Hello,

I reused bakers yeast when I made small batches of mead-like-wine-stuff in 3
liter soda pop bottles in College.

It only took a teaspoon of the sediment at the bottom to start the next batch. 
I kept many batches going for over a year using the same yeast.

I've heard however that sometimes yeast can mutate to such a high degree that
reusing it is dangerous.  The consequence being an unwanted byproduct.  I don't
know if any of these byproducts would be near the boiling point of ethanol
though.

As far as using less than the whole package.  I don't see why not as long as you
use a nutrient supplement.  The main concern is making sure that the desired
yeast becomes prevelent.  The key to this is using sterile technique, but that
is very hard with such large batches as yeast and bacteria are in the air.  From
microbiology class I've learned a few tips and trick to remain sterile.  Soak
everything in bleach first. Boil water used for fro wash to 20 minutes and cover
to let cool. Leave the lid on as much as possible while filling and stirring to
avoid bacteria falling-out from the air and cieling into the wash.  Don't forget
to sterilize your stirring stick.  That may help some.  Bottom line (excluding
mutations which I don't know much about) is that you could theoretically use a
teaspoon of yeast to get the batch going as long as you use sterile technique,
nutrients, and great care.

I am looking forward to seeing some insight on this subject also.  I use turbo
yeast and can only get it through mail order.


Thank,

Tim

----- Original Message -----
From: "Jack Ricks" <secondhandjack@...>
To: <Distillers@yahoogroups.com>
Sent: Monday, March 05, 2001 11:43 AM
Subject: [Distillers] yeast propagation


> G'day there
>            It appears to me that spending about$10 for yeast for
> every 25litre batch of wash seems to be a waste of money.

That's coz it is!

> I'm using turbo yeast(with the nutrient included in it).
> Why is it not possible to use only a small portion of this packet of
> yeast,say20%for every 25l wash.Is it not possible to grow that 20% in
> a container until its at the same volumn(parts per million of yeast)
> as you would get from using the whole packet of turbo yeast in the
> first place?
> Surely this is possible to do?
> Has anyone tried to do this with turbo yeast,or any type of yeast for
> home brewing?

Absolutely! Brewers do this all the time. When brewing beer it is critical
to pitch the right volume of yeast to ensure a good fast healthy
fermentation. This is not so critical when brewing a wash but you are right
on the money about re-using the yeast.
Save a small amount, say, 500mL of yeasty wash from your batch in a Coke
bottle that you have sanitised with bleach, then store in your fridge. Just
remember not to mistake it for lemon squash when you come home from a night
out :-) It will keep for a couple of months like this.
A few days before preparing your next wash, boil up some malt extract or
sugar and nutrient in a litre of water.
Wait for it to cool and add this to a sanitised 2 litre PET bottle along
with your yeast culture. Put a stopper with an airlock - or
failing that, cling wrap with a rubber band over the bottle mouth (punch a
small hole with a pin to let the carbon dioxide out.).
Let this mini-wash ferment away, you can swish and shake the bottle as many
times as you like - it will increase the cell count.
When it is fermenting away nicely for a couple of days then add the whole
bottle or healthy yeast into your freshly made 20 or 25L of wash!

> I know you would have to add more nutrient to the mix when you put
> the yeast in the wash.

Yep - same amount as usual. You can just buy nutrient from now on.
Eventually the yeast will get infected - there are always contaminants
getting in somewhere along the way, we are not in a airtight lab! You will
notice unusual smells in the ferment after reusing the yeast quite a few
times. In brewing it is very noticable but distillers can get away with a
lot more infection without noticing off flavours in your output.
You will get away with buying a new pack every year or longer depending on
how miserly you are!

Cheers,

Brad


>

----- Original Message -----

From: MtrcyclMon@...

To: Distillers@yahoogroups.com

Sent: Sunday, March 04, 2001 9:52 PM

Subject: Re: [Distillers] yeast propagation

Hello,

I reused bakers yeast when I made small batches of mead-like-wine-stuff in 3 liter soda pop bottles in College.

It only took a teaspoon of the sediment at the bottom to start the next batch.  I kept many batches going for over a year using the same yeast.

I've heard however that sometimes yeast can mutate to such a high degree that reusing it is dangerous.  The consequence being an unwanted byproduct.  I don't know if any of these byproducts would be near the boiling point of ethanol though.

