Wots that?  Well, basically vinegar, and although not really
relevant to this forum (apologies moderators) it is something we
should know about, because if we bugger up our fermentation that's
what we get, Weak link I suppose to ethanol....  So, look at this:-
Chutney.

1Kg Marrows / courgettes,
1Kg tomatoes (green / red whatever)
500g Cooking apples
500g onions
500g Sugar What sort you all say?  Hey, sugar is sugar isn't it?
(say all the peasants....) up to you, I like Muscovado.
600ml Vinegar (white wine is good, or Cider)
25 g ginger
12 cloves
2 teaspoons black peppercorns
1 tsp coriander seeds.  (Chilli at your peril.)
(I pinched the recipe but it's a good un.)
Chop it all up cook for about 2 hours until the spoon pulls through
and you see the bottom of the pan (don't burn).  Then bottle in
sterile pots.  If you haven't got the veggies use fruit beginning
with 'P' and it will probably work.

So what is the point? Well, if like me you get a bit trolleyed,
pompette, drunk, plastered etc. and can't be bothered cooking but
have the munchies (as me Saturday), get some cheese,(Parma ham in
Italy Mmmmm) bread and Chutney and you will be sorted - plus a shot
of your tipple (or 2...).  I certainly was this weekend and thought
I would share my recipe.  Oh, and it makes a lot.  Oh, and making a
good vinegar is pretty difficult too, so I advise buying it. :)
Rimfire (happier now).

To Mampoer Boer

If you are still in SA, see if you can posta recipe for that beautiful
orange stuff that they make in the Cape,
I forget the name otherwise I would print it

Basically, there are yeasts that work at the bottom of the wash and others that
work better at the top.  Each has different fermentation periods and optimum
temperatures at which they work.

Yeast though is not enough to get the process moving (especially bakers yeast). 
A proper balance requires nutrients to kick the yeast along.  Four packs of
different yeast?

My advice is buy the proper yeast which comes with nutrients and "play" with
your wash flavours.

Andy

mampoer_boer <mampoer_boer@...> wrote:
Hi all

I have had a lot of questions answered that I did not even think of
asking.

But last night I was preparing my next wash (peach fruit juice and
brown sugar) and thought that I should run this past you guys. I had a
few stuck fermentations in the beginning and now I just make a mix of
different dry yeasts and pitch this. Included in this is what they
call "instant bakers yeast" does not need rehydration (obviously for
dough). I use 2 types of instant yeast and 2 types of brewers yeast.
Thus, 4 different yeasts in a wash.

My question: What is in these instant yeasts and does it help since I
don't use it on it's own?

I would normally not ask such a easy thing to solve by trial and error
but for the fact that I don't have a lot of opportunities to
experiment as I only get one day in a month to distill if I am lucky.

Thanks

Mampoer_boer





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[Non-text portions of this message have been removed]

As I mentioned to another query along this line - go to partyman.se and download
their free book regarding using charcoal.  It makes a lot of sense and will
probably save you that problem.

Sounds like you have not cleaned your charcoal before use and the fine charcoal
is still in some of the smaller pores which get displaced by the spirit moving
through the charcoal.

Andy

rocky_creek1 <rocky_creek@...> wrote:
What kind of charcoal did you use?



--- In Distillers@yahoogroups.com, "George & Linda"
<georgetinatlanta@a...> wrote:
> If too much charcoal is used, and spirits look very dark is it safe to
> drink??




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Thinking of buying the Essential Extractor Still Pro-Series II! I'm
also intrested in using it as a pot still for a grian wash...i.e
traditional whiskey!! Would this work well or would I be better buying
a Alembic type(copper)? This would mean buying two as Im also want to
use the reflux side of things. Any  experiences would be appriciated.
Regards

If your pro series has a valve or control to allow reflux, don't pack the column
and shut off the reflux.  The steam will evaporate when it enters the cooler air
where the cooling condensor is located and  drip out via your collection pipe. 
i.e: a pot still

shaun2191 <shauni@...> wrote:Thinking of buying the Essential
Extractor Still Pro-Series II! I'm
also intrested in using it as a pot still for a grian wash...i.e
traditional whiskey!! Would this work well or would I be better buying
a Alembic type(copper)? This would mean buying two as Im also want to
use the reflux side of things. Any  experiences would be appriciated.
Regards






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[Non-text portions of this message have been removed]

Back in July I posted the following and I haven’t changed my mind about the
finished product.

