Coool! Thanks for the extra information.


--- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@...> wrote:
>
> Well, I see you are having trouble with the concept since you seem to have
trouble understanding it.
>
> With low temperature evaporation principle the best way is to circulate air.
As no boiling happens the amount of air inside does not change (much). What we
do is to heat up the air and thus saturate it with ethanol vapor (same things as
saturate with water - i.e. higher humidity), then circulate it to a cooler place
where ethanol gets condensed as the air cools down. The cooler air returns to
the hot chamber and get heated up and saturated again and rises back to the
condenser part.
>
> All this happens in a closed environment, although removing the condensate can
be easily arranged. Then there's forced air induction which some say works well.
I've done some experimentation and had poor results with that.
>
> But let's face it, a bucket (be it plastic or stainless) and a 2m piece of
100mm aluminium stretch pipe is extremely easy to set up. Just have some shade
for the alupipe and you are good to go.
>
> Slainte, Riku
>
> --- In Distillers@yahoogroups.com, "mstehelin" <mstehelin@> wrote:
> >
> >As far a my comment about the amazing still. It was more about the concept
behind it. I had actually envisioned a buried container with a finned pipe off
of it for a air cooled condensor. I guess the  double pails would work too  but
that might be less efficient if it is a hot day and the sun re condenses things.
> > Cheers
> > M
> >
> >
>

Wow.
That would work.
And you would not have to completely bury the main "boiler", only about 75%. The
cone would be more of a condenser  and less of a boiler because the liquid would
be hidden from direct sunlight.(in my humble opinion) A simple and elegant
condenser. You could partially bury a 50 gallon (200 liter) barrel and have a
take-off line to a holding jug. Come back in a month and see whats been
produced.
M

--- In Distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
>
>
> Yes M,
>
> This is really a fantastic approach to stripping runs and free energy.
> You should have posted this along with the June's thread - about solar
> energy which mentioned "the Water Cone" that collects energy from the
> sun.  Check it out at: http://www.watercone.com/product.html
> <http://www.watercone.com/product.html>   Also read up on our
> discussions in the   Re: Power... Solar Primary Distillation
> <http://groups.yahoo.com/group/Distillers/message/45328>  thread from
> May and  last month.  See Msg:
> http://groups.yahoo.com/group/Distillers/message/45258
> <http://groups.yahoo.com/group/Distillers/message/45258>  for starters.
>
> Incorporating the 2 ideas would be a great synergistic idea.  Assuming
> your compost pile is in sunlight,  your idea along with either Riku's
> design or the Water Cone design, (even the Amazing still design - if its
> clear enough) could produce heat from not only the sun on top, but from
> your compost heap on the Bottom.  (dont know abou the air-cooled
> condenser though - might just want to stick to the evaporation
> collection option)..
>
> What a great synergistically free energy supply for low ABV stripping
> runs!!!
>
> Vino es Veritas,
>
> Jim aka Waldo.
>
>
> --- In Distillers@yahoogroups.com, "tykjaw" <tykjaw@> wrote:
> >
> > Apart from the obvious comments you will recieve for mentioning the
> amazing still, this has got to be the most innovative power source I
> have come across lol ... heat is heat, should work
> >
> > --- In Distillers@yahoogroups.com, "mstehelin" mstehelin@ wrote:
> > >
> > > Hello all,
> > > I have a lot of compost. A couple of cubic metres at least. I was
> checking the temperature the other day and it is 65 C (150 F). Thats
> pretty hot. I think it would be hot enough to distill like the Amazing
> still does. Low temperature over a extended period of time. If you used
> a air cooled condesor it would work. (I think). What do you think?
> > > Cheers
> > > M
> > >
> >
>

You got it M  - what a simple, elegant soulution to  free energy source(s)  for a Stripping still - you might want to patent it LOL.   Really try it out and let us know.

Vino es Veritas,

Jim aka Waldo.

--- In Distillers@yahoogroups.com, "mstehelin" <mstehelin@...> wrote:
>
> Wow.
> That would work.
> And you would not have to completely bury the main "boiler", only about 75%. The cone would be more of a condenser and less of a boiler because the liquid would be hidden from direct sunlight.(in my humble opinion) A simple and elegant condenser. You could partially bury a 50 gallon (200 liter) barrel and have a take-off line to a holding jug. Come back in a month and see whats been produced.
> M
>
> --- In Distillers@yahoogroups.com, "jamesonbeam1" jamesonbeam1@ wrote:
> >
> >
> > Yes M,
> >
> > This is really a fantastic approach to stripping runs and free energy.
> > You should have posted this along with the June's thread - about solar
> > energy which mentioned "the Water Cone" that collects energy from the
> > sun. Check it out at: http://www.watercone.com/product.html
> > <http://www.watercone.com/product.html> Also read up on our
> > discussions in the Re: Power... Solar Primary Distillation
> > <http://groups.yahoo.com/group/Distillers/message/45328> thread from
> > May and last month. See Msg:
> > http://groups.yahoo.com/group/Distillers/message/45258
> > <http://groups.yahoo.com/group/Distillers/message/45258> for starters.
> >
> > Incorporating the 2 ideas would be a great synergistic idea. Assuming
> > your compost pile is in sunlight, your idea along with either Riku's
> > design or the Water Cone design, (even the Amazing still design - if its
> > clear enough) could produce heat from not only the sun on top, but from
> > your compost heap on the Bottom. (dont know abou the air-cooled
> > condenser though - might just want to stick to the evaporation
> > collection option)..
> >
> > What a great synergistically free energy supply for low ABV stripping
> > runs!!!
> >
> > Vino es Veritas,
> >
> > Jim aka Waldo.
> >
> > > --- In Distillers@yahoogroups.com, "mstehelin" mstehelin@ wrote:
> > > >
> > > > Hello all,
> > > > I have a lot of compost. A couple of cubic metres at least. I was
> > checking the temperature the other day and it is 65 C (150 F). Thats
> > pretty hot. I think it would be hot enough to distill like the Amazing
> > still does. Low temperature over a extended period of time. If you used
> > a air cooled condesor it would work. (I think). What do you think?
> > > > Cheers
> > > > M

Hi everyone,
Just want to ask if anyine has made the temp controller which is shown in the
Files sectione here. I would like to make the one Triac-Circuits2
Does it actually do the job??
Thanks
Alex

Calvados
Some insights by a noted writer on wine -

http://www.andrewjefford.com/node/97

wal

Mason

I have now completed my triple distill of 4 x 23L batches as per your guidance.
I did fiddle with the MUM formula a little, adding 12oz of cornflakes to the
wash; and with the yeast bomb, boiling-up 1L trub, 2 multi-vitamin tablets, 5tsp
20:20:20 Miracle Grow fertilizer, 4tbs epsom salts and one-quarter can tomato
paste. Also I diluted the 3rd-run still charge to 55% to ensure the internal
heating element remained covered. For yeast, I used regular dry baker's yeast.

