Hi all,

Hope everybody had a great New Years (and thanks Harry for the fireworks
!).

Anyways, a friend of mine in the steel industry, was talking to some
Southern, redneck buddies about moonshine and they mentioned they would
love to get some of that "Apple Pie" shine.

They said its a real favorite down here in the Southern US during these
holidays and tastes just like a fresh baked apple pie (only a bit more
on the ethanol side).   My first instinct was to make an apple cider
must, distill,  and then macerate it with cinnamon sticks and chunked up
nutmeg.  But then decided there would'nt be enough apple flavor so my
second thought was taking some neutral and macerating with the cinnamon
and nutmeg, then cutting with some apple juice concentrate.

Anyone have any other ideas or done this before?

Vino es Veritas,

Jim aka Waldo.

You can adapt this to suit yerowndamnself.

Big Jim

Spiced apple pie drink
1 gallon apple juice
1 gallon apple cider
1 cup sugar
6 cinnamon sticks

5 cups Everclear Grain Alcohol

In large pot simmer all but alcohol until cinnamon sticks loses their flavor
(30-45 minutes)

Cool, add alcohol, chill drink.

   A friend in South Carolina makes this. It do taste like apple pie.

----- Original Message -----
From: "jamesonbeam1" <jamesonbeam1@...>
To: <new_distillers@yahoogroups.com>
Sent: Friday, January 01, 2010 7:13 AM
Subject: [new_distillers] Apple Pie Recipe Anyone?


>
> Hi all,
>
> Hope everybody had a great New Years (and thanks Harry for the fireworks
> !).
>
> Anyways, a friend of mine in the steel industry, was talking to some
> Southern, redneck buddies about moonshine and they mentioned they would
> love to get some of that "Apple Pie" shine.
>
> They said its a real favorite down here in the Southern US during these
> holidays and tastes just like a fresh baked apple pie (only a bit more
> on the ethanol side).   My first instinct was to make an apple cider
> must, distill,  and then macerate it with cinnamon sticks and chunked up
> nutmeg.  But then decided there would'nt be enough apple flavor so my
> second thought was taking some neutral and macerating with the cinnamon
> and nutmeg, then cutting with some apple juice concentrate.
>
> Anyone have any other ideas or done this before?
>
> Vino es Veritas,
>
> Jim aka Waldo.
>
>
>
>
>
>
> ------------------------------------
>
> New Distillers group archives are at
> http://www.taet.com.au/distillers.nsf/
> FAQ and other information available at http://homedistiller.org
>
> Yahoo! Groups Links
>
>
>

Thanks Jay and happynew year,I'll check it out,just curious, what kind do you
use?                                                                         
barred 4 life
--- In new_distillers@yahoogroups.com, jay lagasse <ak_jay.1976@...> wrote:
>
> My Dad built one out of a copper pipe.  It works just fine.  No adverse
reactions, as far as I know.
>  
> Designs are pretty simple.  Just a 5 foot length of pipe, at least 1.5"
dia.  Attach a kettle with lid to the top and a valve or faucet on the
bottom.  Stuff a pot scrubber tightly down to the bottom of the pipe, this will
hold all the carbon in place.  Built some suitable bracketry to mount the thing
to a wall.  That's about it.
>  
> Find Gert Strand's ebook on carbon filtering.  I don't remember the link but
I think the book is called "Activated Carbon for Purification of Alcohol". 
Follow the instructions carefully on filling the pipe with carbon.  Once the
pipe is full of carbon and alcohol, It can never be allowed to run dry or else
the carbon must be prepared again as per the instructions in the book.  My Dad
leaves his pipe full of alcohol at all times between filtering sessions.  I
leave my system full also, but my system is quite different in design.
>  
> Good luck with it.
>  
> Jay
>
> --- On Wed, 12/30/09, sadangoll1 <sadangoll1@...> wrote:
>
>
> From: sadangoll1 <sadangoll1@...>
> Subject: [new_distillers] copper carbon snakes or filters
> To: new_distillers@yahoogroups.com
> Date: Wednesday, December 30, 2009, 6:58 AM
>
>
>  
>
>
>
> Has anyone tried to make a carbon snake out of copper?I've seen some made of
> stainless steel like on mile high page for 100 bucks.If so ,does someone have
a
> design for it? also ,will the carbon react to the copper?
>
> barred 4 life
>