Towards the end of the "Aging Spirits" section of Tony’s site you’ll find this:
Johnnie Walker Whisky Les suggests ... My best results came from Top Shelf
Classic Reserve Scotch Whisky, Top Shelf Classic Whisky (green label) and
Country Squire Whisky 2000. The Classic Reserve is excellent but requires ageing
and is somewhat cloudy to begin with. Try not to consume before six months. I
also tart it up with some other ingredients. For ease of use, economy and
consistent results the Top Shelf Greenlabel Classic is a winner. My formula for
this essence is as follows...... 1 sachet 40gms Classic Greenlabel Whisky. 2.5
litres 44% alcohol . 100 mls Glycerine 2 teaspoons Eazimix spirit finisher 6
teaspoons Virgin American Oak shavings 150 mls medium dry sherry (good quality)
Leave in 3 litre glass for at least 4 months then filter off. To test place 1
nip in a wine glass and the same amount of Red Label Johnnie W in another and
compare.I think you will be surprised at how well your product
  holds up. You can vary the ingredients to your taste. Regards Les

This bloke Les is a genius! I recommend that you follow this recipe and , as Les
suggests, adjust it to your taste if you wish to. After trying both the Still
Spirits Top Shelf Classic and Still Spirits Top Shelf Classic Reserve, I now use
only the Classic Reserve (purple label). I haven’t tried the Country Squire
Whisky 2000. Before flavouring I double distill and sit the end product on
carbon (having used Gert Strand’s method of increasing the efficiency of the
carbon first) for 4-5 weeks, aerating with an air stone for much of the time. I
use European oak shavings instead of the American oak, simply because I’ve got a
couple of bushels of it and am too mean to let it go to waste. Les says to leave
it for at least 4 months, preferably 6, but I reckon its fine after 2.

The four seasoned whisky drinkers who’ve tried this reckon it’s good - and two
of them didn’t tell me that, they told someone else and it filtered back to me,
so those two at least weren’t just pissing in my pocket.

owenperko


duds2u <taylormc@...> wrote:I've been making a blend for a while that
works for me. Again I
mainly use the classic range.

The blend I have been making is:
First make up a bottle of Still Spirits Smokey Malt

In a 1.125L bottle
Still Spirits Classic Whiskey sachet
50 mls of the diluted smokey malt whiskey
50 mls of 40 abv oaked spirit ( I have it sitting on a mix of
toasted and virgin oak)
Top up bottle with 40 abv
Leave for a couple of weeks and enjoy.

I have been experimenting with the peat essence from the Whiskey
Profile Kit as well with good results.
Cheers
Mal T


Then--- In Distillers@yahoogroups.com, kj wrote:
> Use it plus the whiskey profile kit.use only the classic range the
bottled
> stuff is inferior use only the best for whiskey I have found ..the
whiskey
> profile kit is good to a simple tasty recipe is
>
>
>
> Take 1 litre 40abv and add
>
> 1 teaspoon toasted oak chips
>
> 4 teaspoons of virgin oak sawdust
>
> 4 drops of liquid smoke
>
>
>
> Soak for 3 weeks minimum best after 6 weeks strain and add 1
sachet still
> spirits classic whisky and top up to 1125ml leave to stand infuse
for a week
> at least then enjoy .best straight with a touch of water or ice
(water or
> ice allows the full smokey flavour to be released)
>
>
>
> Cheers Ken Mc
>
>
>
>
>
>
>
>
>
> _____
>
> From: Distillers@yahoogroups.com
[mailto:Distillers@yahoogroups.com] On
> Behalf Of Lindsay Williams
> Sent: Wednesday, 28 September 2005 11:42 p.m.
> To: Distillers@yahoogroups.com
> Subject: [Distillers] Re: Unhappy with scotch essence
>
>
>
> Yes, with much the same results. I am no whisky drinker but my son
and
> my mates agreed with you!!
>
> I have soaked chips from whisky barrels and then added the essence
and
> still no one liked it! So I gave up - bugger them! I'll stick to
gin
> and rum.
>
> Cheers,
> Lindsay.
>
> --- In Distillers@yahoogroups.com, "Peter Angus"

