Search found 169 matches

by Paulinka
Thu Apr 16, 2015 7:07 am
Forum: Recipe Development
Topic: Inka's All-Flour
Replies: 9
Views: 2274

Re: Inka's All-Flour

What a difference a handful of grinded and scalded chocolate malt makes. After a week of fermentation galaxy is forming again, tomorrow I will strip it. Then the most thorough cleaning of the fermentation barrel and utensils comes.
withchoco.jpg
by Paulinka
Wed Apr 15, 2015 8:06 am
Forum: Research and Theory
Topic: Inka's Backset Diary
Replies: 7
Views: 1666

Re: Inka's Backset Diary

Paulinka wrote:Grey mold all over.
Now it is clear that it was not mold but a flor yeast veil.
by Paulinka
Wed Apr 15, 2015 7:33 am
Forum: Research and Theory
Topic: Inka's Backset Diary
Replies: 7
Views: 1666

Re: Inka's Backset Diary

The backset's surface has a contiguous waxy layer with a metallic reflection. It smells like dark caramel and roasted grain fodder, like molasses flavoured groundbait designed for breams. At this point I really feel tempted to mix some of it with GNS and distill to see how it goes through in a drink...
by Paulinka
Mon Apr 13, 2015 8:04 am
Forum: Favorite Food Recipes
Topic: Quadserschmarrn
Replies: 0
Views: 788

Quadserschmarrn

This recipe is my version of Kaiserschmarrn, or, as we call it in Hungary "császármorzsa" (chow-sur-more-shah). If you have some Donauschwaben-roots in the family like I do, "smarni". Smarni (schmur-nee) is a shredded pancake, but because I do not like shredding it (it is easy to dry it that way and...
by Paulinka
Sun Apr 12, 2015 10:36 pm
Forum: Research and Theory
Topic: I vote to "out" copper from the homedistillation process!
Replies: 199
Views: 25393

Re: I vote to "out" copper from the homedistillation process

Very few countries actually have ethyl carbamate standards It is because maximum hydrogen cyanide content is already regulated, and EC is an oxydation product of HCN. Basically, it appears in the drink this way: broken seeds of drupes release amygdalin, and by enzymatic reaction in the mash it is c...
by Paulinka
Sat Apr 11, 2015 10:58 pm
Forum: Research and Theory
Topic: I vote to "out" copper from the homedistillation process!
Replies: 199
Views: 25393

Re: I vote to "out" copper from the homedistillation process

construct.jpg This table is the translation from the most recognized professional textbook in the field of pálinka-manufacturing (page 100.) http://www.palinkafozo100literes.hu/Dr._Solyom_Lajos_-_Palinkafozes.pdf So, if I plan a new pot-still these days for whiskey or brandy/pálinka manufacturing, ...
by Paulinka
Fri Apr 10, 2015 9:29 am
Forum: ** Welcome Center **
Topic: Greetings from the Netherlands
Replies: 4
Views: 235

Re: Greetings from the Netherlands

Welcome Neil! Cuts are best done a day or two after distillation, collect the spirit as it comes in separate jars per 100ml, put a paper towel on top of them secured with an elastic band. First the foreshot comes, be sure to store it separately away from your drinkables, labeled carefully with "not ...
by Paulinka
Wed Apr 08, 2015 10:49 pm
Forum: Flavoring and Aging
Topic: Smell like Butterscotch
Replies: 19
Views: 2896

Re: Smell like Butterscotch

Diacetyl it is then ... wonder if there is some way to cultivate it on purpose to add to mash ? As far as I know it can be cultivated, however because pediococcus' suicidal growth (as a homofermentative it produces much lactic acid and no CO 2 while it can only thrive in a thin line of high pH) it ...
by Paulinka
Mon Apr 06, 2015 9:16 pm
Forum: Off-Topic Discussion
Topic: here's a story about loose lips and an idiot.
Replies: 46
Views: 1831

Re: here's a story about loose lips and an idiot.

