So I have a friend who called me To consult me on diy juice. He asked if using Jack daniels would be OK. I said more than likely no bc it would probably have some adverse effects. BUT I am honestly not sure, so I figured I would ask this fine community. He wants a jack and coke flavor basically.
I wholely endorse it! however may we recommend concentrating the liquor by boiling off the alcohol, then proceed to fractional freezing to eliminate a good majority of the water content?
It seems to me you'd get much more of the wood flavors than the grain flavors through heat reduction. The grain flavors have all proven themselves to be more volatile than water, and similarly volatile to alcohol, or they'd have never made it out of the fractional reflux still into the barrel, no?
molecular weight of said grain flavors have WAY higher vapor pressure than water - think proteins and larger macromolecules.... But you do bring up a good point with denatured proteins and oxidized compounds. However the fractional freezing process does not input any heat - the cause of such destruction. Freezing could only aid in the preservation of said compounds.
Now you got me thinkin! This is good shit!
What did you mean by:
> concentrating the liquor by boiling off the alcohol
I'm not sure how to interpret that in a way that isn't going to drive off the lighter volatiles with the alcohol; even a cold vacuum process is going to drive off aromatics the same way, no? The second stage of fractional freezing makes sense.
When this has come up before, I've suggested mixing the beverage with PG, then using a very gentle heat to drive off the alcohol, hoping the flavor molecules will 'bind' with the PG in some way that prevented them from being driven off.
Thoughts? It's very interesting to me. I make no claims for chemistry knowledge, but the mechanics of distilling alcoholic beverages are well-known to me. I've spent considerable time in a country where tracking down bootleggers is of very low importance, and New Zealand's friendly distilling laws have brought the processes out into the open.
Why fractional freezing? Do you think the dried residue from the aqueous portion would not be soluble enough in PG to do it that way--maybe even in 1:10 DI H2O:PG? I also wonder about the nature of the cogeners, especially if there's grain protein left (obviously there will be sugars/carbohydrates that could caramelize).
Ok, there are complex flavours in alcohol, various flavanoids gained from the process of casking the raw spirit... which is also why whiskey has colour.
You could concentrate out the whiskey with a low heat application to essentially vaporize off the alcohol and concentrate down the flavour.
This however would literally work out that you would want to concentrate a liter or so of base (in this case the base is the Jack Daniels) and reduce that down until you are in the 1-5% range of original volume. Then push that back into solution (I would recomend PG it is a lot easier to get things into solution with it). Then add that as a flavour base like you would with any other concentrated flavour.
Best of luck.
--DVM
I'm fairly happy with this, though I need to play with dropping some of the percentages probably:
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Cola (TFA) @ 10 %
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Kentucky Bourbon (TFA) @ 6 %
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Vanillin (TFA) @ 3 %
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Koolada (TFA) @ 1 %
I wouldn't say it's Jack and Coke exactly but it scratches the itch.
I once read in a DIY forum about 3 years ago where his all day vape was just JD as flavoring. He used it somewhere between 1-10% I can't remember exactly. But it was interesting. I've heard of people using alcohol for throat hit, water to thin down mixes. As long as its an alcohol without added sugar, I'd say go for it.