Search found 133 matches

by partonken
Wed Sep 12, 2018 3:24 am
Forum: Mashing and Fermenting
Topic: watermelon wine ferment
Replies: 32
Views: 2901

Re: watermelon wine ferment

no , i just dumped it. I tried to heat it to kill everything but it started to foam bad
by partonken
Tue Sep 11, 2018 7:17 am
Forum: Mashing and Fermenting
Topic: watermelon wine ferment
Replies: 32
Views: 2901

watermelon wine ferment

I took a stab at watermelon wine and the 1st batch was a huge success heating it to 160 degrees then cooling. using 8 watermelons, 1 lb of raisins, sugar to 1.09 , lemon juice, yeast nutrient and energizer, and EC-1118 yeast and airating. I cooled it to 80 or a bit lower and it finished in less than...
by partonken
Tue Apr 24, 2018 1:36 pm
Forum: Rum
Topic: filtering amber rum to make clear white rum
Replies: 8
Views: 563

Re: filtering amber rum to make clear white rum

after some searching i hit pay dirt. Distilleries will filter the rum right out of the still through carbon or charcoal to remove any bad flavours etc , age on wood for a year or two then filter it through charcoal to romove all colour but leaving alot of the rum flavour and the sweet oak barrel age...
by partonken
Sun Apr 22, 2018 9:59 am
Forum: Rum
Topic: filtering amber rum to make clear white rum
Replies: 8
Views: 563

filtering amber rum to make clear white rum

Distilleries filter there amber rum to take out all colour and a bit of flavour leaving a nice clear white rum. I am going to start a trial on this using different amounts of carbon, maple charcoal , etc. Anyone had any experience filtering amber to make white rum?? thanks
by partonken
Wed Nov 22, 2017 9:11 am
Forum: Flavoring and Aging
Topic: Carbon filtering rum
Replies: 31
Views: 6441

Re: Carbon filtering rum

does it take out any or all colour? I only want enough carbon to take out the colour and leave all the flavour. I would like to know how the distillery's make white rum.
by partonken
Wed May 10, 2017 7:50 am
Forum: Mashing and Fermenting
Topic: dont use backset from an apple rye batch!
Replies: 7
Views: 687

Re: dont use backset from an apple rye batch!

I didnt use any ph buffers because ive never had a problem with any batch until i started using apples in my fermenting pail and the subsequent backset from that run.
by partonken
Wed May 10, 2017 5:22 am
Forum: Mashing and Fermenting
Topic: dont use backset from an apple rye batch!
Replies: 7
Views: 687

Re: dont use backset from an apple rye batch!

i ran an apple and rye batch with about 10 apples cut up and 1 pound of rye and raised the BG to 1.08 or bit higher with EC-1118 yeast. When i ran it i saved the backset for my next run and used maybe 25% backset and ran the same 10 apples and 1 pound ofrye . This is were the problem started. The ma...
by partonken
Tue May 09, 2017 1:39 pm
Forum: Mashing and Fermenting
Topic: dont use backset from an apple rye batch!
Replies: 7
Views: 687

dont use backset from an apple rye batch!

I used backset for and apple rye, sugar batch. The problem is the ferment is stuck at 1.06 on both . The ferment is so thick it wont ferment. Anyone had this problem. I would guess the pectin in the backset is doing this. darn
by partonken
Fri Feb 17, 2017 5:46 pm
Forum: Flavoring and Aging
Topic: ultrasonic aging,, Im a believer!!
Replies: 13
Views: 1582

Re: ultrasonic aging,, Im a believer!!

I am guessing you use the technique that Odin describes, same as I use. I wouldn't say I get a 6 year aging but it's a great kickstart before aging in the barrel. I add JD chips while giving it a bath. What is the size of your US machine? I like the 1/2 gallon one I bought on eBay. I bought it from...
by partonken
Fri Feb 17, 2017 5:43 pm
Forum: Flavoring and Aging
Topic: ultrasonic aging,, Im a believer!!
Replies: 13
Views: 1582

Re: ultrasonic aging,, Im a believer!!

