thanks bryan.
  this is pretty much what i was after.were im at it is now almost
11:00pm so ill be running it off tomorrow.
i do stripping runs and spirit runs for my sugar wash, and add the
heads and tails to the next run to increase yield of the hearts. this
proves effective there as i get larger hearts volume and the cuts seem
to be more defined.
is there a feints to new charge ratio i should use for a guideline?

im hopping to get ian's book for Christmas from the wife.

again thankyou for your help
kirtgk


--- In Distillers@yahoogroups.com, "bbornais" <bbornais@...> wrote:
>
>
> There are two types of distillations here:
>
> 1) Beer Stripping Distillation:
>
> -Transfer the fermented and strained mash to the still
>
> -Collect the low wines until the still-head temp reaches about 98degC
>
> 2) Spirit-Run
>
> -Add some feints to the low wines from the beer stripping run
>
> -Transfer to still. Heat to boil, then turn heat down to run this slow
>
> -determine the end of the heads phase by measuring the percent alcohol
> of the emerging distillate. When it drops to 80%, switch to the middle
> run.
>
> -Transfer the heads to a container labelled 'feints'.
>
> -When the percent drops to 65%, switch to tails.
>
> -Collect tails until about 98degC. Transfer the tails to the 'feints'
> container.
>
> -place all the middle run fractions into a single container and mix.
> Dilute the middle run to 40-50% if you are drinking immediately or not
> ageing on oak. If aging, put in barrel or carboy with chips undiluted.
>
> Comments:
>
> -The real trick here is to collect enough beer strippig low wines to
> run a spirit run. You have two choices:
>
> 1) do multiple beer stripping runs to collect enough low wines
> 2) use a smaller spirit still than the stripping still
>
> -The next trick is doing multiple spirit runs so that you have feints
> on hand for subsequent batches. This improves the taste and consistency
> from batch to batch of the spirit produced and gives a better yeild for
> the hearts cut.
>
> -I learned this information from Making Pure Corn Whiskey. Written by
> Ian Smiley, and highly recommend this book to any who have not read it
> already.
>
> Bryan.
>
>
>
> --- In Distillers@yahoogroups.com, "kirtgk" <kirtgk@> wrote:
> >
> > ive made my first all grain mash and it is done fermenting. id like to
> > still it off today(Saturday). ive read a bunch on this from varying
> > sources and could possiably do it myself, but id really appreciate
> > some help. could someone with experience running all grain through a
> > pot still help me out here and give me a quick step by step here? i
> > just want to make sure ive understood correctly the temps and
> procedures.
> >
> > BTW im heating w/propane and using a mini still design without
> packing.
> >
> > anticipating a helpful response
> >
> > kirtgk
> >
>

See msg 40611 for background.

CARDAMOM VODKA RECIPES
1)
800g cardamom (crushed)
7.5l neutral alcohol (55%abv)
Macerate for 3 days and distil.
2)
100g cardamom
1.2kg lemon peel
200g cinnamon
100g tormentil root
100g cloves
100g orris root
40g aniseed
12l neutral alcohol (55%abv)
Macerate for 3 days and distil.
3)
50g cardamom
25g aniseed
20g cloves
15g angelica
12l neutral alcohol (55%abv)
Macerate for 1 week and distil.
4)
25g cardamom
4g cloves
6g cinnamon
12g lemon peel
1l neutral alcohol (55%abv)
1l water
sugar syrup (150g sugar & 800ml water)
Macerate, add water and distil. Add sugar syrup.
5)
200g cardamom (crushed)
400g raisins
4l neutral alcohol (55%abv)
Macerate for 3 days and distil.
6)
700g cardamom (crushed)
7l neutral alcohol (55%abv)
Macerate for 1 week and distil.
7)
100g cardamom
50g lemon peel
50g orange peel
25g aniseed
25g cinnamon
13g laurel berries
13g nutmeg (crushed)
13g cloves
13g salt
13g cream of tartar
6.5g caraway
12l neutral alcohol (55%abv)
Macerate for 1 week and distil. Strain.
8)
100g cardamom
100g cloves
1.2kg lemon peel
100g orris root
35g aniseed
12l neutral alcohol (55%abv)
Macerate for 3 days and distil.
9)
60g cardamom (crushed)
3l neutral alcohol (55%abv)
3 cups water
Macerate for 2 weeks, add water and distil.
10)
50g cardamom
40g bitter orange peel
40g lemon peel
40g orange blossoms
25g raisins
13g liquorice root
13g cinnamon flower buds (dried flower buds of Cinnamomum cassia)
13g mace
13g orris root
4.5g juniper berries
12l neutral alcohol (55%abv)
Macerate for 1 week and distil. Add sugar syrup to taste.
11)
200g cardamom
100g lemon peel
50g aniseed
25g laurel berries
25g nutmeg
25g caraway
25g cloves
25g cream of tartar
10l neutral alcohol (55%abv)
sugar syrup (800g sugar & 2.5l water)
Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup.

wal

See msg 40611 for background.

NUT VODKA RECIPES
1)
17g nutmeg
2l neutral alcohol (55%abv)
Macerate for 3 days and distil. Strain.
2)
100g nutmeg
50g mace
50g bitter almonds
50g orange peel
50g cubeb pepper
30g cloves
30g cinnamon
30g orris root
16g lemon peel
16g clove pinks (Dianthus caryophyllus)
16g pine kernels
16g cardamom
8g coriander
8g ginger
8g cream of tartar
8l neutral alcohol (55%abv)
sugar syrup (800g sugar &3l water)
Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup.
Strain.
3)
17g mace (crushed)
2l neutral alcohol (55%abv)
1 cup water
sugar syrup (600g sugar & 2l water)
Macerate, add water and distil. Add sugar syrup. Strain.
4)
200g almonds
100g apricot kernels
4g cinnamon
4g coriander
5g hyssop
5g marjoram
4l neutral alcohol (55%abv)
Macerate crushed botanicals for 1 week and distil.
5)
Add bitter almond essential oil to neutral alcohol. Add desired food
coloring.
6)
205g almonds
100g apricot kernels
4g coriander
4g cinnamon
1.5g sugar
Macerate crushed botanicals for 3 weeks and distil. Add sugar syrup
to taste.
7)
1 part young rowan shoots (1l)
4 parts neutral alcohol (4l, 55%abv)
Remove young bark from shoots and chop up. Macerate and distil.
8)
see recipe 7)
9)
1-2l lemon peel (dried)
100g cinnamon
35g cloves
45g star anise
45g cardamom
10g mace
4 nutmegs
8-9l neutral alcohol (55%abv)
sugar syrup
Macerate lemon peel for 1 day and distil. Infuse crushed botanicals
in warm distillate. Add sugar syrup to taste.

wal

--- In Distillers@yahoogroups.com, "waljaco" <waljaco@...> wrote:
>
> See msg 40611 for background.
>
> NUT VODKA RECIPES

> 2)
> 100g nutmeg
> 50g mace
> 50g bitter almonds
> 50g orange peel
> 50g cubeb pepper
> 30g cloves
> 30g cinnamon
> 30g orris root
> 16g lemon peel
> 16g clove pinks (Dianthus caryophyllus)
> 16g pine kernels
> 16g cardamom
> 8g coriander
> 8g ginger
> 8g cream of tartar
> 8l neutral alcohol (55%abv)
> sugar syrup (800g sugar &3l water)
> Macerate crushed botanicals for 2 weeks and distil. Add sugar
syrup.
> Strain.



Damn!! Wal!
This could nearly be called "Bubble & Squeak"!!! (aussies will know
what I'm talking about.  :)
  Open the spice cupboard & throw in anything you find.

Slainte!
regards Harry

The Russian aristocracy was not keen on the vodka that we know. They
were interested in a spicy life! In fact some had a vodka for each
letter of the Russian cyrillic alphabet.
wal
--- In Distillers@yahoogroups.com, "Harry" <gnikomson2000@...> wrote:
>
> --- In Distillers@yahoogroups.com, "waljaco" <waljaco@> wrote:
> >
> > See msg 40611 for background.
> >
> > NUT VODKA RECIPES
>
> > 2)
> > 100g nutmeg
> > 50g mace
> > 50g bitter almonds
> > 50g orange peel
> > 50g cubeb pepper
> > 30g cloves
> > 30g cinnamon
> > 30g orris root
> > 16g lemon peel
> > 16g clove pinks (Dianthus caryophyllus)
> > 16g pine kernels
> > 16g cardamom
> > 8g coriander
> > 8g ginger
> > 8g cream of tartar
> > 8l neutral alcohol (55%abv)
> > sugar syrup (800g sugar &3l water)
> > Macerate crushed botanicals for 2 weeks and distil. Add sugar
> syrup.
> > Strain.
>
>
>
> Damn!! Wal!
> This could nearly be called "Bubble & Squeak"!!! (aussies will
know
> what I'm talking about.  :)
>  Open the spice cupboard & throw in anything you find.
>
> Slainte!
> regards Harry
>

Hans
Thanks for posting this about your local distillery, A
very interesting insight into a "civilised"
jurisdiction. Also a refreshing change from some of
the posts lately.
Eric

__________________________________________________
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around
http://mail.yahoo.com

The amount of feints you add is up to the distiller.  A good start is
approximately 3:1 low wines to feints. As you distill more and more,
you will eventually build up enough feints to do a spirit run
entirely of said feints. This is considered the best by some.

Of course, if this is your first run, then you don't have to worry
about the ratio, because you have no feints at all!

This is OK, it is just that your middle cut will be of a lesser
quantity.

Cheers and good luck,

Bryan.


