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maceration    
n. 浸软;因绝食而衰弱

浸软;因绝食而衰弱

maceration
n 1: softening due to soaking or steeping
2: extreme leanness (usually caused by starvation or disease)
[synonym: {bonyness}, {boniness}, {emaciation}, {gauntness},
{maceration}]

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  • Infusion Maceration vs Distilling - StillDragon® Community Forum
    Maceration is letting a fruit (or what ever you are using to flavour the alcohol) sit in the spirit and infuse? Is there a different name if it is done hot or cold? What are the pro's and cons of distilling vs maceration? Sorry if this has been asked before, I did try searching but didn't find what I was looking for Thank you
  • Maceration and Aromatic Basket - StillDragon® Community Forum
    A very good flattering taste at the start of the mouth, then more (that's why I wanted to carry out a preliminary maceration) What is your advice in order to be able to optimize the maceration and gain in depth?
  • Maceration of Citrus - StillDragon® Community Forum
    mac·er·ate (ms-rt) v mac·er·at·ed, mac·er·at·ing, mac·er·ates v tr To make soft by soaking or steeping in a liquid To separate into constituents by soaking I saw a post on a non booze forum about macerating citrus and had to try it Normally we peel the citrus and scrape the pith from the back, drop large pieces of peel in vodka! Or you use a zester and cut the skin off without
  • Any Experince With Carbonic Maceration? - StillDragon® Community Forum
    Carbonic Maceration works well with fruit driven grape varieties (Gamay) and poorly with Merlot, Cabernet Franc and Cabernet Sauvignon if they have high levels of pyrazines (bell pepper type flavors) Please note that it evolved as a technique in an area that is cold and difficult to develop RIPE fruit flavors in red varieties i e North of Burgundy and more like Alsace or Champagne than the
  • Calling the Gin Distillers and Botanical Alchemists for Help
    As a newcomer to making Gin, I am trying to establish a reference point from which to create Ideally I would like to make a gin as close to one of the commercial brands as possible, and then from there start to diversify with botanicals Has anyone tried this and has anyone had any success with a gin recipe that comes close to any of the well known commercial or craft brands?
  • Juniper Maceration - Recipes Discussions on StillDragon® Community Forum
    Motivated by a number of recent (and awesome) successes with fruit, I'm looking for a maceration-only recipe using juniper, coriander, and other gin-type herbs
  • Carter Head vs. Boiler - General Discussions on StillDragon® Community . . .
    We've been distilling gin for a few months now and so far we have always put our botanicals in the GB4 (Carter Head)
  • Distilling Gin in 500L 8 Dash Pro Column - StillDragon® Community Forum
    Can I make gin in this model by maceration and distilling with the botanicals in the wash either floating free or in muslin bags, do I need the 8" Copper Helmet?
  • Filtration of Gin that has Fruit Extraction using a Soxhlet Extractor
    I am looking at experimenting by using a soxhlet extractor to extract fruit flavours for gin Gin in boiler > soxhlet > fruit > back in boiler The fruit will be in some kind of bag - maybe hop bags The bottom of the soxhlet will have some kind of filter - maybe cotton padding Now this will have much less fruit particles than maceration I presume but will still require filtration At present
  • Still Questions - Steam Boiler, Dephlegmator and Bubble Plates
    Hello guys, I am quite newbie and I have some questions about my new still I am distilling gin, plum and juniper schnapps But 90% is gin





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