Sure. Folks in our area have been making "pie" for years. Take a gallon of
unpasteurized apple cider (not commercial apple juice) and add a bottle (750ml
or a fifth) of moonshine (or whiskey, or rum) to it.
Throw in 3 to 5 cinnamon sticks some folks like to use hard hot cinnamon candy),
a cup of brown sugar, and a half dozen pealed oranges.
Let sit for a few days and strain.
Sorry for no exact amounts, but it is totally by your own taste. Everyone makes
it a little different. Just keep adding and playing with it till you get your
favorite. Don't let the cinnamon sticks  stay in to long as they can get
overpowering pretty quick.

Steve Anderson
"She was only a moonshiners daughter, but he loved her still."

thank you Bob for writing back and I hope your having a happy new year, but I'm
not enterested in making a little bit.I run a 15 gallon still for U have a lot
ofwine that got viril acid and stopped fermenting at about 12% and 14% was what
I was going for so the wine is to sweet .I'm going to distill the batch and get
my 95% then I'm going to make  absinthe.So my original question is by putting to
kegs together one inside the other and welding them and then having a drip sysem
to drip water inthe keg with heat at the bottom to produce steam do I need a
little pressure in it about 10 lbs or less or leave a hole for the steam to come
out or is it better to just fill the keg with water and just boil it?I was told
that steaming is the best way.I know kegs can take about 120 lbs of pressure but
I really don't want to or feel I nedd that much pressure if any at all.my still
is in photos under snaggletooth. --- In new_distillers@yahoogroups.com,
"tgfoitwoods" <zymurgybob@...> wrote:
>
> For herbal distillation (including gin concentrate) the little stovetop
coffeepot still at homedistiller.org, under "flavouring/gin" is just about
perfect. They are quick and easy to make, deal nicely with smaller washes, and
work very well.
>
> I've made several for friends, and have simplified the design to a no-solder
design.
>
> Most people don't need gallons of herbal spirit.
>
> Zymurgy Bob, a simple potstiller
>
> --- In new_distillers@yahoogroups.com, "sadangoll1" <sadangoll1@> wrote:
> >
> > I just got a 15 and a 7.5 gallon kegs ,thinking stick the 7.5 in the 15,
weld them together then drill two holes on top one to fill the 15 with water the
other for a extra relief .Now if I took a 1/4 inch hose and ran it in the hole
and stuck a burner or hot plate under it and turned it on just enough to heat
the bottom and dripped water in it  and make steam then I could make things like
a herbal drinks and leave the herb and not burn them or would itbe better tojust
fill the 15 gal full and heat that water for a double boiler?I guess I'm worried
about to much pressure and even heat,burning my herbs and making a burnt
product.
> >
>

This is the best combo I have found.

Credit to DunderHead
4 cans frozin apple juce ,1 tabs apple pie spice ( 1 tea cinnamon--1/4
nutmeg-1/4 allspice) 1 qt clear "vodka", , top with water to 1 gal ,add sugar to
taste (brown sugar can be used)
(if you Heat juice with spice it will taste more like "cooked" apple pie) let
sit for day, strain threw coffee filter

--- In new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
>
>
> Hi all,
>
> Hope everybody had a great New Years (and thanks Harry for the fireworks
> !).
>
> Anyways, a friend of mine in the steel industry, was talking to some
> Southern, redneck buddies about moonshine and they mentioned they would
> love to get some of that "Apple Pie" shine.
>
> They said its a real favorite down here in the Southern US during these
> holidays and tastes just like a fresh baked apple pie (only a bit more
> on the ethanol side).   My first instinct was to make an apple cider
> must, distill,  and then macerate it with cinnamon sticks and chunked up
> nutmeg.  But then decided there would'nt be enough apple flavor so my
> second thought was taking some neutral and macerating with the cinnamon
> and nutmeg, then cutting with some apple juice concentrate.
>
> Anyone have any other ideas or done this before?
>
> Vino es Veritas,
>
> Jim aka Waldo.
>

thanks agian,I'll order some after I build my filtering sysem.also i was
thinking of using a soda keg and weld a 1 1/2 inch s.s.sleeve on the bottom of
it and then add 5ft.of 1 1/12 copper pipe and at the bottom place a brass or s.s
valve to adjust the flow rate and to make sure the filter don't dry out or get
any air in it.that way I can do 5gallons at a time and filter pure.thoughtI
would try making a fuel for two strokes,I would use castor oil for lube and mix
it at 100 to one.also for clean alcohol for making good clean hooch.dilutting it
down with water to 50 percent of course.

