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Re: MASH

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  • waljaco
    Keep in mind all grains contain some enzymes - otherwise we would not get bread from flour! Bacteria produce enzymes and there are plenty of these and wild
    Message 1 of 4 , Sep 8 4:54 AM
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      Keep in mind all grains contain some enzymes - otherwise we would not
      get bread from flour! Bacteria produce enzymes and there are plenty of
      these and wild yeasts in moonshine operations!
      wal
      --- In new_distillers@yahoogroups.com, "Harry" <gnikomson2000@...> wrote:
      >
      > --- In new_distillers@yahoogroups.com, donald holcombe
      > <blackledge_02@> wrote:
      > >
      > > Idont know if this is getting through right.I hope it is. SORRY !!
      > if I showed my ASS !I fell this morning dislocated my shoulder and
      > almost broke my arm. This medicine dont react good with Whiskey.
      > I just want you guys to take the time to learn about mashing grain
      > if you use it. If you dont mash the grain your just making a mush
      > with little to show for it. Mashing brings out the starchs and the
      > flavor to convert to a drink with character and flavor. You can dump
      > anything in a sugar wash and get something out of it, but your
      > wasting a lot of what you put in. The problems I see discussed about
      > having to carbon soaking and high refluxing to get clean product are
      > just from not starting with a good recipe. Unfed yeast and unmashed
      > grains are the cause of most of the problems i see discussed.The
      > resources we have are amazing ! Use good Stuff and youll make good
      > trouble free Likker. Pains coming back got to go . LATER
      >
      >
      >
      > Booze & meds is a dicey combination. On the mashing thing, I do
      > agree to a point. There's really no substitute for doing flavoured
      > spirits via the old tried & true methods. However there is a case
      > for using grains as a flavouring adjunct only. Beer makers do it
      > all the time. I have done it with scotch type whiskies when I was
      > experimenting. Moonshiners did it with corn. They got most of the
      > alcohol from the sugar alone, and the flavour only develops after
      > several runs of using backset, same as scotch only develops properly
      > after about a dozen runs using feints.
      >
      > Bottom line is, if you want alcohol NOW and in quantity for bugger-
      > all input, then sugar mash is easy. If you want to take your
      > interest in the hobby to a different level, then dabble a bit in the
      > various grain adjuncts, mash bills, mixes & blends, infusions etc.
      > that can be achieved. Don't expect it to be cheap, & don't expect
      > top-notch results straight away.
      >
      > There's something in this hobby for everyone, be it boozer,
      > perfectionist, tinkerer, or whatever. I'd be hard-pressed to find
      > another hobby/pastime with so much to offer to so varied an audience.
      >
      > Hope the shoulder heals quickly.
      >
      >
      > Slainte!
      > regards Harry
      >
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