jonnys_spirit wrote: ↑Wed Aug 09, 2023 5:38 pm
F691F103-CB5C-4E94-B9F3-A78ED27C7010.jpeg
Sippin on some purified honey aged on toasted peach
Cheers to y’all!
-j
Now that looks tasty
I’m just “sampling” from the #2/4 in this solera series which is @ about 18 months I might hafta sample/compare #3 in a few minutes !
Cheers,
-j
Well done. Iv searched your "aged honey" and came up with nothing. Is this a mead of some sort
It’s essentially distilled mead or “honey shine”. I save and recycle honey dunder and feints into each batch. Add some nutrients, pH it up with calcium hydroxide and shells. Small batch since it’s a little pricey and I use melter honey for the bulk of the fermentables since its a little cheaper and local honey to top up with more fermentable. I’ll reference a mead tosna calc for nutrient course. I keep a four jar solera that totals about 2 gallons. Each jar with different wood treatment.
I think the wood is well seasoned after almost two years so next couple times I top up the solera the wood will surely have less influence but I do ~15g ferments in a 20g brute can which yields one strip / ~5g low wines. That give me two spirit runs in the small 2.5g still yielding about 1/2g after cuts at barrel abv. All pot stilled not sweet. Definitely a neat drop of sippin likker
My take on traditional Poitín, which I call PoitíNZ, as it is made with NZ grown grains (malted barley and malted oats). Half of the barley is heavily peated.
I’m just “sampling” from the #2/4 in this solera series which is @ about 18 months I might hafta sample/compare #3 in a few minutes !
Cheers,
-j
Well done. Iv searched your "aged honey" and came up with nothing. Is this a mead of some sort
It’s essentially distilled mead or “honey shine”. I save and recycle honey dunder and feints into each batch. Add some nutrients, pH it up with calcium hydroxide and shells. Small batch since it’s a little pricey and I use melter honey for the bulk of the fermentables since its a little cheaper and local honey to top up with more fermentable. I’ll reference a mead tosna calc for nutrient course. I keep a four jar solera that totals about 2 gallons. Each jar with different wood treatment.
I think the wood is well seasoned after almost two years so next couple times I top up the solera the wood will surely have less influence but I do ~15g ferments in a 20g brute can which yields one strip / ~5g low wines. That give me two spirit runs in the small 2.5g still yielding about 1/2g after cuts at barrel abv. All pot stilled not sweet. Definitely a neat drop of sippin likker
Cheers,
-j
Great info Johnny. Iv made lots of mead in the past and it's aging nicely, but haven't distilled any yet. The price of honey has doubled here in past year so I'll be setting up hives soon. When I do distill some I'll use your tips for sure. Thanks again sir
I drink so much now,on the back of my license it's a list of organs I need.
An oaked and aged UJSSM style sugar wash made using a variety of breakfast cereals that visitors left in our pantry when they went home eight years ago.
NZChris wrote: ↑Fri Aug 11, 2023 11:05 pm
Breakfast of Champions.
An oaked and aged UJSSM style sugar wash made using a variety of breakfast cereals that visitors left in our pantry when they went home eight years ago.
Very nice.
That’s a very good idea. In fact, I reckon with a bit of effort I could find a fair bit of unloved cereal in the village. Cheers, Chris.
Earlier, I sampled quite a bit of white Rumsky made from LME and molasses.
It was a good Saturday night in someone else's shed with old farts and a relatively new distiller.
The newbie supplied the Rumsky.
Celebrating our wedding yesterday with a bottle of the founder’s solera blend.
Stopped by the tasting shop in downtown chattanooga after dinner and picked this up. This is their experimental 130g Vendome. I’ll have a couple drams tonight and into the cabinet @ home for further research later.
Congrats Johnny!
Had a dram of white dog KCB (if you know, you know) then a glass of PNW malbec from a winery that took over the land I used to hunt pheasant on in my youth.
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.
It's national sober day in the states, but that's not a holiday I plan to recognize. After work I'll tip a dram for all of those who have made a conscious choice to not drink because of how alcohol has negatively impacted them or their families. I fully respect anyone who knows they shouldn't imbibe, and avoids it.
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.
.
A few weeks back I had the pleasure of hanging out with the groom's entourage as we got dressed for my daughter's wedding ceremony. Somewhere between rounds of cocktails, one of the groomsmen passed this around. It was the first 'spirit' I've tasted from Hungary, and tasted like an herbal vegetable smoothie on steroids. It is heralded as an aid to digestion after a big meal. Bitter, bitter, bitter.
Attachments
“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”
MooseMan wrote: ↑Sat Jul 22, 2023 6:10 am
The French do this with champagne and even cider, to get the yeast plug out of the bottle. The official term is "Dégorgement" and I've tried it the way they do, by upending in a tray of salted ice until the yeast plug freezes, then opening quickly to pop the plug out and recapping, it's messy and wasteful, I only did it once! Haha
For what it's worth, in champagne they don't use ice water, there simple isn't time. A master craftsman opens the bottle disgorging the yeast and then caps with his finger in one smooth movement with almost no wastage. The bottles are then topped up and corked.
If you do the ice water trick you really need to make sure that there's an ice plug formed before opening (this works really well with the hollow plastic champagne corks as the lees settle in the cork). Then you open the bottle the right way up. The plug comes out and you can stick a new cork straight on. Or just drink it!
"I have a potstill that smears like a fresh plowed coon on the highway" - Jimbo
I’m drinking a blend of: North Carolina Bourbon from NC Hooch, an old UJSSM from US Oak, a very young one from French Oak and some Cornflakes Bourbon. Can’t complain!
I might hafta sample/compare #3 in a few minutes !