wrote:
> > Hello all,
> >
> > I've just tried Still Spirits, Top Shelf Scotch Whisky and find
it lacks
> > flavour. I'm only new to this as I've only tried 5 different
> essences. This
> > one has been the most disappointing as I found it had very little
> flavour
> > and aroma once mixed into 2.25L of 40% as prescribed.
> >
> > It smelled fantastic before mixing. I reckon 1.5L might be a bit
more
> > realistic. The other essences I've tried include their Tequila
and
> found it
> > to be excellent. A couple of Spirits Unlimited essences were also
> winners.
> > All were mixed with the same batch of neutral spirits.
> >
> > Anyone else tried Still Spirits Scotch?
> >
> > Cheers
> > Peter
>
>
>
>
> Distillers list archives : http://archive.nnytech.net/
> FAQ and other information at http://homedistiller.org
>
>
>
>
> _____
>
> YAHOO! GROUPS LINKS
>
>
>
> * Visit your group "Distillers
> " on the web.
>
> * To unsubscribe from this group, send an email to:
> Distillers-unsubscribe@yahoogroups.com
> subject=Unsubscribe>
>
> * Your use of Yahoo! Groups is subject to the Yahoo!
> Terms of Service.
>
>
>
> _____
>
>
>
> [Non-text portions of this message have been removed]






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[Non-text portions of this message have been removed]

I have the PRO series I. It works well and the series II has made some
good improvements. Dividing the column so that it can serve as either
a pot still, or as a column still is very good.This also makes packing
the column much easier.  Increasing the size of the condensor is also
an improvement. Judging by the workmanship on the series I, the series
II should be first rate. I use gas ring (propane turkey fryer) as the
external heat source, and it takes about 3 1/2 hours to distill a full
batch. My only complaints are that on my Series I the reflux rate is
not adjustable, and the condensor is small. The system was designed to
operate near peak efficiency, and it produces high test distillate at
a reasonable rate, but basically it operates at only one setting.
Being an all stainless system, I pack my column with copper mesh which
helps remove any sulfides in the mix. Before I added the copper mesh I
was getting some sulfides coming through that did not taste good.


--- In Distillers@yahoogroups.com, "shaun2191" <shauni@b...> wrote:
> Thinking of buying the Essential Extractor Still Pro-Series II! I'm
> also intrested in using it as a pot still for a grian wash...i.e
> traditional whiskey!! Would this work well or would I be better buying
> a Alembic type(copper)? This would mean buying two as Im also want to
> use the reflux side of things. Any  experiences would be appriciated.
> Regards

Stevo and JW (go_distiller),

One more question about that continuous still design from homedistiller. To
the best of my ability to extract information, the design on Tony's site is
all about a 38mm column, which appears to produce at 5-7ml/min at 1500W, and
Stevo, you got ~72ml/min @80% with 3600W.  What diameter columns are you 2
using?

I *think* I'm going to use 2"/50mm copper, just because it's available, with
fittings.

Thanks in advance for the good info.

