The Book of Dnderhead

[HolyBear]

Re: Flavoring question - Butter? by Dnderhead » Wed Sep 05, 2012 12:59 am

diacetyl taste buttery but most flavors come from aging in a barrel.also some introduce bacteria into ferment. (malolactic fermentation )

Diacetyl can be the result of the normal fermentation process or the result of a bacterial infection. Diacetyl is produced early in the fermentation cycle by the yeast and is gradually reassimilated towards the end of the fermentation. A brew that experiences a long lag time due to weak yeast or insufficient aeration will produce a lot of diacetyl before the main fermentation begins.

Dnderhead Master Distiller

Posts: 11952 Joined: Sun Dec 23, 2007 10:07 pm Location: up north

[WIski]

Re: Needing Some Advice On My Worm
by Dnderhead » Tue Jan 08, 2013 9:41 am

for that size id stay with 1 in,at least for a ways .nothing says it got to be round..make a box..

[Clearwater]

Re: SOme one point me towards a good recipe
by Dnderhead » Sat Jan 05, 2013 9:32 pm

if its not a multiple of what you want,,divide all by the original gallons/liters ,,,this gives you the recipe for one gallon/liter.
then multiply by what you want..

Dnderhead
Master Distiller

Posts: 11996

[HolyBear]

Re: Sweetfeed ingredients and additives ?

sweet feed has most nutrients.thats the idea of sweet feed.the nutrients are "glued" on with the molasses. but some nitrogen whould not hurt.most feed do not have nitrogen.its rather toxic to animals.

by Dnderhead Sun Sep 16, 2012 10:34 pm

Forum: Q&A with Mentors Topic: Sweetfeed ingredients and additives ? Replies: 2 Views: 288

[HolyBear]

Re: what to do with all these potates by Dnderhead » Sun Sep 16, 2012 1:06 pm

ok thank of starch like a egg,,the inside is what you want,,the "shell" needs to be broken. on some grain like corn the "shell" is tough and takes a whole lot of cooking to crack it open.. potato starch do not have as tough of "shell" so you can cook with lesser heat.witch helps as you wont burn as easily.. corn needs to cook 145-180f this is almost a boil,,potatoes only need 130-160f.so you can cook at much lower temp.not only this but also enzymes work at these temps. so you can cook and convert at the same time. the problems with potatoes (1) they have a low yield (2) they have a lot of fiber. this makes clearing difficult.

(mashing is the proses of cooking and converting) (malted grain does not need or want the cooking part)

Dnderhead Master Distiller

Posts: 12003 Joined: Sun Dec 23, 2007 10:07 pm Location: up north

[HolyBear]

Re: Corn Whiskey Question by Dnderhead » Sat Sep 15, 2012 7:29 pm

whisky is made from grain mash. this can be done 3 ways.. 1) malting the grain 2) using malted grain to convert a unmalted grain 3) using commercial enzymes if you need something simpler. although not a real "corn whiskey" you can try UJSSM. its a "sugar head" with corn added for flavor.

Dnderhead Master Distiller

Posts: 12003 Joined: Sun Dec 23, 2007 10:07 pm Location: up north

[HolyBear]

Re: Obama's Home Brew

now if we can git the next president to distill,,,,,,,,,,,,,,

by Dnderhead Mon Sep 03, 2012 9:06 am

Forum: Beer, and Wine Topic: Obama's Home Brew Replies: 38 Views: 1315

[redfrog]

from: New to Distillation ‹ Safety and Related Issues
Re: Cleaning Copper
-between runs-

by Dnderhead » Fri Jan 04, 2013 8:26 pm

when its clean its clean other than some rinsing with water nothing is needed or should be needed.
if you flood the column then clean the gook out,,rinse and dry and its good to go..
keeping the inside dry between runs is the best thing you can do,if you dont it can corrode then you
will have a mess to clean

[HolyBear]

Re: Help calculating my sugar mash

most "sugar substitutes" wont ferment.that is why their used for diets.if its indigestible ,its unfermentable..

by Dnderhead Wed Sep 19, 2012 7:56 pm

Forum: Mashing and Fermenting Topic: Help calculating my sugar mash Replies: 28 Views: 577

[HolyBear]

Re: useing a oil drum as a boiler

fresh distilled water has a PH of 7 BUT as you have removed all the gases (manly O2) so when it is exposed to atmosphere it will absorb CO2 making it acid with of a PH of 5.

by Dnderhead Wed Sep 05, 2012 12:12 am

Forum: Novice Distillers Topic: useing a oil drum as a boiler Replies: 42 Views: 618

[HolyBear]

