Search found 13643 matches

by Dnderhead
Sat Sep 07, 2013 7:09 pm
Forum: Mashing and Fermenting
Topic: wont stop fermenting
Replies: 9
Views: 1836

Re: wont stop fermenting

next time don't put so much sugar in.
by Dnderhead
Mon Aug 19, 2013 11:45 pm
Forum: Grains
Topic: newbie help first time all grain
Replies: 7
Views: 909

Re: newbie help first time all grain

not good unless the rye is malted also
by Dnderhead
Thu Aug 15, 2013 4:12 am
Forum: Mashing and Fermenting
Topic: mash temperature
Replies: 4
Views: 740

Re: mash temperature

not a mash its a wash but you are pushing the temperature to its limits.maybe place it in a tub of water.
by Dnderhead
Wed Aug 14, 2013 3:15 pm
Forum: Tried and True Recipes
Topic: Cornflakes whiskey
Replies: 972
Views: 161875

Re: Cornflakes whiskey

"This mash is very "White" in color compaired to first gen."
its probably gluten.gluten is not water solvable so will separate out.
"corn flakes" is ground corn/ground malt and is "stuck"together and roiled into flakes and then toasted.the "glue" that holds this all together is gluten..
by Dnderhead
Wed Aug 14, 2013 2:51 pm
Forum: Tried and True Recipes
Topic: uncle jesse's simple sour mash method
Replies: 4327
Views: 747176

Re: uncle jesse's simple sour mash method

The SG of a wash is measuring the sugar content and it cant make more sugar so that is wrong..??????????????
by Dnderhead
Wed Aug 14, 2013 2:32 pm
Forum: Flavoring and Aging
Topic: "WILD" OAK
Replies: 5
Views: 702

Re: "WILD" OAK

did you quench the wood? that is usually its quench or dip it in water while its hot right out of the fire.
by Dnderhead
Wed Aug 14, 2013 2:10 pm
Forum: Novice Distillers
Topic: smoke flavor
Replies: 18
Views: 988

Re: smoke flavor

"I could be wrong but most if not all are all barley. I'm not a big scotch fan." yes tho it can have other grain the old stile had some oats.thats the gains that grows in Scotland?. in modern times that mite have been added to. i Believe they "swap " with other countries (Canada for one) for other a...
by Dnderhead
Tue Aug 13, 2013 6:12 pm
Forum: Sugar
Topic: Corn Sugar for Corn Whiskey
Replies: 20
Views: 3964

Re: Corn Sugar for Corn Whiskey

"An old timer wouldn't have had good access to corn sugar either"
i dont even remember using sugar,witch was a scarce commodity.
we used to git something like 5lb a month? and it was saved for canning etc..most of those you seen using large amounts of sugar was in organized crime.
by Dnderhead
Tue Aug 13, 2013 5:55 pm
Forum: Mashing and Fermenting
Topic: 5.2 pH Adjuster
Replies: 13
Views: 1911

Re: 5.2 pH Adjuster

you should not be removing lime it acts as a buffer.it be better to use your water as is unless there is something really bad in it like sulfur,iron .
by Dnderhead
Tue Aug 13, 2013 5:28 pm
Forum: Novice Distillers
Topic: "cloudy" spirits
Replies: 16
Views: 1134

Re: "cloudy" spirits

basically the boiler is "set and forgit" once you bring it up to temperature turn it down to the output you want and then keep your hands off.from that time until the end, you pay attention to to product.and once you git to know what to expect that even gits boring because like a ferment 90% of your...
by Dnderhead
Tue Aug 13, 2013 5:24 am
Forum: Novice Distillers
Topic: "cloudy" spirits
Replies: 16
Views: 1134

Re: "cloudy" spirits

If your after "scotch" and such you don't look for "boiler change" its product change.
by Dnderhead
Mon Aug 12, 2013 8:34 am
Forum: Novice Distillers
Topic: "cloudy" spirits
Replies: 16
Views: 1134

Re: "cloudy" spirits

sounds like it mite be tales.
by Dnderhead
Mon Aug 12, 2013 8:31 am
Forum: Novice Distillers
Topic: smoke flavor
Replies: 18
Views: 988

Re: smoke flavor

The "smoke" in scotch if that is what your referring to came about by drying the malt over peat fires.so it is in the ferment.
by Dnderhead
Sun Aug 11, 2013 6:23 pm
Forum: Research and Theory
Topic: The Flame test? Flame color of methanol
Replies: 15
Views: 20577

Re: The Flame test? Flame color of methanol

if i remember right, lead burns blue-white ..tales will burn yellow?methanol burn blue as most alcohols do.but even if contaminated with lead most likely it would not be enough to effect the flame.
the lack of o2 can make alcohol burn yellow..so its not very useful.
by Dnderhead
Sat Aug 10, 2013 5:37 pm
Forum: Novice Distillers
Topic: Mash Question
Replies: 9
Views: 731

Re: Mash Question

" when using sugar its a wash,When using all grains it's called mash, due to the process... When using all fruit it's called must"
and when trying to make 19% with turbo its called a big BOOBOO....
by Dnderhead
Fri Aug 09, 2013 5:47 am
Forum: Grains
Topic: 2 Row malt+Amylase enzymes
Replies: 8
Views: 1586

Re: 2 Row malt+Amylase enzymes

Diestatice Power,,,,also written as L for lintier?,its the amount of enzymes .you need at least a average of 30 per LB.of grain.
by Dnderhead
Thu Aug 08, 2013 10:06 pm
Forum: Novice Distillers
Topic: bypass fermenting
Replies: 8
Views: 839

