Search found 169 matches

by Paulinka
Tue Mar 10, 2015 6:03 am
Forum: Novice Distillers
Topic: Yeast bad????
Replies: 34
Views: 811

Re: Yeast bad????

Recently I had a bad batch from my favourite yeast too, it was dead long before it's expiration date. I always rehydrate my yeasts in lukewarm water and a little sugar before introducing them to the mash, this is a way to be sure about their vitality..
by Paulinka
Tue Mar 10, 2015 5:24 am
Forum: Novice Distillers
Topic: Cleaning out the worm
Replies: 14
Views: 1931

Re: Cleaning out the worm

Never tried only heard that after gin or absinthe the aromatic oils from the worm can be easily cleansed with hot margarine, followed by a degreasing and a final cleaning.
by Paulinka
Tue Mar 10, 2015 3:35 am
Forum: Flavoring and Aging
Topic: Tannin removal?
Replies: 18
Views: 1739

Re: Tannin removal?

Things like acetone are known to be astringent. Can't be acetone.. fermentation went pretty well and I been cutting the heads properly, also didn't even touched tails. Here is what I done now: I mixed two eggwhites with same amount of water and a teaspoon of salt together, and poured it in the 3 li...
by Paulinka
Mon Mar 09, 2015 11:52 am
Forum: My First .....
Topic: A couple of firsts for me
Replies: 2
Views: 175

Re: A couple of firsts for me

Congrats, sounds like you will distill some great drinks! Especially the blackberry-brandy makes me envious. AFAIK true OG with Sebamyl will not show after a few hours, it works parallel with the yeast, it is not like mashing with malt when most of the starch is converted in one step. Glucoenzymes n...
by Paulinka
Mon Mar 09, 2015 9:17 am
Forum: Flavoring and Aging
Topic: Tannin removal?
Replies: 18
Views: 1739

Re: Tannin removal?

Here's a link, chances are you've read it but maybe many of our members haven't http://www.wineportfolio.com/sectionLearnClarifyingWineWithEggWhites.html" onclick="window.open(this.href);return false;" rel="nofollow It explains this process for wine, and yes I believe it will work for you as well p...
by Paulinka
Sun Mar 08, 2015 11:48 pm
Forum: Flavoring and Aging
Topic: Tannin removal?
Replies: 18
Views: 1739

Re: Tannin removal?

Thank you for you response Sir, sure I will redistill it, but before redistilling I wish to take out the tannins as they seem to distill through easily. I plan to use gelatine and egg whites, will tell it here how it worked out.
by Paulinka
Sat Mar 07, 2015 11:39 pm
Forum: Flavoring and Aging
Topic: Tannin removal?
Replies: 18
Views: 1739

Tannin removal?

I failed big time, oversparged my barley mash, fermented on the grain (and husks) so the resulting distilled spirit is in tannin limbo. Should I drop gelatine in it, or ox blood, or purigen? Or PVP (E1201)? Had anyone success correcting such a problem?
Damm I hate polyphenols... :?
by Paulinka
Thu Mar 05, 2015 12:36 pm
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: Silage-juice as backset?
Replies: 3
Views: 501

Re: Silage-juice as backset?

Oh they eat huge amounts of sauer corn ut, milking cows eat 40 kg of the stuff daily, even poultry likes it. But first I will try with some real pickling water, cucumbers'. And because the Russians use to drink vodka with pickled cucumbers... well, in fact they do not, just as Mexicans don't push a ...
by Paulinka
Thu Mar 05, 2015 12:13 pm
Forum: Grains
Topic: Which corn would you grow?
Replies: 34
Views: 3740

Re: Which corn would you grow?

nor could I think of a good reason you should silage good sweet corn............ Dear Choppinlow, of course I'm not talking about the "ears" and "seeds" of the corn, but the leftovers. :wink: If it's not very disgusting, I will say why not, corn-silage is loaded up with lactic acid and fermented co...
by Paulinka
Thu Mar 05, 2015 7:52 am
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: Yeast soil amendment
Replies: 4
Views: 752

Re: Yeast soil amendment

Or you can drop a few cube of bakers' yeast to a bad neighbours' cesspit, or just flush the cubes down in his toilet. Watch the shitflood from afar.
by Paulinka
Thu Mar 05, 2015 7:48 am
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: Silage-juice as backset?
Replies: 3
Views: 501

Silage-juice as backset?

