about once a month I get slammed by numerous emails from this guy.
He copies the last few posts off of this message list and sends them
to me one at a time with a header saying "stop sending me any more
emails.  I am not interested in distilling."  in all capital
letters.   I just cleared about 70 messages from my inbox.  his email
address is :  louisap and the domain is cytanet.com.cy

Is anyone else blessed by the attention of this yahoo?  I have never
sent this individual any email.   Just curious if this is confined to
me or spread out to others also.

Randy

I'm new at this game, just completed my first reflux still (all
foodgrade stainless). I was going to use stainless panscrubs in the
tower what are the benefits to using a copper alternative?...also...
need a suplier of 'contact reactive carbon' here in the
U.K.....whats the best size to use?

send him/her a link to press so he/she is not frustrated to unsubscribe

 "CornFed (Randy)" <cornfed15@...> wrote:

about once a month I get slammed by numerous emails from this guy. 
He copies the last few posts off of this message list and sends them
to me one at a time with a header saying "stop sending me any more
emails.  I am not interested in distilling."  in all capital
letters.   I just cleared about 70 messages from my inbox.  his email
address is :  louisap and the domain is cytanet.com.cy

Is anyone else blessed by the attention of this yahoo?  I have never
sent this individual any email.   Just curious if this is confined to
me or spread out to others also. 

Randy



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Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.

Hey, could you make a few details for me? please....

 clacknoster <paul@...> wrote:

I'm new at this game, just completed my first reflux still (all
foodgrade stainless). I was going to use stainless panscrubs in the
tower what are the benefits to using a copper alternative?...also...
need a suplier of 'contact reactive carbon' here in the
U.K.....whats the best size to use?



To unsubscribe from this group send an email to  distillers-unsubscribe@onelist.com

Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.

The following Distillers poll is now closed.  Here are the
final results:


POLL QUESTION: Do you want both groups "Distillers"
and "New_Distillers" to be merged in
one?

CHOICES AND RESULTS
- Yes, 12 votes, 50.00%
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- Don't care, 5 votes, 20.83%



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Randy, Sounds pertty odd. why would he send this stuff
just to you and not the group addy?? in order to be
receiving the post he must be on the list. maybe he's
too dim to figure out how to unsubscribe but that
doesnt explain why he only slams you. you can always
just block his address from your e-mail.
--- "CornFed (Randy)" <cornfed15@...> wrote:
> about once a month I get slammed by numerous emails
> from this guy.
> He copies the last few posts off of this message
> list and sends them
> to me one at a time with a header saying "stop
> sending me any more
> emails.  I am not interested in distilling."  in all
> capital
> letters.   I just cleared about 70 messages from my
> inbox.  his email
> address is :  louisap and the domain is
> cytanet.com.cy
>
> Is anyone else blessed by the attention of this
> yahoo?  I have never
> sent this individual any email.   Just curious if
> this is confined to
> me or spread out to others also.
>
> Randy
>
>


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Randy, I just looked in the group members list and did
not find a Louis Apostolides there. Have you tried
sending an e-mail asking nicely why he's sending YOU
these e-mails? if that doesnt work you might ask the
group and everyone else you know to flood his e-mail,
sort of return the favor. I would be happy to carpet
bomb his addy if he doest stop, using a secondary
e-mail address.

   Chic


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NO this wasnt a call for hostile action toward him.  I was just
trying to see if anyone else was getting his email barrage.

Tony has canceled his membership from this list yesterday afternoon.
Mainly for the reason that I have over 70 emails -from him- saying
that he 'isnt interested in distillation and to stop sending him
emails'.

Hopefully that will stop the problem.  There may be a few emails that
went to his email account between his bombardment on me and getting
the group emails stopped.

I am willing to wait and see if it stops next month.  He seems to
only check messages on that account once a month or so. I dont know
how my name got onto his favorites and special attention list.

