Googe's Goo AKA The Kale-Sugar Wash

[SGB]

I did my strip run yesterday, from a 18litre wash, got 5litres low wine stopping at 10% on the run. I woulda ran it lower but I had to shut it down. The Napa cabbage seems to be a viable option and not much taste at all very slight sweet taste a bit like green tea

[Bushman]

I added beet greens to my first kale wash not sure it’s results was any better than my second run of just kale.

[Saltbush Bill]

No body adds backset to goos kale wash or any other neutral type wash as far as I am aware.
The aim is to have as little flavour as possible.

[SGB]

Right ,got it, no backset.
But I think I'll save the sour kraut !
Thank you!

[googe]

Meant to add this ages ago but forgot, hope its ok to add?. Thanks to LWTCS for the write-up, funny bastard
https://distilling.com/kale-vodka-explained/

[SGB]

On adding coral as a buffer..
My first washes were fine
My second washes I added (boiled and cleaned with backset) coral, now my product tastes like lobster bisque.
The first time I only had 1napa cabbage 3kilo sugar 40grams yeast and 18liters of water and it was fine, I did add a few seashells the last day but not really sure it needed it.
I think I'll go back to my original mix and never use coral anymore. I'm fairly certain that the napa cabbage has enough calcium to balance the wash..
However if needed..
My question is, Has anyone tasted or smelled seafood using oyster or clam shells?
Edit, I forgot to add that I'm using a fairly basic pot still. I'm going to try a 3rd run to see if it cleans up (doing that now)

[Bushman]

Excuse my lack of knowledge in this area but most folks use oyster shells for ph. I have heard of using coral as a buffer in a fish tank but not for distilling. Keep us informed I maybe learning something new.

[SGB]

Yes I was using the coral to keep the ph stable, which it did. However, the coral came through in both smell and taste. I'm doing a third distillation right at the moment and so far I don't smell the coral. The seashore smell came through before at about the middle of the run as soon as it hit 70% . Right now I'm at 70% and I don't smell it so hopefully it's cleaning up. I don't think I'll use coral anymore.

[googe]

this is kind of going off path using cabbage.

[googe]

So I love this wash, very clean and any "off" flavor is a light flowery honey sweetness. Which I kinda recently figured out. Kale is one of / the highest source for many carotenoids. Almost as much beta carotene as carrots, more lutein and zeaxanthin than any other food, 2nd only to cabbage for betaine etc. Carotenoids are degraded in fermentation and the still to delicious things. See:
http://www.leffingwell.com/caroten.htm

And in addition, carotenoids are the precursors of many important chemicals responsible for the flavor of foods and the fragrance of flowers.
<snip>
What do Tea, Rose, Osmanthus flowers, Tobacco, Grapes and Saffron all have in common?
The answer: flavor & aroma constituents derived from carotenoids! In the discussion of chemical constituents derived from carotenoids in the linked pages we will explore some of the important materials which contribute to the flavor/aroma.

https://www.bostonapothecary.com/rum-oi ... ll-stereo/

haha, just kidding, how can you ever choose what to quote from this enthusiastic madman? And he's quoting someone who is even MORE passionately nerdy!

https://www.bostonapothecary.com/ionone-a-rebours/
https://scentandmolecules.wordpress.com ... e-ketones/

Rose ketones are quite common in nature and when disregarding roses, they were found to contribute to the scent of apricots, beer, blackberries, grapes and wine, kiwi, mango, papaya, passion fruit, rum, raspberries, tobacco, tomato, tea, and many more. This is actually not very surprising, because the biological origin of the rose ketones is the oxidation of carotenoids.

So yeah, that sweet floral note from kale wash makes perfect sense, and honestly may deserve to see if we can over do it rather than feed just enough. Not for a neutral of course, but for a sweet floral liquor or gin base. I have a single wheat whiskey in queue soon, and I think I'll do a sugarhead with the grains and feed it 10-50x the kale I've been using for neutrals, maybe even run it off a bit low at like 95% or so.

The different rose ketones now allow to highlight many different aspects of a rose scent, but are also used to deepen “culinary” fragrance compositions based around honey, chocolate, or even olive or tomato. They are said to add “radiance, bloom and naturalness”.

