Husker, you and yours are in my prayers.
Aidas
Search found 573 matches
- Wed Apr 29, 2009 2:19 am
- Forum: Off-Topic Discussion
- Topic: Prayers wanted
- Replies: 219
- Views: 21579
- Thu Feb 19, 2009 4:26 am
- Forum: Flavoring and Aging
- Topic: Question on oaking
- Replies: 7
- Views: 1790
Re: Question on oaking
I age at drinking strength (40% for me). Very happy with the results.
The above advice is right on -- experiment - you'll find what you like.
Aidas
The above advice is right on -- experiment - you'll find what you like.
Aidas
- Thu Feb 19, 2009 4:13 am
- Forum: Novice Forum Graveyard
- Topic: distilling beer
- Replies: 11
- Views: 1998
Re: distilling beer
It's done in Germany (in Kiel at the Kieler Brauerei, at least). It's an acquired taste, to say the least. One shot is OK, two shots is enough. 3 tastes pretty bad.
Aidas
Aidas
- Thu Dec 18, 2008 4:42 am
- Forum: Beer, and Wine
- Topic: Apple Wine!
- Replies: 11
- Views: 3679
Re: Apple Wine!
I have just aquired 5 gallons of Apple Wine and dont really care for it. I was wondering if anyone had any suggestions on what I could do with it to make it a little more appealing? It is very dry, strong and not as sweet as I had hoped for! I wonder if ggrechseski ever did anything with his wine? ...
- Wed Nov 26, 2008 12:59 am
- Forum: Novice Forum Graveyard
- Topic: newbie-apple brandy aging?
- Replies: 5
- Views: 3182
Re: newbie-apple brandy aging?
You'll be happy if you go with toasted oak. As everyone else is saying, it's "to each his own" when it comes to strength at ageing. I age everything at 40%, and am very happy with the results. If I were you, I would age part of it at 40% and another part of it at a higher proof -- this is ...
- Mon Nov 24, 2008 2:43 am
- Forum: Flavoring and Aging
- Topic: Anybody Ever Notice This With Distilled Water?
- Replies: 11
- Views: 2495
Re: Anybody Ever Notice This With Distilled Water?
It's never happened to me before either.
- Wed Nov 19, 2008 5:22 am
- Forum: Beer, and Wine
- Topic: Apple Wine!
- Replies: 11
- Views: 3679
Re: Apple Wine!
Not a word about it tasting bad. Simply not to his liking.ggrecheski wrote: It is very dry, strong and not as sweet as I had hoped for!
- Wed Nov 19, 2008 5:15 am
- Forum: Recipe Development
- Topic: Gooseberry and Currant
- Replies: 10
- Views: 3616
Re: Gooseberry and Currant
Why would you?myles wrote: I havent yet tried adding tomato paste to the fruit recipe but will try that too.
Aidas
- Mon Nov 17, 2008 10:35 pm
- Forum: Beer, and Wine
- Topic: Apple Wine!
- Replies: 11
- Views: 3679
Re: Apple Wine!
Distill it into neutral spirit... 8) If the wine doesn't taste good then simply making it into brandy won't be any more appealing... What's your logic? Distilling what he's got is going to (most likely) make a wonderful apple brandy (i.e. calvados). Distill it. You won't be dissappointed. Aidas
- Mon Nov 17, 2008 10:28 pm
- Forum: Recipe Development
- Topic: Gooseberry and Currant
- Replies: 10
- Views: 3616
Re: Gooseberry and Currant
I know that gooseberries make a wonderful white wine - you pretty much can't tell it from a good chablis. Try Jack Keller's home winemaking website for recipes. However, for distilling, I would simply crush and ferment. I'm convinced that a high acid must is in fact better for distilling, so don't w...
- Thu Nov 13, 2008 6:15 am
- Forum: Novice Forum Graveyard
- Topic: Making a Brandy Advice Please
- Replies: 3
- Views: 899
Re: Making a Brandy Advice Please
I make a fair bit of grape brandy and always use pre-bottled wine. I don't know how aged wine compares with young wine, but white wine makes a better brandy than red. blanik I've made brandy with new and aged wine and didn't note any difference. Also, I've made brandy with white and red grapes. Tra...