--- In Distillers@y..., chic matthews <notchic@y...> wrote:
>
> Randy, I just looked in the group members list and did
> not find a Louis Apostolides there. Have you tried
> sending an e-mail asking nicely why he's sending YOU
> these e-mails? if that doesnt work you might ask the
> group and everyone else you know to flood his e-mail,
> sort of return the favor. I would be happy to carpet
> bomb his addy if he doest stop, using a secondary
> e-mail address.
>
>   Chic
>
>
> __________________________________________________
> Do you Yahoo!?
> Yahoo! Mail Plus - Powerful. Affordable. Sign up now.
> http://mailplus.yahoo.com

Normally the potatoes are cooked in a minimum of water then malted
grain added for conversion. Russian sites also have another method
which is useful if it is not convenient to boil 25 kg of potatoes.
They suggest one grate the potatoes, and then to add some boiling
water, allow to cool to 65C, and then add malted grain (5% is
sufficient for potatoes) for the conversion. Another method could be
to borrow from small scale apple-cider making - quarter the potaoes,
put them in a bin and mash them to a pulp using a 2 m x 120 mm diam
log, then add some boiling water.

There is one Russian samogon recipe that combines potatoes and oats,
which could also give a good Irish poitin mash, as oats and potatoes
are common Irish ingredients. Although it suggests crushed oats,
rolled oats would be more convenient. No malted grain is mentioned,
but the addition of up to 1 kg of crushed malted grain would be
useful. Here is my modified version of the recipe:

Potato and Oats Mash
5 kg potatoes
4 kg rolled oats
1 kg crushed malted grain
20 l water (5 US gals.)
Yeast
Grate the potatoes. Add some boiling water to grated potatoes and
rolled oats mixture. Allow to cool to 65C and add crushed malted
grain. Allow 11/2 hours for the conversion. Place mixture in a
fermenter, adding additional water to make 20 l. Add yeast and
ferment.

Wal

New upload to the Biofuels Library:

Farm-scale ethanol fuel production plant -- the Gildred/Butterfield
Fuel Alcohol Plant, winner of the California Department of Food and
Agriculture's Ethanol Fuel Plant Design Competition: Floyd
Butterfield's on-farm still operation in full, complete with
blueprints. Plant Description, Plant Operating Manual, Plant
Performance Data, Plant Construction Guide, Recommendations,
Appendixes and eight blueprints of the still, cooker and operating
set-up -- includes screw press blueprints and construction details.
With many thanks to Garle A. Webb (aka "Gawchicken").
http://journeytoforever.org/biofuel_library/Butterfield/butterfield1.html

"The distillation portion of the plant shown on Plates 1 and 2 is
designed to operate continuously, 24 hours per day. Nominal
production capacity is 10 gallons per hour of 190 proof ethanol.
Based on operating six days per week, annual ethanol production is
70,000 to 75,000 gallons. In addition to ethanol, the plant produces
one or more saleable coproducts, depending on the base feedstock
type."

See also:
The Butterfield Still -- This report provides details of the design,
construction, operation and performance of the FSB Energy Fuel
Alcohol Plant.
http://journeytoforever.org/biofuel_library/ethanol_butterfield.html

What's the coil surface temperature of an operating 1500 Watt, 120
Volt element?

Why do I want to know?  I'm considering using aquarium-grade silicone
to help seal the threads on my element (a little extra insurance).  I
can avoid contact with the coil, but it would be much easier for me
to just plug the silicone, thereby burying the base of the coil.
However, I don't want the silicone to melt and cause a leak.  Direct
contact or not?  I don't want to fry my nuts when I touch my boiler.

Thanks,
Scott

with a standard threaded element connection, you shouldnt need extra
sealant beyond the normal supplied O ring.  My element is installed
just barely tighter than hand tight.  No leaks no problems.

I dont know the surface temperature, but suspect it depends on what
material is present to carry away the heat.  open air and I bet it
will glow red for a short while before it melts down and burns out.

--- In Distillers@yahoogroups.com, "goyeast <goyeast@y...>"
<goyeast@y...> wrote:
> What's the coil surface temperature of an operating 1500 Watt, 120
> Volt element?
>
> Why do I want to know?  I'm considering using aquarium-grade
silicone
> to help seal the threads on my element (a little extra insurance).
I
> can avoid contact with the coil, but it would be much easier for me
> to just plug the silicone, thereby burying the base of the coil.
> However, I don't want the silicone to melt and cause a leak.
Direct
> contact or not?  I don't want to fry my nuts when I touch my boiler.
>
> Thanks,
> Scott

I made a small essence still like Tony's and tried his gin recipe ,
which came out very nice . Would anyone have any other essence recipes I
could make such as : Bourbon , Rum or Scotch flavours .
     Like most I am not that keen on Stillspirit and others etc [don't mind
the smoky bourbon though ]. Which made me think How do they make essences ?
And can we improve on them ?