The result is 9L of very clean, 84-88% product. Diluted to 47% with distilled
water it tastes very smooth and has a clean aroma. But I wouldn't confuse it
with a single-malt scotch. What do I call it? Vodka? Whiskey? White Lightning?
or what? Do you age it on oak chips or leave it as it is?

Not sure whether the cornflakes made any difference but they certainly didn't
hurt.

I am pleased with the result and thank you again for your help.

Eric

--- In Distillers@yahoogroups.com, "rye_junkie1" <rye_junkie@...> wrote:
>
> --- In Distillers@yahoogroups.com, "eric_yendall" <eric_yendall@> wrote:
> >
> > Mason
> >
> > I am intrigued by your technique to triple distill the MUM wash. I have
about 90L of MUM wash enhanced with cornflakes and have started to strip it. I
assume stripping constitutes the first distillation. Could you walk me through
the next two runs. Are the cuts for middle-run taken at the same point (80%abv
and 65%abv) in both second and third runs, or what? How do you do it? Thanks for
your suggestions and advice
> >
> > Eric
>
> > > Some people use the MUM wash as a Reflux only wash.  Few realize though
that triple distilled in a Pot Rig this stuff makes a whiskey that is near
single malt quality.  Try it.
> > > I have also made the same point that you have.  2 five gallon MUM washes
are quicker and cleaner than most Turbos at a fraction of the price.  Glad
someone else has come to the same conclusion.
> > >
> > > Mason
> > >
> >
>
> Eric,
> Glad to hear you want to try this.  Please let me know how it turns out. You
are correct.  The strip constitutes the 1st run.  For the second run, Toss
anything the comes from the Still before 172F(78C) and then collect everything
up to 203-204F(95C).  On the 3rd run toss the first 50-100ml and then start
collecting in containers and make your final cuts by smell and taste.
> When I do a triple pot distillation with the MUM wash these days I strip it to
212F(100C) using my boiler that has internal elements and the Still head that is
a big mixing bowl on the boiler with 6" of 1" tube T'd to 3/4" over to the
liebig.  It is a true inefficient pot still.  For the second run depending on
the volume of the Low Wines I may switch to the Stock pot not fitted with
elements and go to propane.  Call me stupid but I dont like to dilute the still
charge for pot stillin.  And safety rules for Internal elements say cover the
elements with water.  Thats a little over a gallon in my boiler.
>
> The 3rd run is always with propane and I measure the still charge to the ml. 
There may only be a gallon or 2 in the boiler and it is now up in the 80% range.
I feel comfortable with this as the arm on my rig is 3 feet long and the support
for the arm is a 4'x4' sheet of plywood and the collection jar sits in a shallow
baking pan with beach sand in it.
> For the 3rd run, run it low and slow.  The lowest of flames will produce a
nice trickle of a liter/hour at this point.  Thats fine.  I toss the first 50ml
and then start collecting in jars.  The first couple will be 300ml for heads
then I up it to 500ml for a couple. The majority of the run stays around 175F
and start looking for tails at about 181F.  When I am done blending the overall
ABV for diluting is usually 86-88%. I like to drink it "neat" at 47%.  It reall
is that good to me.
>
> Mason
> Time to fire up the grill.
>

At 06:36 PM 7/12/2009, you wrote: What do I call it? Vodka? Whiskey?
White Lightning? or what? Do you age it on oak chips or leave it as it is?
Be free.  Call it anything you like.  You triple distilled a mum
recipe.  That pretty much makes it neutral alcohol.
But, you can call it anything you desire, or............. flavor it
and still call it what you want.
White lightning leaves it all to the consumer's imagination?
BTW, 47%abv is a tad stonger than traditional.  There is a reason
that most alcohols are 40%.  The stronger the alcohol content the
harder it is on the delicate tissues of the GI tract.  If you really
want to scare yourself, take a small piece of raw steak and pour some
of the pure alcohol on it that comes out of your still.  That's what
would happen to the tissues in your upper GI tract if you drank it straight.



Derek
It's a dangerous business, Frodo, going out of your door!
Still round the corner there may wait
A new road or a secret gate,
And though I often have passed them by,
The days have come at last when
I take the hidden paths that run West of the Moon, East of the Sun

Thanks for your comments, Derek. The reason I asked the question is because of
Mason's original post which said in part".....Some people use the MUM wash as a
Reflux only wash. Few realize though that triple distilled in a Pot Rig this
stuff makes a whiskey that is near single malt quality. Try it."
We'll have to ask Mason about the state of his stomach ;-)

Eric

--- In Distillers@yahoogroups.com, Derek Hamlet <derekhamlet@...> wrote:
>
> At 06:36 PM 7/12/2009, you wrote: What do I call it? Vodka? Whiskey?
> White Lightning? or what? Do you age it on oak chips or leave it as it is?
> Be free.  Call it anything you like.  You triple distilled a mum
> recipe.  That pretty much makes it neutral alcohol.
> But, you can call it anything you desire, or............. flavor it
> and still call it what you want.
> White lightning leaves it all to the consumer's imagination?
> BTW, 47%abv is a tad stonger than traditional.  There is a reason
> that most alcohols are 40%.  The stronger the alcohol content the
> harder it is on the delicate tissues of the GI tract.  If you really
> want to scare yourself, take a small piece of raw steak and pour some
> of the pure alcohol on it that comes out of your still.  That's what
> would happen to the tissues in your upper GI tract if you drank it straight.
>
>
>
> Derek
> It's a dangerous business, Frodo, going out of your door!
> Still round the corner there may wait
> A new road or a secret gate,
> And though I often have passed them by,
> The days have come at last when
> I take the hidden paths that run West of the Moon, East of the Sun
>