As far as using less than the whole package.  I don't see why not as long as you use a nutrient supplement.  The main concern is making sure that the desired yeast becomes prevelent.  The key to this is using sterile technique, but that is very hard with such large batches as yeast and bacteria are in the air.  From microbiology class I've learned a few tips and trick to remain sterile.  Soak everything in bleach first. Boil water used for fro wash to 20 minutes and cover to let cool. Leave the lid on as much as possible while filling and stirring to avoid bacteria falling-out from the air and cieling into the wash.  Don't forget to sterilize your stirring stick.  That may help some.  Bottom line (excluding mutations which I don't know much about) is that you could theoretically use a teaspoon of yeast to get the batch going as long as you use sterile technique, nutrients, and great care.

I am looking forward to seeing some insight on this subject also.  I use turbo yeast and can only get it through mail order.


Thank,

Tim


Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.

There were a few questions a while back about essential oil distillation.

There's a good description & photos of it at eBay at the moment (already has
been sold - within an hour !).  Looks very expensive (when compared to our
hobby alcohol stills), but that's probably the joy of going to an all-glass
setup

http://cgi.ebay.com/aw-cgi/eBayISAPI.dll?ViewItem&tc=ps&item=566183424

Tony

--- In Distillers@y..., "Ackland, Tony (CALNZAS)" <Tony.Ackland@c...>
wrote:
> There were a few questions a while back about essential oil
distillation.
>
> There's a good description & photos of it at eBay at the moment
(already has
> been sold - within an hour !).  Looks very expensive (when compared
to our
> hobby alcohol stills), but that's probably the joy of going to an
all-glass
> setup
>
> http://cgi.ebay.com/aw-cgi/eBayISAPI.dll?
ViewItem&tc=ps&item=566183424
>
> Tony

Hi Tony,

I have also a few links for this subject (i bookmarked specially for
that :-)

http://www.nature-helps.com/Agora2000/homedistillation.htm
http://www.floragenics.com/
http://www.wingedseed.com/Agora/distillation.htm

It looks so interesting to me...

By the way is there anybody outthere that have a adress of a
distilling/moonshine museum or such in Canada?
to be exact British Columbia?
In three months i have a month holiday overthere and maybe...


Bye, Jan Willem
www.geocities.com/homedistilling/

I agree wholeheartedly with using aquarium grade silicone ONLY. We
drink this stuff ladies and gents, I quiver at the thought of what
else is in that stuff made for auto gaskets ect. If you use that
stuff in your fishtank, the fish die. That environment only has cold
water, what leeches out when you've got hot solvent vapors around?

I used the aquarium stuff with great sucess for a gasket between the
lid and my stainless steel pot. It eventually tore, but for a few
dollars and a couple days of curing I had another one fabricated good
as new.

happy hooching,
-Andrew

--- In Distillers@y..., "Mecakyrios" <meca@m...> wrote:
>
> I need a product that is resistant to alcohol, what can i use?
>
> I recomend strait silicon, like the kind used in aquariums, as
regular
> silucon is resistant to alcohol. Silicon-based products, like
bathroon caulk
> is not the best choise because it is not of food grade and the
alcohol can
> break down some of the main ingredients in the bathroom caulk.
>
> Use the silicon for aquariums as it is pure silicon and does not
break down
> over time with exposure to alcohol.
>
>  - - D. C. - -

Ted-

I know you have described this in detail before, but perhaps you
could indulge me one last time. I do attempt to follow your's and
other's advice, but alas my memory is not so hot sometimes. If I
start with a dry packet of, say, champagne yeast, and I wish to
eventually pitch into an aproximately 20L wash of say 1.080 S.G., I
gather that I should first start with maybe a cup of wash (or other
sugary starter) then move to perhaps a liter container, and then
pitch my 20L batch. My question: how long do the yeast take to
multiply in the small starter containers? I want them aerobic, yes?,
so I aerate the container generously. Do I need to wait minutes,
hours, or days, from the one packet in a cup of wash stage to the
liter starter, to the final pitch?  I am concerned that I go to fast
normally and don't boost my cell count as much as I am hoping to. I
generally have been moving to the next size up container after I get
a nice generous amount of activity evident by a large amount of foam;
this happens in the hour or so that I am waiting for my wash to cool
down enough to pitch (I haven't advanced to a real wort chiller yet).