Switch positions instead. IMHO firing him this soon would just make things much worse, he could easily draw the line between the points of happenings and his revenge would be calling the authorities. If I were in your situation I would - hide key elements from my stills elsewhere, while leaving the ...
by Paulinka
Mon Apr 06, 2015 3:01 am
Forum: Recipe Development
Topic: Inka's All-Flour
Replies: 9
Views: 2274

Re: Inka's All-Flour

With the mash made as written above, after fermentation stopped and a cold night for the yeast (Uvaferm CM) to settle, when the pediococcus infection is visible, corn+millet (1:1) beer is ready to go for stripping: IMG_1825.JPG Cute velo de flor , ain't it? :clap: Lambic whiskey anyone? Well, we sha...
by Paulinka
Sat Apr 04, 2015 12:41 pm
Forum: Research and Theory
Topic: Inka's Backset Diary
Replies: 7
Views: 1666

Re: Inka's Backset Diary

Grey mold all over. I wonder that will it change and when. The barrel is open, but the weather is very cold at night, still around freezing point.
by Paulinka
Thu Apr 02, 2015 9:40 am
Forum: Drinks and Drinking
Topic: What is everyone drinking?
Replies: 1575
Views: 100166

Re: What is everyone drinking?

Bloody Mary with my multigrain bourbon: 1 lime wedge, celery salt (these are for the mouth of the glass), 1.5 oz of my bourbon, 2 dashes homemade hot sauce, 2 dashes Worcestershire sauce, black pepper, 1 tsp freshly shredded horseradish (it's Easter-time, hello!), my own tomato juice. Celery stalk, ...
by Paulinka
Fri Mar 27, 2015 12:34 am
Forum: Research and Theory
Topic: Inka's Backset Diary
Replies: 7
Views: 1666

Re: Inka's Backset Diary

I plan to use it until frost comes, and I put it in AG-mashes. As I don't have a source yet for cheap barley-flour made from dehusked barley-berries and malts are expensive, I won't make scotch-style whiskies a lot this year. Multi-grain bourbons are my goal until fruit-season. My actual ferment is ...
by Paulinka
Thu Mar 26, 2015 11:41 pm
Forum: Research and Theory
Topic: Inka's Backset Diary
Replies: 7
Views: 1666

Inka's Backset Diary

We all know that a good dunder is literally a gold mine of precious flavours and scents, and thus a very valuable asset in rum-making. What if we age backset? As I ferment and strip my AGs on grain, I accumulated a nice stash of backset, made from a very wide range of different grains and malts. Thr...
by Paulinka
Thu Mar 26, 2015 9:20 am
Forum: Off-Topic Discussion
Topic: lack of heads
Replies: 39
Views: 1355

Re: lack of heads

I drink less since I distill my own. I am MUCH more suspicious and finicky when it comes to drink at a bar with friends. This has gotten to a point that I only drink coffee at a place once was my favourite bar because they don't have quality spirits.. maybe Jame$on's is ok to drink sometimes there a...
by Paulinka
Thu Mar 26, 2015 7:09 am
Forum: Recipe Development
Topic: Am I nuts?
Replies: 3
Views: 532

Re: Am I nuts?

Jedneck is right, if you don't use αlpha-amylase or a decent amount of malt-flour as a starch-thinner you will end up with a thick glue that is quite easy to burn down. Also, wheat (and oat) foams like half pint of shampoo that's been secretly poured in a main square fountain in the middle of a drun...
by Paulinka
Wed Mar 25, 2015 12:18 pm
Forum: Grains
Topic: Millet in a composite grain bill
Replies: 13
Views: 1251

Re: Millet in a composite grain bill

Maybe I should pressure cook the millet first, after an hour of boiling most of the little millet seeds did not even split out of their skin. Now they are resting, tomorrow I will boil them up again. I guess I should try to buy grinded millet next time, or ask the miller to make a flour for me. Edit...
by Paulinka
Mon Mar 23, 2015 1:55 pm
Forum: Fruits & Vegetables
Topic: Garden veggies
Replies: 4
Views: 1038

Re: Garden veggies

Luckily (knocking on wood) it seems we entered spring this year without any tragic weather, which means lots of fruits in my garden. Blossoms are not popped out just yet, and I hope the weather will stay dry so bees and bumble bees can work undisturbed. Regarding veggies I have a plan. Still my toma...
by Paulinka
Mon Mar 23, 2015 1:23 pm
Forum: Mashing, fermenting, flavoring and aging related hardware
Topic: Inka's Heatpiped Fermenter
Replies: 8
Views: 2566

Re: Inka's Heatpiped Fermenter

ABS is not what I would call an impurity free plastic at higher temperatures. I would never use ABS at high temperatures. Right now I use PVC-U at 20-25C. Nothing leaks out, that plastic is designed for transporting foodstuff and drinking water. You would get far more efficient thermal transfer if ...
by Paulinka
Sun Mar 22, 2015 3:37 am
Forum: Recipe Development
Topic: Inka's All-Flour
Replies: 9
Views: 2274