I dont think Mason was suggesting drinking it undiluted lol

I suppose really it should be termed sugarhead, Smirnoff do make 50% blue label
vodka but most vodka is 37.5

Watering the still charge further reduces any flavor, so thats not a problem. In
fact Harry has an article about the advantages of dilution in his alcohol
library

http://distillers.tastylime.net/library/Diluting_the_still_charge/index.htm

Give it an overnight airing, dilute and enjoy

cheers
tyk

--- In Distillers@yahoogroups.com, "eric_yendall" <eric_yendall@...> wrote:
>
> Thanks for your comments, Derek. The reason I asked the question is because of
Mason's original post which said in part".....Some people use the MUM wash as a
Reflux only wash. Few realize though that triple distilled in a Pot Rig this
stuff makes a whiskey that is near single malt quality. Try it."
> We'll have to ask Mason about the state of his stomach ;-)
>
> Eric
>
> --- In Distillers@yahoogroups.com, Derek Hamlet <derekhamlet@> wrote:
> >
> > At 06:36 PM 7/12/2009, you wrote: What do I call it? Vodka? Whiskey?
> > White Lightning? or what? Do you age it on oak chips or leave it as it is?
> > Be free.  Call it anything you like.  You triple distilled a mum
> > recipe.  That pretty much makes it neutral alcohol.
> > But, you can call it anything you desire, or............. flavor it
> > and still call it what you want.
> > White lightning leaves it all to the consumer's imagination?
> > BTW, 47%abv is a tad stonger than traditional.  There is a reason
> > that most alcohols are 40%.  The stronger the alcohol content the
> > harder it is on the delicate tissues of the GI tract.  If you really
> > want to scare yourself, take a small piece of raw steak and pour some
> > of the pure alcohol on it that comes out of your still.  That's what
> > would happen to the tissues in your upper GI tract if you drank it straight.
> >
> >
> >
> > Derek
> > It's a dangerous business, Frodo, going out of your door!
> > Still round the corner there may wait
> > A new road or a secret gate,
> > And though I often have passed them by,
> > The days have come at last when
> > I take the hidden paths that run West of the Moon, East of the Sun
> >
>

Without being too cynical, I'd suggest in the UK they sell 37.5%ABV to keep the
price within bounds, not because it tastes any better. I think Bombay gin may be
about 47% and costs 3 or 4 pounds more for the same quantity.






--- In Distillers@yahoogroups.com, "tykjaw" <tykjaw@...> wrote:
>
> I dont think Mason was suggesting drinking it undiluted lol
>
> I suppose really it should be termed sugarhead, Smirnoff do make 50% blue
label vodka but most vodka is 37.5
>
> Watering the still charge further reduces any flavor, so thats not a problem.
In fact Harry has an article about the advantages of dilution in his alcohol
library
>
> http://distillers.tastylime.net/library/Diluting_the_still_charge/index.htm
>
> Give it an overnight airing, dilute and enjoy
>
> cheers
> tyk
>
> --- In Distillers@yahoogroups.com, "eric_yendall" <eric_yendall@> wrote:
> >
> > Thanks for your comments, Derek. The reason I asked the question is because
of Mason's original post which said in part".....Some people use the MUM wash as
a Reflux only wash. Few realize though that triple distilled in a Pot Rig this
stuff makes a whiskey that is near single malt quality. Try it."
> > We'll have to ask Mason about the state of his stomach ;-)
> >
> > Eric
> >
> > --- In Distillers@yahoogroups.com, Derek Hamlet <derekhamlet@> wrote:
> > >
> > > At 06:36 PM 7/12/2009, you wrote: What do I call it? Vodka? Whiskey?
> > > White Lightning? or what? Do you age it on oak chips or leave it as it is?
> > > Be free.  Call it anything you like.  You triple distilled a mum
> > > recipe.  That pretty much makes it neutral alcohol.
> > > But, you can call it anything you desire, or............. flavor it
> > > and still call it what you want.
> > > White lightning leaves it all to the consumer's imagination?
> > > BTW, 47%abv is a tad stonger than traditional.  There is a reason
> > > that most alcohols are 40%.  The stronger the alcohol content the
> > > harder it is on the delicate tissues of the GI tract.  If you really
> > > want to scare yourself, take a small piece of raw steak and pour some
> > > of the pure alcohol on it that comes out of your still.  That's what
> > > would happen to the tissues in your upper GI tract if you drank it
straight.
> > >
> > >
> > >
> > > Derek
> > > It's a dangerous business, Frodo, going out of your door!
> > > Still round the corner there may wait
> > > A new road or a secret gate,
> > > And though I often have passed them by,
> > > The days have come at last when
> > > I take the hidden paths that run West of the Moon, East of the Sun
> > >
> >
>

Bombay Saphire is indeed 47% and the difference in duty compared to 37.5% will
be 2.15 per litre or 1.50 per 70cl bottle, plus vat of course and your
suggestion is quite possibly correct



