h a l f b a k e r yWarm and Fussy
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Distilling whisky is a tricky business, but one defining factor is getting the desired flavour compounds out of the mash whilst leaving behind those that are less welcome.
The distillation process is a balancing act where a single degree temperature difference can rapidly change the character of
the product - some stills distill at a reduced air-pressure in order to better striate the vapours.
What better place to do this than ont'moon?
A long, slow distillation should be able to draw out a wider range of volatile flavour compounds in the spirit, which can then be put-down in casks to age as per the usual.
Rocketships can then be sent to the moon to resupply with mash, peat etc and collect the moon-aged liquour for distribution across the earth.
It's getting closer
https://www.bbc.co....y-shetland-67741864
[AbsintheWithoutLeave, Dec 19 2023]
Thank you [2 fries] I'd never heard that song before
https://www.youtube...watch?v=uhMO9azmKNU
I like your lyric adaptation ! [normzone, Dec 23 2023]
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Annotation:
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{And the call for chemists goes out from the Halfbakery} |
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A preliminary step for this is of course a Scottish space programme, which will allow for a Scotch territorial claim (flag: Connery recumbent, beneath a deep fried Irn Bru ice cream; motto: Honi Soit Qui Malky Fuck), without which any lunar spirit will be so much costly pish. I understand that there are vast reservoirs of free money under the North Sea, east of Wick, so there shouldn't be an issue with funding. |
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can you specify where on the moon you intend to find these more stable temperatures? To my eye there are two climates on the moon: 1) Changes a lot. 2) Very cold. |
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...y'hardly ever saw Grandaddy down here.
He'd only come to Earth 'bout twice a year.
He'd buy a thousand pounds of yeast and some copper line.
Everbody knew that he made moonshine... |
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[WcW] the idea isn't to find an environment with
more stable temperatures, but instead to benefit
from lower atmospheric pressures to provide more
control, and to also eek out more flavour, as per
some of today's modern 'stilleries here on earth. |
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Also, //Honi Soit Qui Malky Fuck// = possibly the
best thing I read this month |
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Can't claim that as my own, I'm afraid (though it is apt
for me and for Scotland). It is a The Thick of It-ism. |
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I went and looked it up to find that out, yet my
appreciation for your appropriation of it remains
undiminished. |
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Just to save others some time: "Evil* be upon those who
fuck (with) Malky/Malcolm." |
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Concerning the Idea: in my family we make paint-peeling
applejack (scumble) in the dead of winter by placing a
wooden bucket full of hard cider on the porch and
periodically skimming off the ice (this is not an original
method, but I've never met anyone else who does it). When
the transparency is
roughly that of a gloved thumb held up to a cloud-covered
moon, we know it's mature. You can get falling-down
drunk
just by setting a glass of it on the table and staring at it
for a few minutes. |
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I can only imagine the quality of product that could be
produced on the lunar surface using this method. |
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I've heard of similar methods - let a barrel of cider freeze all winter, then pull the bung and ram a red hot poker through the ice. I'd like to try your method. |
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Just one problem...I live in Southern California. 30 minutes from the beach. At the foot of some mountains, so it does rain occasionally. Suggestions? |
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Perhaps "Popcorn" Sutton could help out. |
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It has occasionally been suggested that we could make our
applejack in the summer by using the deep freeze, but this
has been rejected on the grounds that A) it's not
traditional and 4) after the third week it's not advisable to
keep the stuff inside any structure you'd rather not have
destroyed in a fiery explosion that smells vaguely of burnt
apple pie. |
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Actually, the truth is that Dad brews his hard cider in
October and usually racks it in December, so the
traditional method of sticking it out on the back porch and
electing the day's ice-skimmer by who is closest to sobriety
just makes sense. I see no reason why it couldn't be done
with storebought cider in an electric freezer, although the
ancient wooden bucket we use lends its own subtle nuance
to the taste, which is something akin to having molten lead
poured across your tonsils, but in a good way. |
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//I live in Southern California// |
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Oooh, it's so /adorable/ when you San Diegans say
that! |
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They're getting cleverer and cleverer with distillation these days. I read an article recently about a deep sea underwater operation. [+] |
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Temperature control is a challenge - I could run my small still on the old stove in the previous apartment because it would go down to 180F, but in the new apartment/new stove it won't go below 200F, and the product is harsh. |
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165F to 180F is the optimal range. |
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[norm] switch to ˚C and you'll have no problem. 165-180˚C is right in the mid range for most commercially available stoves. |
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