Sorry Harry, I think I might have you confused, my bad mate.  What I was trying
to say is that *I* use carbon treatment, not the
actual water out of the tap.  Is that better...? 8-)



    _____

From: new_distillers@yahoogroups.com [mailto:new_distillers@yahoogroups.com] On
Behalf Of Harry
Sent: Friday, 2 December 2005 10:58 AM
To: new_distillers@yahoogroups.com
Subject: [new_distillers] Re: Cutting the product


--- In new_distillers@yahoogroups.com, "Tim Lebsanft"
<bundy_rum98@h...> wrote:
>
> I live in a metro area in Oz and just use tap water...  It gets
carbon
> treated anyway... 8-)



Are you sure about that, Tim?  Most areas of Oz, particularly Qld
coast, still use sand filters, chlorine disinfectant & floc
technology.  Some (like where I live) have introduced
microfiltration.   But only in problem areas is carbon used, because
of the costs...

HYPERLINK
"http://www.waterquality.crc.org.au/consumers/Consumersp9.htm"http://www.waterqu\
ality.crc.org.au/consumers/Consumersp9.htm

<ext>
Activated carbon is the most widely used adsorbent material in water
treatment, because it is highly effective in removing taste and
odour compounds and algal toxins. It can be used as a powder or in
granular form.

In Australia, there has only been limited use of granulated
activated carbon. In this treatment process, the activated carbon is
usually placed in a column or filter and the water percolated
through the bed of carbon granules. After some time the activated
carbon will become saturated with the adsorbing material and will
need to be replaced or regenerated. Current technology to regenerate
the carbon granules involves heating in a high temperature furnace.
Because of the cost of this regeneration process, it has not been
used in Australia.

If water contamination occurs only occasionally, a better approach
is to add powdered activated carbon to a conventional
coagulation/flocculation process when the problem arises. The carbon
is collected in the filters and then discarded with the normal water
treatment plant sludge. Such intermittent dosing of activated carbon
powder is used in Australia at numerous locations that have problems
with blue-green algal blooms.

The use of activated carbon is a very costly and can be justified
only when there are particular problems with toxins or taste and
odour compounds.
</ext>



Phone your local council and ask them what the setup is.


Slainte!
regards Harry





New Distillers group archives are at HYPERLINK
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--- In new_distillers@yahoogroups.com, "Tim" <bundy_rum98@h...>
wrote:
>
> Sorry Harry, I think I might have you confused, my bad mate.  What
I was trying to say is that *I* use carbon treatment, not the
> actual water out of the tap.  Is that better...? 8-)
>
>




Ah, ok.  Well no matter, it's a good read anyway.  Can't hurt to
know about our friendly council's water supply ideas.  ;-)



Slainte!
regards Harry

(Now I'm off to bed...again.  Bloody barking dogs woke me)

Water thru condenser; check!  Fire extinguisher; check!  Wash in
boiler; check!  Medium flame; check! Timer set; check!  Socks to darn;
check!

Tossed out the first 100 ml; check!  Am now on 3rd 8oz. collection.
How many more ounces can I count on from the "almost" five gallons of
wash?
Has a bit of a heavy fruit odor; probably the tomato paste.  I've taken
it off in three separate glasses to see which one tastes best.  I think
I will have a go at that charcoal filter.  Hmmm.  What about one of
the "brand x" water filter systems?

Also, I notice that the temp for the column is up to 190-200F.  Looks
like I need a good quality alcometer!  Doh!

Love that blue flame!

>

slow your heat down
   or turn your cooling water up
   sounds like your pusheing to fast
   I get almost 1 gallon from my washes
   but a run takes me 6 hours or so
   if your head temp is that high you are well into tails
   slow down

Jane Doe <laffingrrl@...> wrote:
   Tossed out the first 100 ml; check!  Am now on 3rd 8oz. collection.
How many more ounces can I count on from the "almost" five gallons of
wash?
Has a bit of a heavy fruit odor; probably the tomato paste.  I've taken
it off in three separate glasses to see which one tastes best.  I think
I will have a go at that charcoal filter.  Hmmm.  What about one of
the "brand x" water filter systems?

