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Topic: Tradition winner(dandylion 'shine)(OT) (12 msgs / 238 lines)
1) From: Oaxaca Charlie
--- Ben Treichel  wrote:
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 Well,... duh! (It was going to be wine but got too strong)
 Charlie
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Brick Oven Roasting in British Columbia
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2) From: Ben Treichel
Oaxaca Charlie wrote:
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That I've had. We actualy made orange & dandelion wine. Not as good as 
grapple (crab apple & grape).

3) From: john roberts
Oaxaca Charlie wrote:
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That I've had. We actualy made orange & dandelion wine. Not as good as
grapple (crab apple & grape).
While my fermented specialy is very dark beers,,, I have experimented with
pitching some yeast into apple cider (in season)... several turned out very
very good... one turned out vinegar...
Kind of like life...
JR
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4) From: Oaxaca Charlie
--- Ben Treichel  wrote:
:
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 This has some orange in it. That's the dominant flavor. Perks
up a cup of coffee--yeehaw! We have crab apples and grapes on
the farm, I'll give that a try come fall.
 Charlie
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Brick Oven Roasting in British Columbia
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5) From: Ben Treichel
john roberts wrote:
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I liked ales. Always wanted to try a mead however.

6) From: Pecan Jim Gundlach
On Jun 2, 2004, at 9:16 PM, Oaxaca Charlie wrote:
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Back when I made my own beer and a batch went wrong, I would distill it 
and make moonshine scotch.  None of it got to age though.
     Jim

7) From: AlChemist John
Find your way to the PNWGII.  I have around 15 gallons of mead untouched by 
the fire.  Blueberry, cranberry and poison oak.
hmmmm, distilled mead.....
Sometime around 08:48 PM 6/2/2004, Ben Treichel typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

8) From: Ben Treichel
Ouch!! :'(
AlChemist John wrote:
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-- 
Ben Treichel
Program Manager
S.E Michigan
SwRI
248-232-7365 (o)
248-935-6845 (m)

9) From: Pamela Chadwick
We have some IPA that we are't too happy with, too much grain maybe. How do
you turn it into Scotch? Yum
Pam

10) From: Oaxaca Charlie
--- Pamela Chadwick  wrote:
<Snip>
 Distil it, strain it through some peat,add water, age in an oak
barrel for a few years. The hops in the IPA will affect the
taste some. Or, hillbilly style, distill it, color it with some
sugar, drink it right down. Feel the burn! Distilation itself is
simple. Doing it so as to seperate and remove all the ethenol is
tricky, and very important. Unless you *want* to go blind ;o)
  Charlie
Original Message ----- 
<Snip>
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11) From: john roberts
Another trick to make high alcohol beer is to carefully freeze, since the
water will freeze before the alcohol, removing the ice from partially frozen
brew will leave mostly alcohol..... It will taste like alcohol but I guess
that's the point.
JR

12) From: AlChemist John
 From everything I have read on whisk(e)y, the hops will ruin any 
distillation you do.  So IPA to scotch is not really possible.
Sometime around 08:06 AM 6/3/2004, Pamela Chadwick typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/


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