--- In Distillers@yahoogroups.com, "kirtgk" <kirtgk@...> wrote:
>
> thanks bryan.
>  this is pretty much what i was after.were im at it is now almost
> 11:00pm so ill be running it off tomorrow.
> i do stripping runs and spirit runs for my sugar wash, and add the
> heads and tails to the next run to increase yield of the hearts.
this
> proves effective there as i get larger hearts volume and the cuts
seem
> to be more defined.
> is there a feints to new charge ratio i should use for a guideline?
>
> im hopping to get ian's book for Christmas from the wife.
>
> again thankyou for your help
> kirtgk
>
>
> --- In Distillers@yahoogroups.com, "bbornais" <bbornais@> wrote:
> >
> >
> > There are two types of distillations here:
> >
> > 1) Beer Stripping Distillation:
> >
> > -Transfer the fermented and strained mash to the still
> >
> > -Collect the low wines until the still-head temp reaches about
98degC
> >
> > 2) Spirit-Run
> >
> > -Add some feints to the low wines from the beer stripping run
> >
> > -Transfer to still. Heat to boil, then turn heat down to run this
slow
> >
> > -determine the end of the heads phase by measuring the percent
alcohol
> > of the emerging distillate. When it drops to 80%, switch to the
middle
> > run.
> >
> > -Transfer the heads to a container labelled 'feints'.
> >
> > -When the percent drops to 65%, switch to tails.
> >
> > -Collect tails until about 98degC. Transfer the tails to
the 'feints'
> > container.
> >
> > -place all the middle run fractions into a single container and
mix.
> > Dilute the middle run to 40-50% if you are drinking immediately
or not
> > ageing on oak. If aging, put in barrel or carboy with chips
undiluted.
> >
> > Comments:
> >
> > -The real trick here is to collect enough beer strippig low wines
to
> > run a spirit run. You have two choices:
> >
> > 1) do multiple beer stripping runs to collect enough low wines
> > 2) use a smaller spirit still than the stripping still
> >
> > -The next trick is doing multiple spirit runs so that you have
feints
> > on hand for subsequent batches. This improves the taste and
consistency
> > from batch to batch of the spirit produced and gives a better
yeild for
> > the hearts cut.
> >
> > -I learned this information from Making Pure Corn Whiskey.
Written by
> > Ian Smiley, and highly recommend this book to any who have not
read it
> > already.
> >
> > Bryan.
> >
> >
> >
> > --- In Distillers@yahoogroups.com, "kirtgk" <kirtgk@> wrote:
> > >
> > > ive made my first all grain mash and it is done fermenting. id
like to
> > > still it off today(Saturday). ive read a bunch on this from
varying
> > > sources and could possiably do it myself, but id really
appreciate
> > > some help. could someone with experience running all grain
through a
> > > pot still help me out here and give me a quick step by step
here? i
> > > just want to make sure ive understood correctly the temps and
> > procedures.
> > >
> > > BTW im heating w/propane and using a mini still design without
> > packing.
> > >
> > > anticipating a helpful response
> > >
> > > kirtgk
> > >
> >
>

i appreciate your help and will keep you all posted
kirtgk


--- In Distillers@yahoogroups.com, "bbornais" <bbornais@...> wrote:
>
> The amount of feints you add is up to the distiller.  A good start is
> approximately 3:1 low wines to feints. As you distill more and more,
> you will eventually build up enough feints to do a spirit run
> entirely of said feints. This is considered the best by some.
>
> Of course, if this is your first run, then you don't have to worry
> about the ratio, because you have no feints at all!
>
> This is OK, it is just that your middle cut will be of a lesser
> quantity.
>
> Cheers and good luck,
>
> Bryan.
>
>
> --- In Distillers@yahoogroups.com, "kirtgk" <kirtgk@> wrote:
> >
> > thanks bryan.
> >  this is pretty much what i was after.were im at it is now almost
> > 11:00pm so ill be running it off tomorrow.
> > i do stripping runs and spirit runs for my sugar wash, and add the
> > heads and tails to the next run to increase yield of the hearts.
> this
> > proves effective there as i get larger hearts volume and the cuts
> seem
> > to be more defined.
> > is there a feints to new charge ratio i should use for a guideline?
> >
> > im hopping to get ian's book for Christmas from the wife.
> >
> > again thankyou for your help
> > kirtgk
> >
> >
> > --- In Distillers@yahoogroups.com, "bbornais" <bbornais@> wrote:
> > >
> > >
> > > There are two types of distillations here:
> > >
> > > 1) Beer Stripping Distillation:
> > >
> > > -Transfer the fermented and strained mash to the still
> > >
> > > -Collect the low wines until the still-head temp reaches about
> 98degC
> > >
> > > 2) Spirit-Run
> > >
> > > -Add some feints to the low wines from the beer stripping run
> > >
> > > -Transfer to still. Heat to boil, then turn heat down to run this
> slow
> > >
> > > -determine the end of the heads phase by measuring the percent
> alcohol
> > > of the emerging distillate. When it drops to 80%, switch to the
> middle
> > > run.
> > >
> > > -Transfer the heads to a container labelled 'feints'.
> > >
> > > -When the percent drops to 65%, switch to tails.
> > >
> > > -Collect tails until about 98degC. Transfer the tails to
> the 'feints'
> > > container.
> > >
> > > -place all the middle run fractions into a single container and
> mix.
> > > Dilute the middle run to 40-50% if you are drinking immediately
> or not
> > > ageing on oak. If aging, put in barrel or carboy with chips
> undiluted.
> > >
> > > Comments:
> > >
> > > -The real trick here is to collect enough beer strippig low wines
> to
> > > run a spirit run. You have two choices:
> > >
> > > 1) do multiple beer stripping runs to collect enough low wines
> > > 2) use a smaller spirit still than the stripping still
> > >
> > > -The next trick is doing multiple spirit runs so that you have
> feints
> > > on hand for subsequent batches. This improves the taste and
> consistency
> > > from batch to batch of the spirit produced and gives a better
> yeild for
> > > the hearts cut.
> > >
> > > -I learned this information from Making Pure Corn Whiskey.
> Written by
> > > Ian Smiley, and highly recommend this book to any who have not
> read it
> > > already.
> > >
> > > Bryan.
> > >
> > >
> > >
> > > --- In Distillers@yahoogroups.com, "kirtgk" <kirtgk@> wrote:
> > > >
> > > > ive made my first all grain mash and it is done fermenting. id
> like to
> > > > still it off today(Saturday). ive read a bunch on this from
> varying
> > > > sources and could possiably do it myself, but id really
> appreciate
> > > > some help. could someone with experience running all grain
> through a
> > > > pot still help me out here and give me a quick step by step
> here? i
> > > > just want to make sure ive understood correctly the temps and
> > > procedures.
> > > >
> > > > BTW im heating w/propane and using a mini still design without
> > > packing.
> > > >
> > > > anticipating a helpful response
> > > >
> > > > kirtgk
> > > >
> > >
> >
>

See msg 40611 for background.

MEDICINAL VODKA RECIPES
1)
2g cloves
9g mace
4l neutral alcohol (55%abv)
400ml water
sugar syrup (1.4kg sugar & 3l water)
Macerate, add water and distil. Add sugar syrup. color with cochineal
if desired.
2)
25g nutmeg
12g cloves
12g ginger
12g cinnamon
12g cubeb pepper
12g star anise
12g wormwood
8g mace
4g tormentil root
45g clove pinks (Dianthus caryophyllus)
45g linden (lime) flowers (Tilea europaea)
20g lavender flowers
20g sage
20g caraway
20g fennel leaves
25g mint (Mentha viridis)
25g betony root
25g common mistletoe
150g white bread roll
115ml borage water (infusion)
100ml strawberry water (infusion)
100ml lily-of-the-valley water (infusion)
50ml rose water (infusion)
1.2l wine
sugar syrup
Macerate crushed botanicals for 1 day, add infused waters and distil.
Add sugar syrup to taste.
3)
150g lavender flowers
100g lemon peel
50g rosemary flowers
50g wormwood root
50g bitter orange eel
50g cinnamon
50g cloves
25g orris root
25g cream of tartar
7l neutral alcohol (55%abv)
sugar syrup (1.6kg sugar & 7l water)
Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup.
4)
1.2l orange blossom water
750ml neutral alcohol (55%abv)
1 pinch of cinnamon
2 tbsp. coriander
250g sugar
Macerate for 3 weeks. Strain.
5)
1 handful (2 tbsp.) rosemary flowers or leaves
1 handful (2 tbsp.) rose petals
1 handful (2 tbsp.) sage
1 handful (2 tsp.) marjoram
1 handful (2 tbsp.) lavender
1 handful (2 tbsp.) lily-of-the-valley flowers
12g cubeb pepper
12g mace
12g cardamom
12g cinnamon
12 melegueta pepper (Aframomum melegueta)
2.5g cloves
1.8l neutral alcohol (55%abv)
sugar syrup
Macerate crushed botanicals and distil. Add sugar syrup to taste.
6)
75g lavender flowers
50g lemon peel (dried)
50g rosemary flowers
50g cinnamon
50g cloves
50g wormwood root
12g orris root
12g cream of tartar
11l neutral alcohol (55%abv)
sugar syrup (800g sugar & 3.5l water)
Macerate crushed botanicals for 3 weeks and distil. Add sugar syrup.
Strain.
7)
60g aniseed
60g elder flowers
40g orris root
40g raisins
40g cubeb pepper
20g rosehips
20g lemon balm
20g cardamom
20g camomile
20g laurel berries
20g cinnamon
10g mace
10g fennel
9l neutral alcohol (55%abv)
sugar syrup (1kg sugar & 2.8l water)
Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup.
8)
25g dried figs
35g marshmallow (Althea officinalis)
25g mint (Mentha viridis)
18g coltsfoot (Tussilago farfara)
25g male fern (Dryopteris filix)
25g speedwell (Veronica officinalis)
12g liquorice root
12g angelica
12g rosemary
12g fennel
12g cream of tartar
6g burdock (Arctium lappa)
6g pimento berries
6g aniseed
6g camomile
6g caraway
5l neutral alcohol (55%abv)
sugar syrup (800g sugar & 1.8l water)
Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup.
Strain.
9)
150g bitter orange peel
150g raisins
150g dried figs
100g aniseed
100g fennel
50g rosehips
18g elder flowers
18g rose petals
35g melegueta pepper
12g sweet flag (Acorus calamus)
12g liquorice root
6g cloves
6g lemon balm
9l neutral alcohol (55%abv)
3.5l water
sugar syrup (800g sugar & 3l water)
Macerate crushed botanicals for 2 weeks, add water and dsitil. Add
sugar syrup.
10)
200g lemon peel
100g liquorice root
70g orris root
50g rosemary flowers
130g liquorice root
70g orris root
50g rosemary flowers
16g cardamom
16g aniseed
5g cloves
5g lavender flowers
12l neutral alcohol (55%abv)
8 tbsp. salt
sugar syrup (1.3kg sugar &  5l water)
Macerate crushed botanicals for 1 week and distil. Add sugar syrup.
11)
400g terebinth gum (Pistacia teribinthus)
85g dill seed
80g rosemary
80g tormentil root
80g mastic gum (Pistacia lenticus)
80g nutmeg
80g cinnamon
80g frankincense (Boswellia sacra)
25g aniseed
20g saffron
12l neutral alcohol (55%abv)
Macerate crushed botanicals for 1 week and distil. Infuse saffron.
12)
20g burnet saxifrage (Pimpinella saxifraga)
20g sweet flag (Acorus calamus)
5 handfuls (10 tbsp.) yarrow
5 handfuls (10 tbsp.) bogbean/buckbean (Menyanthes trifoliata)
12l red wine
sugar syrup
Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup to
taste.
13)
100g coriander
100g ginger
50g cloves
25g nutmeg
4l red wine
6.5g saffron
sugar syrup
Macerate crushed botanicals for 1 week and distil. Add sugar syrup to
taste.
14)
100g ginger
100g coriander
50g cloves
25g nutmeg
12g myrrh (Commiphora myrrha)
(6g) saffron
4l neutral alcohol (55%abv)
sugar syrup
Macerate crushed botanicals for 1 day and distil. Add sugar syrup to
taste.
15)
400g mint
400g sage
400g aniseed
100g tormentil root
100g ginger
12l neutral alcohol (40-55%abv)
sugar syrup
Macerate for 3 weeks and distil. Add sugar syrup to taste.
16)
800g aniseed
800g sage
85g cardamom
70g ginger
12l neutral alcohol (55%abv)
9l water
sugar syrup
Macerate for 3 weeks, add water and distil. Add sugar syrup to taste.
17)
40g juniper berries
25g nutmeg
25g orris root
25g liquorice root
25g sweet flag (Acorus calamus)
25g aniseed
25g orange blossoms
12 g angelica root
22g cardamom
22g bitter orange peel
22g clove pinks (Dianthus caryophyllus)
22g ginger
22g sage
22g dill
24l neutral alcohol (55%abv)
sugar syrup
Macerate for 1 week and distil. Add sugar syrup to taste.
18)
6 handfuls (12 tbsp.) camomile
41/2 handfuls (9 tbsp.) bitter orange peel
1 handful (2 tbsp.) wormwood
1 handful (2 tbsp.) yarrow
1 handful (2 tbsp.) bogbean/buckbean (Menyanthes trifoliata)
50g dill seed
25g aniseed
25g fennel
25g caraway
3l neutral alcohol (55%abv)
sugar syrup
Macerate crushed botanicals for 1 week and distil. Add sugar syrup to
taste.

