Re: [Distillers] Malting question
- On 1/12/04 2:04 AM, "Andrew Forsberg" <andrew@...> wrote:
> Had any interesting schnapps experiments lately? Artichokes are comingHola Andrew!
> into season here now -- wonder how they'd convert. ;)
You know, you have a thing there. Up to now that I¹ve seen graphically what
those wonderful Ji-qu balls do have I understood fully the beauty of it.
Those damned fungi go ahead and LIQUEFY the whole thing! Then ferment it!
In four days! Damm!
Have you experienced any acetobacter (stuff turns to vinegar) contamination?
I definitively have to go pester all Chinese I know to see where I can get
some locally. Even so Andrew I gather you should benefit from this mod to
your procedure: Thoroughly boil the rice/wheat/malt lowering the heat once
you introduce the grain so as to avoid scorching the bottom. Our local
version of an energy drink is something we call ³chicha de arroz² (the
unfermented sort) made out of rice which is no less than a watered down
gelatinized rice wash, spiced with cinnamon, cloves and sugar. This is how
we make it. It could take 2-3 hours, perhaps more water than what you use
now, but without much agitation the grain simply must dissolve or at least
re-hydrate more thoroughly than with a little shower of boiling water. I
think those fungi don¹t need complete gelatinization or anything in the
vicinity so the first step I pontificated on you can discard, but thorough
hydration is a biochemical must. Perhaps this way you can cut a day,
perhaps more on the time it¹s done.
Remember the extract method (Obst Geist) for schnapps making? I¹ve made
some serious trials on a lot of fruit/herbs. It¹s virtually the same thing
to macerate the fruit in high grade alcohol for a month and then distill it
than to ferment it with added sucrose and then distill it. There are a few
exceptions like mangoes, pears, apples and strawberries that don¹t produce
any extract. All of the other fruits do. Isn¹t there a famous European
brand of artichoke liqueur called ³Cynar²? Do try it Andrew and let us
Colonia Tovar - Venezuela.
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- --- 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.