- Wed Nov 12, 2008 5:13 am
- Forum: Novice Forum Graveyard
- Topic: Making a Brandy Advice Please
- Replies: 3
- Views: 899
Re: Making a Brandy Advice Please
I would do both.
Just to prove to myself that aged wine doesn't make a better brandy.
Aidas
Just to prove to myself that aged wine doesn't make a better brandy.
Aidas
- Tue Nov 11, 2008 6:42 am
- Forum: Distilling News
- Topic: Support Popcorn Sutton
- Replies: 62
- Views: 12454
Re: Support Popcorn Sutton
your mind dont mean a dam thang when the law gets involved. so im tole Actually Goose, you're wrong. The law most often takes into account mens rea , i.e. the state of mind during the execution of the crime. In any case, I do think there's a significant difference between those of us who are distil...
- Wed Sep 24, 2008 12:54 pm
- Forum: Flavoring and Aging
- Topic: Flavoring
- Replies: 16
- Views: 3088
Re: Flavoring
After I got hooked on this craft, did some experimentation, I stopped trying to compare (or make) stuff to commercially available. For two reasons: primary -- we're making better stuff than the big guys do; and second - we have the opportunity to fine tune our product. Therefore, I suggest getting p...
- Tue Sep 23, 2008 1:07 pm
- Forum: Flavoring and Aging
- Topic: Flavoring
- Replies: 16
- Views: 3088
Re: Flavoring
Bad cuts.
- Tue Sep 23, 2008 1:06 pm
- Forum: Flavoring and Aging
- Topic: Irish Whskey
- Replies: 14
- Views: 3075
Re: Irish Whskey
Old sherry cask?
- Sun Sep 14, 2008 5:12 am
- Forum: Recipe Development
- Topic: Apple Whiskey
- Replies: 20
- Views: 4302
Re: Apple Whiskey
aidas what your ph runin . theses ole boys got bout 3.9 - 4.0 ph . so im tole Truth be told, I've never checked the ph. Obviously it's pretty acidic. The reason I've never checked isn't just laziness, it's also a bit of hat-tipping to old fashioned artisanal calvados making. I want to be able to ma...
- Sat Sep 13, 2008 12:18 pm
- Forum: Recipe Development
- Topic: Apple Whiskey
- Replies: 20
- Views: 4302
Re: Apple Whiskey
I'll vouch for the idea of going natural. I've done a number of batches au naturel (no added sugar) and some with sugar added. The no-sugar added are head-and-shoulders better than the other. Also, don't bother with freezing or boiling. I've done the gamut (except freezing) -- campden tablets, boili...
- Tue Sep 09, 2008 9:43 am
- Forum: Off-Topic Discussion
- Topic: Ranks
- Replies: 20
- Views: 2390
Re: Ranks
Gooseye already has his own rank: gooseye. I have no doubt there's many of us out there trying to get to that level.
Aidas
Aidas
- Tue Sep 09, 2008 9:24 am
- Forum: Novice Forum Graveyard
- Topic: Why do we care?
- Replies: 13
- Views: 1636
Re: Why do we care?
A hydrometer is a tool that provides a lot of information, and the more information one has, the better the process is going to be, especially if you want to repeat a process that yielded especially good results. It may sound silly, but I've gone so far as to record room temperature and relative hum...
- Sat Sep 06, 2008 8:50 am
- Forum: Novice Forum Graveyard
- Topic: ive been distilling my homemade wine
- Replies: 10
- Views: 1547
Re: ive been distilling my homemade wine
You really need to read more before you end up wasting your wine. If you're using a potstill, collecting the first 700 ml. is not going to do it. You need to toss the forst 50 ml. for sure, because that's the part with the highest concentration of nasties. If your wine is around 12%, I would suggest...
