Search found 68 matches

by Samogon
Tue Jul 26, 2011 9:46 am
Forum: Flavoring and Aging
Topic: freezer aging ??
Replies: 16
Views: 4687

Re: freezer aging ??

My experience has been that the temperature of the whiskey when it is removed from the wood seems to make a difference. That is, if the whiskey is hot when it comes out of the barrel (summer) it can taste dramatically woody and astringent, but the exact same spirit removed when cool tastes mellower ...
by Samogon
Tue Jul 26, 2011 9:14 am
Forum: Flavoring and Aging
Topic: Small barrel aging backlash starting
Replies: 14
Views: 7223

Small barrel aging backlash starting

The whiskey press has started to take issue with micro-distiller's claims that smaller barrels get the same result as large barrels sooner. Good reads, but at the home scale, maybe not practical. http://www.whatdoesjohnknow.com/2011/06/27/do-smaller-whiskey-barrels-mature-whiskey-faster/" oncli...
by Samogon
Mon Mar 22, 2010 1:27 pm
Forum: Grains
Topic: Malt Recommendations for Scotch?
Replies: 51
Views: 15682

Re: Malt Recommendations for Scotch?

My plan is to buy some peated malt at the brew store to mix with regular 2-row base malt. What percentage do you guys think would result in moderate smoke? The homebrew guidelines recommend never exceeding 20% on smoked malt, and I know from experience that smoky flavors are quite volatile and WILL ...
by Samogon
Fri Feb 06, 2009 2:29 pm
Forum: Novice Distillers
Topic: Sweet Feed Wash
Replies: 60
Views: 58940

Re: Sweet Feed Wash

I would treat it like a UJSM and dissolve the new sugar in a gallon or so of hot backset (what's left in the still after running the previous batch) and adding that back to the bucket when cool. If you add cool water first (and you should add it right after you take out the wash so the grain and yea...
by Samogon
Fri Feb 06, 2009 12:45 pm
Forum: Novice Forum Graveyard
Topic: Question about methanol
Replies: 23
Views: 3957

Re: Question about methanol

Methanol is present in both heads and tails because it forms azeotropes with all alcohols - not just methanol. I was curious about this one, since the last word appears to be mis-typed. I tried to find a listing of all methanol's azeotropes and found this: http://eweb.chemeng.ed.ac.uk/chem_eng/azeo...
by Samogon
Wed Apr 02, 2008 5:37 pm
Forum: History and Folklore
Topic: tennessee whiskey on the discovery channel
Replies: 4
Views: 3459

great Modern Marvels on Bourbon

Kind of focused on major brands, but a very good production. I learned a few things: 'iron in water ruins the whiskey'. They even touched on aging and barrel rotation. With David Wondrich and Dale DeGroff on history and cocktails, respectively. First is shockwave link, other is 'normal' http://www.y...
by Samogon
Fri Feb 08, 2008 8:46 am
Forum: Condensers/Cooling Methods
Topic: Jackson Crossflow Condenser
Replies: 58
Views: 58818

The condenser as originally specified is a column head cooler to induce reflux. So actually it increases the coolant temp! :wink: Head over to http://distillers.tastylime.net/library/Listings2.htm#Books%20Listings and click on 'Build A Practical Eco-Friendly Home Still' by Howard (Harry) Jackson. At...
by Samogon
Thu Feb 07, 2008 4:01 pm
Forum: Boilers
Topic: My Bits
Replies: 94
Views: 21212

HookLine wrote: So whatever you do, don't let him see THIS.
May I ask where that picture is taken? I know most fab shops look the same, but darned if that don't look familiar.
by Samogon
Thu Feb 07, 2008 12:48 pm
Forum: Recipe Development
Topic: A gin experiment of sorts
Replies: 31
Views: 11841

So, did you leave the botanicals in the wash when you ran it, or strain them out first? And was the vodka you soaked them in 80 proof, or higher? IIRC, last time you put your gin basket after the condenser, and had to run the product again, as it was green and too flavorful. It seems to me that a 'g...
by Samogon
Tue Dec 04, 2007 9:00 am
Forum: Resources and Reviews
Topic: Micro-Distillery movement in US kicks into high speed
Replies: 1
Views: 2422

Micro-Distillery movement in US kicks into high speed

http://www.slashfood.com/2007/11/30/mic ... igh-speed/
Article about the boom in legal, commercial micro-distilleries.