Also, I notice that the temp for the column is up to 190-200F.  Looks
like I need a good quality alcometer!  Doh!

Love that blue flame!

>






New Distillers group archives are at http://archive.nnytech.net/
FAQ and other information available at http://homedistiller.org





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[Non-text portions of this message have been removed]

Stuff it I am making time today, Can't be drinking store brought for
christmas.

Thanks for the inspiration Jane, Time to go flush out the old still and
fire it up again (finally).

Dean.

  BigRon BigRon wrote:

>slow your heat down
>  or turn your cooling water up
>  sounds like your pusheing to fast
>  I get almost 1 gallon from my washes
>  but a run takes me 6 hours or so
>  if your head temp is that high you are well into tails
>  slow down
>
>Jane Doe <laffingrrl@...> wrote:
>  Tossed out the first 100 ml; check!  Am now on 3rd 8oz. collection.
>How many more ounces can I count on from the "almost" five gallons of
>wash?
>Has a bit of a heavy fruit odor; probably the tomato paste.  I've taken
>it off in three separate glasses to see which one tastes best.  I think
>I will have a go at that charcoal filter.  Hmmm.  What about one of
>the "brand x" water filter systems?
>
>Also, I notice that the temp for the column is up to 190-200F.  Looks
>like I need a good quality alcometer!  Doh!
>
>Love that blue flame!
>
>

Congrats on your first run.  I just did my first ever
Thursday night.  Things I learned:  Don't disolve a
one-a-day vitamin in the wash.  My product had a
distinctive vitamin taste.

I really don't want to use any tomato products as a
nutrient.  What are other options?  I have two more
washes going right now and all I have in them is water
sugar and yeast.



--- Jane Doe <laffingrrl@...> wrote:

> Tossed out the first 100 ml; check!  Am now on 3rd
> 8oz. collection.
> How many more ounces can I count on from the
> "almost" five gallons of
> wash?
> Has a bit of a heavy fruit odor; probably the tomato
> paste.  I've taken
> it off in three separate glasses to see which one
> tastes best.  I think
> I will have a go at that charcoal filter.  Hmmm.
> What about one of
> the "brand x" water filter systems?
>
> Also, I notice that the temp for the column is up to
> 190-200F.  Looks
> like I need a good quality alcometer!  Doh!
>
> Love that blue flame!
>
> >
>
>
>
>
>




__________________________________________
Yahoo! DSL – Something to write home about.
Just $16.99/mo. or less.
dsl.yahoo.com

Go to a home brew shop either in person or on-line and by some turbo
yeast, it has all the nutrients required in with the yeast. there are
nutrients available separately but that's to much stuffing around for me.

Dean.

Sam Thomas wrote:

>Congrats on your first run.  I just did my first ever
>Thursday night.  Things I learned:  Don't disolve a
>one-a-day vitamin in the wash.  My product had a
>distinctive vitamin taste.
>
>I really don't want to use any tomato products as a
>nutrient.  What are other options?  I have two more
>washes going right now and all I have in them is water
>sugar and yeast.
>
>

Use some yeast nutrient from the wine store
   it is cheap and works well
   lesiure time has it for 3.99 for a lb
   you need 1 tsp per gallon
   http://www.leisure-time.com/awia.htm

   got some good stuff in there


Sam Thomas <bob_the_borg@...> wrote:
   Congrats on your first run.  I just did my first ever
Thursday night.  Things I learned:  Don't disolve a
one-a-day vitamin in the wash.  My product had a
distinctive vitamin taste.

I really don't want to use any tomato products as a
nutrient.  What are other options?  I have two more
washes going right now and all I have in them is water
sugar and yeast.