wal

Bryan,
You wrote that you Put on oak un-dilluted? Is that right? I thought
that the 'correct' ABV for aging was around 60%? If so I can quit
looking for distilled water! (I'd rather buy it)
Cheers
M


--- In Distillers@yahoogroups.com, "bbornais" <bbornais@...> wrote:
>
> The amount of feints you add is up to the distiller.  A good start is
> approximately 3:1 low wines to feints. As you distill more and more,
> you will eventually build up enough feints to do a spirit run
> entirely of said feints. This is considered the best by some.
>
> Of course, if this is your first run, then you don't have to worry
> about the ratio, because you have no feints at all!
>
> This is OK, it is just that your middle cut will be of a lesser
> quantity.
>
> Cheers and good luck,
>
> Bryan.
>
>
> --- In Distillers@yahoogroups.com, "kirtgk" <kirtgk@> wrote:
> >
> > thanks bryan.
> >  this is pretty much what i was after.were im at it is now almost
> > 11:00pm so ill be running it off tomorrow.
> > i do stripping runs and spirit runs for my sugar wash, and add the
> > heads and tails to the next run to increase yield of the hearts.
> this
> > proves effective there as i get larger hearts volume and the cuts
> seem
> > to be more defined.
> > is there a feints to new charge ratio i should use for a guideline?
> >
> > im hopping to get ian's book for Christmas from the wife.
> >
> > again thankyou for your help
> > kirtgk
> >
> >
> > --- In Distillers@yahoogroups.com, "bbornais" <bbornais@> wrote:
> > >
> > >
> > > There are two types of distillations here:
> > >
> > > 1) Beer Stripping Distillation:
> > >
> > > -Transfer the fermented and strained mash to the still
> > >
> > > -Collect the low wines until the still-head temp reaches about
> 98degC
> > >
> > > 2) Spirit-Run
> > >
> > > -Add some feints to the low wines from the beer stripping run
> > >
> > > -Transfer to still. Heat to boil, then turn heat down to run this
> slow
> > >
> > > -determine the end of the heads phase by measuring the percent
> alcohol
> > > of the emerging distillate. When it drops to 80%, switch to the
> middle
> > > run.
> > >
> > > -Transfer the heads to a container labelled 'feints'.
> > >
> > > -When the percent drops to 65%, switch to tails.
> > >
> > > -Collect tails until about 98degC. Transfer the tails to
> the 'feints'
> > > container.
> > >
> > > -place all the middle run fractions into a single container and
> mix.
> > > Dilute the middle run to 40-50% if you are drinking immediately
> or not
> > > ageing on oak. If aging, put in barrel or carboy with chips
> undiluted.
> > >
> > > Comments:
> > >
> > > -The real trick here is to collect enough beer strippig low wines
> to
> > > run a spirit run. You have two choices:
> > >
> > > 1) do multiple beer stripping runs to collect enough low wines
> > > 2) use a smaller spirit still than the stripping still
> > >
> > > -The next trick is doing multiple spirit runs so that you have
> feints
> > > on hand for subsequent batches. This improves the taste and
> consistency
> > > from batch to batch of the spirit produced and gives a better
> yeild for
> > > the hearts cut.
> > >
> > > -I learned this information from Making Pure Corn Whiskey.
> Written by
> > > Ian Smiley, and highly recommend this book to any who have not
> read it
> > > already.
> > >
> > > Bryan.
> > >
> > >
> > >
> > > --- In Distillers@yahoogroups.com, "kirtgk" <kirtgk@> wrote:
> > > >
> > > > ive made my first all grain mash and it is done fermenting. id
> like to
> > > > still it off today(Saturday). ive read a bunch on this from
> varying
> > > > sources and could possiably do it myself, but id really
> appreciate
> > > > some help. could someone with experience running all grain
> through a
> > > > pot still help me out here and give me a quick step by step
> here? i
> > > > just want to make sure ive understood correctly the temps and
> > > procedures.
> > > >
> > > > BTW im heating w/propane and using a mini still design without
> > > packing.
> > > >
> > > > anticipating a helpful response
> > > >
> > > > kirtgk
> > > >
> > >
> >
>

I don't know that you will save on water, because you will have to
dilute to drinking strength at some point.

My middle cuts are usually just above this (around 68%), so I don't
bother adding water to dilute until after the ageing process, but I
guess it is up to the distiller. Maybe someone with more knowledge of
how the commercial distillers age their spirit can add something more
here.

Bryan.

--- In Distillers@yahoogroups.com, "mstehelin" <mstehelin@...> wrote:
>
> Bryan,
> You wrote that you Put on oak un-dilluted? Is that right? I thought
> that the 'correct' ABV for aging was around 60%? If so I can quit
> looking for distilled water! (I'd rather buy it)
> Cheers
> M
>
>
> --- In Distillers@yahoogroups.com, "bbornais" <bbornais@> wrote:
> >
> > The amount of feints you add is up to the distiller.  A good
start is
> > approximately 3:1 low wines to feints. As you distill more and
more,
> > you will eventually build up enough feints to do a spirit run
> > entirely of said feints. This is considered the best by some.
> >
> > Of course, if this is your first run, then you don't have to
worry
> > about the ratio, because you have no feints at all!
> >
> > This is OK, it is just that your middle cut will be of a lesser
> > quantity.
> >
> > Cheers and good luck,
> >
> > Bryan.
> >
> >
> > --- In Distillers@yahoogroups.com, "kirtgk" <kirtgk@> wrote:
> > >
> > > thanks bryan.
> > >  this is pretty much what i was after.were im at it is now
almost
> > > 11:00pm so ill be running it off tomorrow.
> > > i do stripping runs and spirit runs for my sugar wash, and add
the
> > > heads and tails to the next run to increase yield of the
hearts.
> > this
> > > proves effective there as i get larger hearts volume and the
cuts
> > seem
> > > to be more defined.
> > > is there a feints to new charge ratio i should use for a
guideline?
> > >
> > > im hopping to get ian's book for Christmas from the wife.
> > >
> > > again thankyou for your help
> > > kirtgk
> > >
> > >
> > > --- In Distillers@yahoogroups.com, "bbornais" <bbornais@> wrote:
> > > >
> > > >
> > > > There are two types of distillations here:
> > > >
> > > > 1) Beer Stripping Distillation:
> > > >
> > > > -Transfer the fermented and strained mash to the still
> > > >
> > > > -Collect the low wines until the still-head temp reaches
about
> > 98degC
> > > >
> > > > 2) Spirit-Run
> > > >
> > > > -Add some feints to the low wines from the beer stripping run
> > > >
> > > > -Transfer to still. Heat to boil, then turn heat down to run
this
> > slow
> > > >
> > > > -determine the end of the heads phase by measuring the
percent
> > alcohol
> > > > of the emerging distillate. When it drops to 80%, switch to
the
> > middle
> > > > run.
> > > >
> > > > -Transfer the heads to a container labelled 'feints'.
> > > >
> > > > -When the percent drops to 65%, switch to tails.
> > > >
> > > > -Collect tails until about 98degC. Transfer the tails to
> > the 'feints'
> > > > container.
> > > >
> > > > -place all the middle run fractions into a single container
and
> > mix.
> > > > Dilute the middle run to 40-50% if you are drinking
immediately
> > or not
> > > > ageing on oak. If aging, put in barrel or carboy with chips
> > undiluted.
> > > >
> > > > Comments:
> > > >
> > > > -The real trick here is to collect enough beer strippig low
wines
> > to
> > > > run a spirit run. You have two choices:
> > > >
> > > > 1) do multiple beer stripping runs to collect enough low wines
> > > > 2) use a smaller spirit still than the stripping still
> > > >
> > > > -The next trick is doing multiple spirit runs so that you
have
> > feints
> > > > on hand for subsequent batches. This improves the taste and
> > consistency
> > > > from batch to batch of the spirit produced and gives a better
> > yeild for
> > > > the hearts cut.
> > > >
> > > > -I learned this information from Making Pure Corn Whiskey.
> > Written by
> > > > Ian Smiley, and highly recommend this book to any who have
not
> > read it
> > > > already.
> > > >
> > > > Bryan.
> > > >
> > > >
> > > >
> > > > --- In Distillers@yahoogroups.com, "kirtgk" <kirtgk@> wrote:
> > > > >
> > > > > ive made my first all grain mash and it is done fermenting.
id
> > like to
> > > > > still it off today(Saturday). ive read a bunch on this from
> > varying
> > > > > sources and could possiably do it myself, but id really
> > appreciate
> > > > > some help. could someone with experience running all grain
> > through a
> > > > > pot still help me out here and give me a quick step by step
> > here? i
> > > > > just want to make sure ive understood correctly the temps
and
> > > > procedures.
> > > > >
> > > > > BTW im heating w/propane and using a mini still design
without
> > > > packing.
> > > > >
> > > > > anticipating a helpful response
> > > > >
> > > > > kirtgk
> > > > >
> > > >
> > >
> >
>

What about using the controller off a hot water tank?