--- In new_distillers@yahoogroups.com, jay lagasse <ak_jay.1976@...> wrote:
>
> Happy New Year back at you,
>  
> I use the Premium Stone Carbon from Milehi like this:
>  
>
http://www.milehidistilling.com/Premium_Quality_Activated_Stone_Carbon_1_7Liter_\
p/16915.htm
>  
> For a 5 foot pipe, you should get 2 packages of 1.7 liters each.
>  
> Also, do yourself a favor and use the biggest pot (or kettle or whatever) that
is available to you on the top.  The bigger it is, the less you have to keep
filling it up.  When I used a pipe like that, it was so tall that I had to walk
upstairs to the loft and fill it up, then walk back downstairs to collect the
alcohol.  I made the mistake of using a small (2qt) kettle so It made for a
hell of a workout to filter 5 gallons or so!
>  
> Jay
>
> --- On Fri, 1/1/10, sadangoll1 <sadangoll1@...> wrote:
>
>
> From: sadangoll1 <sadangoll1@...>
> Subject: [new_distillers] Re: copper carbon snakes or filters
> To: new_distillers@yahoogroups.com
> Date: Friday, January 1, 2010, 7:43 AM
>
>
>  
>
>
>
> Thanks Jay and happynew year,I'll check it out,just curious, what kind do you
use? barred 4 life
> --- In new_distillers@ yahoogroups. com, jay lagasse <ak_jay.1976@ ...> wrote:
> >
> > My Dad built one out of a copper pipe.  It works just fine.  No
adverse reactions, as far as I know.
> >  
> > Designs are pretty simple.  Just a 5 foot length of pipe, at least
1.5" dia.  Attach a kettle with lid to the top and a valve or faucet on the
bottom.  Stuff a pot scrubber tightly down to the bottom of the pipe, this
will hold all the carbon in place.  Built some suitable bracketry to mount
the thing to a wall.  That's about it.
> >  
> > Find Gert Strand's ebook on carbon filtering.  I don't remember the link
but I think the book is called "Activated Carbon for Purification of
Alcohol".  Follow the instructions carefully on filling the pipe with
carbon.  Once the pipe is full of carbon and alcohol, It can never be allowed
to run dry or else the carbon must be prepared again as per the instructions in
the book.  My Dad leaves his pipe full of alcohol at all times between
filtering sessions.  I leave my system full also, but my system is quite
different in design.
> >  
> > Good luck with it.
> >  
> > Jay
> >
> > --- On Wed, 12/30/09, sadangoll1 <sadangoll1@ ...> wrote:
> >
> >
> > From: sadangoll1 <sadangoll1@ ...>
> > Subject: [new_distillers] copper carbon snakes or filters
> > To: new_distillers@ yahoogroups. com
> > Date: Wednesday, December 30, 2009, 6:58 AM
> >
> >
> >  
> >
> >
> >
> > Has anyone tried to make a carbon snake out of copper?I've seen some made of
> > stainless steel like on mile high page for 100 bucks.If so ,does someone
have a
> > design for it? also ,will the carbon react to the copper?
> >
> > barred 4 life
> >
>

Hey Thanks a bunch all,

Didn't realize it was that popular around here.  Definitly will go with
the neutral, juice and spices.

Now, if you throw a scoop of vanilla ice cream on top, will that make it
a la mode?  Thanks again.

Vino es Veritas,

Jim aka Waldo.


--- In new_distillers@yahoogroups.com, "pint_o_shine" <pintoshine@...>
wrote:
>
> This is the best combo I have found.
>
> Credit to DunderHead
> 4 cans frozin apple juce ,1 tabs apple pie spice ( 1 tea cinnamon--1/4
nutmeg-1/4 allspice) 1 qt clear "vodka", , top with water to 1 gal ,add
sugar to taste (brown sugar can be used)
> (if you Heat juice with spice it will taste more like "cooked" apple
pie) let sit for day, strain threw coffee filter

Hi all,

Recently been experimenting with speeding up fermentations by adding some of those energy drinks around.  These are chock full of B vitamins and other nutrients that the yeasts seem to really enjoy...  Try adding a can to a 3 - 5 gallon wash.

