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Harry,  I finally found some info on the web about this yeast as
described below.  I more or less inherited a lb of this so I really
didn't just want to throw it out. I fermented at about 75F so that
may have been part of the problem.  Would adding more nutrients hurt
or create some nasties in the mash that would be hard to distill
out?  The nutrients I used were Fermax at 3gms per liter of mash.

I kind of like and have had very good luck (so far) with the higher
abv mashes as I have less mash to work for the product obtained which
translates into less propane and time between the starting and ending
product but as you pointed out there are some downsides too.

Super Start Distillers Yeast (DADY). Superb alcohol tolerance to 22%
alcohol. One pound bag of yeast. Use 1-2 lbs of this yeast per 1000
gallons of mash. (0.5-1.0 gram per gallon).
This yeast is a distillers yeast specially selected from strains of
Saccharomyces Cerevisiae. It has been carefully produced so as to
have a minimal lag phase before fermentation begins and also to
exibit high alcohol tolerance. Consequently, the yeast is able to
produce ethanol under the most adverse conditions and has the
abiliity to ferment when other yeasts have stopped.

Superstart is in the active dried form and has a shelf life of about
6 months at room temperature. For optimal fermentation the
temperature should be controlled at 90 deg F. plus or minus 2 degrees.

Thanks,  Phantom

Hi all,

I'm using a pump to recycle my cooling water in 20 L buckets and I'm
finding that it just heats up too fast.  Every 30-40 min. I have to
switch buckets - giving me extra work and too much tending to the
still.  Dumping ice doesn't change the temperature by much (it takes a
lot of ice).

Any solutions to this?

Thanks.

--- In new_distillers@yahoogroups.com, "thephantom207"
<thephantom207@...> wrote:
>
> Harry,  I finally found some info on the web about this yeast as
> described below.  I more or less inherited a lb of this so I really
> didn't just want to throw it out. I fermented at about 75F so that
> may have been part of the problem.  Would adding more nutrients hurt
> or create some nasties in the mash that would be hard to distill
> out?  The nutrients I used were Fermax at 3gms per liter of mash.



Never supply more nutrients than the recommended dosage that yeast can
effectively use.  Oversupply means there will be raw nutrients in your
wash when you distil.  That's a common source of the blue colour seen
in some spirit runs (Schweitzer's reagent, caused by excess ammonia
(the nutrients) reacting with any copper in the still).

Try lifting the temp (heater of some sort) of the ferment to its
recommended (95F).  This may kickstart the dormant yeast.  If after 2
days the thing hasn't restarted, add about 20% more water (carefully,
as you will displace CO2 & foam over) then repitch more yeast (NOT
nutrient).  If that fails, cut your losses & distil what you have, &
put it down to a lessen well learned.


Slainte!
regards Harry

--- In new_distillers@yahoogroups.com, "arekayinc" <arekayinc@...> wrote:
>
> Hi all,
>
> I'm using a pump to recycle my cooling water in 20 L buckets and I'm
> finding that it just heats up too fast. Every 30-40 min. I have to
> switch buckets - giving me extra work and too much tending to the
> still. Dumping ice doesn't change the temperature by much (it takes a
> lot of ice).
>
> Any solutions to this?
>
> Thanks.
>

Dunno how big your still is, but this works for me (25L boiler, 1400w heat input)...

Slainte!

regards Harry

Here's what I do.
I have a 50 litre garbage pail for my reservoir.
Water is pumped by a pond pump.
As the pump sends out water it goes through an old Japanese car
radiator that has a big Torcan fan sitting in front of it.
The fan came from a junked oil furnace I found at the dump.  I think
the fan is driven by a belt from a 1/2 hp motor.
The outlet from the fan is almost the exact size of the radiator
surface so there is really good cooling.
Because I use a X Flow condenser there is minimal resistance and I
get good flow and good cooling.
The fan is however noisy.  I have an extra variac floating around and
may play with that a little to reduce the fan speed/noise and try and
find the optimal cooling vs noise level.
It works.
Total cost of fan and radiator = 0.  I scrounged them.
Last night I finished filtering and diluting my last batch of vodka.
19 litres of 40%abv.  I have another 46 litres of wash to run and
then I can get a batch of corn whisky going.  In fact, I now have to
slow down as there is just too much hooch floating around the
premises.  If the revenooers walked in here I'd be hauled away faster
than George W at a world peace conference.
At 10:06 AM 1/1/2007, you wrote:


