U
umbra
Guest
mimosa
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K
Keef
Guest
This thing I got I call Purple Mimosa -- I am absolutely sure the mom was Mimosa -- Anyway It's a monster !-Looks Indica but got little more distance between nodes ! - big hybrid leaves !- She want to be real big !- So if Momma Mimosa grew like this I'd say that might be what U looking for ?- This one is in bloom as a midget - Not gonna be able to get 6 of these in one my boxes even midgets !- Her and this Triple Lemon trying to take over !
K
Keef
Guest
RE--A pot farmer needs some ethenol for extractions !- Chit's expensive !--I used to keep several pairs of trim scissors - Love me some scissor hash but alcohol only way to really clean them !- Used to keep a jar around just for cleaning anything pot related !- including my fingers !-
A ready supply of alcohol justifies a small still in my mind !--If U got A still then U gotta run it some to become proficient ?-- I don't recommend it but the brewers supply got liqour flavoring packs - whiskey /rum/vodka - Add it to your shine and presto chango your liqour of choice !- That ain't right though ?-- Point is even if U wanted to learn to distill simply to make your own ethenol for extractions - U gotta be able to make good shine 1st !-- That means practice !- Freezing that water ice off my wine like I do is just one little step away from distilling !- U can distill the mash water after the yeast turn the sugar into alcohol and get a modest return - 10% Gloman ?- By concentrating the alcohol thru freezing U can double the proof and your return on a distilling run !- Kinda like a pre distilling process ?
A ready supply of alcohol justifies a small still in my mind !--If U got A still then U gotta run it some to become proficient ?-- I don't recommend it but the brewers supply got liqour flavoring packs - whiskey /rum/vodka - Add it to your shine and presto chango your liqour of choice !- That ain't right though ?-- Point is even if U wanted to learn to distill simply to make your own ethenol for extractions - U gotta be able to make good shine 1st !-- That means practice !- Freezing that water ice off my wine like I do is just one little step away from distilling !- U can distill the mash water after the yeast turn the sugar into alcohol and get a modest return - 10% Gloman ?- By concentrating the alcohol thru freezing U can double the proof and your return on a distilling run !- Kinda like a pre distilling process ?
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U
umbra
Guest
LOL another one in the fold
K
Keef
Guest
RE - As a bonus to making ethenol-- how to make vinegar gets thrown in for free !
thegloman
I think I am....therefore, I am......I think
You're right keef
You can double your output by doing the freeze concentration first. Only problem is if you have enough copper to pull the sulfur out of the vapor.
Higher concentrations in the beer means higher concentrations going thru the still. More copper=less sulfur/sulfides
You can double your output by doing the freeze concentration first. Only problem is if you have enough copper to pull the sulfur out of the vapor.
Higher concentrations in the beer means higher concentrations going thru the still. More copper=less sulfur/sulfides
K
Keef
Guest
Double distilling to take the head off the 2nd time gives U 2 runs thru the copper !- Lots of Copper be good if it's for drinking !-- For fuel I wouldn't worry bout it !- I'd do fuel in a bigass steel still !
K
Keef
Guest
RE -- Beware the Green Dragon !- Ride the Dragon at your own risk !- And don't mess with Gloman's Dragon Piss !- Make U eat chit and howl at the moon !
stinkyattic
her dankness
Y'all distillers gotta learn southeast Asian rice hooch as fuel for your stills. Rice yeast balls, part bacteria part yeast, bacteria breaks down rice starch into a fermentable intermediate then the yeast kicks in. Glutinous rice is cheap when you buy a 40 pound sack. The stuff packaged for the Thai market is most economical. Comes out near 20% abv before it ever hits the copper... a drunkards best friend, solids are a delicacy and liquid tastes like damp bunghole but whoa. Run it through a coil more to clean it up than anything else lol, and the end result is Soju. And I KNOW some of you farts served in Korea. Where every good story starts with, "So there was this one night me n the guys were drinking soju..." ; )
I got learned hard on the how-to by the elderly Vietnamese chick who runs our local trans-world market. Two yeast balls per dry pound of sweet rice that has been overcooked in too much water, unsalted of course, and then cooled to body temperature. Crush the balls, stir into the warm rice mush, cover with a towel, place in oven with pilot light lit for 2 weeks. It turns into something akin to alcoholic rice pudding in booze broth. Drain liquids into a mason jar, charge with white sugar, and stick on the attic stairs next to your kimchi (yes this works best in October at this latitude, and you'd better be making kimchi!!! I'll give you that recipe too, if you like rotten mustard greens as much as I do) Wait another 2 weeks and you've got gnarly semi sparkling rice wine. Mmmm drink up, this ain't no sake. It's some legit farmhouse hooch. Distillation into soju just depends on how you want your night to end: drink as it comes out, you're going to bed in your own home with a pounding headache vs distilled, waking up in an upside down jeep in a wet rice field with an MP asking nicely if he can help dispose of the brick of "herbs " that is now sitting on the headliner because, gravity.
Cheers to the purveyors of ethanol that doesn't taste like the receding floodwaters of a Hot Part hurricane.