I've been getting close to Turbo yeast performance with washes up to 14%  ABV finishing and starting to clear in 48 hours or less..   Some of the brands I've tried are Rock Star Roasted light Vanilla:

Rockstar Roasted Light Vanilla

Rockstar Roasted Light Vanilla review added 2008-09-15 14:25:20
Purchase Price for This Review: $2.39
Active Ingredients *Per can, not per serving:
Mg/% USRDA per serving(whichever are listed on the can) per serving (2 servings in this can) of the following: Fat 1.5g/2%, carbohydrates 7g/2%, protein 3g/6%, vitamin B3 20mg/100%, vitamin B5 10mg/100%, vitamin B6 2mg/100%, vitamin B12 6mcg/100%, calcium 60mg/6%, potassium 230mg/7%, phosphorous 83mg/8%, taurine 1g, ginkgo biloba leaf extract 150mg, caffeine 120mg, guarana 25mg, inositol 25mg, l-carnitine 25mg, panax ginseng extract 25mg, milk thistle extract 20mg.

also:

Power Trip Mango

Power Trip Mango review added 2009-05-29 18:30:55
Purchase Price for This Review: $1.25
Active Ingredients *Per can, not per serving:
Power Trip Mango contains the following mg/% of USRDA (whichever, or both, if listed on the can) per serving (2 servings in this container): Carbohydrates 27g/9%, Sugars 27g, Caffeine 105mg, Taurine 1g, Glucuronolactone 38mg, Inositol 36mg, Guarana 23mg, Vitamin C 100%, Vitamin B2 100%, Vitamin B3 100%, Vitamin B5 100%, Vitamin B6 100%, Vitamin B12 100%. For those who buy into Mountain Dew making your partner smaller, you'll be glad to know that this cotains both Yellow #5 and #6. Who knows what #6 does?

Also plain ol Red Bull works great too.  A listing of energy drinks may be found at:  http://www.screamingenergy.com/energy_drinks.php?i=0

Try giving those yeasties a shot.

Vino es Veritas,

Jim aka Waldo.

