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Post by meandog on Dec 12, 2007 19:13:56 GMT 12
Who has a good recipe for meringues? Sorry I used the wrong thread! ;D Do I dare mention the Pavlova recipe thread in TM's recipe section? Don't bring this to Oasis attention. LOL
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Post by ivyplus on Dec 12, 2007 19:16:21 GMT 12
Who has a good recipe for meringues? Sorry I used the wrong thread! ;D Do I dare mention the Pavlova recipe thread in TM's recipe section? Don't bring this to Oasis attention. LOL LOL ;D I have to say he does a really good pavlova. Thought more like a hard meringue with a soft inside. Sometimes they make chocolate ones (Dalbjy would like them ![:D](//storage.proboards.com/forum/images/smiley/grin.png) )
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Post by meandog on Dec 12, 2007 19:25:46 GMT 12
I was more concerned at putting up a link to another site. LOL.
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Post by ivyplus on Dec 12, 2007 19:28:26 GMT 12
I was more concerned at putting up a link to another site. LOL. If my brain would be made from cotton wool.............. ;D
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Post by meandog on Dec 13, 2007 10:22:53 GMT 12
![;)](//storage.proboards.com/forum/images/smiley/wink.png) Ivyplus if you have a failure (which I am sure you won't) don't despair. Just put it thru the still again to extract the spirit,regardless of taste etc. remember its only the spirit that you require which when evaporated will be o.k. on cooling. Does that make any sense??? LOL.
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Post by ivyplus on Dec 13, 2007 12:30:04 GMT 12
![;)](//storage.proboards.com/forum/images/smiley/wink.png) Ivyplus if you have a failure (which I am sure you won't) don't despair. Just put it thru the still again to extract the spirit,regardless of taste etc. remember its only the spirit that you require which when evaporated will be o.k. on cooling. Does that make any sense??? LOL. At the moment it is still going. And it seems to go nicely. I downloaded the recipes for making GIN: homedistiller.org/gin.htmand printed it out. The recipe I used is on page three. I stuffed all the crushed ingredients into the tube on the lid of the distillery. Crushed juniper and coriander (our own) ![](http://i90.photobucket.com/albums/k245/ivyplus/Gin1.jpg) All the ingredients on a piece of cotton. I didn't have any dried fennel seeds so I used some fresh ![](http://i90.photobucket.com/albums/k245/ivyplus/Gin2.jpg) Stuffed the cotton bag into the funnel of the lid ![](http://i90.photobucket.com/albums/k245/ivyplus/Gin3.jpg) How the destillery looks at the moment ![](http://i90.photobucket.com/albums/k245/ivyplus/Destillery.jpg) So far there is about 2 liters of concentrated gin. I collect between 83oC to 89oC and I am on 85oC. After 89oC will be the tail. Do you know how to use that. The guy who told me about destilling usually puts it with the next still job. But I have read that you can filter it? Do you know how and would you like the tail? I will send you anyway a sample from the real gin portion if you like. I need a judge!
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Post by meandog on Dec 13, 2007 12:53:38 GMT 12
Yes all spirit should be filtered through a carbon filter, this is done after you have diluted it to the strength you wish. All my spirits are diluted to 40% that I think is enough to get anyone in trouble. LOL
The filter I have I am not entirely happy with as it takes about 15 hours to filter 7 litres of spirit. With mine it is a gravity fed filter and the spirit passes through a ceramic filter into the lower chamber which has a throw away carbon filter. They last about 12-15 batches of spirit.
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Post by ivyplus on Dec 13, 2007 13:07:12 GMT 12
Yes all spirit should be filtered through a carbon filter, this is done after you have diluted it to the strength you wish. All my spirits are diluted to 40% that I think is enough to get anyone in trouble. LOL The filter I have I am not entirely happy with as it takes about 15 hours to filter 7 litres of spirit. With mine it is a gravity fed filter and the spirit passes through a ceramic filter into the lower chamber which has a throw away carbon filter. They last about 12-15 batches of spirit. The Swiss friend of mine doesn't filter at all. But goes strictly by temperature which should be spirit without bad components. I just checked the website for making gin and there are some filtering processes but mainly to get rid of the so called botanicals (herbs added).
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Post by meandog on Dec 13, 2007 13:09:21 GMT 12
![;)](//storage.proboards.com/forum/images/smiley/wink.png) This is my spirit filter. ![](http://i90.photobucket.com/albums/k276/Meandog_2006/DSC00002-10.jpg)
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Post by ivyplus on Dec 13, 2007 13:22:44 GMT 12
![;)](//storage.proboards.com/forum/images/smiley/wink.png) This is my spirit filter. It looks interesting. How is it with the flavour. Does this get affected? Do you make moonshine and filter it and add the flavours? How do you get it to 40%, do you add cooled (boiled) water?