Thanks in advance,
and happy hooching,
Andrew


--- In Distillers@y..., "Ted Palmer" <tpalmer@o...> wrote:
> "As far as using less than the whole package.  I don't see why not
as long as you use a nutrient supplement."
>
> How many times must I say this!!! you need 10 x 10^6 cells per ml
of wash as a minimum!!!!! you need even more for higher gravities!!!!
For you non science types that means about a cup of yeast slurry for
a 25 liter batch at 1.050 and 2 cups for 1.080 3 cups for 1.100 .
>
> [Getting on the soapbox]
> I see the same questions pop up all the time, over and over. I get
the feeling that no one is reading the posts from the begining and
just ask questions due to laziness. This hobby will hurt those that
are lazy and those that take short cuts or just jump in without
learning the steps needed to make safe drink. If your trying to make
cheap booze, you can't. You get what you pay for.
> Also there is a new distillers group that helps the newbies but I
don't see many people start there. Why is that?
> [Getting off the soapbox]
>
> _____________
> Ted Palmer
> tpalmer@o...
>
>
>
>
>
>
>   ----- Original Message -----
>   From: MtrcyclMon@a...
>   To: Distillers@y...
>   Sent: Sunday, March 04, 2001 9:52 PM
>   Subject: Re: [Distillers] yeast propagation
>
>
>   Hello,
>
>   I reused bakers yeast when I made small batches of mead-like-wine-
stuff in 3 liter soda pop bottles in College.
>
>   It only took a teaspoon of the sediment at the bottom to start
the next batch.  I kept many batches going for over a year using the
same yeast.
>
>   I've heard however that sometimes yeast can mutate to such a high
degree that reusing it is dangerous.  The consequence being an
unwanted byproduct.  I don't know if any of these byproducts would be
near the boiling point of ethanol though.
>
>   As far as using less than the whole package.  I don't see why not
as long as you use a nutrient supplement.  The main concern is making
sure that the desired yeast becomes prevelent.  The key to this is
using sterile technique, but that is very hard with such large
batches as yeast and bacteria are in the air.  From microbiology
class I've learned a few tips and trick to remain sterile.  Soak
everything in bleach first. Boil water used for fro wash to 20
minutes and cover to let cool. Leave the lid on as much as possible
while filling and stirring to avoid bacteria falling-out from the air
and cieling into the wash.  Don't forget to sterilize your stirring
stick.  That may help some.  Bottom line (excluding mutations which I
don't know much about) is that you could theoretically use a teaspoon
of yeast to get the batch going as long as you use sterile technique,
nutrients, and great care.
>
>   I am looking forward to seeing some insight on this subject
also.  I use turbo yeast and can only get it through mail order.
>
>
>   Thank,
>
>   Tim
>
>         Yahoo! Groups Sponsor
>
>         Click for Details
>
>
>   Your use of Yahoo! Groups is subject to the Yahoo! Terms of
Service.

----- Original Message -----

From: physkid@...

To: Distillers@yahoogroups.com

Sent: Monday, March 05, 2001 4:55 PM

Subject: [Distillers] Re: yeast propagation

Ted-

I know you have described this in detail before, but perhaps you
could indulge me one last time. I do attempt to follow your's and
other's advice, but alas my memory is not so hot sometimes. If I
start with a dry packet of, say, champagne yeast, and I wish to
eventually pitch into an aproximately 20L wash of say 1.080 S.G., I
gather that I should first start with maybe a cup of wash (or other
sugary starter) then move to perhaps a liter container, and then
pitch my 20L batch. My question: how long do the yeast take to
multiply in the small starter containers? I want them aerobic, yes?,
so I aerate the container generously. Do I need to wait minutes,
hours, or days, from the one packet in a cup of wash stage to the
liter starter, to the final pitch?  I am concerned that I go to fast
normally and don't boost my cell count as much as I am hoping to. I
generally have been moving to the next size up container after I get
a nice generous amount of activity evident by a large amount of foam;
this happens in the hour or so that I am waiting for my wash to cool
down enough to pitch (I haven't advanced to a real wort chiller yet).