>--- In new_distillers@yahoogroups.com, "arekayinc" <arekayinc@...> wrote:
> >
> > Hi all,
> >
> > I'm using a pump to recycle my cooling water in 20 L buckets and I'm
> > finding that it just heats up too fast. Every 30-40 min. I have to
> > switch buckets - giving me extra work and too much tending to the
> > still. Dumping ice doesn't change the temperature by much (it takes a
> > lot of ice).
> >

;-)Derek

Thanks for the help Harry and a awesome New Year to you and yours.
Phantom

Hi all,

I'm using a pump to recycle my cooling water in 20 L buckets and I'm
finding that it just heats up too fast. Every 30-40 min. I have to
switch buckets - giving me extra work and too much tending to the
still. Dumping ice doesn't change the temperature by much (it takes a
lot of ice).

Any solutions to this?

Thanks.

Send instant messages to your online friends http://au.messenger.yahoo.com

--- In new_distillers@yahoogroups.com, "arekayinc" <arekayinc@...>
wrote:
>
> Hi all,
>
> I'm using a pump to recycle my cooling water in 20 L buckets and I'm
> finding that it just heats up too fast.  Every 30-40 min. I have to
> switch buckets - giving me extra work and too much tending to the
> still.  Dumping ice doesn't change the temperature by much (it takes
a
> lot of ice).
>
> Any solutions to this?

Honestly, you need a larger reservoir.
I use a 30 gallon barrel as my reservoir.  It will handle a 2 hour
stripping run (4 gal/15L wash) without getting too hot.  I did a 3
hour polishing run on 2 1/2 gallons and had to refill it once towards
the end.
Of course, YMMV, and conditions may dictate other actions and sizes.
If you have some sort of radiator where you can cool the cooling
water, then you may never have to change the water after reaching an
equilibrium temperature...or at least have to change it less
frequently.  This would be far more practical outdoors or in a garage
than it would be in a kitchen, though.

Trid
-yikes, run's done...I need to let the ferment go longer next time...

i am deploying in a few weeks to a souther province of afghanistan
with the 158th INF as part of Operation Enduring Freedom. are biggest
problem is that it is a dry country..and anything we could might
possibly buy from the locals carries teh risk that it may have been
tampered or poisioned. ive been reading up on making still and
possibly trying to make ferment some sugar and flavoring it with some
of the fruit we might get at the chow hall. i have 2 issues i would
like any possible help with.

1 We wont have access to that many metal cans...all of our 5 galllon
water buckets are plastic, so any helpful information of how to best
make a still out of pure plastic without an immersion heater... and

2 we dont need 5 gallons at a time. it would ban an extremelybad idea
to have a few gallons of alcohol lying around the tent..... so some
way of doing this to make 1-2 liters at a time.

right now your probbly saying that maybe we might not need to drink
while we are their...and during missions and patrols you are right,
but for the 1 or 2 nights a month that we might not have to work or
patrol the next day this would be a a huge blessing. after all, you
can get buy with out the neccessaties in life as long as you have the
little luxuries. if no one wants to help thats fine, but we will find
out eventually, even if it means buying it froma  local and risking
that it was been fouled. just seems to me it would be beter for
everyone if we had a way to produce a small quantity of alcohol by
ourselves.  thank you!!

Yeps, it would strip off all the flovour. but if you already got one.
you could try removing all the packing and firing it up. it might let
in some of the flavours.

Regards
Surya

--- In new_distillers@yahoogroups.com, "scuba_duder" <scuba_duder@...>
wrote:
>
> If im using a reflux still, is it possible to make any spirits other
> than vodka and gin? I want to try rum, will my reflux still strip all
> the flavor away?
>

If the mash is still bubbling you could take the tube in the air lock
and push it into the carboy. The air that comes out the air lock is
CO2. say after an hour or 2 the carboy would be filled with CO2. then
you can transfer the mash. But as CO2 is lighter, unless you have
another air lock on the carboy. I guess the CO2 would just fly out the
carboy.
AND disturbing the yeast does bring some off-flavours, so try
syphoning without disturbing the mash as much as possible. Like said
keep the outlet as close to the bottom of the carboy.

Regards
Surya.