This year I will plant more than a few rows of high-sugar white corn on my land, and I will silage the leftover plant materials in early autumn. It will go through an anaerobic fermentation with LAB which takes about 5-6 weeks (cut up to 20-30mm pieces and buried tightly), which results in a soured ...
by Paulinka
Thu Mar 05, 2015 7:00 am
Forum: Grains
Topic: Which corn would you grow?
Replies: 34
Views: 3740

Re: Which corn would you grow?

Easy, silage the leftover from the corn plant at 30-35% dry matter optimal. Dig a big hole, cover its ground with heavy duty plastic, fill it up with the husks, shells, leaves and stems which are all cut up to ~20-30mm length, pack it VERY tightly, cover with plastic and put ground on it. Compress p...
by Paulinka
Mon Mar 02, 2015 12:47 pm
Forum: Fruits & Vegetables
Topic: This one went legendary - Śliwowica
Replies: 17
Views: 3118

Re: This one went legendary - Śliwowica

Pectinase breaks pectin down into methanol so the flavors that come over early end up in the heads jar instead of in your final blend .... unless you leave them in and don't mind the headaches. Pectinase does not convert all hemicellulose to methylated sugars, only a few % of them. And how much is ...
by Paulinka
Sun Mar 01, 2015 4:05 am
Forum: Fruits & Vegetables
Topic: This one went legendary - Śliwowica
Replies: 17
Views: 3118

Re: This one went legendary - Śliwowica

Kaziel, you didn't mentioned you made low wines from the mash first and then distilled it to śliwowica. "First stuff came out @ almost 60% ABV " How? 60% is used to be deep hearts with fruit brandies on a pot still, final blended product is usually 65-68% before diluting with water. Also your mash a...
by Paulinka
Wed Feb 25, 2015 4:59 am
Forum: Off-Topic Discussion
Topic: Another use for Dunder / Backset
Replies: 1
Views: 160

Re: Another use for Dunder / Backset

I use to remove rust from my tools' metal parts with Coke. Phosphoric acid in Coke is a great rust remover too. Great idea to use unused backset for this.
by Paulinka
Tue Feb 24, 2015 11:56 pm
Forum: Recipe Development
Topic: Inka's All-Flour
Replies: 9
Views: 2277

Inka's All-Flour

Dear Friends, I would like to share the all-flour method I use with great success. It has been tried and works for a great many different flours, very adaptable technique. I have a 4.5 gal pot still that I use for cooking, stripping and distilling, so the amounts are centered around my tool. Feel fr...
by Paulinka
Tue Feb 24, 2015 11:06 pm
Forum: Flavoring and Aging
Topic: Cloudiness upon dilution
Replies: 4
Views: 439

Re: Cloudiness upon dilution

I macerate three medium size orange's peel only for a day at room temperature, in a liter of 70% neutral spirit, then I distill it without the peels and with the same amount of water. No heads, hearts end at 30%.
by Paulinka
Tue Feb 24, 2015 2:00 pm
Forum: Flavoring and Aging
Topic: Cloudiness upon dilution
Replies: 4
Views: 439

Re: Cloudiness upon dilution

Yes, those precious oils. If you want a clear spirit just dilute with higher abv neutral until no cloudiness occur. It also means less fruity character. I keep my citrus-liqueurs at around 50% abv, they will cloud the cocktail but at least transparent in the bottle.
by Paulinka
Tue Feb 24, 2015 1:53 pm
Forum: Fruits & Vegetables
Topic: Pine/evergreen buds
Replies: 8
Views: 1012

Re: Pine/evergreen buds

Juniper is a main ingredient in gin. Fir wax and the flavouring terpenes and oils in it are in fruits of fir-trees at highest concentration. However, it would be a waste of material to put them in the wash. Nothing can be fermented out from them, yet strong alcohol can wash them out into the drink. ...
by Paulinka
Tue Feb 24, 2015 1:35 pm
Forum: Novice Distillers
Topic: Bad? smells, infections etc.
Replies: 23
Views: 3958

Re: Bad? smells, infections etc.

Trust me, you would definitely know butyric infection when you enter your fermentation room. It has a very strong stench, like a bad diarrhea mixed with vomit. Just close your eyes and you know it is a smell of sickness by human instinct. And it will not be better. If you don't trust the blinking re...
by Paulinka
Tue Feb 24, 2015 7:30 am
Forum: Research and Theory
Topic: Fermenting on the grain, squeezing then distilling
Replies: 22
Views: 1895

Re: Fermenting on the grain, squeezing then distilling

Get an old but working centrifuge (we have a ton around like this at scrapyards: http://www.hajdurt.hu/_data/VFS_da12bb461aac0ab6795fe1221df5880f.jpg , wash it out properly, shovel the wet grains in a bag, tie it good and tight, close the lid on it and press the button. The machine will kick the jui...
by Paulinka
Tue Feb 17, 2015 1:44 pm
Forum: Grains
Topic: Which corn would you grow?
Replies: 34
Views: 3740

Re: Which corn would you grow?