Thanks in advance,
and happy hooching,
Andrew


--- In Distillers@y..., "Ted Palmer" <tpalmer@o...> wrote:
> "As far as using less than the whole package.  I don't see why not
as long as you use a nutrient supplement."
>
> How many times must I say this!!! you need 10 x 10^6 cells per ml
of wash as a minimum!!!!! you need even more for higher gravities!!!!
For you non science types that means about a cup of yeast slurry for
a 25 liter batch at 1.050 and 2 cups for 1.080 3 cups for 1.100 .
>
> [Getting on the soapbox]
> I see the same questions pop up all the time, over and over. I get
the feeling that no one is reading the posts from the begining and
just ask questions due to laziness. This hobby will hurt those that
are lazy and those that take short cuts or just jump in without
learning the steps needed to make safe drink. If your trying to make
cheap booze, you can't. You get what you pay for.
> Also there is a new distillers group that helps the newbies but I
don't see many people start there. Why is that?
> [Getting off the soapbox]
>
> _____________
> Ted Palmer
> tpalmer@o...
>
>  
>
>
>
>
>   ----- Original Message -----
>   From: MtrcyclMon@a...
>   To: Distillers@y...
>   Sent: Sunday, March 04, 2001 9:52 PM
>   Subject: Re: [Distillers] yeast propagation
>
>
>   Hello,
>
>   I reused bakers yeast when I made small batches of mead-like-wine-
stuff in 3 liter soda pop bottles in College.
>
>   It only took a teaspoon of the sediment at the bottom to start
the next batch.  I kept many batches going for over a year using the
same yeast.
>
>   I've heard however that sometimes yeast can mutate to such a high
degree that reusing it is dangerous.  The consequence being an
unwanted byproduct.  I don't know if any of these byproducts would be
near the boiling point of ethanol though.
>
>   As far as using less than the whole package.  I don't see why not
as long as you use a nutrient supplement.  The main concern is making
sure that the desired yeast becomes prevelent.  The key to this is
using sterile technique, but that is very hard with such large
batches as yeast and bacteria are in the air.  From microbiology
class I've learned a few tips and trick to remain sterile.  Soak
everything in bleach first. Boil water used for fro wash to 20
minutes and cover to let cool. Leave the lid on as much as possible
while filling and stirring to avoid bacteria falling-out from the air
and cieling into the wash.  Don't forget to sterilize your stirring
stick.  That may help some.  Bottom line (excluding mutations which I
don't know much about) is that you could theoretically use a teaspoon
of yeast to get the batch going as long as you use sterile technique,
nutrients, and great care.
>
>   I am looking forward to seeing some insight on this subject
also.  I use turbo yeast and can only get it through mail order.
>
>
>   Thank,
>
>   Tim
>
>         Yahoo! Groups Sponsor
>
>         Click for Details
>       
>
>   Your use of Yahoo! Groups is subject to the Yahoo! Terms of
Service.



Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.

Hey there,
          I was not aware that one had to be a scientist to be a
member to this group!!If that is the case you can have this group to
yourselves and I dont want to be a member.

I thought with my limited knowledge in the process of distilation
this would the place to to increase this knowledge with questions
about my problems.If you think it is lazy to ask questions to various
problems instead of doing the research(which could take many hours)so
be it!!! I think its working smarter rather than working harder.

There is no doubt many people with the same interests in distilling
that I have, with limited knowledge and would like to get SIMPLE
facts about the various processes about distilling.

If we have to move to another site to get this advice,I'm sure we
will do that.(even if it is to please the scientists!!!)

                       Regards(but not kind ones)
                        Jack Ricks

Saint Patrick's Day is nearly upon us again, so I thought I would
pass on a recipe for Usquebaugh, a traditional  Irish drink.
So traditional that there are many different ways of making it.
This is a different version to the one on Tony's Kiwi Distiller website.
The one on the website also includes ginger, liquorice, dates and figs - all
very exotic!
I got this from an old book by M.A.Jagendorf called Folk Wines, Cordials and
Brandies.
I haven't tried it but I will give it a go - it should be ready by Paddy's
Day!

1 quart vodka
1/2 lb raisins
1/4 oz. ground nutmeg
1/2 oz. ground cinnamon
1/2 oz. ground cloves
1 pinch saffron
1/2 lb. brown sugar
rind of one orange.

Add all these good things to the spirits, cover, and put in a dark place.
Shake it well every day for at least fourteen days; three weeks is even
better. Then strain and drink, and you will sing the praises of Ireland, as
I do. {His quote not mine!}

Slainte!

Brad

>I was not aware that one had to be a scientist to be a
>member to this group!!If that is the case you can have this
>group to yourselves and I dont want to be a member.

That's not the case, Jack.  I for one have been very appreciative of Ted's
postings, where he has done the difficult job of translating a technical
subject into simpler language (I had no idea how much space a few million
yeast cells takes up).  The fact that he says he is doing so is not a slur
on anyone.

>I thought with my limited knowledge in the process of
>distilation this would the place to to increase this knowledge
>with questions about my problems.If you think it is lazy to ask
>questions to various problems instead of doing the research
>(which could take many hours)so be it!!! I think its working
>smarter rather than working harder.