--- In new_distillers@yahoogroups.com, "John Wheeler" <riodutchie@...>
wrote:
>
> Howdy Bill,
>
> That's an interesting question.   I think that the only issue you'd be
> risking is oxygenating your brew.  How long has the mash(es) been
bubbling?
> If there's a layer of yeast in the bottom, you might want to shake
it up a
> bit before transferring, but other than that, you aught to be fine
moving it
> into a clean and sterilized pair of carboys.  If you have any method of
> driving oxygen out of them beforehand, maybe consider that, but if
not, I
> don't think you would have any major adverse effects.  Perhaps try
and keep
> the end of the transfer hose as close to the bottom of the glass
vessels as
> possible to reduce the oxygen contact, but other than that, I think you
> could go for it.
> Of course, if someone says, "Dear god, don't do that!" please listen to
> them.  I'm still learning and trying to participate =)
>
> Good Luck!
>
> ---John
>
> On 12/30/06, peatreakmann <peat_reak@...> wrote:
> >
> >   Hi y'al,
> >
> > More questions from a forward moving newbie...
> >
> > I have (2) 6-gallon plastic primaries full of mash that was
started two
> > days ago and is bubbling quite nicely.
> >
> > My question is if I were to transfer the mash (syphon) over to glass
> > carboys, would this disturb my batch?
> >
> > The reason for wanting yo do this is to utilize the 6-gal. buckets for
> > fermenting the left over corn and grain from my original batch with
> > Harry's reccomended recipe.
> >
> > Thanks for your help already, I'm off to a good start.
> >
> > Bill
> >
> >
> >
>

i am deploying in a few weeks to a souther province of afghanistan
with the 158th INF as part of Operation Enduring Freedom. are biggest
problem is that it is a dry country..and anything we could might
possibly buy from the locals carries teh risk that it may have been
tampered or poisioned. ive been reading up on making still and
possibly trying to make ferment some sugar and flavoring it with some
of the fruit we might get at the chow hall. i have 2 issues i would
like any possible help with.

1 We wont have access to that many metal cans...all of our 5 galllon
water buckets are plastic, so any helpful information of how to best
make a still out of pure plastic without an immersion heater... and

2 we dont need 5 gallons at a time. it would ban an extremelybad idea
to have a few gallons of alcohol lying around the tent..... so some
way of doing this to make 1-2 liters at a time.

right now your probbly saying that maybe we might not need to drink
while we are their...and during missions and patrols you are right,
but for the 1 or 2 nights a month that we might not have to work or
patrol the next day this would be a a huge blessing. after all, you
can get buy with out the neccessaties in life as long as you have the
little luxuries. if no one wants to help thats fine, but we will find
out eventually, even if it means buying it froma local and risking
that it was been fouled. just seems to me it would be beter for
everyone if we had a way to produce a small quantity of alcohol by
ourselves. thank you!!

Send instant messages to your online friends http://uk.messenger.yahoo.com

i am deploying in a few weeks to a souther province of afghanistan
with the 158th INF as part of Operation Enduring Freedom. are biggest
problem is that it is a dry country..and anything we could might
possibly buy from the locals carries teh risk that it may have been
tampered or poisioned. ive been reading up on making still and
possibly trying to make ferment some sugar and flavoring it with some
of the fruit we might get at the chow hall. i have 2 issues i would
like any possible help with.

1 We wont have access to that many metal cans...all of our 5 galllon
water buckets are plastic, so any helpful information of how to best
make a still out of pure plastic without an immersion heater... and

2 we dont need 5 gallons at a time. it would ban an extremelybad idea
to have a few gallons of alcohol lying around the tent..... so some
way of doing this to make 1-2 liters at a time.

right now your probbly saying that maybe we might not need to drink
while we are their...and during missions and patrols you are right,
but for the 1 or 2 nights a month that we might not have to work or
patrol the next day this would be a a huge blessing. after all, you
can get buy with out the neccessaties in life as long as you have the
little luxuries. if no one wants to help thats fine, but we will find
out eventually, even if it means buying it froma local and risking
that it was been fouled. just seems to me it would be beter for
everyone if we had a way to produce a small quantity of alcohol by
ourselves. thank you!!

__________________________________________________
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Hold up there with the Commandments!
As Surya suggests, it is easier to get rum from a pot still, but that
is not the way that most rum is produced these days. I have had easily
as good results from a fully tuned (but "sloppily" run) reflux still as
I have by removing all packing.
Check Harry's site (The Library, tastylime, or whatever in links: look
for the Arroya patent paper).
good luck!
Rob.