--- Jane Doe <laffingrrl@...> wrote:

> Tossed out the first 100 ml; check!  Am now on 3rd
> 8oz. collection.
> How many more ounces can I count on from the
> "almost" five gallons of
> wash?
> Has a bit of a heavy fruit odor; probably the tomato
> paste.  I've taken
> it off in three separate glasses to see which one
> tastes best.  I think
> I will have a go at that charcoal filter.  Hmmm.
> What about one of
> the "brand x" water filter systems?
>
> Also, I notice that the temp for the column is up to
> 190-200F.  Looks
> like I need a good quality alcometer!  Doh!
>
> Love that blue flame!
>
> >
>
>
>
>
>




__________________________________________
Yahoo! DSL – Something to write home about.
Just $16.99/mo. or less.
dsl.yahoo.com



New Distillers group archives are at http://archive.nnytech.net/
FAQ and other information available at http://homedistiller.org





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[Non-text portions of this message have been removed]

Yeah, I plan on doing just that. I still need to buy a
hydrometer too.

I don't know how strong this stuff is that I'm
serving.  LOL  I do know it tastes really strong.

Can I guess that not providing nutrients to a wash
will only reduce the amount of alcohol produced?



--- Dean Thomas <deanlil@...> wrote:

> Go to a home brew shop either in person or on-line
> and by some turbo
> yeast, it has all the nutrients required in with the
> yeast. there are
> nutrients available separately but that's to much
> stuffing around for me.
>
> Dean.
>
> Sam Thomas wrote:
>
> >Congrats on your first run.  I just did my first
> ever
> >Thursday night.  Things I learned:  Don't disolve a
> >one-a-day vitamin in the wash.  My product had a
> >distinctive vitamin taste.
> >
> >I really don't want to use any tomato products as a
> >nutrient.  What are other options?  I have two more
> >washes going right now and all I have in them is
> water
> >sugar and yeast.
> >
> >
>
>




__________________________________________
Yahoo! DSL – Something to write home about.
Just $16.99/mo. or less.
dsl.yahoo.com

--- In new_distillers@yahoogroups.com, Sam Thomas <bob_the_borg@y...>
wrote:
>
> Yeah, I plan on doing just that. I still need to buy a
> hydrometer too.
>
> I don't know how strong this stuff is that I'm
> serving.  LOL  I do know it tastes really strong.
>
> Can I guess that not providing nutrients to a wash
> will only reduce the amount of alcohol produced?
>
>

Yep, good guess. Not to mention that you are throwing money away by
not having a wort that will go the distance and provide you with all
the potential ethanol that is available in the sugar. Which in turn
then becomes a drain on your time as you need to do more runs to get a
given amount of ethanol.

  If there is one thing I have learned from this group (and the other
one) is that there are no shortcuts and no cheap ways of a achieving a
given result.

  Don't be a scrooge, go and spend the money, you will have a better
product for it.

Seasons greetings to all .... Whynda

If the yeast aren't healthy, they won't produce.

Molasses is an alternative.

__
Brendan Keith


-----Original Message-----
From: new_distillers@yahoogroups.com
[mailto:new_distillers@yahoogroups.com]On Behalf Of Sam Thomas
Sent: Saturday, December 03, 2005 6:26 PM
To: new_distillers@yahoogroups.com
Subject: Re: [new_distillers] Re: On your mark, get set...


Yeah, I plan on doing just that. I still need to buy a
hydrometer too.

I don't know how strong this stuff is that I'm
serving.  LOL  I do know it tastes really strong.

Can I guess that not providing nutrients to a wash
will only reduce the amount of alcohol produced?

I'm going to Wally World tomorrow and fight with all
the holiday shoppers. About how much I add to a 5
gallon wash?

--- Brendan Keith <bkeith@...> wrote:

> If the yeast aren't healthy, they won't produce.
>
> Molasses is an alternative.
>
> __
> Brendan Keith
>
>



__________________________________________
Yahoo! DSL – Something to write home about.
Just $16.99/mo. or less.
dsl.yahoo.com

Go and get yourself a hydrometer and also an alcometer so you can check
the strength that your serving I personally don't serve anything over
50% but generally keep it a 40% so that friends can gauge them self on
their normal drinking rate compared to store brought.

Don't know were you are but in Australia I've found Country Brewer is a
good place to look maybe not the cheapest but they seem to have
everything I've looked for so far.

Dean.

