Hi there...Does anyone know a good source for Liquid Rye Flavoring.  I
have checked several sources for flavors, and they either don't have
the Rye or it is in a powder form like used in bread...

Thanks,
Benny
Orange, Texas

Comments in-line.

--- In new_distillers@yahoogroups.com, Sam Thomas <bob_the_borg@y...>
wrote:
>
> Lindsay,
>
>   I sliced up your reply below to answer some of the questions.
Thanks for being patient.
>
>   >So I surmise that when you use a 2000W element AND >cool the
lower section you get virtually no vapour >getting past.
>
>   Correctamundo!  We barely had the water trickling through and the
  top temperature dropped like a rock.  And when I shut the cooling
flow off completely the temperature ran way up.
>

Yep, that lower cooling jacket is a power killer. And that's OK as
long as it is at the bottom.

>   >A 4" column will need more power than most of our >2" jobs!
>
>   My plan is to replace the 2000W element with the most powerful
wattage  the controller can handle and adjust down accordingly.  The
"accordingly" part is what confuses the heck out of me.  If it  takes
so much power to get any vapors to the top then I'm back up to  the
big ole 4500W again.  A lot of good a controller does me if  anything
less than wide open won't push the vapors.  (I really did  order the
controller BTW)
>

I have a 3000W element and the Sutronics controller. What I do is get
to the boil using the element plugged into the mains directly. Then I
plug into the controller for the run. This way the controller doesn't
need to handle the full 3000W and runs much cooler as a result. Make
sure you mount the controller to a good sized heat sink and apply heat
transfer grease between the surfaces.

>   >Then it appears that you have another internal >cooling section
where the condenser bracket is.
>
>   Yes, there are two internal cooling sections stacked on top of
each  other.  Each section can be shut down of water flow independently.
>

OK, these will be reflux control coolers.

>   >And I presume the vapour enters the product >condenser via the
thin tube coming from the top?
>
>   Correct, the condenser fills with cool water which can also be
regulated.  My thought on this was the condenser really doesn't  need
to be regulated... the cooler the better??? So we left that to  flow
freely.
>

Yes, it doesn't need fiddling with except to say that minimum water
wastage suggests that the flow should be such that the etoh is warm
when it exits.

> >You talk of only running coolant through the final  >condenser and
controlling the temp with the >controller. Nah,  doesn't work this way.
>
>   Would that not be the same as an air cooled pot still with
packing?  My goal was to learn to control the boiler temperature  and
run it without any column cooling.  Once I master that, I will  add in
the other variable of the coolant water.  I want to apply  the
K.I.S.S. principle.
>

And also see comments below about temp to avoid water. You must get a
hold of how distillation works if you want to work out your still.
Read the Theory section of www.homedistiller.org. Your vapour is
ALWAYS a combo of alcohol and water.

>   >So what reflux control(s) do you use higher up the >column? If
you can describe the top works we could >take it from there. So what
is in the very top >section?
>
>   Here is a picture of the inside of the top section as it was
laying on the table when I took it apart.
>
http://img.photobucket.com/albums/v509/Bob_The_Borg/Still/Tower_top.jpg
>   It's just a hollow section with an output line at the very top.
You'll notice two holes in the top, one is capped off the other goes
to  the condenser.
>

OK. An empty section is pretty useless from a distilling point of view.

>
>   How long does it normally take to extract all the alcohol out of a
25  liter wash?   The reason I ask is because this monster can start
dripping within an hour if I let it.   On the other hand I  can cool
it down so much that it will reflux for days.  How long  should I let
it go before I start tasting.... er... dripping?
>

It is questionable what it is doing but if that lower jacket is
pumping lots of cold water there may be no vapour going up to get
enriched by reflux at all. More likely all the power is being killed
by all the cooling stuff. You can learn where the vapour gets to by
feeling the temp of the column. The only useful reflux occurs at the
top of the column.

>    What should the boiler vapor temperature be?  (I always  thought
it needed to be lower than 100C to prevent water vapors from  rising.)
  Ironically, I noticed the lower temperature held just  below 100C
when we had the cooling water flowing.  My guess is  that was the
reflux dripping back on the guage.
>
>   I think I bit off more than I can chew when I changed two
variables at  once.  I changed the packing and element size.  I have a
  sugar wash ready, I may just pop the 4500W back in there and try it
while I wait for my controller to be shipped from England.
>

To me this seems like more of a monster pot still with some reflux.
The top section is useless except as an expansion chamber. The way to
maximise its performance is to let sufficient vapour through to the
reflux section at the top of the column and then control reflux from
that section.

Good luck!