Eat - Drink - Smoke and be good !   Shane


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I would trust a good working and correctly connected netrul wire and a
good correctly connected earth ground using a  copper coated  200 mm
steel rod. Preferrably not less than  16 mm in diameter.   If your
heating element does short out it will still shock you buy passing
through your wash to your boiler and then to you if you isolate it with
silcone.

Nothing less than a good, correctly connected ground rod will protect
you in the event of a short in your still.  If you pose a better ground
than your ground rod, then the electricity will use you as it's ground.
  No exceptions!

goyeast wrote:

> What's the coil surface temperature of an operating 1500 Watt, 120
> Volt element?
>
> Why do I want to know?  I'm considering using aquarium-grade silicone
> to help seal the threads on my element (a little extra insurance).  I
> can avoid contact with the coil, but it would be much easier for me
> to just plug the silicone, thereby burying the base of the coil.
> However, I don't want the silicone to melt and cause a leak.  Direct
> contact or not?  I don't want to fry my nuts when I touch my boiler.
>
> Thanks,
> Scott
>
>
> To unsubscribe from this group send an email to
> distillers-unsubscribe@onelist.com
>
> Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service
> <http://docs.yahoo.com/info/terms/>.


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The 200 mm steel rod should be 2420 mm.
Sorry for the typo

Ludwig wrote:

> I would trust a good working and correctly connected netrul wire and a
> good correctly connected earth ground using a  copper coated  200 mm
> steel rod. Preferrably not less than  16 mm in diameter.   If your
> heating element does short out it will still shock you buy passing
> through your wash to your boiler and then to you if you isolate it with
> silcone.
>
> Nothing less than a good, correctly connected ground rod will protect
> you in the event of a short in your still.  If you pose a better ground
> than your ground rod, then the electricity will use you as it's ground.
> No exceptions!
>
> goyeast wrote:
>
> > What's the coil surface temperature of an operating 1500 Watt, 120
> > Volt element?
> >
> > Why do I want to know?  I'm considering using aquarium-grade silicone
> > to help seal the threads on my element (a little extra insurance).  I
> > can avoid contact with the coil, but it would be much easier for me
> > to just plug the silicone, thereby burying the base of the coil.
> > However, I don't want the silicone to melt and cause a leak.  Direct
> > contact or not?  I don't want to fry my nuts when I touch my boiler.
> >
> > Thanks,
> > Scott
> >
> >
> > To unsubscribe from this group send an email to
> > distillers-unsubscribe@onelist.com
> >
> > Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service
> > <http://docs.yahoo.com/info/terms/>.
>
>
> --
> Your favorite stores, helpful shopping tools and great gift ideas.
> Experience the convenience of buying online with Shop@Netscape!
> http://shopnow.netscape.com/
>
>
>
> To unsubscribe from this group send an email to
> distillers-unsubscribe@onelist.com
>
> Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service
> <http://docs.yahoo.com/info/terms/>.


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Gin depends on botanicals for its flavor. Bourbon, whisky, rum depend
on the mash, distillation technique and storage barrel type. You can
imitate the process on a smaller scale.
Wal

--- In Distillers@yahoogroups.com, "Shane Kirkman"
<shanekirkman@y...> wrote:
>
>     I made a small essence still like Tony's and tried his gin
recipe ,
> which came out very nice . Would anyone have any other essence
recipes I
> could make such as : Bourbon , Rum or Scotch flavours .
>     Like most I am not that keen on Stillspirit and others etc
[don't mind
> the smoky bourbon though ]. Which made me think How do they make
essences ?
> And can we improve on them ?
>
>
>
>
>
>
> Eat - Drink - Smoke and be good !   Shane
>
>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system (http://www.grisoft.com).
> Version: 6.0.423 / Virus Database: 238 - Release Date: 25/11/02
>
> http://www.yahoo.promo.com.au/hint/ - Yahoo! Hint Dropper
> - Avoid getting hideous gifts this Christmas with Yahoo! Hint
Dropper!