Sam Thomas wrote:

>Yeah, I plan on doing just that. I still need to buy a
>hydrometer too.
>
>I don't know how strong this stuff is that I'm
>serving.  LOL  I do know it tastes really strong.
>
>Can I guess that not providing nutrients to a wash
>will only reduce the amount of alcohol produced?
>
>

I agree with that principle. We do it for fun and to save money. A few of
the quite necessary pieces of equipment make it so much easier and more
efficient. I just laugh when I see people scrimping on ingredients and
stuff to 'save' money and then come in asking what went wrong. Spend the
fifty bucks and save money, and time!!!!!!!!!!!!! blanikdog

   ----- Original Message -----
   From: whynda
   To: new_distillers@yahoogroups.com
   Subject: [new_distillers] Re: On your mark, get set...
   Date: Sat, 03 Dec 2005 23:44:00 -0000

--- In new_distillers@yahoogroups.com, Sam Thomas <bob_the_borg@y...>
wrote:
>
> Yeah, I plan on doing just that. I still need to buy a
> hydrometer too.
>
> I don't know how strong this stuff is that I'm
> serving.  LOL  I do know it tastes really strong.
>
> Can I guess that not providing nutrients to a wash
> will only reduce the amount of alcohol produced?
>
>

Yep, good guess. Not to mention that you are throwing money away by
not having a wort that will go the distance and provide you with all
the potential ethanol that is available in the sugar. Which in turn
then becomes a drain on your time as you need to do more runs to get a
given amount of ethanol.

If there is one thing I have learned from this group (and the other
one) is that there are no shortcuts and no cheap ways of a achieving a
given result.

Don't be a scrooge, go and spend the money, you will have a better
product for it.

Seasons greetings to all .... Whynda





New Distillers group archives are at http://archive.nnytech.net/
FAQ and other information available at http://homedistiller.org





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Corporate culture Distillers Business culture of china
Organizational culture Culture change Cell culture

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[Non-text portions of this message have been removed]

I would normally look this up but I have the boiler warming up now and I
don't think I'll find it in time. I've asked this in both forums to
hopefully get a reply faster.
I am about to re-run my first stripped batch and it dawned on me, how
fast can I collect it.
I would normally collect at 1 drip per second and achieve 95%  seeing
that I'm distilling a stripped run that is already at 70% + enough water
to cover the element, can I collect faster say 3 drips per second and
get the same results or should I collect at the normal rate.

Thanks,
Dean.

Ok, I have 7 glasses each one 8oz. each.  Can I just put this back into
the boiler and start again?  This time, turn down the heat til it gets
to the ethanol?  Interesting bouquet.

How far (temp) did you collect to if only 80 C fire it up again and
collect to 95 C then flush out your boiler adding enough water to cover
your element, then add back your (stripped) collected product and run again.

Dean.

Jane Doe wrote:

>Ok, I have 7 glasses each one 8oz. each.  Can I just put this back into
>the boiler and start again?  This time, turn down the heat til it gets
>to the ethanol?  Interesting bouquet.
>
>

Merry Xmas to all Distillers
http://distillers.tastylime.net/library/images/Xmas2005-800.jpg



Slainte!
regards Harry
Moderator

geeeez, I'm such a pleb. I just fire up the still and adjust heat input
by taste, but I'm usually quite pissed after twelve hours :) Seasons
greetings to all. Blanikdawg

   ----- Original Message -----
   From: "Dean Thomas"
   To: new_distillers@yahoogroups.com
   Subject: Re: [new_distillers] Re: On your mark, get set...
   Date: Sun, 04 Dec 2005 14:48:33 +1100

How far (temp) did you collect to if only 80 C fire it up again and
collect to 95 C then flush out your boiler adding enough water to cover
your element, then add back your (stripped) collected product and run
again.

Dean.

Jane Doe wrote:

>Ok, I have 7 glasses each one 8oz. each.  Can I just put this back into
>the boiler and start again?  This time, turn down the heat til it gets
>to the ethanol?  Interesting bouquet.
>
>



New Distillers group archives are at http://archive.nnytech.net/
FAQ and other information available at http://homedistiller.org




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Hello. I posted a question in the Distillers group yesterday, before
embarrasingly being told that there's a New_Distillers group. So
here's a repost of the long and the tall of it..