Re: I Thought Aspirin Was For Headaches. by Dnderhead » Sun Sep 02, 2012 3:45 pm

it appears that they are trying to make esters,esters are made by different acids reacting with different alcohols. a simple one is butyric acid+ethanol alcohol=pineapple.yes this and others are in heads and tales of your run. butyric acid (part of the nasty stuff in tales) makes many flavors like rum/jasmine/apple flavor,,if mixed with the right acid. this is one of the mysteries of the aging proses. skipping to salicylic acid +methyl= similar to oil of wintergreen.or something more like vicks

Dnderhead Master Distiller

Posts: 12035 Joined: Sun Dec 23, 2007 10:07 pm Location: up north

[HolyBear]

Re: I Thought Aspirin Was For Headaches. by Dnderhead » Sun Sep 02, 2012 8:35 pm

.Citric acid + Ethanol = Triethyl citrate Triethyl citrate + Acetic acid= Acetyltriethyl citrate Citric acid + Butanol = Tributyl citrate Tributyl citrate + Acetic acid - Acetyltributyl citrate there is others as each acid and alcohol makes a different one (a bit of caution if you mix the wrong ones you could have a stink bomb)

most of these as from what i remember are odorless.and some can be used as deodorizers most are used as emulsifiers. like whipped cream,egg whites,probably used in drinks like barley's cream?

but my point is that in the right combination acids and alcohols produce essences.if all is removed when distilling then these flavors/odours wont develop,no mater how long you age.now if you look at rum it is distilled off with high ABV much like a vodka.then the flavors are developed from ethanol/propel/isbutyric acid and formic acid as a catalyzer? in the lab and then added back.now if you know that propyl/butyl is in tales then you have the ingredients for rum flavoring.its getting the right combination and giving it time (caled aging) ..heat speeds this up ( catalyzers used in lab) so in the case of rum unless your drinking a aged rum from a small distiller most likely your drinking cemacols made up in a lab.

Dnderhead Master Distiller

Posts: 12035 Joined: Sun Dec 23, 2007 10:07 pm Location: up north

[HolyBear]

Re: I'm new to this Any thoughts

if it becomes necessary,,like some have a fit and brake there hydrometer,, a fresh egg will work..a egg will float to the serfis between 1.07 and 1.08 just about right for a wash..it wont come out of the wash but will come to the top.

by Dnderhead Sat Aug 25, 2012 10:07 pm

Forum: Fruits & Vegetables Topic: I'm new to this Any thoughts Replies: 16 Views: 481

[HolyBear]

Re: Vodka with Wheat

red wheat is a bit more astringent.
hard wheat is higher in protein
soft wheat is highest in starch
if you want wheat to malt then pick hard wheat the highest yield whould be from soft wheat (id do a stepped mash)

rice syrup is sweetener,used in cooking etc.

by Dnderhead Wed Aug 29, 2012 8:20 pm

Forum: Mashing and Fermenting Topic: Vodka with Wheat Replies: 40 Views: 832

[HolyBear]

Re: Honey shine? by Dnderhead » Wed Aug 22, 2012 3:31 am

if you "down on the farm" using raw ingredients.. mix one part honey to four parts water.and one lb of dryed grapes (prefer white) add grapes in a bag ,,boil until grapes git all mushey ,squeeze bag to remove as much as you can..skim off foam from top.strain threw cheese cloth into crock,,cover with cheesecloth/other.leave over night or until cool,at this point Id suggest to add yeast but it will ferment with out. it will take a bout 1 month to ferment ,,then rack into barrel or other. leave this for about 9-12 months.

Dnderhead Master Distiller

Posts: 12119 Joined: Sun Dec 23, 2007 10:07 pm Location: up north

[HolyBear]

Re: Who on HD would you like to meet ?? by Dnderhead » Mon Aug 20, 2012 7:38 pm

Thanks guys but sorry not happaning,,not anti social, just things Iv been threw I dont have much to do with social activity. me and my dog..the birds,frogs,the wee animals,,git along just fine.rather have my hands covered with dirt than money.

old nag #2 a sack of horse feed, crushed add boiling water to make to mush let it cool on its own until you can keep your hand in it,,then add one half sack of malted barley (crushed) a half jug of yeast if you have it ,,add a few hand fulls of rye on top..

old nag #1 1 sack of whole horse grain,,kept damp until sprouts appear. add to fermenter,,top with hot water you can barely put your hand in after it cools piss warm , add,,, a half jug of yeast ( from priviest ferment)

Dnderhead Master Distiller

Posts: 12119 Joined: Sun Dec 23, 2007 10:07 pm Location: up north

[HolyBear]

Re: How about H2O? by Dnderhead » Sat Aug 11, 2012 4:29 pm

iron can make your drink turn color ,from red to blue and black.can cause sediment.as well as slow the yeast. yeast like calcium, helps lower PH also can help make a "sparkle"or some say "bright"

sulphates can give a "fart smell" can leave a bitter taste

nitrates can leave a foul taste

sodium can retard yeast growth and leave a salty or metallic taste

potassium can leave a soapy taste

magnesium can leave a astringent taste

of course we are speaking of excess amounts

Dnderhead Master Distiller

Posts: 12120 Joined: Sun Dec 23, 2007 10:07 pm Location: up north

[HolyBear]

Re: Hello there! by Dnderhead » Sat Sep 08, 2012 5:32 pm

should not be hard,cognac is brandy fermented from trebbiano grapes.(white grape) double distilled and aged for two years+ in french oak. you dont see it on here as most dont want to wait 2 years. same with scotch,most on here age in glass, it mite be close but just not the same.most whould not drink straight single barrel scotch anyway.

