Search found 949 matches
- Wed Sep 22, 2021 4:54 am
- Forum: Sugar
- Topic: Bite or burn appears after aging
- Replies: 27
- Views: 2355
Re: Bite or burn appears after aging
Short answer: Leave the bottle open a dash for a few days or put it in a larger bottle with more headspace. Air is your friend. It will take some time (weeks/months) but it will get back to good. Longer answer: Spirit straight off the is very chemically active. Depending on the conditions it will ta...
- Sun Sep 05, 2021 5:00 pm
- Forum: Mashing and Fermenting
- Topic: Lacto infection! Help!
- Replies: 52
- Views: 1957
Re: Lacto infection! Help!
Don't use bleach around the area you distill in. You can get a TCA infection. It will taint everything for the worse.
https://www.winespectator.com/articles/ ... d-tca-3346
https://www.winespectator.com/articles/ ... d-tca-3346
- Thu Sep 02, 2021 5:54 pm
- Forum: Mashing and Fermenting
- Topic: Lacto infection! Help!
- Replies: 52
- Views: 1957
Re: Lacto infection! Help!
- There's really nothing you can do about it. - It may or may not be lacto. If you're naturally fermenting then you have thousands of infections that it might be. It's most likely a mixture of several. - Regardless distilling will kill anything bad. It may or may not taste great but it will be ok to...
- Sat Aug 14, 2021 6:46 am
- Forum: Recipe Development
- Topic: My experiments with bloody butcher corn
- Replies: 13
- Views: 1329
Re: My experiments with bloody butcher corn
Boil the living hell out of it for gelatination. Dark colors indicate carotenoids. Carotenoids breakdown with heat into rose ketones. It will give your spirit more flavor and aromatic qualities. If you're doing a grain in distillation that will help but the more you heat it up the better.
- Wed Aug 11, 2021 4:14 pm
- Forum: Related Electric Accessories
- Topic: Best $119.99 I've spent in a long time.
- Replies: 9
- Views: 1466
Re: Best $119.99 I've spent in a long time.
You can get a Mini DisplayPort to HDMI adapter and use the TV as a second monitor.
- Sun Jul 11, 2021 6:53 pm
- Forum: Whiskey
- Topic: Proofed down fine, went from crystal clear to cloudy an hour later
- Replies: 15
- Views: 1290
- Mon Jun 28, 2021 5:36 am
- Forum: Resources and Reviews
- Topic: Your review of YOUTUBE distilling video's
- Replies: 48
- Views: 6223
Re: Your review of YOUTUBE distilling video's
New one I found the other day - Little Miss Brewbird: https://www.youtube.com/channel/UC1vGih ... HdNzfe5eBg
More on the commercial side but still good.
More on the commercial side but still good.
- Sun Jun 13, 2021 5:54 pm
- Forum: Wiki Editors
- Topic: Upgraded to MediaWiki 1.36.0
- Replies: 2
- Views: 779
- Sat Jun 12, 2021 10:12 pm
- Forum: Liqueurs
- Topic: Crème de cassis
- Replies: 8
- Views: 1821
Re: Crème de cassis
Creme de *** usually means tons of sugar in the spirits world. not that they use actual cream. https://en.wikipedia.org/wiki/Cr%C3%A8me_liqueur
- Wed May 26, 2021 5:04 pm
- Forum: Research and Theory
- Topic: Assessing the impact of corn variety and Texas terroir on flavor and alcohol yield in new-make bourbon whiskey
- Replies: 0
- Views: 1446
Assessing the impact of corn variety and Texas terroir on flavor and alcohol yield in new-make bourbon whiskey
Different study by same guy as: https://homedistiller.org/forum/viewtopic.php?p=7669527#p7669527 https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0220787 The whiskey industry is dominated by whiskey styles with recipes that contain corn as the primary grain. However, little research...
