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  1. #21
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    Re: Short Mountain Distillery TN

    Get two or more old moonshiners together and the same story comes up, that Capone fella sure got around.

  2. #22
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    Re: Short Mountain Distillery TN

    Quote Originally Posted by tmckenzie View Post
    Having seen moonshine produced with sugar first hand, what I have seen is soured whole corn and sugar is the ingredients. The first run works slow. Then the next run gets a lot better cause they empty the still into the fermenters, sour mash. The dead yeast cells I know now gave the yeast the needed nutrients.
    Ok, I read a paper on this a few years back (I'll look for it, RArnold). Well, not this precise process, but adding stillage to a sugar fermentation.

    If I recall correctly, there was a three-fold reduction in ethyl acetate production. Levels were still elevated when compared to all-malt, however.

    Wonderful stuff, Tom.
    Last edited by Leopold; 07-13-2013 at 11:13.

  3. #23
    Bourbonian of the Year 2002 and Guru
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    Re: Short Mountain Distillery TN

    Moonshiners frequently ferment in their still. Add new mash to the tails and, voila, sour mash.

    I have never heard an old time moonshiner story that doesn't feature an appearance by Al Capone.

  4. #24
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    Re: Short Mountain Distillery TN

    Cook the mash in 'em as well, or so I'm told.

  5. #25
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    Re: Short Mountain Distillery TN

    When my grandfather passed away we looked through a box of old family photos and found one of him as a kid standing next to a copper still. What are the odds Capone owned that one also?
    Peggy: Look Al, the rubes think I'm sexy!
    Al: So would I if I had whiskey for breakfast.

  6. #26
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    Re: Short Mountain Distillery TN

    According to the auditors Capone didn't own anything nor did he have any income . . . on paper.

  7. #27
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    Re: Short Mountain Distillery TN

    AGarrison, I did read that in some of his press stuff too. I thought it was cool that he brought the old times together. If you are going to make a moonshine type product, some real guys would be helpful to start.

  8. #28
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    Re: Short Mountain Distillery TN

    RArnold, the first cite I could find is entitled Wort Composition and Beer Flavor: The Influence of Some Amino Acids on the Formation of Higher Aliphatic Alcohols and Esters, Simon Engan, Nov. 1969 Journal of Institute of Brewing.

    They adding increasing amounts of pure glucose to all-malt worts (up to 50% glucose), and found that ethyl acetate formation increased slightly, and Amyl Alcohols really went through the roof. The rest of the study shows how to temper these reactions by adding various amino acids.

    I'll keep looking for more direct info. for you. It appears at first glance that Amyl Alcohol production is the real issue, rather than ethyl acetate, even though EA levels did go up as the sugar concentration increased. But again, this is only 50% sucrose and 50% brewer's wort, so it's not an exact parallel to what we were discussing in terms of table sugar fermentations.

    Cheers. And by the way, I find your yeast work in TX to be fascinating.

  9. #29
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    Re: Short Mountain Distillery TN

    Ok, I found the cite.

    Sugar Uptake and Subsequent Ester and Higher Alcohol Production by Saccharomyces Cerevisiae; J. Institute of Brewing, Sept. 1998, pp. 255-264; Younis & the legendary Graham Stewart

    From article:
    The purpose ofthis study was to determine and compare the levels ofproduction of several esters and higher alcohols, under constant fermentation conditions using several brewing strains of Saccharomyces cerevisiae, when either glucose, fructose or maltose was employed as the sole carbohydrate source in shaking flask fermentations. Wort fermentations were also undertaken. Levels of ester-synthesising enzymes present in glucose and maltose grown cells were also investigated.

    They found that out of all the sugars fermented, the sugar that released less (in most cases, far less) ethyl acetate, isoamyl acetate, propanol, and isobutanol was maltose.

    Glucose yielded higher amounts of those congeners across the board.

    Hope this helps. Cheers.

 

 

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