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Le Gimp

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Posts posted by Le Gimp


  1. ....Is back.

    I lost my pw years ago, and tried to recover it unsuccessfully.

    It seems with the changes made to the servers, that I can now get back in.

    Sold my Harley.

    Bought a KTN 790 ADV

    Grew older.

    Getting ready to retire this year.

    Still drinking Absinthe.

    Latest try is Copper Kings Blanche. Ok for the price, but has a slight off flavor aftertaste.

    Still like (1)Jade, (2) Hausgasmacht, (3) everything else.

    Hi Yall!

    Le Gimp

     

     

     


  2. Thanks, but if that one's the penultimate sausage-making book, which one is the ultimate?

     

    Great Sausage Recipes and Meat Curing by Rytek Kutas (1984 Macmillan Publishing Company, NY ISBN 0-02-566860-9)

     

    Also good is ChaRcuteRie by Michael Ruhlman & Brian Polcyn (2005 ISBN0-393-05829-8) .


  3. That must have been pretty cool. I admit I never got to take a class on it, but I spent a lot of the money I earned at Computer Literacy. :twitchsmile: I got to hang out/work with some Lisp hackers doing cool AI software. I was the lowly C/Modula/Pascal programmer assigned to all the low level multi-machine .com software that they didn't want to do. I was always interested in just things but never got to write the code.

     

    I don't regret that life, but I prefer my artistic endeavors now. :cheers:

     

    Only if you consider a shag rug to be fuzzy.


  4. I've never heard of a gin that was distilled more than once.

     

    Multiple distillations are used for progressively selecting cuts for whiskey, Vodka, Rum, and scotch which start out as a mash.

     

    Absinthe is not mashed. It starts out as base alcohol (which may have been multi-distilled) and has herbs added, macerated, and distilled (much like Gin).

     

    No reason for a distillery to distill it more than once, unless they screw up and are recovering the alcohol to start over.


  5. As I had mentioned in a different thread, I never developed the patience to be very good at ales. Strictly hit-and-miss. Mead is a forgiving process: Don't want to bottle this week? No problem!

     

     

    That's why we use kegs now days.

     

    Don't want to bottle, ever. No problem.

     

    Then again, that is probably why my meads are still in kegs and carboys.


  6. Mead is the easiest-to-make alcoholic beverage on the planet. And it is relatively inexpensive.

     

    Honey has gone up a good bit lately, but it still is reasonable.

     

    You can make a mead as sweet or dry as you wish by selecting the yeast you use along with the expected alcoholic strength. You can always use Sorbate to arrest the yeast, but I prefer just to keep adding honey till the little buggers poop out.


  7. I have never tasted Mead and the more you all keep talking about it, the more I think I am missing out on something.

     

    Is it still sweet?

     

     

    Mead can be still or carbonated, sweet or dry, straight honey (Traditional Mead), With fruit (Melomel), Spice (Metheglin), or a combination. It can be low alcohol, medium or high alcohol.

     

    The BJCP had a nice definition here:

     

    BJCP Definitons

     

    Scroll down to the mead section.

     

    I espouse to the "Dump and Stir" methodology of mead making. I don't heat any ingredients.

     

    PM me with your email address and I'll send you a document a friend made on making mead.


  8. Yes, I used two quarts of Brownwood Acres Montmorency syrup in it after secondary.

     

    It tasted like cough syrup for a first year after adding it.

     

     

    I've used the concentrate in a pLambic that did very well also.

     

    I find that incremental feeding of Yeast nutreants will really help a high gravity beer or mead attenuate well.

     

    Both the Tart Cherry mead (melomel) and my ABC (Apple Butter Cyser) have used a gallon of Sourwood Honey in a 5.5 gallon batch (OG 1.165 and 1.174) and they ended up near 1.020 FG in both cases.

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