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Post by meandog on Dec 13, 2007 14:09:37 GMT 12
I just water my spirit down with tap water, and use a spirit hydrometer to get it to 40%. I always put it through the filter diluted so if there was a foreign body in the water this is also removed.
After going thru the filter there is no taste then you add the essence flavourings of your choice. I usually keep the plain spirit in 4.5 litre jars and flavour as required. My main ones are black rum, white rum and vodka. With the liqueurs,besides the flavouring there is also another ingredient added to give it a slightly thick syrup consistancy. ;D ;D
As far as my still temperature goes I keep it at 78C for as long as possible.
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Post by OasisNZ on Dec 13, 2007 20:55:16 GMT 12
And the chief of sampling says...
Mmmmmmmmmmm, mmm! ;D
Yes, I do have the best Pavlova recipe, bah humbug to those that put flour into a Pav!
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Post by meandog on Dec 14, 2007 6:01:31 GMT 12
![;)](//storage.proboards.com/forum/images/smiley/wink.png) Yes but do you put in a wee bit of vinegar? ![???](//storage.proboards.com/forum/images/smiley/huh.png) ![???](//storage.proboards.com/forum/images/smiley/huh.png) LOL
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Post by OasisNZ on Dec 14, 2007 6:31:31 GMT 12
Yes, and a wee splash of vanilla essence...
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Post by meandog on Dec 14, 2007 6:45:25 GMT 12
![;)](//storage.proboards.com/forum/images/smiley/wink.png) Probably in the wrong place, but if you want some decent vanilla flavouring use some of your spirits and soak for about 3 months a couple of vanilla beans in 250 ml of spirit. Don't worry about the alcohol content as this will disappear while cooking. I have done this and its far better than that artificial essence thats available.
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Post by ivyplus on Dec 14, 2007 10:50:22 GMT 12
![;)](//storage.proboards.com/forum/images/smiley/wink.png) Probably in the wrong place, but if you want some decent vanilla flavouring use some of your spirits and soak for about 3 months a couple of vanilla beans in 250 ml of spirit. Don't worry about the alcohol content as this will disappear while cooking. I have done this and its far better than that artificial essence thats available. Wow - thanks for that! I usually buy natural vanilla essence which is quite expensive but I will try your recipe! ![:D](//storage.proboards.com/forum/images/smiley/grin.png)
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Post by meandog on Dec 31, 2007 8:50:13 GMT 12
Just a wee bit of useless info. LMAO. The record for history's largest cocktail belongs to British Lord Admiral Edward Russell, who in 1694 threw an officers' party that included using a garden's fountain as the punch bowl. Into the fountain went 950 litres of brandy, 475 litres of Malaga wine, 636kg of sugar, 2500 lemons, 70 litres of lime juice, and 2kg of nutmeg. Bartenders paddled around in a small wooden canoe, filling up cups. They worked in 15-minute shifts to avoid being overcome by the fumes and falling overboard. The party continued nonstop for a full week.
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Post by OasisNZ on Dec 31, 2007 15:20:49 GMT 12
Just a wee bit of useless info. LMAO. The record for history's largest cocktail belongs to British Lord Admiral Edward Russell, who in 1694 threw an officers' party that included using a garden's fountain as the punch bowl. Into the fountain went 950 litres of brandy, 475 litres of Malaga wine, 636kg of sugar, 2500 lemons, 70 litres of lime juice, and 2kg of nutmeg. Bartenders paddled around in a small wooden canoe, filling up cups. They worked in 15-minute shifts to avoid being overcome by the fumes and falling overboard. The party continued nonstop for a full week. Now that sounds like a party! ![:o](//storage.proboards.com/forum/images/smiley/shocked.png) ;D
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Post by ivyplus on Jun 22, 2008 13:46:07 GMT 12
Today Oasis is starting a new beer brew. My sister told me that they can buy now a beer with dates in Europe.
I had a look at the internet and it says that: The Egyptians carried on the tradition of beer brewing. They also used unbaked bread dough for making beer and added dates to the brew to improve the taste. The importance of beer brewing in ancient Egypt can be seen from the fact that the scribes created an extra hieroglyph for "brewer".
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Post by OasisNZ on Jun 22, 2008 16:52:35 GMT 12
So important they created an extra hieroglyph? Hahaha! The Bangles, Walk Like an Egyptian! ![:D](//storage.proboards.com/forum/images/smiley/grin.png)
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