--- surya9375 <surya9375@...> wrote:

> Yeps, it would strip off all the flovour. but if you already got one.
> you could try removing all the packing and firing it up. it might let
> in some of the flavours.
>
> Regards
> Surya
>
> --- In new_distillers@yahoogroups.com, "scuba_duder"
> <scuba_duder@...>
> wrote:
> >
> > If im using a reflux still, is it possible to make any spirits
> other
> > than vodka and gin? I want to try rum, will my reflux still strip
> all
> > the flavor away?
> >
>
>
>


Cheers,
Rob.

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Harry,
that is really nice, but is it perhaps a little distracting? I mean in
the sense that we really ought to be concentrating on column stability
not accurate measurement. Ah, but then to answer my own question, is
this for pot-stills?
Then a further question, I bet most peops are using electronic
thermometers. These say resolution X, accuracy Y (where X > Y usually).
Is there an idiots guide (for peops like me) as to what my reading
compares to the real temp?
I think it is confusing.
cheers
Rob.

--- Harry <gnikomson2000@...> wrote:

>
>    To calculate the boiling point of water at a location on any
> specific
> day use the following equation:   Boiling point of water = Boiling
> point
> at specified altitude (Table 1) ± boiling point barometric correction
> (Table 2).
> In the tables, the following equations have been used:  Pressure (in.
> Hg) = 29.921* (1-6.8753*0.000001 * altitude, ft.)^5.2559 Boiling
> point =
> 49.161 * Ln (in. Hg) + 44.932           TABLE  1   Changes in
> Standard
> Temperature and Pressure (in Hg) as a Function of Altitude     (Ref.
> 1)
> TABLE  2    Boiling Point as a Function of  Barometric Pressure
> (Ref. 2)   Altitude (ft.)  Pressure (in. Hg)  Boiling pt. (° F)
> Pressure (in. Hg)  Boiling pt.  (° F)  Boiling pt. [added or reduced]
> (° F)   -500  30.466  212.9     27.6  208.04  -3.96   0  29.921
> 212.0     27.8  208.39  -3.61   500  29.384  211.1     28.0  208.75
> -3.25   1000  28.855  210.2     28.2  209.10  -2.90   2000  27.821
> 208.4     28.4  209.44  -2.56   2500  27.315  207.5     28.6  209.79
> -2.21   3000  26.817  206.6     28.8  210.13  -1.87   3500  26.326
> 205.7     29.0  210.47  -1.53   4000  25.842  204.8     29.2  210.81
> -1.19   4500  25.365  203.9     29.4  211.15  -0.85   5000  24.896
> 203.0     29.6  211.48  -0.52   5500  24.434  202.0     29.8  211.81
> -0.19   6000  23.978  201.1     29.921  212.00  0.00   6500  23.530
> 200.2     30.0  212.14  0.14   7000  23.088  199.3     30.2  212.46
> 0.46   7500  22.653  198.3     30.4  212.79  0.79   8000  22.225
> 197.4
> 30.6  213.11  1.11   8500  21.803  196.4     30.8  213.43  1.43
> 9000
> 21.388  195.5     31.0  213.75  1.75   9500  20.979  194.6     31.2
> 214.07  2.07   10000  20.577  193.6     31.4  214.38  2.38
>
>
> [ Source: http://www.hi-tm.com/Documents/Calib-boil.html
> <http://www.hi-tm.com/Documents/Calib-boil.html>  ]
>
>
>
> Slainte!
>
> regards Harry
>
>


Cheers,
Rob.

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Jim,
Assuming that the question hasn't been answered (I've just scan read
200) yes, the fermentation will trip the wife's "what the heck" smell
sensors. You can do various things to get round this problem:
1. divorce (not usually an option)
2. lead a pipe/tube from the bubbler to outside
3. put it outside (ish) and warm it:
3a. internal heating. Hard work
3b. external heating: put it in a big vessel of water heated by a fish
tank heater
3c. use a "brew belt" that is a heating element that wraps round
fermenters.

cheers
Rob.
p.s. there are, I'm sure, many alternatives.

--- jim o <jmoneil1947@...> wrote:

> i have been reading the messages here for a month. I appreciate the
> wealth of info here. most of my questions are already answered
> somewhere in the files already. I live in northern michigan. I dont
> have a warm room to do the fermentation process unless I bring it
> right
> into the house. I have a 14 gal fermenter with a very nice air lock
> built into the top. question#1 how can I use an aquarium heater to
> keep
> the mash warm without breaking the container seal. Is there a better
> way to keep it warm. Question#2 If I bring it into the house will it
> stink us out of house and home? I mean , does the co2 or gases smell
> very much? I'm too anxious to get started to wait for warm weather. I
>
> dont have a basemant or heated garage....thanks......jim
>
>


Cheers,
Rob.

