Search found 321 matches
- Tue Oct 17, 2006 12:22 am
- Forum: Fruits & Vegetables
- Topic: Pears
- Replies: 22
- Views: 6127
There's a big difference between acidic due to fruit acids and acidic due to vinegar - my pear wash was undrinkably sour but didn't have a trace of acetic acid. I used wild pears and let it ferment out completely. The distillate after a two runs is superb - its got that high ester content that you f...
- Fri Oct 13, 2006 12:04 am
- Forum: Research and Theory
- Topic: Reduction of vinegar
- Replies: 19
- Views: 6789
- Fri Oct 13, 2006 12:02 am
- Forum: Research and Theory
- Topic: Amount of liquid needed for an alcometer?
- Replies: 11
- Views: 3838
- Fri Oct 13, 2006 12:01 am
- Forum: Research and Theory
- Topic: sialage juice ?
- Replies: 9
- Views: 4222
- Thu Oct 05, 2006 5:18 am
- Forum: Yeasts, Enzymes, Fungi, Nutrients
- Topic: Yeast farming (HowTo information wanted)
- Replies: 33
- Views: 15894
In the lab we'd spin it down, add glycerol and drop into dry ice or liquid nitrogen. At home I'd just collect sediment from a ferment, add glycerol to 10% and shove it in the freezer in small phials - 5mls in each phial. It never occured to me to try getting the poor buggers used to the cold first. ...
- Thu Oct 05, 2006 12:14 am
- Forum: Yeasts, Enzymes, Fungi, Nutrients
- Topic: Yeast farming (HowTo information wanted)
- Replies: 33
- Views: 15894
- Wed Oct 04, 2006 5:01 am
- Forum: History and Folklore
- Topic: News article - Latvian vodka smuggling
- Replies: 0
- Views: 2972
News article - Latvian vodka smuggling
http://www.ananova.com/news/story/sm_2022498.html?menu=" onclick="window.open(this.href);return false;" rel="nofollow I bet they saw that Simpsons episode.... " Ananova: Customs discover vodka pipeline Russian customs officers say they have discovered a mile long pipeline th...
- Tue Oct 03, 2006 3:25 am
- Forum: Research and Theory
- Topic: Pot still and sugar wash?
- Replies: 18
- Views: 10388
I make vodka in a pot still quite happily - and neutral spirit from sugar, it's not difficult to do but you wil get large losses doing in so a pot still. From a specific vodka yeast I expect to loose around 30%-40%, turbo yeast adds a bitter component that I could only shift by discarding 50%. When ...
- Mon Oct 02, 2006 11:28 pm
- Forum: Research and Theory
- Topic: Tips to make my still more efficient.
- Replies: 15
- Views: 4435
- Mon Oct 02, 2006 1:48 am
- Forum: Research and Theory
- Topic: Difference between foreshots and heads?
- Replies: 15
- Views: 8702
- Mon Oct 02, 2006 1:13 am
- Forum: Research and Theory
- Topic: Tips to make my still more efficient.
- Replies: 15
- Views: 4435
If you are genuinely loosing that much vapour somewhere then you're at serious risk of fire. On any given run I'd expect to leave about 1/8 to 1/4 behind in the still - running them to dryness isn't a good plan, you'll never get 100% recovery and a drinkable product. Leaks should be obvious as the v...
- Mon Oct 02, 2006 12:19 am
- Forum: Fruits & Vegetables
- Topic: Fermenting whole grapes...
- Replies: 2
- Views: 1440
Just posted what I do on the other 'crust' thread. Typicaly I'll leave the crust for just over a week before collecting it for a separate run. I don't use an airlock which is why don't want it dropping back in. I wouldn't have boiled the grapes though - I'm sure that'll affect the flavour as you'll ...
- Mon Oct 02, 2006 12:13 am
- Forum: Grains
- Topic: using malt extract instead of malting grains?
- Replies: 14
- Views: 10230
I have read that 2 row has very close to the same enzymes due cross germnation and better cultavation is this true or just somthing to sell the two row? Over here you'd never find six row barley in brewing - it's considered totaly unsuitable due to the high haze forming potential of six row. All ma...
- Mon Oct 02, 2006 12:12 am
- Forum: Mashing and Fermenting
- Topic: crust
- Replies: 1
- Views: 1070
I'd leave it and skim off later but my reasoning for that is that I never use airlocks so the crust is exposed and I don't want the oxidised stuff falling back in. For fruit washes like plum and ( dried ) grapes, where crust can be a couple of inches thick I collect it, add enough water to stop it s...
