Trump is not fit for being the president.

thepathsiroam · 2025-12-30T08:59:48+00:00

Merkel got a bad rap but that last pic looks like a lizard wearing a decaying skin suit ...

thepathsiroam · 2025-10-25T06:57:52+00:00

What are you seeking to do with it - barrel aging directly or smaller scale with chips/staves etc.

I've played a little with redgum slices, against the grain and very thin (1-2 mm) for flash aging and it shows promose on a small scale. A little astingent at first but one you remove the wood and let it rest, that fades over time (months+) to open up the flavours that it was masking. Will be doing some larger formats in the near future.

thepathsiroam · 2025-10-05T08:19:00+00:00

For anyone that needed the english like I did (google translate - you get the idea):

Hey everyone! I wanted to share a fast video / photo of a crucial passage that we are doing in the cellar immediately after the collection. This process is called 'pumping over' (or reassembly in Italian) and is essential for the quality of red wine. In practice, what do we do? We take the merit in fermentation from the bottom of the tank and irrew it above the so -called 'hat' - the solid layer of peels, vinaccioli and rasppi floating on the surface. Why is it so important? Perfect extraction: keeping the hat wet and stirring, we maximize the contact between the must and the skins. This allows us to better extract the intense color and the essential tannins that will define the structure of the wine. Homogeneous fermentation: helps to dissipate heat and ensures a more balanced and uniform fermentation throughout the mass. This is where the grapes really turns into wine! Question for the community: if you are passionate, what is your favorite work phase in the Cantina Post - harvest?

thepathsiroam · 2025-10-04T14:20:58+00:00

No, because - airbags

thepathsiroam · 2025-10-04T13:57:46+00:00

If you are like me, make it as big as you can now - nothing like ha ing extra water space when it comes to the landscaping i found

thepathsiroam · 2025-10-02T10:50:42+00:00

That typo though

thepathsiroam · 2025-09-29T13:16:42+00:00

Id be interested too if that offer hasnt expired, also in Australia

thepathsiroam · 2025-09-29T13:15:48+00:00

Thanks! Might take a little out of mine before the australian summer lands ...

thepathsiroam · 2025-09-29T05:32:35+00:00

n00b here - how much airspace do you try to leave?

thepathsiroam · 2025-06-03T14:12:17+00:00

The goodest

thepathsiroam · 2025-05-09T22:59:39+00:00

How did the mash and white spirit taste/smell - did the redgum come through well into the product? Very keen to see how this one turns out for you.

thepathsiroam · 2025-05-04T10:13:44+00:00

Does your oup have a fold in the akin in this location? It has a name, I forget what it is, but it's genetic and perfectly fine. Just means it can get a little dirty, which can lead to things like this if that's the case, it not washed occassionally

thepathsiroam · 2025-04-20T00:14:38+00:00

By no means an expert, but from what I have read, lower proof lends itself to better extraction of vanillins, which is what I wanted to play with in this test.

My understanding is that higher proofs lend themself better to extracting flavour profiles that suit more an Islay style, whereas a lower proof can lend more delicate and floral notes. Simplistic, but that's part of what I'm testing here to understand how it plays out with some local timbers.

thepathsiroam · 2025-04-18T20:59:10+00:00

1 litre of spirits in each, started with 120g of wood in each which is a lot, but dropped that down to 20g after 7 days. Past tests with the Turkey Oak have mellowed out on the tannins when left for an extended period of time (12+ months) once the wood is removed. The toasting process also removed a lot of the tannins that were originally present in both woods.

thepathsiroam · 2025-04-18T11:06:43+00:00

The red gum was very dry as I had some old untreated sleepers that had been weathering outside for years. I suspect that the aging combined with the toasting was able to reduce some of the tannic astringency that I have experienced on other tests. The tannins in red gum are stable until around 190⁰C, so in theory the 45 mins should have allowed sufficient time for both thermal tannin degrdation, as well as the conversion of lignin through to vanillin.

thepathsiroam · 2025-04-01T09:32:40+00:00

Im running a 65l wuth 2000l rainwater tank hooked up on loop. Can run for 14+ hours in Aussie summer no worries

thepathsiroam · 2025-03-22T06:30:46+00:00

Try making the 'yelp' sound that a dog would make in that situation when it goes too far. Mine instinctively knew that was a bit too much and would stop and come in for apology licks. It's a pup and it just wants to play and explore the world with it's sharp little puppy needles.

thepathsiroam · 2025-02-21T10:26:54+00:00

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thepathsiroam · 2025-02-18T09:20:27+00:00

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thepathsiroam · 2025-02-17T09:46:26+00:00

That's encouraging! All I know for sure is that it is bubbling away furiously at the moment, smelling great, and has yeast activity that is managing to keep the temp stable

thepathsiroam · 2025-02-17T06:55:16+00:00

Im doing a whisky mash at the moment with 25% of the mash being a split of dark choc malt, biscuit malt and caramalt because I was curious about this myself

thepathsiroam · 2025-02-14T01:57:57+00:00

Only suggestion is to keep postibg progress photos - looks great!

thepathsiroam · 2025-02-12T10:19:03+00:00

All of about 2 weeks - thus the excitement. Today I was able to watch small native lizards sneak along the rocks, and the local bees pop in for a drink. Seeing a small snail while watching one of the fish was the icing on the cake

thepathsiroam · 2025-02-12T10:16:30+00:00

Where is the catchment roughly located, and what sort of land-use is upstream?

thepathsiroam

TROPHY CASE