Re: Malting question
- Hi Héctor,
Could you please give me some more information about making a mango
Are you saying that no flavour will come through in the distilate?
I hope that this is not the case because I have 120 beautiful big
mangos ripening that I intended to use for making a wash (It's mango
season here in North Queensland, Australia)
--- In Distillers@yahoogroups.com, "Héctor A. Landaeta C."
> There are a fewproduce
> exceptions like mangoes, pears, apples and strawberries that don¹t
> any extract. All of the other fruits do. Isn¹t there a famousEuropean
> brand of artichoke liqueur called ³Cynar²? Do try it Andrew andlet us
> Héctor Landaeta
> Colonia Tovar - Venezuela.
> [Non-text portions of this message have been removed]
- --- 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.