FullySilenced wrote:thinkin that's maybe kinda what Tim Smith is doing... ? but who knows they are saying patent pending...
I seen the episode. Its probably the same thing but time will tell.
by partonken
Fri Feb 17, 2017 5:41 pm
Forum: Flavoring and Aging
Topic: ultrasonic aging,, Im a believer!!
Replies: 13
Views: 1582

Re: ultrasonic aging,, Im a believer!!

I just tried 4 - ten minute cycles in my new ultrasonic cleaner on a batch of whiskey . I kept a control bottle and the difference is incredible to say the least. I would dare say that the whiskey had a 6 year old smoothness. I had a bottle of 3 year old LCBO CC whiskey and it was smoother than it ...
by partonken
Fri Feb 17, 2017 5:38 pm
Forum: Flavoring and Aging
Topic: ultrasonic aging,, Im a believer!!
Replies: 13
Views: 1582

Re: ultrasonic aging,, Im a believer!!

greggn wrote:Was there a loss in the %ABV ?
no loss in ABV% I ran it up to 40 C in temp and it got a bit warmer by about 1 degree C
by partonken
Thu Feb 16, 2017 6:56 am
Forum: Flavoring and Aging
Topic: ultrasonic aging,, Im a believer!!
Replies: 13
Views: 1582

ultrasonic aging,, Im a believer!!

I just tried 4 - ten minute cycles in my new ultrasonic cleaner on a batch of whiskey . I kept a control bottle and the difference is incredible to say the least. I would dare say that the whiskey had a 6 year old smoothness. I had a bottle of 3 year old LCBO CC whiskey and it was smoother than it w...
by partonken
Wed Feb 08, 2017 9:10 am
Forum: Flavoring and Aging
Topic: sapwood or heartwood for making toasted oak sticks
Replies: 2
Views: 495

sapwood or heartwood for making toasted oak sticks

When making any toasted american white oak does it need to be heart wood or can it also be sapwood? And the same for applewood, can you use both for toasting? ive heard you should only use heartwood. And i havent found anything in writing that says otherwise. thanks
by partonken
Thu Oct 06, 2016 6:21 am
Forum: Grains
Topic: cooked whiskey finishing at 1.02
Replies: 7
Views: 758

cooked whiskey finishing at 1.02

I let my cooked whiskey using 80% corn, 12% rye and 8 % barley malt run for 4 days and its down to 1.02 and i run it. It never seems to get below this limit. Should it get down to just about 1.001?
by partonken
Thu Oct 06, 2016 6:19 am
Forum: Mashing and Fermenting
Topic: cooked whiskey using backset
Replies: 3
Views: 390

cooked whiskey using backset

Anyone experimented doing a cooked whiskey then using 20% backset every time and compared it too a cooked whiskey using NO backset? Just wondering if there is much difference in the flavour. cheers
by partonken
Tue Aug 30, 2016 5:05 pm
Forum: Mashing and Fermenting
Topic: Singing the molasses blues
Replies: 14
Views: 1222

Re: Singing the molasses blues

i buy mine from bulk Barn and i pay $75 for a 5 gallon pail. Its very strong and you dont need much to get the job done.
by partonken
Mon Aug 29, 2016 5:03 pm
Forum: Flavoring and Aging
Topic: how much distress aging to give a 12 year old taste?
Replies: 16
Views: 1525

Re: how much distress aging to give a 12 year old taste?

No oak, by taking in and out of the freezer it breaks down the alcohol and gives you an aged product very fast. I love alot of tails in my rum because there is lots of flavour in them and freezer aging breaks them down down fast!! I had a party this week and one of my buddys drank half the bottle or...
by partonken
Sun Aug 28, 2016 4:21 pm
Forum: Flavoring and Aging
Topic: how much distress aging to give a 12 year old taste?
Replies: 16
Views: 1525

Re: how much distress aging to give a 12 year old taste?

take a tour of a distillery and they give you a taste test at the end. At Hiram Walkers they give you a 3 year which burns a little on the way down, the 6 year old burns alot less on the way down and the 12 year is no burn at all. Glennfiddich scotch is like drinking water and it well over the 12 ye...
by partonken
Sun Aug 28, 2016 11:50 am
Forum: Flavoring and Aging
Topic: how much distress aging to give a 12 year old taste?
Replies: 16
Views: 1525

Re: how much distress aging to give a 12 year old taste?

yes, you guys are right , proper cuts makes a huge difference but with my ridgerunners rum i cut out all heads and leave 100% of the tails. I find the heads are harsh and hard to break down the bonds in the alcohol with distress aging but the tails are loaded with flavour and easier to break down. M...
by partonken
Sun Aug 28, 2016 6:15 am
Forum: Flavoring and Aging
Topic: how much distress aging to give a 12 year old taste?
Replies: 16
Views: 1525

how much distress aging to give a 12 year old taste?