"Finding information on freeze distilling is incredibly hard, probably
because most people don't consider it a useful way of distilling. What
I'm planning to do is freeze up a 2l bottle of my 12% alcoholic water,
and then let about 300ml thaw out into another bottle. Does that seem
like the logical way to do things?

I'm kind of assuming that this group deals with all methods of
distillation and not just the main three still types."

Any help would be appreciated.

Well done, Bob. The first run is exciting!! Just in time for
Christmas, too! Make notes for each run and you can fine tune for each
subsequent run.

Cheers,
Lindsay.

--- In new_distillers@yahoogroups.com, "bob_the_borg"
<bob_the_borg@y...> wrote:
>
>
> First of all, I want to thank all you fine people for the informative
> advice and patience on this board.  I would have been lost without
you.
>
> I have been reading on here about specific gravity, and precise
> measurements and stuff like that.  I'm not a chemical engineer or a
> brew master.  I just did it.  And it worked.  Real well!  Maybe I got
> lucky??
>
> Here's what I did:  (complete with prices)
>
> (If anyone remembers in earlier posts I was concerned if I would get
> any alcohol from my wash because I might have used WAY too much yeast.)
>
> I used 10 gallons of hot tap water.  Dissolved in 20 pounds of sugar.
> ($7.00) Dissolved in 2 pounds of baker's yeast that I bought at a
> local bakery. ($4.00)    Dissolved in 2 One-A-Day multi-vitamins.
>
> I combined all this into a large plastic storage container that I
> bought at Wal-Mart for $6.00.  Then I dropped in one of those fish
> tank bubble thingees and let it aerate for 24 hours.  After that I
> closed the lid and let it sit for 12 days.  The first few days it
> smelled really sweet, towards the end I could smell the alcohol and
> vitamins.
>
> Yesterday I went by Wal-Mart again and bought a Britta charcoal filter
> pitcher ($13.50), a siphon pump ($7.50) and a brand new plastic 5
> gallon gas tank ($6.50).
>
> I siphoned out my wash into the new gas can and then transferred it to
> my still.  Total wash in the still was about 8 gallons.  Then I put
> the power to it and left the cooling flowing at a decent pace.  At the
> 1 ½ hour mark I turned the cooling flow down just a hair and brought
> it up to 60C.  30 minutes later I brought it up to 70C.  I was getting
> small drips of something that smelled like alcohol at this point.
>
> 30 minutes after that I took it to 80C and held it there.  I had some
> 16 ounce plastic cups that I had numbered ready to go.  Then it
> started.  WOW, just WOW!  The cups were filling up at a pace of about
> 1 every 10 minutes.  And this stuff was strong!  It had a faint
> vitamin smell to it.
>
> We were scared to drink the first stuff produced because I have read
> that stuff is not good.  (I'm still wondering if that applies to a
> fractional reflux setup?) So we started with cup #4 and poured equal
> amounts of tap water through the charcoal filter pitcher. Then the
> rest, with the exception of the last cup.  I ended up with about 3
> gallons of drinkable vodka.
>
> We had some bought vodka (cheap stuff) as a control for our taste
> test.  We mixed a drink with orange juice and ice from the control and
> our product.  Identical!  I'm planning on running it through the
> charcoal filtering pitcher a few more times to see if I can make it
> even smoother.
>
> Thanks again everyone!
>
> Now I'm on to flavoring.  Time to do some more reading!
>

--- In new_distillers@yahoogroups.com, "paulape_cook"
<overfiend@1...> wrote:
>
> Hello. I posted a question in the Distillers group yesterday,
before
> embarrasingly being told that there's a New_Distillers group. So
> here's a repost of the long and the tall of it..
>
> "Finding information on freeze distilling is incredibly hard,
probably
> because most people don't consider it a useful way of distilling.
What
> I'm planning to do is freeze up a 2l bottle of my 12% alcoholic
water,
> and then let about 300ml thaw out into another bottle. Does that
seem
> like the logical way to do things?
>
> I'm kind of assuming that this group deals with all methods of
> distillation and not just the main three still types."
>
> Any help would be appreciated.
>


Hi newbie.  ;-)
There's much to learn.  Immediate answers to your question here...
http://homedistiller.org/notstill.htm

When you want more, full distilling info same site, start from the
beginning...
http://homedistiller.org/static_menu.htm


Slainte!
regards Harry
Moderator

Oh yes, honedistiller.org is how I came across the yahoo groups. I've
found that site to be a mine of information

I read on another website that higher levels of fusels will be created
when you make a wash with grain as opposed to fruits. But elsewhere
people say that its fruits high in pectin that increase fusels being
made.