- Fri Aug 29, 2008 4:03 am
- Forum: Novice Forum Graveyard
- Topic: Choosing Boiler Size
- Replies: 5
- Views: 1037
Re: Choosing Boiler Size
I run a 20 liter copper alembic. So my washes are around 15 liters. I've never had any problems with cuts. For me it's the perfect size. My glass fermentation carboys are 20 liters, my ageing jars are 3 liters (pretty much the amount of product I get from each run), so it all works. I wouldn't go an...
- Wed Jul 16, 2008 1:38 pm
- Forum: Novice Forum Graveyard
- Topic: Wood Ageing Woes
- Replies: 99
- Views: 8800
Re: Wood Ageing Woes
I too thnk you're using too much wood.
Try using 80 g. of toasted/cooked fingers per 3 liters. That's what I've been doing, and I'm very happy with it. I've also usd 40 g./3 liters and it's all good.
It's better to use too little than to go big.
Aidas
Try using 80 g. of toasted/cooked fingers per 3 liters. That's what I've been doing, and I'm very happy with it. I've also usd 40 g./3 liters and it's all good.
It's better to use too little than to go big.
Aidas
- Sun Jun 22, 2008 10:23 pm
- Forum: Flavoring and Aging
- Topic: Time trials for UJSM oat whiskey
- Replies: 51
- Views: 12324
Re: Time trials for UJSM oat whiskey
I'm going to put it on charred oak to try and mellow it out a bit and check it every 30 days. Got a 5L barrel awaiting something to keep it wet. So if this batch works nice, you're going to barrel a new batch? That'd be interesting to do time trials too, and see how barrel ageing differs timewise f...
- Wed Jun 18, 2008 1:48 am
- Forum: Research and Theory
- Topic: Still Spirits Air still
- Replies: 23
- Views: 37819
Re: Still Spirits Air still
It's just a repackaged EasyStill.
Do a search on the forum for Easystill, and you'll get all the info you need.
It's fine for potstilling (aside from the rubber seal and the plastic spout), but it will NOT make a neutral.
Aidas
Do a search on the forum for Easystill, and you'll get all the info you need.
It's fine for potstilling (aside from the rubber seal and the plastic spout), but it will NOT make a neutral.
Aidas
- Wed Jun 11, 2008 11:24 am
- Forum: Off-Topic Discussion
- Topic: Dumb ass busted for shine (and other stuff)
- Replies: 10
- Views: 1384
Re: Dumb ass busted for shine (and other stuff)
Maybe it's just a way to finance the guns, the hate literature and the recruitment parties... hell, bedsheets are getting expensive these days...Uncle Jesse wrote:
Klansmen smoke pot? I find that odd.
Aidas
- Wed Jun 11, 2008 11:21 am
- Forum: Off-Topic Discussion
- Topic: Shine on a plane?
- Replies: 22
- Views: 3525
Re: Shine on a plane?
Well, I assume that the rules in the States are similar or harsher than those we have in the EU, so taking any liquid(other than small bottles in a plastic bag, or tax-free in a sealed bag) into the cabin is totally out of the question. However, I don't see any reason why one couldn't take it in you...
Re: Cachaca
The Chemist wrote:Does anyone know what "51" signifies? It is used on many brands.
I'm pretty sure that it harks back to strength. Cachaca used to be used a little stronger than most drinks, i.e. 51% ABV.
Aidas
- Sun Jun 08, 2008 10:23 pm
- Forum: Recipe Development
- Topic: The secret of Slavs - NALEWKA
- Replies: 5
- Views: 3497
Re: The secret of Slavs - NALEWKA
Actually, no, I wasn't wondering.heksa wrote:Are you wondering what the nalewka is??
If it was a secret, it's been out a long time, longer than the slavs have been distilling.
This is a simple maceration, and can be done on pretty much anything.
Best,
Aidas
Re: Buckwheat
My thoughts exactly. However, I have never used enzymes and still have not, as they're not readily available here in Lithuania (only in serious industrial quantities), and I simply haven't really had the need to order them off the net. One of these days I am going to get some and play with 'em. I gu...