>
>
> ---------------------------------
>  Yahoo! DSL Something to write home about. Just $16.99/mo. or less
>
> [Non-text portions of this message have been removed]
>

Benny
   Still Spirits Nz make Rye Whisky flavouring
   I am not sure if anyone down your way stocks the Still Spirits flavours or
not.
   If they Do They should be able to get it for ya.


benny_wb5tyz <brhoads@...> wrote:
   Hi there...Does anyone know a good source for Liquid Rye Flavoring.  I
have checked several sources for flavors, and they either don't have
the Rye or it is in a powder form like used in bread...

Thanks,
Benny
Orange, Texas







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





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---------------------------------
Yahoo! for Good - Make a difference this year.

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

Welcome to the club--i'm north of H-burg myself--Drop me a line on
yahoo--Blueflame456 and let's chat
   your brother in the spirits'
   Blueflame456

mrhammond71 <mrhammond71@...> wrote:
   --- In new_distillers@yahoogroups.com, "grayson_stewart66"
<grayson_stewart66@y...> wrote:
>
>  i just joined
> > yesterday. thanks again and merry christmas from
> > mississippi!            ricky
> >
>
> North or South of I-20?  I've got family and friends spread from
> Hattiesburg to Louin to Jackson.
>
north of i-20 by just a
little.
                ricky





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





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

Hey! I'm north of H-burg as well! Oh, but a couple of thou miles to the
East!
Cheers,
Rob.


--- Brandon Lee <blueflame456@...> wrote:

> Welcome to the club--i'm north of H-burg myself--Drop me a line on
> yahoo--Blueflame456 and let's chat
>   your brother in the spirits'
>   Blueflame456
>
> mrhammond71 <mrhammond71@...> wrote:
>   --- In new_distillers@yahoogroups.com, "grayson_stewart66"
> <grayson_stewart66@y...> wrote:
> >
> >  i just joined
> > > yesterday. thanks again and merry christmas from
> > > mississippi!            ricky
> > >
> >
> > North or South of I-20?  I've got family and friends spread from
> > Hattiesburg to Louin to Jackson.
> >
> north of i-20 by just a
> little.
>
>                ricky
>
>
>
>
>
> New Distillers group archives are at http://archive.nnytech.net/
> FAQ and other information available at http://homedistiller.org
>
>
>
>
>
>   SPONSORED LINKS
>         Corporate culture   Distillers   Business culture of china
>  Organizational culture   Culture change   Cell culture
>
> ---------------------------------
>   YAHOO! GROUPS LINKS
>
>
>     Visit your group "new_distillers" on the web.
>
>     To unsubscribe from this group, send an email to:
>  new_distillers-unsubscribe@yahoogroups.com
>
>     Your use of Yahoo! Groups is subject to the Yahoo! Terms of
> Service.
>
>
> ---------------------------------
>
>
>
>
>
>
> ---------------------------------
> Yahoo! Shopping
>  Find Great Deals on Holiday Gifts at Yahoo! Shopping
>
> [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

Hey all,

        I'm new to distilling, so new that I don't have a still yet,
but it is on the way!

I've been brewing beer for about 4 yrs now and want to move on to
spirits as well. I've got a couple of beer brews i've bottled but they
are no good for drinking, can I use these as my wash for spirits? Will
any hop or malt flavours etc carry over to the distilled spirit?

  I have a sears super distiller on the way.

Cheers,

Matty

Distilling hopped beer is awkward. The hops gives a real nasty aftertaste.
Just brew ypur beer as you like it, but forget the hops, en the cooking is
not nessacery.
Rutger


> -----Original Message-----
> From: new_distillers@yahoogroups.com
> [mailto:new_distillers@yahoogroups.com] On Behalf Of nortyskippy
> Sent: woensdag 28 december 2005 12:32
> To: new_distillers@yahoogroups.com
> Subject: [new_distillers] Wash
>
>
> Hey all,
>
>        I'm new to distilling, so new that I don't have a still yet,
> but it is on the way!
>
> I've been brewing beer for about 4 yrs now and want to move on to
> spirits as well. I've got a couple of beer brews i've bottled
> but they
> are no good for drinking, can I use these as my wash for
> spirits? Will
> any hop or malt flavours etc carry over to the distilled spirit?
>
>  I have a sears super distiller on the way.
>
> Cheers,
>
> Matty
>
>
>
>
>
>
>
> ------------------------ Yahoo! Groups Sponsor
> --------------------~-->
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> children. http://us.click.yahoo.com/YNG3nB/VREMAA/E2hLAA/e8NolB/TM
> --------------------------------------------------------------
> ------~->
>
>  New Distillers group archives are at
> http://archive.nnytech.net/  FAQ and other information
> available at http://homedistiller.org
>
>
> Yahoo! Groups Links
>
>
>
>
>
>