--- In Distillers@yahoogroups.com, "Firefox" <foxyfoxy50@...> wrote:
>
> The Triac in a standard lamp dimmer in the UK will power a max of
probably
> 500 Watts, that's about a 2 Amp Triac. To run a 3000 Watt heating
element
> this Triac will need upgrading to 6 Amps or more and as the Triac is so
> cheap I fitted a 12 Amp for good measure.
>
> As for radio interference most Radios & TVs are digital so no
effect. I have
> never had a problem.
>
>
>
> My philosophy is, keep it simple, if it works no problem, if it
ain't broke
> don't fix it but above all don't play with mains electricity if you
are not
> 100% sure of what you are doing.
>
> Bob
>
>
> No virus found in this outgoing message.
> Checked by AVG.
> Version: 7.5.488 / Virus Database: 269.15.10/1092 - Release Date:
25/10/2007
> 13:14
>

> What about using the controller off a hot water tank?
>

   Can you give a schematic of your conversion??
It sounds an easy way to make a controller










>
> --- In Distillers@yahoogroups.com, "Firefox" <foxyfoxy50@...> wrote:
>>
>> The Triac in a standard lamp dimmer in the UK will power a max of
> probably
>> 500 Watts, that's about a 2 Amp Triac. To run a 3000 Watt heating
> element
>> this Triac will need upgrading to 6 Amps or more and as the Triac is so
>> cheap I fitted a 12 Amp for good measure.
>>
>> As for radio interference most Radios & TVs are digital so no
> effect. I have
>> never had a problem.
>>
>>
>>
>> My philosophy is, keep it simple, if it works no problem, if it
> ain't broke
>> don't fix it but above all don't play with mains electricity if you
> are not
>> 100% sure of what you are doing.
>>
>> Bob
>>
>>
>> No virus found in this outgoing message.
>> Checked by AVG.
>> Version: 7.5.488 / Virus Database: 269.15.10/1092 - Release Date:
> 25/10/2007
>> 13:14
>>
>
>
>

HAHAHA!
I agree it sounds good but I have yet  to try it. I was throwing it
out there to see what others thought. I was wondering about the fact
that most heater controllers are 240 V but the 1500W Immersion heater
I have is 120V. Would that make a difference? Maybe a guy would have
to go 240V?  Other thoughts I had were that maybe hot water heaters
don't like to be diddled with constantly like a dimmer?? If so,
perhaps the best way to use it would be in conjunction with a digital
thermometer. Set your temp alarm. Once up to tempurature, plug in your
pre-set hot water heater control?? That might work......I would use a
couple  of over-sized hose clamps in series to mount the heater to the
bucket/keg/still. All said and done, hot water heater controls are
free for the taking off of tanks that are getting thrown out. Usually
the tanks fail not the electronics. Our garbage Dump is full of them.
Cheers
M

--- In Distillers@yahoogroups.com, davis668@... wrote:
>
> > What about using the controller off a hot water tank?
> >
>
>   Can you give a schematic of your conversion??
> It sounds an easy way to make a controller
>
>
>
>
>
>
>
>
>
>
> >
> > --- In Distillers@yahoogroups.com, "Firefox" <foxyfoxy50@> wrote:
> >>
> >> The Triac in a standard lamp dimmer in the UK will power a max of
> > probably
> >> 500 Watts, that's about a 2 Amp Triac. To run a 3000 Watt heating
> > element
> >> this Triac will need upgrading to 6 Amps or more and as the Triac
is so
> >> cheap I fitted a 12 Amp for good measure.
> >>
> >> As for radio interference most Radios & TVs are digital so no
> > effect. I have


> >> never had a problem.
> >>
> >>
> >>
> >> My philosophy is, keep it simple, if it works no problem, if it
> > ain't broke
> >> don't fix it but above all don't play with mains electricity if you
> > are not
> >> 100% sure of what you are doing.
> >>
> >> Bob
> >>
> >>
> >> No virus found in this outgoing message.
> >> Checked by AVG.
> >> Version: 7.5.488 / Virus Database: 269.15.10/1092 - Release Date:
> > 25/10/2007
> >> 13:14
> >>
> >
> >
> >
>

---

To: Distillers@yahoogroups.com
From: waljaco@...
Date: Mon, 29 Oct 2007 13:20:30 +0000
Subject: [Distillers] Russian flavored vodkas (18) - MEDICINAL VODKA RECIPES

See msg 40611 for background.

MEDICINAL VODKA RECIPES
1)
2g cloves
9g mace
4l neutral alcohol (55%abv)
400ml water
sugar syrup (1.4kg sugar & 3l water)
Macerate, add water and distil. Add sugar syrup. color with cochineal
if desired.
2)
25g nutmeg
12g cloves
12g ginger
12g cinnamon
12g cubeb pepper
12g star anise
12g wormwood
8g mace
4g tormentil root
45g clove pinks (Dianthus caryophyllus)
45g linden (lime) flowers (Tilea europaea)
20g lavender flowers
20g sage
20g caraway
20g fennel leaves
25g mint (Mentha viridis)
25g betony root
25g common mistletoe
150g white bread roll
115ml borage water (infusion)
100ml strawberry water (infusion)
100ml lily-of-the-valley water (infusion)
50ml rose water (infusion)
1.2l wine
sugar syrup
Macerate crushed botanicals for 1 day, add infused waters and distil.
Add sugar syrup to taste.
3)
150g lavender flowers
100g lemon peel
50g rosemary flowers
50g wormwood root
50g bitter orange eel
50g cinnamon
50g cloves
25g orris root
25g cream of tartar
7l neutral alcohol (55%abv)
sugar syrup (1.6kg sugar & 7l water)
Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup.
4)
1.2l orange blossom water
750ml neutral alcohol (55%abv)
1 pinch of cinnamon
2 tbsp. coriander
250g sugar
Macerate for 3 weeks. Strain.
5)
1 handful (2 tbsp.) rosemary flowers or leaves
1 handful (2 tbsp.) rose petals
1 handful (2 tbsp.) sage
1 handful (2 tsp.) marjoram
1 handful (2 tbsp.) lavender
1 handful (2 tbsp.) lily-of-the-valley flowers
12g cubeb pepper
12g mace
12g cardamom
12g cinnamon
12 melegueta pepper (Aframomum melegueta)
2.5g cloves
1.8l neutral alcohol (55%abv)
sugar syrup
Macerate crushed botanicals and distil. Add sugar syrup to taste.
6)
75g lavender flowers
50g lemon peel (dried)
50g rosemary flowers
50g cinnamon
50g cloves
50g wormwood root
12g orris root
12g cream of tartar
11l neutral alcohol (55%abv)
sugar syrup (800g sugar & 3.5l water)
Macerate crushed botanicals for 3 weeks and distil. Add sugar syrup.
Strain.
7)
60g aniseed
60g elder flowers
40g orris root
40g raisins
40g cubeb pepper
20g rosehips
20g lemon balm
20g cardamom
20g camomile
20g laurel berries
20g cinnamon
10g mace
10g fennel
9l neutral alcohol (55%abv)
sugar syrup (1kg sugar & 2.8l water)
Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup.
8)
25g dried figs
35g marshmallow (Althea officinalis)
25g mint (Mentha viridis)
18g coltsfoot (Tussilago farfara)
25g male fern (Dryopteris filix)
25g speedwell (Veronica officinalis)
12g liquorice root
12g angelica
12g rosemary
12g fennel
12g cream of tartar
6g burdock (Arctium lappa)
6g pimento berries
6g aniseed
6g camomile
6g caraway
5l neutral alcohol (55%abv)
sugar syrup (800g sugar & 1.8l water)
Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup.
Strain.
9)
150g bitter orange peel
150g raisins
150g dried figs
100g aniseed
100g fennel
50g rosehips
18g elder flowers
18g rose petals
35g melegueta pepper
12g sweet flag (Acorus calamus)
12g liquorice root
6g cloves
6g lemon balm
9l neutral alcohol (55%abv)
3.5l water
sugar syrup (800g sugar & 3l water)
Macerate crushed botanicals for 2 weeks, add water and dsitil. Add
sugar syrup.
10)
200g lemon peel
100g liquorice root
70g orris root
50g rosemary flowers
130g liquorice root
70g orris root
50g rosemary flowers
16g cardamom
16g aniseed
5g cloves
5g lavender flowers
12l neutral alcohol (55%abv)
8 tbsp. salt
sugar syrup (1.3kg sugar & 5l water)
Macerate crushed botanicals for 1 week and distil. Add sugar syrup.
11)
400g terebinth gum (Pistacia teribinthus)
85g dill seed
80g rosemary
80g tormentil root
80g mastic gum (Pistacia lenticus)
80g nutmeg
80g cinnamon
80g frankincense (Boswellia sacra)
25g aniseed
20g saffron
12l neutral alcohol (55%abv)
Macerate crushed botanicals for 1 week and distil. Infuse saffron.
12)
20g burnet saxifrage (Pimpinella saxifraga)
20g sweet flag (Acorus calamus)
5 handfuls (10 tbsp.) yarrow
5 handfuls (10 tbsp.) bogbean/buckbean (Menyanthes trifoliata)
12l red wine
sugar syrup
Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup to
taste.
13)
100g coriander
100g ginger
50g cloves
25g nutmeg
4l red wine
6.5g saffron
sugar syrup
Macerate crushed botanicals for 1 week and distil. Add sugar syrup to
taste.
14)
100g ginger
100g coriander
50g cloves
25g nutmeg
12g myrrh (Commiphora myrrha)
(6g) saffron
4l neutral alcohol (55%abv)
sugar syrup
Macerate crushed botanicals for 1 day and distil. Add sugar syrup to
taste.
15)
400g mint
400g sage
400g aniseed
100g tormentil root
100g ginger
12l neutral alcohol (40-55%abv)
sugar syrup
Macerate for 3 weeks and distil. Add sugar syrup to taste.
16)
800g aniseed
800g sage
85g cardamom
70g ginger
12l neutral alcohol (55%abv)
9l water
sugar syrup
Macerate for 3 weeks, add water and distil. Add sugar syrup to taste.
17)
40g juniper berries
25g nutmeg
25g orris root
25g liquorice root
25g sweet flag (Acorus calamus)
25g aniseed
25g orange blossoms
12 g angelica root
22g cardamom
22g bitter orange peel
22g clove pinks (Dianthus caryophyllus)
22g ginger
22g sage
22g dill
24l neutral alcohol (55%abv)
sugar syrup
Macerate for 1 week and distil. Add sugar syrup to taste.
18)
6 handfuls (12 tbsp.) camomile
41/2 handfuls (9 tbsp.) bitter orange peel
1 handful (2 tbsp.) wormwood
1 handful (2 tbsp.) yarrow
1 handful (2 tbsp.) bogbean/buckbean (Menyanthes trifoliata)
50g dill seed
25g aniseed
25g fennel
25g caraway
3l neutral alcohol (55%abv)
sugar syrup
Macerate crushed botanicals for 1 week and distil. Add sugar syrup to
taste.

wal

Top-posted for clarity...

OK guys.  This thread is starting to enter the realms of dangerous.
This forum does NOT endorse untried or unproven practices.

1.  Electricity & ethanol is a dangerous mix in unskilled hands.
2. If you don't know electricity by education or experience, leave
it to the qualified people.
3.  Don't offer advice which may be construed by the unwary or
intelligence-challenged as "Gospel".
4.  Electricity is like fire; a good servant but a bad master.  In
many cases you only get to make one mistake_your LAST one.

Sherman (Pint-O-shine) posted some schematics of home-brewed (pun
intended) controllers that will fit the bill for those who know
electrics & electronics.

All others wanting to harness variable input power should buy ready-
made & certified controllers; eg. Sutronics.

If looking for a cheap, safe & non-technical solution, consider dual
elements & standard switching.

As for hot water tank controllers, a little perusing some of the
archives will turn up the fact that they, like most switches on
stoves, frypans etc., are just bi-metal contacts which are too slow
to react & not suitable to maintain equilibrium in a column.


Above all, DON'T throw something "out there" untested which has the
potential to kill or maim.  The world is full of idiots prepared to
try 'most anything they're told about.  There getting fewer in
number, due to the results of their actions.  But I for one don't
want the demise of any on my conscience.

