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An Oregon creamery making vodka from milk

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Re: An Oregon creamery making vodka from milk

#81

Post by [deleted] »

dathinab wrote: post #78
Animats wrote: post #72

In the current market, if they have alcohol and a bottling line, making hand sanitizer might be a better idea. The "high end vodka" thing is such a joke. A few years ago, one of the vodka companies put an article into Wikipedia with all their high-end vodka hype. That did not end well for them. People started digging for reliable sources about the company, and found them. Turned out the vodka company was entirely a m…

> It's all bottles and labeling. Mostly, but there is a difference of taste between low and mid quality vodka. But the difference between mid and high quality vodka is questionable. At least for most people, this happens to also be the case for many other alcoholica. Be aware that it's about taste not fancy production methods. And yes while not strong vodka has taste to it ;=) it's not "just" pure alcohol.

[deleted]

Re: An Oregon creamery making vodka from milk

#82

Post by guyzero »

jerrysievert wrote: post #46
gunshai wrote: post #20

Earlier quoted context omitted.

>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:

or, as some like to call it: flavored vodka

every single Seagrams product is just flavoured vodka - they all start as neutral spirits

Re: An Oregon creamery making vodka from milk

#83

Post by flyingfences »

Znafon wrote: post #77
Animats wrote: post #72

In the current market, if they have alcohol and a bottling line, making hand sanitizer might be a better idea. The "high end vodka" thing is such a joke. A few years ago, one of the vodka companies put an article into Wikipedia with all their high-end vodka hype. That did not end well for them. People started digging for reliable sources about the company, and found them. Turned out the vodka company was entirely a m…

What is the company?

I don't know this particular story, but you can read up on MGP for similar shenanigans going on with Rye and Bourbon.

Re: An Oregon creamery making vodka from milk

#84

Post by dredmorbius »

Znafon wrote: post #77
Animats wrote: post #72

In the current market, if they have alcohol and a bottling line, making hand sanitizer might be a better idea. The "high end vodka" thing is such a joke. A few years ago, one of the vodka companies put an article into Wikipedia with all their high-end vodka hype. That did not end well for them. People started digging for reliable sources about the company, and found them. Turned out the vodka company was entirely a m…

What is the company?

Frank-Lin Distillers Products is a huge one, with thousands of individual products. Animats has written on them in the past:

https://news.ycombinator.com/item?id=9059821

Others: https://hn.algolia.com/?dateRange=all&page=0&prefix=false&qu...

I, er, distilled several sources into my own account:

https://ello.co/dredmorbius/post/BzTu6Ot3xUmPeiIIYgDZAA

Another interesting diversion is to track when various now-widely-recognised alcohol brands emerged as notable, largely through Google's Ngram Viewer.

Several rums emerged durin US Prohibition. Smirnov and numerous others (vodka and whiskey mostly) during the 1950s. Several major beers in the 1960s and 1970s, and others since in the 80s, 90s, etc.

"Irish Pub" as a distict trend as far more recent than I'd thought -- and I'm talking of so-themed bars outside of Ireland itself. 1990s.

Mostly it's all mass production, marketing, advertising, and branding.

And yes, it's possible to trace individual names to before this era, but not as mass-produced, widely-available, internationally (or even nationally) distributed products. They served small, mostly local, markets.

Re: An Oregon creamery making vodka from milk

#85

Post by gunshai »

jerrysievert wrote: post #46
gunshai wrote: post #20

Earlier quoted context omitted.

>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:

or, as some like to call it: flavored vodka

I mean ya I agree, my pedantic side couldn't help itself though.

>(c) Class 3; gin. “Gin” is a product obtained by original distillation from mash, or by redistillation of distilled spirits, or by mixing neutral spirits, with or over juniper berries and other aromatics, or with or over extracts derived from infusions, percolations, or maceration of such materials, and includes mixtures of gin and neutral spirits. It shall derive its main characteristic flavor from juniper berries and be bottled at not less than 80° proof. Gin produced exclusively by original distillation or by redistillation may be further designated as “distilled”. “Dry gin” (London dry gin), “Geneva gin” (Hollands gin), and “Old Tom gin” (Tom gin) are types of gin known under such designations.

>i) Class 9; ... flavored vodka, ... “flavored vodka,” ... vodka, to which have been added natural flavoring materials, with or without the addition of sugar, and bottled at not less than 60° proof. The name of the predominant flavor shall appear as a part of the designation. If the finished product contains more than 2 1/2 percent by volume of wine, the kinds and precentages by volume of wine must be stated as a part of the designation, except that a flavored brandy may contain an additional 12 1/2 percent by volume of wine, without label disclosure, if the additional wine is derived from the particular fruit corresponding to the labeled flavor of the product.

Re: An Oregon creamery making vodka from milk

#86

Post by dredmorbius »

Animats wrote: post #72

In the current market, if they have alcohol and a bottling line, making hand sanitizer might be a better idea. The "high end vodka" thing is such a joke. A few years ago, one of the vodka companies put an article into Wikipedia with all their high-end vodka hype. That did not end well for them. People started digging for reliable sources about the company, and found them. Turned out the vodka company was entirely a m…

Several breweries are going the hand sanitiser route:

https://duckduckgo.com/?q=distillery+hand+sanitizer&df=m&ia=...

https://www.usatoday.com/story/money/2020/03/17/no-purell-di...

https://www.freep.com/story/news/local/michigan/2020/03/20/c...

https://www.usnews.com/news/best-states/new-jersey/articles/...

https://www.aol.com/article/news/2020/03/17/distilleries-usi...

etc.

Re: An Oregon creamery making vodka from milk

#88

Post by hootbootscoot »

hutzlibu wrote: post #44
jerrysievert wrote: post #16

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.

So, you will be approaching the boiling point of ethanol and a lot of other stuff you don't want (methanol is 65c, where ethanol is 78c) will boil off along the way, but time is a factor here, and also the fact that you are not likely maintaining a precisely even temperature along the entire column until the condensing stage, and so one will typically account for real-world pollution by discarding the first material, instead of being a cheapskate and blinding people... for example.

bear in mind that there are other substances that ALSO boil around 80c-90c and that fermentation of a given substance or mixture or solution of substances will be varying byproducts (from your ethanol-questing perspective...)

the sheer notion of distillation being some precise and quantized quantifiable process is likely suspect...

think of cooking, and how the ingredient list is only part of how a given dish may turn out...

Re: An Oregon creamery making vodka from milk

#89

Post by hootbootscoot »

auiya wrote: post #55
jerrysievert wrote: post #16

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…

Is there any way to "fix" cheaper vodkas by holding it at the proper temp for sufficiently long enough? Or are they beyond salvageable by that point in the process?

I know a guy in Aarhus, Denmark once that was triple distilling floor cleaner. He still had his vision and all organs intact, but I still did decline the offer of a drink at his house...

Re: An Oregon creamery making vodka from milk

#90

Post by kaikai »

Another way to reuse whey is to make geitost, which is a hard "cheese" made from boiling down the whey. It's sweet and carmely, and keeps well. I used to work in a grocery store and would make cheese and geitost from the slightly-expired milk. I like the idea of making alcohol from it, but that's a much more intense process that has a lot of licensing attached to it.
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