Ive distressed aged a rumrunners rum for a week in and out of a freezer and it is so smooth it is very close to a 6 year old rum or older. Ive done the same with whiskey but im lucky if i get a 3 year old tasting whiskey in a week doing the same proces for 1 week. Just wondering if anyone has experi...
by partonken
Sun May 08, 2016 7:28 am
Forum: Research and Theory
Topic: thumper runs dry every time!
Replies: 12
Views: 1202

Re: thumper runs dry every time!

My thumper is from brewhaus at 3 litres. And my still is a PS II , 30 litres.
by partonken
Sun May 08, 2016 7:21 am
Forum: Research and Theory
Topic: thumper runs dry every time!
Replies: 12
Views: 1202

Re: thumper runs dry every time!

i usually run it at 7 to 8 out of ten on my 1800 watt stove top. I was under the impression that you run thumpers fast and hot. the stainless thumper is about 3 feet away.
by partonken
Sun May 08, 2016 6:52 am
Forum: Research and Theory
Topic: thumper runs dry every time!
Replies: 12
Views: 1202

thumper runs dry every time!

ive just started using a stainless steel thumper and every time it runs down to a half cup of liquid even when i fill it 3/4 full. Any ideas. thanks ken from ontario
by partonken
Tue Apr 26, 2016 4:28 am
Forum: Recipe Development
Topic: ridgerunners rum with a thumper
Replies: 1
Views: 623

ridgerunners rum with a thumper

Ive started a ridgerunners white rum the only difference being in a traditional rum is that i put in a fresh off the stock 1 cob of fresh corn cut up of course off the cob. first batch i took off through a thumper tasted great, you could taste the rum and the sweetness of the corn. the only problem ...
by partonken
Sun Mar 27, 2016 11:37 am
Forum: Pot Distillation/Thumper and Design
Topic: first rum distillate using thumper is rusty in colour
Replies: 2
Views: 718

first rum distillate using thumper is rusty in colour

I just ran a rum through my pot still and through a thumper and its colour is not clear, its rusty colour. I used backset from my last rum distill. I guess i shouldnt do that. The only thing is i used some of my low wines last time at about 11% and it came out clear. Any ideas thanks
by partonken
Sat Sep 26, 2015 11:43 am
Forum: Flavoring and Aging
Topic: aging with forced air!
Replies: 5
Views: 631

Re: aging with forced air!

I tried a small air pump for an aquarium with a 4" stone but nothing came out the stone. Maybe I need a bigger pump.
by partonken
Sat Sep 26, 2015 5:01 am
Forum: Flavoring and Aging
Topic: aging with forced air!
Replies: 5
Views: 631

aging with forced air!

Im trying to set up a system of forced aging using a small aquarium pump into a 4" stone and let it airate for 10 days . It didn't work as the pressure wasn't enough. Anybody got any ideas on how to get it bubbling . maybe a bigger aquarium pump? I would like to hear what you have for this. thanks!
by partonken
Mon Sep 01, 2014 10:32 am
Forum: Research and Theory
Topic: first corn whiskey distill
Replies: 5
Views: 722

Re: first corn whiskey distill

hound dog, I was thinking about turning the reflux ratio right off. This should let more flavour through. When I ran it I had a very low reflux ratio, just a trickle of water in the cooling tubes. What do you think , no reflux. I don't think the whiskey professionals use any reflux at all .
by partonken
Sun Aug 31, 2014 10:40 am
Forum: Research and Theory
Topic: first corn whiskey distill
Replies: 5
Views: 722

first corn whiskey distill

Im new to this. I collectied up 28 litres of 33% low corn wines and put it in my ps II reflux still. I loaded it up. heads were coming off at 40 ml per minute. My reflux ratio was very low. I started getting concerned after 3 litres the distillate was still coming out at over 90% I was waiting until...