Zymurgy Bob

_________________________________________________________________
Express yourself instantly with MSN Messenger! Download today - it's FREE!
http://messenger.msn.click-url.com/go/onm00200471ave/direct/01/

Hi Zymurgy
I are using a 2 1/2" column.
I will build a larger column soon to test as I wish to make some fuel.
You would be miles better off using a 3" column, as it is tricky
getting the mash feed to feed at correct rate. Also it would be best
to have all steam coming up one larger column to help the falling mash
to stay in the centre of packing instead of running down side of
column. With 2 columns it is very hard to maintain consistent vapour
flow. This would let the mash in 1 column reach the boiler with
ethanol still in it.
Hope this helps
JW


> One more question about that continuous still design from
homedistiller. To
> the best of my ability to extract information, the design on Tony's
site is
> all about a 38mm column, which appears to produce at 5-7ml/min at
1500W, and
> Stevo, you got ~72ml/min @80% with 3600W.  What diameter columns are
you 2
> using?
>
> I *think* I'm going to use 2"/50mm copper, just because it's
available, with
> fittings.
>
> Thanks in advance for the good info.
>
> Zymurgy Bob
>
> _________________________________________________________________
> Express yourself instantly with MSN Messenger! Download today - it's
FREE!
> http://messenger.msn.click-url.com/go/onm00200471ave/direct/01/

I found another variation of the Vin de Séville at http://www.creaclic.ch

Vin de Séville (2)

4 litres rosé wine
4 oranges
1 lemon
700 g caster sugar
3 cloves
1 stick cinnamon (or 1/2 coffee spoon cinnamon powder)
500 ml alcohol (90%bv)

Prick the oranges and lemon and place in a sealed glass jar. Pour in
the wine and macerate for 4 days.
On the 5th day add the cloves, cinnamon and alcohol. Maceate for an
additional 4 days.
Filter, bottle and age.

wal





--- In Distillers@yahoogroups.com, "rimfire_rifle"
<rimfire_rifle@y...> wrote:
> Wal, I love the recipes you have posted.  I think that you have
> provided a veritable encyclopedia of knowledge & research for us all.
> After having spent 10 years chatting up the 90 year old in cassis, she
> has finally given me the recipe I was after, (I was only after the
> recipe:).
>
> Vin de Seville (Provence)
>
> 4 litres vin rose @ 11 degrees
> 7 cloves (girofelle in French)
> 1 cinamon stick (baton de canelle)
> 4 oranges stabbed a bit (pic) Apparently Oranges are only good in
> December, she went on about this a lot!
> 3 lemons (stabbed a bit)
> 400 grammes sugar
>
> Macerate for 8 days.  After that add 500 grammes of 90% alcohol (you
> can buy this over the counter in France - so dammed civilised!)and
> mix.  Leave another 8 days and filter until clear.  It is then ready
> for Christmas.
>
> It is a great drink.  On a separate note, if you have a good recipe
> for a Grand Marnier / Cointreau can you drop me a mail? Many thanks -
> Rimfire.

First my thanks to Bokacob and Stevo for showing what works and does
not work.
Check out the photo's and see the 92 per cent.
Basicly the concept is this:
If 92% boils at 170 f
then 170 f vapor will condense to 92 % liqiod.
Dimensions
Boiler 1.5 gal s/s pressure cooker.
Column  2" copper pipe 17" tall
Cartrige 3/8 copper pipe with a smaller tube going down to the
bottom for cooling. 16 trays with holes made by punchig with
sharpened tool. This allows liquid tom be retained at each layer and
to allow excess to drain down and vapor to go up.
condenser 1 1/5 copper shell 7" long. 14 cooling tubes inside.
To operate:
run boiler at high heat thru the entire run.
adjust out put by the coolant to the cartrige. At the start set for
a slow drip and collect the fore shots. thereafter set coolant flow
to maintain 170 f or less for the run. It produces very clean
product with no smells or bad taste. looweegee123

