Ep 039 - Tequila and Mezcal Tips
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- Опубліковано 23 сер 2024
- Greetings all,
Time for a new video, this one is on some tips for making Tequila or Mezcal, 2 spirits that aren't easy to make at a hobbyist level and have them taste like legit Tequila or Mezcal. This video is an addendum to Bearded and Boreds video, which I have linked too below.
Have a great week!
Bearded & Bored "How to Make Tequila w/ Agave Syrup!": • How to Make TEQUILA w/...
I found 2 sources of small packets of SafTeq Blue.
moonshinedisti...
and
www.grapeandgr...
21 Missions links:
Agave Syrups: www.21missions...
Agave Terpenes: www.21missions...
Here is the Sauerkraut starter culture I intend on using, it's made by Caldwell's.
www.amazon.ca/...
Kluyveromyces marxianus culture (Kefir culture): www.getculture...
I also found a Kefir culture that includes a candida species, I might try this one in the future as well: www.yogurtbio....
The Brown Rice Protein Isolate I'm going to use is made by "North Coast Naturals", and it's called "Organic Sprouted Raw Brown Rice Protein Powder"
The Inulin I will be doing tests with is made by a company called "Now" (orange and white bottle), and the product is "Organic Inulin".
Patreon: / stillbehindthebench
Merch Store: still-behind-t...
Paypal Donation Link (Don't need an Account): www.paypal.com...
Incredible work!
This is awesome information!
Please do Rum, specifically the dunder pit components. I've heard you want an infection that looks like a scoby to form over backset, but doubt a kombucha scoby would be suitable because of the acetobacter component you mention in this video.
Thank you!
I actually started growing Jerusalem Artichokes because I like how they could be functional decorations growing food in addition to decorating my deck. I have found they contain about 10% inulin in the tubers and it is ideal to actually cut them back from up to 6 feet down to 3-4 feet tall to encourage more tuber growth. Given this it would be possible within a growing season to extract essential oils from the stems and leaves while growing the artichokes themselves. Only issue I can think of is that in order to hit the proper gravity, one would need about 10-20 pounds of Jerusalem Artichokes per gallon of wash which sounds like quite the undertaking, 50-100 lbs of Jerusalem Artichokes to make 5 gallons of wash and less than a liter of distillate (guesstimate). As this is my first season with the artichokes, I have no idea what kind of yield to expect per 5 gallon container pot.
Incredible work, I learn one or two things every video.
When you talking about Millard reaction, is it the same when making Belgian dark sugar for beer? I used to make it with small addition of citric acid to invert the sugar, followed by a small addition of pickling lime for starting the Millard reaction. I maintain a specific temperature for a specific aroma by maintaining sugar water ratio. Will that produce the Millard you mention if we used agave syrup instead of sugar?
Thanks again for a great channel and your hard work.
That will depend on the recipe you are using. If it doesn't involve adding proteins, or amino acids, or possibly something like a malt extract which would have both. Than you are most likely just making a caramelized hard candy.
But yes, real Belgian candi sugar, or Belgian dark sugar, they use an unrefined beet sugar which has lots of proteins and amino acids in it, and they react with sugars to make maillard reaction products.
You need amino acids to be present in order for maillard reactions (amino acid + sugar) to happen.
Most of the recipes I've seen on UA-cam for making Belgian candi sugar, have been just making a caramelized sugar candy, not a real Belgian candi sugar, because of the lack of those amino acids.
There is a channel called
Sui Generis Brewing on UA-cam that makes a real Belgian candi sugar, and explains it all correctly, the recipe in the video isn't that great though, and he does update it on his website if you read the Part 1/2/3 articles linked in his description. He even had his recipes tested by Brulosphy, and they said he did a pretty good job, but he has since made his recipes better.
ua-cam.com/video/25ohU8GfAJk/v-deo.html
@@StillBehindTheBench awesome, you are right I used liquid malt extract and table sugar. I need to watch bearded and your video again to make my recipe right.
Quick question, your Maillard reaction recipe you mentioned would be for a 5gal wash, correct? Also, how much bacteria ratio-wise to yeast and do you add them at the same time? Bearded mentions about adding bacteria first so the yeast don't overcome the bacteria to quickly. I was thinking sourdough starter as well.
I would add the same amount of bacteria as yeast. So if you are going to add say, 11-12g of yeast, which is the usual size of a single packet, I would add 11-12g of the other organisms combined.
I would also add the bacteria first, maybe 24h. But they will start consuming the sugars present, so don't wait too long.
Hi Adam, I have watched all your videos and I have learned something from each. Many thanks. I have a question: I have had 2 superwash batches fail by creating a Toluene smell (contact adhesive), I think both happened when I added crushed oyster after the wash had stalled (for some other reason). I have no idea why this happened...but I now have about 20L fire lighter fluid. Any idea what could cause this?
What do you mean by superwash, just large batches?
What recipe did you use for these batches?
Just off the top of my head, I'm thinking it could be either contaminates from the oyster shells, because I don't imagine they decontaminate them since they are usually intended for the garden. The other possibility could be that the smell is just a combination of other compounds, and that combo just so happens to smell like toluene.
For the first issue, you could fill a large bowl/bucket with some water, and add around 2tbsp/gal (2tsp/L) bleach. Then soak the oyster shells in that for 10-15min. Then just rinse them off well before putting them in the wash. If you didn't want to do that, put them in some boiler water for 10-15min.
I'd need to know the recipes used for the second issue though.
@@StillBehindTheBench soz. I meant sugar wash..140l water ;300g dap ;30 g citric acid; 1tsp epsom salt: 1.5mg biotin:500g bakers yeast.....I suspected the shells so from a good batch of wash I took 10l and added a proportion of shells, no smells found. Also put a proportion of shells in a citric acid solution at about 3.5 ph, no smells found.... I have not found anything on the www that gives a clue. I had used the same shells before and it was ok, but now I will rather use bicarb if I have to.
@@truthseeker2275 How much sugar are you adding?
@@StillBehindTheBench 30kg
@@truthseeker2275 30kg in 140L is about 215g/L sugar. So I would only add around 215mg/L of wash (1mg DAP/g of sugar/L of wash) which would be just over 30g of DAP, so I'd add like 31g of DAP, instead of 300g. Unless that was a typo. Excessive nitrogen might be the issue, it could be causing the yeast to create too many fusels, and esters.