This is a great presentation! Thank you. The relationship between smell/taste experience and chemistry is endlessly facinating. I'm a chemist and fermentation still feels like magic.
This gave me a lot to think about. Like what might happen if you run too fast and how it would effect the taste. Also pay more attention to fermentation temp.
Official brewbird...mind blown! Respect to you. I love the "art" to distillation but the science behind it all i find equally fascinating and beneficial. Thank you for imparting your knowledge, keep up the good work!
Interesting video, couldn't imagine Popcorn Sutton & J.B.Rader. Looking in a book of chemical symbols when making their Likker. Explained in detail thank you. I'm about to do my first run soon of malted barley and corn.
@@MissBrewbird Will be doing the first run this summer here in South Wales Total of 13 UK gallons, Don't be too far away MissbrewBird. Thanks so much for your reply.
I just found this video and enjoyed it quite a bit. I had hoped you’d have mentioned a bit about butyric acid and how it occurs. That’s the acid that gives some whiskey that vomit or bandaid taste, correct? I’m very sensitive to that taste (no, not an after effect of over indulgence 😂) and find it more often in scotch.
Thank for the presentation. It was very helpful and I will rewatch it and take notes. So should I ferment at the lowest temperature possible for the yeast to make better flavors?
I have a serious question. When people say they taste pineapples, walnuts, leather, honey, morning dew, etc in whisky, are they lying? I find it impossible for a person to discern all these rather varied notes in just one sip. I understand that the fermentation process creates chemical compounds that may smell like real things but I feel like people are actually memorizing these notes or are my taste and nose buds are dead? It’s like come on, no way is someone tasting “star fruit” notes in whisky when they’ve likely never eaten one in real life. Anyway, wonderful presentation!
Glad you liked the presentation. Sometimes it is the power of suggestion, so if someone else says that it smells and tastes of apples, then you are more likely to say that as well. There really are people who have amazing palates though, and can correctly discern different flavour notes in drinks in blind taste tests.
This is a great presentation! Thank you. The relationship between smell/taste experience and chemistry is endlessly facinating. I'm a chemist and fermentation still feels like magic.
yes, fermentation feels like magic to me as well
Very appreciated of your redo video. Sounds a lot better and clear.
Interesting information about fermentation, yeast, and temperature.
This gave me a lot to think about. Like what might happen if you run too fast and how it would effect the taste. Also pay more attention to fermentation temp.
Official brewbird...mind blown! Respect to you. I love the "art" to distillation but the science behind it all i find equally fascinating and beneficial. Thank you for imparting your knowledge, keep up the good work!
thanks, glad you liked it!
Very good video.
Interesting video, couldn't imagine Popcorn Sutton & J.B.Rader. Looking in a book of chemical symbols when making their Likker. Explained in detail thank you. I'm about to do my first run soon of malted barley and corn.
Thanks, hope your first run went well.
@@MissBrewbird Will be doing the first run this summer here in South Wales Total of 13 UK gallons, Don't be too far away MissbrewBird. Thanks so much for your reply.
I just found this video and enjoyed it quite a bit. I had hoped you’d have mentioned a bit about butyric acid and how it occurs. That’s the acid that gives some whiskey that vomit or bandaid taste, correct? I’m very sensitive to that taste (no, not an after effect of over indulgence 😂) and find it more often in scotch.
Thank for the presentation.
It was very helpful and I will rewatch it and take notes.
So should I ferment at the lowest temperature possible for the yeast to make better flavors?
❤
much better sound. lol. the other video was still a good watch.
I have a serious question. When people say they taste pineapples, walnuts, leather, honey, morning dew, etc in whisky, are they lying? I find it impossible for a person to discern all these rather varied notes in just one sip. I understand that the fermentation process creates chemical compounds that may smell like real things but I feel like people are actually memorizing these notes or are my taste and nose buds are dead? It’s like come on, no way is someone tasting “star fruit” notes in whisky when they’ve likely never eaten one in real life. Anyway, wonderful presentation!
Glad you liked the presentation. Sometimes it is the power of suggestion, so if someone else says that it smells and tastes of apples, then you are more likely to say that as well. There really are people who have amazing palates though, and can correctly discern different flavour notes in drinks in blind taste tests.
OMG thank you so much for this video
promo sm