mleku on Nostr: it's not vodka unless it's made from wheat tho vodka is very minimally treated, at ...
it's not vodka unless it's made from wheat tho
vodka is very minimally treated, at best it's treated with active carbon/charcoal and then put into glass... the distillation apparatus determines a lot about the quality of the output, given that all the rest is done the same way, brass, copper, glass, whether it's fermented from malted mash brew or the dextrose is isolated before fermentation, the kind of water used
the quality can vary a lot, like, for example i find Smirnoff to be particularly prone to having a lot of aldehydes in it, and the production of it in Australia was particularly bad and it would give me a mild anaphylaxis, bronchial allergic asthma reaction, whereas the swedish Absolut is extremely clean and mild
and the mildness is something to do with a very small part of the fraction, like under 1% of the material determines the difference between allergenic, burning, or easy to drink
it's in that tiny margin where all the differences are found, like why Rakija made from plums in northern serbia is so distinctively smooth and fragrant, i think part of it has to do with the equipment they are using as well as how they grow the plums, i'm pretty sure it's quite common for teh old grandpas who make it to own very fancy 400+mm long allihn and other more obscure kinds of condensers made of pyrex, and they usually use copper boilers
in principle it's all the same but you can't give me white rum made of refined sucrose fed brew and tell me it's vodka, the smell and the taste and the mouthfeel are all completely different
vodka is very minimally treated, at best it's treated with active carbon/charcoal and then put into glass... the distillation apparatus determines a lot about the quality of the output, given that all the rest is done the same way, brass, copper, glass, whether it's fermented from malted mash brew or the dextrose is isolated before fermentation, the kind of water used
the quality can vary a lot, like, for example i find Smirnoff to be particularly prone to having a lot of aldehydes in it, and the production of it in Australia was particularly bad and it would give me a mild anaphylaxis, bronchial allergic asthma reaction, whereas the swedish Absolut is extremely clean and mild
and the mildness is something to do with a very small part of the fraction, like under 1% of the material determines the difference between allergenic, burning, or easy to drink
it's in that tiny margin where all the differences are found, like why Rakija made from plums in northern serbia is so distinctively smooth and fragrant, i think part of it has to do with the equipment they are using as well as how they grow the plums, i'm pretty sure it's quite common for teh old grandpas who make it to own very fancy 400+mm long allihn and other more obscure kinds of condensers made of pyrex, and they usually use copper boilers
in principle it's all the same but you can't give me white rum made of refined sucrose fed brew and tell me it's vodka, the smell and the taste and the mouthfeel are all completely different