I live in the UK. Can someone recommend me a source where I can buy a still, also if I have to buy it outside the EEC what are my chances of it making the ...
180
Brian Bashford
tipitina@...
Aug 18, 2000 7:55 pm
AL wrote... " I live in the UK. Can someone recommend me a source where I can buy a still, also if I have to buy it outside the EEC what are my chances of it...
181
Ackland, Tony (CALNZAS)
Tony.Ackland@...
Aug 20, 2000 6:35 pm
... It all depends on what you have started with, how healthy your yeast is, and how stressed the fermentation is. A young, healthy yeast, provided with ...
182
maurice161gbr@...
Aug 24, 2000 1:31 am
hello folks...im new to the web and have just found this group........ ive been making poteen for years..just learned by trial and error...I use sugar....
183
DAVID REID
nzag@...
Aug 24, 2000 7:57 pm
Maurice, If you want to improve your poteen I suggest using a high activity activated carbon for post treatment. The use of a thumper keg will also certainly...
184
maurice161gbr@...
Aug 26, 2000 12:06 am
THANKS DAVID FOR YOUR PROMPT REPLY...ILL TRY YOUR SUGGESTIONS NEXT TIME I RUN.....I NEVER INTRODUCED MYSELF PROPERLY.SO ILL GIVE YOU A RUN DOWN MY NAME IS...
185
DAVID REID
nzag@...
Aug 26, 2000 9:41 am
Maurice, Exactly where in Donegal so I can send the police (guardia) around. No seriously the answer to your question is yes it is the unfermented sugar which...
186
Kieran.Devaney@...
Aug 30, 2000 10:55 am
Hi, I've just joined the group. I've been making wine for years and feel its time to move into spirits. Does anyone know where I can get a still in Ireland and...
187
Tony & Elle Ackland
Tony.Ackland@...
Aug 31, 2000 10:01 pm
************************************************ "NEW DISTILLERS" Frequently Asked Questions (Sept'00) Posted near the 1st of each month, to the NEW_DISTILLERS...
188
David Ferguson
slimf@...
Sep 1, 2000 9:08 am
Hi there I have noooo idea about the unfermented sugar thing etc. I brew spirit using 19Kilos of dextrose (sugar) and top up fermenter to 50 L with water....
189
maurice161gbr@...
Sep 3, 2000 3:09 pm
sorry for the delay in responding to your replies folks.I was in bonny scotland for a holiday ..thanks the two davids for your answers...its the county dave...
190
maurice161gbr@...
Sep 3, 2000 3:28 pm
heres one kieran..this is a recipe from county fermanagh.....7lb of bakers yeast.......3 stone of brown sugar..........4lb of treacle......1lb of hops...steep...
191
maurice161gbr@...
Sep 4, 2000 5:35 pm
hello folks,...I once found a recipe for making ethanol using a chemical called calgon it was used for softening the water in your washing machine.....its...
192
Kieran Devaney
Kieran.Devaney@...
Sep 6, 2000 9:27 am
Thanks Maurice. I'll keep you posted. Kieran...
193
coltmodel70@...
Sep 23, 2000 9:11 pm
been reading and ready to try distilling. i just received my new still, a "Disti". no help at all came with it, ie, booklet. my question is cooling. should i...
194
Tony & Elle Ackland
Tony.Ackland@...
Sep 24, 2000 12:37 am
... Brian, Hook it up so the coldest water is entering at the lowest point on the condensor, then connect the condensor outlet to the top one of the tower, ...
195
colt
coltmodel70@...
Sep 24, 2000 4:44 pm
thank you for the info, very helpful. i took your advice and ordered the on-line book for Strand, also very helpful. i have not been able to fined "yeast ...
196
Katherine Cronin
katherine_cronin@...
Sep 24, 2000 8:21 pm
Hey Brian I use molasses as a nutrient. It works very well and the colour comes out when you distil. Cheers, Katherine ...
197
Tony & Elle Ackland
Tony.Ackland@...
Sep 25, 2000 9:12 am
... Brian, Nutrients also need to be present. Yeast cells require phosphorus, nitrogen and potassium, as well as amino acids and vitamins, for metabolic ...
198
steve a
ma_90@...
Sep 25, 2000 10:02 pm
Hi My name is Steve and im also new to distilling, ive been making beer for a few years and i thought it was time to step up a level. Ive been reading what i...
199
yldog@...
Sep 26, 2000 5:36 am
hi Steve For a still with a reflux column you shouldn't let the tempurature go above 80 because you will start to get propanol at 82. i am guessing the other...
200
colt
coltmodel70@...
Sep 26, 2000 8:31 pm
thanks again tony. i'm sure all my dumb questions have been asked and anwsered a dozen time on here. hope to wipe up a mash this week and see what happens....
201
ibo_caro_1@...
Sep 26, 2000 9:07 pm
I am in the U.S. and have had to try to make a still on the sly, So far the only product that I can get to come out of my (extremely) modest pot still is quite...
202
Ackland, Tony (CALNZAS)
Tony.Ackland@...
Sep 28, 2000 12:40 am
I've just been going through some rec.crafts.brewing posts, and found that I may have been put wrong about using urea as a possible yeast nutrient. I'll try...
203
Tom Johnson
tjohnson@...
Sep 28, 2000 2:15 am
Urea as in URINE.... wow must be some strong hooch. seems like regular yeasts are a better way to go although it is interesting....
204
Tony & Elle Ackland
Tony.Ackland@...
Sep 28, 2000 6:21 am
Ok, I've found a bit more out about the effect of Urea (a fertilizer, not urine ... but there is some urea in urine ....). See : ...
205
Tony & Elle Ackland
Tony.Ackland@...
Sep 28, 2000 7:01 pm
Ibo, It could be a number of things. 1) Was it a good fermentation - did you keep the temperature constant at around 20C (68F), did it bubble strongly for a...
206
ibo_caro_1@...
Sep 28, 2000 9:29 pm
Well I didn't know a whole lot when I started the ferment...It stayed around 80-85 F and it really smelled kind of like sweet beer through the ferment time...
207
Tony & Elle Ackland
Tony.Ackland@...
Sep 29, 2000 5:50 am
I've had a couple of requests of being able to download a copy of my site for offline perusal. So you now can (and its free, as always). see...
