Sharks_n_danger wrote:None of the in-laws have heard of it. I’ll check with the extended side next time I see them.
There's not much known about the famous amongst those Russians wine of bread
Meanwhile, I'm getting encouraged to start a new thread for describing the second method of creating that bread-ish substance...
Please, feel free to jump on this thread with that!!
Re: Polugar
Posted: Tue May 21, 2019 7:59 pm
by VLAGAVULVIN
DSmith78 wrote:
Please, feel free to jump on this thread with that!!
But what's the difference? Imma tell it across the board 'cause it has to do with all reach-of-fusels low wines and tails-based aromas (including rums!)...
I've woken this thread up to ask for advice on a couple of techniques as researching has drawn a blank.
I made a Polugar a while back and it was... OK. But I keep reading that this drink was traditionally cleaned with egg whites, birch charcoal and bread. The charcoal I obviously understand and I know adding egg whites to a spirit adds a lovely smooth texture but how do you "clean" a spirit with egg whites? And bread?? Any information will be greatly appreciated!
Re: Polugar
Posted: Sun Oct 20, 2019 7:22 am
by VLAGAVULVIN
We clean, do we?.. Well, if the one gets some Polugar that sounds OK then... is it worth to clean it?
And let's make the difference between cleaning the product and masking the stinkies...
Talking of bread — it's not so good sorbent as charcoal. But it could mask not bad, as well as add color, flavor and taste. To begin with, let's take some brown bread: the "browner" (due to some rye malt extract inside) = the better. All those coriander and/or caraway sorts are OK, too. Well, let's cut some bread as 1x1x3cm bricks and then put them into the oven. We need crackers, quite strongly dried and even slightly carbonized. Drop them into your likker, about 50-100g per liter and wait a week. Then filter, that's all. If you put just bread (not crackers) — the booze gets cloudy.
There's a vid about (in Russian but quite understandable just seeing) — do you need it? Once upon a time added some crackers to my bread wines according to this vid but... it's better without, imo.
And talking of all that eggs mess — do you really wanna read it here? Maybe, it's better give you some hints how to make our traditional barley infusions, basing on neutrals such as Everclear etc...
Re: Polugar
Posted: Sun Oct 20, 2019 11:54 am
by DSmith78
Thank you again for your response! I really like the sound of experimenting with the bread crackers - if you have the link to the video I would be very grateful. As for the eggs - I've read it a few times and not sure on what is meant by it? I know how to clean spirits with milk and lemon but I'm guessing this is a different technique? I'll keep searching...
Re: Polugar
Posted: Sun Oct 20, 2019 10:53 pm
by VLAGAVULVIN
DSmith78 wrote: ↑Sun Oct 20, 2019 11:54 am
I really like the sound of experimenting with the bread crackers - if you have the link to the video I would be very grateful.
As this guy is too slow in motion,,, you could watch it at 2x or 4x speed
Just start from 2:40 approx.
DSmith78 wrote: ↑Sun Oct 20, 2019 11:54 am
As for the eggs - I've read it a few times and not sure on what is meant by it? I know how to clean spirits with milk and lemon but I'm guessing this is a different technique?
Adhesive (glue) bonding. Getting the concretion of proteins with fusels is only half done. And the long way to knock this sh!t outta the product. Try to check this out... And I would not put my signature under that info for I never tried it in fact.
DSmith78 wrote: ↑Sun Oct 20, 2019 11:54 am
I really like the sound of experimenting with the bread crackers - if you have the link to the video I would be very grateful.
As this guy is too slow in motion,,, you could watch it at 2x or 4x speed
Just start from 2:40 approx.
This is absolutely perfect, thank you! I'm definitely going to try a rye Polugar again but using these additional techniques I've now learned. I presume the white bucket in the video is full of birch charcoal?
Thank you again, you've really helped me.
DSmith78 wrote: ↑Sun Oct 20, 2019 11:54 am
As for the eggs - I've read it a few times and not sure on what is meant by it? I know how to clean spirits with milk and lemon but I'm guessing this is a different technique?
Adhesive (glue) bonding. Getting the concretion of proteins with fusels is only half done. And the long way to knock this sh!t outta the product. Try to check this out... And I would not put my signature under that info for I never tried it in fact.
Re: Polugar
Posted: Mon Oct 21, 2019 2:07 am
by VLAGAVULVIN
DSmith78 wrote: ↑Mon Oct 21, 2019 1:10 am
Thank you again, you've really helped me.
You're welcome anytime...
DSmith78 wrote: ↑Mon Oct 21, 2019 1:10 am
This is absolutely perfect, thank you! I'm definitely going to try a rye Polugar again but using these additional techniques I've now learned. I presume the white bucket in the video is full of birch charcoal?
Yepp, that was the birch charcoal. That has no difference (in effect) with the coconut charcoal
Re: Polugar
Posted: Wed Dec 11, 2019 4:10 am
by DSmith78
Well I've finally decided to have a half decent stab at this - if you're interested have a look at my breakfast cereal Polugar thread.
Well, if the one gets some Polugar that sounds OK then... is it worth to clean it?
Maybe, it's better give you some hints how to make our traditional barley infusions, basing on neutrals such as Everclear etc...
I know how to clean spirits with milk and lemon but I'm guessing this is a different technique? I'll keep searching...