Bananas are a rich source of fruit sugar (17-25%). In East Africa, bananas are the main raw material for fermented beverages. All involve squashing bananas to...
3284
waljaco@...
Oct 1, 2001 1:13 pm
2kg of bananas should contain about 400g sugar (20% of 2000g) not 200g, therefore reduce additional sugar to about 500g, and reduce added crushed malted grain...
3285
Strounge
strounge@...
Oct 1, 2001 1:57 pm
I've found someone who might be able to make me a couple of oak casks to hold small volumes - 4pints or less. Thing is what to put in them? I figured an...
3286
Strounge
strounge@...
Oct 1, 2001 2:22 pm
... My old standby for sealing is just flour and water dough - mixed so that it remains slightly sticky, it can be used to seal on the lid and to seal all the...
3287
Tony & Elle Ackland
Tony.Ackland@...
Oct 1, 2001 6:41 pm
"NEW DISTILLERS" Frequently Asked Questions (Sept'01) Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at www.yahoogroups.com Please email...
3288
waljaco@...
Oct 2, 2001 3:42 am
In the interests of accuracy I incoorectly stated in the vermouth recipe that tonka beans contain thujone - they don't. Apparently they are a narcotic and a...
3289
walter jacobson
waljaco@...
Oct 2, 2001 4:58 am
Ideally pH and S.G. should be measured with instruments. For home distillation this is not always necessary. I have collected the following figures which I...
3290
waljaco@...
Oct 2, 2001 5:47 am
Normandy in France is wet and cold for grapes. Great for apples. So they make cider and distill it to make calvados which when aged in oak is not inferior to...
3291
waljaco@...
Oct 2, 2001 6:25 am
Ideally, you should measure S.G. and pH levels with instruments. For home distilling this is not always necessary. I have collected some rough figures which I...
3292
Pete Sayers
brubarn@...
Oct 2, 2001 10:51 pm
Just a wee note to add to this, the best apples to use are the fallen, brown apples, they have the highest sugar count. Pete ... From: waljaco@......
3293
AuntyEthyl
auntyethyl@...
Oct 2, 2001 11:29 pm
Yello All, I have scoured all the groups messages, but came up with nothing. What in Comercial Bourbon creates the bubbles/foam/head when its mixed with...
3294
AuntyEthyl
auntyethyl@...
Oct 2, 2001 11:40 pm
Thanx Yet again Wal for excellent content. Just my 2 bits. Around my parts the Water Board likes to keep its water really alkaline ie: about 8.2 pH. Well after...
3295
glen
warranty@...
Oct 3, 2001 1:44 am
Discovered that my still has a crusty 425watt element! I hate my still I think it's a piece of shit....makes me wonder why some other people that have them...
3296
waljaco@...
Oct 3, 2001 3:29 am
Working from first principles I got overloaded with figures and slipped up again. Please correct- FRUIT - Grapes contain the ideal sugar, water, acid balance....
3297
Pete Sayers
brubarn@...
Oct 3, 2001 3:56 am
Glenn, you sound a little miffed, why dont you go to the retailer you purchased the unit from, and ask all these questions of him/her. I have been selling the...
3298
glen
warranty@...
Oct 3, 2001 7:07 am
What do people have to say about the shape of the boiler and where the tower might sit. Does it matter if the lid on the boiler is flat say like a 25litre...
3299
Strounge
strounge@...
Oct 3, 2001 7:50 am
-- ... Another tip - if you rough chop the fruit and freeze it and then allow it to thaw, it gives up its juice with much less effort, the technique works with...
3300
G&N
glennnat@...
Oct 3, 2001 11:04 am
I cant answer your question but it is something that i have always wondered about myself so i look foward to an answer to your question!!! Glenn ... From:...
3301
topcat@...
Oct 3, 2001 12:48 pm
3302
Tony & Elle Ackland
Tony.Ackland@...
Oct 3, 2001 6:58 pm
A question from Jack ... I've been having trouble with this one- I've made it before with sugar and it's always come out just fine after two potstill runs- the...
3303
Ackland, Tony (CALNZAS)
Tony.Ackland@...
Oct 3, 2001 8:05 pm
Glen, ... tower might sit. Does it matter if the lid on the boiler is flat say like a 25litre paint tin?(not that I was going to use one) and what about...
3304
Pete Sayers
brubarn@...
Oct 3, 2001 9:26 pm
With regard to recipes for fruit batches, if you use only the ripest of fruit (thats when the sugar count is highest), and you know how to use a hydrometer,...
3305
Pete Sayers
brubarn@...
Oct 3, 2001 9:26 pm
Always use the fallen fruit, as that has the highest sugar count. If the fruit is fresh, then chuck it out side on the lawn, and leave for it to ripen. Failing...
3306
Brian Adams
br_adams@...
Oct 3, 2001 10:10 pm
Hi. i tested out my first built still today with just some water. there are many spot that leak around the solder and since it is just made with an 8litre...
3307
AuntyEthyl
auntyethyl@...
Oct 3, 2001 11:43 pm
Further to Wal's excellent info, the following link is an excellent resource for sugar and acid content of various types of fruit. ...
3308
AuntyEthyl
auntyethyl@...
Oct 4, 2001 12:03 am
Tony and Jack, Working on the supplied figures of 8 pounds of Plums to 2 gals water and the fact that plums are about 11% sugar. That equates to about 0.88...
3309
AuntyEthyl
auntyethyl@...
Oct 4, 2001 12:26 am
Hi All, Thanx for the replies so far, but as yet, I'm not sure if I have the answer. Some suggestions were ... I took this as disolved sugar in the spirit, and...
3310
glen
warranty@...
Oct 4, 2001 12:45 am
Anyone who is newish to distilling might find articles on freezing alcohol kind of interesting. Of course Tony's web site is where i read it! ...
3311
waljaco@...
Oct 4, 2001 1:06 am
Traditionally in the Balkans and Eastern Europe plum brandy (similar to apple cider) is made from the pure fruit only, with no sugar or water added. Relying on...
3312
waljaco@...
Oct 4, 2001 1:41 am
I noticed from photos that it is the women who make beverages and spirits in Africa and the West Indies. The next time you put you pot in an outer pan...