- Sun Oct 01, 2006 11:59 pm
- Forum: Recipe Development
- Topic: This rum recipie: question
- Replies: 9
- Views: 7102
Just set up a rum fermentation myself, 3kg Molasses sugar into 14l water ( used 5l of hot but not boiling to dissolve then topped up with cold ) plus a good dose of bakers yeast. Left in the warmest place in the house - right next to where the heating pipes come in upstairs. As far as I can make out...
- Thu Sep 28, 2006 6:27 am
- Forum: Recipe Development
- Topic: Mouldy old dough
- Replies: 3
- Views: 3563
- Thu Sep 28, 2006 6:24 am
- Forum: Mashing and Fermenting
- Topic: Does Bentonite stop foaming?
- Replies: 6
- Views: 2550
whatever's to hand - usualy sunflower oil, or lard on occasion. I've tried olive but it leaves ever such a slight taste in the product. I picked up the tip from the 'Household Cyclopedia' along with adding a good handful of salt to the wash 'to fix the viscid matter' though I've never tried and don'...
- Wed Sep 27, 2006 11:43 pm
- Forum: Mashing and Fermenting
- Topic: Does Bentonite stop foaming?
- Replies: 6
- Views: 2550
- Wed Sep 27, 2006 7:12 am
- Forum: Off-Topic Discussion
- Topic: fishing
- Replies: 35
- Views: 13125
I've been taking 6-7lb chub all summer but nothing edible since the brown trout in July. I'm switching rivers this weekend in hope of perch and if that doesn't work I know where I can catch a load of crayfish, should be mushroom season there too. Most fishing in the Uk these days is dragging an obes...
- Wed Sep 27, 2006 1:41 am
- Forum: Recipe Development
- Topic: Mouldy old dough
- Replies: 3
- Views: 3563
Mouldy old dough
If anyone understands the musical reference in the title I'll be stunned. Just started up my bread bucket - about a kilo of stale but still soft bread - a mix of plain white wheat and 50:50 wheat + dark rye breads. Covered it with boiling water, swore. Added enough cold water to make it runny. Threw...
- Wed Sep 27, 2006 12:10 am
- Forum: Fruits & Vegetables
- Topic: Potato Vodka
- Replies: 13
- Views: 6124
- Tue Sep 26, 2006 11:56 pm
- Forum: Research and Theory
- Topic: Freeze distilling
- Replies: 4
- Views: 1587
It's a problem of diminishing returns - yes the stuff that doesn't freeze will be higher in ethanol but freeze 'distilling' does not result in the water freezing leaving the alcohol behind. It causes a mixture of ethanol and water to freeze, the lower the temperature, the more ethanol will freeze ou...
- Tue Sep 26, 2006 12:55 am
- Forum: Fruits & Vegetables
- Topic: Potato Vodka
- Replies: 13
- Views: 6124
- Mon Sep 25, 2006 2:22 am
- Forum: Research and Theory
- Topic: Water for mashes, etc.
- Replies: 19
- Views: 4184
- Sun Sep 24, 2006 11:56 pm
- Forum: Grains
- Topic: using malt extract instead of malting grains?
- Replies: 14
- Views: 10230
- Sun Sep 24, 2006 11:54 pm
- Forum: Recipe Development
- Topic: cointreau recipe
- Replies: 12
- Views: 9525
Seville oranges give a slightly better depth of flavour but I often use sweet oranges, I've also used diced limes limoncello style, any citrus ought to give good results. I tend to make up a concentrate - the peel of three oranges into a litre of 80% neutral spirit. I let it sit over night and then ...
- Fri Sep 22, 2006 6:04 am
- Forum: Research and Theory
- Topic: Testing Electrical Resistance of Distillate
- Replies: 14
- Views: 4792
Conductivity meters aren't that expensive - fifty quid will get you a sensitive one. Whether or not it would work I don't know - it depends on the chemistry of the distillate. Pure water does not appreciably conduct electricity, the stuff we use in the lab has a resistance of 18 megaohms, a pure 50:...
- Fri Sep 22, 2006 5:56 am
- Forum: Research and Theory
- Topic: Here is a different question about tastes....
- Replies: 4
- Views: 1766
I don't view having a faint flavour as a defect in vodkas - it's part of the point of having a diverse selection of these 'neutral' white spirits from a variety of sources - you can clearly taste the differences between the likes of Stoli and Grey goose, they're meant to be drunk neat so that the fl...
- Thu Sep 21, 2006 11:53 pm
- Forum: Mashing and Fermenting
- Topic: converting starches
- Replies: 10
- Views: 2669
- Thu Sep 21, 2006 11:42 pm
- Forum: Research and Theory
- Topic: Fusel Oils????
- Replies: 7
- Views: 2550