I did some more reading and noticed and interesting thing. UJSM uses 25- 50% backset while the rest is filled with water. Ian Smiley uses all the backset in...
44378
burrows206
Jan 29, 2009 9:52 am
Hi Harry, Can you explain why the master distillers from 150 to 250 years ago in Scotland and Ireland could make such good whiskeys without access to the...
44379
waljaco
Jan 29, 2009 9:59 am
Where can you find a 150 year old bottle of whisky to see if you are right? wal ... years ago ... price tag...
44380
nonamedistiller
Jan 29, 2009 12:15 pm
... Here you go wal. Don't know if you can buy this out right, But if you have enough dough I am sure you probably could, They do have tasting everyone in a...
44381
burrows206
Jan 29, 2009 12:29 pm
Hi Waljaco, You would be lucky to find whiskey when I grew up older than 150 days let alone 150 years, that 150 day old stuff would be you're finely tuned...
44382
jamesonbeam1
Jan 29, 2009 1:51 pm
Hey Riku, By American Law, Sour mash Bourbon or Whisk(e)ys must contain at least 25% backset from a previous distillation to be called Sour Mash: "Often...
44383
rye_junkie1
Jan 29, 2009 2:11 pm
... Hey Riku, I am using 2 gallons of backset. That leaves about a gallon in the boiler to trash. The 2 gallons plus 2 gallons of fresh water brings the...
44384
Robert Hubble
zymurgybob@...
Jan 29, 2009 3:28 pm
Hi Geoff, My reply is inline. Zymurgy Bob, a simple potstiller To: Distillers@yahoogroups.com From: jeffrey.burrows@... Date: Thu, 29 Jan 2009 09:52:04...
44385
abbababbaccc
Jan 29, 2009 4:13 pm
I'll have to see how much mash and backset I end up with. About one third sounds good to me. Cornfeed had to be ordered (which I did as I do like bourbon) so I...
44386
burrows206
Jan 29, 2009 5:12 pm
Hi Bob, Yes it does help. You've gave me the answers I sorta already knew but was too butt lazy to do the spade work and figure out for myself. So what you're...
44387
tgfoitwoods
Jan 29, 2009 7:50 pm
Hey Jim, Unless memory has completely left me, we clearly know that apples and grapes have specific microbial cultures that have evolved symbiotically with the...
44388
Zapata Vive
zapatasiempr...
Jan 29, 2009 8:05 pm
Speaking of Smiley and pH, he specifically states that it wouldn't be practical to raise the backset pH with calcium carbonate, and I agree. But what about...
44389
Zapata Vive
zapatasiempr...
Jan 29, 2009 8:44 pm
If your concerns of rye are in regards to ergot, I believe they are unfounded. The life cycle of the ergot fungus that infects rye is a very visible horn...
44390
Robert Hubble
zymurgybob@...
Jan 29, 2009 9:21 pm
*Great* post, Zapata, and thanks for the information. Like you, I'm a dork who also took ergot for migraines (didn't help, and talk of gangrene spooked me) but...
44391
jamesonbeam1
Jan 29, 2009 10:34 pm
Hi ZB, I totally aggree with you 100%, this is how many of the wine yeasts were cultivated off the skins of individual grape varieties - why we have so many...
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Robert Hubble
zymurgybob@...
Jan 30, 2009 5:05 am
Hi Jim, And you are also correct, of course. Any confusion between us probably stems from the fact that my sourmash process is based on Pint's creation of the...
44393
abbababbaccc
Jan 30, 2009 7:04 am
We should also note that in case of Ian's recipe (and my version) the rye and other grains are allready processed to a stage where all original microbes are...
44394
jamesonbeam1
Jan 30, 2009 7:51 am
Hey JB, Im sorry, didnt realize you were talking about "souring" the mash before fermentation. If you could point me in a direction to where I could find...
44395
rye_junkie1
Jan 30, 2009 1:58 pm
... If you could point me in a direction to where I ... I believe its this on Jim. http://groups.yahoo.com/group/Distillers/message/43361 May be a good one for...
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Robert Hubble
zymurgybob@...
Jan 30, 2009 3:59 pm
Hey Jim, There was a lot of activity in this time frame, but these 3 messages should get you the general idea. Note that I've taken some liberties with Pint's...
44397
Robert Hubble
zymurgybob@...
Jan 30, 2009 6:02 pm
You've probably all heard me bitch about the difficulty of separating the wash from the spent grain after fermenting on the grain, in this case about 35...
44398
morganfield1
Jan 31, 2009 1:07 am
Hey ZB, I've been doin' it the other way around, dump the fermented wash into the perferated bucket and let drain (suspended over another bucket, of course)....
44399
Zapata Vive
zapatasiempr...
Jan 31, 2009 1:34 am
A similar idea without having to drill any holes. And it modifies a $1 lid instead of a $5 bucket (yes, I'm really that cheap sometimes). A soldering gun...
44400
gff_stwrt
Jan 31, 2009 1:52 am
Hi, folks, I did almost the same with the plastic bucket -- cut a circle from the lid the right size to rest in it a plastic colander. Works really well as a...
44401
Zapata Vive
zapatasiempr...
Jan 31, 2009 2:00 am
HA! Great minds think alike, maybe we should call this the modified bucket strainer group? OK, sorry, back to drinking.... ... From: gff_stwrt To:...
44402
Robert Hubble
zymurgybob@...
Jan 31, 2009 3:24 am
Hey Morgan ans Zapata Actually I used to do what Morgan suggests, but it only handled 4 to 5 gallons per batch, and a batch took hours to drain, so I'd do a...
44403
James Hoyt
jms_hyt
Jan 31, 2009 1:32 pm
I have tried the 5 gal plastic bucket with the hole using a paint strainer-real pain I found and bought and old-15 yr washing machine, took the center agitator...
44404
abbababbaccc
Jan 31, 2009 1:42 pm
This is waking up the mad scientist in me :) What about vacuum distillation, no worries about scorching and it could well be done on grains. On one side bain...
44405
Robert Hubble
zymurgybob@...
Jan 31, 2009 3:15 pm
James and Riku, I love (and have considered) the modified washing machine, and if I were doing lots of whiskeys, I'd do it in a flash. Of course, I might have...
44406
morganfield1
Feb 1, 2009 1:14 am
Got ya, ZB, didn't notice you were doing 25 gal washes. Ya, it would take a week! Tip one, Morgan ... really ... making a ... screen ... will come ... ring on...
