Search found 850 matches

by Single Malt Yinzer
Thu Oct 24, 2019 5:00 pm
Forum: Flavoring and Aging
Topic: Why is oxydation ina barrel good but in a bottle bad?
Replies: 36
Views: 3101

Re: Why is oxydation ina barrel good but in a bottle bad?

I love whisky science. Thanks for the link Shady.
by Single Malt Yinzer
Wed Oct 23, 2019 6:20 am
Forum: Wiki Editors
Topic: Calculators page
Replies: 16
Views: 2701

Re: Calculators page

I created a wiki page for calculators to do a better job of describing what they do. If ok we could point the other calc links to this.

https://homedistiller.org/wiki/index.php/Calculators

This is V1. I will update it once I get a little more time. It's kinda ugly so I will clean it up.
by Single Malt Yinzer
Mon Oct 21, 2019 3:05 pm
Forum: Mashing and Fermenting
Topic: All Grain Distilling: How Fermentation is Different from AG Beer Brewing
Replies: 5
Views: 1051

Re: All Grain Distilling: How Fermentation is Different from AG Beer Brewing

This is a really good write up, thanks for doing it. For people new to distilling it's a great intro to why our mashing/brewing is different from the beer guys. There will always be exceptions but they will be be for advanced or specific stylistic purposes. On a side note, I wish we had better yeast...
by Single Malt Yinzer
Thu Oct 17, 2019 5:50 pm
Forum: Flavoring and Aging
Topic: What is a fixative? How do we use them?
Replies: 3
Views: 1117

Re: What is a fixative? How do we use them?

I think it's two separate chemical processes. Fixation is about reducing volatility so that the botanicals aren't lost to evaporation. Oxidation, in this context, is about maintaining the flavor quality of the botanicals.
by Single Malt Yinzer
Thu Oct 17, 2019 5:25 pm
Forum: Flavoring and Aging
Topic: Why is oxydation ina barrel good but in a bottle bad?
Replies: 36
Views: 3101

Re: Why is oxydation ina barrel good but in a bottle bad?

So researching tannins I hit upon this: https://www.vintessential.com.au/all-yo ... id-to-ask/
Bitterness is a taste and is caused by the lower molecular weight phenolics.
That's the first time I've see a direct cause for bitterness.
by Single Malt Yinzer
Thu Oct 17, 2019 5:14 pm
Forum: Flavoring and Aging
Topic: Why is oxydation ina barrel good but in a bottle bad?
Replies: 36
Views: 3101

Re: Why is oxydation ina barrel good but in a bottle bad?

The "rules" might say whiskey has to be aged in a barrel But that don't mean I believe it Same here. I want this to lead to us to a better understanding of the aging process. The ability to separate the oaking and oxidation aspects of aging will help us develop better aging protocols. For me aging ...
by Single Malt Yinzer
Thu Oct 17, 2019 4:57 pm
Forum: Flavoring and Aging
Topic: Why is oxydation ina barrel good but in a bottle bad?
Replies: 36
Views: 3101

Re: Why is oxydation ina barrel good but in a bottle bad?

https://scotchwhisky.com/magazine/ask-the-professor/16942/does-whisky-change-in-an-unopened-bottle/ https://scotchwhisky.com/magazine/the-whisky-virgin/27409/can-whisky-go-bad-in-the-bottle/ ------------------------- Some keys to what's in the articles: - Esters are only part of the equation - Lacto...
by Single Malt Yinzer
Mon Oct 14, 2019 4:29 pm
Forum: Flavoring and Aging
Topic: Why is oxydation ina barrel good but in a bottle bad?
Replies: 36
Views: 3101

Re: Why is oxydation ina barrel good but in a bottle bad?

So that's the thing. In a bottle oxidation will kill the flavor in a month or two max. The less spirit in the bottle the faster it happens. But you think about a barrel that's 10-20 years old it has to be at max oxygen levels. So what's the difference? What is it that being in a barrel that limits o...
by Single Malt Yinzer
Mon Oct 14, 2019 5:42 am
Forum: Flavoring and Aging
Topic: Why is oxydation ina barrel good but in a bottle bad?
Replies: 36
Views: 3101

Re: Why is oxydation ina barrel good but in a bottle bad?