--- In Distillers@yahoogroups.com, "anthonyathawes" <anthony.athawes@...> wrote:
>
> Without being too cynical, I'd suggest in the UK they sell 37.5%ABV to keep
the price within bounds, not because it tastes any better. I think Bombay gin
may be about 47% and costs 3 or 4 pounds more for the same quantity.
>
>
>
>
>
>
> --- In Distillers@yahoogroups.com, "tykjaw" <tykjaw@> wrote:
> >
> > I dont think Mason was suggesting drinking it undiluted lol
> >
> > I suppose really it should be termed sugarhead, Smirnoff do make 50% blue
label vodka but most vodka is 37.5
> >
> > Watering the still charge further reduces any flavor, so thats not a
problem. In fact Harry has an article about the advantages of dilution in his
alcohol library
> >
> > http://distillers.tastylime.net/library/Diluting_the_still_charge/index.htm
> >
> > Give it an overnight airing, dilute and enjoy
> >
> > cheers
> > tyk
> >
> > --- In Distillers@yahoogroups.com, "eric_yendall" <eric_yendall@> wrote:
> > >
> > > Thanks for your comments, Derek. The reason I asked the question is
because of Mason's original post which said in part".....Some people use the MUM
wash as a Reflux only wash. Few realize though that triple distilled in a Pot
Rig this stuff makes a whiskey that is near single malt quality. Try it."
> > > We'll have to ask Mason about the state of his stomach ;-)
> > >
> > > Eric
> > >
> > > --- In Distillers@yahoogroups.com, Derek Hamlet <derekhamlet@> wrote:
> > > >
> > > > At 06:36 PM 7/12/2009, you wrote: What do I call it? Vodka? Whiskey?
> > > > White Lightning? or what? Do you age it on oak chips or leave it as it
is?
> > > > Be free.  Call it anything you like.  You triple distilled a mum
> > > > recipe.  That pretty much makes it neutral alcohol.
> > > > But, you can call it anything you desire, or............. flavor it
> > > > and still call it what you want.
> > > > White lightning leaves it all to the consumer's imagination?
> > > > BTW, 47%abv is a tad stonger than traditional.  There is a reason
> > > > that most alcohols are 40%.  The stronger the alcohol content the
> > > > harder it is on the delicate tissues of the GI tract.  If you really
> > > > want to scare yourself, take a small piece of raw steak and pour some
> > > > of the pure alcohol on it that comes out of your still.  That's what
> > > > would happen to the tissues in your upper GI tract if you drank it
straight.
> > > >
> > > >
> > > >
> > > > Derek
> > > > It's a dangerous business, Frodo, going out of your door!
> > > > Still round the corner there may wait
> > > > A new road or a secret gate,
> > > > And though I often have passed them by,
> > > > The days have come at last when
> > > > I take the hidden paths that run West of the Moon, East of the Sun
> > > >
> > >
> >
>

And here in Canada they're pretty much all 40%... as is almost
everything else as well. Including Bombay Sapphire....

R

anthonyathawes wrote:
> Without being too cynical, I'd suggest in the UK they sell 37.5%ABV to keep
the price within bounds, not because it tastes any better. I think Bombay gin
may be about 47% and costs 3 or 4 pounds more for the same quantity.
>
>
>
>
>
>
> --- In Distillers@yahoogroups.com, "tykjaw" <tykjaw@...> wrote:
>
>> I dont think Mason was suggesting drinking it undiluted lol
>>
>> I suppose really it should be termed sugarhead, Smirnoff do make 50% blue
label vodka but most vodka is 37.5
>>
>> Watering the still charge further reduces any flavor, so thats not a problem.
In fact Harry has an article about the advantages of dilution in his alcohol
library
>>
>> http://distillers.tastylime.net/library/Diluting_the_still_charge/index.htm
>>
>> Give it an overnight airing, dilute and enjoy
>>
>> cheers
>> tyk
>>
>> --- In Distillers@yahoogroups.com, "eric_yendall" <eric_yendall@> wrote:
>>
>>> Thanks for your comments, Derek. The reason I asked the question is because
of Mason's original post which said in part".....Some people use the MUM wash as
a Reflux only wash. Few realize though that triple distilled in a Pot Rig this
stuff makes a whiskey that is near single malt quality. Try it."
>>> We'll have to ask Mason about the state of his stomach ;-)
>>>
>>> Eric
>>>
>>> --- In Distillers@yahoogroups.com, Derek Hamlet <derekhamlet@> wrote:
>>>
>>>> At 06:36 PM 7/12/2009, you wrote: What do I call it? Vodka? Whiskey?
>>>> White Lightning? or what? Do you age it on oak chips or leave it as it is?
>>>> Be free.  Call it anything you like.  You triple distilled a mum
>>>> recipe.  That pretty much makes it neutral alcohol.
>>>> But, you can call it anything you desire, or............. flavor it
>>>> and still call it what you want.
>>>> White lightning leaves it all to the consumer's imagination?
>>>> BTW, 47%abv is a tad stonger than traditional.  There is a reason
>>>> that most alcohols are 40%.  The stronger the alcohol content the
>>>> harder it is on the delicate tissues of the GI tract.  If you really
>>>> want to scare yourself, take a small piece of raw steak and pour some
>>>> of the pure alcohol on it that comes out of your still.  That's what
>>>> would happen to the tissues in your upper GI tract if you drank it
straight.
>>>>
>>>>
>>>>
>>>> Derek
>>>> It's a dangerous business, Frodo, going out of your door!
>>>> Still round the corner there may wait
>>>> A new road or a secret gate,
>>>> And though I often have passed them by,
>>>> The days have come at last when
>>>> I take the hidden paths that run West of the Moon, East of the Sun
>>>>
>>>>
>
>
>
>
> ------------------------------------
>
>  Distillers list archives :
> http://www.taet.com.au/distillers.nsf/
>
>  FAQ, Howto distil etc. :
> http://homedistiller.orgYahoo! Groups Links
>
>
>
>
>

Hey all,

Let me pass this one by ya all and see if it has any merit.  Harry and I have had this discussion before as to why Bourbons that are sold in the US of A (ie. Jim Beam) have to be at least 40% (80 proof) by law.  Yet when sold in the UK and Austrailia, they are only around 37% - 37.5% ABV.  I tried sending an email to Jim Beam about this but got no response.

Now after studying up some on the differences in hydrometer scales and how different countries measure proof and ABV over the years, i maybe think this might be an answer (a definite MAYBE- let me know what ya all think):

The US has uses the Trailles scale (ABV as stated in percent) with hydrometers that are calibrated at 60F (15.556C).  This has been in effect since around 1913  I believe, and is a requirement by the US Customs Department.  These proof hydrometers (alcoholometers) had the inscription "SCALE FOR SPIRIT- US CUSTOMS HOUSE - 60F (like mine does).

However, back in 1980 the UK changed their mesurment of spirits from the Sikes system for mesurment to the ABV mesurment similar to the US.  But,  all the European Union Nations also measure their ABV at 20C (68F) by law now.....

This is why some proof hydrometers are calibrated at 60F and some are calibrated at 68F..  Now, if you look at the correction charts for a 60F degree US Customs House Hydromenter,  its (minus -4%) at 70F degrees.  At 68F degrees, it should aound minus -2.5% to -3.0%.