Hi
   I can't find the photos?
Thanks
Stevo

> First my thanks to Bokacob and Stevo for showing what works and does
> not work.
> Check out the photo's and see the 92 per cent.
> Basicly the concept is this:
> If 92% boils at 170 f
> then 170 f vapor will condense to 92 % liqiod.
> Dimensions
> Boiler 1.5 gal s/s pressure cooker.
> Column  2" copper pipe 17" tall
> Cartrige 3/8 copper pipe with a smaller tube going down to the
> bottom for cooling. 16 trays with holes made by punchig with
> sharpened tool. This allows liquid tom be retained at each layer and
> to allow excess to drain down and vapor to go up.
> condenser 1 1/5 copper shell 7" long. 14 cooling tubes inside.
> To operate:
> run boiler at high heat thru the entire run.
> adjust out put by the coolant to the cartrige. At the start set for
> a slow drip and collect the fore shots. thereafter set coolant flow
> to maintain 170 f or less for the run. It produces very clean
> product with no smells or bad taste. looweegee123

What determines the sweetness of whiskey?

I don't imagine it would be the same situation as wine or beer,
because any sugar would remain in the wash after distilling.

So why are Laphroig and Ardbeg completely "dry", while say Glenlivet
is quite sweet? And I find most irish whiskeys and bourbon really
sweet. Is this different to sugar sweetness?

I haven't plucked up the courage to add sugar to some Ardbeg to find out.

Thanks for sticking your neck out! I wasn't sure if anyone would
answer. That's certainly inspiring! I hope I can do as well. How long
was it aged?

I have a sugar wash almost ready to try out my new still with. The
still will have removable scrubbers for pot/flux conversion. Just need
to make the last few bits. Next I'll try malt extract, then barley...

How good has anybody managed to make scotch whiskey?

--- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@y...>
wrote:

> My best batch has been inbetween bushmills black and regular bush
> quality wise (IMO of course). My worst batch has been quite horrible
> (infected mash). It's a learning experience really, sometimes you get
> it just perfect, sometimes some little detail goes wrong and the result
> is lacking.
>
> - Riku

--- In Distillers@yahoogroups.com, "stevolate" <stevolate@y...> wrote:
> Hi
>   I can't find the photos?
> Thanks
> Stevo



They're in new_distillers.

Slainte!
regards Harry

Harry, have you noticed that the appearence of
messages is somewhat cockeyed at the moment? I'm
viewing dis and new_dist via my mailer on yahoo, and
new messages are appearing "earlier" than ones I've
already read. Also, mine can appear upto 12 hours
late.
Any ideas?
At the mo I'm often reading answers before the
question appears, or posting replies after someone
else "already" did.
Very strange, must be a time continuum thing.
Cheers,
Rob.


Cheers,
Rob.



__________________________________
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http://mail.yahoo.com

Consider that the Irish whiskey do not use peat or peat smoke where Laphriog
is noted for the amount of peatiness it has and likewise with bourbon

Cheers Ken Mc

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

From: joeatsalot
Date: 10/06/05 15:15:52
To: Distillers@yahoogroups.com
Subject: [Distillers] Sweetness

What determines the sweetness of whiskey?

I don't imagine it would be the same situation as wine or beer,
because any sugar would remain in the wash after distilling.

So why are Laphroig and Ardbeg completely "dry", while say Glenlivet
is quite sweet? And I find most irish whiskeys and bourbon really
sweet. Is this different to sugar sweetness?

I haven't plucked up the courage to add sugar to some Ardbeg to find out.




Distillers list archives : http://archive.nnytech.net/
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[Non-text portions of this message have been removed]

No sugar is added to whiskey unlike brandy. Some sugars come from the
oak. Sweetness? - it's all in your mind too!
wal
--- In Distillers@yahoogroups.com, K&J <macandjo@p...> wrote:
> Consider that the Irish whiskey do not use peat or peat smoke where
Laphriog
> is noted for the amount of peatiness it has and likewise with bourbon
>
> Cheers Ken Mc
>
> -------Original Message-------
>
> From: joeatsalot
> Date: 10/06/05 15:15:52
> To: Distillers@yahoogroups.com
> Subject: [Distillers] Sweetness
>
> What determines the sweetness of whiskey?
>
> I don't imagine it would be the same situation as wine or beer,
> because any sugar would remain in the wash after distilling.
>
> So why are Laphroig and Ardbeg completely "dry", while say Glenlivet
> is quite sweet? And I find most irish whiskeys and bourbon really
> sweet. Is this different to sugar sweetness?
>
> I haven't plucked up the courage to add sugar to some Ardbeg to find
out.
>
>
>
>
> Distillers list archives : http://archive.nnytech.net/
> FAQ and other information at http://homedistiller.org
>
>
>
> SPONSORED LINKS Management team building Corporate culture Corporate
culture
> change
> Business culture of china Corporate culture training Management team
>
>
>
> YAHOO! GROUPS LINKS
>
>  Visit your group "Distillers" on the web.
>
>  To unsubscribe from this group, send an email to:
>  Distillers-unsubscribe@yahoogroups.com
>
>  Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.
>
>
>
>
>
>
>
> [Non-text portions of this message have been removed]

