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zapata wrote: ↑Mon Sep 28, 2020 8:09 pm 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.

googe wrote: ↑Fri Dec 04, 2020 8:46 pm this is kind of going off path using cabbage.

Saltbush Bill wrote: ↑Sun Dec 06, 2020 3:24 am SGB Its probably best to start another thread else where if you want to experiment with cabbage and coral.

googe wrote: ↑Tue Jun 20, 2023 9:32 pm Put down a wash of this this week, been ages since ive done it!! man its farty haha

googe wrote: ↑Wed Jun 21, 2023 3:17 am Your lieng if you've never turned your head and smelt a good fart yummy