Search found 1001 matches
- Thu Aug 13, 2020 10:35 pm
- Forum: Gin
- Topic: Odin's gone wrong
- Replies: 29
- Views: 3368
Re: Odin's gone wrong
The cloudiness are volatile terpenes which have a low solubility in water, but a high solubility in ethanol. There are a few ways you can do this: -Dilute the gin with water to <20% ABV, store it at almost freezing temperatures and do not move it. The terpenes will settle and accumulate. Decant the ...
- Fri Aug 09, 2019 4:48 pm
- Forum: Craft Distillers
- Topic: Atomic vodka made in Chernobyl
- Replies: 8
- Views: 3315
Re: Atomic vodka made in Chernobyl
unintentionally microwave rapid aged
- Thu Aug 01, 2019 7:34 pm
- Forum: Flavoring and Aging
- Topic: The Blue Gin
- Replies: 56
- Views: 8760
Re: The Blue Gin
It looks as wild as you'd imagine.
- Thu Aug 01, 2019 3:56 pm
- Forum: Flavoring and Aging
- Topic: The Blue Gin
- Replies: 56
- Views: 8760
Re: The Blue Gin
Years ago I worked at a Sushi Restaurant. We used to cook rice with butterfly pea flower to make colorful rolls for people with young children. It's been used for centuries to make tea in Thailand and it actually kind of surprises me it's only just caught on here in North America.
- Thu Aug 01, 2019 3:36 pm
- Forum: Fruits & Vegetables
- Topic: Peach Brandy!
- Replies: 169
- Views: 48293
Re: Peach Brandy!
Going to post a great image again, http://culinarium-signor.at/WebRoot/Store6/Shops/f4eded1e-48ed-4169-902e-3c1f1b2e6c10/545F/6C56/261B/BF57/2234/0A48/351F/601C/IMG_0975.JPG" onclick="window.open(this.href);return false;" rel="nofollow Long story short, aging spirits in "neu...
- Sun Apr 07, 2019 12:58 pm
- Forum: Fruits & Vegetables
- Topic: Dried apricots
- Replies: 11
- Views: 2772
Re: Dried apricots
The amount of sulfur is negligible, as well as sorbate. Dried apricots have a naturally low water-activity level and are shelf stable - the added preservatives serve only as a form of long term stability since the sugars within the fruit are hygroscopic and will gradually absorb water from the air o...
- Sun Mar 10, 2019 4:03 pm
- Forum: Novice Distillers
- Topic: First run, disgusting
- Replies: 26
- Views: 3180
Re: First run, disgusting
If the wine smelled and tasted good, so will the distillate. If it smelled and tasted bad, so will the distillate.
Was it sulfited?
Was it sulfited?
- Mon Feb 18, 2019 8:55 pm
- Forum: Mashing and Fermenting
- Topic: Jokes on me - infected ferment
- Replies: 5
- Views: 1446
Re: Jokes on me - infected ferment
IMO you can't ester your way out of a butyric acid mess. The thing about esterification is that at a certain point during aging, the speed of esterification tapers off as less free hydrogen ions are available to help it along and a certain aspect of unpleasant-pukiness will remain. In other words th...
- Wed Feb 13, 2019 12:29 pm
- Forum: Still Related Hardware
- Topic: Refining lentil
- Replies: 23
- Views: 3944
Re: Refining lentil
No, because it is immediately above the boiler. The heads are condensing back into the rest of the fractions and remixing with them.
- Sat Feb 02, 2019 5:24 pm
- Forum: Still Related Hardware
- Topic: Refining lentil
- Replies: 23
- Views: 3944
Re: Refining lentil
The lentil exists solely to increase heart yield by way of tails re pression, and finding the correct temperature of water to allow continued extraction of hearts while continuing to prevent tail from passing the lentil will be a learning process on a case by case basis - such as how fast you are ru...
- Sat Jan 26, 2019 10:26 am
- Forum: Off-Topic Discussion
- Topic: Oldest thread on HD?
- Replies: 24
- Views: 3135
Re: Oldest thread on HD?
https://web.archive.org/web/20040401115 ... iller.org/" onclick="window.open(this.href);return false;" rel="nofollow
Head to "Resources" and then forum. 2004 the earliest one I could find intact.