I got learned hard on the how-to by the elderly Vietnamese chick who runs our local trans-world market. Two yeast balls per dry pound of sweet rice that has been overcooked in too much water, unsalted of course, and then cooled to body temperature. Crush the balls, stir into the warm rice mush, cover with a towel, place in oven with pilot light lit for 2 weeks. It turns into something akin to alcoholic rice pudding in booze broth. Drain liquids into a mason jar, charge with white sugar, and stick on the attic stairs next to your kimchi (yes this works best in October at this latitude, and you'd better be making kimchi!!! I'll give you that recipe too, if you like rotten mustard greens as much as I do) Wait another 2 weeks and you've got gnarly semi sparkling rice wine. Mmmm drink up, this ain't no sake. It's some legit farmhouse hooch. Distillation into soju just depends on how you want your night to end: drink as it comes out, you're going to bed in your own home with a pounding headache vs distilled, waking up in an upside down jeep in a wet rice field with an MP asking nicely if he can help dispose of the brick of "herbs " that is now sitting on the headliner because, gravity.
Cheers to the purveyors of ethanol that doesn't taste like the receding floodwaters of a Hot Part hurricane.
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stinkyattic
her dankness
My boss got escorted out of the building today and two hours later I got a fat raise and a bizarrely worded but glowing review. New boss has already been hired. I'm not supposed to know, and am supposed to pretend that old boss was not lying through his teeth at the goodbye meeting. The rest of yhe shop is taking bets on how long we will go without a GM. Meanwhike im not going to sleep tonight. I hate change, even when its good change i fear it. What a surreal day.
K
Keef
Guest
Dam Stinky !- Soju and Gin-ro ?-- That's serious chit !- Kimchi ?-- no can do !- U obviously have no trouble covering the smell of a grow !- I never could get kimchi passed my lips !- That smell will always be the smell of Korea to me !-
Edit -- I got escorted onto a plane and kicked dahell outta Korea !- I wasn 't ready to leave !-
Edit -- I got escorted onto a plane and kicked dahell outta Korea !- I wasn 't ready to leave !-
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stinkyattic
her dankness
Gin ro? Is that what the first step is called?
All I know how to say in Korean is hello annyongyaseho, goodbye annyonghi kashipsheio, auntie/housewife haajima, and feed me breast milk. Yeah I worked nights in the bar and kitchen at a Tappan restaurant for two decades. Nū na tschi tschi or whatever the anglicized spelling convention is. I'm permanently scarred in different ways. .. mostly bartender's back. Washing dishes sends it into spasms; lugging co2 tanks gives me flashbacks of angry Karens screaming for discounted refills and a manager (bish i AM the manager, call your uber before i do) on new years eve. Could be worse ; )
All I know how to say in Korean is hello annyongyaseho, goodbye annyonghi kashipsheio, auntie/housewife haajima, and feed me breast milk. Yeah I worked nights in the bar and kitchen at a Tappan restaurant for two decades. Nū na tschi tschi or whatever the anglicized spelling convention is. I'm permanently scarred in different ways. .. mostly bartender's back. Washing dishes sends it into spasms; lugging co2 tanks gives me flashbacks of angry Karens screaming for discounted refills and a manager (bish i AM the manager, call your uber before i do) on new years eve. Could be worse ; )
K
Keef
Guest
The military got a barrel buried at about a 45 degree angle outside public buildings like banks and stuff - I remember them from Korea -- Carrying a weapon as an MP before I entered the building I had to clear my weapon - That means take the magazine out - pull the slide back - let it slide back forward like It's clambering a round - point it into the barrel and pull the trigger on an empty chamber !
Then U cleared to enter the building !-- I had a thing I got into regular trouble for doing !- Pull the slide back and let it slide forward chambering a round -remove the magazine -- Point the pistol into the barrel and boom !- I kilt some barrels !-lots of barrels !-- Oops ! - All accidental !-
Then U cleared to enter the building !-- I had a thing I got into regular trouble for doing !- Pull the slide back and let it slide forward chambering a round -remove the magazine -- Point the pistol into the barrel and boom !- I kilt some barrels !-lots of barrels !-- Oops ! - All accidental !-
stinkyattic
her dankness
As long as you didnt kill any buried kimchi science projects youre all good! They also end up in half buried barrels in the ground and might be mistaken for biological weapons! Makes me think of that awful alien sequel /prequel or whatever Prometheus, the scene in the cave with all the pots of alien ooze.... oh wow that's gotta be at least a couple metric tons of kimchi!!! Aaarh its trying to kill you runnnnnn!!!!
K
Keef
Guest
I've seen those big buried Kimchi pots !--- Making Fish sauce smell just as bad ! -- I've never smelled anything that smells like Kimchi !- That is a unique funk !
St_Nick
Two_Toke
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What is it with that part of the world? The PI has the same fascination with "fermented" foods and so does Vietnam, Cambodia, Thailand, Korea, just every country from that area I visited. I can deal with pickled octi and squid, I can deal with that crazy fish paste they make. but you can keep that crazy stuff they call "fermenting" to yourselves!
stinkyattic
her dankness
Pickled octopus was a thing on this one boat I worked on in Dutch. It was a Mexican recipe. Mostly using the leftover brine from a giant foodservice can of pickled jalapenos. 8 leg ceviche.
stinkyattic
her dankness
I buy veggies from my Filipina coworker. Asparagus and fiddleheads in spring, apples and squash later. I really want to give her a six pack of clones this year. She's got a magic touch with her cash crops.
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