--
No virus found in this outgoing message.
Checked by AVG Free Edition.
Version: 7.1.371 / Virus Database: 267.14.8/215 - Release Date: 27-12-2005

In a word, NO.
Where I am, 14 ga.wire would have no more than a 15 amp fuse, and 12
ga. a 20 amp. At 110 volts, you're running 16.8 amps (not to mention
the light). JMSO
Tip one, Fireball Morgan

--- In new_distillers@yahoogroups.com, "enibnikrib" <manson@i...> wrote:
>
> I have about 1840w running threw about 20 feet of 12 an 14 gauge wire.
> There is also an over head garage light on that circuit. there is a 30
> amp fuse on the circuit, my question is, is this a safe set up?
>
> thanks
> Luke
>

Hi Matty,
Welcome to the group, As the post before said, distilling hopped beer
is not advisable, as the hop flavors come through. I'm going to sound
like a broken record but, "have you visited
http\\:homedistiller.org ?". It's required reading if your going to
get into this. Read it once, then read it again, take a nap and read
it again. I think this is easier than making beer. Oh, by the way,
heh heh, what part of the world are you from? Ah, never mind.
Tip one, Morgan

--- In new_distillers@yahoogroups.com, "nortyskippy" <matty@g...>
wrote:
>
> Hey all,
>
>        I'm new to distilling, so new that I don't have a still yet,
> but it is on the way!
>
> I've been brewing beer for about 4 yrs now and want to move on to
> spirits as well. I've got a couple of beer brews i've bottled but
they
> are no good for drinking, can I use these as my wash for spirits?
Will
> any hop or malt flavours etc carry over to the distilled spirit?
>
>  I have a sears super distiller on the way.
>
> Cheers,
>
> Matty
>

--- Gordon <groups-feedback@...> wrote:

> To: yg-alerts@yahoogroups.com
> From: "Gordon" <groups-feedback@...>
> Date: Wed, 28 Dec 2005 22:50:02 -0000
> Subject: [yg-alerts] Groups downtime rescheduled for Wed night/Thurs
> morning  PST (Dec. 28th)
>
> The Yahoo! Groups downtime originally scheduled for last night was
> postponed until this evening: Wednesday, Dec 28th, 9:00 pm - 2:00 am
> California time (Thursday 5:00-10:00 am GMT).
>
> My apologies for the late notice. I actually did post this message
> yesterday but somehow forgot that this group's settings require
> moderation on all messages, including my own (a precaution we take
> against folks abusing this group); and I didn't take the necessary
> second step to get the message out.
>
> I promise to be smarter in 2006. Meanwhile, have a great New Year
> everyone!
>
> - Gordon and the Yahoo! Groups team
>
>
> --- In yg-alerts@yahoogroups.com, "Gordon" <groups-feedback@c...>
> wrote:
> > Yahoo! Groups will be performing critical database maintenance
> this week. During this maintenance work 25% of groups will be
> offline. Messages sent to affected groups during that time will be
> queued and delivered once the groups are back online.
> >
> > The work is currently scheduled for Tuesday night, December 27th,
> from 9:00 pm - 2:00 am Wednesday morning Pacific time (Wednesday
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> delayed until later in the week. I will post again if there is a
> change.
>
> Apologies for any inconvenience. Hope everyone is having a happy
> holiday season.
> >
> > - The Yahoo Groups Team
> >
>
>
>
>
>
>
>




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

I don't know about everyone else but I love making labels for my brew.  When
I get an exceptional supply of spirits collected I will definately have some
printed up professionally, with some raised ink numbered bottles.

.br.



>From: "paulape_cook" <overfiend@...>
>Reply-To: new_distillers@yahoogroups.com
>To: new_distillers@yahoogroups.com
>Subject: [new_distillers] Merry Christmas to you all
>Date: Mon, 26 Dec 2005 10:42:09 -0000
>
>First off I'd like to thank all of you fine people for the advice and
>help you've given. You're all fabulous!  I wasn't able to be near a
>computer for a couple of days, so I wasn't around for the
>international toast that was going on. But I raised a drink to you at
>7.
>
>I've uploaded a couple of my bottle labels to the photo section. I
>thought they may raise a smile (Moderator peoples: if this is taking
>up too much space that may be better devoted to diagrams and photos of
>stills, I'll be happy to ditch them). I call myself the One Buttock
>Distillery, because my drinkmaking is a bit half-arsed :)
>
>Merry Christmas peeps.
>
>Oh, and does anyone else make pretty labels, or am I the only sad case
>that does it?
>
>
>
>

_________________________________________________________________
Is your PC infected? Get a FREE online computer virus scan from McAfee®
Security. http://clinic.mcafee.com/clinic/ibuy/campaign.asp?cid=3963

