Topic: Glenfiddich
Anonymous A started this discussion 10 years ago #57,000
you know how it is, whiskey on the rocks and some moonshineAnonymous B joined in and replied with this 10 years ago, 3 minutes later[^] [v] #733,543
Glenfiddich isn’t what you would call an exciting whisky, but it is an adequate cheap whisky.
Anonymous C joined in and replied with this 10 years ago, 16 minutes later, 20 minutes after the original post[^] [v] #733,550
I've had half a bottle of Glenmorangie in my liquor cabinet for over a year. I guess my whiskey drinking isn't what it used to be
Anonymous B replied with this 10 years ago, 6 minutes later, 26 minutes after the original post[^] [v] #733,556
@previous (C)
Bad news and more bad news. I should have known better and only recently learned that just as wine and beer oxidize on contact with air, whisky does as well. Still drinkable but not as smooth assuming it was smooth to begin with.
Bad news and more bad news. I should have known better and only recently learned that just as wine and beer oxidize on contact with air, whisky does as well. Still drinkable but not as smooth assuming it was smooth to begin with.
Anonymous C replied with this 10 years ago, 16 minutes later, 43 minutes after the original post[^] [v] #733,560
@previous (B)
It's half full so only oxidized half a bottle of air. It's not uncorked and continuously oxidizing. It sat around for 18 years before that
It's half full so only oxidized half a bottle of air. It's not uncorked and continuously oxidizing. It sat around for 18 years before that
Anonymous B replied with this 10 years ago, 55 minutes later, 1 hour after the original post[^] [v] #733,578
@previous (C)
> It's not uncorked and continuously oxidizinga
That wood be true IF the empty half of the bottle were nitrogen gas. Its trapped oxygen.
> It's not uncorked and continuously oxidizinga
That wood be true IF the empty half of the bottle were nitrogen gas. Its trapped oxygen.
Anonymous C replied with this 10 years ago, 45 minutes later, 2 hours after the original post[^] [v] #733,588
Jubilee Starshine joined in and replied with this 10 years ago, 39 minutes later, 3 hours after the original post[^] [v] #733,594
@733,578 (B)
well, 78% of air is nitrogen, so unless you filled the bottle with pure oxygen it should only be 21%
well, 78% of air is nitrogen, so unless you filled the bottle with pure oxygen it should only be 21%
Syntax replied with this 10 years ago, 42 minutes later, 3 hours after the original post[^] [v] #733,597
@previous (Jubilee Starshine)
er yes but a tiny reminder. Run your tongue over a flat clean knife blade - One that is just iron for the sake of this mind experiment
Now leave that blade around the house say on a desk for a few weeks and let that 21% Oxygen add some rust to the blade and then run your tongue over that rust.
Wine and Whisky - Hey I have a 5 minute experiment you can run so easy - Open a bottle of beer and pour some in a glass and set out in the sun for JUST 5 mins - Like ordinary party patio enviro
Now at exactly 5 minutes smell the beer - Its a smell that will stop you from drinking the beer - It oxidizes that quickly
Whisky as described - I knew wine oxidizes and of course that is done on purpose for multiple reasons like Sherries and even Champagne with a defined amount of Oxygen necessary as capped - Some wines get a shot of nitrogen if the capping process holds the gas as trapped - Expensive seals over the cork -
Anyway I had a chance to test a bottle of Jack D and one Heartbreaking bottle of Single Malt Scotch at about $70 or so and the difference tween a fresh pour vs the somewhat empty but older bottle from a shelf so it moves me now to use it or lose it -
er yes but a tiny reminder. Run your tongue over a flat clean knife blade - One that is just iron for the sake of this mind experiment
Now leave that blade around the house say on a desk for a few weeks and let that 21% Oxygen add some rust to the blade and then run your tongue over that rust.
Wine and Whisky - Hey I have a 5 minute experiment you can run so easy - Open a bottle of beer and pour some in a glass and set out in the sun for JUST 5 mins - Like ordinary party patio enviro
Now at exactly 5 minutes smell the beer - Its a smell that will stop you from drinking the beer - It oxidizes that quickly
Whisky as described - I knew wine oxidizes and of course that is done on purpose for multiple reasons like Sherries and even Champagne with a defined amount of Oxygen necessary as capped - Some wines get a shot of nitrogen if the capping process holds the gas as trapped - Expensive seals over the cork -
Anyway I had a chance to test a bottle of Jack D and one Heartbreaking bottle of Single Malt Scotch at about $70 or so and the difference tween a fresh pour vs the somewhat empty but older bottle from a shelf so it moves me now to use it or lose it -
Anonymous E joined in and replied with this 10 years ago, 10 hours later, 14 hours after the original post[^] [v] #733,648
batun joined in and replied with this 10 years ago, 23 minutes later, 14 hours after the original post[^] [v] #733,652
Syntax replied with this 10 years ago, 50 minutes later, 15 hours after the original post[^] [v] #733,660
@733,648 (E)Remain ignoramus Or try the experiment. Smell the aroma after pouring beer into the glass. Leave it in Sun Shine and 5 minutes later smell it again.
If it still smells good to you - You need a Nose Job.
If I and thanks for your dumb reply because we all get to larn new stuff when doing research
I input this Q to Google - How fast does beer oxidize when placed in sunlight - Output provides more than even I expected
https://www.google.com/search?q=how+fast+does+beer+oxidizes+in+the+sun&ie=utf-8&oe=utf-8
http://www.businessinsider.com/why-beer-is-skunked-and-how-to-prevent-it-2014-10
Treat your beer with respect and keep it out of the sun, especially if the beer is in a clear glass.
