It took a lot of blind faith and hoping for the best lol
poleslav
joined 2 years ago
I’d be curious to chill it and carbonate it, but it’s going to be whiskey (it is corn based so technically?)
That looks fantastic! And hey the sediment is just extra protein lol
Join in on the fun and get wild! You never know what’ll happen lol. And oh yeah I have a pumpkin beer recipe I’ve done the last few years, i can confirm, it’s very messy lol.
Alchometer should only be like $20 USD, though if you wanna just use taste, that absolutely works too! I did that with my watermelon brandy (accidentally sat on my alchometer during distillation lol) for the paper towel vs lid or stopper, paper towel is far more permeable to volatile compounds. Could you get away without doing it? Yeah probably. Does it make a difference? Honestly, maybe, maybe not, theoretically to me it makes sense so I’ve done it every time, but I haven’t read any research papers on the topic. But letting it “air out” and let the more volatile stuff out (without letting bugs or fruit flies in) makes sense to me so I do it haha
Success- watermelon brandy, turned out amazing. Failure- in expecting my flamin hot Cheeto whiskey to turn out awful but maybe I’ll be surprised? Waiting- flamin hot Cheeto whiskey and blueberry brandy, I was expecting the fermentation to slow down by now but it’s going strong for the 4th day in a row. On deck- my girlfriend wants me to brew my fall pumpkin beer, so that’s planned for one of my two fermenters once my other two brews are done. Besides that, I’ve got a long list of weird stuff to try distilling, dunno yet, kinda feeling smarties or some other candy
Honestly screw the thermometer. I’m a bit green to it as well, but with my setup having “high power” or “low” power, I stopped bothering with using the thermometer as an indicator. Now I just use my tongue and an alchometer. Do cuts often, I use a boat load of 8oz jars. Toss the beginning parts obviously, use your nose and tongue to go into tails, I typically stop my stilling at 35/30% abv coming off the still. From there after all your cuts are done have a lot of paper towels on hand. I cover each jar (and there’s lots of them) with a paper towel and let them sit 24 hours to let any volatiles air out. From there I do my blending and this procedure has done me well for the last year and a half or two that I’ve tried my hand at spirits.
Live and learn right? And oooh the red yeast rice idea sounds interesting
Ahh, it may have been the heat pasteurization that did it in. If you care to glance at a scientific paper, here’s an interesting source. https://pubs.rsc.org/en/content/articlelanding/2019/ra/c9ra01533g I want to say I’ve seen a low temp method of pasteurizing (that you have to hold for a good bit longer) but for mine I avoided heat like the plague and did everything cold with a huge starter to ensure the yeast outcompete anything and fill the fermenter with alcohol to handle any potential unwanted microbes
The spams probably going to be a maceration in the still, but no I haven’t thought of miso yet. Might have to add it to the list. And hey as a fan of sour beers, the wood chip one sounds interesting lol. Any fun discoveries you made with an interesting shakeup in the process?
Yep! My last one was a watermelon wine I made into a brandy. The key is to only get the red guts and avoid anything slightly white. definitely dont boil the juice either or youll get a carrot flavor. Once it’s done fermenting if it was a good fermentation it’ll taste almost like cucumber, a bit of back sweetening makes the watermelon flavor come back with a vengeance.
Oops i mistyped. It was supposed to say Cheataeu (Cheeto)