Search found 854 matches

by VLAGAVULVIN
Thu Nov 12, 2020 3:01 am
Forum: ** Welcome Center **
Topic: G'Day from Oz
Replies: 2
Views: 93

Re: G'Day from Oz

Hi PJ, welcome on board. Please, note that blending the newmakes and blending the properly aged things are different animals.
PabloJura wrote:
Thu Nov 12, 2020 1:52 am
I am an industrial chemist by trade and qualifications.
:thumbup:

{Mine:
_qualifications: yes
_trade: noes
:mrgreen:}
by VLAGAVULVIN
Wed Nov 11, 2020 10:20 pm
Forum: Mashing and Fermenting
Topic: No Mash No sugar
Replies: 294
Views: 19377

Re: No Mash No sugar

Clamsmasha wrote:
Wed Nov 11, 2020 6:24 pm
Damn, I’ll try and smoke some grain this week!
Damn, click here first :mrgreen:
by VLAGAVULVIN
Wed Nov 11, 2020 10:19 pm
Forum: Whiskey
Topic: Scotch-styled Single... without malting at all
Replies: 22
Views: 3110

Re: Scotch-styled Single... without malting at all

:roll: Looking retrospectively at the first post of this thread I could say: what a noobical n(.)(.)b I was just a year and a half ago. But I guess, everyone knows this feeling here, lol. Well. That strange experiment turned out the best I ever had on barleys. And yes, it had no malted barley at all...
by VLAGAVULVIN
Wed Nov 11, 2020 6:05 pm
Forum: Mashing and Fermenting
Topic: No Mash No sugar
Replies: 294
Views: 19377

Re: No Mash No sugar

What a great tasting spirit...guess I know why I like single malt so much. Yeah :thumbup: Of my experience, unmalted barley grits (oven-"fried") + liquid smoke (while cooking grits) + Angel koji = the best combination. First month it is a bit strange (not ugly, just sorta pine-tree flavored). But m...
by VLAGAVULVIN
Tue Nov 10, 2020 11:44 pm
Forum: Mashing and Fermenting
Topic: No Mash No sugar
Replies: 294
Views: 19377

Re: No Mash No sugar

I could certainly be mistaken but it's my take that the Koji and yeast work in tandem fermenting the sugars as the grain is converted. I'm mistaken the same way :) Well, what do you do with your sake after the fermentation is done? Some Russians work with Angel koji being dressed like that, lol: hz...
by VLAGAVULVIN
Tue Nov 10, 2020 9:34 am
Forum: Novice Distillers
Topic: too acidic
Replies: 9
Views: 253

Re: too acidic

NONE! Gypsum is calcium sulfate, not carbonate or hydroxide. Using gypsum would add too much sulfur to the wash, which will give you a “stink” later on. Besides (and surprisingly for the most of us here), gypsum moves pH down to red, not up to blue. So, don’t use gypsum to try to raise the pH in a ...
by VLAGAVULVIN
Tue Nov 10, 2020 8:55 am
Forum: Mashing and Fermenting
Topic: No Mash No sugar
Replies: 294
Views: 19377

Re: No Mash No sugar

The slower saccharification process (over perhaps weeks) allows the yeast to maintain a fairly low osmotic pressure environment throughout the ferment and produce sake up to 19-20% ABV. It's interesting. Do you have any special thread about it? Or maybe planning to start it? I'd love to read about...
by VLAGAVULVIN
Tue Nov 10, 2020 8:47 am
Forum: Mashing and Fermenting
Topic: No Mash No sugar
Replies: 294
Views: 19377

Re: No Mash No sugar

Clamsmasha, a good report detected :thumbup:

In spite of that epic fail :moresarcasm:
by VLAGAVULVIN
Mon Nov 09, 2020 11:19 pm
Forum: Off-Topic Discussion
Topic: HD T-Shirts
Replies: 67
Views: 2478

Re: HD T-Shirts

Too obvious, imo. It's legal in NZ or my country, but how about the rest folks here?