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Regards!  First thanks for the job you're doing, and
for the sacrifices.  I'm also a vet and know the
hardships one needs to endure.  Again Thanks.
   As to your questions, a few thoughts:
   Can you get your hands on a tea kettle? a rubber
stopper, and some tubing? (a meat thermometer also).
   A couple of holes in the stopper - one for the
thermometer and one for the hose and some slow heat,
should get you going...
   Better idea would be to find some copper pot, or ?
that you could use rather that the steel/alum of a tea
kettle. (they cloud up product) Hell, think like a
hillbilly!
   Wouldn't the locals have teakettles of copper? motor
pool for hoses, or hospital unit?
   I'm sure there is a way -seems the will is there
lol!
   Good luck (in all endevors there) and let me know if
ya need anything from this end..





--- Benjamin Domingo Bof <benjaminbof@...>
wrote:

> Mate, I´m placed in a tent road side the to
> Amazonian region 200 kilometer from São Paulo
> state.We have an four wheels horses carriage .We
> like tents and I dream with an "command tent". I
> have a little solar distiller make from half gallon
> PET bottle  into six inches PVC tube  covered with
> glass an half part to permit solar heating and set
> aluminium foil under bottle. Be careful with
> sunshine it boils and can melt. The wash we made
> from sugar cane syrup but is possible to do with any
> mash. In one gallon iron can(tomato paste) we set a
> coil of copper tube of 3/16 dia welded with phoscop.
> This elements probably you find in refrigeration
> shop. Benjamin
>
> bandit_golfer <parsaver007@...> escribió:
>       i am deploying in a few weeks to a souther
> province of afghanistan
> with the 158th INF as part of Operation Enduring
> Freedom. are biggest
> problem is that it is a dry country..and anything we
> could might
> possibly buy from the locals carries teh risk that
> it may have been
> tampered or poisioned. ive been reading up on making
> still and
> possibly trying to make ferment some sugar and
> flavoring it with some
> of the fruit we might get at the chow hall. i have 2
> issues i would
> like any possible help with.
>
> 1 We wont have access to that many metal cans...all
> of our 5 galllon
> water buckets are plastic, so any helpful
> information of how to best
> make a still out of pure plastic without an
> immersion heater... and
>
> 2 we dont need 5 gallons at a time. it would ban an
> extremelybad idea
> to have a few gallons of alcohol lying around the
> tent..... so some
> way of doing this to make 1-2 liters at a time.
>
> right now your probbly saying that maybe we might
> not need to drink
> while we are their...and during missions and patrols
> you are right,
> but for the 1 or 2 nights a month that we might not
> have to work or
> patrol the next day this would be a a huge blessing.
> after all, you
> can get buy with out the neccessaties in life as
> long as you have the
> little luxuries. if no one wants to help thats fine,
> but we will find
> out eventually, even if it means buying it froma
> local and risking
> that it was been fouled. just seems to me it would
> be beter for
> everyone if we had a way to produce a small quantity
> of alcohol by
> ourselves. thank you!!
>
>
>
>
>
>  __________________________________________________
> Correo Yahoo!
> Espacio para todos tus mensajes, antivirus y
> antispam ¡gratis!
> ¡Abrí tu cuenta ya! - http://correo.yahoo.com.ar


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Regards! First thanks for the job you're doing, and
for the sacrifices. I'm also a vet and know the
hardships one needs to endure. Again Thanks.
As to your questions, a few thoughts:
Can you get your hands on a tea kettle? a rubber
stopper, and some tubing? (a meat thermometer also).
A couple of holes in the stopper - one for the
thermometer and one for the hose and some slow heat,
should get you going...
Better idea would be to find some copper pot, or ?
that you could use rather that the steel/alum of a tea
kettle. (they cloud up product) Hell, think like a
hillbilly!
Wouldn't the locals have teakettles of copper? motor
pool for hoses, or hospital unit?
I'm sure there is a way -seems the will is there
lol!
Good luck (in all endevors there) and let me know if
ya need anything from this end..

