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Everything posted by MDH

  1. Here is a Science Direct link which may be helpful to you: https://www.sciencedirect.com/topics/food-science/liqueurs Regarding coffee liqueur, there are several ways to approach it. If you are looking for more volatile, caramel aromas, make a redistilled liqueur with the beans. A major brand, Van Gogh Coffee Liqueur, has a variant which is just coffee distillate. If you want more body, do an infusion of beans. Or do both, and then blend them. I personally like to use medium to medium-light beans, but not too light or dark - the former being rather vegetable-like in aftertaste and the latter being acrid. I do a 24 to 48 hour infusion with the beans in chilled spirit - like a cold brew - and then quickly separate them. This allows volatility and body without anything acrid or astringent. Last but not least, the secret to a good coffee liqueur is to find flavors that are already in the coffee - dissect the beans like you would a spirit, wine or fragrance - top notes (most volatile) to base notes (least volatile) and then pair it with the flavors you find in it. So if your coffee has a bit of an orange aspect, add a little bit of orange. Or if it smells caramelly, add maple, and so on. All just in amounts enough to enhance the central coffee flavor but not overwhelm it. Sorry to be long-winded.
  2. MDH

    Grapefruit Liquor

    I don't have the time to do a full post today, but this reading may be of interest to you: http://www.alcademics.com/2012/11/essential-oils-and-cointreaus-centrifuge.html
  3. MDH

    Lessons in Barrel Aging

    Over-extraction simply tastes like too much of the oak characteristics. Hence, a highly aged product that is overextracted will taste very strongly of vanilla, wood, spices, caramel that one might associate from a Bourbon. However, astringency, bitterness and acrid taste exist in your spirit because it is simply underaged. Extraction does not equate to aging. It is only the very beginning of it. The components you have over-extracted now need to react with alcohol and other compounds in the spirit, and the most volatile fraction of spirit (Which even with a very effective head removal will always be present in newmake spirit) still needs to gradually be reduced through air movement throughout the barrel by varying forces (air movement in room, temperature swings, etc). So simply transfer your overextracted spirit to some well used barrels and allow them to age there conventionally. If you can find a very large barrel (a hogshead or sherry-butt for example), fill it only 60% of the way to allow faster interaction with oxygen and reduction in highly volatile compounds.
  4. MDH

    Outdoor wood fired stills for wineries etc?

    My personal opinion is that distilling outdoors is a constant battle for quality control - so-called "parasitic reflux" can be a huge issue, even with pots, making a complete headache of cuts.
  5. MDH

    silvery stuff after on-grain distillation

    The silvery film is the result of fatty acids and other large compounds forming complex larger molecules. Think of tannins in wine precipitating as the bottle ages. They are harmless and will not make it into your final product.
  6. MDH

    Spirits Competitions

    The tastings in San Francisco and London are committed completely blind.
  7. MDH

    Spirits Competitions

    I've asked about this before myself on these forums. My position is one of general skepticism for the vast majority of competitions, especially regional ones. The important are London, New York, San Francisco. The other important ones aren't awards at all, they're just influential people's opinions (eg the likes of Jim Murray, Robert Parker, etc). Media and those on the outer-circles of the industry (e.g. bartenders) do pay attention to these as well and often buy products which appear with top honors.
  8. MDH

    Potato Vodka

    For convenience, I'd say dry is better, and is also much better for neutral if you plan for this to be used as a base for other spirits. But everything has volatiles. That's what we're doing, is capturing those. When you work with dry material, you don't obtain volatile flavors it once had. I've tried many potato vodkas - William Chase, Schramm, etc., all made with completely fresh potatoes, that were borderline potato eau de vie. So, it depends what you want.
  9. MDH

    Greenish/Yellow Heads in brandy from Red wine

    Let me know how it goes, Andy.
  10. MDH

    Greenish/Yellow Heads in brandy from Red wine

    If it were that, he'd be getting it from every run. What was the vinification method? Do you make the wine or does someone else? Ask them about maceration times. It could be a volatile component from maceration with grape seed.
  11. MDH

    WARNING: Oak Wood Barrel Co.

    Not sure how my post could've been taken literally. I hope these people are found and imprisoned. Having a track record this long certainly goes beyond the realm of all legal plausible deniability.
  12. MDH

    Women in distilling

    Well, I know that Distillery Nonino is run by three women...
  13. Hello everyone, I have two books which have served their purpose. Traditional Distillation: Art and Passion by Hubert G.R. - if you want to know both the approach and attitude of Cognac distillers, this is both a novel read and a good reference. Distilling Fruit Brandy by Josef Pischl - This is a much more technical, straightforward, less "flowery" book by a German experienced in schaps production. He goes into precise detail about sourcing good quality fruit, fine-tuning a dephlegmator, etc. I am selling for $15 each. They will be shipping from an address in Canada and the shipping cost will be calculated when an address is provided. It is worth mentioning, that the Canadian dollar is currently 80% of the USD. Please DM if interested!
  14. MDH