Re: Inka's All-Flour

Thank you for your kind words Scuba, still it is surely visible that English is not my mother-language. :) I found out that the more types of flour are cooked together the easier to stir the mash while cooking. So it can be helpful - if you run out of alpha or dont want to use it - to include a hand...
by Paulinka
Sat Mar 21, 2015 11:11 pm
Forum: Mashing, fermenting, flavoring and aging related hardware
Topic: Inka's Heatpiped Fermenter
Replies: 8
Views: 2566

Re: Inka's Heatpiped Fermenter

Neat idea. I don't know why you wouldn't just put the heater in the mash. Thanks. Direct contact with a thick, sugary AG-wash results in a carbon layer on the heater almost instantly. I hated scraping it down, even after multiple spraying with grill-cleaner foam there were spots of burned flour on ...
by Paulinka
Fri Mar 20, 2015 1:15 am
Forum: Off-Topic Discussion
Topic: Location, Hobbies, and Interests
Replies: 69
Views: 2786

Re: Location, Hobbies, and Interests

Nice topic, it is good to know each other. :) I live in the middle at the Great Plain of Hungary, which looks pretty much like most of Mongolia but with more grass and orchards and (a bit) less sand and rocks. I have two kids, they live in a country which is known from its tallest mountains in Europ...
by Paulinka
Thu Mar 19, 2015 11:10 pm
Forum: Mashing, fermenting, flavoring and aging related hardware
Topic: Inka's Heatpiped Fermenter
Replies: 8
Views: 2566

Inka's Heatpiped Fermenter

Dear Friends, here I share my barrel's plans, it works very well in a cold environment, gives a precision temperature control with much less electricity consumption than heating blankets/carpets/belts or air-heated box solutions. Even when the surrounding temperature was way below freezing point in ...
by Paulinka
Thu Mar 19, 2015 11:07 am
Forum: Rum
Topic: Ageing Dunder for Rum
Replies: 80
Views: 18320

Re: Ageing Dunder for Rum

Perfect, thank you very much!
by Paulinka
Thu Mar 19, 2015 2:13 am
Forum: Rum
Topic: Ageing Dunder for Rum
Replies: 80
Views: 18320

Re: Ageing Dunder for Rum

Hi Phill, I found molasses in a VetShop... is it very expensive, £13 for 5 Liter? Can you please tell me the exact ratios, FGM:LBT:Water:Yeast? Did the ferment needed citric acid for souring and/or tomato paste for yeastfood? Damm, this hobby is getting more and more expensive, my rum's ingredients ...
by Paulinka
Fri Mar 13, 2015 9:19 am
Forum: Grains
Topic: Millet in a composite grain bill
Replies: 13
Views: 1251

Re: Millet in a composite grain bill

Thank you for the answers, I have shelled red millet (feedstore-stuff), the only deshelled ones are in health-food stores for 10x price. I heard it is not necessary to mill it as the skin falls apart while cooking. My next mash will be a 1:1 corn+millet.
by Paulinka
Wed Mar 11, 2015 3:43 am
Forum: Grains
Topic: Millet in a composite grain bill
Replies: 13
Views: 1251

Re: Millet in a composite grain bill

It may be a stupid question but is it shelled millet or "naked"?
by Paulinka
Tue Mar 10, 2015 11:28 pm
Forum: Flavoring and Aging
Topic: Tannin removal?
Replies: 18
Views: 1739

Re: Tannin removal?

Did you use any sugar in the recipe? No, it is an AG, barley and some (5%) fancy malts (Special B and Chocolate). high temps (above 170) and high ph are the usual suspects for tannin extraction. Over sparging? Sure but doubtful to the point your distillate is experiencing it. Over sparging with sev...
by Paulinka
Tue Mar 10, 2015 8:55 am
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: Silage-juice as backset?
Replies: 3
Views: 501

Re: Silage-juice as backset?

On second thought, I will not do it. Silage is way too much disgusting, I do not want it to be anywhere near my equipment.
by Paulinka
Tue Mar 10, 2015 6:09 am
Forum: Mashing and Fermenting
Topic: Malts.....
Replies: 11
Views: 343

Re: Malts.....

Seems like a waste of cash for something I may never use. Those high-L malts give nice flavours to any AG, but use max. 5% from the darkest ones ("chocolate") in your grain bill, otherwise your whisky will taste like coffee. I like Special B, it has a sweet-sour smell, like raisins in cider. Light ...