Interesting another great clarification technique to add to the Spinzall 1 mix.

@Modernist_Pantry

10 ай бұрын

Glad it was helpful!

Great new technique! Do I need to add the spirit to this mixture for it to work or can I just use this to clarify starch juices by themselves?

@Modernist_Pantry

9 ай бұрын

Yes you can clarify just the juice it would take a lot of ginger

I would really like a no sugar no alcohol ginger. Do you know any way?

Hi, would magnesium carbonate+pectinex work to clarify fresh mango pure, i found very difficult to do it with only pectinex to be 100% clear...

@Modernist_Pantry

9 ай бұрын

not sure! Kick that one over to BDX at spinzall@bookeranddax.com

@mattviolet

2 ай бұрын

Did you try this? I’m having the problem with mango Justino and considered trying magnesium carbonate also to the pectinex

I need a centrifuge

@Modernist_Pantry

Жыл бұрын

This ginger vodka was amazing

@Timpranillo

Жыл бұрын

@@Modernist_Pantry Do you sell the Magnesium Carbonate?

@Modernist_Pantry

Жыл бұрын

@@Timpranillo we will be carrying it. We are sourcing it now.

Wife would kill me if I bought a centrifuge. Any other options? Coffee filter?

@Modernist_Pantry

7 ай бұрын

Unfortunately not nearly the same.

@bcidernable

7 ай бұрын

​@Modernist_Pantry Yes, so I have learned. Could see the starch which passed through.

@nicholaswebster1

5 ай бұрын

look up the youtube video 'How to Make a Flavour Essence for Soda Syrup and Cocktails' by Art of Drink. He basically runs through the same technique using a vacuum filter. He is making 'essences' for soda using high proof spirit but he says it would work with 40% vodka. I'm gonna try in next week with a coffee filter once I get my hands on some magnesium carbonate. if I remember this I'll post my findings for you here.

@nicholaswebster1

5 ай бұрын

update. works terrifically. i stirred the mixture for 15min then poured it through a coffee filter. it takes like an hour to filter out. halfway through the filtering, i dumped the filtered product back through the filter to get it extra clear. once the fines of magnesium carbonate settle and they do a lot of the filtering, so apparently its good practice to send it back through.

Since ginger has starch, why not use some amylase?

@Modernist_Pantry

11 ай бұрын

Amylase requires gelatinized starch, and therefore cooking. Those temperatures greatly affect the flavor, pungency, and character over time.

@kostbill

11 ай бұрын

@@Modernist_Pantry that makes sense, thanks for that.