Spot on !  Sometimes the questions have to be posed a couple of different
ways too, to get slightly different answers, so that you fully grasp the
answer.  But the point being alluded to is that often the questions HAVE
been asked previously, and very recently.  There is often little positive
feedback to those who do take the time to answer.  I often find myself
answering the same questions time and time again, for little thanks.
Sometimes a simple "thank you" email to the repliers goes a long way to
making their effort worth while.  This is where the FAQ, and the search
facility at YahooGroups of the "Distillers" group can help too, to avoid
needless repetition of asking the same material.

>There is no doubt many people with the same interests in distilling
>that I have, with limited knowledge and would like to get SIMPLE
>facts about the various processes about distilling.

That's what we are all here for.

>If we have to move to another site to get this advice,I'm sure we
>will do that.(even if it is to please the scientists!!!)

Nope, not required.  But we do need some consideration for each other, both
in not respecting the time & effort put into answering the questions, and
also understanding that sometimes several goes are needed to get the message
across fully.  Need to balance the two.


my 2 cents

Tony

----- Original Message -----

From: Jack Ricks

To: Distillers@yahoogroups.com

Sent: Monday, March 05, 2001 5:27 PM

Subject: [Distillers] re;Ted Palmers response to yeast propagation

Hey there,
         I was not aware that one had to be a scientist to be a
member to this group!!If that is the case you can have this group to
yourselves and I dont want to be a member.

I thought with my limited knowledge in the process of distilation
this would the place to to increase this knowledge with questions
about my problems.If you think it is lazy to ask questions to various
problems instead of doing the research(which could take many hours)so
be it!!! I think its working smarter rather than working harder.

There is no doubt many people with the same interests in distilling
that I have, with limited knowledge and would like to get SIMPLE
facts about the various processes about distilling.

If we have to move to another site to get this advice,I'm sure we
will do that.(even if it is to please the scientists!!!)

                      Regards(but not kind ones)
                       Jack Ricks



Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.

Hi all,
         Doesn't the same argument apply here as I've heard against home-
brewers propagating yeast - if we don't buy yeast from the people who are
prepared to sell us good yeasts then they'll stop supplying & then we'll have
no decent yeasts available. Just a thought !!

         From a brewing/wort preparation point of view I'm a firm believer in
having a decent starter - for a 25l wash pitch with at least 4l of an ACTIVE
yeast solution, make sure the yeast you want gets a good start and
eliminates any wild yeast that is trying to get started. Mind you, I've never
had any problem with turbo yeast - other than when I added it to an already
fermenting wort - it foamed up all over the place within 2/3 minutes.

         Searching another aspect of micro spore propagation on the Net
(magic mushrooms I think !!) I understand spore/yeast propagation beyond a
3rd generation runs the risk of noticeable mutation, from our point of view the
consequences could be increased production of higher alcohols/fusel oils.
Anyone any further comments ??
--
Dick

I would just lke to say that the politeness,  patience and forbearance
which the contributors show one another in this group is nothing
short of exemplary. Nothing seems to be too much trouble, even
the constant rehearsal of the same old questions and the labourious
task of answering them. I too appreciate not just all the help I have
received both directly and indirectly from the group but also for the
pleasure to be had from sharing the experience of learning about
what is a very absorbing subject.

There is also food grade high temp. silicon available in small and large
tubes from restaurant equipment suppliers. It is relatively expensive
but also very good and safe.

Dan


--

----- Original Message -----

From: Robert Elliott

To: Distiller's Group

Sent: Tuesday, March 06, 2001 3:41 AM

Subject: [Distillers] Ted Palmer - newbies group

Hi Ted,

 

So you have me (and I guess others now) curious as to what is the Internet address for the newbies group. I have never heard of it before.

 

Perhaps this may solve some problems for members and stop any ill feeling that may evolve.

 

Regards,

 

Bob.

Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.

----- Original Message -----

From: Dick

To: Distillers@yahoogroups.com

Sent: Monday, March 05, 2001 3:32 PM

Subject: Re: [Distillers] yeast propagation

Hi all,
        Doesn't the same argument apply here as I've heard against home-
brewers propagating yeast - if we don't buy yeast from the people who are
prepared to sell us good yeasts then they'll stop supplying & then we'll have
no decent yeasts available. Just a thought !!

        From a brewing/wort preparation point of view I'm a firm believer in
having a decent starter - for a 25l wash pitch with at least 4l of an ACTIVE
yeast solution, make sure the yeast you want gets a good start and
eliminates any wild yeast that is trying to get started. Mind you, I've never
had any problem with turbo yeast - other than when I added it to an already
fermenting wort - it foamed up all over the place within 2/3 minutes.

