Vodka

[Hill]

Has anyone played around with different base products for vodka and done comparisons, I know people have been trying different stills and comparing product but just wondering if anyone has tried say a sugar wash compared a wheat mash.

[Brendan]

I haven't done an all-grain wheat mash (yet), but I have compared a sugar wash with the Wheat flakes (All Bran Wheat Flakes) recipe.

The All Bran wheat flakes was a lot smoother, and had that body or mouthfeel that a vodka drinker is looking for. A sugar wash does not have this...it's really a question of complexity for those who are vodka connoisseurs. If you're just making a neutral to mix other flavours with, don't worry about it :handgestures-thumbupleft:

I like my vodka though, and swear by the wheat flakes recipe (aka Rad's All Bran - even though it's not All Bran, but All Bran branded wheat flakes).

[Hill]

Thanks Brendan that's exactly what I thought.

[Brendan]

Now that you've brought this up, I might add my version of this to the recipes thread.

Just realised I'd never posted it. :-D

[crow]

Flour works to, just its a turd to rack

[bt1]

btw if anyone comes a cross a supplier for true red wheat sing out loud...

bt1

[Sam.]

btw if anyone comes a cross a supplier for true red wheat sing out loud...

bt1

Seems there are few different variety of feed wheat that are classed as red grain.

Whats the benefits of this?

[Hill]

Has anyone tried malted wheat, I would have thought that would be the go

[crow]

Not sure of your angle here guys, vodka is generally made to have as little flavour as possible. I think red wheat might add a spice and malt would add a malt flavour that might be hard to remove. Malt might be the go if you were some where sugar couldn't be obtained or was much more than malt but otherwise ...just sayin

[bt1]

Howdy,

tradionally red wheat is the premium grain source for special limited run drinks. It's apparently softer has less protein and more starch , near ideal for our needs.

it has been used for several hundred years for special editions and is used to celebrate special events. Sounds bloody lovely to me.

I think I have an event to celebrate...bring it on!

bt1

[Brendan]

I'm with you bt1.

Crow, for those of us that like our vodka, a sugar wash is just horrible...all grain wheat is how it's done :handgestures-thumbupleft:

As for flavour, I wouldn't think so. Not if you're running it properly for a good neutral...it's more about the mouthfeel and aftertaste that carry over from wheat...drink a sugar wash in comparison, and it's more watery with an unpleasant afterbite.

[bt1]

+1 Brendan, ( I got it right this time...checked :D )

My grand father had a word for avg stuff... robho.. . which I think still means =shit

He used to get hold of an import that cost plenty but geez was it nice.

There's a long walk between a well made sugar head and a good Vodka imho.

bt1

[invisigoth]

It's apparently softer has less protein and more starch , near ideal for our needs.

hmm, then why not polished sake rice? the starch is concentrated in the middle of the grain so the polishing strips away the fat and proteins. :whistle:

[bt1]

Good point,

Guess it a cultural thing never the two met...no reason not to give it a crack.

I'm pretty much committed to bourbons and the Irish...wish I had the energy to try this...
bt1

[crow]

It's apparently softer has less protein and more starch , near ideal for our needs.

hmm, then why not polished sake rice? the starch is concentrated in the middle of the grain so the polishing strips away the fat and proteins. :whistle:

Some members (and ex member) tried this and reported that it was awful I'm just on my phone now so it would be to hard for me to find it but I'm sure a quick search and you will see . Similar results are reported on other forums with (to my knowledge) one single exception by some Koreans but they used a certain enzyme and a very particular Asian yeast

[invisigoth]

Some members (and ex member) tried this and reported that it was awful I'm just on my phone now so it would be to hard for me to find it but I'm sure a quick search and you will see . Similar results are reported on other forums with (to my knowledge) one single exception by some Koreans but they used a certain enzyme and a very particular Asian yeast

hmm. without those threads it's hard to say. like, "were they trying to make shochu (potstill) or where they running a vodka setup?", "where they using proper sake rice or whatever they could find at the supermarket?", "was the rice polished?".

i'm in the process of getting raw material together to make shochu as part of my unmalted grains experiments. i'll start a thread in recipe development with my findings. ;-)

[crow]

Ok yep I was talking about rice vodka as per the thread :handgestures-thumbupleft:

[Mark]

I concur with Brendan, the input of the wheat based cereal makes for a wheat flavour and mouth feel a vodka drinker is after. I use weetbix. It gives some soul.

[bt1]

Stayin on wheat for a tick got a small story...about embarrassing the hell out of myself...

Last year I think ??? went to a serious large fodder place here in Adelaide next to our horse trotting track with 2 mates...They go every fortnight spend plenty and load up a tandem trailer with horse fodder, pellets, chaf etc.

I told the bloke I was after "fresh" new season wheat...in a full office full of ppl including two mates, he burst into laughter...

"f^&k mate (in deep accent) they keep the shit in silos for years how the f&*k do you expect to get fresh" or words to that effect.

Left feeling a true wanker.

So if anyone know how to get new seasons wheat without approaching growers please let me know...would love to finally get this monkey off my back.

embarrassed, not thought through,
bt1

[wynnum1]

There is a web site with grain for sale from farmers probably have to buy a ton.