Kale Wash Final By Paul MacKenzie
WE’VE ALL HEARD and seen all the jokes about kale, but here’s a fair dinkum proper use for it, courtesy of Home Distillers Club member Paul MacKenzie.
- 6.5kg Dextrose
- 1 bunch of kale
- 1 teaspoon citric acid
- 40 grams SAF INSTANT YEAST (give higher yield) or baker’s yeast
- 35 litres filtered water
- Dissolve Dex in 5 ltrs water, boil for 4 minutes cool (more important if you use white sugar)
- Remove heavy steams on Kale, Blanch in boiling water 30 seconds, refresh in cold water
- Drain and chop Kale, Blend with some water and strain out pulp, keep juice
- Combine water (via a garden hose and hose filter to air rate), syrup, acid, and juice, when at is at 30C add yeast (no premixing required)
- Ferment for 14 to 18 days at 26C
Yields about 3.4 to 3.6 litres at 92% through a T500, excluding 150 ml heads and no tails
- Run the T500 still at 58°C, throw out the first 150 ml of head, collecting around 3.6 litres (no tails) of usable alcohol.
- Run your cuts as you like, let the spirit (at 92%) stand lightly covered for 24 hours.
- Water down to about 40% using filtered water and add a ¼ cup of activated carbon granules (that is well washed and wet) per litre and allowed to stand for four weeks, agitating once a day, and opening the lid occasionally to allow it to breathe.
- Two days before you’re ready to process to the next step, strain out carbon, add 2 tablespoons of oak chips.
- After the 2 days strain out the oak chips.
- Then pass it through a coffee filter and then a 1-micron filter of your choice, which should take about 24 hours.
- Flavor as you require.
- Use Global Flavours Hamish Single Malt spirit essence at 25 ml per litre. It’s the best.
- Add 2-3 dark toasted French Oak dominoes (20-30 grams per 2 litres) and allowed to stand for two days.
- After the 2 days, remove the dominoes and store for at least 1 week.
This will Oak, but not age the spirit