if I let it soak in PBW for a day or two it's not that hard to clean. It's still a huge mess though.

In the photo everything you see that is black solidified almost instantly. It smells horrible to boot. Yay me.

richard

Confused as to what the black part is as Limoncello is infused, then diluted and sweetened.

Bolverk

Ooof, Burnt sugar?

SingleMaltYinzer

For TTB reporting purposes, to get the proof of a sweetened spirit you have to use obfuscation proofing - distill it until it's dry then measure what you were able to distill out of it. What you are looking at is the remnants of a proofing run.

https://www.youtube.com/watch?v=NGrqCZ7ISac

grim

Look on the bright side, you made caramel color? It's probably not very lemony anymore.

grim

I've never had good experiences with that style heating mantle, they always ran way too hot in terms of surface temperature. Or, I was probably way too impatient and turned it up far higher than I should have.

SingleMaltYinzer

@grim said: Look on the bright side, you made caramel color? It's probably not very lemony anymore. It smells like a burnt marshmallow with a faint hit of lemon. As I was cleaning it the water was a good caramel color.

Or you could think of it as a bad attempt at DIY molasses...