I suppose thats the question I'm asking at the moment, as I'm
concerned that using the methods on the notstill.html page will leave
the methanol and fusel oils intact. At the moment I have to look at
these methods, as I have neither the space nor the money for any other
type of still, and at the moment I'm only trying things with a basic
sugar wash.

Am I just being paranoid?

> Hi newbie.  ;-)
> There's much to learn.  Immediate answers to your question here...
> http://homedistiller.org/notstill.htm
>
> When you want more, full distilling info same site, start from the
> beginning...
> http://homedistiller.org/static_menu.htm
>
>
> Slainte!
> regards Harry
> Moderator

Hi again (got my other hat on today!)
Fruit high in pectin produces methanol (quite alot). Grain washes
hardly any, sugar washes none (unless you have way too much nutrient).
Fusils are created in all fermentations, but tend to be  more
troublesome the more colour and body there is.

As a safety guide, for every bottle of 12% wash, don't drink any more
than say 1-2 x the volume of liquid left after you freeze it.
That way you are effectivly drinking 1-2 bottles of "wine", ie no more
meths than unconcentrated.

Once you start distilling, this no longer works, as you concentrate the
meths (with respect to ethanol) at the beginning of collected stuff.
This concentration is dangerous, as basically you go blind before your
body tells you you've had enough to drink.

Hope that helps,
Cheers,
Rob.
p.s. ------------------------
                             |
                             |
                             V


--- paulape_cook <overfiend@...> wrote:

> Oh yes, honedistiller.org is how I came across the yahoo groups. I've
>
> found that site to be a mine of information
>
> I read on another website that higher levels of fusels will be
> created
> when you make a wash with grain as opposed to fruits. But elsewhere
> people say that its fruits high in pectin that increase fusels being
> made.
>
> I suppose thats the question I'm asking at the moment, as I'm
> concerned that using the methods on the notstill.html page will leave
>
> the methanol and fusel oils intact. At the moment I have to look at
> these methods, as I have neither the space nor the money for any
> other
> type of still, and at the moment I'm only trying things with a basic
> sugar wash.
>
> Am I just being paranoid?
>
> > Hi newbie.  ;-)
> > There's much to learn.  Immediate answers to your question here...
> > http://homedistiller.org/notstill.htm
> >
> > When you want more, full distilling info same site, start from the
> > beginning...
> > http://homedistiller.org/static_menu.htm
> >
> >
> > Slainte!
> > regards Harry
> > Moderator
>
>
>
>
>


Cheers,
Rob.



__________________________________
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http://www.yahoo.com/r/hs

--- In new_distillers@yahoogroups.com, "paulape_cook"
<overfiend@1...> wrote:
>
> Oh yes, honedistiller.org is how I came across the yahoo groups.
I've
> found that site to be a mine of information
>
> I read on another website that higher levels of fusels will be
created
> when you make a wash with grain as opposed to fruits. But
elsewhere
> people say that its fruits high in pectin that increase fusels
being
> made.




.........Fusels are in the tails (the end of the run).  They are
made by yeast and other bio reactions.  They cause hangovers, some
are nasty, some are not, some contribute to the flavour profile
(e.g. bourbons, scotches).  They can be made from any carbohydrate
base, like grains, fruits, even sugar if the yeast was under stress
(like too hot) during fermentation.

Fruits (and stems, woody matter) contain pectin.  This is converted
to methanol during fermentation.  Methanol appears mainly in the
heads portion (the start of the run).  You will not get methanol in
a sugar wash.  It needs fruit, or stems, or plant material.