To quote from an article on flavor from the wine section of my local
paper -
"But consider the ingredients you'll find in your average synthetic
strawberry essence....Typically, it'll include amyl acetate, amyl
butyrate. amyl valerate, anethol anisyl formate, benzyl acetate,
benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl
valerate, cognac essential oil, diacetyl, diproyl ketone, ethyl
acetate, ethyl amyl ketone, ethyl butyrate, ethyl cinnamate, ethyl
heptanoate, ethyl heptylate, ethyl lactate, ethyl,
ethylphenylglycidate, ethyl nitrate, ethyl propionate, ethyl
valerate, heliotropin, hydroxyphenyl-2-butanone (10% solution in
alcohol), a-ionone, isobutyl anthranilate, isobutyl butyrate, lemon
essential oil, maltol, 4-methylacetophenone, methyl anthranilate,
methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl
heptine carbonate, methyl naphthyl ketone,, methyl salycilate, mint
essential oil, neroli essential oil, nerolin, neryl isobutyrate,
orris butter, phenethyl alcohol, rose, rum ether, g-undecalactone,
vanillin, and solvent."

Please excuse any spelling mistakes!

Wal

What is the recomended amount of activated carbon
to use in say 5 litres of 50% when soaking alcohol in
a jar. I have found that since I have been using this method
as against straight filtering there has been a significant
reduction in the final % level, perhaps I am using to much.

Thanks in advance
Don.

If you do not have too many potatoes, you can make a potato and sugar
mash, as suggested in a Russian samogon site. This would be a good
way to get an idea of the effect of potatoes on taste.
In the Russian language site there is no mention of adding malted
grain to convert the starch to sugars, which could be a problem,
unless the potatoes they use have sprouted so much that most of the
starch has already been converted! It is recommended to use about 5%
malted grain for potatoes as otatoes have about 20% fermentable
material, the rest being water.

Potato and Sugar Mash
4 kg potatoes
200 g crushed malted barley
4 kg sugar
20 l water
Yeast
Peel and cook the potatoes in a minimum of water. Mash. When cooled
to 65C, add crushed malted grain and leave for 90 minutes for
conversion. Combine mashed potatoes, sugar and water, add yeast and
ferment.

Wal

1) A 1882 song, "The Rare Old Mountain Dew", in praise of poitin that
states it was "Distilled with wheat and rye."
http://celtic-otter.com/Ballads/rare_old_mountain_dew.html

2) "Spirits Explained: Poteen"
http://www.irish-poteen.com/folklore_class.html

Wal

"Potatoes stored below 40F will develop a sweet taste, due to the
conversion of starch to sugar in the tubers."
This is useful information for the small scale home distiller of
potato vodka/poitin.

Also sprouting helps -
"Sprouted potatoes reduce the amount of malt or enzyme required for
conversion."

Wal

Hi All...

I can buy just plain old wheat for a lot less than malted wheat. I was
wondering how much malted wheat you need in proportion to unmalted wheat to
get enough enzymic activity to convert the starch. Then I can use only what
is required, and save a few bucks.

Anyone know anything about this?

Cheers, Rob

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Robert Stam: Project Manager
Information Technology, Pacific Health Limited
Tauranga, New Zealand
Ph. 64 7 5798804
Fax 64 7 5779734
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Notice of Legal Status and Confidential Information: This electronic mail
message and any accompanying attachments may contain information that is
privileged and CONFIDENTIAL.  If you are not the intended recipient you are
advised that any use, review, dissemination, distribution or reproduction of
the information is strictly prohibited and may be unlawful.  If you have
received this document in error, please notify the sender immediately and
destroy the message.