Looks like "Hey, I deal with drugs. Won't you arrest me today?" for Russia ;)
by VLAGAVULVIN
Mon Nov 09, 2020 11:08 pm
Forum: Mashing and Fermenting
Topic: No Mash No sugar
Replies: 294
Views: 19377

Re: No Mash No sugar

NZChris wrote:
Mon Nov 09, 2020 9:20 pm
Messing around with pH sounds like flogging a dead horse
that is about to spread the stench... better add some alive yeast while it's not too late :mrgreen:
by VLAGAVULVIN
Mon Nov 09, 2020 9:12 pm
Forum: Mashing and Fermenting
Topic: No Mash No sugar
Replies: 294
Views: 19377

Re: No Mash No sugar

Pitched the Angel liquor yeast 250gm You can guess for a long time. But it's better to add another 50g. And stir it a couple of times. Has anyone had a stalled mash on this. My Angel always worked well, even being expired. Something went wrong. Either with enzymes or with yeast component. You can g...
by VLAGAVULVIN
Mon Nov 09, 2020 5:57 pm
Forum: Mashing and Fermenting
Topic: No Mash No sugar
Replies: 294
Views: 19377

Re: No Mash No sugar

Let him run and let us see... ;)
by VLAGAVULVIN
Mon Nov 09, 2020 5:42 pm
Forum: Mashing and Fermenting
Topic: No Mash No sugar
Replies: 294
Views: 19377

Re: No Mash No sugar

Guys, skip all those citric acids, gypsy gypsums, epsy epsoms, pH meters and other religious rituals... That's the koji: thing-in-itself. So, let them work. Don't stay on the koji's way and don't sh!t into your own head thinking it helps...
by VLAGAVULVIN
Sun Nov 08, 2020 8:14 pm
Forum: Off-Topic Discussion
Topic: HD T-Shirts
Replies: 67
Views: 2478

Re: HD T-Shirts

Deplorable wrote:
Sun Nov 08, 2020 6:41 pm
Hahahaha. Wearing it now watching Still it.
Like one more bearded and bored? :mrgreen:

:thumbup:
by VLAGAVULVIN
Sun Nov 08, 2020 5:34 pm
Forum: Off-Topic Discussion
Topic: HD T-Shirts
Replies: 67
Views: 2478

Re: HD T-Shirts

a super hoooochy hoooody
by VLAGAVULVIN
Sun Nov 08, 2020 5:43 am
Forum: ** Welcome Center **
Topic: Hello from Romania
Replies: 10
Views: 196

Re: Hello from Romania

Iulistoi wrote:
Sun Nov 08, 2020 4:31 am
I know a lot of people who make tons of spirits per year, selling much of it and dont have any stress.
Normally, the policemen do know the guys like those. But the police is charged, and not only by palinca ;)
by VLAGAVULVIN
Sat Nov 07, 2020 7:50 pm
Forum: Tried and True Recipes
Topic: Shady's Sugar Shine
Replies: 172
Views: 35981

Re: Shady's Sugar Shine

Yepp, you are right, NZ: faster :) If I care of deoxidation, I just drop some coffee-grinded egg shells at the day 2 or 3 and don't care anymore. What must react — just reacts. And no sudden sharp edges for my filtering cotton cloth in the end of the process... The pH would be always slightly acidic...
by VLAGAVULVIN
Sat Nov 07, 2020 7:34 pm
Forum: ** Welcome Center **
Topic: Hello from Romania
Replies: 10
Views: 196

Re: Hello from Romania

Yepp, it's a pity: Trebuie sa fiti autentificat pentru a accesa aceasta pagina.

(need to know some Italian and any Slavic to surf the Romanian forums, lol)

Welcome aboard. Would love to hear about some rural țuică/цуйка tradition.
by VLAGAVULVIN
Sat Nov 07, 2020 7:03 am
Forum: Mashing and Fermenting
Topic: unmalted barley issues
Replies: 24
Views: 361

Re: unmalted barley issues

dukethebeagle120 wrote:
Thu Nov 05, 2020 3:47 am
2.cleaning run. Low wines dilluted15 to 20%
May I know a bit more in detail about this "middle" run, Monsieur? :roll:

Planning more or less the same for my all-pure-rye-malt pot whiskey now...
by VLAGAVULVIN
Sat Nov 07, 2020 5:10 am
Forum: Tried and True Recipes
Topic: Shady's Sugar Shine
Replies: 172
Views: 35981

Re: Shady's Sugar Shine

artooks wrote:
Sat Nov 07, 2020 3:58 am
Would it be ok to use whole shells ?
Pardon me my poor French, gents: in a heterogeneous environment the reaction rate is directly proportional to the interface area.