Now my question is - could this somehow be causing the differences between 40% ABV and 37% - 37.5% ABV in European Nations (and Austrailia)?????  Really seems off the wall to me that our Bourbon and Tennessee Whiskey makers would be selling 40% ABV booze here to us in the US and then sending it across sea and selling it as 37%-37.5% ABV stuff to you all abroad... .

See Below.

Vino es Veritas,

Jim aka Waldo.

United Kingdom

Since 1 January 1980, the United Kingdom has used the ABV standard to measure alcohol content, as prescribed by the European Union nations.

"In common with other EC countries, on 1st January, 1980, Britain adopted the system of measurement recommended by the International Organisation of Legal Metrology, a body with most major nations among its members. The OIML system measures alcoholic strength as a percentage of alcohol by volume at a temperature of 20°C. It replaced the Sikes system of measuring the proof strength of spirits, which had been used in Britain for over 160 years."^[5]

 

  United States of America

In the United States, alcohol content is measured in terms of the percentage of alcohol by volume, (ABV). The Code of Federal Regulations (27 CFR [4-1-03 Edition] §5.37 Alcohol content) requires that liquor labels must state the percentage of alcohol by volume. The regulation permits, but does not require, a statement of the proof provided that it is printed close to the ABV number.^[3]

Alcoholic proof is twice the percentage of alcohol by volume when measured at a temperature of 60°F (15.5°C). Consequently, 100-proof whiskey contains 50% alcohol by volume; 86-proof whiskey contains 43% alcohol.^[4]

The terminology used in the United States is "n proof," where n is a number — not "n degrees proof." The term "degrees proof" is not used.

--- In Distillers@yahoogroups.com, "tykjaw" <tykjaw@...> wrote:
>
> Bombay Saphire is indeed 47% and the difference in duty compared to 37.5% will be 2.15 per litre or 1.50 per 70cl bottle, plus vat of course and your suggestion is quite possibly correct
>
>
>
> --- In Distillers@yahoogroups.com, "anthonyathawes" anthony.athawes@ wrote:
> >
> > Without being too cynical, I'd suggest in the UK they sell 37.5%ABV to keep the price within bounds, not because it tastes any better. I think Bombay gin may be about 47% and costs 3 or 4 pounds more for the same quantity.
> >
> >
> >
> >
> >
> >
> > --- In Distillers@yahoogroups.com, "tykjaw" <tykjaw@> wrote:
> > >
> > > I dont think Mason was suggesting drinking it undiluted lol
> > >
> > > I suppose really it should be termed sugarhead, Smirnoff do make 50% blue label vodka but most vodka is 37.5
> > >
> > > Watering the still charge further reduces any flavor, so thats not a problem. In fact Harry has an article about the advantages of dilution in his alcohol library
> > >
> > > http://distillers.tastylime.net/library/Diluting_the_still_charge/index.htm
> > >
> > > Give it an overnight airing, dilute and enjoy
> > >
> > > cheers
> > > tyk
> > >
> > > --- In Distillers@yahoogroups.com, "eric_yendall" <eric_yendall@> wrote:
> > > >
> > > > Thanks for your comments, Derek. The reason I asked the question is because of Mason's original post which said in part".....Some people use the MUM wash as a Reflux only wash. Few realize though that triple distilled in a Pot Rig this stuff makes a whiskey that is near single malt quality. Try it."
> > > > We'll have to ask Mason about the state of his stomach ;-)
> > > >
> > > > Eric
> > > >
> > > > --- In Distillers@yahoogroups.com, Derek Hamlet <derekhamlet@> wrote:
> > > > >
> > > > > At 06:36 PM 7/12/2009, you wrote: What do I call it? Vodka? Whiskey?
> > > > > White Lightning? or what? Do you age it on oak chips or leave it as it is?
> > > > > Be free. Call it anything you like. You triple distilled a mum
> > > > > recipe. That pretty much makes it neutral alcohol.
> > > > > But, you can call it anything you desire, or............. flavor it
> > > > > and still call it what you want.
> > > > > White lightning leaves it all to the consumer's imagination?
> > > > > BTW, 47%abv is a tad stonger than traditional. There is a reason
> > > > > that most alcohols are 40%. The stronger the alcohol content the
> > > > > harder it is on the delicate tissues of the GI tract. If you really
> > > > > want to scare yourself, take a small piece of raw steak and pour some
> > > > > of the pure alcohol on it that comes out of your still. That's what
> > > > > would happen to the tissues in your upper GI tract if you drank it straight.
> > > > >
> > > > >
> > > > >
> > > > > Derek
> > > > > It's a dangerous business, Frodo, going out of your door!
> > > > > Still round the corner there may wait
> > > > > A new road or a secret gate,
> > > > > And though I often have passed them by,
> > > > > The days have come at last when
> > > > > I take the hidden paths that run West of the Moon, East of the Sun
> > > > >
> > > >
> > >
> >
>

Again All,

In the US, I have only bought Bombay Saphire Gin at 50% ABV (100 proof)
not 47% ABV (94 proof),  again a minus -3% difference in ABV  HUMMMM....

Jim.


--- In Distillers@yahoogroups.com, "tykjaw" <tykjaw@...> wrote:
>
> Bombay Saphire is indeed 47% and the difference in duty compared to
37.5% will be 2.15 per litre or 1.50 per 70cl bottle, plus vat of course
and your suggestion is quite possibly correct
>
>
>
> --- In Distillers@yahoogroups.com, "anthonyathawes" anthony.athawes@
wrote:
> >
> > Without being too cynical, I'd suggest in the UK they sell 37.5%ABV
to keep the price within bounds, not because it tastes any better. I
think Bombay gin may be about 47% and costs 3 or 4 pounds more for the
same quantity.
> >
> >
> >
> >
> >
> >
> > --- In Distillers@yahoogroups.com, "tykjaw" <tykjaw@> wrote:
> > >
> > > I dont think Mason was suggesting drinking it undiluted lol
> > >
> > > I suppose really it should be termed sugarhead, Smirnoff do make
50% blue label vodka but most vodka is 37.5
> > >
> > > Watering the still charge further reduces any flavor, so thats not
a problem. In fact Harry has an article about the advantages of dilution
in his alcohol library

hi Jim,

I like the theory but fortunately it's wrong because Jack Daniels, Jim Beam,
Southern Comfort etc. are all sold at 40% abv :-)) there seems no logic to it
all as Smirnoff vodka is 37.5% but Absolut Vodka is 40%


> Now my question is - could this somehow be causing the differences
> between 40% ABV and 37% - 37.5% ABV in European Nations (and
> Austrailia)?????  Really seems off the wall to me that our Bourbon and
> Tennessee Whiskey makers would be selling 40% ABV booze here to us in
> the US and then sending it across sea and selling it as 37%-37.5% ABV
> stuff to you all abroad...  [:(]  [:(]  [:(] .
>
> See Below.
>
> Vino es Veritas,
>
> Jim aka Waldo.