Yes, but's the same thing. It's a chemical process. Why would one be good vs the other bad? I've never heard anyone suggest why. That's what I'm looking for, the why.
by Single Malt Yinzer
Sat Oct 12, 2019 5:41 pm
Forum: Flavoring and Aging
Topic: Why is oxydation ina barrel good but in a bottle bad?
Replies: 36
Views: 3101

Why is oxydation ina barrel good but in a bottle bad?

I had some ideas on the subject but I would like to hear what other have to say first.
by Single Malt Yinzer
Sun Oct 06, 2019 5:03 pm
Forum: Resources and Reviews
Topic: Distilling Media (Magazines, Podcasts, etc)
Replies: 8
Views: 1448

Distilling Media (Magazines, Podcasts, etc)

I started a new entry in the Wiki for distilling related media. I have more to add but please post up anything that is not listed.

https://homedistiller.org/wiki/index.ph ... ling_Media
by Single Malt Yinzer
Tue Oct 01, 2019 9:20 am
Forum: Novice Distillers
Topic: Getting rid of that bread flavor...
Replies: 43
Views: 3476

Re: Getting rid of that bread flavor...

Thank you so much for this. I will give it a shot. What concentration of citric acid do you use? couple tablespoons per gallon. Watch it. Once it starts getting bright drain it and rinse well. I found 2-3 tablespoons for regular maintenance but if it's really bad maybe a go to 4-5. Make sure you ge...
by Single Malt Yinzer
Tue Oct 01, 2019 4:34 am
Forum: Grains
Topic: Interesting read about mashing
Replies: 14
Views: 8843

Re: Interesting read about mashing

There's nothing wrong with the article from a science perspective, but it doesn't talk about the practical part of it. Corn will gelatinize at the temps listed, just really slowly. You're right, boiling will make the process go faster. It's even noted in the chart that it works better being boiled.
by Single Malt Yinzer
Tue Oct 01, 2019 4:22 am
Forum: Recipe Development
Topic: Coaxing more from molasses
Replies: 5
Views: 1104

Re: Coaxing more from molasses

Are we talking about the "degree" of caramelization itself perhaps? Yes. Not all sugar molecules are caramelized at the same time. For a sugar producer as the amount of caramelized sugars rise in molasses the economic value of pushing it more to remove the remaining pure sugar becomes less (Why spe...
by Single Malt Yinzer
Mon Sep 30, 2019 4:34 pm
Forum: Novice Distillers
Topic: Getting rid of that bread flavor...
Replies: 43
Views: 3476

Re: Getting rid of that bread flavor...

Let it sit for a little while with PBW, rinse, then fill it with citric acid until the copper is a bright color, then rinse it. I had the same issue. I do this every 5-10 runs. I believe as NZChris said it's tails. I run really deep into the tails for wash/stripping runs.
by Single Malt Yinzer
Fri Sep 27, 2019 5:44 am
Forum: Rum
Topic: Jamaica Association of Sugar Technologists Journal - Archive
Replies: 17
Views: 1685

Re: Jamaica Association of Sugar Technologists Journal - Archive

In this one: https://www.bostonapothecary.com/wp-content/uploads/2019/09/JAST-1947-vol-unknown-pp-45-59-Barbados-disc-PR-visit-Pot-Still-Exp.pdf Looking thorough this one you can see where they are doing cuts, then into what we call tails, but they call "High wines" and "Low wines". Page 8 / labeled...
by Single Malt Yinzer
Thu Sep 26, 2019 4:09 pm
Forum: My First .....
Topic: First go at dunder
Replies: 9
Views: 982

Re: First go at dunder

For the alcohol - if you leave the dunder open to the environment acetic acid bacteria will form naturally and turn any alcohol into acetic acid. Unfortunately, my experience says otherwise. :cry: A fresh low abv (<5% ABV) wash has the best chance of attracting acetobacter. Each time I've left too ...
by Single Malt Yinzer
Wed Sep 25, 2019 11:34 am
Forum: Novice Distillers
Topic: Correct way of posting info on a Run
Replies: 28
Views: 1215

Re: Correct way of posting info on a Run

If we can come to an agreement on a generic standard we should post these as PDFs or CSVs in the Wiki. I can make an entry for both Fermenting and for distilling. I like DetroitDYI's. That way we have a fairly standard way of sharing info for newbs. Advanced users will end up making their own anyhow...
by Single Malt Yinzer
Wed Sep 25, 2019 5:02 am
Forum: My First .....
Topic: First go at dunder
Replies: 9
Views: 982