Re: bypass fermenting

some place iv seen that does sale that way but i dont thank it can be released.
it has to be kept in bond until its bottled. also in most states you need a license to have that much on hand.so i thank you buy the barrel of whiskey they keep it and send you a bottle as you order.
by Dnderhead
Thu Aug 08, 2013 9:53 pm
Forum: Recipe Development
Topic: Fresh Pineapple Mash - Low Sugar SG Reading
Replies: 19
Views: 7459

Re: Fresh Pineapple Mash - Low Sugar SG Reading

"willing to sample the spirit, how else can you determine it's quality? That is, I can barely handle 40% ABV straight up"
i make cuts "on the fly" or as it comes out of the still and you don't "sample" as taking a shot,,i just whet my finger.what "sticks " on is enough to tell.
by Dnderhead
Thu Aug 08, 2013 9:41 pm
Forum: My First .....
Topic: Coconut Arrack
Replies: 10
Views: 1718

Re: Coconut Arrack

Any of various spirituous liquors distilled from the fermented sap of toddy palms. they climb the palms ,cut off the flower stem and ketch the sap..then this sap is fermented in versus ways depending what is being made.from just letting it sour and ferment on its own to more modern way of using yeas...
by Dnderhead
Thu Aug 08, 2013 8:05 pm
Forum: Mashing and Fermenting
Topic: Fermentation temperature?
Replies: 15
Views: 3609

Re: Fermentation temperature?

70f is not that bad.
by Dnderhead
Thu Aug 08, 2013 5:42 pm
Forum: Novice Distillers
Topic: Hominy
Replies: 37
Views: 3266

Re: Hominy

May I also say "koji" is used to make other things like sort of rice "pudding" that is why its in the Chinese food stores .
the diferant spores have diferant flavors or should say creates diferant flavors.
by Dnderhead
Thu Aug 08, 2013 5:36 pm
Forum: Novice Distillers
Topic: Hominy
Replies: 37
Views: 3266

Re: Hominy

ok here is complete instructions (pay attention to 5#) How to Make Sake Things You'll Need 1 1/2 cups Short grain white rice Large bowl Colander 1 Wash your 1 1/2 cups of short grain white rice by running cold water over it in a large bowl. You are removing the starch powder from the rice. Rinse wit...
by Dnderhead
Thu Aug 08, 2013 5:18 pm
Forum: Novice Distillers
Topic: Bluest of Blue
Replies: 15
Views: 957

Re: Bluest of Blue

NOPE to late,,its caused by to much nitrogen and a alkaline wash.
it will make mold /bug killer..
by Dnderhead
Thu Aug 08, 2013 2:12 pm
Forum: Mashing and Fermenting
Topic: Fermenting used coffee grounds ?
Replies: 15
Views: 4176

Re: Fermenting used coffee grounds ?

some of this food in the raw is down right disgusting . how anybody learned to cook it and drink or eat it i have no idea.it seams as a cave man if you ate something and it did not taste good ,made you sick or even killed you you would never touch it again." if I cook this maybe it wont kill me" HAY...
by Dnderhead
Thu Aug 08, 2013 2:01 pm
Forum: Recipe Development
Topic: Fresh Pineapple Mash - Low Sugar SG Reading
Replies: 19
Views: 7459

Re: Fresh Pineapple Mash - Low Sugar SG Reading

when you distill its not "clean cut" the bad fades out over time.then you have "clean harts" then it fades back to bad tasting again ,not the same as in the beginning but bad nun the less. so it mite start with a "bite" or smell like pant thinner or with a few other descriptions then when this is go...
by Dnderhead
Thu Aug 08, 2013 4:42 am
Forum: ** Welcome Center **
Topic: I need some help
Replies: 14
Views: 966

Re: I need some help

"i tested the wash a few days ago it was about 10% but now it is showing only about 5% but i know i should be using a hydrometer to test the wash.."
a beer/wine/mash hydrometer shows the amount of sugar or lack of.
so it "counts down" from "possible alcohol" down to????
by Dnderhead
Thu Aug 08, 2013 4:06 am
Forum: Mashing and Fermenting
Topic: Fermenting used coffee grounds ?
Replies: 15
Views: 4176

Re: Fermenting used coffee grounds ?

coffee is so low in food value that you mite as well say its zip..
by Dnderhead
Wed Aug 07, 2013 6:05 pm
Forum: Novice Distillers
Topic: Hominy
Replies: 37
Views: 3266

Re: Hominy

They are a mold,>>>>>>>>>YES And also a fungus,>>>>>>>>YES and also a yeast.>>>>>>>>> NO the mold/fungus brakes down the starch then yeast is added..or some yeast mite be added at the same time. http://www.sake-world.com/html/brewing-process.html" onclick="window.open(this.href);return false;" rel="...
by Dnderhead
Wed Aug 07, 2013 5:19 pm
Forum: Sugar
Topic: Corn Sugar for Corn Whiskey
Replies: 20
Views: 3964

Re: Corn Sugar for Corn Whiskey

well im wondering how old this "old timer " is if he used turbo, witch I thought was a fairly new development.in my opinion if he was a "old timer" then he mite be using wild yeast,or even a self domesticated one.
by Dnderhead
Wed Aug 07, 2013 4:27 pm
Forum: Novice Distillers
Topic: Hominy
Replies: 37
Views: 3266

Re: Hominy

"Aspergillus is a mold that secretes the alpha and beta amylase enzymes that allowed the Sacc."
correct.both monascus and aspergillus are mold that brake down the starch (in place of malt),then yeast is added to ferment.