101–110 of 119 posts
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or, as some like to call it: flavored vodka
every single Seagrams product is just flavoured vodka - they all start as neutral spirits
their whiskey was world-class. shame they never sold any of it without blending it into their product. thankfully the distillery did after it was sold, and ended up being some amazing product.
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…
After doing a bit of brewing and distilling, I came to the conclusion that most quality alcohol brands are nothing but clever marketing. The problem in the case you mentioned is that we got to see the man behind the curtain.
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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…
Let's be honest, ethanol gives you a hangover. Your body breaks it down into acetylaldehyde. Ethanol is a pretty shitty alcohol to use as an intoxicant. People have played around with making hangover-free alcohol from the higher alcohols over the years but it never went anywhere.
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…
Eh... you would expect more acetone and ethyl acetate I think. I'm guessing IPA and methanol might show up too, assuming you had any in the mash. The 'other alcohols' AFAIK, mostly show up in the tails. Those are the fun ones like butyl and pentyl alcohol, which have different subjective effects and may actually suppress a hangover. Let's be honest, ethanol gives you a hangover. Your body breaks it down into acetylal…
Earlier quoted context omitted.
Eh... you would expect more acetone and ethyl acetate I think. I'm guessing IPA and methanol might show up too, assuming you had any in the mash. The 'other alcohols' AFAIK, mostly show up in the tails. Those are the fun ones like butyl and pentyl alcohol, which have different subjective effects and may actually suppress a hangover. Let's be honest, ethanol gives you a hangover. Your body breaks it down into acetylal…
Why did it never go anywhere?
> Luckily, a niche field of researchers and an eager group of craft creameries are taking an unexpected approach: turning all that whey into “vodka.” Is this a joke? Milk vodka is very far from new. Americans claiming simultaneous invention on something they read online? https://www.google.com/amp/s/amp.theguardian.com/lifeandstyl...
I can't drink liquor because it brings out the devil in me, but my friends swear that this particular vodka is excellent.
My math:
Milk is about 5% sugar. Typically for distilling you want to get a wash of at least 10% sugar. So for this to add up milk would have to be half the price of 10 brix simple syrup, and it definitely is not. A gallon of 10 brix simple syrup would cost about 40 cents and that's if you're just buying the sugar at a grocery store. Average price of milk is over $3/gallon.
Also, you can buy enough bulk neutral spirits from MGP to fill a bottle of vodka for about 40 cents. It would take 1.6 gallons of milk to end up with that same amount vodka, and that's if your distillery ran at 100%, which it doesn't, so it'd be close to 2 gallons. (I'm comparing retail to retail prices. I don't know
I've been telling my friends for years, if you can successfully sell Vodka in today's market you can probably market any product. While there are "differences", they all basically have to be the same by law and you probably can't reliably identify a difference in a double blinded application. "(1) “Vodka” is neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be with…
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…
I wonder if they’ve gotten better - or if just their marketing has.
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…
If you're after a neutral tasting vodka, that vodka was probably pretty good. Vodka for most people is just ethanol with enough water to bring it to around 40% ABV. You don't want something from 3-5 potstill runs that contains the flavors from the source material. After doing a bit of brewing and distilling, I came to the conclusion that most quality alcohol brands are nothing but clever marketing. The problem in the…