BETINA ELIXIRS ANNOUNCEMENT...NEW PERNOD ABSINTHE

Sepulchritude Forum: The Absinthe Forum Archive Thru March 2002: BETINA ELIXIRS ANNOUNCEMENT...NEW PERNOD ABSINTHE
 SubtopicPosts Updated
Archive through March 12, 2002  27   03/12 09:57am
Archive through March 12, 2002  25   03/12 05:10pm
Archive through March 13, 2002  25   03/13 08:57am
Archive through March 14, 2002  25   03/14 12:39pm
Archive through March 24, 2002  25   03/24 01:59pm
Archive through March 25, 2002  25   03/25 06:43am
Archive through March 26, 2002  25   03/26 08:08am
Archive through March 27, 2002  25   03/27 11:02am
Archive through March 29, 2002  25   03/29 03:43am

By Baz on Monday, April 01, 2002 - 09:41 am: Edit

My knowledge of sake is almost nil. I wouldn't be surprised. They could even do a distillation with it. Like hard cider. You freeze some or all of the cider, let the liquid run out, boom. the liquid is higher in alcolol, b/c alcohol doesn't freeze. Add that back in and you have "hard cider". That's the simple, do at home recipe, anyway.

By Dr_Ordinaire on Monday, April 01, 2002 - 02:10 am: Edit

Baz, for some years now I have been drinking some unfiltered sake (it gets all milky when you shake it) that is 24% alcohol. Could there be "fortified sake"?

I don't know the brand, the label was in Japanese.

By Don_Walsh on Friday, March 29, 2002 - 02:09 pm: Edit

Guys who hint at what the labs have in store for us, like Gert Strand, are talking about fermenting to 30-40% in the next 5-10 years. After all, the yeast genone has been 100% mapped. At first this will probably be fuel-ethanol driven research but, eventually the liquor industry will benefit, and eventually the home distiller. A 40% wash will pot-distill easily to 80% in one go. Will it be ready to drink? Probably not but there's always activated carbon.

This is VODKA we are talking about, not grape spirits, and has no relevane to absinthe. The best feedstocks for this remain corn, tapioca, rice, etc.

By Baz on Friday, March 29, 2002 - 10:48 am: Edit

I realize that, but 25% is just-damn!
My first large scale barleywine brought this to a head. I almost didn't pitch the right amount, b/c the numbers just looked too high and I was convinced that there was a mistake in the math.

Pitched what my program said to pitch anyway, though. Turned out fabulous.

By Don_Walsh on Friday, March 29, 2002 - 10:44 am: Edit

Baz, the key to any high gravity ferment is a massive innoculation.

By Crosby on Friday, March 29, 2002 - 08:27 am: Edit

Now there's a religion I can get behind!

By Baz on Friday, March 29, 2002 - 07:10 am: Edit

I never imagined a yeast could survive that percentage of alcohol. Those little fuckers are amazing.

Man makes wort. Yeast makes alcohol. God makes beer.

Administrator's Control Panel -- Board Moderators Only
Administer Page |Delete Conversation |Close Conversation |Move Conversation