>
> I suppose thats the question I'm asking at the moment, as I'm
> concerned that using the methods on the notstill.html page will
leave
> the methanol and fusel oils intact. At the moment I have to look
at
> these methods, as I have neither the space nor the money for any
other
> type of still, and at the moment I'm only trying things with a
basic
> sugar wash.
>
> Am I just being paranoid?


........Yes.  Most newcomers are.  A legacy of all those old wives
tales about blindness, jake leg etc.
Basic sugar wash is nearly foolproof.  It will only give off
flavours if you get greedy and take above 92°C for final run.  Of
course with your proposed methods this will not apply, but you can
always mix it for drinking with coke or similar.  At worst it will
be nearly as good as commercial booze.  At best it's far superior.
If you get a headache, take less product next time.  You can also re-
distill it if you don't like it.

Slainte!
regards Harry
Moderator

Hi Paul,
I've never tried freeze distillation myself, so take this for what
it's worth. From what i've read and heard from old cider makers,
freeze distillation will get you to between 30 and 40 percent alc.
That may sound fine as store bought hooch is usually 40%, but
commercial distillers distill thier product to 80% to get the really
nasty fusils out, and then cut it down to 40% for public consumtion
(there's much more to it, but I won't get into that now). If space
and liquid assets (money) are short, check out the "links" at the
left of the page, then http://distillers.tastylime.net/library//. I
believe it's at the bottom of the list, but it's the top of mine
(shameless plug for Harry). I belive there are plans for a "Spiral
still" made from a pot you can use on top of a stove. It reportedly
produces between 90% and 93% alc. and is rediculously inexpencive.
AS with any still operated indoors (particularly in your kitchen),
have fire extingusher handy. Alchohol vapors settle. Good luck.
Tip one, Morgan


--- In new_distillers@yahoogroups.com, "paulape_cook"
<overfiend@1...> wrote:
>
> Oh yes, honedistiller.org is how I came across the yahoo groups.
I've
> found that site to be a mine of information
>

It's a little bit early but at this time of year in any culture or religion it
is traditional to give thanks.

I would particularly like to give thanks to Harry, He moderates these groups
free of charge without expecting anything in return.
Thanks for your leniency and humour, That is what makes these groups the fun
that hey are. I personally would not know as much about distilling as I do now
without. (others please feel free to confirm my sentiment) Harry keep up the
good work, despite the few negative comments throughout the year (and they are
few) you do an excellent job.

Just thought it needed to be said,
Dean.


[Non-text portions of this message have been removed]

Ditto,
Cheers Harry, and have a good one!
Rob.


--- Dean Thomas <deanlil@...> wrote:

> It's a little bit early but at this time of year in any culture or
> religion it is traditional to give thanks.
>
> I would particularly like to give thanks to Harry, He moderates these
> groups free of charge without expecting anything in return.
> Thanks for your leniency and humour, That is what makes these groups
> the fun that hey are. I personally would not know as much about
> distilling as I do now without. (others please feel free to confirm
> my sentiment) Harry keep up the good work, despite the few negative
> comments throughout the year (and they are few) you do an excellent
> job.
>
> Just thought it needed to be said,
> Dean.
>
>
> [Non-text portions of this message have been removed]
>
>


Cheers,
Rob.



__________________________________________
Yahoo! DSL – Something to write home about.
Just $16.99/mo. or less.
dsl.yahoo.com

In a message dated 12/4/05 7:16:46 AM Central Standard Time,
whosbrewing@... writes:

> Dean Thomas <deanlil@...> wrote:
>
> >It's a little bit early but at this time of year in any culture or
> >religion it is traditional to give thanks.
> >
> >I would particularly like to give thanks to Harry, He moderates these
> >groups free of charge without expecting anything in return.
> >Thanks for your leniency and humour, That is what makes these groups
> >the fun that hey are. I personally would not know as much about
> >distilling as I do now without. (others please feel free to confirm
> >my sentiment) Harry keep up the good work, despite the few negative
> >comments throughout the year (and they are few) you do an excellent
> >job.
> >
> >Just thought it needed to be said,
> >Dean.
>

I second that emotion, harry keeps us straight and on the subject


[Non-text portions of this message have been removed]