Re: Malting question
- Take care. Chinese brown sugar appears to be caramelized white sugar
rather than natural molasses.
--- In Distillers@yahoogroups.com, "Brendan Keith" <bkeith@s...>
> Good advice. If I were to step ferment it, I was going toboil/steam each
> batch only as needed.a "soak,
> I also read about the souring step, but planned to skip that. Just
> rinse, steam, cool, add jiu qu, add next batch" sequence.it that
> Yet another delay, or exciting experiment, if you want to look at
> way occurred to me when I was at the Chinese supermarketresearching rice.
> They have these brown sugar slabs, about 3"x5"x1", 1 lb each onsale. I
> figured a decent rum might be made from these. They seem morenatural than
> the brown sugar made North American style, which I am led tobelieve is
> fairly highly refined then doped with some molasses for colour.Hector?
> Is a brewer's yeast more suitable for rum than a wine yeast?
> Brendan Keith
> -----Original Message-----
> From: Andrew Forsberg [mailto:andrew@u...]
> Sent: Thursday, December 02, 2004 12:49 AM
> To: Distillers@yahoogroups.com
> Subject: RE: [Distillers] Malting question
> For a 4kg batch I'd start with 2kgs and add the remainder a few
> later. Or try 2 + 1 + 1. I dunno -- don't take my word for it, gohave a
> play around and let us know how you get on! I'm not an expert,I've just
> been playing about with these moulds for a year and a bit now andhad a
> lot of fun with them. It's been a combination of trial and error,and
> online research.extremely
> One warning -- unless you're able to keep sanitation standards
> tight I'd avoid leaving uncooked rice soaking for more than acouple of
> days.process of
> Wal mentioned, or posted a link to an article describing, the
> 'souring' the rice by leaving it to soak for 10 days or so before
> cooking. I think that's an extra-for-experts experiment...
> [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.