Head to "Resources" and then forum. 2004 the earliest one I could find intact.
- Tue Aug 21, 2018 1:27 am
- Forum: Novice Distillers
- Topic: Lacto infection or yeast?
- Replies: 12
- Views: 1786
Re: Lacto infection or yeast?
That's just solids. You're quite fine.
- Thu Jul 26, 2018 9:31 am
- Forum: Fruits & Vegetables
- Topic: Apricot Brandy Project
- Replies: 14
- Views: 3438
Re: Apricot Brandy Project
With = more almond aspect just after hearts portion, bitterness. Free cyanide not a concern especially with proper heads removal.
Without = straightforward fruit flavor
Without = straightforward fruit flavor
- Sun May 06, 2018 11:37 am
- Forum: Grains
- Topic: The Maillard Reaction
- Replies: 139
- Views: 63659
Re: The Maillard Reaction
correct, it was unmalted. Then that is your issue. There are probably sugars in the grain but not enough to generate a substantial amount of the desired maillard product. I would recommend instead roasting your grain at 240-260f. Any darker and you will have overwhelming chocolate/coffee flavor in ...
- Mon Apr 30, 2018 1:44 pm
- Forum: Grains
- Topic: The Maillard Reaction
- Replies: 139
- Views: 63659
Re: The Maillard Reaction
The problem is that you denatured any enzyme within the rye berry which would have converted some of the starch into sugars which then would have reacted with nitrogen compounds in the grain. Crystal Malt is made in two stages, first by heating to the temperature of alpha/beta amylase balance and th...
- Thu Mar 08, 2018 2:45 pm
- Forum: Research and Theory
- Topic: Using reflux to encourage Fischer Esterification
- Replies: 48
- Views: 7334
Re: Using reflux to encourage Fischer Esterification
I'm still researching this but it appears that beyond Fischer Esterificaton, copper in the still may also catalyze ester formation. https://homedistiller.org/forum/viewtopic.php?f=1&t=69935 All the transition metal oxides are known catalysts in organic chemistry, e.g. MnO2, Cu₂(OH)₃Cl, etc. Cop...
- Thu Mar 08, 2018 7:21 am
- Forum: Flavoring and Aging
- Topic: Oak and whiskey
- Replies: 190
- Views: 71712
Re: Oak and whiskey
The transition of higher ABV to lower or vice versa over time means a wide range of compounds are extracted gradually in conventional aging.
- Fri Mar 02, 2018 8:37 am
- Forum: Flavoring and Aging
- Topic: Nuclear Whiskey / Nuclear Rum and Spirits Rapid Ageing
- Replies: 1076
- Views: 237980
Re: Nuclear Whiskey / Nuclear Rum and Spirits Rapid Ageing
Alcohol is also incredibly good at absorbing volatile compounds that happen to come in contact with it. While there is no known scientific study showing this or discussing it (...yet), I can say from personal observation from a number of distillates I have tasted have "cellar character" fr...
- Sun Jan 21, 2018 1:56 pm
- Forum: Recipe Development
- Topic: Peach Shine ...is it possible
- Replies: 32
- Views: 8027
Re: Peach Shine ...is it possible
The answer to this is to literally just ferment a mash of very ripe peaches. It's vitally important to pick up and smell the peaches. They're best when in an almost overripe state, practically falling off the tree, and then stored for a day or two together in a box which will soften them even more. ...
- Thu Dec 21, 2017 11:19 pm
- Forum: Research and Theory
- Topic: Using reflux to encourage Fischer Esterification
- Replies: 48
- Views: 7334
Re: Using reflux to encourage Fischer Esterification
I like the thought but the problem with this idea is that you are going to be proofing to 60-70% and barrel aging it. Barrels impart their own acids and other things the spirit reacts with. In other words, you are going to still be aging this for a long time anyway, so why bother with the additional...
- Thu Dec 07, 2017 3:40 pm
- Forum: Essential Oils
- Topic: Non-alcoholic distillates
- Replies: 14
- Views: 4993
Re: Non-alcoholic distillates
Not sure why your hydrosol is weak tasting. If your material is abundant in volatiles they will make it into the hydrosol no matter what. Do you leave it sitting out after you distill it or do you cool it down and bottle it asap? You could just be leaving the warm liquid out and losing the good stuf...