I'd always assumed the (eg Jim Beam) had caramel
added, both for colour and sweetness? In the case of
Scotch, the barrels have a lot to do with it, not so
much the wood as the previous contents
(sherry/bourbon). I guess this isn't the case with
bourbon, as the wood is new, although vanillin is sort
of sweet.
It may also be the opposite: you find some less sweet,
not because they are less "sugary", but more
bitter/sharp: that is to say, the sweetness is masked.
This would certainly be the case for a punchy Islay
type like Laphroag.
Cheers,
Rob.


--- K&J <macandjo@...> wrote:

> Consider that the Irish whiskey do not use peat or
> peat smoke where Laphriog
> is noted for the amount of peatiness it has and
> likewise with bourbon
>
> Cheers Ken Mc
>
> -------Original Message-------
>
> From: joeatsalot
> Date: 10/06/05 15:15:52
> To: Distillers@yahoogroups.com
> Subject: [Distillers] Sweetness
>
> What determines the sweetness of whiskey?
>
> I don't imagine it would be the same situation as
> wine or beer,
> because any sugar would remain in the wash after
> distilling.
>
> So why are Laphroig and Ardbeg completely "dry",
> while say Glenlivet
> is quite sweet? And I find most irish whiskeys and
> bourbon really
> sweet. Is this different to sugar sweetness?
>
> I haven't plucked up the courage to add sugar to
> some Ardbeg to find out.
>
>
>
>
> Distillers list archives :
> http://archive.nnytech.net/
> FAQ and other information at
> http://homedistiller.org
>
>
>
> SPONSORED LINKS Management team building Corporate
> culture Corporate culture
> change
> Business culture of china Corporate culture training
> Management team
>
>
>
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>
>  Visit your group "Distillers" on the web.
>
>  To unsubscribe from this group, send an email to:
>  Distillers-unsubscribe@yahoogroups.com
>
>  Your use of Yahoo! Groups is subject to the Yahoo!
> Terms of Service.
>
>
>
>
>
>
>
> [Non-text portions of this message have been
> removed]
>
>


Cheers,
Rob.



__________________________________
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http://mail.yahoo.com

Thanks Harry
             The original post was in distillers, had me fooled

Happy drinking
Stevo

>
> They're in new_distillers.
>
> Slainte!
> regards Harry

Hi looweegee123
               How much did you get at 92%, I found the % dropped off
as the run continued. But as you, the product was very clean with very
little smell.

Happy drinking

Stevo

> First my thanks to Bokacob and Stevo for showing what works and does
> not work.
> Check out the photo's and see the 92 per cent.
> Basicly the concept is this:
> If 92% boils at 170 f
> then 170 f vapor will condense to 92 % liqiod.
> Dimensions
> Boiler 1.5 gal s/s pressure cooker.
> Column  2" copper pipe 17" tall
> Cartrige 3/8 copper pipe with a smaller tube going down to the
> bottom for cooling. 16 trays with holes made by punchig with
> sharpened tool. This allows liquid tom be retained at each layer and
> to allow excess to drain down and vapor to go up.
> condenser 1 1/5 copper shell 7" long. 14 cooling tubes inside.
> To operate:
> run boiler at high heat thru the entire run.
> adjust out put by the coolant to the cartrige. At the start set for
> a slow drip and collect the fore shots. thereafter set coolant flow
> to maintain 170 f or less for the run. It produces very clean
> product with no smells or bad taste. looweegee123

JW,

I wan't very clear about what I was going to do.  What I meant to say was
that I think I will build the continuous still with a single column of 2"
copper pipe, which the heathens will recognize as 50mm (do I really need a
smiley?).  I was trying to find out how everyone's yield with the design
jived with the design calculations on Tony's site.  Actually, 3" *does* have
some charm, if availability and cost weren't such an issue.