Re: First go at dunder

The other thing with dunder pits and the bacterial/yeast/etc mix - it will change based on a lot of factors. The mix that is in it will CONSTANTLY change. While small amounts of somethings will likely be always present the dominate strain of whatever will change based on the pH, Temp, makeup of subs...
by Single Malt Yinzer
Wed Sep 25, 2019 4:53 am
Forum: My First .....
Topic: First go at dunder
Replies: 9
Views: 982

Re: First go at dunder

For the alcohol - if you leave the dunder open to the environment acetic acid bacteria will form naturally and turn any alcohol into acetic acid. Local bacteria/yeast/etc will make its own way into an open dunder container. You don't need to do anything. Once you leave the dunder open to get infecte...
by Single Malt Yinzer
Wed Sep 25, 2019 4:44 am
Forum: Recipe Development
Topic: Coaxing more from molasses
Replies: 5
Views: 1104

Re: Coaxing more from molasses

The process of making molasses causes the unfermentables as YummyRum stated. Once a sugar is caramelized it is no longer fermentable. https://www.scienceofcooking.com/caramelization.htm You can clarify the molasses to reduce the unfermentables. This should allow you to get a higher concentration of ...
by Single Malt Yinzer
Wed Sep 25, 2019 4:05 am
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: Kettle souring with Lactobacilius
Replies: 16
Views: 2491

Re: Kettle souring with Lactobacilius

Let us know. I believe that like you said it might be too strong. Age may help, maybe not enough. https://en.wikipedia.org/wiki/Lactobacillus_plantarum Lactobacilli are unusual in that they can respire oxygen but have no respiratory chain or cytochromes[4] — the consumed oxygen ultimately ends up as...
by Single Malt Yinzer
Tue Sep 24, 2019 10:31 am
Forum: Wiki Editors
Topic: Calculators page
Replies: 16
Views: 2701

Re: Calculators page

I believe that is as intended.
by Single Malt Yinzer
Tue Sep 24, 2019 10:30 am
Forum: Rum
Topic: All Molasses Rum
Replies: 19
Views: 2389

Re: All Molasses Rum

To answer the PH question, at the beginning I took a reading at 4.6 and freaked so dropped a few oyster shells in, hoping I wouldn't just screw the pooch For the oyster shells you can add as much as you want. It's a "buffer". It won't bring the pH up unless it's needed. You can also reuse anything ...
by Single Malt Yinzer
Tue Sep 24, 2019 4:03 am
Forum: Wiki Editors
Topic: Calculators page
Replies: 16
Views: 2701

Re: Calculators page

Awesome, thanks UJ & Fart Vader! The link from the Wiki works and goes to: https://homedistiller.org/wiki/calcs.php The link on the footer of the forum does not, it goes to: https://homedistiller.org/calcs They all seem to work except the two below. For some reason if you click the calc button it go...
by Single Malt Yinzer
Mon Sep 23, 2019 3:22 am
Forum: Rum
Topic: Jamaica Association of Sugar Technologists Journal - Archive
Replies: 17
Views: 1685

Re: Jamaica Association of Sugar Technologists Journal - Archive

Here: viewforum.php?f=97

I have some other changes I need to make to it so I can add it in with those. I'm always open to adding/changing things to the Wiki.
by Single Malt Yinzer
Sat Sep 21, 2019 7:16 am
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: Kettle souring with Lactobacilius
Replies: 16
Views: 2491

Re: Kettle souring with Lactobacilius

Also interested in the long term affects of this. Do you plan on aging it for a while?
by Single Malt Yinzer
Fri Sep 20, 2019 8:39 am
Forum: Distilling News
Topic: Bloomberg: That Expensive Japanese Whisky May Be Mostly Scotch
Replies: 3
Views: 980

Re: Bloomberg: That Expensive Japanese Whisky May Be Mostly Scotch

And some of it is just a straight up business model with a better bottom line and less aggravation. I know you mean this in a positive way, but it's part of the issue with bad labeling. Way too many people out there selling sourced product without being transparent. Also mislabeling something to pu...