Re: [new_distillers] Wood aging spirits
- Generally, you will cut the spirit to around 60-65%, then age.Steve Roberson
----- Original Message -----From: White BearSent: Wednesday, April 04, 2012 2:50 PMSubject: [new_distillers] Wood aging spiritsFriends-I have been following a thread pertaining to aging spirits with charred oak sticks. I am a newbe here and was just wondering- are the charred sticks placed in the spirits before cutting or after. Thanks for every and all answers.White Bear
- In Poland they use potatoes with a high starch content! Even with a maximum of 20% fermentable material potatoes cannot match grain at about 60%. Most table potatoes have only a 10% fermentable content.
Potatoes need to be cooked to rupture starch cells - any natural enzymes will be thus destroyed and thus need to be added to convert the starch to fermentable sugars.
--- In firstname.lastname@example.org, "tgfoitwoods" <zymurgybob@...> wrote:
> My first question is about your "reading about 4% ABV". What instrument
> did you use to get an ABV reading from what may be a partially-fermented
> As far as converting the potato starch by "natural" means, specifically
> avoiding commercial enzymes, I'd go for a good malted 6-row barley. If
> you take care with conversion temperatures and pH, you should be able to
> utilize the alpha- and beta-amylase enzymes in the malt to convert the
> potato starch (after cooking the potatoes, from what I recall).
> Having said that, for years we've watched people on this list (and
> others) try to make potato vodka, with great frustration and/or
> dissatisfaction. Skilled or newby, the only person I've ever heard admit
> to "success" is Pintoshine with his purchased enzymes, the link I passed
> to you (last week?). We all know it can be done, but yield and
> satisfaction may not make it worthwhile to you.
> Just one stiller's opinion.
> Zymurgy Bob, a simple potstiller Making Fine Spirits
> --- In email@example.com, "Frank B." <lostwilly929@>
> > I ended up using 3 tablets in a 3 gallon mash. It want ballistic for
> about 12 hours and died. Nothing I tried brought it back, additions of
> sugar, yeast, nutrient, B-12, and Epsom Salts (Mg SO4). after now 4
> days I'm reading about 4% ABV. Tonight, after taps, I'll be adding this
> mash to the compost pile. I'd really like to know how vodka like hooch
> was made back when there wasn't a myriad of additives to confuse us not
> so bright shiners. My intuition tells me to use only natural and
> available stuff for my brew....the best source of natural amylase enzyme
> is saliva... so, the next mash I guess I'm chewing up 5 or 10 pounds of
> raw spuds. What do you guys think of that approach?
- @ Harry and Zymurgy Bob, thanks for the input. it's all good stuff. I used both an alco-meter and sp.gr. calculation to get my guess of 4%. I did a stripping run of about 3.5 gallons and got 20 oz. of 90 proof out of it. It was a lot of work for a very small return, but, I'm kinda hard headed about things like that. I seem to "know" there is something there to discover and really want to know what it is....hope it's more than just re-proving something doesn't work, lol. I guess I'm just a purest at heart, I'd like to grow my own fermentables, build my own still and do it all off the grid some place as a hermit. Potatoes seemed and easy thing to grow. I know the best loaf of bread I ever made was with hand ground flour and baked in a rock and foil oven next to a camp fire; hoping potato vodka gets me the same feeling (been a loafer myself for a few moons, Harry). I like the nut's and bolt's approach to distilling, how things work...just open a few packages isn't going to teach me much. I've been married twice, so following directions doesn't come easy to me.As all my potato mashes have failed to various degrees, I am going to a corn mash (crack it myself with a hand grinder) and see what that makes. Potatoes will still be with me, as will trying to get the starches to convert...may be there is a particular mold I can find that produces the right enzymes...might be as simple as putting sour dough bread on the mash in a hooch fashion. I got more time and toys than talent (at present) so why not experiment? what ever alcohol I can tease out I can save and redistill a time or two...may get a nice neutral spirit or something better suited to an alcohol stove; either way it's the journey not the the destination, right?Willy