Slainte!
regards Harry




--- In Distillers@yahoogroups.com, "buckapint" <mstehelin@...> wrote:
>
> HAHAHA!
> I agree it sounds good but I have yet  to try it. I was throwing it
> out there to see what others thought. I was wondering about the
fact
> that most heater controllers are 240 V but the 1500W Immersion
heater
> I have is 120V. Would that make a difference? Maybe a guy would
have
> to go 240V?  Other thoughts I had were that maybe hot water heaters
> don't like to be diddled with constantly like a dimmer?? If so,
> perhaps the best way to use it would be in conjunction with a
digital
> thermometer. Set your temp alarm. Once up to tempurature, plug in
your
> pre-set hot water heater control?? That might work......I would
use a
> couple  of over-sized hose clamps in series to mount the heater to
the
> bucket/keg/still. All said and done, hot water heater controls are
> free for the taking off of tanks that are getting thrown out.
Usually
> the tanks fail not the electronics. Our garbage Dump is full of
them.
> Cheers
> M
>
> --- In Distillers@yahoogroups.com, davis668@ wrote:
> >
> > > What about using the controller off a hot water tank?
> > >
> >
> >   Can you give a schematic of your conversion??
> > It sounds an easy way to make a controller
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> > >
> > > --- In Distillers@yahoogroups.com, "Firefox" <foxyfoxy50@>
wrote:
> > >>
> > >> The Triac in a standard lamp dimmer in the UK will power a
max of
> > > probably
> > >> 500 Watts, that's about a 2 Amp Triac. To run a 3000 Watt
heating
> > > element
> > >> this Triac will need upgrading to 6 Amps or more and as the
Triac
> is so
> > >> cheap I fitted a 12 Amp for good measure.
> > >>
> > >> As for radio interference most Radios & TVs are digital so no
> > > effect. I have
>
>
> > >> never had a problem.
> > >>
> > >>
> > >>
> > >> My philosophy is, keep it simple, if it works no problem, if
it
> > > ain't broke
> > >> don't fix it but above all don't play with mains electricity
if you
> > > are not
> > >> 100% sure of what you are doing.
> > >>
> > >> Bob
> > >>
> > >>
> > >> No virus found in this outgoing message.
> > >> Checked by AVG.
> > >> Version: 7.5.488 / Virus Database: 269.15.10/1092 - Release
Date:
> > > 25/10/2007
> > >> 13:14
> > >>
> > >
> > >
> > >
> >
>

Thank you, Harry.  Well said and needed to be said!!!!  That thread was getting
scarey.


blanik


  ----- Original Message -----
> From: Harry <gnikomson2000@...>
> To: Distillers@yahoogroups.com
> Subject: [Distillers] Re: Power controller Question?
> Date: Tue, 30 Oct:03:43 -0000
>
>
> Top-posted for clarity...
>
> OK guys.  This thread is starting to enter the realms of dangerous.
> This forum does NOT endorse untried or unproven practices.
>
> 1.  Electricity & ethanol is a dangerous mix in unskilled hands.
> 2. If you don't know electricity by education or experience, leave
> it to the qualified people.
> 3.  Don't offer advice which may be construed by the unwary or
> intelligence-challenged as "Gospel".
> 4.  Electricity is like fire; a good servant but a bad master.  In
> many cases you only get to make one mistake_your LAST one.
>
> Sherman (Pint-O-shine) posted some schematics of home-brewed (pun
> intended) controllers that will fit the bill for those who know
> electrics & electronics.
>
> All others wanting to harness variable input power should buy ready-
> made & certified controllers; eg. Sutronics.
>
> If looking for a cheap, safe & non-technical solution, consider dual
> elements & standard switching.
>
> As for hot water tank controllers, a little perusing some of the
> archives will turn up the fact that they, like most switches on
> stoves, frypans etc., are just bi-metal contacts which are too slow
> to react & not suitable to maintain equilibrium in a column.
>
>
> Above all, DON'T throw something "out there" untested which has the
> potential to kill or maim.  The world is full of idiots prepared to
> try 'most anything they're told about.  There getting fewer in
> number, due to the results of their actions.  But I for one don't
> want the demise of any on my conscience.
>
> Slainte!
> regards Harry
>
>
>
>
> --- In Distillers@yahoogroups.com, "buckapint" <mstehelin@...> wrote:
> >
> > HAHAHA!
> > I agree it sounds good but I have yet  to try it. I was throwing it
> > out there to see what others thought. I was wondering about the
> fact
> > that most heater controllers are 240 V but the 1500W Immersion
> heater
> > I have is 120V. Would that make a difference? Maybe a guy would
> have
> > to go 240V?  Other thoughts I had were that maybe hot water heaters
> > don't like to be diddled with constantly like a dimmer?? If so,
> > perhaps the best way to use it would be in conjunction with a
> digital
> > thermometer. Set your temp alarm. Once up to tempurature, plug in
> your
> > pre-set hot water heater control?? That might work......I would
> use a
> > couple  of over-sized hose clamps in series to mount the heater to
> the
> > bucket/keg/still. All said and done, hot water heater controls are
> > free for the taking off of tanks that are getting thrown out.
> Usually
> > the tanks fail not the electronics. Our garbage Dump is full of
> them.
> > Cheers
> > M
> >
> > --- In Distillers@yahoogroups.com, davis668@ wrote:
> > >
> > > > What about using the controller off a hot water tank?
> > > >
> > > >   Can you give a schematic of your conversion??
> > > It sounds an easy way to make a controller
> > > > > > > > > > > > > >
> > > > --- In Distillers@yahoogroups.com, "Firefox" <foxyfoxy50@>
> wrote:
> > > >>
> > > >> The Triac in a standard lamp dimmer in the UK will power a
> max of
> > > > probably
> > > >> 500 Watts, that's about a 2 Amp Triac. To run a 3000 Watt
> heating
> > > > element
> > > >> this Triac will need upgrading to 6 Amps or more and as the
> Triac
> > is so
> > > >> cheap I fitted a 12 Amp for good measure.
> > > >>
> > > >> As for radio interference most Radios & TVs are digital so no
> > > > effect. I have
> >
> >
> > > >> never had a problem.
> > > >>
> > > >>
> > > >>
> > > >> My philosophy is, keep it simple, if it works no problem, if
> it
> > > > ain't broke
> > > >> don't fix it but above all don't play with mains electricity
> if you
> > > > are not
> > > >> 100% sure of what you are doing.
> > > >>
> > > >> Bob
> > > >>
> > > >>
> > > >> No virus found in this outgoing message.
> > > >> Checked by AVG.
> > > >> Version: 7.5.488 / Virus Database: 269.15.10/1092 - Release
> Date:
> > > > 25/10/2007
> > > >> 13:14
> > > >>
> > > >
> > > >
> > > >
> > >
> >

>



"Most of the troubles of the world are caused by human beings". (Shakyamuni
Buddha)

SOARING, SAILING AND SKYDIVING web page
http://www.angelfire.com/fl2/cloudbase/



--
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Surf the Web in a faster, safer and easier way:
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Powered by Outblaze

You tell me what the problem is...
en iyi dileklerimle,
wal
--- In Distillers@yahoogroups.com, tekin cetin <tekincetin@...> wrote:
>
>
> Wal
>
> Why r u Sending always an e mail.I am just continue to seeing you to
vodca
>
> what was the problem?
>
> Tekin
>
>
> To: Distillers@...: waljaco@...: Mon, 29 Oct 2007 13:20:30
+0000Subject: [Distillers] Russian flavored vodkas (18) - MEDICINAL
VODKA RECIPES
>
>
>
>
> See msg 40611 for background.MEDICINAL VODKA RECIPES1)2g cloves9g
mace4l neutral alcohol (55%abv)400ml watersugar syrup (1.4kg sugar &
3l water)Macerate, add water and distil. Add sugar syrup. color with
cochinealif desired.2)25g nutmeg12g cloves12g ginger12g cinnamon12g
cubeb pepper12g star anise12g wormwood8g mace4g tormentil root45g
clove pinks (Dianthus caryophyllus)45g linden (lime) flowers (Tilea
europaea)20g lavender flowers20g sage20g caraway20g fennel leaves25g
mint (Mentha viridis)25g betony root25g common mistletoe150g white
bread roll115ml borage water (infusion)100ml strawberry water
(infusion)100ml lily-of-the-valley water (infusion)50ml rose water
(infusion)1.2l winesugar syrupMacerate crushed botanicals for 1 day,
add infused waters and distil.Add sugar syrup to taste.3)150g lavender
flowers100g lemon peel50g rosemary flowers50g wormwood root50g bitter
orange eel50g cinnamon50g cloves25g orris root25g cream of tartar7l
neutral alcohol (55%abv)sugar syrup (1.6kg sugar & 7l water)Macerate
crushed botanicals for 2 weeks and distil. Add sugar syrup.4)1.2l
orange blossom water750ml neutral alcohol (55%abv)1 pinch of cinnamon2
tbsp. coriander250g sugarMacerate for 3 weeks. Strain.5)1 handful (2
tbsp.) rosemary flowers or leaves1 handful (2 tbsp.) rose petals1
handful (2 tbsp.) sage1 handful (2 tsp.) marjoram1 handful (2 tbsp.)
lavender1 handful (2 tbsp.) lily-of-the-valley flowers12g cubeb
pepper12g mace12g cardamom12g cinnamon12 melegueta pepper (Aframomum
melegueta)2.5g cloves1.8l neutral alcohol (55%abv)sugar syrupMacerate
crushed botanicals and distil. Add sugar syrup to taste.6)75g lavender
flowers50g lemon peel (dried)50g rosemary flowers50g cinnamon50g
cloves50g wormwood root12g orris root12g cream of tartar11l neutral
alcohol (55%abv)sugar syrup (800g sugar & 3.5l water)Macerate crushed
botanicals for 3 weeks and distil. Add sugar syrup.Strain.7)60g
aniseed60g elder flowers40g orris root40g raisins40g cubeb pepper20g
rosehips20g lemon balm20g cardamom20g camomile20g laurel berries20g
cinnamon10g mace10g fennel9l neutral alcohol (55%abv)sugar syrup (1kg
sugar & 2.8l water)Macerate crushed botanicals for 2 weeks and distil.
Add sugar syrup.8)25g dried figs35g marshmallow (Althea
officinalis)25g mint (Mentha viridis)18g coltsfoot (Tussilago
farfara)25g male fern (Dryopteris filix)25g speedwell (Veronica
officinalis)12g liquorice root12g angelica12g rosemary12g fennel12g
cream of tartar6g burdock (Arctium lappa)6g pimento berries6g
aniseed6g camomile6g caraway5l neutral alcohol (55%abv)sugar syrup
(800g sugar & 1.8l water)Macerate crushed botanicals for 2 weeks and
distil. Add sugar syrup.Strain.9)150g bitter orange peel150g
raisins150g dried figs100g aniseed100g fennel50g rosehips18g elder
flowers18g rose petals35g melegueta pepper12g sweet flag (Acorus
calamus)12g liquorice root6g cloves6g lemon balm9l neutral alcohol
(55%abv)3.5l watersugar syrup (800g sugar & 3l water)Macerate crushed
botanicals for 2 weeks, add water and dsitil. Addsugar syrup.10)200g
lemon peel100g liquorice root70g orris root50g rosemary flowers130g
liquorice root70g orris root50g rosemary flowers16g cardamom16g
aniseed5g cloves5g lavender flowers12l neutral alcohol (55%abv)8 tbsp.
saltsugar syrup (1.3kg sugar & 5l water)Macerate crushed botanicals
for 1 week and distil. Add sugar syrup.11)400g terebinth gum (Pistacia
teribinthus)85g dill seed80g rosemary80g tormentil root80g mastic gum
(Pistacia lenticus)80g nutmeg80g cinnamon80g frankincense (Boswellia
sacra)25g aniseed20g saffron12l neutral alcohol (55%abv)Macerate
crushed botanicals for 1 week and distil. Infuse saffron.12)20g burnet
saxifrage (Pimpinella saxifraga)20g sweet flag (Acorus calamus)5
handfuls (10 tbsp.) yarrow5 handfuls (10 tbsp.) bogbean/buckbean
(Menyanthes trifoliata)12l red winesugar syrupMacerate crushed
botanicals for 2 weeks and distil. Add sugar syrup totaste.13)100g
coriander100g ginger50g cloves25g nutmeg4l red wine6.5g saffronsugar
syrupMacerate crushed botanicals for 1 week and distil. Add sugar
syrup totaste.14)100g ginger100g coriander50g cloves25g nutmeg12g
myrrh (Commiphora myrrha)(6g) saffron4l neutral alcohol (55%abv)sugar
syrupMacerate crushed botanicals for 1 day and distil. Add sugar syrup
totaste.15)400g mint400g sage400g aniseed100g tormentil root100g
ginger12l neutral alcohol (40-55%abv)sugar syrupMacerate for 3 weeks
and distil. Add sugar syrup to taste.16)800g aniseed800g sage85g
cardamom70g ginger12l neutral alcohol (55%abv)9l watersugar
syrupMacerate for 3 weeks, add water and distil. Add sugar syrup to
taste.17)40g juniper berries25g nutmeg25g orris root25g liquorice
root25g sweet flag (Acorus calamus)25g aniseed25g orange blossoms12 g
angelica root22g cardamom22g bitter orange peel22g clove pinks
(Dianthus caryophyllus)22g ginger22g sage22g dill24l neutral alcohol
(55%abv)sugar syrupMacerate for 1 week and distil. Add sugar syrup to
taste.18)6 handfuls (12 tbsp.) camomile41/2 handfuls (9 tbsp.) bitter
orange peel1 handful (2 tbsp.) wormwood1 handful (2 tbsp.) yarrow1
handful (2 tbsp.) bogbean/buckbean (Menyanthes trifoliata)50g dill
seed25g aniseed25g fennel25g caraway3l neutral alcohol (55%abv)sugar
syrupMacerate crushed botanicals for 1 week and distil. Add sugar
syrup totaste.wal
>
>
>
>
>
>
> _________________________________________________________________
> Windows Live Hotmail and Microsoft Office Outlook – together at
last.  Get it now.
>
http://office.microsoft.com/en-us/outlook/HA102225181033.aspx?pid=CL100626971033
>

