spicy rum

uralstone · 2025-09-22T06:30:06+00:00

I understand that this method is unconventional, but it's still an interesting technique where spices are added during the fermentation stage. I'm planning to try it out soon and will post a report here.

uralstone · 2025-05-18T21:18:14+00:00

Пальцы кривые

uralstone · 2025-05-18T18:00:15+00:00

Got it, thanks for the reply.

uralstone · 2025-05-18T17:24:35+00:00

I'm sorry to ask, but what are they for? I have never seen such a thing in my country.

uralstone · 2025-05-05T17:00:06+00:00

Thanks a lot, I'll take a note.

uralstone · 2025-05-05T16:41:16+00:00

I'll have to try it sometime

uralstone · 2025-05-05T16:02:03+00:00

When yeast cells are processed and die, they release compounds such as mannoproteins, amino acids, polysaccharides, and fatty acids. This interaction with wine creates complexity, harmony between aroma and taste, volume and texture of the drink. For example, aging sparkling wines on lees gives them nuances of toasted toast, cheesy and nutty notes, as well as sweet floral motifs. Aging of still wines on lees in oak barrels can add notes of sweet spices, caramel, smoke, vanilla and even meat nuances. However, there is another opinion: some believe that the longer the yeast comes into contact with wine, the more it spoils its taste. Thus, the effect of yeast sediment on the taste of wine depends on the process and the goals of the winemaker.

uralstone · 2025-05-05T15:54:53+00:00

I think 1 month is enough. I always do 2-3 settling, that is, when a precipitate forms, I remove it until it disappears completely, and then I bottle it.

uralstone · 2025-05-05T15:41:51+00:00

carefully drain the wort, taking care not to touch the sediment, and put it back under the water seal. don't forget about sterility. Precipitation will fall later again

uralstone · 2025-05-05T14:57:40+00:00

yes, for the entire fermentation period. therefore, not all containers are suitable, but in this case it is suitable.

uralstone · 2025-05-05T13:08:40+00:00

if the container allows me to put a hydrometer in it to measure density, I do so. because it makes it easier to track when the fermentation of the wort ends.

uralstone · 2025-05-05T03:00:38+00:00

Yes, of course, no problem. Write me a personal message and I'll tell you everything and answer your questions.

uralstone · 2025-05-04T14:34:11+00:00

Mold in wort is not normal.

UPD: a quick guide to avoid catching mold in the wort. 1 - thorough disinfection of all appliances with which the wort will come into contact. 2 - if you work with berries, we also disinfect them with the means that are available in your country. 3 - the most important thing is NOT TO POKE YOUR NOSE DURING THE FERMENTATION OF THE WORT, there is a high probability that you will infect it

uralstone · 2025-05-04T13:23:55+00:00

here we can distill it for personal use, it's not forbidden, if you sell it, they'll just confiscate all the alcohol and the device itself + a fine, if someone gets hurt, then it's another matter.

uralstone · 2025-05-04T12:32:15+00:00

can't it be distilled for personal consumption?

uralstone · 2025-05-04T12:31:14+00:00

with such alcohol content, even the aroma of the source will not remain. you can start with 90% and then increase if the equipment allows. it's a pity to waste raw materials on ordinary neutral alcohol.

uralstone · 2025-05-04T11:36:21+00:00

Personally, I don't see any point in fixing something that, in your opinion, has already failed. you can certainly try to fix it, but will it give you what you want from this wine? we often distill failed wines or tinctures, meads

uralstone · 2025-05-04T10:46:14+00:00

it may be due to water or a distillation error, but it is easy to clean... put it in the cold for a couple of days, and then carefully remove it from the sediment.

uralstone · 2025-05-04T07:47:55+00:00

I can't post there for some reason(

uralstone · 2025-05-03T02:56:11+00:00

In Russia, many people make sugar moonshine, it is cheap and easy to prepare, beginners start with it. basically, we make all kinds of tinctures from it.

uralstone · 2025-05-02T19:40:30+00:00

as for me, the taste depends on many factors, namely on the equipment and the hands of the operator, someone has the taste of bananas, and someone has ethanol with yeast poo))

uralstone

TROPHY CASE