Has a list of a few places where you can take courses or workshops on brewing and distilling.
by Samogon
Wed Nov 28, 2007 9:50 pm
Forum: Resources and Reviews
Topic: NYTimes article on bourbons
Replies: 4
Views: 2170

I've had all the ones under $40 but the Jim Beam black. Kind of made me want to try it, and it is cheap, but I hesitate because the regular Jim is so bad. Now I'm really torn- probably try ordering it somewhere. Of the others the Basil Hayden stands out in my memory. Recently had a Weller I liked, b...
by Samogon
Wed Nov 28, 2007 7:02 pm
Forum: Resources and Reviews
Topic: NYTimes article on bourbons
Replies: 4
Views: 2170

NYTimes article on bourbons

Nice write up on the more widely distributed bourbons from Nov 28.

http://www.nytimes.com/2007/11/28/dining/28bour.html

Image
by Samogon
Thu Nov 15, 2007 4:02 pm
Forum: Recipe Development
Topic: Uncle Remus' Briar Patch Gin
Replies: 75
Views: 93266

3 common ways for gin... 1) Macereate and distillwith the botanicals in the boiler 2) Gin basket with botanicals that are exposed to alcohol steam 3) Flavorless spirit infused with extracts In the US all 3 can be labeled as gin I have only used method number 1 so far, but have dilluted the flavor w...
by Samogon
Thu Nov 15, 2007 11:22 am
Forum: Off-Topic Discussion
Topic: opening a legal distillery in the U.S.
Replies: 343
Views: 147466

So you have a federal license but not yet state? And therefore there is no product yet, right?

Congrats on your latest progress.
by Samogon
Wed Aug 29, 2007 10:18 am
Forum: Off-Topic Discussion
Topic: Jokes
Replies: 4252
Views: 725837

Jim and John were identical twins. Jim owned an old dilapidated boat and kept pretty much to himself. One day he rented out his boat to a group of out-of-staters who ended up sinking it. He spent all day trying to salvage as much stuff as he could from the sunken vessel and was out of touch all that...
by Samogon
Tue May 29, 2007 10:31 am
Forum: Still Related Hardware
Topic: hoff steavens kegs
Replies: 2
Views: 1271

The valve you describe is formally known as a 'Golden Gate' to help you in your Googling. I checked 'golden gate tap keg' quickly and came up with http://brewingtechniques.com/library/backissues/issue7.3/parker.html . I have one of these, but I got the valve out so long ago I have no recollection. M...
by Samogon
Mon May 21, 2007 12:18 pm
Forum: Tried and True Recipes
Topic: uncle jesse's simple sour mash method
Replies: 4799
Views: 1217812

Virginia Gentleman wrote:was asking more about mixing heads and hearts from the run.
Most of the whiskey-making info I've seen says to mix in the early tails, not the heads. But obviously, you might like a sweeter whiskey, rather than one that's maybe a bit 'grainy' tasting.
by Samogon
Mon May 14, 2007 10:18 am
Forum: Still Related Hardware
Topic: Leaky Still (My First Pot Still)
Replies: 38
Views: 11381

If the size of yer waterbucket for the coil is equal or larger than yer boiler than ya need no ice, runnin' water, or additional coolin' when (distillin' alcohol). This is truly news to me. All the stills I've seen have had some form of coolant for the coils. Anyone else care to comment? It would b...
by Samogon
Wed May 02, 2007 12:02 pm
Forum: Mashing and Fermenting
Topic: New recipe run data
Replies: 7
Views: 2060

You distill on the grain, right? Might have more fusel 'oils' available. Second run should remove those. I've only gotten cloudy distillate once, just during the foreshots, and my boiler was definitely too full. I usually get floating 'slicks' of scum on top by the time I get to tails in a stripping...
by Samogon
Wed May 02, 2007 8:58 am
Forum: Mashing and Fermenting
Topic: New recipe run data
Replies: 7
Views: 2060

I'm going to go out on a limb and suggest that you run your pot still faster. The 2-3 drips per second recommendation is for reflux stills, where you are trying not to disturb equilibrium. There has been a lot of discussion on this recently and folks like pintoshine have said that they have noticed ...
by Samogon
Tue May 01, 2007 8:43 am
Forum: Still Related Hardware
Topic: ebey still
Replies: 6
Views: 1956

It is definitely strange that the vapor enters the bottom of the condenser. Unless, of course it isn't a still at all.

