Connie Zein wrote: Can someone please tell me what the types of stills are. I understand there are two main types ie Pot Still and Coffey Still? What are the...
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distillers@xxxxxxx.xxx
Sep 14, 1999 1:43 am
Mike/Connie I had heard the term Coffey still without ever knowing exactly what it was. It was my understanding that the major difference in still design was...
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Des
topkiwi@xxxx.xx.xxx
Sep 14, 1999 8:46 am
The Coffey Still (also know as the Patent Still) was invented in 1830 by Mr Aeneas Coffey, a retired government Excise man in Ireland. This Patent Still was...
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mike@xxxxxxxxx.xx.xx
Sep 15, 1999 7:41 am
Hi Des, Thanks for the fact that the Coffey still was the first continuous still. Absolutely true, and still in use all over the world both with and without...
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Des
topkiwi@xxxx.xx.xxx
Sep 16, 1999 2:41 am
Well, as we now have 33 members I thought it might be an ideal time for some introductions. Then it occurred to me that as I am the moderator maybe I should...
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Ray Toms
ray@xxxxxxxxx.xx.xxx
Sep 15, 1999 10:46 pm
Mike I'm not sure that I agree with your comments re. carbon Distilleries such as Jack Daniels when they make a special Bourbon think highly enough of the...
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Mike
mike@xxxxxxxxx.xx.xxx
Sep 16, 1999 9:47 pm
On Thursday, 16 September 1999 Ray Toms wrote: Mike I'm not sure that I agree with your comments re. carbon Distilleries such as Jack Daniels when they make a...
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mike@xxxxxxxxx.xx.xx
Sep 17, 1999 2:57 am
Well, our founder and moderator Des started it, so as one of the latest new members it seems fitting that I should follow suit and introduce myself. I live in...
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greglong3@xxxx.xxx
Sep 17, 1999 2:35 pm
I have tried to produce tequila using Agave nectare that I purhased from my local Homebrew supply in 3 pound jars. I fermented it out and distilled on a reflux...
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Des
topkiwi@xxxx.xx.xxx
Sep 17, 1999 9:04 pm
Hello and welcome to the Distillers List. For my 2 cents worth on the subject I have found that it is quite difficult to obtain a true flavour in in completely...
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Robert Jung
rdj@xxxx.xxxxxx.xxxx
Sep 17, 1999 9:04 pm
... The subject of Jack Daniels and their carbon treatment is actually an interesting story. In regards to using polishing carbon, Jack Daniels is very proud...
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Ray Toms
ray@xxxxxxxxx.xx.xxx
Sep 17, 1999 10:28 pm
As I understand it to acheive maximum flavour transfer you need a pot still rather than a reflux. A reflux will give you by far the cleanest alcohol but...
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Mike
mike@xxxxxxxxx.xx.xxx
Sep 27, 1999 1:43 am
Well, it’s been rather quiet on the postings front in the last week or two, so I thought I might throw a couple of ideas into the pot to see what comes out. ...
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Ray Toms
ray@xxxxxxxxx.xx.xxx
Sep 27, 1999 8:56 pm
Mike Yes I have been interested in this topic as well however as yet havn't had the time to experiment very far. One thing I did do that I would be happy to...
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Mike
mike@xxxxxxxxx.xx.xxx
Oct 1, 1999 4:37 am
Dear Ray, Thank you very much for your reply to my query about distilling botanicals. I was amused by your description of the state your pot and element ended...
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Des
topkiwi@xxxx.xx.xxx
Oct 2, 1999 10:34 pm
When it comes to extracting oils etc from botanicals it seems that the quantity extracted has no resemblence to the amount of raw material. I appreciate the...
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Ray Toms
ray@xxxxxxxxx.xx.xxx
Oct 3, 1999 9:28 pm
Mike Sorry for the delay in reply, I was up in your neck of the woods for the weekend at the Christmas Gift Fair. I believe that the boiling point of the oils...
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desik@xxxx.xx
Oct 5, 1999 6:01 pm
ooops! That darn <enter> key. I meant to ask for help in the distillation of slivovitz Who would like to share his/hers experience in this subject. What to...
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Ray Toms
ray@xxxxxxxxx.xx.xxx
Oct 7, 1999 3:35 am
Hi Ed Glad to have you aboard !! I thought that slivovitz was made from fresh plums rather than prunes however either should do. I was hoping that someone...
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bj-fm@xxxxxx.xxx.xx
Oct 12, 1999 9:41 pm
as a new member i wish to introduce myself my name is brian poke i live in tasmania now and have been a professional full time distiller for 37 years currently...
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nancyrae@xxxx.xxx.xxx
Oct 13, 1999 4:53 am
Hi, this is Ray Rust from Washington state in the USA. I have tryed using grape concentrates, and also others, with very good results,( this is for 5 gallons...
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nancyrae@xxxx.xxx.xxx
Oct 15, 1999 9:05 pm
Thank you Des, I found it finaly. I do like this site and the people are very helpful. Does any one have a recipe for peaches. or is there a easy way to flavor...
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nancyrae@xxxx.xxx.xxx
Oct 16, 1999 6:29 am
Hi Des, this is Ray Rust from Washington state. In Washington you can make 20 gallons of spirits per family member per year, beer and wine 150 per year. And in...
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bj-fm@xxxxxx.xxx.xx
Oct 17, 1999 4:39 am
thankyou to everyone who sent questions etc. etc. to my email address most welcome particularly os from queensland---but could i be so bold as to suggest that...
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Des
topkiwi@xxxx.xx.xxx
Oct 25, 1999 8:19 am
Firstly, welcome to the new members of the Distillers@onelist. I hope you find a lot of good and helpful information on the subject of distilling. Secondly, I...
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bj-fm@xxxxxx.xxx.xx
Oct 25, 1999 8:48 am
who keeps this message board going under trying circumstances a job certainly well done ,to ray why not just simply macerate then infuse donn't make it too...
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Mike
mike@xxxxxxxxx.xx.xxx
Oct 26, 1999 9:46 pm
Hi there, Ray Rust wrote: "by the way your metric system is about to drive my up a wall. Question? How much does 10 mls flavor in our system, is it about a...
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Ray Toms
ray@xxxxxxxxx.xx.xxx
Oct 26, 1999 8:28 pm
Hi Brian Good to have you aboard this list. It is so rare to talk to a commercial distiller and much rarer still to have one who is prepared to share his...
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Mike
mike@xxxxxxxxx.xx.xxx
Oct 27, 1999 7:00 pm
Hi everyone, Well, I promised a ready reckoner for converting weights and measurements, and here it is. I've stuck to units we're most likely to use on this...
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bj-fm@...
Oct 28, 1999 7:59 am
thanks for the kind words---yes i am very happy to pass on any help if it doesn't breach int.property---a pleasure ... have been involved with fuel...
