StillSmart

Re: degassed and finnings in

2015-03-16T09:11:09+00:00

Sunshine wrote:
myth

seconded.

Robert.

Statistics: Posted by Easydrinker — Mon Mar 16, 2015 9:11 am

Re: degassed and finnings in

2015-03-16T08:59:54+00:00

myth

Statistics: Posted by Sunshine — Mon Mar 16, 2015 8:59 am

Re: degassed and finnings in

2015-03-16T08:58:28+00:00

Like many topics in this craft, it is sometimes difficult to separate facts from urban myths.

I have read, in more than one source, though for the life of me I can't remember the sources, that to leave too long on a yeast with any viability left in it, will allow that yeast to start to consume the the alcohol as a source of calories, thereby becoming counter productive.

Fact or myth?

Statistics: Posted by Toper — Mon Mar 16, 2015 8:58 am

Re: degassed and finnings in

2015-03-16T08:30:07+00:00

oh dear, skinned rabbit, horse flesh - why did I read that? >:D

But to stay on the topic: yes, some say (even some highly recommended books), that wash can sit for a couple of months to get that fruity esters, but science and tasting tells otherwise: the wash should be distilled right away or even before it has completely stopped fermenting. Why? because the chance of getting bad grows and the unwanted oxydation taste will increase the older the wash is.

We had this discussion with the main professor and scientist at the Agricultural University in Klosterneuburg, Dr. Gössinger. They made several trials about this, sorry, all his books are only in German.

I can only recommend to try in tastings the different wash spirits. You will see, what I mean.

Statistics: Posted by Sunshine — Mon Mar 16, 2015 8:30 am

Re: degassed and finnings in

2015-03-16T06:00:07+00:00

I have read of the use of horse flesh to give beer "body" in years gone by. Which makes he shudder whenever I hear that term. And I have seen recipes for "cock ale" calling for a whole chicken. Plucked, I assume. Or at least washed well. Ah, jeez...

But I tend to strongly lean towards keeping my love of meat and love of distilled beverages very widely separated.

Chuck

Statistics: Posted by chill — Mon Mar 16, 2015 6:00 am

Re: degassed and finnings in

2015-03-16T00:42:32+00:00

Don't you like the idea of a drink named "Rabbit Punch"?

Robert.

Statistics: Posted by Easydrinker — Mon Mar 16, 2015 12:42 am

Re: degassed and finnings in

2015-03-15T01:55:21+00:00

Are you suggesting a skinned rabbit wash? Not sure that I am up for that one!

Statistics: Posted by chill — Sun Mar 15, 2015 1:55 am

Re: degassed and finnings in

2015-03-14T23:20:27+00:00

I doubt that it is very much different in commercial Vodka distilleries-[Refraction and leaving the industrial sized plates out of it,(maybe why we can make it possibly better?)] to commercial Malt scotch distilleries.
The wash is run from the mash tun into the strip stills and run.
There is no hanging around waiting for clear washes.
There are many ways to skin a rabbit.
If you have never skinned one,try advice from someone that has.
Don't let it stop you trying other methods.
And then the best one for you is the one that works for you.

Robert.

Statistics: Posted by Easydrinker — Sat Mar 14, 2015 11:20 pm

Re: degassed and finnings in

2015-03-14T22:27:33+00:00

I was told at the springbank distillery that they run straight after the ferment stops, yeast and all, as the wash produces fruity esters if left longer.

Statistics: Posted by Capt-Cudellez — Sat Mar 14, 2015 10:27 pm

Re: degassed and finnings in

2015-03-14T19:25:28+00:00

Of note: in his book on making pure corn whiskey, Ian Smiley says to run the wash immediately after the initial fermentation dies down and that waiting longer negatively affects the taste of the result.

Chuck

Statistics: Posted by chill — Sat Mar 14, 2015 7:25 pm

Re: degassed and finnings in

2015-03-14T07:59:23+00:00

Anavrin wrote:
I agree, for sound advice, do as we say, not as we do

Now! In the cold light of the new day, are you sure that's what you mean?

AM

Statistics: Posted by Almanac — Sat Mar 14, 2015 7:59 am

Re: degassed and finnings in

2015-03-14T00:58:53+00:00

I agree, for sound advice, do as we say, not as we do

Statistics: Posted by Anavrin — Sat Mar 14, 2015 12:58 am

Re: degassed and finnings in

2015-03-14T00:16:38+00:00

All of the above points relate to a known safe manner of distilling.
Stray from the true path at your own risk.
Or push the boundaries,with a similar caveat.
There are very few rules,but lots of commonsense is needed.
Have fun,isn't that the reason you are here?

Robert

Statistics: Posted by Easydrinker — Sat Mar 14, 2015 12:16 am

Re: degassed and finnings in

2015-03-12T10:54:35+00:00

"So we don't properly clean/sanitise our gear, nor do we clear our washes lol"

...some might even run stuck ferments through as well when they get bored with a particular experiment.

... and degassing - so yesterday

Statistics: Posted by Mash — Thu Mar 12, 2015 10:54 am

Re: degassed and finnings in

2015-03-12T09:17:28+00:00

well running mine though the still will tell you what happens later

Statistics: Posted by popcorn sutton — Thu Mar 12, 2015 9:17 am