    Chocolate Liqueur

    Not sure if I'd pour dark chocolate, with all its sugar and other products, into the still. Instead, I'd put a blend of dark, medium and light grade cocoa nibs into the boiler and do a very careful run through a few plates. Cocoa is very high in fatty acids; some of the short and medium chain will make the fresh spirit smell not so good, and it'd be wise to age the resulting distillate for a while and also do a careful tails cut to avoid louching. Since Vanilla, to me, is an important part of chocolate, I would infuse the cocoa spirit with vanilla bean for a while. You'll get a little bit of straw color, though. There are a few examples to work from that already exist - Distillerie Mozart does age their chocolate distillate, though I don't know precisely how long they age it for. They don't sweeten theirs. You may want to pick up a bottle, do some nosing.
  15. In the spirit of the Brooklyn Bar Menu generator, I'm wondering if someone here would do the honors to come up with a Artisan Brand Story Generator?
  16. MDH

    Resting White Spirits After Distillation & Proofing

    All spirits improved from resting, even white spirits, because there are chemicals which break down, oxidize or react with other chemicals which are distilled over from the mash. The effect is more noticeable if you are making spirits with wide cuts, such as unoaked rums or eaux de vie. It's not uncommon for French and German distilleries to age white fruit spirits for several years after distillation.
  17. MDH

    Do I need to be a Mad Scientist?

    I have seen an increasing amount of fairly basic jobs, such as small-sized vineyard management, asking for specialized degrees. I would hope these positions offer flexibility to their applicants in this regard. Credentialism is a serious and real issue that is costing an entire generation much more money and time than it did to their parents and grandparents. I would not trust a highschool graduate to be my heart surgeon, but I'd certainly trust one who showed incentive and interest in learning to distill a spirit.
  18. MDH

    Changing pH of wash

    You're right, yes, that would count as pasteurization. But in terms of what heating our mash does -- certain strains of bacteria can survive temperatures up to 70-80 degrees. Certain strains of clostridium can even survive boiling, which creates a challenge for large scale food preservation - canned foods are heated by pressurized steam to 120+ degrees Celsius! Since most of us are heating to only 63-67c, many strains of lactobacillus survive and will gradually take over the mash, working anaerobically on it, as the fermentation winds down and yeast autolyzes into nutrients. This is, of course, ideal - lactobacillus is essential to the character of a developing whisky as it ages. They produce lactic acid itself, and many other compounds which are desirable flavor precursors. We just don't want them metabolizing citric acid.
  19. MDH

    Changing pH of wash

    If you are not pasteurizing your mash, like most don't, then citric is less than ideal. Certain strains of lactobacilli will metabolize it into diacetyl. Instead, malic acid is ideal - it does not impact the performance of fermentation like some organic acids do, and is metabolized into the very ideal lactic acid by bacteria.
  20. MDH

    Chlorine impact dramatic over chloramine

    Yes. Chlorine reacts with organic matter, including some important micronutrients. This is how it prevents microbes from reproducing in your drinking water. This reacted organic matter is also well known in public pools as "disinfection byproducts". The smell and taste of them is unpleasant. My only recommendation is that you find a way to warm and vigorously aerate the water. You can also add a small amount of ascorbic acid solution to your water, then proceed to add baking soda. This reaction yields dehydroascorbic acid and salt. This is the government recommended method of removing chlorine from water. That being said, I can't speak for the effects of the new acid on your spirit... Any organic reactant open's the pandora's box with something as complicated as fermentation.
  21. MDH

    Rum fermentation got strange

    Likely pediococcus damnosus. Unfortunately this is an anaerobic bacteria which does not form a discernable pellicle, so it's difficult to identify. It ruins your ferments from inside out. This is one of the worst of the infections you can have. Anything it has touched should be extremely well sanitized.
  22. MDH

    33 questions on taste rich distilling

    Just a bit of pedantic nitpicking. The dead yeast itself doesn't create off flavors. Autolysis byproducts include fatty acids that are important precursors to the aromatic profile of long-aged spirits. It also provides micronutrients to lactobacilli, which are important to the profile of many whiskies. If dead yeast were itself the cause of off flavors, distillers would be found using high flocculating yeasts and clearing their mashes completely, since all yeast are killed during the distillation process.
  23. MDH

    Premature tails in distillate

    Second this. Do a run without increasing the heat as you get into the hearts.
  24. I have to say, I just saw some equipment from this company at a distillery less than twenty miles from them, and it looked very well made.
  25. MDH

    Yeast strain preference for Apple Brandy

    Start a few spontaneous fermentations from separate small crushes. Ferment the juice completely with each one. Measure the S.G. and use good old "olfactory sciences" to measure the aromatic quality. In my opinion, and in the opinion of most Calvados producers, a good brandy is made through carefully controlled spontaneous fermentation. Just keep oxygen out and the pH reasonably low and you should be fine to do it that way.