        Searching another aspect of micro spore propagation on the Net
(magic mushrooms I think !!) I understand spore/yeast propagation beyond a
3rd generation runs the risk of noticeable mutation, from our point of view the
consequences could be increased production of higher alcohols/fusel oils.
Anyone any further comments ??
--
Dick


Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.

----- Original Message -----

From: Robert Elliott

To: Distiller's Group

Sent: Tuesday, March 06, 2001 4:04 AM

Subject: [Distillers] A big thank you.

Hi all,

 

After reading the last couple of e-mails regarding yeast propagation, I guess that not too many of us do say thanks.

 

I have been a member of the group now for around 5-6 months and, even though I have not asked a heap of questions, I have read all the postings and picked up some great tips.

 

I am not into making bulk alcohol nor high % juice. I am getting around the 60% mark of reasonably clean alcohol which I am more than happy with as is, and it satisfies my needs.

 

I guess after all the tips I have picked up I think a big THANK YOU to all who have supplied info is in order.

 

Regards,

 

Bob.

Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.

Here's an interesting reply I've had from Mike Ingledew (author of the
article "Alcohol Production by S.cerevisia : a yeast primer" in the Alcohol
Textbook) regarding my question ...

> One question I'd like to ask you if I may ...
> you've made the point that
> insufficient nitrogen can deprive the yeast,
> preventing it from continuing
> to grow, and thus become "stuck", particularly
> with high sugar content
> washes containing little else in the way of
> nutrients / solids etc (my case -
> 5kg of white sugar in 20L of water).
>
> Why is it too late to provide nutrients or new
> yeast after the fermentation
> has become stuck or sluggish ?


Mikes reply .....


... To answer your question, when
a yeast is deprived of a nutrient, it grows as best as it can with what is
available, and then growth comes to a halt.  Those cells are then put
together
with less than satisfactory levels of (lets say) protein due to deficient
nitrogen.  Their enzyme content is less than adequate, and they don't
metabolize well at all.  Growing cells are ~33 x faster at ethanol
production
than non-growing cells.   Supplementation at that point does not reinitiate
growth in the older cells.  By that time the medium is higher in alcohol and
still deficient in some nutrients.  Some cells may even have died.  If you
have
tried to ferment sugar in water you will already have experienced failure to
end ferment.

when I then asked ....

> But the combination of supplying BOTH nutrients
> and new yeast will get
> activity restarted again ? Or does the new yeast
> have trouble adapting to
> the already high alcohol content unless carefully
> conditioned/stepped up to it ?
>

Mikes next reply was ...

Very difficult (maybe even impossible in many situations) to
restart regardless of additions.  Mike



So the learning from this is to ensure that we have adequate levels of
nutrients (mostly nitrogen) available BEFORE we get the wash starting to
ferment; too late is too late.

The most commonly referenced sources of nutrition are ammonia and diammonium
phosphate.  Just be careful, that if you're using a fertilizer to supply it,
that there is no urea present in there too, as it can lead to making trace
amounts of urethane, a carcinogen

Tony

I agree with you Jack. There are ALOT of posts to
read.
If I had not been reading the posts every day it would
be too much to go through to find the answer to one
question. I hope more people ask questions (and some
more than once) so that I will learn more about
distillation from more people.

Jeff
--- Jack Ricks <secondhandjack@...> wrote:
> Hey there,
>          I was not aware that one had to be a
> scientist to be a
> member to this group!!If that is the case you can
> have this group to
> yourselves and I dont want to be a member.
>
> I thought with my limited knowledge in the process
> of distilation
> this would the place to to increase this knowledge
> with questions
> about my problems.If you think it is lazy to ask
> questions to various
> problems instead of doing the research(which could
> take many hours)so
> be it!!! I think its working smarter rather than
> working harder.
>
> There is no doubt many people with the same
> interests in distilling
> that I have, with limited knowledge and would like
> to get SIMPLE
> facts about the various processes about distilling.
>
> If we have to move to another site to get this
> advice,I'm sure we
> will do that.(even if it is to please the
> scientists!!!)
>
>                       Regards(but not kind ones)
>                        Jack Ricks
>
>


__________________________________________________
Do You Yahoo!?
Get email at your own domain with Yahoo! Mail.
http://personal.mail.yahoo.com/