Great!
I'm all in for "tried & true". I looked for Pint o shine's schematic
under his name in the files section. Didn't see anything that looked
electronic control related. Could you direct me to it?
Thanks
M


--- In Distillers@yahoogroups.com, "Harry" <gnikomson2000@...> wrote:
>
> Top-posted for clarity...
>
> OK guys.  This thread is starting to enter the realms of dangerous.
> This forum does NOT endorse untried or unproven practices.
>
> 1.  Electricity & ethanol is a dangerous mix in unskilled hands.
> 2. If you don't know electricity by education or experience, leave
> it to the qualified people.
> 3.  Don't offer advice which may be construed by the unwary or
> intelligence-challenged as "Gospel".
> 4.  Electricity is like fire; a good servant but a bad master.  In
> many cases you only get to make one mistake_your LAST one.
>
> Sherman (Pint-O-shine) posted some schematics of home-brewed (pun
> intended) controllers that will fit the bill for those who know
> electrics & electronics.
>
> All others wanting to harness variable input power should buy ready-
> made & certified controllers; eg. Sutronics.
>
> If looking for a cheap, safe & non-technical solution, consider dual
> elements & standard switching.
>
> As for hot water tank controllers, a little perusing some of the
> archives will turn up the fact that they, like most switches on
> stoves, frypans etc., are just bi-metal contacts which are too slow
> to react & not suitable to maintain equilibrium in a column.
>
>
> Above all, DON'T throw something "out there" untested which has the
> potential to kill or maim.  The world is full of idiots prepared to
> try 'most anything they're told about.  There getting fewer in
> number, due to the results of their actions.  But I for one don't
> want the demise of any on my conscience.
>
> Slainte!
> regards Harry
>
>
>
>
> --- In Distillers@yahoogroups.com, "buckapint" <mstehelin@> wrote:
> >
> > HAHAHA!
> > I agree it sounds good but I have yet  to try it. I was throwing it
> > out there to see what others thought. I was wondering about the
> fact
> > that most heater controllers are 240 V but the 1500W Immersion
> heater
> > I have is 120V. Would that make a difference? Maybe a guy would
> have
> > to go 240V?  Other thoughts I had were that maybe hot water heaters
> > don't like to be diddled with constantly like a dimmer?? If so,
> > perhaps the best way to use it would be in conjunction with a
> digital
> > thermometer. Set your temp alarm. Once up to tempurature, plug in
> your
> > pre-set hot water heater control?? That might work......I would
> use a
> > couple  of over-sized hose clamps in series to mount the heater to
> the
> > bucket/keg/still. All said and done, hot water heater controls are
> > free for the taking off of tanks that are getting thrown out.
> Usually
> > the tanks fail not the electronics. Our garbage Dump is full of
> them.
> > Cheers
> > M
> >
> > --- In Distillers@yahoogroups.com, davis668@ wrote:
> > >
> > > > What about using the controller off a hot water tank?
> > > >
> > >
> > >   Can you give a schematic of your conversion??
> > > It sounds an easy way to make a controller
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > > >
> > > > --- In Distillers@yahoogroups.com, "Firefox" <foxyfoxy50@>
> wrote:
> > > >>
> > > >> The Triac in a standard lamp dimmer in the UK will power a
> max of
> > > > probably
> > > >> 500 Watts, that's about a 2 Amp Triac. To run a 3000 Watt
> heating
> > > > element
> > > >> this Triac will need upgrading to 6 Amps or more and as the
> Triac
> > is so
> > > >> cheap I fitted a 12 Amp for good measure.
> > > >>
> > > >> As for radio interference most Radios & TVs are digital so no
> > > > effect. I have
> >
> >
> > > >> never had a problem.
> > > >>
> > > >>
> > > >>
> > > >> My philosophy is, keep it simple, if it works no problem, if
> it
> > > > ain't broke
> > > >> don't fix it but above all don't play with mains electricity
> if you
> > > > are not
> > > >> 100% sure of what you are doing.
> > > >>
> > > >> Bob
> > > >>
> > > >>
> > > >> No virus found in this outgoing message.
> > > >> Checked by AVG.
> > > >> Version: 7.5.488 / Virus Database: 269.15.10/1092 - Release
> Date:
> > > > 25/10/2007
> > > >> 13:14
> > > >>
> > > >
> > > >
> > > >
> > >
> >
>

--- In Distillers@yahoogroups.com, "buckapint" <mstehelin@...> wrote:
>
> Great!
> I'm all in for "tried & true". I looked for Pint o shine's schematic
> under his name in the files section. Didn't see anything that looked
> electronic control related. Could you direct me to it?
> Thanks
> M


http://groups.yahoo.com/group/Distillers/message/38537

Follow the link in that message.


Slainte!
regards Harry

http://www.amsyrup.com/sloj/images/lightdimmer_220VAC.JPG
This is the simplest one. The "robbed" IC is at least 600W. Do not
use the 300W ones because they have been proven to be too light for
the job.

--- In Distillers@yahoogroups.com, "buckapint" <mstehelin@...> wrote:
>
> Great!
> I'm all in for "tried & true". I looked for Pint o shine's schematic
> under his name in the files section. Didn't see anything that looked
> electronic control related. Could you direct me to it?
> Thanks
> M
>
>
> --- In Distillers@yahoogroups.com, "Harry" <gnikomson2000@> wrote:
> >
> > Top-posted for clarity...
> >
> > OK guys.  This thread is starting to enter the realms of
dangerous.
> > This forum does NOT endorse untried or unproven practices.
> >
> > 1.  Electricity & ethanol is a dangerous mix in unskilled hands.
> > 2. If you don't know electricity by education or experience,
leave
> > it to the qualified people.
> > 3.  Don't offer advice which may be construed by the unwary or
> > intelligence-challenged as "Gospel".
> > 4.  Electricity is like fire; a good servant but a bad master.
In
> > many cases you only get to make one mistake_your LAST one.
> >
> > Sherman (Pint-O-shine) posted some schematics of home-brewed (pun
> > intended) controllers that will fit the bill for those who know
> > electrics & electronics.
> >
> > All others wanting to harness variable input power should buy
ready-
> > made & certified controllers; eg. Sutronics.
> >
> > If looking for a cheap, safe & non-technical solution, consider
dual
> > elements & standard switching.
> >
> > As for hot water tank controllers, a little perusing some of the
> > archives will turn up the fact that they, like most switches on
> > stoves, frypans etc., are just bi-metal contacts which are too
slow
> > to react & not suitable to maintain equilibrium in a column.
> >
> >
> > Above all, DON'T throw something "out there" untested which has
the
> > potential to kill or maim.  The world is full of idiots prepared
to
> > try 'most anything they're told about.  There getting fewer in
> > number, due to the results of their actions.  But I for one don't
> > want the demise of any on my conscience.
> >
> > Slainte!
> > regards Harry
> >
> >
> >
> >
> > --- In Distillers@yahoogroups.com, "buckapint" <mstehelin@> wrote:
> > >
> > > HAHAHA!
> > > I agree it sounds good but I have yet  to try it. I was
throwing it
> > > out there to see what others thought. I was wondering about the
> > fact
> > > that most heater controllers are 240 V but the 1500W Immersion
> > heater
> > > I have is 120V. Would that make a difference? Maybe a guy would
> > have
> > > to go 240V?  Other thoughts I had were that maybe hot water
heaters
> > > don't like to be diddled with constantly like a dimmer?? If so,
> > > perhaps the best way to use it would be in conjunction with a
> > digital
> > > thermometer. Set your temp alarm. Once up to tempurature, plug
in
> > your
> > > pre-set hot water heater control?? That might work......I would
> > use a
> > > couple  of over-sized hose clamps in series to mount the heater
to
> > the
> > > bucket/keg/still. All said and done, hot water heater controls
are
> > > free for the taking off of tanks that are getting thrown out.
> > Usually
> > > the tanks fail not the electronics. Our garbage Dump is full of
> > them.
> > > Cheers
> > > M
> > >
> > > --- In Distillers@yahoogroups.com, davis668@ wrote:
> > > >
> > > > > What about using the controller off a hot water tank?
> > > > >
> > > >
> > > >   Can you give a schematic of your conversion??
> > > > It sounds an easy way to make a controller
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > > >
> > > > > --- In Distillers@yahoogroups.com, "Firefox" <foxyfoxy50@>
> > wrote:
> > > > >>
> > > > >> The Triac in a standard lamp dimmer in the UK will power a
> > max of
> > > > > probably
> > > > >> 500 Watts, that's about a 2 Amp Triac. To run a 3000 Watt
> > heating
> > > > > element
> > > > >> this Triac will need upgrading to 6 Amps or more and as
the
> > Triac
> > > is so
> > > > >> cheap I fitted a 12 Amp for good measure.
> > > > >>
> > > > >> As for radio interference most Radios & TVs are digital so
no
> > > > > effect. I have
> > >
> > >
> > > > >> never had a problem.
> > > > >>
> > > > >>
> > > > >>
> > > > >> My philosophy is, keep it simple, if it works no problem,
if
> > it
> > > > > ain't broke
> > > > >> don't fix it but above all don't play with mains
electricity
> > if you
> > > > > are not
> > > > >> 100% sure of what you are doing.
> > > > >>
> > > > >> Bob
> > > > >>
> > > > >>
> > > > >> No virus found in this outgoing message.
> > > > >> Checked by AVG.
> > > > >> Version: 7.5.488 / Virus Database: 269.15.10/1092 -
Release
> > Date:
> > > > > 25/10/2007
> > > > >> 13:14
> > > > >>
> > > > >
> > > > >
> > > > >
> > > >
> > >
> >
>

