41–50 of 119 posts
[1] https://www.cbc.ca/radio/asithappens/as-it-happens-friday-ed...
Black Cow vodka in the UK have been doing this for a while as well. It's got a fuller texture than some other vodkas but is generally really tasty. https://www.blackcow.co.uk/
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Ah, in that case, carry on. (I've often wondered what to do with whey leftover from yogurt or ricotta making at home.)
You can try making Norwegian brown cheese ( https://cheese.com/geitost/ ) , which is essentially browned whey.
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I'm sorry but if you can take a shot of Karkov vodka and a shot of Stoli and not tell the difference there is something very broken with your taste buds - regardless of what the law says. That's ignoring the headache you're going to have after a night of drinking Karkov. Source: I was poor in college and had the misfortune of dancing with Karkov on more than one occasion. For those of you who have never had the misfo…
> That's ignoring the headache you're going to have after a night of drinking Karkov. typically from cutting the heads too shallow. ethanol's boiling point is 173ºF, where the alcohol that is giving you your headache is lower. cutting the heads (or lower evaporating alcohol) too shallow gives you more of that alcohol. now, as to taste, I disagree a little bit with the gp post in that enough complex sugars also make i…
Can you explain that a bit? I thought alcohol is ethanol. C2H6O. And headaches in bad stuff comes from bad distilling ethanol, so different (even dangerous) byproducts like methyl alcohol can be inside that make you feel bad.
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This is not quite accurate. Planet Money recently did a special on this. The difference is indeed in the “tails”: https://www.npr.org/sections/money/2018/02/23/588346329/epis... https://www.npr.org/transcripts/588345420 The short version is there are certain chemical compounds that some individuals can taste or have an allergic reaction to that might be present in those tails and there are measurable differences betw…
Ya I've listened to that. However you left out the portion of that where they dive into the route origins of high end vodka. And the part at the end where they compare high end to other vodkas. My ultimate point is in marketability, no vodka markets it self as "the one that gives you less of a hangover" nor do they even report the compound composition to inform of consumer choice.
The argument was that Vodkas “all basically have to be the same by law and you probably can't reliably identify a difference in a double blinded application”.
My sole point was that particular assertion wasn’t wholly accurate.
The law effectively only applies to the first two parts (heads and hearts).
The Vodka origins do not detract from my point at all. Yes many Vodkas have similar origins, but not all of them do, and so they can vary subtly in taste and effects because of the tails which do vary between different Vodkas as noted in the podcast. And yes a cheap Vodka can actually be rated higher from a subjective chemical composition standpoint. But note I never claimed that a “high end vodka” was better.
I won’t claim to be one of those people but based on that report I think it’s plausible that some or many people can tell a difference.
In short, there is a measurable chemical difference between some Vodkas and some test labs assert that those differences are where differences in taste and effects lie.
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> That's ignoring the headache you're going to have after a night of drinking Karkov. typically from cutting the heads too shallow. ethanol's boiling point is 173ºF, where the alcohol that is giving you your headache is lower. cutting the heads (or lower evaporating alcohol) too shallow gives you more of that alcohol. now, as to taste, I disagree a little bit with the gp post in that enough complex sugars also make i…
>source: I've made quite a lot of vodka (most of which has been turned into gin) My assumption here is because gin tastes good. :grin:
Earlier quoted context omitted.
I'm sorry but if you can take a shot of Karkov vodka and a shot of Stoli and not tell the difference there is something very broken with your taste buds - regardless of what the law says. That's ignoring the headache you're going to have after a night of drinking Karkov. Source: I was poor in college and had the misfortune of dancing with Karkov on more than one occasion. For those of you who have never had the misfo…
> That's ignoring the headache you're going to have after a night of drinking Karkov. typically from cutting the heads too shallow. ethanol's boiling point is 173ºF, where the alcohol that is giving you your headache is lower. cutting the heads (or lower evaporating alcohol) too shallow gives you more of that alcohol. now, as to taste, I disagree a little bit with the gp post in that enough complex sugars also make i…
Earlier quoted context omitted.
> That's ignoring the headache you're going to have after a night of drinking Karkov. typically from cutting the heads too shallow. ethanol's boiling point is 173ºF, where the alcohol that is giving you your headache is lower. cutting the heads (or lower evaporating alcohol) too shallow gives you more of that alcohol. now, as to taste, I disagree a little bit with the gp post in that enough complex sugars also make i…
"typically from cutting the heads too shallow. ethanol's boiling point is 173ºF, where the alcohol that is giving you your headache is lower." Can you explain that a bit? I thought alcohol is ethanol. C2H6O. And headaches in bad stuff comes from bad distilling ethanol, so different (even dangerous) byproducts like methyl alcohol can be inside that make you feel bad.
ethanol is an alcohol, but not all alcohol is ethanol.
an apple is a pome, not all pome are apples.
amyl (isobutyl carbinol: C5H12O) alcohol is also an alcohol, that has a boiling point of 131.6ºF - that means it comes in the heads (lower temperatures). methanol comes in at 148ºF.
other alcohols come in the tails, but typically have more of an oily texture to them.
This is such a classic Oregon thing. #1 Oregon loves micro-breweries and micro-distilleries are popping up everywhere. #2 They are upcycling/ reclaiming a by-product. #3 It's an innovation that favors smaller local businesses versus big business. #4 OSU has an "Assistant Professor of Distilled Spirits"
Earlier quoted context omitted.
> That's ignoring the headache you're going to have after a night of drinking Karkov. typically from cutting the heads too shallow. ethanol's boiling point is 173ºF, where the alcohol that is giving you your headache is lower. cutting the heads (or lower evaporating alcohol) too shallow gives you more of that alcohol. now, as to taste, I disagree a little bit with the gp post in that enough complex sugars also make i…
I thought you had to use a column still to make vodka, and that if you use a pot still, it's basically (white) whiskey.
a column, typically a reflux still, is generally what is used, yes. it provides a much higher alcohol concentration to be extracted in one single pass. at highest efficiency, you'll get 95% alcohol as a return.
you can also make multiple (5-10) passes in a pot still to get the same purity, it's just nowhere near as efficient (because of the multiple runs).