Sounds like it would play amazingly complementary roles in various liquors, and the threshold for a lot these is tiny, ridiculously tiny for synergistic effects. Some wheat florals, a little grain backbone, and the kiss of kale ketones? Sounds good to me.

And I'll take this opportunity to remind ya'll to EAT KALE yourselves. If you're adult enough to be making and drinking booze, you're old enough to eat your vegetables. Just chomp it down raw with some black coffee like a big boy, you can do it. Also, since we aren't getting any younger, and we definitely drink a bit, how about this:

Can Phytochemicals be Effective in Preventing Ethanol-Induced Hepatotoxicity in the Geriatric Population? An Evidence-Based Revisit

it's chapter 17 from a book here http://library.lol/main/65DC8A4154FC1F1 ... 26A36A4404

Numerous preclinical in vivo and in vitro studies have demonstrated the hepatoprotective actions of phytochemicals. Phytochemicals exert their protective effect against alcohol-induced liver damage by antioxidant, anti-inflammatory, antimutagenic, and lipotropic actions, all of which are of significant use in elderly people. Phytochemicals are beneficial not only in treating the hepatotoxic complications of alcohol but also in preventing adverse effects of alcohol on the liver.

Those phytochemicals, yes they're all listed and referenced and half of the ones proven good for the drinking man's liver (or otherwise medicated livers too) are the ones all up in some kale. Eat it.

I lost a friend to liver failure this year, mid 40's, never had a bite of kale in his life. Don't be that guy, eat (and drink) your dark leafy greens.

Thats some excelent reading mate

[SGB]

this is kind of going off path using cabbage.

Yes but based on its nutrient (aa well as carotenoid) value napa cabbage vs kale seemed like a viable alternative. Especially in my area where kale is likely not to be found whereas napa cabbage is in abundance. The flavor is sweet, flowery and basically void of anything else. The only time I did notice any taste or smell was from adding coral the last batch. However, after doing a triple distillation it all cleaned up and was just fine. And another is started. Although this time I'm going to avoid coral.
Thank you very much for posting this kale sugar wash recipe because it opened my mind into using the nutritional value of a vegetable for balancing a sugar wash neutral spirit
Thank you very much everybody for all your help!

[Saltbush Bill]

SGB Its probably best to start another thread else where if you want to experiment with cabbage and coral.

[SGB]

SGB Its probably best to start another thread else where if you want to experiment with cabbage and coral.

OK, sorry for that

[janda]

Hi, having been growing Cavolo Nero (Black Kale) for several years to feed a house rabbit and I thought it time to do something really useful with it and remembered this thread. I am trying a 50 Litre sugarwash with 10 Kg sugar and 200gm kale but using Voss Kveik yeast. Also this is not fresh from a packet but skimmed from the thick Krausen of a previous beer brew and will ferment at 38C. Only pitched a few hours ago and no activity yet.

[janda]

Well the dried Voss Kveik skim did not go as expected (very slow) and as I did not want to keep the fermenter at 39C for weeks so I pitched 100gm of Fermipan yeast and now it s going as it should at 24C . It did go a little acid so added some carbonate to re-balance.

[googe]

Put down a wash of this this week, been ages since ive done it!! man its farty haha

[Yummyrum]

Put down a wash of this this week, been ages since ive done it!! man its farty haha

LOL
Kale ,and brassica's in general …..can’t stand the fart smell googe .

I have to say I may be missing out on something great here , I’ll never know ….but I’ll stick with Shady’s …less farty shine

Having said that , Mrs Yummy has a healthy patch of Kale in the new garden ….. I cringe

[googe]

Your lieng if you've never turned your head and smelt a good fart yummy

[Yummyrum]

Your lieng if you've never turned your head and smelt a good fart yummy

I’ll leave that habit to my stinky mutt googe
Farts and chuck smells appeal to some , but not my cuppa tea

Anyway , sorry if I have diss’d this topic … my bad …. wasn’t my intention .

Many folk have loved the recipe

[Bushman]

I haven’t planted kale for a couple years. When I did they really produced, too late for this year as the garden is already planted. Will start again next year.

[LarryC]

Did anyone ever do this wash in a closed/airlocked fermenter or is it better to do it in an open lid container?

[Saltbush Bill]

It's been done every which way possible, all will work.