--- Benjamin Domingo Bof <benjaminbof@yahoo.com.ar>
wrote:

> Mate, I´m placed in a tent road side the to
> Amazonian region 200 kilometer from São Paulo
> state.We have an four wheels horses carriage .We
> like tents and I dream with an "command tent". I
> have a little solar distiller make from half gallon
> PET bottle into six inches PVC tube covered with
> glass an half part to permit solar heating and set
> aluminium foil under bottle. Be careful with
> sunshine it boils and can melt. The wash we made
> from sugar cane syrup but is possible to do with any
> mash. In one gallon iron can(tomato paste) we set a
> coil of copper tube of 3/16 dia welded with phoscop.
> This elements probably you find in refrigeration
> shop. Benjamin
>
> bandit_golfer <parsaver007@hotmail.com> escribió:
> i am deploying in a few weeks to a souther
> province of afghanistan
> with the 158th INF as part of Operation Enduring
> Freedom. are biggest
> problem is that it is a dry country..and anything we
> could might
> possibly buy from the locals carries teh risk that
> it may have been
> tampered or poisioned. ive been reading up on making
> still and
> possibly trying to make ferment some sugar and
> flavoring it with some
> of the fruit we might get at the chow hall. i have 2
> issues i would
> like any possible help with.
>
> 1 We wont have access to that many metal cans...all
> of our 5 galllon
> water buckets are plastic, so any helpful
> information of how to best
> make a still out of pure plastic without an
> immersion heater... and
>
> 2 we dont need 5 gallons at a time. it would ban an
> extremelybad idea
> to have a few gallons of alcohol lying around the
> tent..... so some
> way of doing this to make 1-2 liters at a time.
>
> right now your probbly saying that maybe we might
> not need to drink
> while we are their...and during missions and patrols
> you are right,
> but for the 1 or 2 nights a month that we might not
> have to work or
> patrol the next day this would be a a huge blessing.
> after all, you
> can get buy with out the neccessaties in life as
> long as you have the
> little luxuries. if no one wants to help thats fine,
> but we will find
> out eventually, even if it means buying it froma
> local and risking
> that it was been fouled. just seems to me it would
> be beter for
> everyone if we had a way to produce a small quantity
> of alcohol by
> ourselves. thank you!!
>
>
>
>
>
> __________________________________________________
> Correo Yahoo!
> Espacio para todos tus mensajes, antivirus y
> antispam ¡gratis!
> ¡Abrí tu cuenta ya! - http://correo.yahoo.com.ar

__________________________________________________
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__________________________________________________
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Espacio para todos tus mensajes, antivirus y antispam ¡gratis!
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Mr Done; probably tomorrow we take pictures to send to you of our device . This is for creativity  growing of group members. Benjamin

mr done <marshal7002@yahoo.com> escribió:

Regards! First thanks for the job you're doing, and
for the sacrifices. I'm also a vet and know the
hardships one needs to endure. Again Thanks.
As to your questions, a few thoughts:
Can you get your hands on a tea kettle? a rubber
stopper, and some tubing? (a meat thermometer also).
A couple of holes in the stopper - one for the
thermometer and one for the hose and some slow heat,
should get you going...
Better idea would be to find some copper pot, or ?
that you could use rather that the steel/alum of a tea
kettle. (they cloud up product) Hell, think like a
hillbilly!
Wouldn't the locals have teakettles of copper? motor
pool for hoses, or hospital unit?
I'm sure there is a way -seems the will is there
lol!
Good luck (in all endevors there) and let me know if
ya need anything from this end..

--- Benjamin Domingo Bof <benjaminbof@yahoo.com.ar>
wrote:

> Mate, I´m placed in a tent road side the to
> Amazonian region 200 kilometer from São Paulo
> state.We have an four wheels horses carriage .We
> like tents and I dream with an "command tent". I
> have a little solar distiller make from half gallon
> PET bottle into six inches PVC tube covered with
> glass an half part to permit solar heating and set
> aluminium foil under bottle. Be careful with
> sunshine it boils and can melt. The wash we made
> from sugar cane syrup but is possible to do with any
> mash. In one gallon iron can(tomato paste) we set a
> coil of copper tube of 3/16 dia welded with phoscop.
> This elements probably you find in refrigeration
> shop. Benjamin
>
> bandit_golfer <parsaver007@hotmail.com> escribió:
> i am deploying in a few weeks to a souther
> province of afghanistan
> with the 158th INF as part of Operation Enduring
> Freedom. are biggest
> problem is that it is a dry country..and anything we
> could might
> possibly buy from the locals carries teh risk that
> it may have been
> tampered or poisioned. ive been reading up on making
> still and
> possibly trying to make ferment some sugar and
> flavoring it with some
> of the fruit we might get at the chow hall. i have 2
> issues i would
> like any possible help with.
>
> 1 We wont have access to that many metal cans...all
> of our 5 galllon
> water buckets are plastic, so any helpful
> information of how to best
> make a still out of pure plastic without an
> immersion heater... and
>
> 2 we dont need 5 gallons at a time. it would ban an
> extremelybad idea
> to have a few gallons of alcohol lying around the
> tent..... so some
> way of doing this to make 1-2 liters at a time.
>
> right now your probbly saying that maybe we might
> not need to drink
> while we are their...and during missions and patrols
> you are right,
> but for the 1 or 2 nights a month that we might not
> have to work or
> patrol the next day this would be a a huge blessing.
> after all, you
> can get buy with out the neccessaties in life as
> long as you have the
> little luxuries. if no one wants to help thats fine,
> but we will find
> out eventually, even if it means buying it froma
> local and risking
> that it was been fouled. just seems to me it would
> be beter for
> everyone if we had a way to produce a small quantity
> of alcohol by
> ourselves. thank you!!
>
>
>
>
>
> __________________________________________________
> Correo Yahoo!
> Espacio para todos tus mensajes, antivirus y
> antispam ¡gratis!
> ¡Abrí tu cuenta ya! - http://correo.yahoo.com.ar