Hey guys,
I think the question is whether or not he can reclaim
the
alcohol from the off beer, and my reply is yes he
can. Not entirely sure, but have done this myself.
cheers
greg
--- morganfield1 <morganfield1@...> wrote:


---------------------------------
Hi Matty,
Welcome to the group, As the post before said,
distilling hopped beer
is not advisable, as the hop flavors come through. I'm
going to sound
like a broken record but, "have you visited
http\\:homedistiller.org ?". It's required reading if
your going to
get into this. Read it once, then read it again, take
a nap and read
it again. I think this is easier than making beer. Oh,
by the way,
heh heh, what part of the world are you from? Ah,
never mind.
Tip one, Morgan

--- In new_distillers@yahoogroups.com, "nortyskippy"
<matty@g...>
wrote:
>
> Hey all,
>
>        I'm new to distilling, so new that I don't
have a still yet,
> but it is on the way!
>
> I've been brewing beer for about 4 yrs now and want
to move on to
> spirits as well. I've got a couple of beer brews
i've bottled but
they
> are no good for drinking, can I use these as my wash
for spirits?
Will
> any hop or malt flavours etc carry over to the
distilled spirit?
>
>  I have a sears super distiller on the way.
>
> Cheers,
>
> Matty
>






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





       SPONSORED LINKS

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


---------------------------------
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     To unsubscribe from this group, send an email to:
  new_distillers-unsubscribe@yahoogroups.com

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Terms of Service.


---------------------------------








__________________________________________________________
Find your next car at http://autos.yahoo.ca

I would just like to find some bottles for sale somewhere.

Not wine bottles.

Something that looks like a spirits bottle.

I have been using MAson jars and lids.

But they look too HomeMAde.

cary r




--- In new_distillers@yahoogroups.com, "S E"
<blackrabbit.namespace@h...> wrote:
>
> I don't know about everyone else but I love making labels for my
brew.  When
> I get an exceptional supply of spirits collected I will definately
have some
> printed up professionally, with some raised ink numbered bottles.
>
> .br.
>
>
>
> >From: "paulape_cook" <overfiend@1...>
> >Reply-To: new_distillers@yahoogroups.com
> >To: new_distillers@yahoogroups.com
> >Subject: [new_distillers] Merry Christmas to you all
> >Date: Mon, 26 Dec 2005 10:42:09 -0000
> >
> >First off I'd like to thank all of you fine people for the advice
and
> >help you've given. You're all fabulous!  I wasn't able to be near a
> >computer for a couple of days, so I wasn't around for the
> >international toast that was going on. But I raised a drink to you
at
> >7.
> >
> >I've uploaded a couple of my bottle labels to the photo section. I
> >thought they may raise a smile (Moderator peoples: if this is
taking
> >up too much space that may be better devoted to diagrams and
photos of
> >stills, I'll be happy to ditch them). I call myself the One Buttock
> >Distillery, because my drinkmaking is a bit half-arsed :)
> >
> >Merry Christmas peeps.
> >
> >Oh, and does anyone else make pretty labels, or am I the only sad
case
> >that does it?
> >
> >
> >
> >
>
> _________________________________________________________________
> Is your PC infected? Get a FREE online computer virus scan from
McAfee®
> Security. http://clinic.mcafee.com/clinic/ibuy/campaign.asp?cid=3963
>

I buy the San Peligrino sparkling mineral water in the 750 ml bottle.
It has a screw top. I buy them by the case at the local warehouse
discount store. It is fairly thin glass bottle and not ideal but I
have used them quite a bit before I started having a few friends
start saving their booze bottles. The water is just like Perrier.
Drink the water and then save the bottle. It is clean so no washing
necessary.

Real booze bottles are better though. By putting them in a legit
booze bottle, it also eliminates the chance of getting caught with
any moonshine (if not legal in your part of the world). I like to
take a bottle with me on the airplane when I travel. Had many
security guys check vodka bottles with my shine in it. If I had it in
a mason jar I am sure it would raise all kind of problems.