I have been involved with this group for only a short time, and have watched
with interest as it has grown, from a few people asking simple questions,
requiring simple answers, to where we now find ourselves with an "Elitist
Group". Unfortunately, of late, it seems to be that the forum has been taken
over with obsessively complicated queries, requiring obsessively complicated
answers.This unfortunately, seems to have opened up a rift between the
KNOWLEDGEABLE, and the HOBBIEST.Why cant we all work together, toward as
many people (ordinary ones)enjoying our wee hobby, with the ability to ask
questions of each other, without being berated and chastised by those who
consider themselves beyond answering simple questions. I work on the theory
"That there are no stupid questions, only stupid answers".I have further
found that there are people out here that are incrediably clever in the
classroom, but limited in practicle experience.
Lets keep the pettiness out of this group.
Pete Sayers from The Brewers Barn

-----Original Message-----
From: Jack Ricks [mailto:secondhandjack@...]
Sent: Tuesday, 6 March 2001 14:27
To: Distillers@yahoogroups.com
Subject: [Distillers] re;Ted Palmers response to yeast propagation


Hey there,
          I was not aware that one had to be a scientist to be a
member to this group!!If that is the case you can have this group to
yourselves and I dont want to be a member.

I thought with my limited knowledge in the process of distilation
this would the place to to increase this knowledge with questions
about my problems.If you think it is lazy to ask questions to various
problems instead of doing the research(which could take many hours)so
be it!!! I think its working smarter rather than working harder.

There is no doubt many people with the same interests in distilling
that I have, with limited knowledge and would like to get SIMPLE
facts about the various processes about distilling.

If we have to move to another site to get this advice,I'm sure we
will do that.(even if it is to please the scientists!!!)

                       Regards(but not kind ones)
                        Jack Ricks




Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/

Hey Dick, thanks for the support, I agree, as a Homebrew Retailer, if
everybody was trying to do their washes as CHEAPLY AS THEIR CHEAP POCKETS
will allow, then what the hell am i doing here. The cost of using the
materials from my shop will produce an excellent quality spirit, at 1/4 to
1/3 of normal retail for any given commercially brewed item, and as we all
are aware, a bloody site CLEANER than the commercial crap.
SO SUPPORT YOUR LOCAL RETAILER OR HE MAY NOT BE THERE TO ASSIST WITH ADVICE
(which incidentally, is free)AND AN EVER INCREASING RANGE OF NEW PRODUCTS.
Pete Sayers Brewers Barn

-----Original Message-----
From: Dick [mailto:dick@...]
Sent: Tuesday, 6 March 2001 12:32
To: Distillers@yahoogroups.com
Subject: Re: [Distillers] yeast propagation


Hi all,
         Doesn't the same argument apply here as I've heard against home-
brewers propagating yeast - if we don't buy yeast from the people who are
prepared to sell us good yeasts then they'll stop supplying & then we'll
have
no decent yeasts available. Just a thought !!

         From a brewing/wort preparation point of view I'm a firm believer in
having a decent starter - for a 25l wash pitch with at least 4l of an ACTIVE
yeast solution, make sure the yeast you want gets a good start and
eliminates any wild yeast that is trying to get started. Mind you, I've
never
had any problem with turbo yeast - other than when I added it to an already
fermenting wort - it foamed up all over the place within 2/3 minutes.

         Searching another aspect of micro spore propagation on the Net
(magic mushrooms I think !!) I understand spore/yeast propagation beyond a
3rd generation runs the risk of noticeable mutation, from our point of view
the
consequences could be increased production of higher alcohols/fusel oils.
Anyone any further comments ??
--
Dick



Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/

-----Original Message-----
From: Ted Palmer [mailto:tpalmer@...]
Sent: Wednesday, 7 March 2001 05:42
To: Distiller's Group
Subject: Re: [Distillers] Ted Palmer - newbies group

http://groups.yahoo.com/group/new_distillers

it is also listed on Tony's site as well as the yahoo groups search facility with the keyword distill.

Tony is the man there! He has answered so many questions I'm sure that he has gone through more than a few keyboards.

_____________
Ted Palmer
tpalmer@...

----- Original Message -----

From: Robert Elliott

To: Distiller's Group

Sent: Tuesday, March 06, 2001 3:41 AM

Subject: [Distillers] Ted Palmer - newbies group

Hi Ted,

 

So you have me (and I guess others now) curious as to what is the Internet address for the newbies group. I have never heard of it before.

 

Perhaps this may solve some problems for members and stop any ill feeling that may evolve.

 

Regards,

 

Bob.

Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.

Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.

----- Original Message -----

From: Pete Sayers

To: Ted Palmer ; Distiller's Group

Sent: Tuesday, March 06, 2001 2:14 PM

Subject: RE: [Distillers] Ted Palmer - newbies group

I think that one item here has been missed, that some of the egroup users are not as competent with a puter as some of the armchair experts.