__________________________________________________
Do You Yahoo!?
Tired of spam? Yahoo! Mail has the best spam protection around
http://mail.yahoo.com

__________________________________________________
Correo Yahoo!
Espacio para todos tus mensajes, antivirus y antispam ¡gratis!
¡Abrí tu cuenta ya! - http://correo.yahoo.com.ar

Send instant messages to your online friends http://uk.messenger.yahoo.com

I use a reflux still @ 92%ABV to produce rum that is full of flavour.
Don't underestimate the power of molasses.

Ian...

On 1/2/07, surya9375 <surya9375@...> wrote:
>
>
>
>
>
>
> Yeps, it would strip off all the flovour. but if you already got one.
> you could try removing all the packing and firing it up. it might let
> in some of the flavours.
>
> Regards
> Surya

If there is ice (?) you could make a 'disapearing
still' using a pot and a few pans.(Alaskan Bootlegger)
  You can get around 52-55% on the first run.  I've
taught several the basic art with this method.

Link


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Tired of spam?  Yahoo! Mail has the best spam protection around
http://mail.yahoo.com

On Tue, 2007-01-02 at 08:24 +0000, surya9375 wrote:
> If the mash is still bubbling you could take the tube in the air lock
> and push it into the carboy. The air that comes out the air lock is
> CO2. say after an hour or 2 the carboy would be filled with CO2. then
> you can transfer the mash. But as CO2 is lighter, unless you have
> another air lock on the carboy. I guess the CO2 would just fly out the
> carboy.
> AND disturbing the yeast does bring some off-flavours, so try
> syphoning without disturbing the mash as much as possible. Like said
> keep the outlet as close to the bottom of the carboy.
>
> Regards
> Surya.
snip

CO2 is HEAVIER than air!

Darald

--- In new_distillers@yahoogroups.com, Robert Thomas
<whosbrewing@...> wrote:
>
> Harry,
> that is really nice, but is it perhaps a little distracting? I
mean in
> the sense that we really ought to be concentrating on column
stability
> not accurate measurement.



& Happy New Year to you also, and everyone.
You're right of course, Rob. I posted it in response to an earlier
poster who was trying to calculate the BP.  He's 6000 ft up.

In truth, the BP will be whatever it is for that altitude, that
barometric pressure, that instrument accuracy, and above all...that
particular mixture of water, solvents, & congeners.  As long as the
reading is steady.  Another good reason for keeping meticulous run
records, at least while one is figuring out their particular still &
location.


Slainte!
regards Harry

Since I made my new still with an N/S head (about a year ago), I've
used it to make all my whiskeys and rums. I put a couple of scrubbers
at the base to catch the fusel oils,but that's optional. I set the
needle valve to get around 90%. I find it alot easier to control the
final taste because you have more control of the tales (tasty parts),
but it takes trial and error. JM2C
Tip one,
Morgan

--- In new_distillers@yahoogroups.com, "Ian Kent" <kegscruiser@...>
wrote:
>
> I use a reflux still @ 92%ABV to produce rum that is full of flavour.
> Don't underestimate the power of molasses.
>
> Ian...
>
>

