On Jan 3, 2:40*pm, spud > wrote:
> On Sun, 3 Jan 2010 03:05:40 -0800 (PST), Joe Sallustio
>
>
>
> >I don't know that that is the case Ted, when they talk about brandy as
> >a fortifier it isn't necessarily the stuff you buy, it's usually the
> >high alcohol distillate, it may or may not be aged in oak also. *I
> >don't see much difference in everclear, grappa or pre aged brandy as
> >distilled other than the source of distillate in this application
> >since the goal is to boost alcohol. *I do think everclear has a
> >'sharp' taste if overdone, oak aged brandy is softer to me. *(I do a
> >little Sherry.)
>
> IIRC cavalierhome said the brandy used in Portugal was the first
> ethanol cut off a pot distillation and ~70% or 80%. *It ought to still
> have some kind of flavor vs multiple distillations for everclear (or
> vodka too?). *
>
> I agree that just everclear is sharp. *That's what went in in the
> first batch, while good, not as good as it could be. *Using a blend of
> EC and brandy for the following year was much more interesting. *
>
> But, I'm thinking EC and 151 Rum might be a smoother or more appealing
> mix for a homemade port. *I like the idea of *bench trials too,
> probably could find a helper/taster or two... * * * * *
>
> Steve
> Oregon

That makes sense, I made limoncello the 'right' way using everclear
and then made it using 40% ABV vodka and the vodka was much better.
Then we tried good vodka and cheap vodka and to be honest there
wasn't much difference. Everclear is basically 95% ABV vodka so I
figured there wouldn't be a difference as long as I kept the alcohol
the same but there was a noticeable difference, it was odd, maybe
Pittsburgh water is just that bad.

I wonder what a dark rum would do...

Here is a link to the cover documents for alcoholic beverages.

http://news.reseau-concept.net/pls/n..._lang=33#20489

Joe