- Tue May 25, 2021 6:07 pm
- Forum: Research and Theory
- Topic: CHARTING A CHEMICAL ROADMAP OF TERROIR IN CORN
- Replies: 10
- Views: 1016
CHARTING A CHEMICAL ROADMAP OF TERROIR IN CORN
CHARTING A CHEMICAL ROADMAP OF TERROIR IN CORN—TOOLS FOR SELECTION OF NOVEL VARIETIES FOR WHISKEY A Dissertation by ROBERT JONES ARNOLD https://oaktrust.library.tamu.edu/bitstream/handle/1969.1/193247/ARNOLD-DISSERTATION-2021.pdf?sequence=1 I'm including his tweet in case you would want to follow h...
- Sun May 02, 2021 8:33 am
- Forum: Flavoring and Aging
- Topic: Stuff floating after chilled
- Replies: 7
- Views: 714
Re: Stuff floating after chilled
It's an unstable colloidial emulsion. (Yes I learned a new word and now am showing it off.) https://en.wikipedia.org/wiki/Colloid https://ecis2016.org/scientific-information/what-is-colloidal-suspension https://www.thoughtco.com/definition-of-tyndall-effect-605756 https://agclassroom.org/matrix/less...
- Mon Apr 19, 2021 5:43 pm
- Forum: Whiskey
- Topic: High Ester Bourbon
- Replies: 48
- Views: 7972
Re: High Ester Bourbon
That sucks. On a coincidental note I was reading on one of the pro forums that they used Horindal kviek for rum. At first it was crazy awesome and then after 1+ years it lost the esteryness that it had before. I have two bottles that I made with a high ester profile in mind. At a little over a year ...
- Tue Apr 13, 2021 5:54 pm
- Forum: Rum
- Topic: Dunder Pit and other Interesting Rum Links.
- Replies: 3
- Views: 711
Re: Dunder Pit and other Interesting Rum Links.
Good links. One from the Wiki to add: https://homedistiller.org/wiki/index.php/Dunder
- Tue Apr 06, 2021 11:58 am
- Forum: Research and Theory
- Topic: Mini-Review: The Role of Saccharomyces cerevisiae in the Production of Gin and Vodka
- Replies: 2
- Views: 482
Re: Mini-Review: The Role of Saccharomyces cerevisiae in the Production of Gin and Vodka
Good article. Funny part for me here: In addition, there are groups now developing synthetic yeast in the laboratory [68], where, eventually, the potable alcohol industry could utilize S. cerevisiae strains constructed to meet industry specific demands and the creation of a ‘perfect’ distilling yeas...
- Sun Apr 04, 2021 6:05 pm
- Forum: Research and Theory
- Topic: Paper: Fats have an affinity for tannins
- Replies: 4
- Views: 583
- Sun Apr 04, 2021 6:04 pm
- Forum: Research and Theory
- Topic: Better understanding Polyphenols in distilling
- Replies: 1
- Views: 480
Better understanding Polyphenols in distilling
So I find this interesting: https://beerandbrewing.com/dictionary/AqB3u34uGf/ For distilling you introduce phenols and polyphenols many ways. POF+ Yeast (Phenol Off Flavor Positive - generally a fault in beer, good for whiskeys that are aged and it helps increase rye flavors), tannins from oak, some...
- Sat Apr 03, 2021 11:52 am
- Forum: Fruit and grain season is here
- Topic: plums and plum pits
- Replies: 5
- Views: 2388
Re: plums and plum pits
https://www.goodhousekeeping.com/health/diet-nutrition/a20705824/are-stone-fruit-seeds-poisonous/ https://www.today.com/health/amygdalin-fruit-pits-converted-cyanide-after-eating-t114515 They are poisonous. To what degree - that's the question. You can heat them up (bake them) and it will destroy th...
- Sat Apr 03, 2021 7:41 am
- Forum: Novice Distillers
- Topic: Protein Rest - how to?
- Replies: 9
- Views: 1702
Re: Protein Rest - how to?
Look up decoction mashing. It's a easier and also harder than adding more water at a time. It's easier that it makes the mash thinner at an earlier stage. It's harder as you have to deal with heating up mash if you can't lauter it. If you can do it with lautered off wort it's really easy. For modern...
