Hey guys,
I came across this article about creating carboxylic acids in a controlled, dirty ferment prior to the primary ferment. Very interesting. Could be a repost, but worth sharing. I don’t know if I’m brave enough or my wife would tolerate the smell in our home, but could be a worthwhile experiment.
https://distilling.com/distillermagazine/2911-2/
Interesting article on creating estery products.
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Re: Interesting article on creating estery products.
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i prefer my mash shaken, not stirred
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i prefer my mash shaken, not stirred
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Re: Interesting article on creating estery products.
Yep, I’ve read through that thread before. I think the difference in the link I posted was the controlled manner in which this distiller uses the bacteria. Essentially he chooses a bacteria culture that provides specific carboxylic acids to create the esters he wants BEFORE his primary ferment with the yeast he chooses. He kills the bacteria with a shock of heat, and pitches the small bacteria ferment into his fresh mash. The esters are then created during the primary ferment.jonnys_spirit wrote: ↑Wed Dec 07, 2022 11:13 am This might be related reading:
viewtopic.php?t=63689&start=90
Cheers!
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Re: Interesting article on creating estery products.
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Cool article from Bryan Davis. I'm not sure I buy into his aging reactor spiel, but Bryan has closed his original distillery (30min drive from home) and has settled in Area 15 in Las Vegas where he has blended the lure of the theater (44 resident performers) and rum into his tours.
Lost Spirits Distillery and Show
Will have to stop in for dinner and drinks next time I'm in Vegas.
Thanks for sharing.
Cool article from Bryan Davis. I'm not sure I buy into his aging reactor spiel, but Bryan has closed his original distillery (30min drive from home) and has settled in Area 15 in Las Vegas where he has blended the lure of the theater (44 resident performers) and rum into his tours.
Lost Spirits Distillery and Show
Will have to stop in for dinner and drinks next time I'm in Vegas.
Thanks for sharing.
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Re: Interesting article on creating estery products.
Also a good article on the wiki with a bunch of links with some notes about esters in ferment, distillation, and aging.BrewinBrian44 wrote: ↑Wed Dec 07, 2022 12:46 pmYep, I’ve read through that thread before. I think the difference in the link I posted was the controlled manner in which this distiller uses the bacteria. Essentially he chooses a bacteria culture that provides specific carboxylic acids to create the esters he wants BEFORE his primary ferment with the yeast he chooses. He kills the bacteria with a shock of heat, and pitches the small bacteria ferment into his fresh mash. The esters are then created during the primary ferment.jonnys_spirit wrote: ↑Wed Dec 07, 2022 11:13 am This might be related reading:
viewtopic.php?t=63689&start=90
Cheers!
-j
https://homedistiller.org/wiki/index.php/Ester
Cheers!
-j
————
i prefer my mash shaken, not stirred
————
i prefer my mash shaken, not stirred
————
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Re: Interesting article on creating estery products.
No idea how I missed that one on the wiki. Also great info!
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Re: Interesting article on creating estery products.
I like it. +1
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Wheels or tracks, I can drive it.
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Re: Interesting article on creating estery products.
I updated the link you posted into the Wiki article. Thanks - it has some great ideas and info on creating esters.BrewinBrian44 wrote: ↑Thu Dec 08, 2022 2:09 pm No idea how I missed that one on the wiki. Also great info!