Well Jay I'm really impressed with your filtering system and i'm going to order
some more soda kegs .Love your 15 gal keg,how did you polish it? it must of
taken a long time.everything looked so nice and clean.,I didn't see how you heat
it up.I'm thinking of going electric what do you have in yours .If I do all that
polishing I'm not going to ruin it by putting flame to the outside.Have you ever
thought of making a double boiler for herbal drinks like absinthe? It seems you
like your vodka .is there anything else you make? I'm new doing this and I see
you made a new still is that the bokabob style? I made mine by reading the
compleat distiller and made Mike's still, a good still,but I see Riku wrote a
book and has some new ideas on making it better.Well anyways thanks again Jay
for your input.
barred 4 life
  p.s.
I'm running a small weed eater I boughtat a garage sale for 5 dollarsgot the
motor to run so now i'm going tomake feulfor it and if it blows up no bigdeal if
it works ,it's going in my gamefisher 3 horsepower two stroke that I put on my
portabote.
  new_distillers@yahoogroups.com, jay lagasse <ak_jay.1976@...> wrote:
>
> That filter will work just fine.
>  
> If you want to look at a fully automatic system, check out the new filtering
system pics in my photo album under Akjay's Operation in the photos section.
>  
> Two stroke fuel is something that I can't comment on because I've never tried
it.  I thought about doing it once for my motocross bike but was scared that an
incorrect mixture or other problem could grenade the motor and I'm not in a big
hurry do rebuild that thing again.
>  
> Later,
> Jay
>
> --- On Fri, 1/1/10, sadangoll1 <sadangoll1@...> wrote:
>
>
> From: sadangoll1 <sadangoll1@...>
> Subject: [new_distillers] Re: copper carbon snakes or filters
> To: new_distillers@yahoogroups.com
> Date: Friday, January 1, 2010, 3:10 PM
>
>
>  
>
>
>
> thanks agian,I'll order some after I build my filtering sysem.also i was
thinking of using a soda keg and weld a 1 1/2 inch s.s.sleeve on the bottom of
it and then add 5ft.of 1 1/12 copper pipe and at the bottom place a brass or s.s
valve to adjust the flow rate and to make sure the filter don't dry out or get
any air in it.that way I can do 5gallons at a time and filter pure.thoughtI
would try making a fuel for two strokes,I would use castor oil for lube and mix
it at 100 to one.also for clean alcohol for making good clean hooch.dilutting it
down with water to 50 percent of course.
>
> --- In new_distillers@ yahoogroups. com, jay lagasse <ak_jay.1976@ ...> wrote:
> >
> > Happy New Year back at you,
> >  
> > I use the Premium Stone Carbon from Milehi like this:
> >  
> > http://www.milehidi stilling. com/Premium_ Quality_Activate d_Stone_Carbon_
1_7Liter_ p/16915.htm
> >  
> > For a 5 foot pipe, you should get 2 packages of 1.7 liters each.
> >  
> > Also, do yourself a favor and use the biggest pot (or kettle or whatever)
that is available to you on the top.  The bigger it is, the less you have to
keep filling it up.  When I used a pipe like that, it was so tall that I had
to walk upstairs to the loft and fill it up, then walk back downstairs to
collect the alcohol.  I made the mistake of using a small (2qt) kettle so It
made for a hell of a workout to filter 5 gallons or so!
> >  
> > Jay
> >
> > --- On Fri, 1/1/10, sadangoll1 <sadangoll1@ ...> wrote:
> >
> >
> > From: sadangoll1 <sadangoll1@ ...>
> > Subject: [new_distillers] Re: copper carbon snakes or filters
> > To: new_distillers@ yahoogroups. com
> > Date: Friday, January 1, 2010, 7:43 AM
> >
> >
> >  
> >
> >
> >
> > Thanks Jay and happynew year,I'll check it out,just curious, what kind do
you use? barred 4 life
> > --- In new_distillers@ yahoogroups. com, jay lagasse <ak_jay.1976@ ...>
wrote:
> > >
> > > My Dad built one out of a copper pipe.  It works just
fine.  No adverse reactions, as far as I know.
> > >  
> > > Designs are pretty simple.  Just a 5 foot length of pipe,
at least 1.5" dia.  Attach a kettle with lid to the top and a valve or
faucet on the bottom.  Stuff a pot scrubber tightly down to the bottom
of the pipe, this will hold all the carbon in place.  Built some
suitable bracketry to mount the thing to a wall.  That's about it.
> > >  
> > > Find Gert Strand's ebook on carbon filtering.  I don't remember
the link but I think the book is called "Activated Carbon for Purification of
Alcohol".  Follow the instructions carefully on filling the pipe with
carbon.  Once the pipe is full of carbon and alcohol, It can never be
allowed to run dry or else the carbon must be prepared again as per the
instructions in the book.  My Dad leaves his pipe full of alcohol at all
times between filtering sessions.  I leave my system full also, but my
system is quite different in design.
> > >  
> > > Good luck with it.
> > >  
> > > Jay
> > >
> > > --- On Wed, 12/30/09, sadangoll1 <sadangoll1@ ...> wrote:
> > >
> > >
> > > From: sadangoll1 <sadangoll1@ ...>
> > > Subject: [new_distillers] copper carbon snakes or filters
> > > To: new_distillers@ yahoogroups. com
> > > Date: Wednesday, December 30, 2009, 6:58 AM
> > >
> > >
> > >  
> > >
> > >
> > >
> > > Has anyone tried to make a carbon snake out of copper?I've seen some made
of
> > > stainless steel like on mile high page for 100 bucks.If so ,does someone
have a
> > > design for it? also ,will the carbon react to the copper?
> > >
> > > barred 4 life
> > >
> >
>

Hi J,

Probably because many of us have been away or enjoying the holidays.

To boil down your questions,  (sorry for the pun), I believe most distillers dont sparge, but just ferment on the grain, then squeeze as much liquid as possible from the grains.  Personally, I use a 5 gallon paint bag for this.

I believe basically your asking how much grain to use per gallon of mash.  If your interested in an all malt whisk(e)y, without any added sugars,  this really depends on the type of malt (and/or  grains) your using and the potential yield of sugars per pound.  These numbers usuall range anywhere from around 50% to 80%, with lets say around 65%  to 70% yield being average. 

