Greetings fellow stillers, My still is a design from Gert Strands website, and apparently not many use this style due to the complications faced while...
Here's the picture I warned you about. It's resized to fit monitors better...bob.......
4840
spiritual
warranty@...
May 1, 2002 11:54 pm
I use a 25l still spirits reflux still evrything has been fine for a lng time...perfect even. The last batch i ran through it was a complete dud! basically...
4841
Pete Sayers
brubarn@...
May 2, 2002 12:03 am
Hi Spiritual, you may have committed the cardinal sin of COMPLACENCY. ie Did you check that the wash was fermented out completely?. The fact that the left over...
Could someone please tell me if this will work? 13 kgs sugar, one bag turbo extra, and enough water to make up to 42 litres. Also any ideas on how much...
Apparatus for the Continuous Manufacture of Absolute Alcohol -- US Patent 1,704,213, E. Ricard, filed January 23, 1924. Acrobat file, 524kb. Scanned by F. Marc...
Hi all, I have this plastic 200LT drum sitting in the garage from home brew
beer days (bottle cleaner) and it has been sitting there taking up space. As
the...
I assume most people on the list do their best NOT to produce Fusel Oils, or at least keep them to a minimum. I need to know what you do to keep them to a...
4846
Distillers@yahoogroup...
May 2, 2002 8:27 pm
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 : /Convert.exe...
I've just uploaded an easy to use conversion utility to the files section. I hope that everyone finds this as usefull as i have. Just download it and then...
... If you're specifically after say acetone or methanol, fermentation might not be the best way of going about it. There may be far easier & higher yield...
On Thu, 2 May 2002 23:39:55 +1000 "Robert N" <dinks_c@...> wrote: RN> Hi all, I have this plastic 200LT drum . . . I was thinking about a 150LT wash...
This is great - being able to "chat" live with other members of these newsgroups. The page that the Rev. set up is real simple - just enter a name or nickname....
Has anyone tried using commercially produced whey spirit (96% Ethanol), adding fruit or herbs and spices, and redistilling that. I'm thinking that you should...
What is "Whey Spirit"? I didnt find a result for that during a web search for it. I did find reference to a man named Murtagh who is a traveling consultant...
Whey Spirit is produced from whey, a by-product of the cheese making/dairy industry. It is relatively cheap and easy to get if you have a licence. It is...
4854
spiritual
warranty@...
May 5, 2002 11:51 pm
I was going back over my notes to see where else i can try improve my brews and i came across something that i wasnt aware of....Is It true that fusel oils are...
4855
spiritual
warranty@...
May 6, 2002 12:00 am
I do mean as opposed to the normal in the still creation of fusel oils!...
4856
Pete Sayers
brubarn@...
May 6, 2002 1:40 am
Yes, there was a thought that the higher the temp, the greater amount of "High Volatiles" produced.Nobody has brought this up for a while, but i believe that...
4857
spiritual
warranty@...
May 6, 2002 2:16 am
MessageSorry guys just had to! Below are a list of words and phrases used in New Zealand and their English translations. For full effect, read out loud. ...
Medronho is a Portuguese specialty from the Arbutus or Strawberry Tree fruit. Slivova (slivovitz or plum brandy) is a Bulgarian specialty from sweet dark plums...
'Distilling Information Archive'. See: http://www.drinktec.com/distilling.html It contains 2 articles - 'Introduction to Distilling' 'The Basics of Pot...
Hello Jack ...Glenn here from Waroona ..i was just wondering if you could tell me where you got your elements for your keg still and what price they are? and...
4863
dale lindsey
djl0408146920@...
May 6, 2002 9:18 am
Please unsubscribe me __________________________________________________ Do You Yahoo!? Yahoo! Health - your guide to health and wellness ...
... temperature goes above 25c? Apparently. But I havent seen too much detail on exactly how much more gets produced (say per each oC above 25). Just that it...
Just found this group and this thread really jumped out at me. I make cheese and get very dejected over having to dump the whey which contains all the sugar,...
Now to the real question..... I have just made a batch of gin from this years maple run and naturally think its the greatest gin I have ever tasted. I had...
4867
Pete Sayers
brubarn@...
May 7, 2002 3:11 am
In order to ferment whey, you apparently need a special yeast. Perhaps some one knows which yeast will do the job. Pete ... From: "arf60152"...
