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Showing content with the highest reputation on 02/28/2018 in all areas

  1. 1 point
    If you're using A. absinthium wormwood in a maceration without distilling it, it's going to be too bitter to be considered absinthe. When undistilled, wormwood is so bitter that it will easily overpower the other flavors. I'm curious which US brands you compared it to? That's why I pointed him to the historical section over at the Wormwood Society. We have the full Duplais and De Brevans manuals posted there (but now I see the link is bad, so I'll need to fix that today). Those recipes and processes are essentially definitive of the nature and characteristics of absinthe, along with the many surviving bottles that were made in the pre-ban (pre-1915) era. You can't go wrong using those recipes as a starting point.
  2. 1 point
    I love the folks that come in and ask what spirits we have that are gluten free. I tell them all our spirits including the whiskey is gluten free; they tell me it cant be because its made from grains; I explain gluten is a protein that cant pass through the distillation process and hence all our products are gluten free; they tell me it cant be because its made from grains. I suggest they read the information from the FDA, Canadian Celiac Association or National Institute of Health that explain why all distilled spirits are gluten free; they tell me it cant be because its made from grains; I tell them the world is round; they tell me it cant be because its made from grains; I tell them to buy the vodka or gin because they are made from corn.
  3. 0 points
    You guys are made of money to be using $12 a pound citric or gallons of Heinz 57. Damn, you probably even use the more expensive squeeze bottle versions too. Meanwhile, the rest of us are stuffing our pockets full at Burger King. I phone up my local chemical supply and walk out with a 50 pound bag of FCC/USP Grade Citric Acid for about $60. No sales tax on that either. Mash Acidification - Check Still Copper Rejuvenation - Check Tricking your 5 year daughter to stick her finger in and taste it - Priceless
  4. 0 points
    Today I learned how I should be filling my CIP system with ketchup instead of citric. What brand do you recomend for a 300 gallon hybrid still? PBW and citric are quite different cleaners. For starters one has a pH of about 2 and the other has a pH of about 12. You can't clean a still with just acid and you cant get copper shiny with PBW.
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