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Re: mash question

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  • ballard_bootlegger
    So what happened with the garlic? I m almost positive the garlic flavor would come through the distillation. I ve never thought of flavoring booze with
    Message 1 of 26 , Jan 23, 2013
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      So what happened with the garlic? I'm almost positive the garlic flavor would come through the distillation. I've never thought of flavoring booze with garlic, it may be a magical addition to someone's gin recipe. Let us know how it turns out.

      W.


      --- In Distillers@yahoogroups.com, "last2blast" wrote:
      >
      > If you added garlic to mash, would it kill the bacteria without harming the yeast in mash?
      >
      > I will conduct an experiment to see how well garlic and yeast react to each other in a simple sugar mash.
      >
    • RLB
      I just got my new pot still, so I am experimenting to find its cuts.  All my garlic samples used baker s yeast, so I just mixed all of the baker s yeast into
      Message 2 of 26 , Jan 23, 2013
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        I just got my new pot still, so I am experimenting to find its cuts.  All my garlic samples used baker's yeast, so I just mixed all of the baker's yeast into my first 3 striping runs.  In total, just under 1 gal of stripped alcohol was collected from all of my 1 gal samples.  All of that stripped bakers yeast smelled like turpentine or glue.  After a week in 1 qt jars, they did smell better.  I am currently waiting to collect a second gal of stripped alcohol to see what the final results will be with 4 garlic samples mixed in with the other.  I did a control garlic and not garlic samples, and the garlic sample stalled a week before its control sample.  I have better yeast that can tolerate 16% abv  I will do 2 more garlic samples and 2 non garlic samples with my new yeast and see what the results will be.  1 tbsp of garlic stalled in a sugar wash, but a 0.5 tbsp in a dark brown sugar wash did much better.  For a true garlic sample test it will take at least 15 gal of garlic wash.

        Testing will continue as always, but its cold enough here to slow down fermentation. 

        Robert



        _________________________________________________________________________________________________________



        From: ballard_bootlegger <whitney@...>
        To: Distillers@yahoogroups.com
        Sent: Wednesday, January 23, 2013 12:36 PM
        Subject: [Distillers] Re: mash question

         
        So what happened with the garlic? I'm almost positive the garlic flavor would come through the distillation. I've never thought of flavoring booze with garlic, it may be a magical addition to someone's gin recipe. Let us know how it turns out.

        W.

        --- In Distillers@yahoogroups.com, "last2blast" wrote:
        >
        > If you added garlic to mash, would it kill the bacteria without harming the yeast in mash?
        >
        > I will conduct an experiment to see how well garlic and yeast react to each other in a simple sugar mash.
        >



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