tonite I is having a tall, cold, hand crafted, bastardized California brown ale. my first kegged beer then later when wifeys not watchin 3mo old cf white dog
Drinking what I call "Bastard Likker".
Feint's from my UJSM and AB runs. Proportions of which are unknown that's why it's a Bastard.
I use some feint's in every still charge, but not all of them, and after time they accumulate and I run them. 3.5 gallon still charge of feint's.
Triple distilled and rested on heavy charred oak spirals for a month.
Yum!
Did an experiment today, at the end of an all grain stripping run while at 18% ABV instead of turning off the power and emptying the boiler I replaced the potstill head with a filled column* and collected about 350ml of 92% "grain ethanol" which I diluted to 42% "grain wodka". Was surprised by the amount of flavor that came over! Or to put it another way, it's quite rough. But drinkable nonetheless.
Odin wrote:Just finished a bottle of Chateauneuf du Pape. Nice. Bit high on alcohol, this wine, with 14.5% ...
My favorite French red wine, quite rich in alcohol indeed but that's to be expected - the grapes are grown in an area where the white pebbles reflect the sunlight back up... Been there a few times, once went to a restaurant where I wondered why the (mostly American) tourist visitors where ordering cola with their meal
My second choice would be a Saint-Émilion, a great red wine from the eastern part of the Bordeaux region.
That time of the year that I buy a bottle of better than average. This year it is Glenmorangie 10 yearold single malt. mighty tastey
welcome aboard some of us are ornery old coots but if you do a lot of
reading and don't ask stupid questions you'll be alright most are
big help
Dunder
Last week I did two strips of chicken scratch followed by a 1.5 spirit run with the remaining wash... I blended it a bit Tailsy as I intended to age it but the SOH tasted it and says she likes it better than the Svedka she's been drinking and has claimed the first bottle as hers... I like it straight up or in a black russian... I have enough blended proof for a couple more liters... She's already wondering when I'm starting another batch of chicken scratch...
Took a liter size bottle of Triple Smoke (peat, beechwood, cherry smoked malts) to the neighbors for New Years Eve festivities, and brought back some glass and a cork a few hours later.
Jimbo wrote:Took a liter size bottle of Triple Smoke (peat, beechwood, cherry smoked malts) to the neighbors for New Years Eve festivities, and brought back some glass and a cork a few hours later.
I'm having a glass of Cuginogrizzo's bourbon that he sent home with me a couple weeks ago.
He used European oak to age it with, and it is totally different from the White Oak I am used to.
It is very smooth and the Oak taste doesn't jump out and grab you.
Hey buddy, I may have to come back and get another jar!
Hi there,
I like to make a cocktail put in shot glasses and try small portions of each cocktail.
Absolutely I'm a lover of Brazilian cachaça, whiskey and beer.
I just pulled an all Molly rum off the wood from about 5 months. Diluted down to 40%....just amazing! This was an all Molly made with food grade blackstrap.... a much lighter flavor than the feed grade but still fantastic!
One of the great things about my job is that I get free drinks from my customers like every week. I'll share some tasting notes and pictures on them. Today I got a package from Sweden. From a brewery that's now also distilling. Five bottles. Very young calvados, gin, sugar base spirit, brandy and artichoke. I will taste some later tonight.
Here are two pictures.
Regards, Odin.
Attachments
"Great art is created only through diligent and painstaking effort to perfect and polish oneself." by Buddhist filosofer Daisaku Ikeda.
Its 40°f and raining hard enough that i dont wanna walk to the shop. The wifes at work,kids at their grandparents and all the animals are fed. Seems its just me and the dogs tonite...i think that means im cleared to start sippin....
The weather says apple pie,slightly warmed, spiked with a shot of persimmon brandy mixed in and topped with whip cream. Then on to the uj and 7up.
Remember not to blow yourself up,you only get to forget once!
