Loading ...
Sorry, an error occurred while loading the content.

Re: MUM Wash as a dilutant

Expand Messages
  • waljaco
    Marc is French grappa. wal
    Message 1 of 4 , Nov 16, 2010
    • 0 Attachment
      Marc is French grappa.
      wal

      --- In new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
      >
      >
      > Hey ya Geoff,
      >
      > Bonjour encore (et al that french crap). While ive never made Vin de
      > Noix from green walnuts, the couple of recipes seen say to add red wine
      > to the mix. However, one does say:
      > "To the walnuts are added sugar, red wine, and an alcohol. Some recipes
      > will call for a pure, distilled alcohol; others will call for "marc" (a
      > form of brandy.) Using marc can give the flavour added complexity. You
      > just use a drinkable plonk for the wine. Orange zest, a vanilla bean,
      > walnut leaves and / or cloves are often added for additional flavour. If
      > testing a batch along the way reveals it to be turning out to strong for
      > your taste, you can dilute it with more red wine." Since if you
      > distilled it enough, a MUM wash should be considered a pure, distilled
      > alcohol, but why the hell only use 12% ABV. Heck - add some more kick
      > to the SOB mon ami (more french crap)... And since when is red wine
      > expensive in France??? JB. PS: How are the sheep doing? [;)]
      >
      >
      > (Copyright 2010 Practically Edible. All rights reserved and enforced.)
      > Read more of this snippet here :
      > http://www.practicallyedible.com/edible.nsf/pages/vindenoix#ixzz15BmHcnH\
      > V
      > <http://www.practicallyedible.com/edible.nsf/pages/vindenoix#ixzz15BmHcn\
      > HV>
      >
      > --- In new_distillers@yahoogroups.com, "burrows206"
      > <jeffrey.burrows@> wrote:
      > >
      > > Hi Harry and guys or anyone,
      > > this is a follow up from a post a few months back.
      > > Quote
      > > I'm at the Alchemy thing again. I still have the green walnuts, well
      > dark brown now, left over in 2 x 2litre sealed mason jars and I noticed
      > that about half an inch of very brown 60% abv from my original Vin de
      > Noix recipe maceration had settled out to the bottom of both the jars.
      > So I've added a litre of 40% abv to each of the jars and it's still
      > extracting loads of walnut flavour. So I'll give it another 2 months to
      > the start of December (heading in that direction now) and add 12 litres
      > of 12% abv of cheap White wine then a kilo of sugar.
      > > End quote
      > > Right Harry or anyone, could I possibly add and/or substitute 12
      > litres of nice tasting clear clean 12 % abv MUM wash instead of the
      > wine. What you reckon? It's a hell've a lot cheaper and it has the
      > alcohol content and tastes good
      > > Geoff
      > >
      >
    Your message has been successfully submitted and would be delivered to recipients shortly.