--- In new_distillers@yahoogroups.com, "john achilles" <gidgee@...> wrote:
>
> --- In new_distillers@yahoogroups.com, "allanrnewton"
> <allanrnewton@> wrote:
> >
> > Can anyone help?
> > I am looking for an easy .cheap and effective way to control the
power
> > to my 1000 watt 240 volt internal element. My 1.5" mini still column
> > floods to easily when i try to push for maxi percentages.
> > I am living in Aust& am unable to source a smaller element
> > Allan
>
> Alan
> Check this site, maybe able to help
>
http://www.rsaustralia.com/cgi-bin/bv/rswww/searchBrowseAction.do?N=0&Ntk=I18NRS\
StockNumber&Ntt=655-644&Nty=1&D=655-644&callingPage=/jsp/line/line.jsp&BV_Sessio\
nID=@@@@1679513991.1167606464@@@@&BV_EngineID=ccchaddjkgdljghcefeceeldgkidhgn.0&\
cacheID=aunetscape&Nr=avl:au
> >

Hi
if you get a timeout message using the above address search action...

click http://www.rsaustralia.com
do a in house search using
code No. 655-644
john

I don't quite understand this.  Carbon Dioxide is heavier than air.
It bubbles up in a carboy because of pressure not weight.
When I do an extended cold maceration in winemaking I put a cloud of
carbon dioxide (bottled) over the wine.  I replenish it each day.
This allows me to protect the wine which is fermenting at low
temperature.  This brings out more color, tannins and other stuff
from the skins making for a more complex wine.
24 hours after displacing the air a match still goes out immediately
at least half way down into the fermenter.
The loss in the top half is only due to normal interaction between
the CO2 and outside air across a muslin vapour l cover.  The only
reason that is there is to keep the %&*)@$# fruit flies out.
So, unless I missed something, I'd say just siphon it off without
disturbing too much of the cruditis in the bottom.
At 07:00 AM 1/2/2007, you wrote:

>On Tue, 2007-01-02 at 08:24 +0000, surya9375 wrote:
> > If the mash is still bubbling you could take the tube in the air lock
> > and push it into the carboy. The air that comes out the air lock is
> > CO2. say after an hour or 2 the carboy would be filled with CO2. then
> > you can transfer the mash. But as CO2 is lighter, unless you have
> > another air lock on the carboy. I guess the CO2 would just fly out the
> > carboy.
> > AND disturbing the yeast does bring some off-flavours, so try
> > syphoning without disturbing the mash as much as possible. Like said
> > keep the outlet as close to the bottom of the carboy.
> >
> > Regards
> > Surya.
>snip
>
>CO2 is HEAVIER than air!
>
>Darald
>
>

;-)Derek

Hello all,
Thanks for providing such a great source of info. I am a total newbie
and have been reading the group files very closely. From this I have
come to this conclusion.

I feel it would be better going with a known first still, PDA-1,
rather than building the first one from scratch?

I have read some problems connecting the PDA-1 to the boiler. I was
going to use a stainless beer keg.

Any advice would be most welcome as I have been wanting to do this for
many years and finally have the time.

Thanks in advance
Phil

I use a 50 gallon plastic tote that I bought at Walmart for a few
dollars. It is a little on the floppy side, but it hold enough water
for a 12 gallon striping run through a propane heated continuous
still, after 7 hours the temperature of the cooling water is still
cool enough for the condenser.

Brian

--- In new_distillers@yahoogroups.com, "Trid" <triddlywinks@...> wrote:
>
> --- In new_distillers@yahoogroups.com, "arekayinc" <arekayinc@>
> wrote:
> >
> > Hi all,
> >
> > I'm using a pump to recycle my cooling water in 20 L buckets and I'm
> > finding that it just heats up too fast.  Every 30-40 min. I have to
> > switch buckets - giving me extra work and too much tending to the
> > still.  Dumping ice doesn't change the temperature by much (it takes
> a
> > lot of ice).
> >
> > Any solutions to this?
>
> Honestly, you need a larger reservoir.
> I use a 30 gallon barrel as my reservoir.  It will handle a 2 hour
> stripping run (4 gal/15L wash) without getting too hot.  I did a 3
> hour polishing run on 2 1/2 gallons and had to refill it once towards
> the end.
> Of course, YMMV, and conditions may dictate other actions and sizes.
> If you have some sort of radiator where you can cool the cooling
> water, then you may never have to change the water after reaching an
> equilibrium temperature...or at least have to change it less
> frequently.  This would be far more practical outdoors or in a garage
> than it would be in a kitchen, though.
>
> Trid
> -yikes, run's done...I need to let the ferment go longer next time...
>