Home Distiller

Thankyou hound dog, will check them out.
Cheers

Jimbo wrote:Sorry no inside scoop. Their website doesnt reveal much either. 1 pass through a carter head still, filtered through lava rock. They dont even mention what the base grain is.

Well, how about being a helpful kinda fellow and walk over there and ask for us, hmmm?

mw

Its Iceland, not Ice Cube. How little do you think this country is eh? How about you walk over here and fix me a drink wise ass.

you guys crack me up Ice Cube!

Har! Well you know us Americans. If ya ain't got nukes we figure you'll be workin for us in a couple a weeks anyway, so ya might as well get used to it.

Right t-pee?

Now Russian vodka understand diluted ethyl alcohol.
Vodka and moonshine are the result of different processes (rectification / distillation). If you have planted 95% strongly brew water, you get a lot of different smells, because alcohol binds odors. If you have planted rectified ethyl alcohol with water (make vodka), it will still smell only ethanol.

If you want to get a good vodka (vodka that is easy to drink), it must be rectified ethyl alcohol diluted with soft water (water with a low salt content) and add 20 mg of glucose solution for intravenous injection of 1 liter of vodka. Then at least 2 days leave cooked vodka in the fridge.

KaspSPb wrote: add 20 mg of glucose solution for intravenous injection of 1 liter of vodka.

You Russians dont fuck around.

Now in Russia for the production of ethyl alcohol of 96.5% of the most popular this design

Jimbo wrote:

KaspSPb wrote: add 20 mg of glucose solution for intravenous injection of 1 liter of vodka.

You Russians dont fuck around.

They seem to know something about vodka.

And they've GOT nukes.

"But in the field of missiles and ballet we ahead of the rest";).
The dispute about this offer to conduct a personal e-mail.

Because sometimes you have very much to drink (not much, but business practices), we have to deal in vodka.
For example the rate of fishing 1 liter of vodka for 1 person per day (excluding beer).

In the USSR, it was forbidden to moonshine, but many have access to the ethyl alcohol, so we know how to properly dilute alcohol, to be able to drink.

Recipe of the Military Institute of the USSR:
Ample light beer warm up. Add sugar and lemon. To taste add aziotrop (for himself doing 30-35%). Cool and let stand for 1 day in a refrigerator.

Missiles and Ballet, funny. Power and grace. Certainly disputable who's ahead, but thankfully its not 1964 or 1982, and whatever few missiles we have left are not pointed at each other anymore but maybe China's direction.

Kasp, what is your opinion of flavor in vodka? Should it have or not have flavor, and what say you of the hyped claims of the 'Premium' vodka at very $expensive$ price$ ?

Also, do you have opinion of potato based vodka?

Jimbo wrote:Certainly disputable who's ahead

Not when it comes to ballet. The Kirov and Bolshoi are the two greatest ballet companies in the world.
Indeed, they are probably the only two that anyone can name (anyone who isn't bored shitless by ballet).
That said, time to slip on my (non-flammable) tutu, there's stilling to be done!

Until the 20th century, the term "vodka" was understood as the product obtained by distillation from grain grain which has been subjected to a very complex purification procedure (cleaning milk, protein chicken eggs, etc.).
Now is a mixture of water and ethyl alcohol (96,5-96,6), obtained by rectification.
Rectification kills the taste of the feedstock.

Taste this mixture immediately after mixing is not pleasant.
Therefore it is always necessary to put the mixture in the fridge for a few days.
In order to enable her to drink there add different substances:
glycerin, succinic acid, infusion of oat flakes and stuff.

Expensive vodka is different from cheap by the right choice of supplements + cost of marketing.
Vodka is a good basis for liqueurs (cranberry, black currant, herbal infusions), because the alcohol is well pulls the flavor and aroma of berries, herbs. With virtually no additional chemical reactions, the taste of the raw material is not distorted.
Therefore, the different tastes of vodka is very individual and a lot of them.

Vodka goes well with rich and fatty food long feasts. So for example this dish "plov" is good to drink 2 drinks: hot tea or cold vodka.

In Russia there is a saying: "I Want to give the guests put on the table the vodka from the freezer (-10C-15C)".

Unfortunately now in many traditional liquors (e.g., limocello - my liquor like) do not Grappa obtained by the distillation, and by insisting on the alcohol rectified.
This is what led me to home distillation.

Vodka is whatever you want it to be. Neither the US nor Russian governments can foist their bogus definitions on me. I make my vodka according to my great-great-uncle by marriage twice removed, thrice replaced's friend's neighbours cat's recipe, which is candy cane & ginger bread mashed with magic mushrooms and toads' eggs. Single distillation in a wok still.

Dan P. wrote:Vodka is whatever you want it to be. Neither the US nor Russian governments can foist their bogus definitions on me. I make my vodka according to my great-great-uncle by marriage twice removed, thrice replaced's friend's neighbours cat's recipe, which is candy cane & ginger bread mashed with magic mushrooms and toads' eggs. Single distillation in a wok still.

Remember the nukes Dan. From Putin with love......

Hound Dog wrote: Remember the nukes Dan. From Putin with love......

The mushrooms are from Chernobyl. Does that cover it?