I plant mostly White Horseteeth this year (2nd on the picture), it has the most starch content of all (Hungarian) heirloom corns, perfectly suits whiskey-making and it is sweet and tasty to eat on the cob. The third is the Red Horseteeth, I buy that one, hens like it better as it has more carotene a...
by Paulinka
Mon Feb 16, 2015 12:22 pm
Forum: Fruits & Vegetables
Topic: Pálinka - The Fruit's Spirit
Replies: 140
Views: 54265

Re: Pálinka - The Fruit's Spirit

No flavour goes to your ferment from unbroken seeds. Cherry and sour cherry (unbroken), and some apricot seeds (broken) can give a little bitter-almond aftertaste if they are cooked with the fruit mash. With cherry and sour cherry it is a traditional style, but losing popularity as it is known that ...
by Paulinka
Mon Feb 16, 2015 11:55 am
Forum: Absinthe
Topic: Absinthe Absinthe Absinthe
Replies: 159
Views: 14269

Re: Absinthe Absinthe Absinthe

Cool. I'd love to see drawings or pictures. pistorius.jpg or http://chestofbooks.com/science/chemistry/Distillation-Principles-And-Processes/images/Fig-66-The.png There is a deflector plate that stands in way of the steam, and the top vessel must be cooled with hot water, otherwise the alcohol woul...
by Paulinka
Sun Feb 15, 2015 2:09 pm
Forum: Absinthe
Topic: Absinthe Absinthe Absinthe
Replies: 159
Views: 14269

Re: Absinthe Absinthe Absinthe

That rectification apparatus looks much like more than a few Pistorius-plate on top of each other. Used as partial dephlegmator, potstills fitted with one or two Pistorius-plates are fairly common in rural Hungary's old village-distilleries. Cooled with warm water poured from top that gets warmer as...
by Paulinka
Sun Feb 15, 2015 9:49 am
Forum: Fruits & Vegetables
Topic: Pálinka - The Fruit's Spirit
Replies: 140
Views: 54265

Re: Pálinka - The Fruit's Spirit

Do you remember how I told to line the pot lighly with a little butter and gave sunflower-oil a big no-no (when cooking the fruit-mash)? It turned out that if sunflower-oil is used it gives a nasty oily vegetable smell to the pálinka, rendering it undrinkable. However, as I was lazy redistilling tho...
by Paulinka
Sun Feb 15, 2015 9:40 am
Forum: Fruits & Vegetables
Topic: Pálinka - The Fruit's Spirit
Replies: 140
Views: 54265

Re: Pálinka - The Fruit's Spirit

soaking the stripped low wines on the pulp for 2 weeks before distilling for spirit Well, honestly I never heard about this method, but so little I know and every region has it's own tricks. What I heard about Slivovitz is that they press the ripe plums out and only ferment the liquid, kind of like...
by Paulinka
Sun Feb 15, 2015 9:32 am
Forum: Fruits & Vegetables
Topic: Pálinka - The Fruit's Spirit
Replies: 140
Views: 54265

Re: Pálinka - The Fruit's Spirit

thecroweater wrote:Straining a plum must
Looks great, I hope you made sure no seeds gone through. If a few goes to the ferment it is no big deal, just don't cook it, not because the cyanide that is inside the seed but they tend to burn down.
by Paulinka
Sun Feb 15, 2015 9:30 am
Forum: Fruits & Vegetables
Topic: Pálinka - The Fruit's Spirit
Replies: 140
Views: 54265

Re: Pálinka - The Fruit's Spirit

I'd love to come by and talk "Palinka" with you! I am looking for that event with great joy and happiness, please don't forget to drop me a line when you around. I will have a huge variety of drinks that time and the garden will be nice and full with fruits and veggies, and we can have a barbeque o...
by Paulinka
Sun Feb 15, 2015 9:23 am
Forum: Fruits & Vegetables
Topic: Pálinka - The Fruit's Spirit
Replies: 140
Views: 54265

Re: Pálinka - The Fruit's Spirit

Unfortunately I find nowhere guidelines an as I only have 2 litres I wanna make sure I do it the right way. Any guidelines or information on this? Thanks Sure, you can add any kind of fruit (especially similar) as bedding in your pálinka, this is how you make "ágyaspálinka". It is a funny double-ed...