Well something is wrong somewhere Jim

http://en.wikipedia.org/wiki/Bombay_Sapphire



--- In Distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
>
>
> Again All,
>
> In the US, I have only bought Bombay Saphire Gin at 50% ABV (100 proof)
> not 47% ABV (94 proof),  again a minus -3% difference in ABV  HUMMMM....
>
> Jim.
>
>
> --- In Distillers@yahoogroups.com, "tykjaw" <tykjaw@> wrote:
> >
> > Bombay Saphire is indeed 47% and the difference in duty compared to
> 37.5% will be 2.15 per litre or 1.50 per 70cl bottle, plus vat of course
> and your suggestion is quite possibly correct
> >
> >
> >
> > --- In Distillers@yahoogroups.com, "anthonyathawes" anthony.athawes@
> wrote:
> > >
> > > Without being too cynical, I'd suggest in the UK they sell 37.5%ABV
> to keep the price within bounds, not because it tastes any better. I
> think Bombay gin may be about 47% and costs 3 or 4 pounds more for the
> same quantity.
> > >
> > >
> > >
> > >
> > >
> > >
> > > --- In Distillers@yahoogroups.com, "tykjaw" <tykjaw@> wrote:
> > > >
> > > > I dont think Mason was suggesting drinking it undiluted lol
> > > >
> > > > I suppose really it should be termed sugarhead, Smirnoff do make
> 50% blue label vodka but most vodka is 37.5
> > > >
> > > > Watering the still charge further reduces any flavor, so thats not
> a problem. In fact Harry has an article about the advantages of dilution
> in his alcohol library
>

Hello,

This email message is a notification to let you know that
a file has been uploaded to the Files area of the Distillers
group.

   File        : /25 litre MUM  Wash.pdf
   Uploaded by : burrows206 <jeffrey.burrows@...>
   Description : MUM 25 Litre (international version)

You can access this file at the URL:
http://groups.yahoo.com/group/Distillers/files/25%20litre%20MUM%20%20Wash.pdf

To learn more about file sharing for your group, please visit:
http://help.yahoo.com/l/us/yahoo/groups/original/general.htmlfiles

Regards,

burrows206 <jeffrey.burrows@...>

well done jeffrey

nice to see an international version, i hate the mention of cups lol

think you are making a typo with the epsom salts though, 3 tablespoons in total
weighs in at 54g which is a massive dose of magnesium supplement, I think
perhaps you mean teaspoons

cheers
tyk

--- In Distillers@yahoogroups.com, Distillers@yahoogroups.com wrote:
>
>
> Hello,
>
> This email message is a notification to let you know that
> a file has been uploaded to the Files area of the Distillers
> group.
>
>   File        : /25 litre MUM  Wash.pdf
>   Uploaded by : burrows206 <jeffrey.burrows@...>
>   Description : MUM 25 Litre (international version)
>
> You can access this file at the URL:
> http://groups.yahoo.com/group/Distillers/files/25%20litre%20MUM%20%20Wash.pdf
>
> To learn more about file sharing for your group, please visit:
> http://help.yahoo.com/l/us/yahoo/groups/original/general.htmlfiles
>
> Regards,
>
> burrows206 <jeffrey.burrows@...>
>

Hi tyk,
   Well written English was never a strong point with me even with typing the
bloody thing in Word first.  Word doesn't correct abreviations.  But you guys
are all pretty intelligent sorts, else wise you wouldn't be on this forum (so
read between the lines and use your logic common sense guys).
Can one of the moderators please place a footnote to correct this mistake
because I can only get freaking dial-up and out here in the sticks in France and
down downloading a couple of M-bytes again is a real pain in the butt.  But glad
you like it anyway
Geoff



--- In Distillers@yahoogroups.com, "tykjaw" <tykjaw@...> wrote:
>
> well done jeffrey
>
> nice to see an international version, i hate the mention of cups lol
>
> think you are making a typo with the epsom salts though, 3 tablespoons in
total weighs in at 54g which is a massive dose of magnesium supplement, I think
perhaps you mean teaspoons
>
> cheers
> tyk
>
> --- In Distillers@yahoogroups.com, Distillers@yahoogroups.com wrote:
> >
> >
> > Hello,
> >
> > This email message is a notification to let you know that
> > a file has been uploaded to the Files area of the Distillers
> > group.
> >
> >   File        : /25 litre MUM  Wash.pdf
> >   Uploaded by : burrows206 <jeffrey.burrows@>
> >   Description : MUM 25 Litre (international version)
> >
> > You can access this file at the URL:
> >
http://groups.yahoo.com/group/Distillers/files/25%20litre%20MUM%20%20Wash.pdf
> >
> > To learn more about file sharing for your group, please visit:
> > http://help.yahoo.com/l/us/yahoo/groups/original/general.htmlfiles
> >
> > Regards,
> >
> > burrows206 <jeffrey.burrows@>
> >
>

Hello,

This email message is a notification to let you know that
a file has been uploaded to the Files area of the Distillers
group.