I'm guessing that ain't lead-free solder.

Image
by Samogon
Mon Apr 30, 2007 9:02 am
Forum: Recipe Development
Topic: Bay leaf vodka
Replies: 11
Views: 8233

vinifera wrote:I wonder what Allspice is? Different brands, different mix I guess.
A common misconception. There is a plant called allspice (Pimenta dioica), and you can buy whole allspice 'berries' to grind yourself if you like.

http://en.wikipedia.org/wiki/Allspice
by Samogon
Mon Apr 30, 2007 8:52 am
Forum: Mashing and Fermenting
Topic: Which mash first?
Replies: 4
Views: 1481

From my experience with Georgia Moon, I think they leave a lot of tails in it - the stuff smells terrible. Like late tails - old socks, nasty funk. Taking the extremely conservative 70% tails cut that Uncle Jesse has in his recipe yields a much nicer smelling product. One advantage home brewers and ...
by Samogon
Fri Apr 27, 2007 10:01 am
Forum: Still Related Hardware
Topic: Alcohometer Holder
Replies: 27
Views: 7194

Re: this is great info!

For the connection to the existing condenser I'll use a brass tubing sleeve just as I do to connect the condenser to the column cross tube (lynne arm??) wrapped with a little teflon tape. Makes assembly and removal easy. Make sure you don't seal it off, otherwise you'll get a small back pressure (o...
by Samogon
Fri Apr 27, 2007 7:46 am
Forum: Recipe Development
Topic: Cheap / simple grape brandy wash...
Replies: 33
Views: 26913

Re: Cheap / simple grape brandy wash...

I am trying this recipe right now and have a question, at day four of the fermentation my bubbler is still going pretty hard, 11 - 12 bubbles per minute. Should I still siphon it off and rack it to a secondary, or let it go until it slows down some? Will I be loosing some flavor by letting it go lo...
by Samogon
Wed Apr 25, 2007 8:49 am
Forum: Research and Theory
Topic: need a formula
Replies: 18
Views: 6440

Re: OK

It turns out that the tables in the Gauging Manual of Title 27 CFR were extrapolated from data published in the Journal of the National Bureau of Standards in 1913, a copy of which is available on microfilm at the Federal Records branch of the state library in Sacramento. So I gotta drive a few hou...
by Samogon
Mon Apr 23, 2007 10:53 am
Forum: Related Electric Accessories
Topic: Why won't water heater element fit a standard NPT coupling?
Replies: 13
Views: 7663

NPSM threads are covered in ANSI B1.20.1 'Pipe Threads, General Purpose (Inch)'. FWIW, you'd want section 6.2 'Free-fitting Mechanical Joints for Fixtures, NPSM'. But the standard won't solve your problem, and I certainly wouldn't go out and get a copy if I were you. A machinist should have the tabl...
by Samogon
Mon Apr 23, 2007 10:24 am
Forum: Flavoring and Aging
Topic: Bottling
Replies: 17
Views: 8807

I have been using used liquor and wine bottles that I have around also. The Buffalo Trace bottle is also one of my favorites - love the shape, reminiscent of a still - and comes with a nice cork. However, while we're talking about cleaning bottles - I have had for some time a number of very nice gal...
by Samogon
Tue Apr 17, 2007 9:47 am
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: Yeast farming?
Replies: 4
Views: 1968

Re: Yeast farming?

Is there a reason why you can't take half your starter and put it in the fridge for next time? That is what I do to maintain a pure strain - keep about 1/8 of the starter. You do have to keep feeding it occasionally. I'd rather keep a stock of pure stuff for making more starters than risk contamina...
by Samogon
Mon Apr 16, 2007 10:16 am
Forum: Sugar
Topic: Sugar Price
Replies: 14
Views: 6555

Re: Sugar Price

birdwatcher wrote:Can they beat 28 cents per pound?
Yeah, but them's Canuck pennies, right? So $1.27CAD is about $1.13USD for 4.4 pounds. That's a heckuva price. I buy 10 pounders for $4.89, that's a regular price. 49 cents a pound vs 26 cents.