and (possibly) virgin sacrifice... nice. ... -- "Monsieur l'abbé, I detest what you write, but I would give my life to make it possible for you to continue...
BWAHAHAHAHA. Omigosh, this is *fabulous*. I can't think of a better use for a trebuchet..... ... -- Wassail! Vicky Rowe Gotmead.com http://www.gotmead.com Got...
Greetings all from Terafan, As I get ready to pack up all my stuff and move back from England, I find that I have a box with several years worth of Zymurgy...
Greetings, I recently came back over a question that was asked of me some time ago, I think it warrants some thought and would like to hear your thoughts about...
oak IS stronger against water than many woods in the long run. ash has a bitter taste, dont cook with it unless its already charcoaled. poplar will swell up...
This is interesting, I was just thinking of trying mesquite and/or hickory chips in my next couple of batches. Beyond that, I have nothing to add to this...
One direction to look in is the question, "does this kind of wood that isn't white oak cause an off flavor after years of storage?" It was mentioned that red...
First look at the question from a wood-worker's point of view, not the brewer's. My local lumber dealer was telling me about a guy that came in looking for a...
Not that I know anything about this, but I think you're on the right track... it's the flavor from the wood. Oak adds a nice, well-known flavor to whatever...
White oak will flavor the wine, as any hard wood, YES USE HARDWOOD! White oak tends to have a slight mellowing effect. Ash and aspin are the source for the...
see, and now i have this urge to soak several kinds of wood in alchohol for a while, and run some tests on them, see what chemicals they all put out. grrr....
Willow, actually, was the source of aspirin. its why white willow is still often used as an analgesic by herbalists. ... -- "Monsieur l'abbé, I detest what...
i found this article on the subject. http://www.bostonphoenix.com/archive/food/99/01/14/UNCORKED.html also, i know of a winery in british columbia that uses...
Another and related question. Part of the answer to "why oak" is obviously tannins. Do other hardwoods posess tannins just in lower concentrations than oak? ...
i also have seen a lot of beer and mead recipes that include tea. ... -- "Monsieur l'abbé, I detest what you write, but I would give my life to make it...
that is a thought. actually, 4 samples of each wood. charred and not at both hard liquor proofage and wine proofage. ... -- "Monsieur l'abbé, I detest what...
... I would use a neutral spirit as a base, if possible in at least 6-8 possibilities per wood: charred vs toasted x different toasts, and at 100% , 50%, and...
well, of course a control with pure water. i thought that was assumed. now, what are we going to measure? other than taste? i could list ph, color, total...
do what is possible and relevant. Measuring color is nice, but I don't expect you to get some sort of spectrometer or digital device. Maybe the color chart...
well, if i were in classes and had access to the xray crystalography and gas cromotography equipment i want for this, a spectrometer would be easy. and in a...
Just a thought, but I'd bet that some of this has already been done... probably someone in the wine industry has data. Has anyone asked on a wine list? Jeff...
Everything you wanted to know about oak in a Grape Radio podcast: http://www.graperadio.com/archives/2005/08/29/barrel-show/ - Edric, the all grain evangelist ...