Roderick



--- In new_distillers@yahoogroups.com, "Cary Rhodes" <rhodeseng@y...>
wrote:
>
> I would just like to find some bottles for sale somewhere.
>
> Not wine bottles.
>
> Something that looks like a spirits bottle.
>
> I have been using MAson jars and lids.
>
> But they look too HomeMAde.
>
> cary r
>
>
>
>
> --- In new_distillers@yahoogroups.com, "S E"
> <blackrabbit.namespace@h...> wrote:
> >
> > I don't know about everyone else but I love making labels for my
> brew.  When
> > I get an exceptional supply of spirits collected I will
definately
> have some
> > printed up professionally, with some raised ink numbered bottles.
> >
> > .br.
> >
> >
> >
> > >From: "paulape_cook" <overfiend@1...>
> > >Reply-To: new_distillers@yahoogroups.com
> > >To: new_distillers@yahoogroups.com
> > >Subject: [new_distillers] Merry Christmas to you all
> > >Date: Mon, 26 Dec 2005 10:42:09 -0000
> > >
> > >First off I'd like to thank all of you fine people for the
advice
> and
> > >help you've given. You're all fabulous!  I wasn't able to be
near a
> > >computer for a couple of days, so I wasn't around for the
> > >international toast that was going on. But I raised a drink to
you
> at
> > >7.
> > >
> > >I've uploaded a couple of my bottle labels to the photo section.
I
> > >thought they may raise a smile (Moderator peoples: if this is
> taking
> > >up too much space that may be better devoted to diagrams and
> photos of
> > >stills, I'll be happy to ditch them). I call myself the One
Buttock
> > >Distillery, because my drinkmaking is a bit half-arsed :)
> > >
> > >Merry Christmas peeps.
> > >
> > >Oh, and does anyone else make pretty labels, or am I the only
sad
> case
> > >that does it?
> > >
> > >
> > >
> > >
> >
> > _________________________________________________________________
> > Is your PC infected? Get a FREE online computer virus scan from
> McAfee®
> > Security. http://clinic.mcafee.com/clinic/ibuy/campaign.asp?
cid=3963
> >
>

Hi Cary, if you have a friend who's a bartender, ask him/her to save
some emty liquer bottles, I've gotten quite a few that way.
Tip one, Morgan

--- In new_distillers@yahoogroups.com, "Cary Rhodes" <rhodeseng@y...>
wrote:
>
> I would just like to find some bottles for sale somewhere.
>
> Not wine bottles.
>
> Something that looks like a spirits bottle.
>
> I have been using MAson jars and lids.
>
> But they look too HomeMAde.
>
> cary r
>
>
>
>

--- In new_distillers@yahoogroups.com, "morganfield1"
<morganfield1@y...> wrote:
>
> In a word, NO.
> Where I am, 14 ga.wire would have no more than a 15 amp fuse, and 12
> ga. a 20 amp. At 110 volts, you're running 16.8 amps (not to mention
> the light). JMSO
> Tip one, Fireball Morgan
>
> --- In new_distillers@yahoogroups.com, "enibnikrib" <manson@i...> wrote:
> >
> > I have about 1840w running threw about 20 feet of 12 an 14 gauge wire.
> > There is also an over head garage light on that circuit. there is a 30
> > amp fuse on the circuit, my question is, is this a safe set up?
> >
> > thanks
> > Luke
> >
>
Hi Morgan

I changed the fuse to 20 amp. that box is full of 30 amp. fuses. They
have been there since I have owned the house, about 20 years. Guess I
gotta get another power strip because this one is rated at 15 amp. I
thought I would put each element on seperate power strips. The
florescent light still dims, nobody can figure that one out. There is
no power drop. I feel a little safer with the lower amp. fuses.

thanks

Luke

Hi All,

I have a 4kg white sugar / 4kg blackstrap molasses wash ready to go.
My reflux still gives me about 92% with copper scrubbers.

Does anyone have any advice on making the cuts to get a Rum similar to Bundy
Rum ?

Many thanks for your help throughout the year and Happy New Year to all.


Ian


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

I dont know if you have a "Freecycle" list in your area, but you can always
list that you are looking for bottles w/caps on there (I use the excuse that
it is for 'crafting projects' for the kids :o)  We just use the clear wine
bottles with our labels on them, but like Roderick says, if you are
transporting them, then it would come into question if it was in anything
but a booze bottle.

Tabi

----- Original Message -----
From: "Cary Rhodes" <rhodeseng@...>
Subject: [new_distillers] Re: labels and bottles


I would just like to find some bottles for sale somewhere.

I want to try double distillation in my pot still and I've looked
almost everywhere for more information and have finally decided to
come to the experts.  How much water would I need to add to five
litres of single distillate with a abv of 60?  I assuume the heads
are redistilled and discarded at the second distillation rather than
the first?  Any other advice.warnings would be most
welcome....Blanikdog



"Most of the troubles of the world are caused by human beings". (Shakyamuni
Buddha)

SOARING, SAILING AND SKYDIVING web page
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I seperate the "HEADS" on the first run. I do the second run at a lower power
setting and make my cutoff at a lower temperature. I havent been adding water on
my second run but I may try it when I get my new still made. Second runs are
higher ABV therefore more flammable so take care. I have never had any problems
but am more cautious with second and third runs.

sonum norbu <blanik@...> wrote:  I want to try double distillation in
my pot still and I've looked
almost everywhere for more information and have finally decided to
come to the experts.  How much water would I need to add to five
litres of single distillate with a abv of 60?  I assuume the heads
are redistilled and discarded at the second distillation rather than
the first?  Any other advice.warnings would be most
welcome....Blanikdog



