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jazznblues

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About jazznblues

  • Rank
    Newbie
  • Birthday 05/17/1981

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  • Gender
    Male
  • Location
    Russian Federation, Ivanovo
  • Interests
    flexo & gravure prepress, color management
    malt & grain spirits distillation

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  1. Huge thanks for this recommendation! Viscoferm works perfectly. Just 5 ml for 17 kgs of rye malt eliminates all problems with mash cooling and fermentation. Viscosity flows down radically. I will distill on Thursday and I'm sure that there will be no problems with foam. One problem - it is rather hard for home distillers to buy Viscoferm in Russia. There is a couple of ditributors, but they sell large volume only. I got a 100 ml trial sample. This will help me in 20 mashes. Does anyone know a distributor who can sell small volume bottles?
  2. kleclerc77, I suppose that the described process is somewhat special. I think that if the author doesn't heat the mash to high temperatures, he has to make a fine rye flour, not grist. In this case, I suppose, lower temperatures may be used. But I see some risks in this scheme - some loss in yield and increased content of spoilage bacteria. There are a lot of mashing/fermentation techniques that home distillers use. Some of them are very far from classical mashing. I mean cold conversion - mixing fluor with enzymes and yeast in cold water. Starch conversion & fermentation goes sim
  3. Yesterday mashed 100% rye malt. Foam was a great problem. Although I added a 4x dose of commercial defoaming agent I got wort flowing out of mash tun/fermenter approximately in 15 minutes after yeast addition. By that time my defoaming agent run out - all remains were already in the wort. So, I used olive oil - 50-70 ml per 60L of wort. In the morning everything was ok. Now the question is - should I add more commercial defoaming agent or should I add more olive oil? Or both?
  4. In one of the topics I wrote that I can post a recipe of Russian traditional distillate called “Bread wine” or “Polugar”. Very smooth and easy to drink spirit, with the lite bread taste. Some users found this interesting. Mash bill: 8kg unmalted wheat + 8 kg rye malt Water - 52l Mashing & fermentation Mashing & fermentation are almost conventional for grain spirits. 1. Correct water pH. I always correct water for grain mashing to pH 5.5-5.6 using digital pH meter from Ali & concentrated sulfuric acid.2. Heat the water to about 50oC. 3. Add a mille
  5. As far as I know, Scotch & Japanese whisky is made from base malts with low EBC around 3.5-4.5. Belgian whisky malts made by Castle Malting all have EBC 3.5. Higher EBC values mean higher production temperatures and lower starch content. This means lower yield. I had a couple of experiments with caramel malts, but I didn't like the results. Scotch got too much grain aroma. This aroma is not awful, but is surely not typical for whisky. Also, as far as I know, grain aromas are undesirable in scotch and in most cases are considered as defects.
  6. HI, There is a traditional russian distillate called "bread wine" or "polugar". I make it with 50% unmalted wheat + 50% rye malt. It is used without maturation - just white. Distillate is diluted to 38,5% ABV. Very smooth and easy to drink spirit, with the lite bread taste. The distillation process is rather complex. If anyone is interested, I can post a description of process here.
  7. Hello, friends. I'm a home distiller from Russia. Sorry for my English - it is not perfect, but I think it will let me communicate here. My main interests are malt & grain distillates: scotch, bourbon, bread wine (traditional russian spirit). Sometimes I make ethanol for further absinth production. I prefer to learn & use traditional technology. Experiments are not my choice. I expect that my communication here will let me understand traditional processes better. I also search & read books about scotch & whiskey technology and I'll be grateful for literature recommend
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