Just as an introductory message the process of creating spirits at home involves the following steps. 1. The Wash: A quantity of sugar, or dextrose, is...
2
Ray Toms
ray@xxxxxxxxx.xx.xxx
May 16, 1999 9:48 pm
Hi Des To kick off the discussion on this list, I would like to make some comments regarding the legality of Distilling world wide, I posted a discussion on...
3
Des
topkiwi@xxxx.xx.xxx
Aug 12, 1999 8:33 pm
A personal welcome to the distiller's list. My name is Des Zein and I live in Auckland. Here in New Zealand is has been legal to distill alcohol 'at home for...
4
jeff_o62@xxxxx.xxx
Aug 25, 1999 7:04 pm
Have you ever made brandy using a fruit wine. How about using apples or plums? Does it have to be aged? Do you need a pot still or reflux? How is gin made and...
5
Ray Toms
ray@xxxxxxxxx.xx.xxx
Aug 26, 1999 4:22 am
Jeff I havn't experimented with fruit brandies mainly because I do know of some of the pitfalls. The first problem you have when you introduce fruit to a wash...
6
Des
topkiwi@xxxx.xx.xxx
Aug 31, 1999 3:03 am
while I think it is a target to aim for, it is very difficult to produce an alcohol spirit without the 'exact' same recipe, the 'exact' same ingredients, and...
8
mike@xxxxxxxxx.xx.xx
Sep 13, 1999 7:40 pm
Connie Zein wrote: Can someone please tell me what the types of stills are. I understand there are two main types ie Pot Still and Coffey Still? What are the...
9
distillers@xxxxxxx.xxx
Sep 14, 1999 1:43 am
Mike/Connie I had heard the term Coffey still without ever knowing exactly what it was. It was my understanding that the major difference in still design was...
10
Des
topkiwi@xxxx.xx.xxx
Sep 14, 1999 8:46 am
The Coffey Still (also know as the Patent Still) was invented in 1830 by Mr Aeneas Coffey, a retired government Excise man in Ireland. This Patent Still was...
11
mike@xxxxxxxxx.xx.xx
Sep 15, 1999 7:41 am
Hi Des, Thanks for the fact that the Coffey still was the first continuous still. Absolutely true, and still in use all over the world both with and without...
12
Des
topkiwi@xxxx.xx.xxx
Sep 16, 1999 2:41 am
Well, as we now have 33 members I thought it might be an ideal time for some introductions. Then it occurred to me that as I am the moderator maybe I should...
13
Ray Toms
ray@xxxxxxxxx.xx.xxx
Sep 15, 1999 10:46 pm
Mike I'm not sure that I agree with your comments re. carbon Distilleries such as Jack Daniels when they make a special Bourbon think highly enough of the...
14
Mike
mike@xxxxxxxxx.xx.xxx
Sep 16, 1999 9:47 pm
On Thursday, 16 September 1999 Ray Toms wrote: Mike I'm not sure that I agree with your comments re. carbon Distilleries such as Jack Daniels when they make a...
15
mike@xxxxxxxxx.xx.xx
Sep 17, 1999 2:57 am
Well, our founder and moderator Des started it, so as one of the latest new members it seems fitting that I should follow suit and introduce myself. I live in...
16
greglong3@xxxx.xxx
Sep 17, 1999 2:35 pm
I have tried to produce tequila using Agave nectare that I purhased from my local Homebrew supply in 3 pound jars. I fermented it out and distilled on a reflux...
17
Des
topkiwi@xxxx.xx.xxx
Sep 17, 1999 9:04 pm
Hello and welcome to the Distillers List. For my 2 cents worth on the subject I have found that it is quite difficult to obtain a true flavour in in completely...
18
Robert Jung
rdj@xxxx.xxxxxx.xxxx
Sep 17, 1999 9:04 pm
... The subject of Jack Daniels and their carbon treatment is actually an interesting story. In regards to using polishing carbon, Jack Daniels is very proud...
19
Ray Toms
ray@xxxxxxxxx.xx.xxx
Sep 17, 1999 10:28 pm
As I understand it to acheive maximum flavour transfer you need a pot still rather than a reflux. A reflux will give you by far the cleanest alcohol but...
20
Mike
mike@xxxxxxxxx.xx.xxx
Sep 27, 1999 1:43 am
Well, it’s been rather quiet on the postings front in the last week or two, so I thought I might throw a couple of ideas into the pot to see what comes out. ...
21
Ray Toms
ray@xxxxxxxxx.xx.xxx
Sep 27, 1999 8:56 pm
Mike Yes I have been interested in this topic as well however as yet havn't had the time to experiment very far. One thing I did do that I would be happy to...
22
Mike
mike@xxxxxxxxx.xx.xxx
Oct 1, 1999 4:37 am
Dear Ray, Thank you very much for your reply to my query about distilling botanicals. I was amused by your description of the state your pot and element ended...
23
Des
topkiwi@xxxx.xx.xxx
Oct 2, 1999 10:34 pm
When it comes to extracting oils etc from botanicals it seems that the quantity extracted has no resemblence to the amount of raw material. I appreciate the...
24
Ray Toms
ray@xxxxxxxxx.xx.xxx
Oct 3, 1999 9:28 pm
Mike Sorry for the delay in reply, I was up in your neck of the woods for the weekend at the Christmas Gift Fair. I believe that the boiling point of the oils...
25
desik@xxxx.xx
Oct 5, 1999 6:01 pm
ooops! That darn <enter> key. I meant to ask for help in the distillation of slivovitz Who would like to share his/hers experience in this subject. What to...
26
Ray Toms
ray@xxxxxxxxx.xx.xxx
Oct 7, 1999 3:35 am
Hi Ed Glad to have you aboard !! I thought that slivovitz was made from fresh plums rather than prunes however either should do. I was hoping that someone...
27
bj-fm@xxxxxx.xxx.xx
Oct 12, 1999 9:41 pm
as a new member i wish to introduce myself my name is brian poke i live in tasmania now and have been a professional full time distiller for 37 years currently...
28
nancyrae@xxxx.xxx.xxx
Oct 13, 1999 4:53 am
Hi, this is Ray Rust from Washington state in the USA. I have tryed using grape concentrates, and also others, with very good results,( this is for 5 gallons...
29
nancyrae@xxxx.xxx.xxx
Oct 15, 1999 9:05 pm
Thank you Des, I found it finaly. I do like this site and the people are very helpful. Does any one have a recipe for peaches. or is there a easy way to flavor...
30
nancyrae@xxxx.xxx.xxx
Oct 16, 1999 6:29 am
Hi Des, this is Ray Rust from Washington state. In Washington you can make 20 gallons of spirits per family member per year, beer and wine 150 per year. And in...
31
bj-fm@xxxxxx.xxx.xx
Oct 17, 1999 4:39 am
thankyou to everyone who sent questions etc. etc. to my email address most welcome particularly os from queensland---but could i be so bold as to suggest that...