See http://journeytoforever.org/biofuel_library/ethanol_manual/
http://journeytoforever.org/biofuel_library/ethanol_motherearth/

About 10% malted grain for unmalted grains is the recommendation -
you only want the enzymes.
Wal

--- In Distillers@yahoogroups.com, Robert Stam <Robert.Stam@b...>
wrote:
> Hi All...
>
> I can buy just plain old wheat for a lot less than malted wheat. I
was
> wondering how much malted wheat you need in proportion to unmalted
wheat to
> get enough enzymic activity to convert the starch. Then I can use
only what
> is required, and save a few bucks.
>
> Anyone know anything about this?
>
> Cheers, Rob
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Robert Stam: Project Manager
> Information Technology, Pacific Health Limited
> Tauranga, New Zealand
> Ph. 64 7 5798804
> Fax 64 7 5779734
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
>
> Notice of Legal Status and Confidential Information: This
electronic mail
> message and any accompanying attachments may contain information
that is
> privileged and CONFIDENTIAL.  If you are not the intended recipient
you are
> advised that any use, review, dissemination, distribution or
reproduction of
> the information is strictly prohibited and may be unlawful.  If you
have
> received this document in error, please notify the sender
immediately and
> destroy the message.

Having lived in both California and Idaho in the US where a good
portion of all US potatoes are grown, I have found that all potatoes
not going to market the week they are harvested are stored in huge
sheds at 34f. Depending on demand and price some potatoes are still
in storage when the next crops come in and I have never been able to
tell the difference in sweetness between a new potatoe and last
years. Just a thought you all. gaw

--- In Distillers@yahoogroups.com, "waljaco <waljaco@h...>"
<waljaco@h...> wrote:
> "Potatoes stored below 40F will develop a sweet taste, due to the
> conversion of starch to sugar in the tubers."
> This is useful information for the small scale home distiller of
> potato vodka/poitin.
>
> Also sprouting helps -
> "Sprouted potatoes reduce the amount of malt or enzyme required
for
> conversion."
>
> Wal

This may be of interest-

Form:

The Alcohol Textbook

3rd Edition

No recipe, but here are some quotes that might give a lead:
1) Aging technique.
"Wild Turkey is distilled and put into new barrels at a much lower
proof than most Bourbons - a costly method that results in less of
the flavor being cooked out. The barrels are made of the finest new
oak with the heaviest char available, imparting a smoother flavor and
a deep amber color."
2) Taste.
"best flavors of our premium bourbon, but with real honey to give it
sweetness...."
"real honey"
"obvious notes of vanilla and citrus" (this could come from the
heavily charred American oak barrels).
"Wild Turkey Liqueur is a sweetened cordial with honey" - 30%abv.
3) Wild Turkey Liqueur was introduced in 1976 -
htp://www.wildturkeybourbon.com/nest/history.pdf
(possibly it was introduced to compete with honey based Scottish
whisky liqueurs).

It appears to me that a starting point would be to age your raw
whiskey distillate in heavily charred American oak chips, and then
add a pure honey to say 25% sweetness (start with a 250 ml cup/l).
Some orange peel might have been added to imitate Southern Comfort(?)
The vanilla would probably come from the American oak which has that
characteristic.

Wal










--- In Distillers@yahoogroups.com, "Ian Crouch" <ianmcrouch@o...>
wrote:
> Would someone have a recipe that would come close to imitating
Wild Turkey Liqueuer out there?

32F is freezing point. As potatoes do not need to be stored at this
temperature which is quite expensive to maintain, possibly you mean
44F?
Wal

--- In Distillers@yahoogroups.com, "gawchicken2001 <gawchicken@h...>"
<gawchicken@h...> wrote:
>  Having lived in both California and Idaho in the US where a good
> portion of all US potatoes are grown, I have found that all
potatoes
> not going to market the week they are harvested are stored in huge
> sheds at 34f. Depending on demand and price some potatoes are still
> in storage when the next crops come in and I have never been able
to
> tell the difference in sweetness between a new potatoe and last
> years. Just a thought you all. gaw
>
> --- In Distillers@yahoogroups.com, "waljaco <waljaco@h...>"
> <waljaco@h...> wrote:
> > "Potatoes stored below 40F will develop a sweet taste, due to the
> > conversion of starch to sugar in the tubers."
> > This is useful information for the small scale home distiller of
> > potato vodka/poitin.
> >
> > Also sprouting helps -
> > "Sprouted potatoes reduce the amount of malt or enzyme required
> for
> > conversion."
> >
> > Wal

What happens to stored potatoes -
'Storing potatoes'
http://www.mvproduce.com/storing.html
'Potatoes: Harvesting and Storing'
http://lancester.unl.edu/hort/articles/2002/potatoes.htm

Wal