   File        : /25 Litre - MUM WASH (originals and international version).pdf
   Uploaded by : burrows206 <jeffrey.burrows@...>
   Description : International 25 Litre MUM Version

You can access this file at the URL:
http://groups.yahoo.com/group/Distillers/files/25%20Litre%20-%20MUM%20WASH%20%28\
originals%20and%20international%20version%29.pdf

To learn more about file sharing for your group, please visit:
http://help.yahoo.com/l/us/yahoo/groups/original/general.htmlfiles

Regards,

burrows206 <jeffrey.burrows@...>

Hello geoff

I use MUM all the time and also variations of it, superb recipe

Nothing wrong with your english whatsoever and the dosage of magnesium wouldnt
do any harm. A molasses wash will have similar amounts and the yeast love it

I am currently going through an anti microsoft phase and this machine is
strictly Ubuntu linux with Open Office, think Mr Gates has made enough money and
every version of windows I have used has been bug ridden lol

cheers
tyk

--- In Distillers@yahoogroups.com, "burrows206" <jeffrey.burrows@...> wrote:
>
> Hi tyk,
>   Well written English was never a strong point with me even with typing the
bloody thing in Word first.  Word doesn't correct abreviations.  But you guys
are all pretty intelligent sorts, else wise you wouldn't be on this forum (so
read between the lines and use your logic common sense guys).
> Can one of the moderators please place a footnote to correct this mistake
because I can only get freaking dial-up and out here in the sticks in France and
down downloading a couple of M-bytes again is a real pain in the butt.  But glad
you like it anyway
> Geoff
>
>
>
> --- In Distillers@yahoogroups.com, "tykjaw" <tykjaw@> wrote:
> >
> > well done jeffrey
> >
> > nice to see an international version, i hate the mention of cups lol
> >
> > think you are making a typo with the epsom salts though, 3 tablespoons in
total weighs in at 54g which is a massive dose of magnesium supplement, I think
perhaps you mean teaspoons
> >
> > cheers
> > tyk
> >
> > --- In Distillers@yahoogroups.com, Distillers@yahoogroups.com wrote:
> > >
> > >
> > > Hello,
> > >
> > > This email message is a notification to let you know that
> > > a file has been uploaded to the Files area of the Distillers
> > > group.
> > >
> > >   File        : /25 litre MUM  Wash.pdf
> > >   Uploaded by : burrows206 <jeffrey.burrows@>
> > >   Description : MUM 25 Litre (international version)
> > >
> > > You can access this file at the URL:
> > >
http://groups.yahoo.com/group/Distillers/files/25%20litre%20MUM%20%20Wash.pdf
> > >
> > > To learn more about file sharing for your group, please visit:
> > > http://help.yahoo.com/l/us/yahoo/groups/original/general.htmlfiles
> > >
> > > Regards,
> > >
> > > burrows206 <jeffrey.burrows@>
> > >
> >
>

Hi Jeff,
thanks for converting the recipe for us metric people. I liked seeing the
pictures too.

A question about MUM to all MUM makers. There is no acid addition to your
recipe. Is there a reason for this?

I am a winemaker/distiller and always add acid, usually tartaric to grape must
but citric will do for a MUM wash.
By adding some acid, say 1 or 2 grammes per litre, giving a lower pH, should
help your fermentation.

regards
Hari.




--- In Distillers@yahoogroups.com, Distillers@yahoogroups.com wrote:
>
>
> Hello,

>
>   File        : /25 Litre - MUM WASH (originals and international
>

> Regards,
>
> burrows206 <jeffrey.burrows@...>
>

Hi Group,
although about 20% of this group are from Australia, there are a few people in
Western Australia distilling alone with the help of this group.

  I am in the Perth metropolitan area and are offering to hold a tour and
discussion session for a couple of hours suitable to those who would like to
attend.

I run a pot still and a 50mm VM still.

let me know if you are interested.

regards
Hari.

Hey Hari,

Not trying to speak for Mason, but during helping and watching through the MUM wash development process, in the original recipe:

 Mason's MUM Wash Recipe  (see info base on MUM wash in New Distiller's Links - havent added new link yet). He did add 1 - 6 oz. can of tomato paste for not only some minor nutrients, but to reduce the pH.  But yes Hari,  one of recommendations I would add to his recipe, is to invert the sugars using citric acid (acid blend etc.) when making the wash- easier on the yeast.

I have found that this reduces the pH enough.  Since  i also usually use sour mash for me corn likkers or dunder for me rums, this also keeps the pH around a 5.4 to 5.8 ph level for the fermentations.  

Also being an ol' wine maker/now distiller, its really not necessary to get the pH too low (like wine - in the 4.0 pH area), since we dont need to keep it in a secondary fermentation for months at a time.  

Vino es Veritas,

Jim aka Waldo.

"The more you learn about this great hobby, the less you realize you know..."  JB.

  
--- In Distillers@yahoogroups.com, "harisaki2004" <ledaswan@...> wrote:
>
> Hi Jeff,
> thanks for converting the recipe for us metric people. I liked seeing the pictures too.
>
> A question about MUM to all MUM makers. There is no acid addition to your recipe. Is there a reason for this?
>
> I am a winemaker/distiller and always add acid, usually tartaric to grape must but citric will do for a MUM wash.
> By adding some acid, say 1 or 2 grammes per litre, giving a lower pH, should help your fermentation.
>
> regards
> Hari.
>
>
>
>
> --- In Distillers@yahoogroups.com, Distillers@yahoogroups.com wrote:
> >
> >
> > Hello,
>
> >
> > File : /25 Litre - MUM WASH (originals and international
> >
>
> > Regards,
> >
> > burrows206 jeffrey.burrows@
> >
>

Hi Hari,
      If you invert your sugar as per Jim's post yesterday (14/07/09) in the
"Simple and Silly" thread which I've reposted below.  You will find doing the
extra bit of work involved with inverting the sugar really worth it.  You'll get
a cleaner dryer ferment a fast fermenting cut off point with the majority of the
sugar turned into alcohol.  You will also find the lemon juice will help the Ph
level in your wash
Regards Geoff

INVERT SUGAR
For 1 pound invert sugar:  (1Kg = 2.2046 lbs of sugar)
• 2 cups finely granulated sugar
• 1 cup water
• 2 tsp lemon juice
Invert sugar is made by mixing two parts sugar to one part water, adding two
teaspoons lemon juice per pound of sugar. This is brought almost to a boil and
held there for 30 minutes (do NOT allow to boil). This is poured into a sealable
jar, sealed and cooled in refrigerator. This process hydrolizes sucrose into
glucose and fructose and speeds fermentation. Invert sugar should NOT be used to
sweeten finished wine as it will encourage refermentation.