My inital purpose for the still is to produce neutral alcohol from all the
feints a pot-stiller accumulates.  And then, perhaps, I may experiment on a
small scale with fuel.

Thanks for the input, JW.

Zymurgy Bob


>From: "go_stiller" <gostiller@...>
>Reply-To: Distillers@yahoogroups.com
>To: Distillers@yahoogroups.com
>Subject: [Distillers] Re: More about that continuous still design
>Date: Tue, 04 Oct 2005 22:18:09 -0000
>
>Hi Zymurgy
>I are using a 2 1/2" column.
>I will build a larger column soon to test as I wish to make some fuel.
>You would be miles better off using a 3" column, as it is tricky
>getting the mash feed to feed at correct rate. Also it would be best
>to have all steam coming up one larger column to help the falling mash
>to stay in the centre of packing instead of running down side of
>column. With 2 columns it is very hard to maintain consistent vapour
>flow. This would let the mash in 1 column reach the boiler with
>ethanol still in it.
>Hope this helps
>JW
>
>
> > One more question about that continuous still design from
>homedistiller. To
> > the best of my ability to extract information, the design on Tony's
>site is
> > all about a 38mm column, which appears to produce at 5-7ml/min at
>1500W, and
> > Stevo, you got ~72ml/min @80% with 3600W.  What diameter columns are
>you 2
> > using?
> >
> > I *think* I'm going to use 2"/50mm copper, just because it's
>available, with
> > fittings.
> >
> > Thanks in advance for the good info.
> >
> > Zymurgy Bob
> >
> > _________________________________________________________________
> > Express yourself instantly with MSN Messenger! Download today - it's
>FREE!
> > http://messenger.msn.click-url.com/go/onm00200471ave/direct/01/
>
>

_________________________________________________________________
Don’t just search. Find. Check out the new MSN Search!
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Hi all,
just seen this:
http://www.exaflop.org/docs/x86still/
It's silly, because there is no purification etc, but
it's still fun.
A still in a computer!
Cheers,
Rob.


Cheers,
Rob.



__________________________________
Yahoo! Mail - PC Magazine Editors' Choice 2005
http://mail.yahoo.com

Congrats,  "looweegee".....

92% is a great  number to hit, I run the same type of rig, except my boiler is
just a 20 litre stove top canning pot(SS) and my copper tower is 22 inches with
8 trays on the cartridge. Works excellent, and 92% seems so easy to get now.







PS. Has anyone heard from "BLUEFLAME" since the hurricane in New Orleans?




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I'd read so much on the evil's of drinking....that I quit reading.......




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[Non-text portions of this message have been removed]

Hmm, perhaps I should experiment with some cheap whiskey.

After reading what you said about sugars and vanillin from the oak, I
found a chart on the amazing homedistiller.org website. It shows the
range of flavours which can come from toasted oak, and two major ones
are sweetness and vanilla.