"Most of the troubles of the world are caused by human beings". (Shakyamuni
Buddha)

SOARING, SAILING AND SKYDIVING web page
http://www.angelfire.com/fl2/cloudbase/
IRC server tessnet.cx


--
_______________________________________________
Surf the Web in a faster, safer and easier way:
Download Opera 8 at http://www.opera.com

Powered by Outblaze


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]

It was probably 15 or 20 years ago. I started learning how to brew my
own beer and it was going great until I had my first batch go bad.
There was a white mold floating on top and it smelled kinda "off".
I didn't know at the time that molds can leave behind some bad stuff
in the substance that it's growing in. I just figured that boiling it
would take out all the bad things. I probably was just lucky.
I poured about a quarter of my wort into a large stock pot, put an
inverted strainer into the pot, and set a small bowl on the strainer.
I took a large SS salad bowl and set it on top of the pot and kept it
filled with snow from outside. It worked great, from 5 gallons of wort
I filled a 750ml whiskey bottle with a very light brown clear-ish
looking liquid. I took the basket from the auto-drip coffee pot put in
a coffee filter and filled it with activated charcoal. Slowly poured
my precious liquid through the charcoal and enjoyed the results with a
2 liter bottle of Pepsi,,, it was actually quite good.

Gary

--- In new_distillers@yahoogroups.com, "sonum norbu" <blanik@o...>
wrote:
>
> I want to try double distillation in my pot still and I've looked
> almost everywhere for more information and have finally decided to
> come to the experts.  How much water would I need to add to five
> litres of single distillate with a abv of 60?  I assuume the heads
> are redistilled and discarded at the second distillation rather than
> the first?  Any other advice.warnings would be most
> welcome....Blanikdog



Pretty simple, really.  These are general guidelines...

First run, collect everything (this is low wines).
Reduce the low wines to ~40% abv.
   ((Low wines % / 40)-1) x Low wines volume
e.g. :  ((60 / 40)-1) x 5 litres
Ans:  1.5 - 1 = 0.5 x 5 = 2.5 litres water
Total low wines = 7.5 litres (forget shrinkage).

Second run:
  Run slowly.  Run everything before 78°C as Heads into the Feints
bucket.
Switch to main collection container.
Collect to 88°C as Hearts (keepers).
Switch back to the Feints bucket, up the power & run it out (~96°C).
Age the hearts as per usual.

Next time you do a run, use the saved Feints instead of water in the
second run.  Your spirit runs will get better & better over time.


This is not the only cuts regimen to follow.  Tony has some other
stuff on his site...
http://homedistiller.org/dtw.htm#rum

Above all, let your nose & tastebuds be your best guide to cuts.


HTH
Slainte!
regards Harry

Thanks Harry. I'll keep you informed of my progress but it's so hot at
the moment that the old shed with the old still is unbearable. Probably
don't even need a heat source. :)) blanikdog

   ----- Original Message -----
   From: Harry
   To: new_distillers@yahoogroups.com
   Subject: [new_distillers] Re: double distillation
   Date: Fri, 30 Dec 2005 05:44:38 -0000

--- In new_distillers@yahoogroups.com, "sonum norbu" <blanik@o...>
wrote:
>
> I want to try double distillation in my pot still and I've looked
> almost everywhere for more information and have finally decided to
> come to the experts.  How much water would I need to add to five
> litres of single distillate with a abv of 60?  I assuume the heads
> are redistilled and discarded at the second distillation rather than
> the first?  Any other advice.warnings would be most
> welcome....Blanikdog



Pretty simple, really.  These are general guidelines...

First run, collect everything (this is low wines).
Reduce the low wines to ~40% abv.
((Low wines % / 40)-1) x Low wines volume
e.g. :  ((60 / 40)-1) x 5 litres
Ans:  1.5 - 1 = 0.5 x 5 = 2.5 litres water
Total low wines = 7.5 litres (forget shrinkage).

Second run:
Run slowly.  Run everything before 78°C as Heads into the Feints
bucket.
Switch to main collection container.
Collect to 88°C as Hearts (keepers).
Switch back to the Feints bucket, up the power & run it out (~96°C).
Age the hearts as per usual.

Next time you do a run, use the saved Feints instead of water in the
second run.  Your spirit runs will get better & better over time.


This is not the only cuts regimen to follow.  Tony has some other
stuff on his site...
http://homedistiller.org/dtw.htm#rum

Above all, let your nose & tastebuds be your best guide to cuts.