- Tue Mar 23, 2021 10:05 am
- Forum: Research and Theory
- Topic: Paper: Fats have an affinity for tannins
- Replies: 4
- Views: 583
Paper: Fats have an affinity for tannins
https://arstechnica.com/science/2021/03/study-examines-molecular-basis-for-why-wine-goes-so-well-with-fatty-foods/ Supposition: For spirits that have more tails (made of esters and other lipids from yeast) the effect is the same with barrels (oaking). Maybe this is one of the reasons spirits that te...
- Sat Mar 20, 2021 1:24 pm
- Forum: Off-Topic Discussion
- Topic: Foreshot Hand Sanitizer
- Replies: 21
- Views: 2690
Re: Foreshot Hand Sanitizer
Methanol & other junk in foreshots can be absorbed through the skin. It's the same as drinking it. Dump forehots, don't use them for anything that gets near your body.
- Thu Mar 18, 2021 2:11 pm
- Forum: Gin
- Topic: The Chemistry of Coriander
- Replies: 5
- Views: 950
Re: The Chemistry of Coriander
Weird - I guess that's why it can taste soapy off the still but after a period of rest will go away. For me 30 days is minimum for resting.
- Sat Feb 20, 2021 9:06 am
- Forum: Rum
- Topic: Running an 18 month old heavy rum ferment
- Replies: 12
- Views: 1453
Re: Running an 18 month old heavy rum ferment
Sorry to hear about your troubles. That's horrible about your family. Nothing bad for you will live/carry over through the distilling process. For the wash as long as it hasn't turned to vinegar it will be ok. Hard to tell about off flavors but if it doesn't smell bad that's a good sign. Run it and ...
- Sat Feb 13, 2021 9:30 am
- Forum: Rum
- Topic: Dunder: surface growth and vinegar smell
- Replies: 10
- Views: 1442
Re: Dunder: surface growth and vinegar smell
Like Tummydoc said it's trial and error. Trust your nose. If it smells musty then don't. Other aromas that are sweet or odd should be fine. The distilling and aging process will turn those chemicals into something else, normally good. Esterification is kinda crazy and not easily predictable. That's ...
- Sat Feb 13, 2021 6:39 am
- Forum: Rum
- Topic: Dunder: surface growth and vinegar smell
- Replies: 10
- Views: 1442
Re: Dunder: surface growth and vinegar smell
Vinegar: It's because there was still alcohol in the wash. If you leave dunder uncovered then acetobacter will eventually grow and turn the alcohol into vinegar. Surface growth: There was probably sugar left in the wash. If so then other bacteria, yeast, or mold will grow quickly. It happens eventua...
- Sun Feb 07, 2021 5:59 pm
- Forum: Rum
- Topic: I'm a new father!
- Replies: 15
- Views: 1621
Re: I'm a new father!
Recklessly spreading your seed around are we? Every spore is sacred.
- Wed Jan 27, 2021 4:37 pm
- Forum: Research and Theory
- Topic: Reactive Distilling Techniques
- Replies: 23
- Views: 4592
Re: Reactive Distilling Techniques
I wonder about instead adding a pool of H2SO4 in the reflux area instead of resin. The boiling temp is above 300c. Would it not get flooded out by the spirit? It's SG is 1.84 so it might stick around a bit but eventually get push down to the boiler? If it's highly miscible then it will definitely g...
- Wed Jan 27, 2021 4:27 pm
- Forum: Gin
- Topic: Common Ingredients in Gin
- Replies: 26
- Views: 2772
Re: Common Ingredients in Gin
Orris and Angelica are considered fixatives. You probably should use one or both in your mix. Fixatives help maintain the aromatic and flavor compounds in the spirit. https://distilling.com/distillermagazin ... ve-effect/
Re: Gin Pink
Hibiscus flowers and raspberries also are common ways to get a pink color.
- Mon Jan 04, 2021 5:44 pm
- Forum: Whiskey
- Topic: Very, very high ester whiskey?
- Replies: 6
- Views: 1215
Re: Very, very high ester whiskey?
Yes. I haven't used the Cousins process as I don't have a thumper. I would love to some day. I use seasoned dunder, heavy ester producing yeasts, long ferment times, and bacteria to get high ester counts. One thing to think about with the Cousins process is that it only captures the organic acid sid...