I am running a pot still, 20 gallons, with a 2000 watt heating ellement, and the mash heats up way too fast!! by the time it reaches 95 C hardly any...
1033
Tony & Elle Ackland
Tony.Ackland@...
Sep 1, 2000 6:47 pm
... yeast ... Pete, I thought that there were two phases for yeast - one with oxygen, and one without. That if given oxygen, the yeast would only multiply...
1034
darryn
darryn@...
Sep 2, 2000 3:43 am
I totally agree with Tony.Using an aquarium pump at the start of fermentation for about half an hour works really well to kick start a healthy fermentation and...
1035
illgottenbooby@...
Sep 2, 2000 1:30 pm
To all concerned,hello my name is Mac many thanks for info gleaned from your pages on the net having constructed my first still at xmas 2000 using Bob Lennons...
1036
darryn
darryn@...
Sep 3, 2000 1:23 pm
Hi Mac Welcome to the club.I'm an aussie distiller as well,so I know how hard it is to get any decent advice over here but this newsgroup and it's members have...
1037
bretto66@...
Sep 3, 2000 2:26 pm
Hi Just loged on to the group. Im looking for some recipies on grain type mashes for whisky if anyone can help. Thank you....
1038
Pete Sayers
brubarn@...
Sep 3, 2000 10:43 pm
Sorry Tony you are right, i should have explained that a bit more pete ... From: Tony & Elle Ackland [mailto:Tony.Ackland@...] Sent:...
1039
Pete Sayers
brubarn@...
Sep 4, 2000 12:44 am
Hi Mac Pete from The Brewers Barn here.In reply to your queries 1. One of the ideas here is to get(if you can) a "WET" Jim Beam Barrel, and chip it up. Soak...
1040
Tony & Elle Ackland
Tony.Ackland@...
Sep 4, 2000 1:24 am
... Brett, I have a couple at http://www.geocities.com/kiwi_distiller ,on the http://www.geocities.com/kiwi_distiller/wash-grain.htm page. Tony...
1041
m4goose@...
Sep 4, 2000 6:45 am
Hi folks, I have completed my reflux tower and it is beautiful. I am waiting on my 10 gal. milk can to arrive hopefully tues.the 5'th. when I built my tower...
1042
yldog@...
Sep 4, 2000 7:53 am
hello all i have been having some problems with unfermented sugar which cloges up the still and wasts sugar. i have a starting SG of about 1060 which is 200...
1043
Gary Gluyas
gluyas@...
Sep 4, 2000 11:11 am
It seems to me that from time to time, there are always few who are always trying to cut corners in order to save cost - and ending up with problems galore. ...
1044
Ted Palmer
tpalmer@...
Sep 4, 2000 7:08 pm
Gary, I feel that you are unfairly maligning beer yeast. Many if not most commercial distilleries use some form of brewers yeast. What should determine the...
1045
Pete Sayers
brubarn@...
Sep 4, 2000 10:05 pm
Gary i agree 100%. All this farting around just for the sake of saving a few dollars. one thing we must remember is in NZ we are not allowed to use ...
1046
Pete Sayers
brubarn@...
Sep 4, 2000 10:05 pm
Scott, try and use a "Wine" yeast. This will give you a better conversion of your sugar Pete at Brewers Barn ... From: yldog@......
1047
Edward Hamilton
ed@...
Sep 5, 2000 4:52 pm
From my experience at the distilleries that actually aerate the wash it is done in two stages which I should have mentioned earlier. First, aeration is used to...
1048
Edward Hamilton
ed@...
Sep 5, 2000 4:52 pm
Just an observation about yeast. While many commercial distillers have special proprietary yeasts, many others use simple bread yeast that they buy at the...
1049
Ted Palmer
tpalmer@...
Sep 5, 2000 6:57 pm
Topic: Aeration In order to properly "grow up" a series of yeast starters you must aerate the wash with sterile air or pressurized oxygen( O2 ). The reason for...
1050
yldog@...
Sep 6, 2000 11:08 am
thank you David, Gary, Ted, Pete and Edward your input has made things a lot clearer but just one question for Ted how do you know how much yeast you have? and...
1051
Ted Palmer
tpalmer@...
Sep 6, 2000 3:31 pm
Scott, I will answer your question in part four, yeast viability. should only be about a week or so. As for making vinegar, ethanol is eaten by lactobacillus...
1052
Brian & Rae Janson
brirae@...
Sep 7, 2000 10:59 am
Mac, I am also in OZ, and have done a multitude of research to do with distilling. For your Bourbon, the spirits unlimited is very good, and for a Jim Beam...
1053
Brian & Rae Janson
brirae@...
Sep 7, 2000 11:24 am
... From: Brian & Rae Janson <brirae@...> To: <Distillers@egroups.com>; <illgottenbooby@...> Sent: Thursday, September 07, 2000 9:04 PM ...
1054
Pete Sayers
brubarn@...
Sep 7, 2000 11:01 pm
Hi Mac Pete from Brewers Barn, there is another flavour you can use to make a beam type spirit, called Top Shelf American Bourbon, this is a very good flavour,...
1055
Dean Jones
joneskds@...
Sep 8, 2000 12:10 am
Hi all, Its been a while since I've posted here, just been very busy, My problem is that when I cut my spirit strength back to 40% it throws a milky white haze...
1056
Ted Palmer
tpalmer@...
Sep 8, 2000 1:41 am
Are you using tap water? If so, the chlorine and/or floride in the water is reacting with your spirit. use only distilled, rain or spring water for your ...
1057
Dean Jones
joneskds@...
Sep 8, 2000 1:48 am
Ted, actually I'm using Evian bottled water for dilution. I am using city water (carbon filtered) for my wash though. What do you think? Dino...
1058
Adam Katsuragi
eva_unit_04@...
Sep 8, 2000 4:21 am
Just a couple of questions to get me started. 1. Which Australian jurisdictions, if any, is home distilling legal in? 2. How do you pitch yeast (I have no...
1059
Ted Palmer
tpalmer@...
Sep 8, 2000 4:45 am
Carbon filtered water is great, in fact any clean water will work for ferment so long as it is free of bacteria. I'm at a loss as to what is in Evian that...
1060
Ted Palmer
tpalmer@...
Sep 8, 2000 4:48 am
pitch means to "put in" or more accurately "innoculate with culture". Don't ask me where the term came from. _________________________ Ted Palmer ...
1061
slabrash@...
Sep 8, 2000 8:02 pm
Being new to distilling I am constantly amazed at what can be made to drink in ones own home. I was wondering if any of you have had any luck copying the...