HTH
Slainte!
regards Harry





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





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"Most of the troubles of the world are caused by human beings". (Shakyamuni
Buddha)

SOARING, SAILING AND SKYDIVING web page
http://www.angelfire.com/fl2/cloudbase/
IRC server tessnet.cx

--
_______________________________________________
Surf the Web in a faster, safer and easier way:
Download Opera 8 at http://www.opera.com

Powered by Outblaze


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

One other thing, if you use internal heating elements add enough
water to ensure that the elements are covered at the end of the run.

- Riku

--- In new_distillers@yahoogroups.com, "Harry" <gnikomson2000@y...>
wrote:
>
> --- In new_distillers@yahoogroups.com, "sonum norbu" <blanik@o...>
> wrote:
> >
> > I want to try double distillation in my pot still and I've looked
> > almost everywhere for more information and have finally decided
to
> > come to the experts.  How much water would I need to add to five
> > litres of single distillate with a abv of 60?  I assuume the
heads
> > are redistilled and discarded at the second distillation rather
than
> > the first?  Any other advice.warnings would be most
> > welcome....Blanikdog
>
>
>
> Pretty simple, really.  These are general guidelines...
>
> First run, collect everything (this is low wines).
> Reduce the low wines to ~40% abv.
>   ((Low wines % / 40)-1) x Low wines volume
> e.g. :  ((60 / 40)-1) x 5 litres
> Ans:  1.5 - 1 = 0.5 x 5 = 2.5 litres water
> Total low wines = 7.5 litres (forget shrinkage).
>
> Second run:
>  Run slowly.  Run everything before 78°C as Heads into the Feints
> bucket.
> Switch to main collection container.
> Collect to 88°C as Hearts (keepers).
> Switch back to the Feints bucket, up the power & run it out (~96°C).
> Age the hearts as per usual.
>
> Next time you do a run, use the saved Feints instead of water in
the
> second run.  Your spirit runs will get better & better over time.
>
>
> This is not the only cuts regimen to follow.  Tony has some other
> stuff on his site...
> http://homedistiller.org/dtw.htm#rum
>
> Above all, let your nose & tastebuds be your best guide to cuts.
>
>
> HTH
> Slainte!
> regards Harry
>

Greetings,
Has anyone made their own Drambuie from scratch? I have tried a few
recipes I have found on the Internet – using Scotch of course – and
just honey, angelica and anise. Finding angelica was a bit of a
challenge until I found Kalyx.com
http://www.kalyx.com/store/prodpage5.cfm/CategoryID/6000.0/SubCatID/207
5.0/pstart/1/file.htm
The Angelica Root Extract (Angelica archangelica), a bit of Anise
extract (easily found in the supermarket spice section, and some
clover honey makes an over-the-top Drambuie. The honey makes it hazy
and I haven't been able to clear it.  Anyone have suggestions on that?
No precise proportions just yet – still experimenting. Kalyx.com has a
lot of other interesting extracts as well.
Yack144

Sorry - you need both lines in the address to get to the correct place at the
site.


--- In new_distillers@yahoogroups.com, "yack144" <jack@b...> wrote:
>
> Greetings,
> Has anyone made their own Drambuie from scratch? I have tried a few
> recipes I have found on the Internet – using Scotch of course – and
> just honey, angelica and anise. Finding angelica was a bit of a
> challenge until I found Kalyx.com
> http://www.kalyx.com/store/prodpage5.cfm/CategoryID/6000.0/SubCatID/207
> 5.0/pstart/1/file.htm
> The Angelica Root Extract (Angelica archangelica), a bit of Anise
> extract (easily found in the supermarket spice section, and some
> clover honey makes an over-the-top Drambuie. The honey makes it hazy
> and I haven't been able to clear it. Anyone have suggestions on that?
> No precise proportions just yet – still experimenting. Kalyx.com has a
> lot of other interesting extracts as well.
> Yack144
>




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

Hello all!
Okay, I experimented with the "amazing still" concept and sent it
through twice to yield what I am guessing to be about 40% product.
Stuff looks great! Crystal clear, but smells yeasty! not necessarily
bad, just yeasty, like fresh bread. No matter how much I run through
the 'ol charcoal Britta pitcher, I just can't get rid of the smell and
taste. Kinda disappointed as the stuff looks so good. Any ideas??

--- In new_distillers@yahoogroups.com, "yack144" <jack@b...> wrote:
>
>
> Sorry - you need both lines in the address to get to the correct
place at the site.


...................Or TinyURL  ;-)
http://tinyurl.com/82vk6


  The Angelica Root Extract (Angelica archangelica), a bit of Anise
> > extract (easily found in the supermarket spice section, and some
> > clover honey makes an over-the-top Drambuie. The honey makes it
hazy
> > and I haven't been able to clear it. Anyone have suggestions on
that?