- Mon Dec 04, 2017 12:38 pm
- Forum: Sugar
- Topic: The problem with cheerios
- Replies: 5
- Views: 2854
Re: The problem with cheerios
You can actually fix this with a very small amount of zinc sulfate. Stir it into the mash while very hot, mix extremely thoroughly and leave for some time, It precipitates as a solid (Within the mash) that does not affect the yeast anymore. You have to be careful of course as too much zinc will stop...
- Fri Dec 01, 2017 8:34 pm
- Forum: Off-Topic Discussion
- Topic: Just curious... Why do we make alcohol?
- Replies: 70
- Views: 7254
Re: Just curious... Why do we make alcohol?
For me it is all in the framing of what a spirit exactly is. I realized that "terroir" is a very real thing some time after starting this hobby; beforehand it was sort of an ambiguous word which people used to describe wine. The idea you can trap a cohesive "image" of taste, of a...
- Thu Oct 12, 2017 8:47 pm
- Forum: Research and Theory
- Topic: Removing ethyl acetate by room temp fractionation
- Replies: 139
- Views: 21128
Re: Removing ethyl acetate by room temp fractionation
Not sure of the relevance of phenols to this discussion. We're talking about oxidation of ethanol. As has been pointed out a few posts above by Chris' citation, alcohol is oxidized by O2 to acetaldehyde, to acetic acid which then reacts with remaining etOH. Plus, Don Livermore is not the kind of per...
- Thu Oct 12, 2017 12:52 pm
- Forum: Research and Theory
- Topic: Removing ethyl acetate by room temp fractionation
- Replies: 139
- Views: 21128
Re: Removing ethyl acetate by room temp fractionation
http://spiritsjournal.klwines.com/klwin ... alker.html" onclick="window.open(this.href);return false;" rel="nofollow
just read this, hit control+f and type in "Acetate".
just read this, hit control+f and type in "Acetate".
- Wed Oct 11, 2017 11:40 am
- Forum: Mashing and Fermenting
- Topic: !!! -> Need questions for an interview on esters ASAP!
- Replies: 40
- Views: 5688
Re: !!! -> Need questions for an interview on esters ASAP!
The article says higher ABV can kill bacteria needed for esterification, and also says the ester creation process takes place over time in the barrel. 62% must not enough to kill all the bacteria (I hear some can live in space) No direct question here other that “hugh?” I am guessing that some bact...
- Fri Sep 22, 2017 10:39 pm
- Forum: Recipe Development
- Topic: Idea using 45lb honey, possibly a rum
- Replies: 5
- Views: 1557
Re: Idea using 45lb honey, possibly a rum
Agreed that honey spirit is disappointing; crush some peaches, get a few oak barrels, make a fruit mead.
- Mon Sep 11, 2017 9:56 am
- Forum: Mashing and Fermenting
- Topic: What water is "good water"? - Wiki question
- Replies: 12
- Views: 2613
Re: What water is "good water"? - Wiki question
Here's WhiskyScience to the rescue on fermentation waters (because I don't feel like typing it all out myself): http://whiskyscience.blogspot.ca/2014/04/fermentation-waters.html" onclick="window.open(this.href);return false;" rel="nofollow Plus, you can understand the problem wit...
- Mon Sep 04, 2017 10:07 am
- Forum: Whiskey
- Topic: High ester yeast for whiskey
- Replies: 94
- Views: 26452
Re: High ester yeast for whiskey
Look at non saccharomyces strains e.g. Pichia Fermentans, move over to high-ester ale yeasts from standard offerings (WLABS, WYEAST) then also look at high attenuating finishing strains to cleave out the remaining sugars (e.g. "Trois"). Use all three at different stages with the conditions...
- Tue Aug 29, 2017 12:49 pm
- Forum: Whiskey
- Topic: High ester yeast for whiskey
- Replies: 94
- Views: 26452
Re: High ester yeast for whiskey
This isn't an "either one or" situation. Yeasts produce both esters and acids. Both conditions that lead to esters, and acids that will lead to more esters with time during distillation and spirit aging is the correct goal. Standard brewing yeast can be engineered to produce fatty aldehyde...