Leave it in the Sun and "It's skunked."
Skunked is really bad. If you've experienced it, you know, and you don't want it to happen again.
Article edited cause Anon E to dumb 2 follow it - Or let me assume he is a SKUNK
Skunked beer is caused by a specific chemical reaction triggered by exposure to light
"If beer is exposed to sunlight, the sun's power breaks down those iso-alpha acids. The resulting compounds bind with proteins that contain sulfur."
This creates a new chemical — one that's almost exactly identical to the one released by skunks.
Leave it in the Sun and "It's skunked."
Skunked is really bad. If you've experienced it, you know, and you don't want it to happen again.
Article edited cause Anon E to dumb 2 follow it - Or let me assume he is a SKUNK
Skunked beer is caused by a specific chemical reaction triggered by exposure to light
"If beer is exposed to sunlight, the sun's power breaks down those iso-alpha acids. The resulting compounds bind with proteins that contain sulfur."
This creates a new chemical — one that's almost exactly identical to the one released by skunks.
(Edited 1 minute later.)
Anonymous E replied with this 10 years ago, 52 minutes later, 16 hours after the original post[^] [v] #733,678
@previous (Syntax)
USAmerican chemically brewed beer also has a very limited shelf life before it goes sour. That is not a worldwide phenomenon. I drink in the sun all summer long
USAmerican chemically brewed beer also has a very limited shelf life before it goes sour. That is not a worldwide phenomenon. I drink in the sun all summer long
dw joined in and replied with this 10 years ago, 59 minutes later, 17 hours after the original post[^] [v] #733,689
@733,660 (Syntax)
That doesn't actually say how fast it happens and I very much doubt it's within five minutes, unless I indeed need a nose job ??
That doesn't actually say how fast it happens and I very much doubt it's within five minutes, unless I indeed need a nose job ??
batun replied with this 10 years ago, 7 hours later, 1 day after the original post[^] [v] #733,761
Syntax joined in and replied with this 10 years ago, 1 hour later, 1 day after the original post[^] [v] #733,775
@733,689 (dw)
@previous (batun)
The long and short of it. I was at summer backyard party years ago. Several restaurant owners and an attorney who owned a award winning winery in Napa county. He decided to get into the craft beer business. He made great beers but failed business wise because in the US one has to buy the space in a market to sell your beer. Shelf space is expensive.
Jerry was the attorneys first name - Jerry brought to the party his beers and several other microbrewery. At some point he suggested we pick a bottle open and taste and then set the glass in the sun for 5 minutes
Now this experiment is so simple so ALL I am going to say this one last time is TRY IT - What do you have to lose- One quarter glass of beer is all. 5 minutes of your life IT DOES NOT TURN SKUNKY in FIVE it does TURN
As to how much time to get Skunk in a beer? Found this
https://scholarblogs.emory.edu/eurj/files/2014/05/UVBeerProject_Final_pdf.pdf
This gets down to performing the experiment and of course some people have more better noses than others and that is covered in the project. It may be tl:dr for a few and it may be to technical re the chemistry for many
It does explain much and anyone can see the chemical change is - It changes very quickly and for Skunk 40 minutes for a Corona - If you want off yucky aromas we kept trying to see what one two three minutes - and you can use your own noses and I promise if you have a decent nose - You will never leave a glass of beer in direct sunlight again- Its not skunk at 5 mins but its a smell that says do NOT DRINK ME
@previous (batun)
The long and short of it. I was at summer backyard party years ago. Several restaurant owners and an attorney who owned a award winning winery in Napa county. He decided to get into the craft beer business. He made great beers but failed business wise because in the US one has to buy the space in a market to sell your beer. Shelf space is expensive.
Jerry was the attorneys first name - Jerry brought to the party his beers and several other microbrewery. At some point he suggested we pick a bottle open and taste and then set the glass in the sun for 5 minutes
Now this experiment is so simple so ALL I am going to say this one last time is TRY IT - What do you have to lose- One quarter glass of beer is all. 5 minutes of your life IT DOES NOT TURN SKUNKY in FIVE it does TURN
As to how much time to get Skunk in a beer? Found this
https://scholarblogs.emory.edu/eurj/files/2014/05/UVBeerProject_Final_pdf.pdf
This gets down to performing the experiment and of course some people have more better noses than others and that is covered in the project. It may be tl:dr for a few and it may be to technical re the chemistry for many
It does explain much and anyone can see the chemical change is - It changes very quickly and for Skunk 40 minutes for a Corona - If you want off yucky aromas we kept trying to see what one two three minutes - and you can use your own noses and I promise if you have a decent nose - You will never leave a glass of beer in direct sunlight again- Its not skunk at 5 mins but its a smell that says do NOT DRINK ME
(Edited 23 seconds later.)
Anonymous C replied with this 10 years ago, 2 hours later, 1 day after the original post[^] [v] #733,799
@previous (Syntax)
Sunlight? What part of the spectrum? It's not UV light that's doing it, not through glass.
Sunlight? What part of the spectrum? It's not UV light that's doing it, not through glass.
dw replied with this 10 years ago, 56 minutes later, 1 day after the original post[^] [v] #733,803
@733,775 (Syntax)
So if you are drinking in the sun you have to finish every beer within five minutes?
So if you are drinking in the sun you have to finish every beer within five minutes?