...................Honey contains waxes, proteins.  Try chill
filtration.  Pull the liquid down to 2°C (fridge or freezer).  The
solids will precipitate.  Filter through coffee filters in a large
funnel.  You might want to keep the whole setup inside a fridge
while it's filtering, to slow it from warming.  You get better
results that way.


Slainte!
regards Harry

Merci beaucoup!
à votre santé
Yack144



--- In new_distillers@yahoogroups.com, "Harry" <gnikomson2000@y...>
wrote:
>
> --- In new_distillers@yahoogroups.com, "yack144" <jack@b...> wrote:
> >
> >
> > Sorry - you need both lines in the address to get to the correct
> place at the site.
>
>
> ...................Or TinyURL  ;-)
> http://tinyurl.com/82vk6
>
>
>  The Angelica Root Extract (Angelica archangelica), a bit of Anise
> > > extract (easily found in the supermarket spice section, and
some
> > > clover honey makes an over-the-top Drambuie. The honey makes
it
> hazy
> > > and I haven't been able to clear it. Anyone have suggestions
on
> that?
>
>
> ...................Honey contains waxes, proteins.  Try chill
> filtration.  Pull the liquid down to 2°C (fridge or freezer).  The
> solids will precipitate.  Filter through coffee filters in a large
> funnel.  You might want to keep the whole setup inside a fridge
> while it's filtering, to slow it from warming.  You get better
> results that way.
>
>
> Slainte!
> regards Harry
>

What is the advantage in reducing the low-wines to 40%abv for
redistillation?
wal

--- In new_distillers@yahoogroups.com, "sonum norbu" <blanik@o...> wrote:
>
> Thanks Harry. I'll keep you informed of my progress but it's so hot at
> the moment that the old shed with the old still is unbearable. Probably
> don't even need a heat source. :)) blanikdog
>
>   ----- Original Message -----
>   From: Harry
>   To: new_distillers@yahoogroups.com
>   Subject: [new_distillers] Re: double distillation
>   Date: Fri, 30 Dec 2005 05:44:38 -0000
>
> --- In new_distillers@yahoogroups.com, "sonum norbu" <blanik@o...>
> wrote:
> >
> > I want to try double distillation in my pot still and I've looked
> > almost everywhere for more information and have finally decided to
> > come to the experts.  How much water would I need to add to five
> > litres of single distillate with a abv of 60?  I assuume the heads
> > are redistilled and discarded at the second distillation rather than
> > the first?  Any other advice.warnings would be most
> > welcome....Blanikdog
>
>
>
> Pretty simple, really.  These are general guidelines...
>
> First run, collect everything (this is low wines).
> Reduce the low wines to ~40% abv.
> ((Low wines % / 40)-1) x Low wines volume
> e.g. :  ((60 / 40)-1) x 5 litres
> Ans:  1.5 - 1 = 0.5 x 5 = 2.5 litres water
> Total low wines = 7.5 litres (forget shrinkage).
>
> Second run:
> Run slowly.  Run everything before 78°C as Heads into the Feints
> bucket.
> Switch to main collection container.
> Collect to 88°C as Hearts (keepers).
> Switch back to the Feints bucket, up the power & run it out (~96°C).
> Age the hearts as per usual.
>
> Next time you do a run, use the saved Feints instead of water in the
> second run.  Your spirit runs will get better & better over time.
>
>
> This is not the only cuts regimen to follow.  Tony has some other
> stuff on his site...
> http://homedistiller.org/dtw.htm#rum
>
> Above all, let your nose & tastebuds be your best guide to cuts.
>
>
> HTH
> Slainte!
> regards Harry
>
>
>
>
>
> New Distillers group archives are at http://archive.nnytech.net/
> FAQ and other information available at http://homedistiller.org
>
>
>
>
>
> SPONSORED LINKS
> Corporate culture Distillers Business culture of china
> Organizational culture Culture change Cell culture
>
> ------------------------------------------------------------------------
>
> YAHOO! GROUPS LINKS
>
>   *  Visit your group "new_distillers" on the web.
>
>   *  To unsubscribe from this group, send an email to:
>     new_distillers-unsubscribe@yahoogroups.com
>
>   *  Your use of Yahoo! Groups is subject to the Yahoo! Terms of
Service.
>
>
> ------------------------------------------------------------------------
>
>
>
> "Most of the troubles of the world are caused by human beings".
(Shakyamuni Buddha)
>
> SOARING, SAILING AND SKYDIVING web page
> http://www.angelfire.com/fl2/cloudbase/
> IRC server tessnet.cx
>
> --
> _______________________________________________
> Surf the Web in a faster, safer and easier way:
> Download Opera 8 at http://www.opera.com
>
> Powered by Outblaze
>
>
> [Non-text portions of this message have been removed]
>