StillSmart

There is always a spare glass upon my table!
I am giving the grains of paradise a go in this one, - not the cheapest or easiest spice to obtain.
Judgement reserved on the results.

Robert.

Is not an immediate taste difference-more a deepening of flavour.

More importantly it seems to lock the flavours in.

Larger Tesco stores stock grains of paradise from Barts - reasonably priced as well.

I tried a bottle of Odin's out on some friends last night - it went down a storm, I'm pleased to say!

Cheers

Hampk

Got Airstill running, more lentil going through the old girl......

Spirits4BB wrote:Got Airstill running, more lentil going through the old girl......

here's to that - a litre of Odin's went through mine this morning and now it's working on a spirit run - meanwhile a Wonderful Wheat Wash is just starting off, and another litre of gin starting to macerate. Busy day

Cheers

Hampk

You'll be ready for work on Monday to take a break,,,,

packapoo wrote:You'll be ready for work on Monday to take a break,,,,

Too right - seriously considering upgrading from the AirStill - just not enough throughput

Started work on a new product. Had a call yesterday for a binlang (betel nut) infused rum. This from a new restaurant that should be open early next month.

Binlang is horrible tasting and it turns the saliva bright red. But it gives the locals a high. They start chewing first thing in the morning. Shortly thereafter all the taxi, bus and truck drivers are high. It rots the teeth and gums. But it is legal.

Now to get it into a bottle with rum.

hampk wrote:

packapoo wrote:You'll be ready for work on Monday to take a break,,,,

Too right - seriously considering upgrading from the AirStill - just not enough throughput

How many many's are too many many?


This phrase has become a standing joke with my friends,the following link shows us having some fun at the Drygate brewery in Glasgow,(some seriously good beer made there!)
And I am the guy the camera pans across at 4'27"
Shite mobile phone sound recording, you needed to be there.
https://www.youtube.com/watch?v=XZp9nC_8NNo

Peace, love and mustard,

Robert.

RumJohn wrote:Started work on a new product. Had a call yesterday for a binlang (betel nut) infused rum. This from a new restaurant that should be open early next month.

Binlang is horrible tasting and it turns the saliva bright red. But it gives the locals a high. They start chewing first thing in the morning. Shortly thereafter all the taxi, bus and truck drivers are high. It rots the teeth and gums. But it is legal.

Now to get it into a bottle with rum.

Wow,I recall my father speaking of betel nuts after WW2, having spent most of the time overseas.
Never realised it had "HEAD CHANGING" qualities before, but one of the pictures from a childhood comic now makes more sense.
Is this maybe an Asian Absinthe that you are after?

Robert.

Binlang rum, I don't think I will try making that one, it sounds awful. There is probably a market for it though.

[quote="RumJohn"]Started work on a new product. Had a call yesterday for a binlang (betel nut) infused rum. This from a new restaurant that should be open early next month.

Binlang is horrible tasting and it turns the saliva bright red. But it gives the locals a high. They start chewing first thing in the morning. Shortly thereafter all the taxi, bus and truck drivers are high. It rots the teeth and gums. But it is legal.

Knew it well for some 7 years...
The narcotic of choice in Papua New Guinea.
Locals can't function without it.....
They can't function with it either, but that's a different matter.

Cultivated on Norfolk Island too. Doesn't have the same impact there, can't recall the purpose in their instance.

Not very exciting, but this last evening I ran a combined heads and tails run.
With a large splash of water it was around 18 litres @ 30%.
The result looks to be around the usual 2.5 litres of fire lighting fluid, and a couple of litres of something drinkable.
The rest was either not collected or destined for the drain.
It has tidied up the brew room though,and vacated glassware for the next throughput.
Feeling very virtous.

Robert.

RumJohn wrote:Started work on a new product. Had a call yesterday for a binlang (betel nut) infused rum. This from a new restaurant that should be open early next month.

Binlang is horrible tasting and it turns the saliva bright red. But it gives the locals a high. They start chewing first thing in the morning. Shortly thereafter all the taxi, bus and truck drivers are high. It rots the teeth and gums. But it is legal.

Now to get it into a bottle with rum.

Give that vapour infusion method a go. 1 litre of 93% . Pop the nut on a frame above the spirit and give it a sip once a day. That should give you an idea if it has any appeal taste wise.

Have you tried a macerate method and then re still [easy gin]
Also might it be a good idea to get a red colour somehow too. It might be what the punters are expecting?