Re: [Distillers] Malting question
- 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.
On Wed, 2004-12-01 at 11:36 -0800, Rana Pipiens wrote:
> Hi Andrew and Hector. If you are interested, there is a recipe for an artichoke wine on Jack Keller's "The Winemaking Homepage" at http://winemaking.jackkeller.net under visitor requested recipes. Rana
> "Hctor A. Landaeta C." <coloniera@...> wrote:On 1/12/04 2:04 AM, "Andrew Forsberg" <andrew@...> wrote:
> > Had any interesting schnapps experiments lately? Artichokes are coming
> > into season here now -- wonder how they'd convert. ;)
> Remember the extract method (Obst Geist) for schnapps making? Ive made
> some serious trials on a lot of fruit/herbs. Its 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 dont produce
> any extract. All of the other fruits do. Isnt there a famous European
> brand of artichoke liqueur called Cynar? Do try it Andrew and let us
- --- 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.