I'm sure it's not just in my mind! 8")

--- In Distillers@yahoogroups.com, Robert Thomas <whosbrewing@y...> wrote:
> I'd always assumed the (eg Jim Beam) had caramel
> added, both for colour and sweetness? In the case of
> Scotch, the barrels have a lot to do with it, not so
> much the wood as the previous contents
> (sherry/bourbon). I guess this isn't the case with
> bourbon, as the wood is new, although vanillin is sort
> of sweet.
> It may also be the opposite: you find some less sweet,
> not because they are less "sugary", but more
> bitter/sharp: that is to say, the sweetness is masked.
> This would certainly be the case for a punchy Islay
> type like Laphroag.
> Cheers,
> Rob.
>
>
> --- K&J <macandjo@p...> wrote:
>
> > Consider that the Irish whiskey do not use peat or
> > peat smoke where Laphriog
> > is noted for the amount of peatiness it has and
> > likewise with bourbon
> >
> > Cheers Ken Mc
> >
> > -------Original Message-------
> >
> > From: joeatsalot
> > Date: 10/06/05 15:15:52
> > To: Distillers@yahoogroups.com
> > Subject: [Distillers] Sweetness
> >
> > What determines the sweetness of whiskey?
> >
> > I don't imagine it would be the same situation as
> > wine or beer,
> > because any sugar would remain in the wash after
> > distilling.
> >
> > So why are Laphroig and Ardbeg completely "dry",
> > while say Glenlivet
> > is quite sweet? And I find most irish whiskeys and
> > bourbon really
> > sweet. Is this different to sugar sweetness?
> >
> > I haven't plucked up the courage to add sugar to
> > some Ardbeg to find out.
> >
> >
> >
> >
> > Distillers list archives :
> > http://archive.nnytech.net/
> > FAQ and other information at
> > http://homedistiller.org
> >
> >
> >
> > SPONSORED LINKS Management team building Corporate
> > culture Corporate culture
> > change
> > Business culture of china Corporate culture training
> > Management team
> >
> >
> >
> > YAHOO! GROUPS LINKS
> >
> >  Visit your group "Distillers" on the web.
> >
> >  To unsubscribe from this group, send an email to:
> >  Distillers-unsubscribe@yahoogroups.com
> >
> >  Your use of Yahoo! Groups is subject to the Yahoo!
> > Terms of Service.
> >
> >
> >
> >
> >
> >
> >
> > [Non-text portions of this message have been
> > removed]
> >
> >
>
>
> Cheers,
> Rob.
>
>
>
> __________________________________
> Yahoo! Mail - PC Magazine Editors' Choice 2005
> http://mail.yahoo.com

Stevo I made a mistake. The photos are on the new distillers photo
section under 92 per cent. Let me know if you think I should move them.
   The out put is directly related to starting percentage in the
boiler. I did one run with the output of a stripping run (60%) and the
output was a stream not drops. As the percentage goes down naturally
the output slows, but the percentage stays the same. If the temps rise
increase cooling to the cartrige to maintain 170. I have had no
problem maintaining 92% to the end.
   This is a proof of concept or a prototype. This one has 16 trays
spaced 3/4" apart. The next version will have 24 or 30 trays spaced
3/8 or 1/2" apart. Also the holes will be closer together and more of
them.
looweegee123

Hi looweegee123
                I have not played with forced reflux for quite a while;
you have sparked my interest again. I will experiment again as I can
now use the triac to experiment with power settings. Will try to take
a video with glass column.

Happy drinking

Stevo


> Stevo I made a mistake. The photos are on the new distillers photo
> section under 92 per cent. Let me know if you think I should move them.
>   The out put is directly related to starting percentage in the
> boiler. I did one run with the output of a stripping run (60%) and the
> output was a stream not drops. As the percentage goes down naturally
> the output slows, but the percentage stays the same. If the temps rise
> increase cooling to the cartrige to maintain 170. I have had no
> problem maintaining 92% to the end.
>   This is a proof of concept or a prototype. This one has 16 trays
> spaced 3/4" apart. The next version will have 24 or 30 trays spaced
> 3/8 or 1/2" apart. Also the holes will be closer together and more of
> them.
> looweegee123

Stevo, check your email.

Slainte!
regards Harry

Sorry to all those that asked for files and posted to my yahoo
address, I don't regularly read mail at that address as posts are
arriving very slowly. Have been reading at the Distillers &
New-distillers site.
Hopefully have sent zips to all that asked. If not please ask again

Happy drinking
Stevo