Andrew, I ve grown and eaten both globe and Jerusalem artichokes and, in my opinion, the Jerusalem artichoke tastes like the globe artichoke heart when boiled.Message 1 of 37 , Dec 1 4:43 PMView SourceAndrew, I've grown and eaten both globe and Jerusalem artichokes and, in my opinion, the Jerusalem artichoke tastes like the globe artichoke heart when boiled. If you get a chance check out some of the other things that Jack uses to make wine. I've been told by a home winemaking shop owner that he really knows what he is talking about. Rana
Andrew Forsberg <andrew@...> wrote:Good grief, Hector, you're right! Cynar's a 16.5% Italian liqueur based
The artichokes I have growing are globe artichokes -- not the Jerusalem
artichoke tubers. I've never tried Jerusalem artichokes, so don't know
how they compare flavour-wise, but I'm having a really hard time
imagining how a globe artichoke wine would taste. My wife said it would
be disgusting, and a waste. :) Of course, I'm also extremely bloody
minded so am going to give it a go anyway.
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... part. ... moonshine ... I don t think it s the composition of the acrospire (aka plumule) that s the issue, Wal. It s more a question of economics andMessage 37 of 37 , Dec 4 2:06 PMView Source--- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
> Must stop relying on memory as I appear to be losing neurons!
> The sprouted part is called an acrospire - edosperm is the solid
> Cannot find a verification of the content of the acrospire which Imoonshine
> think I read somewhere (?)
> --- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
> > Undried malted grain is called 'green malt'.It is used in
> > style spirits, but apparently the endosperm (the sprouted part)I don't think it's the composition of the acrospire (aka plumule)
> > contains unpleasant compounds which might not be a problem for
> > distillers.
that's the issue, Wal. It's more a question of economics and yield.
At the end of the germination period the Acrospire should have grown
to roughly ? - ¾ the length of the corn. On no account must the
Acrospire be allowed to grow out of the end of the corn. Such a
condition, "bolting", results in too much of the food supply
contained in the Endosperm having been used. This consequently
creates a high malting loss.
The moisture content of the grain should still be approximately 41% -
42% at the end of the germinating period and the Diastatic Power or
Enzyme development will be at its maximum.