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As for the 1% or 10% ratio I don't know. Thanks for the link!

I must admit, that the higher carboxylic acids smell pretty rank, but the esters are supposed to smell pretty good. We'll see. Most smell like puke or worse. Here is another experiment (that I'll leave to someone else), get drunk, puke into your low wines, add H 2 SO 4 then distill it. :D hahaha Th...

Thanks Bruce. I thought about that too. A 1/2 keg would be ~7-8 gallons, the thing I posted is a little over 10.

And you should try open fermenting!

You're welcome Bruce. So my next step: My wife's friend's husband is a PhD genetic researcher. He's also a whiskey fan. I plan on enlisting his help in understanding yeast and how we can make it work better for us to produce esters and other flavor compounds. I don't expect this to be quick work but...

Awesome! Congrats, I hope you do well. Where are you located?

Go here: http://adiforums.com/index.php?/discover/" onclick="window.open(this.href);return false;" rel="nofollow I have yet to find a regulation that says I can't build my own still (metalworking is a more-than-hobby of mine). Is that allowed? Can I build my own still? Labyrinthi...

I currently open ferment in a 10 gallon SS pot without a lid. I would like to use a coolship for future ferments to keep the temp more stable. Something in the 10-20 gallon range would be ideal. There doesn't seem to be any available at normal beer supply places. Looking for a subtitute I've found a...

Our company has a large number of people in the area affected by the storm. We have several locations flooded or on the verge of it. I'm not in that area so all I can do is donate money, wish I could do more.

Not sure of the compatibility with the version we're using but it should be close:

https://en.wikipedia.org/wiki/Help:Cheatsheet" onclick="window.open(this.href);return false;" rel="nofollow

Another article by one of the authors of the above paper: "The Saccharomyces cerevisiae alcohol acetyl transferase Atf1p is localized in lipid particles" http://onlinelibrary.wiley.com/doi/10.1002/yea.1100/full" onclick="window.open(this.href);return false;" rel="nofoll...

Alcohol acetyltransferases and the significance of ester synthesis in yeast: https://www.ncbi.nlm.nih.gov/pubmed/11015726" onclick="window.open(this.href);return false;" rel="nofollow Synthesis of esters requires two substrates: alcohol and carboxylic acid. Esters can be formed v...

http://startwith.stoli.com/read/1/vodka-distilled" onclick="window.open(this.href);return false;" rel="nofollow If you scroll down you'll see a diagram. It shows what Bluefish was describing. In a continuous still the tails are called bottoms and are recycled or get moved out of ...

Questions on "best practices" for the Wiki: - Are we ok linking out of the Wiki to another place? (e.g. Linking our wiki's article on autolysis to the Wikipedia entry on the same subject, videos on youtube, etc) - Is it a good idea to link Wiki entries to threads/post on our forums? I'm th...

Speaking about actual yeast strains, I've found my best stuff came from Safale US-04, US-05 and Fermentis M1. Process wise (for repeatability): - 6-7 gallon batches - aim for ~ 1.080 sg - Open Ferment - White Lab yeast nutrient - Water bath with aquarium heater (set at 70f) - Aquarium pump in the wa...

https://www.bruichladdich.com/article/bruichladdichs-guide-to-chill-filtration" onclick="window.open(this.href);return false;" rel="nofollow 4 main fusel alcohols, most pleasant is phenylethyl alcohol. Propanol, isobutanol, isoamyl & pentanol are the major contributors. There...

Good call RHB. Well then, let's get started: http://whiskyscience.blogspot.com/2011/11/fermentation-flavours.html" onclick="window.open(this.href);return false;" rel="nofollow Ester formation depends on the amount of fusel alcohols and organic acids in the wort, but also on the a...

As I read this thread I think we should clarify: What is each acid? Carboxylic acid vs catalytic acid. The principals of this thread know this but the readers might not understand it as well. The carboxylic acids mentioned in the thread include: Formic acid, Acetic acid, Butyric acid, Latic Acid htt...

I think I've seen that before: http://memory-alpha.wikia.com/wiki/Skin_of_Evil_(episode" onclick="window.open(this.href);return false;" rel="nofollow)

stupid jokes aside, no idea. sorry.

I like boiling because it does clean up anything bad and allows me to store the wort for a week or two if needed. There's a couple reasons why distillers don't boil their wort: - Cost - as most commercial distillers run their wort in less than 5-6 days it's an added cost without significant benefit...

A little more oriented to some that needs TTB numbers but cool none the less. I like the true proof and cut to proof. Not available on Android, I figure they eventually will have one. https://itunes.apple.com/us/app/whiskey-systems-calculator/id1223692384" onclick="window.open(this.href);r...

NZChris wrote:we are talking about recent hobbyist inventions concocted from sparce info and rumours.

And that's why I'm trying to figure out the facts & science behind them. I agree, most of what people post about dunder/muck/junk is well, junk.

Well isn't that interesting:

Vivian told us the ooze is called muck— a giant bolus of bacteria that creates a soup of carboxylic acids.

1. So we're actually talking muck pits.
2. "Soup of carboxylic acids" - I love the sound of that.

Thanks Der Wo!

Submitted to start a discussion as I don't know if what I think is true: (I was going to post this in Der Wo's Rum thread, but I figure it would take the thread too far off topic.) So thinking about the composition of the dunder pit, what it does, and how it is used, I question the idea that the dun...

ShineonCrazyDiamond wrote:

Single Malt Yinzer wrote:
Legal Bourbon must use Char 3.

According to who?

Yup - I was wrong, any char will do. Not sure what I thought it had to be #3.

http://www.distillerytrail.com/wp-content/uploads/2015/06/CHAR_LEVELS-co-Independant-Stave-Company.jpg Sorry for the big pic, but it is needed to see the char levels. Legal Bourbon must use Char 3(Edit: This is wrong, see below). Looks like you're closer to 1 or 2. Article below has good info near ...

YEAST AND ITS EFFECT ON THE FLAVOUR OF ALCOHOLIC BEVERAGES http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1971.tb03370.x/epdf" onclick="window.open(this.href);return false;" rel="nofollow This paper covers the different fatty acids made by different strains of yeast and t...

Works now, thanks Uncle Jessie.

http://gizmodo.com/popular-hack-used-by-whisky-snobs-actually-works-says-1797934111" onclick="window.open(this.href);return false;" rel="nofollow https://www.nature.com/articles/s41598-017-06423-5" onclick="window.open(this.href);return false;" rel="nofollow W...

cranky wrote: and be patient.

Actually it's not patients, it's curiosity. I can't stop taking "samples". Stuff doesn't last long that way. If I scaled up it would work better but that's not going to happen anytime soon.

When registering for an account: Database error A database query error has occurred. This may indicate a bug in the software.[WZWtKq6IYGsAAE2IIdkAAAAA] 2017-08-17 14:50:18: Fatal exception of type "Wikimedia\Rdbms\DBQueryError" And thanks for doing all the work to get the Wiki back. You're...