-----Original Message-----
From: Ted Palmer [mailto:tpalmer@...]
Sent: Wednesday, 7 March 2001 05:42
To: Distiller's Group
Subject: Re: [Distillers] Ted Palmer - newbies group

http://groups.yahoo.com/group/new_distillers

it is also listed on Tony's site as well as the yahoo groups search facility with the keyword distill.

Tony is the man there! He has answered so many questions I'm sure that he has gone through more than a few keyboards.

_____________
Ted Palmer
tpalmer@...

----- Original Message -----

From: Robert Elliott

To: Distiller's Group

Sent: Tuesday, March 06, 2001 3:41 AM

Subject: [Distillers] Ted Palmer - newbies group

Hi Ted,

 

So you have me (and I guess others now) curious as to what is the Internet address for the newbies group. I have never heard of it before.

 

Perhaps this may solve some problems for members and stop any ill feeling that may evolve.

 

Regards,

 

Bob.

Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.

Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.

On Wed, Mar 07, 2001 at 11:04:23AM +1300, Pete Sayers wrote:
> SO SUPPORT YOUR LOCAL RETAILER OR HE MAY NOT BE THERE TO ASSIST WITH ADVICE
> (which incidentally, is free)AND AN EVER INCREASING RANGE OF NEW PRODUCTS.
> Pete Sayers Brewers Barn
>

heh... get us a local retailer of those sorts of products in the US and
I'll support the hell out of him!  ;-)

--
---------------------------------------------------------------------------
                             Matthew @ psibercom
      psibercom.org: doing pretty much nothing for the net since 1994!

----- Original Message -----

From: Pete Sayers

To: Jack Ricks ; Distillers@yahoogroups.com

Sent: Tuesday, March 06, 2001 1:54 PM

Subject: RE: [Distillers] re;Ted Palmers response to yeast propagation

I have been involved with this group for only a short time, and have watched
with interest as it has grown, from a few people asking simple questions,
requiring simple answers, to where we now find ourselves with an "Elitist
Group". Unfortunately, of late, it seems to be that the forum has been taken
over with obsessively complicated queries, requiring obsessively complicated
answers.This unfortunately, seems to have opened up a rift between the
KNOWLEDGEABLE, and the HOBBIEST.Why cant we all work together, toward as
many people (ordinary ones)enjoying our wee hobby, with the ability to ask
questions of each other, without being berated and chastised by those who
consider themselves beyond answering simple questions. I work on the theory
"That there are no stupid questions, only stupid answers".I have further
found that there are people out here that are incrediably clever in the
classroom, but limited in practicle experience.
Lets keep the pettiness out of this group.
Pete Sayers from The Brewers Barn

-----Original Message-----
From: Jack Ricks [mailto:secondhandjack@...]
Sent: Tuesday, 6 March 2001 14:27
To: Distillers@yahoogroups.com
Subject: [Distillers] re;Ted Palmers response to yeast propagation


Hey there,
         I was not aware that one had to be a scientist to be a
member to this group!!If that is the case you can have this group to
yourselves and I dont want to be a member.

I thought with my limited knowledge in the process of distilation
this would the place to to increase this knowledge with questions
about my problems.If you think it is lazy to ask questions to various
problems instead of doing the research(which could take many hours)so
be it!!! I think its working smarter rather than working harder.

There is no doubt many people with the same interests in distilling
that I have, with limited knowledge and would like to get SIMPLE
facts about the various processes about distilling.

If we have to move to another site to get this advice,I'm sure we
will do that.(even if it is to please the scientists!!!)

                      Regards(but not kind ones)
                       Jack Ricks




Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/




Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.

Hi All

I have just open my first jar of what I call cheery bomb juice, And
it is very very very good.  I started with two 10 oz. jars of
Maraschino Cherries with stems & juice and 1/2 QT. of good filter and
diluted spirits ( 130 PROOF) and you get 1 QT. of good juice
( 80 PROOF) and the best cheery bomb you ever put in your mouth.

Homer

Sounds great Homer !

Reminds me of one I make from time to time - layer a jar to the top with
fresh blackcurrents and fine sugar (eg castor sugar) (equal quantities of
each). Pour in as much high-proof spirit as will fit in.  Leave for a couple
of months, then decant/filter off (and keep!).  Top off the jar/mush with
more spirit, leave that for a while, then also decant off.  Mix the two
"decants" together, and dilute if you want.  Sip it neat.  The berries left
afterwards are also a killer addition to a bowl of ice-cream

Tony