BETINA ELIXIRS ANNOUNCEMENT...NEW PERNOD ABSINTHE
Sepulchritude Forum: The Absinthe Forum Archive Thru March 2002: BETINA ELIXIRS ANNOUNCEMENT...NEW PERNOD ABSINTHE
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.
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.
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.
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.
Baz, the key to any high gravity ferment is a massive innoculation.
Now there's a religion I can get behind!
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.