GLOSSARY OF TERMS - Got an addition?

Just starting out and need some advise? then post it in here.

Re: GLOSSARY OF TERMS - Got an addition?

Postby rumdidlydum » Tue Nov 29, 2016 8:43 pm

Louch added.
rumdidlydum
Site Donor
 
Posts: 2618
Joined: Sun Oct 27, 2013 7:20 pm
Location: CQ
equipment: The infamous Illuminated chicken leg boiler, Rum glass and other bits and bobs

Re: GLOSSARY OF TERMS - Got an addition?

Postby Doubleuj » Tue Nov 29, 2016 9:03 pm

Cheers, but is louche caused by tails compounds or something else?
I've had jelly fish in stripped washes (the name jelly fish is what Mac and others used in an old thread for a congealed looking floatie bit in a stripped wash) apparently caused by the compounds that come out in late tails.
Doubleuj
Moderator
 
Posts: 2801
Joined: Fri Jan 16, 2015 7:15 pm
Location: rockhampton qld
equipment: 4" stainless glasser

Re: GLOSSARY OF TERMS - Got an addition?

Postby rumdidlydum » Tue Nov 29, 2016 9:06 pm

Nah different from the jellies, its mainly from the oils and phenols ( I think thats what doc called them) in the alc.
Is more Prevalent in gins and infusions ect. :think:
rumdidlydum
Site Donor
 
Posts: 2618
Joined: Sun Oct 27, 2013 7:20 pm
Location: CQ
equipment: The infamous Illuminated chicken leg boiler, Rum glass and other bits and bobs

Re: GLOSSARY OF TERMS - Got an addition?

Postby scythe » Wed Nov 30, 2016 4:58 am

Yeah louche is caused by too much/many (if you CAN have too much) oils dissolved in the spirit, diluting down can cause it to louche (go cloudy).
Think lemoncello.
This is just the ethanol bonding with the water molecule and the oils have to go somewhere so they precipitate out into solution but are still kind of dissolved.
Which is why it does not form a separate layer and stays cloudy.
More water used to dilute will "precipitate" more oils.

The jelly-fish are protiens, again they usually form on dilution, generally under 40%, alot of commercial spirits do it as well.
We just dont generally notice because they are usually mixed with a soft drink amd this obscures it.
You can get rid of them by chill filtering, not that they will hurt you but who wants chunkey bits in their drink.
scythe
 
Posts: 1376
Joined: Thu Nov 14, 2013 6:34 am
Location: Central West NSW
equipment: Dreaming of a 4" bubbler

Re: GLOSSARY OF TERMS - Got an addition?

Postby rumdidlydum » Thu Jan 12, 2017 7:10 pm

Sugar head added :handgestures-thumbupleft:
rumdidlydum
Site Donor
 
Posts: 2618
Joined: Sun Oct 27, 2013 7:20 pm
Location: CQ
equipment: The infamous Illuminated chicken leg boiler, Rum glass and other bits and bobs

Re: GLOSSARY OF TERMS - Got an addition?

Postby Doubleuj » Tue Feb 07, 2017 5:24 pm

PID isn't there, could be a useful addition :handgestures-thumbupleft:
Doubleuj
Moderator
 
Posts: 2801
Joined: Fri Jan 16, 2015 7:15 pm
Location: rockhampton qld
equipment: 4" stainless glasser

Re: GLOSSARY OF TERMS - Got an addition?

Postby OzzyChef » Tue Feb 07, 2017 5:31 pm

And PIF? Pay it forward
OzzyChef
 
Posts: 133
Joined: Sun Jan 01, 2017 7:37 am
Location: Sydney
equipment: 2 inch copper pot still and 2" copper offset reflux still
30l turbo boilervand 50l keg boiler under construction

Re: GLOSSARY OF TERMS - Got an addition?

Postby rumdidlydum » Tue Feb 07, 2017 6:51 pm

Both added :handgestures-thumbupleft:
rumdidlydum
Site Donor
 
Posts: 2618
Joined: Sun Oct 27, 2013 7:20 pm
Location: CQ
equipment: The infamous Illuminated chicken leg boiler, Rum glass and other bits and bobs

Previous

Return to Beginners Questions



Who is online

Users browsing this forum: No registered users and 13 guests

x