Dnderhead Master Distiller

Posts: 12315 Joined: Sun Dec 23, 2007 10:07 pm Location: up north

[Jimbo]

I didnt read through all these yet, but one of my favorite Dunderisms is "you dont go out and buy a 22' boat and motor to decide if you like to fish'

On a related note, Ive decided I love to fish, but Im still paddlin around in a crusty old 12' rowboat. Maybe Im just a cheap bastard haha. My potstill hasnt failed me yet, but I am gettin mighty twitchy to put a bubble plate or 2 on it.

[HolyBear]

Re: UK distilling IS legal!!

by Dnderhead » Wed Sep 19, 2012 8:48 am

during prohibition no "drinking " alcohol was legal ,it was not against the law to drink .it was against the law to make it.so many went to your local store and bought "medical" alcohol witch was ethanol.this was mixed withe different flavors.this was the birth of "bath tub gin".of course the "powers to be" caught on and started adding different poisons and never told the public,as many did not know it was denatured it was drank. and thats where the stories started of "moonshine will kill you" "make you have jake leg" etc.. now for making beer at home,,yes you could buy malt yeast etc.but it was disguised as something to cook with.

Dnderhead Master Distiller

Posts: 12329 Joined: Sun Dec 23, 2007 10:07 pm Location: up north

[HolyBear]

Re: what to do with all these potates by Dnderhead » Sun Sep 16, 2012 1:06 pm

ok thank of starch like a egg,,the inside is what you want,,the "shell" needs to be broken. on some grain like corn the "shell" is tough and takes a whole lot of cooking to crack it open.. potato starch do not have as tough of "shell" so you can cook with lesser heat.witch helps as you wont burn as easily.. corn needs to cook 145-180f this is almost a boil,,potatoes only need 130-160f.so you can cook at much lower temp.not only this but also enzymes work at these temps. so you can cook and convert at the same time. the problems with potatoes (1) they have a low yield (2) they have a lot of fiber. this makes clearing difficult.

(mashing is the proses of cooking and converting) (malted grain does not need or want the cooking part)

Dnderhead Master Distiller

Posts: 12330 Joined: Sun Dec 23, 2007 10:07 pm Location: up north

[ipee7ABV]

Top

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Re: simple cheap high yield mash

by Dnderhead » Tue Feb 05, 2013 7:58 pm

no such thing as a "high yield " mash.
want more make more/distill more.

[WIski]

Zimne wrote,

I use flash frozen fruit, mason jars, and 20# of vacuum to make infusions. I get three monthsof agig in a week Gin infusionsare amazing.

Dunder wrote,

some place lost in the shuffle..

[WIski]

BrooklynTech » Thu Nov 01, 2012 5:57 pm

Not to be a wise guy, but.... how come you use metric for liquid and for everything else you use "normal" American measuring data? You makin' me crazy trying to covert liters into gallons and quarts and oz.

by Dnderhead » Thu Nov 01, 2012 6:47 pm

".... how come you use metric for liquid and for everything else you use "normal""
no big deal,,for 1 liter use a quart..for each 50 ML use a once.. were not making rocket fuel ,,,well some mite be.....

[WIski]

Re: Foreshot Advice?
by Dnderhead » Mon Apr 01, 2013 9:48 am

fores/heads is like having sand in your beans no matter how much you pick out ,you always fiend more.

[WIski]

New Propane Jet Burner


" It cut my time to get everything heated to temp I'm half."

Dunder wrote;
fast is not always good when distilling,its best left when Smokey is coming.

[HolyBear]

How true are these words...

Re: Corn Sugar for Corn Whiskey by Dnderhead » Tue Aug 13, 2013 8:12 pm

"An old timer wouldn't have had good access to corn sugar either" i dont even remember using sugar,witch was a scarce commodity. we used to git something like 5lb a month? and it was saved for canning etc..most of those you seen using large amounts of sugar was in organized crime.

Dnderhead Master Distiller

Posts: 13668 Joined: Sun Dec 23, 2007 10:07 pm Location: up north

[Uncle Jesse]

This thread is still gold.

[juana_b]

Thanks for bumping this thread uncle.

[DetroitDIY]

Just discovered this. It's a great read. Thanks to Dndrhead for putting in this forum, we'll miss you. And thanks to HolyBear for pulling it together in this thread.