How to make cheap vodka taste expensive
You may not have a lot of money but, DAMMIT, you've got taste and when you are forced to drink cheap vodka it makes you feel all dead inside in addition to giving you a splitting headache. Well that awful flavor and headache are the result of fusel oils that are left in the vodka after its distilled. Ethanol purification through activated carbon is expensive, it takes a lot of time and its a pain in the butt. Why go through that whole mess when you can pour the stuff into bottles and sell it to poor people and still turn a nice profit? But there is hope for the poor man or woman and it is that the same activated carbon used to purify the top shelf vodkas is the exact same stuff that they use in water purifiers. It is absolutely possible for anyone to make a cheap vodka taste top shelf in the comfort of his or her own kitchen. Here's how: Does this Spark an idea?
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Instructions
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Pour your cheap vodka into a Brita pitcher.
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Allow the vodka to filter through
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Pour the vodka from the pitcher back into its bottle and repeat. After two or three runs it will taste significantly better. After four or five it'll taste regal.
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DRINK UP!
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Tips & Warnings
The more you filter, the better it'll taste. Really bad stuff may require an extra run.
I wouldn't suggest using the pitcher for water anymore (not at least until you've change the filter)
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Comments
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good idea!
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This works great. No more pissing away money on expensive vodka.
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beanofdoom
Jul 09, 2008
I'm sorry but you are incorrect.
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beanofdoom
Jul 09, 2008
You are right that booze has historically been purified by redistilling it. But this is just one of the many tools in a modern distillery's toolbelt. Finding the balance between activated carbon and older techiques is key as its major drawback is its ability to produce a very boring neutral spirit. Producers that have a major stake in achieving a particular character may ACF then flavor with essences like some very high end vodka producers do, they may ACF with no further modification, or they could as you pointed out redistill with no ACF. But in this last case they are doing so because they want to retain the character and flavors of the fermentation process. If you are looking to get as close to ethanol and water as possible for laboratory use or consumption, you will do so with activated carbon filtration.
