From 81f41dd30b211df5bf881deaf71cf8646b72b43e Mon Sep 17 00:00:00 2001 From: Aki Date: Sun, 26 Mar 2023 15:21:19 +0200 Subject: Improved the draft of alcohols, now it's just missing a pic --- alcohol_of_the_year_2022.html | 31 ++++++++++++++++++------------- 1 file changed, 18 insertions(+), 13 deletions(-) (limited to 'alcohol_of_the_year_2022.html') diff --git a/alcohol_of_the_year_2022.html b/alcohol_of_the_year_2022.html index 6a50cfd..bd05038 100644 --- a/alcohol_of_the_year_2022.html +++ b/alcohol_of_the_year_2022.html @@ -17,19 +17,24 @@

I was thinking about making some profound blog article about how creating any stuff not only hardware, software or art is nice and anyone can find a niche for themselves. Well, there you have it, until I finalize proper analysis of my writing habits and goals I don't think I want to write things like that. Instead, let's talk about alcohol. -

Last year I did not do much. No brewing, no nothing really. The only thing I made was cherry nalewka[wiki]. Two kinds -of it, both using the same resources. As always I used cherries from my own trees. Last year they were resting and did -not produce as much fruits as in e.g., 2020. As for those that were available, seems the overall weather wasn't too nice -on them, as quality, at least in my taste, could improve a lot. Still, I'm not an expert, I just know what I like. +

Last year I did not do much. No brewing, no nothing really. The only thing I made was cherry +nalewka: wiśniówka. Two kinds of it, both using the same +resources. As always I used cherries from my own trees. Last year they were resting and did not produce as much fruits +as in e.g., 2020. As for those that were available, seems the overall weather wasn't too nice on them, as quality, at +least in my taste, could improve a lot. Still, I'm not an expert, I just know what I like. +

As alcohol base I used rectified spirit 96% and a nameless vodka 50%. They were mixed together aiming at around 70%.

I decided to make two kinds: one with maceration done first and the other one with sugar-first. For macerated-first -I also used cherries without the seed. This created a lot of work. I forgot to add leaves to the first stage which made -the taste a little off. It has a bit of a bitter aftertaste, but I like it. This year I plan to experiment with ratios -and not forget about leafs. -

As for sugar-first portion, it's OK, the quality is very consistent. However, it's not as aromatic and I always end -up wondering whether it is a real nalewka or not, since it may ferment this way and does not go through long maceration. -

To store them, I used some left over bottles from craft-ish beer. They have dark glass which is good as it blocks -sunlight at least partially. It's good because nalewka may oxidize otherwise. For labeling I used a piece of paper and -rubber bands. -

I did not calculate or measure alcohol content due to technical limitations. Taste says around 60% maybe. +I also used cherries without the pits. I forgot to add leaves to the first stage which made the taste lack the +almond-like part which usually comes from the pits and maybe hydrogen cyanide (yes, don't drink too much if pits are +used). It has a bit of a bitter aftertaste, but this compares to my regular impression of cherries. This year I plan to +experiment with ratios and not forget about leaves. +

As for the sugar-first portion, it's OK, the quality is very consistent. However, it's not as aromatic and I always +end up wondering whether it is a real tincture or not, since it may ferment this way and does not go through proper +maceration. +

To store them, I used some left over bottles from craft(-ish) beer. They have dark glass which is nice looking and it +blocks sunlight at least partially. It's good because nalewka may oxidize otherwise (not in the same degree as first +stage). For labels I used a piece of paper and rubber bands. +

I did not calculate or measure alcohol content due to technical limitations. Taste says maybe around 60%, most likely +below. -- cgit v1.1