Re: Tuica, Rachiu, Palinca, Slibovita - Home Distiller
Oct 4, 2018 · Re: Tuica, Rachiu, Palinca, Slibovita. by Fraser » Tue Oct 02, 2018 7:37 pm. There's a lot of variables including the types of grapes/pomace used, method of fermentation and distillation, etc. Generally, I'd say that brandy itself (grape or other fruit) will have a deeper character than using the pomace.
Re: Tuica, Rachiu, Palinca, Slibovita - Page 1 - Home Distiller
Apr 7, 2013 · Re: Tuica, Rachiu, Palinca, Slibovita. by Fraser » Tue Oct 02, 2018 7:37 pm. There's a lot of variables including the types of grapes/pomace used, method of fermentation and distillation, etc. Generally, I'd say that brandy itself (grape or other fruit) will have a deeper character than using the pomace. On distillation the pomace wine can ...
Wheat flour mash - Home Distiller
Aug 27, 2011 · by Rachiu » Fri Sep 02, 2011 4:45 pm. Yeah, I calculated that 1 kg of flour dissolved in water rises the volume of mash with about 0.7 L, so 5kg flour + 2kg crushed malt + 21 L water (3 liter water for each kg grain) = 26L mash. It's good for my boiling pot that is 36L. I tried a mini batch without boiling.
distilling with common kitchen equipment - Home Distiller
Apr 29, 2011 · Post by Rachiu » Thu May 05, 2011 7:57 am Noroc whiskymonster! Yeah bro, plum brandy or "ţuica de prune" is the most appreciated drink in Romania but some of the peasants do the mistake of storing the liquor in plastic bottles after the good habit of aging it in mulberry or oak barrels.
oil bath for distilling - Home Distiller
Jan 25, 2012 · Post by Rachiu » Thu Jan 26, 2012 6:36 am I tried water but it's boiling point is near the boiling point of mash (a mash with 5% alcohol will boil at 96*C, water at 100*C). With a water bath, in normal atmospheric pressure, practically you can't ever bring the mash to boiling because there is a lot of waste of heat by boiling the water.
How to build a cider press - Home Distiller
Nov 11, 2006 · Rachiu wrote:I made 40 liters apple cider with 10% alcohol and carbonation. The apples were for pie, about 16-17g sugar/100ml juice. The apples were for pie, about 16-17g sugar/100ml juice. I don't know if the apples were very sugary or the sugar percent increased due to freezing but the juice was sweet like honey.
Aging whisky on oak chips - Home Distiller
Feb 17, 2015 · @Rachiu, those look nice man, you could use 'em just like that, or char some, and use 1 char and 1 toasted in each container. I think someone mentioned already, but ya, 70% ABV is too high, as I recall it extracts too many tannins. 60-65% is ideal. hope that helps,
All Bran Recipe - Page 25 - Home Distiller
Jul 18, 2011 · Distilled the first 4 litres and extracted some 750 ml at 45%. Wasnt pleased with the result, but since I made no cuts, thats no more than logical.Had some Sake taste/smell to it, somehow. So, I added the 750 ml to the second batch of mash and distilled it in a slower run. Got out 750 ml at 51% after a narrow cut.
keeping mash warm - Home Distiller
Jan 24, 2012 · Re: keeping mash warm. by blind drunk » Wed Jan 25, 2012 12:16 am. If you pitch your yeast in the 90s and then wrap the container in a bunch of blankets, it should stay warm enough until it's done, provided the abv is on the lower end of the scale and the fermentation is vigorous ... Failing that, I use a heating pad placed on my insulated ...
fruit mash with wild yeast - Home Distiller
Feb 4, 2012 · Rachiu wrote:Welcome among us! I am a romanian guy and I can tell you everything about traditional ŢUICA! For good ŢUICA you need good plums, ripped but not rotten or with mud. Let them in a container for fermentation (with no added yeast. It have natural, wild yeast). Cover the container with something like foil.