Deo Vendice
Never eat Mexican food north or east of Dallas tx!
jb-texshine wrote:Its 40°f and raining hard enough that i dont wanna walk to the shop. The wifes at work,kids at their grandparents and all the animals are fed. Seems its just me and the dogs tonite...i think that means im cleared to start sippin....
The weather says apple pie,slightly warmed, spiked with a shot of persimmon brandy mixed in and topped with whip cream. Then on to the uj and 7up.
Similar circumstance and weather here except the wife is tucked in close to me in her chair .
She just asked me if I'd like to share a 'Slippery Nipple' with her .
After we share that drink I expect I'll be going to bed early .
If you ain't the lead dog in the team , the scenery never changes . Ga Flatwoods made my avatar and I want to thank him for that .
Don't drink water , fish fornicate in it .
Truckinbutch wrote:Similar circumstance and weather here except the wife is tucked in close to me in her chair .
She just asked me if I'd like to share a 'Slippery Nipple' with her .
After we share that drink I expect I'll be going to bed early .
My new gin, named "Cheese-eater" - named so to annoy both my neighbors to the North and the folks at Beefeater. I'll need to keep something to bring to Odin's "Distilling White Spirits" workshop next month
I'm drinking some plum brandy, I made at least 3 or 4 years ago.
Not particularly great, but it's better than some of the high dollar commercial brandy I've sampled.
It's smooth, but seems to be lacking in character.
Enjoying a glass of 4 year old gumballhead neat. Very nice. I took it off oak at 2 years but it keeps getting better. Reminds me of Jack. Clean but tasty. Very nice drinker for a sugarhead. Recipe is at the end of my bourbon recipe in sig below.
Did a little Whiskey Sour experimentation last night. Here's what I found...
Whiskey sour is a simple and delicious drink. Just 2 parts whiskey, 1 part fresh lemon juice, 1 tsp sugar or some simple syrup and shaken over ice. To take it over the top and really do it up it can have an eggwhite added as well. If you do the egg white, shake before adding ice as the egg will emulsify better if not ice cold. Then add ice and shake again. Pour in glass, toss a lime wedge and marashino cherry on top and enjoy.
Its a tasty drink. I tried it both ways above with and without the egg. The egg turns it into a frothy dessert, nice, for 1. But I generally drink these tasty drinks too fast to want that many desserts.
I also tried it with Bourbon and with a Gumballhead (sugar head made from spent Bourbon mash). The sugarhead really didnt have the backbone to stand up to the other groceries. The bourbon version was tasty, and after a few more that way, without the egg, I woke up after midnight to see netflix asking me if I was still watching the series. God bless them for checking in once in a while late at night to see if youre asleep, instead of just playing the episodes back to back all night...
I'm drinking my first bourbon, a glass of distiller's select Woodford Reserve I'm typically an IPA guy with a Southern Comfort sweet tooth. I like it neat which surprised me. I actually bought it to try and pick out the flavors that I read about and the texture to the touch which I'm not sure if you can relate it to the process of distillation due to the fact that it was already on oak. It does have a slippery feeling though. next bottle will be a bourbon with some age to it. Oh any suggestions on another bourbon in this category would be appreciated. I guess I'm getting off topic Sorry
LH
A little spoon feeding *For New & Novice Distillers viewtopic.php?f=15&t=52975
Hd Google Search Is your friend
You know what I would like to see? A sub forum created, dedicated to all the cordials and liquors you can make from nuetrals. A place to find the grand marnier recipie, Kalua, fire piss, etc. A cordial section. Would be nice in one place.
"Come on you stranger, you legend, you martyr, and shine!
You reached for the secret too soon, you cried for the moon.
Shine on you crazy diamond."
Killing the whiskey sours again tonight, see a few posts down for the experimentation I did. This time I did up a jug of simple syrup first. Its nice to get that super sweet syrup in the shaker and sweeten to taste. Seems I like these a bit on the sweet side to balance the large amount of lemon juice in there. Using Meyer lemons tonight. Damn delicious. Im making these with 2 parts bourbon, 1 part fresh squeezed meyer lemon juice and 1 part simple syrup.