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An Oregon creamery making vodka from milk

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Re: An Oregon creamery making vodka from milk

#91

Post by Sileni »

tw04 wrote: post #8
gunshai wrote: post #4

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 had completely forgotten about that bottle. You just gave me flashbacks to a house party in 2010. Complete with nausea and regret. Well done.

Re: An Oregon creamery making vodka from milk

#92

Post by leni536 »

nkingsy wrote: post #37
joncrane wrote: post #18

Earlier quoted context omitted.

Isn't whey what Whey Protein Concentrate is made from? Highly sought after in bodybuilding/fitness circles.

That’s “sweet” whey. Acid whey from eg Greek yogurt is thrown out as no one has found a profitable channel for it yet. Edit: made my own Greek yogurt a couple of times, tried to sneak it into my kids smoothies, use it to soak beans, mix it with my kids milk. No dice, just really sour stuff.

I think the swiss soda drink, Rivella, is made from acid whey. I guess if you add enough sugar/sweetener then you can sell it.

Re: An Oregon creamery making vodka from milk

#93

Post by shawnz »

KingMachiavelli wrote: post #76
auiya wrote: post #55

Earlier quoted context omitted.

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?

Yes & no. While you could redistill it and be extra generous with the amount of head (& tail?) thrown away. Or you could build a activated carbon filter; if you search around there is a lengthy PDF describing the proper dimensions & volume of carbon filtration needed. The cost of the activated carbon is probably going to exceed just buying slightly more expensive such as Costco/Kirkland vodka. It's not as cheap as th…

Why does the carbon filtration only remove the side products and not the desired products?

Re: An Oregon creamery making vodka from milk

#94

Post by Enginerrrd »

RussianCow wrote: post #63
auiya wrote: post #55

Earlier quoted context omitted.

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 have heard of people putting cheap vodkas through a carbon filter (like Brita) a few times to improve smoothness. I haven't tried it myself, but I am skeptical, because if the fix is that easy then it seems like the producer would have done it. MythBusters did a double-blind taste test[0] in which only the "vodka expert" was able to correctly rank the samples, and they found that the chemical composition of the che…

I was very impressed by how accurately the vodka expert ranked the taste of the vodka by how many times it had gone through the Brita filter.

To me that was quite telling.

Re: An Oregon creamery making vodka from milk

#95

Post by jerrysievert »

KingMachiavelli wrote: post #76
auiya wrote: post #55

Earlier quoted context omitted.

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?

Yes & no. While you could redistill it and be extra generous with the amount of head (& tail?) thrown away. Or you could build a activated carbon filter; if you search around there is a lengthy PDF describing the proper dimensions & volume of carbon filtration needed. The cost of the activated carbon is probably going to exceed just buying slightly more expensive such as Costco/Kirkland vodka. It's not as cheap as th…

last I looked (can't verify locally since Costco can't sell spirits here) their vodka was belvedere. is that still the case?

personally, I prefer monopolowa, but it's mostly personal preference at that point - but I find the price of $19.95 is a little more palatable (wow, it was $9.95 last time I bought some!)

Re: An Oregon creamery making vodka from milk

#97

Post by easytiger »

> 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...

Re: An Oregon creamery making vodka from milk

#98

Post by easytiger »

anon73044 wrote: post #79
fenwick67 wrote: post #6

Earlier quoted context omitted.

Anecdotal but, I feel like I can tell good vodka from cheap vodka easier than good wine from cheap wine.

I'd put a $5 bottle that's been aerated against a $50 that hasn't any day of the week.

Wine or vodka?

Re: An Oregon creamery making vodka from milk

#99

Post by erik_seaberg »

mturmon wrote: post #61
jcelerier wrote: post #60

Earlier quoted context omitted.

> an apple is a pome, not all pome are apples. coming from a language where "pomme" is the translation of "apple"... wat ?

An analogy is a literary device, but not all literary devices are analogies.

A simile is like a metaphor.

Re: An Oregon creamery making vodka from milk

#100

Post by DoreenMichele »

jcelerier wrote: post #60
jerrysievert wrote: post #48

Earlier quoted context omitted.

> I thought alcohol is ethanol 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.

> an apple is a pome, not all pome are apples. coming from a language where "pomme" is the translation of "apple"... wat ?

Pomme de terre -- "apple of the earth" aka "potato"

Pomme frites -- "french fries"

Not all pomme are apples. Sometimes they're potatoes.

(Though this could be utterly irrelevant and have nothing whatsoever to do with what was intended by the GP.)

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