I also have 555 timer driven ones which do not suffer from
hysteresis. I have circuits to drive these from a pc parallel port
also. If you need highly isolated ones I suggest Crydom 3vdc
triggered 40 amp solid state relays. I am using one of these as a an
interface to my pc for power control.
I an working on another self contained, logging, power control with k-
type thermocouple feedback complete with LCD display and membrane
button pannel. The PC running windows is proving too slow for some of
the functions I am trying to get done.
I have always wondered who would be interested in a kit of parts for
a complete unit. I could see a kit costing about US$50 not including
shipping, for a 40 amp 240 vac controller. It would conservatively
control a 4.5kw element. This would be all parts except for an
enclosure. Simple on/off switch and a volume control knob style
controller.
I envision a small circuit board with all parts ready to assemble and
a small amount of soldering experience needed.

If you would be interested e-mail me directly and let me know. If I
started tomorrow the lead time would be about 15 days to aquire
parts, get the circuit boards made and create a disk of instructions.


--- In Distillers@yahoogroups.com, "Sherman" <pintoshine@...> wrote:
>
> http://www.amsyrup.com/sloj/images/lightdimmer_220VAC.JPG
> This is the simplest one. The "robbed" IC is at least 600W. Do not
> use the 300W ones because they have been proven to be too light for
> the job.
>
> --- In Distillers@yahoogroups.com, "buckapint" <mstehelin@> wrote:
> >
> > Great!
> > I'm all in for "tried & true". I looked for Pint o shine's
schematic
> > under his name in the files section. Didn't see anything that
looked
> > electronic control related. Could you direct me to it?
> > Thanks
> > M
> >
> >
> > --- In Distillers@yahoogroups.com, "Harry" <gnikomson2000@> wrote:
> > >
> > > Top-posted for clarity...
> > >
> > > OK guys.  This thread is starting to enter the realms of
> dangerous.
> > > This forum does NOT endorse untried or unproven practices.
> > >
> > > 1.  Electricity & ethanol is a dangerous mix in unskilled hands.
> > > 2. If you don't know electricity by education or experience,
> leave
> > > it to the qualified people.
> > > 3.  Don't offer advice which may be construed by the unwary or
> > > intelligence-challenged as "Gospel".
> > > 4.  Electricity is like fire; a good servant but a bad master.
> In
> > > many cases you only get to make one mistake_your LAST one.
> > >
> > > Sherman (Pint-O-shine) posted some schematics of home-brewed
(pun
> > > intended) controllers that will fit the bill for those who know
> > > electrics & electronics.
> > >
> > > All others wanting to harness variable input power should buy
> ready-
> > > made & certified controllers; eg. Sutronics.
> > >
> > > If looking for a cheap, safe & non-technical solution, consider
> dual
> > > elements & standard switching.
> > >
> > > As for hot water tank controllers, a little perusing some of
the
> > > archives will turn up the fact that they, like most switches on
> > > stoves, frypans etc., are just bi-metal contacts which are too
> slow
> > > to react & not suitable to maintain equilibrium in a column.
> > >
> > >
> > > Above all, DON'T throw something "out there" untested which has
> the
> > > potential to kill or maim.  The world is full of idiots
prepared
> to
> > > try 'most anything they're told about.  There getting fewer in
> > > number, due to the results of their actions.  But I for one
don't
> > > want the demise of any on my conscience.
> > >
> > > Slainte!
> > > regards Harry
> > >
> > >
> > >
> > >
> > > --- In Distillers@yahoogroups.com, "buckapint" <mstehelin@>
wrote:
> > > >
> > > > HAHAHA!
> > > > I agree it sounds good but I have yet  to try it. I was
> throwing it
> > > > out there to see what others thought. I was wondering about
the
> > > fact
> > > > that most heater controllers are 240 V but the 1500W
Immersion
> > > heater
> > > > I have is 120V. Would that make a difference? Maybe a guy
would
> > > have
> > > > to go 240V?  Other thoughts I had were that maybe hot water
> heaters
> > > > don't like to be diddled with constantly like a dimmer?? If
so,
> > > > perhaps the best way to use it would be in conjunction with a
> > > digital
> > > > thermometer. Set your temp alarm. Once up to tempurature,
plug
> in
> > > your
> > > > pre-set hot water heater control?? That might work......I
would
> > > use a
> > > > couple  of over-sized hose clamps in series to mount the
heater
> to
> > > the
> > > > bucket/keg/still. All said and done, hot water heater
controls
> are
> > > > free for the taking off of tanks that are getting thrown out.
> > > Usually
> > > > the tanks fail not the electronics. Our garbage Dump is full
of
> > > them.
> > > > Cheers
> > > > M
> > > >
> > > > --- In Distillers@yahoogroups.com, davis668@ wrote:
> > > > >
> > > > > > What about using the controller off a hot water tank?
> > > > > >
> > > > >
> > > > >   Can you give a schematic of your conversion??
> > > > > It sounds an easy way to make a controller
> > > > >
> > > > >
> > > > >
> > > > >
> > > > >
> > > > >
> > > > >
> > > > >
> > > > >
> > > > >
> > > > > >
> > > > > > --- In Distillers@yahoogroups.com, "Firefox"
<foxyfoxy50@>
> > > wrote:
> > > > > >>
> > > > > >> The Triac in a standard lamp dimmer in the UK will power
a
> > > max of
> > > > > > probably
> > > > > >> 500 Watts, that's about a 2 Amp Triac. To run a 3000
Watt
> > > heating
> > > > > > element
> > > > > >> this Triac will need upgrading to 6 Amps or more and as
> the
> > > Triac
> > > > is so
> > > > > >> cheap I fitted a 12 Amp for good measure.
> > > > > >>
> > > > > >> As for radio interference most Radios & TVs are digital
so
> no
> > > > > > effect. I have
> > > >
> > > >
> > > > > >> never had a problem.
> > > > > >>
> > > > > >>
> > > > > >>
> > > > > >> My philosophy is, keep it simple, if it works no
problem,
> if
> > > it
> > > > > > ain't broke
> > > > > >> don't fix it but above all don't play with mains
> electricity
> > > if you
> > > > > > are not
> > > > > >> 100% sure of what you are doing.
> > > > > >>
> > > > > >> Bob
> > > > > >>
> > > > > >>
> > > > > >> No virus found in this outgoing message.
> > > > > >> Checked by AVG.
> > > > > >> Version: 7.5.488 / Virus Database: 269.15.10/1092 -
> Release
> > > Date:
> > > > > > 25/10/2007
> > > > > >> 13:14
> > > > > >>
> > > > > >
> > > > > >
> > > > > >
> > > > >
> > > >
> > >
> >
>

Is there a particular reason for using K type over T type or J type
thermocouple wire?

K type has almost twice the error according to Omega, and is more
expensive. It does however have a wider temperature range.

Sven

--- In Distillers@yahoogroups.com, "Sherman" <pintoshine@...> wrote:
>
> I also have 555 timer driven ones which do not suffer from
> hysteresis. I have circuits to drive these from a pc parallel port
> also. If you need highly isolated ones I suggest Crydom 3vdc
> triggered 40 amp solid state relays. I am using one of these as a
an
> interface to my pc for power control.
> I an working on another self contained, logging, power control with
k-
> type thermocouple feedback complete with LCD display and membrane
> button pannel. The PC running windows is proving too slow for some
of
> the functions I am trying to get done.
> I have always wondered who would be interested in a kit of parts
for
> a complete unit. I could see a kit costing about US$50 not
including
> shipping, for a 40 amp 240 vac controller. It would conservatively
> control a 4.5kw element. This would be all parts except for an
> enclosure. Simple on/off switch and a volume control knob style
> controller.
> I envision a small circuit board with all parts ready to assemble
and
> a small amount of soldering experience needed.
>
> If you would be interested e-mail me directly and let me know. If I
> started tomorrow the lead time would be about 15 days to aquire
> parts, get the circuit boards made and create a disk of
instructions.
>
>

I just use it because I have lots of probes and wire laying around
from a job I worked at a logng time ago.

After callibration, it is pretty linear in the 25 to 100°C with
predictable 61 to 65 microvolt/°C hot junction voltage. the E-type
has the most voltage output but its lineararity isn't that good.
Also, the industrial popularity of probe types is significant. That
is why you see most of the cheap thermometers and PID controllers
that use thermocouples being shipped with K-type. Also K-type is easy
to weld. The two different metals hold together reasonably well.




--- In Distillers@yahoogroups.com, "Sven Pfitt" <the_gimp98@...>
wrote:
>
> Is there a particular reason for using K type over T type or J type
> thermocouple wire?
>
> K type has almost twice the error according to Omega, and is more
> expensive. It does however have a wider temperature range.
>
> Sven
>
> --- In Distillers@yahoogroups.com, "Sherman" <pintoshine@> wrote:
> >
> > I also have 555 timer driven ones which do not suffer from
> > hysteresis. I have circuits to drive these from a pc parallel
port
> > also. If you need highly isolated ones I suggest Crydom 3vdc
> > triggered 40 amp solid state relays. I am using one of these as a
> an
> > interface to my pc for power control.
> > I an working on another self contained, logging, power control
with
> k-
> > type thermocouple feedback complete with LCD display and membrane
> > button pannel. The PC running windows is proving too slow for
some
> of
> > the functions I am trying to get done.
> > I have always wondered who would be interested in a kit of parts
> for
> > a complete unit. I could see a kit costing about US$50 not
> including
> > shipping, for a 40 amp 240 vac controller. It would
conservatively
> > control a 4.5kw element. This would be all parts except for an
> > enclosure. Simple on/off switch and a volume control knob style
> > controller.
> > I envision a small circuit board with all parts ready to assemble
> and
> > a small amount of soldering experience needed.
> >
> > If you would be interested e-mail me directly and let me know. If
I
> > started tomorrow the lead time would be about 15 days to aquire
> > parts, get the circuit boards made and create a disk of
> instructions.
> >
> >
>

See msg 40611 for background.
The following are typical samogon (home distilled) recipes.