For larger amounts of invert sugar:
Expand the recipe above to make the amount required by a particular recipe. For
example, to make 2-1/2 pounds of invert sugar, use 5 cups sugar, 2-1/2 cups
water and 5 tsp lemon juice. Make the invert sugar at least 2 hours ahead of
time (to give it sufficient time to cool).Aur's recipe



--- In Distillers@yahoogroups.com, "harisaki2004" <ledaswan@...> wrote:
>
> Hi Jeff,
> thanks for converting the recipe for us metric people. I liked seeing the
pictures too.
>
> A question about MUM to all MUM makers. There is no acid addition to your
recipe. Is there a reason for this?
>
> I am a winemaker/distiller and always add acid, usually tartaric to grape must
but citric will do for a MUM wash.
> By adding some acid, say 1 or 2 grammes per litre, giving a lower pH, should
help your fermentation.
>
> regards
> Hari.
>
>
>
>
> --- In Distillers@yahoogroups.com, Distillers@yahoogroups.com wrote:
> >
> >
> > Hello,
>
> >
> >   File        : /25 Litre - MUM WASH (originals and international
> >
>
> > Regards,
> >
> > burrows206 <jeffrey.burrows@>
> >
>

Bonjour Geoff,

Merci beaucoup.

JB.

--- In Distillers@yahoogroups.com, "burrows206" <jeffrey.burrows@...> wrote:
>
> Hi Hari,
> If you invert your sugar as per Jim's post yesterday (14/07/09) in the "Simple and Silly" thread which I've reposted below. You will find doing the extra bit of work involved with inverting the sugar really worth it. You'll get a cleaner dryer ferment a fast fermenting cut off point with the majority of the sugar turned into alcohol. You will also find the lemon juice will help the Ph level in your wash
> Regards Geoff
>
> INVERT SUGAR
> For 1 pound invert sugar: (1Kg = 2.2046 lbs of sugar)
> • 2 cups finely granulated sugar
> • 1 cup water
> • 2 tsp lemon juice
> Invert sugar is made by mixing two parts sugar to one part water, adding two teaspoons lemon juice per pound of sugar. This is brought almost to a boil and held there for 30 minutes (do NOT allow to boil). This is poured into a sealable jar, sealed and cooled in refrigerator. This process hydrolizes sucrose into glucose and fructose and speeds fermentation. Invert sugar should NOT be used to sweeten finished wine as it will encourage refermentation.
>
> For larger amounts of invert sugar:
> Expand the recipe above to make the amount required by a particular recipe. For example, to make 2-1/2 pounds of invert sugar, use 5 cups sugar, 2-1/2 cups water and 5 tsp lemon juice. Make the invert sugar at least 2 hours ahead of time (to give it sufficient time to cool).Aur's recipe

--- In Distillers@yahoogroups.com, "harisaki2004" <ledaswan@...> wrote:
>
> Hi Jeff,
> thanks for converting the recipe for us metric people. I liked seeing the
pictures too.
>
> A question about MUM to all MUM makers. There is no acid addition to your
recipe. Is there a reason for this?
>
> I am a winemaker/distiller and always add acid, usually tartaric to grape must
but citric will do for a MUM wash.
> By adding some acid, say 1 or 2 grammes per litre, giving a lower pH, should
help your fermentation.
>
> regards
> Hari.

Hi, I have fermenters with built in heating elements and just cut a lemon in two
and throw it in the water I am heating to dissolve the sugar - this seems to
invert the sugar ok.

Yeast produces acids and Dr Cone actually recommends to actually add an alkaline
buffer for a turbo effect rather than adding additional acid. I recommend people
look into The Compleat Distiller for the laboratory version, and then use off
the shelf grocery substitutes.
wal
--- In Distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
>
>
> Hey Hari,
>
> Not trying to speak for Mason, but during helping and watching through
> the MUM wash development process, in the original recipe:
>
>   Mason's MUM Wash Recipe
> <http://groups.yahoo.com/group/new_distillers/files/Mason%20Jar%20Dixon%\
> 20-%20Rye%20Junkie/>   (see info base on MUM wash in New Distiller's
> Links - havent added new link yet). He did add 1 - 6 oz. can of tomato
> paste for not only some minor nutrients, but to reduce the pH.  But yes
> Hari,  one of recommendations I would add to his recipe, is to invert
> the sugars using citric acid (acid blend etc.) when making the wash-
> easier on the yeast.
>
> I have found that this reduces the pH enough.  Since  i also usually use
> sour mash for me corn likkers or dunder for me rums, this also keeps the
> pH around a 5.4 to 5.8 ph level for the fermentations.
>
> Also being an ol' wine maker/now distiller, its really not necessary to
> get the pH too low (like wine - in the 4.0 pH area), since we dont need
> to keep it in a secondary fermentation for months at a time.
>
> Vino es Veritas,
>
> Jim aka Waldo.
>
> "The more you learn about this great hobby, the less you realize you
> know..."  JB.
>
>
>
>
> --- In Distillers@yahoogroups.com, "harisaki2004" <ledaswan@> wrote:
> >
> > Hi Jeff,
> > thanks for converting the recipe for us metric people. I liked seeing
> the pictures too.
> >
> > A question about MUM to all MUM makers. There is no acid addition to
> your recipe. Is there a reason for this?
> >
> > I am a winemaker/distiller and always add acid, usually tartaric to
> grape must but citric will do for a MUM wash.
> > By adding some acid, say 1 or 2 grammes per litre, giving a lower pH,
> should help your fermentation.
> >
> > regards
> > Hari.
> >
> >
> >
> >
> > --- In Distillers@yahoogroups.com, Distillers@yahoogroups.com wrote:
> > >
> > >
> > > Hello,
> >
> > >
> > > File : /25 Litre - MUM WASH (originals and international
> > >
> >
> > > Regards,
> > >
> > > burrows206 jeffrey.burrows@
> > >
> >
>

Mike,

Could ya be a bit more specific - How much sugar and how much water do
you use for 1 lemon??

Vino es Veritas,

Jim aka Waldo.


--- In Distillers@yahoogroups.com, "mikejwoodnz" <eme@...> wrote:
> Hi, I have fermenters with built in heating elements and just cut a
lemon in two and throw it in the water I am heating to dissolve the
sugar - this seems to invert the sugar ok.
>