The Bananas this year were a disappointment. Sweet enough, but horrible chalky taste that coats the mouth, making them completely inedible.
I'm not one to waste free sugar though, so I mashed them all with some fancy molasses, cut up sugar cane from the freezer and some dunder and used a German wheat beer yeast. The wash tastes promising and the stripping run smells great.
Ash cheese. Very different to any cheese I've made before and I didn't manage to find a useful method to follow on the net, so had to fly blind.
When making the ash, I smoked some cheese and that has turned out very nice, so even if the ash cheese is a fail, I still found a way to smoke a variety of products and will try the same method to smoke some grains for distilling.
NZChris wrote: ↑Fri Jan 15, 2021 11:45 pm
Ash cheese. Very different to any cheese I've made before and I didn't manage to find a useful method to follow on the net, so had to fly blind.
When making the ash, I smoked some cheese and that has turned out very nice, so even if the ash cheese is a fail, I still found a way to smoke a variety of products and will try the same method to smoke some grains for distilling.
Hmmm. Off to Google "ash cheese"...
Goat cheese with a charred vegetable matter rind. Considered verboten in the USofA. Now I want some just because the FDA say I can't have it.
Last edited by Deplorable on Sat Jan 16, 2021 12:21 am, edited 1 time in total.
Fear and ridicule are the tactics of weak-minded cowards and tyrants who have no other leadership talent from which to draw in order to persuade.
Honest_Liberty wrote: ↑Fri Jan 15, 2021 6:40 pm
My frankenshine from all the feints I've ever saved.
Strangest drop I've made for sure. Almost too many competing flavors. I can't wait to see what it's like in a year
I did one of those a few years back and decided to split the hearts into two flavorsome cuts, very different and both nice. As one heart cut, it was a bit weird and I wasn't impressed with it. It had my grapes at one end and grains at the other. I think a fair bit of it got used for Baileys style cream liqueurs to save my aged whiskeys from being scoffed in faux Baileys before they were ready.
Yesterday we made a beer for a Bourbonesqe Whiskey. The grain was all left over from previous beers, some quite old, so we added high temp
enzymes to be sure of conversion. Grain bill was 50 lbs.2row/Pilsner, 25 lbs. flaked corn, 25 lbs. red wheat,15 lbs honey malt.
It was sparged and boiled. We ended up with 45 gallons at 1.073.which we dumped on the yeast slurry of a Belgian Strong Dark, which
was just kegged while we were mashing this. The Belgian yeast should give it an interesting note.
Honest_Liberty wrote: ↑Fri Jan 15, 2021 6:40 pm
My frankenshine from all the feints I've ever saved.
Strangest drop I've made for sure. Almost too many competing flavors. I can't wait to see what it's like in a year
I did one of those a few years back and decided to split the hearts into two flavorsome cuts, very different and both nice. As one heart cut, it was a bit weird and I wasn't impressed with it. It had my grapes at one end and grains at the other. I think a fair bit of it got used for Baileys style cream liqueurs to save my aged whiskeys from being scoffed in faux Baileys before they were ready.
I initially split it up like that because I was getting strong anise flavors in the back end, as likewise I had a combo of brandy and grain feints, but when I blended them all I liked what I got. I went a bit loose with the cuts because I've been finding I like the extra flavor even with a bit of heads bite and tails funk, after they meld together for a year.
I've got 2.75 gallons at 72%!
Sweetfeed 100 proof for drinking white
All grain bourbon for testing my patience
Whatever else is left goes to the Homefree, because, I hate waste
4 tablespoons of DADY yeast, and 2 tablespoons of sugar, 1 cup of warm spring water. Mix and wait till it starts bubbling, then bring to a boil and reduce heat to low. Add to that is 1 slice of white bread, 2 tablespoons of coconut flour, and 2 tablespoons of Almond Flour. Simmmer till nice and thick, remove from heat and cool.
I am hoping that the Nut Flours will add enough nitrogen and ost comercial breads use yeast nutrients already and after baking I am thinking it may be a good source of food for the live buggers.
Making a spiced banana rum with 100% dark brown sugar. First time trying this, got an SG of 1.080 last night. Currently fermenting hopefully ready by Friday/Saturday to run.
Running a batch of sweet feed that's been sitting for a year on low wines, I like the taste as loose as they were but the heads were just a little too much so I decided I'll run it and after proofing it down to 40%. I'm running about 12 gallons but this heads cut is takin forever. The feints I added must be what's taking so long to get to hearts. I'm at a gallon at 164 proof on average and still not sure about transitioning into gallon jugs for collection.
Edit: I ended up with 5 gallons at 60%. I think running my condenser is bringing so much flavor over that its a super dense, heavy, robust spirit. I like it but I don't think most folks are ready for that much flavor in an unaged, white spirit
Last edited by Honest_Liberty on Thu Jan 21, 2021 9:59 am, edited 2 times in total.
Sweetfeed 100 proof for drinking white
All grain bourbon for testing my patience
Whatever else is left goes to the Homefree, because, I hate waste
Finished stripping my gum-balled weevil whiskey that I started stripping last week. Started with about 39 gallons of wash, 6 gallons of feints and ended up with 15 gallons of low wines. Now to find the time for a spirit run of the weevil whiskey and a spirit run of the gumball.