SIMPLE VODKA RECIPES
1)
10kg sugar
500g yeast
3l milk
30-40l water
Agitate mixture for 2 hours. Ferment and distil.
2)
5kg sugar
500g yeast
1l milk
1kg peas (crushed)
15l water
Ferment and distil.
3)
5kg sugar
500g yeast
750ml milk
4 loaves of bread
25 medium potatoes (shredded & cooked)
25l water
Ferment and distil.
4)
10kg sugar
1l tomato paste
500ml beer
30l water
Ferment and distil.
5)
75g mastic (Pistacia lenticus)
12g tormentil root
12g wormwood
12g cardamom
12g cinnamon
6g cloves
6g aloe (Aloe vera)
6g camomile
2l neutral alcohol (55%abv)
Macerate crushed botanicals for 1 day and distil. Sweeten to taste.
6)
20kg potatoes (shredded & cooked)
(500g malted grain)
1kg flour
(20l water)
500g yeast
Ferment and distil.
7)
2-4kg berries
1l neutral alcohol (55%abv)
Macerate (for 2 weeks) and distil. Use for making a berry liqueur.
8)
Redistil a poor quality samogon.
9)
3kg millet  (cooked)
100g yeast
1.2kg flour
(500g malted grain)
20l water
Ferment and distil.
10)
see recipe 7)
11)
8kg sugar beets (shredded & cooked)
(100g malted grain)
5-6kg sugar
10l water
500g yeast
Ferment and distil.
12)
see recipe 11)
13)
16l sugar beet mash (7kg shredded & cooked sugar beets, 9l water)
2kg bulgur wheat
(200g malted grain)
yeast
Ferment and distil.
14)
10l (sugar beet) molasses
25l water
100-150g yeast
Ferment and distil.
15)
30l sugar beet juice
(200g malted grain)
200g yeast
Shred sugar beet, cook and press out juice. Ferement and distil.

wal

Just an observation.

It looks like they are calling for an awfull lot of yeast in most of
those recipes, even though they are weak in nutrients. I suspect the
milk is there for nutrients. Even for a 40L wash I wouldn't expect it
to need more than 50gr yeast. 10KG sugar in 40L would end up around
1.101 OG, and in 34L (adding milk and sugar to the 30L water) it
would be around 1.119 OG. That is like a big Barley Wine which
requires a little care for yeast but certainly does not justify 500gr!

Sven

--- In Distillers@yahoogroups.com, "waljaco" <waljaco@...> wrote:
>
> See msg 40611 for background.
> The following are typical samogon (home distilled) recipes.
>
> SIMPLE VODKA RECIPES
> 1)
> 10kg sugar
> 500g yeast
> 3l milk
> 30-40l water
> Agitate mixture for 2 hours. Ferment and distil.
> 2)
> 5kg sugar
> 500g yeast
> 1l milk
> 1kg peas (crushed)
> 15l water
> Ferment and distil.
> 3)
> 5kg sugar
> 500g yeast
> 750ml milk
> 4 loaves of bread
> 25 medium potatoes (shredded & cooked)
> 25l water
> Ferment and distil.
> 4)
> 10kg sugar
> 1l tomato paste
> 500ml beer
> 30l water
> Ferment and distil.
> 5)
> 75g mastic (Pistacia lenticus)
> 12g tormentil root
> 12g wormwood
> 12g cardamom
> 12g cinnamon
> 6g cloves
> 6g aloe (Aloe vera)
> 6g camomile
> 2l neutral alcohol (55%abv)
> Macerate crushed botanicals for 1 day and distil. Sweeten to taste.
> 6)
> 20kg potatoes (shredded & cooked)
> (500g malted grain)
> 1kg flour
> (20l water)
> 500g yeast
> Ferment and distil.
> 7)
> 2-4kg berries
> 1l neutral alcohol (55%abv)
> Macerate (for 2 weeks) and distil. Use for making a berry liqueur.
> 8)
> Redistil a poor quality samogon.
> 9)
> 3kg millet  (cooked)
> 100g yeast
> 1.2kg flour
> (500g malted grain)
> 20l water
> Ferment and distil.
> 10)
> see recipe 7)
> 11)
> 8kg sugar beets (shredded & cooked)
> (100g malted grain)
> 5-6kg sugar
> 10l water
> 500g yeast
> Ferment and distil.
> 12)
> see recipe 11)
> 13)
> 16l sugar beet mash (7kg shredded & cooked sugar beets, 9l water)
> 2kg bulgur wheat
> (200g malted grain)
> yeast
> Ferment and distil.
> 14)
> 10l (sugar beet) molasses
> 25l water
> 100-150g yeast
> Ferment and distil.
> 15)
> 30l sugar beet juice
> (200g malted grain)
> 200g yeast
> Shred sugar beet, cook and press out juice. Ferement and distil.
>
> wal
>

The yeast used in Russia is old-style baker's yeast - the block type.
Samogon distillers are in such a hurry that they possibly do not
ferment to completion anyway - I have added crushed malted grain (in
brackets) as suggested by the literature to improve the yields.
wal

--- In Distillers@yahoogroups.com, "Sven Pfitt" <the_gimp98@...> wrote:
>
> Just an observation.
>
> It looks like they are calling for an awfull lot of yeast in most of
> those recipes, even though they are weak in nutrients. I suspect the
> milk is there for nutrients. Even for a 40L wash I wouldn't expect it
> to need more than 50gr yeast. 10KG sugar in 40L would end up around
> 1.101 OG, and in 34L (adding milk and sugar to the 30L water) it
> would be around 1.119 OG. That is like a big Barley Wine which
> requires a little care for yeast but certainly does not justify 500gr!
>
> Sven
>
> --- In Distillers@yahoogroups.com, "waljaco" <waljaco@> wrote:
> >
> > See msg 40611 for background.
> > The following are typical samogon (home distilled) recipes.
> >
> > SIMPLE VODKA RECIPES

See msg 40611 for background.

FLORAL VODKA RECIPES
1)
1.8kg rose petals
4l neutral alcohol (55%abv)
800g sugar
Macerate for 4 weeks and distil. Dilute and add 200g sugar/l.
2)
Add rose essential oil to neutral alcohol.
3)
200g rose petals
6g nutmeg
6g lemon peel
6g fennel
2g white cinnamon (Canella alba)
12g salt
5l neutral alcohol (55%abv)
sugar syrup (700g sugar & 2l water)
Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup.
Strain.
4)
200g rose petals
25g cinnamon
25g bitter orange peel
25g star anise
12l neutral alcohol (55%abv)
sugar syrup (800g sugar & 5l water)
Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup.
5)
130g rose petals
2 tbsp. salt
12l neutral alcohol (55%abv)
1.2kg sugar
Sprinke salt over rose petals. Macerate in alcohol for 2 days and
distil. Add sugar.
6)
1kg rosemary
200g lavender flowers
200g sage
200g juniper berries
12l neutral alcohol (55%abv)
Macerate for 1 week and distil.
7)
1.5kg rosemary
85g lavender flowers
85g marjoram
85g sage
85g basil
400g juniper berries
100g bitter orange peel
12l neutral alcohol (55%abv)
Macerate for 2 weeks and distil.
8)
200g clove pinks (Dianthus caryophyllus)
200g rosemary
100g fragrant peony petals
400g lavender flowers
12l neutral alcohol (55%abv)
Macerate for 1 week and distil.
9)
200g jasmine flowers
4l neutral alcohol (55%abv)
sugar syrup
Macerate and distil. Add sugar syrup to taste.
10)
100g lavender flowers
25g cloves
25g cinnamon
12l neutral alcohol (55%abv)
1 slice of bread covered with honey
Macerate for 1 week and distil with bread slice in the pot.
11)
50g lavender flowers
12g cinnamon
12g cloves
5.5l neutral alcohol (55%abv)
1 slice of bread covered with honey
Macerate for 2 weeks and distil with bread slice in the pot.
12)
135g cayenne peppers
5g lavender flowers
65g coriander
65g mace
12l neutral alcohol (55%abv)
sugar syrup
Macerate crushed botanicals for 1 week and distil. Add sugar syrup to
taste.

wal

See msg 40611 for background.

WORMWOOD VODKA RECIPES
1)
600g wormwood root
2 tbsp. salt
12l neutral alcohol (55%abv)
1.5kg sugar
Crush the wormwood root and sprinkle the salt over it. Macerate in
alcohol for 1 day and distil. Add sugar.
2)
180g wormwood root
75g mint
50g lemon balm
35g fennel
25g white cinnamon (Canella alba)
25g salt
12l neutral alcohol (55%abv)
sugar syrup (1.2kg sugar & 3.5l water)
Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup.
Strain.
3)
200g wormwood root
50g lemon balm
50g bitter almonds
50g elecampane root
50g figs
25g blessed thistle (Cnicus benedictus)
25g rosemary
25g bitter orange peel
25g orris root
35g ginger
12g mace
12g cloves
12g salt
12g cream of tartar
(12l) neutral alcohol (55%abv)
2.5l water
sugar syrup (800g sugar & 2l water)
Macerate crushed botanicals for 2 weeks, add water and distil. Add
sugar syrup.
4)
2g wormwood root
100g aniseed
20g cardamom
20g cloves
20g sweet flag (Acorus calamus)
40g rosemary
1g saffron
6l neutral alcohol (55%abv)
400g treacle/molasses
400ml rosewater
Macerate crushed botanicals and distil. Add treacle and rosewater.
5)
800g aniseed
200g wormwood
12l neutral alcohol (55%abv)
Macerate for 2 weeks and distil.
6)
300g wormwood tops
60g salt
12l neutral alcohol (55%abv)
1.2kg honey
Macerate for 1 week and distil.
7)
1.5kg wormwood tops
100g angelica root
100g orris root
100g oregano
50g aniseed
50g star anise
12l neutral alcohol (55%abv)
1 handful blackcurrant or lovage leaves
sugar syrup (1.2kg sugar & 600ml water)
Macerate for 4 weeks and distil. Add sugar syrup. Infuse leaves to
obtain a green color.
8)
2kg wormwood tops
300g angelica
6l neutral alcohol (55%abv)
3l water
1 handful blackcurrant leaves
sugar
Macerate for 2 weeks, add water and distil. Infuse leaves to obtain a
green color. Add sugar to taste.
9)
400g aniseed
200g wormwood
12l neutral alcohol (55%abv)
sugar syrup
Macerate and distil. Add sugar syrup to taste.

wal