The smaller = the better.
by VLAGAVULVIN
Sat Nov 07, 2020 1:42 am
Forum: Off-Topic Discussion
Topic: HD T-Shirts
Replies: 67
Views: 2478

Re: HD T-Shirts

Fredistiller wrote:
Sat Nov 07, 2020 1:15 am
That Whiskey-Disney think is awesome!! :thumbup: :ebiggrin:
+1
by VLAGAVULVIN
Sat Nov 07, 2020 12:59 am
Forum: Recipe Development
Topic: Scandinavian liquor - not Aquavit
Replies: 14
Views: 229

Re: Scandinavian liquor - not Aquavit

Spot on :thumbup: It was rather easy :) That's much more difficult: Jag räckte honom passet och ställde resväskan på det vita skranket. Tullaren bläddrade hastigt igenom sidorna med långa, varsamma fingrar. Han var iklädd vit uniform med silverknappar och med silversnoddar på axlarna. Han lade ifrå...
by VLAGAVULVIN
Fri Nov 06, 2020 6:26 pm
Forum: Recipe Development
Topic: Scandinavian liquor - not Aquavit
Replies: 14
Views: 229

Re: Scandinavian liquor - not Aquavit

Very logical and consistent description, I wish I had the memory like his in my 80... :thumbup:

So, hembränt = homeburnt, literally?
by VLAGAVULVIN
Thu Nov 05, 2020 11:34 pm
Forum: Recipe Development
Topic: Scandinavian liquor - not Aquavit
Replies: 14
Views: 229

Re: Scandinavian liquor - not Aquavit

NZChris wrote:
Thu Nov 05, 2020 11:02 pm
My wild guess is that "Vin" means that it was made using a grape spirit.
How about "khlebnoye vino" / "bread wine" then?.. Grape, loafs, both? ;)
by VLAGAVULVIN
Thu Nov 05, 2020 5:46 pm
Forum: Mashing and Fermenting
Topic: No Mash No sugar
Replies: 294
Views: 19377

Re: No Mash No sugar

The corn will be great, both in case of ujssm or allgrain, as well as in case of cooking it or just soaking in warm-ish water. But if cooked it's done in 3-4 days, if not — "the cows will come" 20 times at least.
by VLAGAVULVIN
Wed Nov 04, 2020 8:28 pm
Forum: Column Builds
Topic: Better "imitation" of the plates?
Replies: 65
Views: 1083

Re: Better "imitation" of the plates?

If you stretch the scrubber into a rod, then 90% of the phlegm will fly past such packing regardless of the column's length.
by VLAGAVULVIN
Wed Nov 04, 2020 8:23 pm
Forum: Off-Topic Discussion
Topic: My old cat made a double decade
Replies: 26
Views: 461

Re: My old cat made a double decade

cranky wrote:
Wed Nov 04, 2020 7:42 am
This happened over and over again until they somehow finally made peace.
Cool story and nice pix :thumbup:
by VLAGAVULVIN
Wed Nov 04, 2020 7:59 am
Forum: Recipe Development
Topic: the bourbon made of a proper concentrate
Replies: 44
Views: 3259

Re: the bourbon made of a proper concentrate

Honestly your idea of using it to capture later heavy fractions separately is the most interesting application. It works (and you got it right) for no-reflux systems only. It's a good way to catch something fine that has boiling point over 100 in centigrade (at atmospheric pressure). Imo, not bad f...
by VLAGAVULVIN
Tue Nov 03, 2020 11:15 pm
Forum: Sugar
Topic: Neutral 'Bite' - Unstable Fermentation Temp, Invert Sugar or Simple Syrup?
Replies: 73
Views: 1901

Re: Neutral 'Bite' - Unstable Fermentation Temp, Invert Sugar or Simple Syrup?

Corsaire wrote:
Mon Nov 02, 2020 11:48 am
So what's in those purifiers and how does it work?
I asked about them earlier but was told they were just slobber boxes. Interested to hear your take on it Vlagavulvin.
Hey! We picked up our stools and went over there with all those purifiers :roll:
by VLAGAVULVIN
Tue Nov 03, 2020 9:37 pm
Forum: Recipe Development
Topic: the bourbon made of a proper concentrate
Replies: 44
Views: 3259

Re: the bourbon made of a proper concentrate

Not sure as some of these installations might turn the product to a worse, not better ;)