To really wet your whistle, do some reading on Tony's Homedistillers site.  See:  http://homedistiller.org/wash-grain.htm#whisky and http://homedistiller.org/yield.htm

Personally, I would try around 5.0 to 5.5  gallons of water for 10 lbs. of  malt which would give you about a 1.055 SG or a potential of ~7.5  ABV with a 70% yield without boiling away any water.  But since I usually dont do all grain mashes, this is just going by the numbers.  (remember we're not making 5% beer here,  we want a mash of 7% to 8% for distilling).

Vino es Veritas,

Jim aka Waldo.

--- In new_distillers@yahoogroups.com, "j_klinck" <j_klinck@...> wrote:
>
> Bump. Didn't get any hits on this post.
>
> --- In new_distillers@yahoogroups.com, "j_klinck" j_klinck@ wrote:
> >
> > I have another fermenting on grains question. Here are two examples below, one being a beer mash and another being a whiskey mash.
> >
> > Beer mash
> > 10 lbs of grain
> > 1.5qts of water per pound of grain
> > 3.75 (15qts) gallons of water for mash
> > 5 gallons of water for sparge
> >
> > Whiskey mash
> > 10 lbs of grain
> > Being as there won't be a sparge would you just use the same total amount of water that you would for both the mash and sparge? This would have me using 8.75 gallons of water for the mash. But I won't be boiling for 1.5 hours like I do for the beer and boiling off 1.5 gallons of wort, so I should use 1.5 less gallons of water, right? Therefore, in a 5.5 gallon whiskey mash (one where you end up with 5 gallons of wash) with ten pounds of malt I would use 7.25 gallons of water for the mash. Does this sound right?
> >
>

Sidenote J,

If your doing a single malt whiskey and just using malt it is a good idea to seperate the grain before fermenting.  As Ian Smiley mentions:

"If you're doing an all-grain mash of corn, rye, and or wheat, just ferment it all on the grain and strain it out later. It'll strain much more easily and efficiently after the fermentation. In fact, this is exactly what the commercial whiskey distilleries do.

If you're making an all-barley-malt malt mash, you should sparge the grains out after mashing. Again, this is the way the commercial malt whiskey distilleries do it. However, keep in mind that malt mash does not undergo a kettle-boil the way an all-grain beer mash does, so you must limit the amount of sparge water you use or you'll over dilute the mash. "

JB.

--- In new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
>
>
> Hi J,
>
> Probably because many of us have been away or enjoying the holidays.
>
> To boil down your questions, (sorry for the pun), I believe most
> distillers dont sparge, but just ferment on the grain, then squeeze as
> much liquid as possible from the grains. Personally, I use a 5 gallon
> paint bag for this.

Hi Tim,

Again sorry for the delay in responding, as I said earlier, most of us were away or just enjoying the holidays.

For our purposes, it is highly recommended to keep your fermentation covered at all times.  While I dont recommend an air lock for primary fermentations, a tight fitting platic garbage bag tied down works fine.

Not only does this keep air borne bacteria and flying critters out, but also maintains a CO2 layer over the liquid.   Our friends Down Under also have to watch out for them land based critters like geckos while up here its those blue tailed lizzards and slugs....

Not to mention the occasional alcoholic raccoon that loves knocking over containers filled with mash .

Vino es Veritas,

Jim aka Waldo. 

--- In new_distillers@yahoogroups.com, tim cheek <cfrewilly@...> wrote:
>
> Does anyone have any sugestions for� controling fruit flies, I had a hell of a time trying to controll them in open fermentations?
>
>
>
>
> ________________________________
> From: waljaco waljaco@...
> To: new_distillers@yahoogroups.com
> Sent: Sat, December 26, 2009 12:54:18 AM
> Subject: [new_distillers] Re: Fermenting on grains
>
> � 
> That's all very well but it is acknowledged that in open fermentation, which is practiced by commercial distilleries, wild things add to the character. Ever tried Belgian geuze beer?
> wal

Hi,
My name is Fred and I am a newbie to distilling.
I have been reading for a solid month and am ready to take the plunge.
The only thing I have now that I can use is a propane turkey fryer.
I was thinking of going with a 15 gallon beer keg.
Gonna call the local scrap yards tomorrow for a keg.
  I want to build a reflux still and I have looked at internal reflux plans and
understand how they work. I can build that.

I have heard that valved reflux stills are easier to operate and control.
Does anyone know of where I can find some plans for a valved reflux still?
I am sorry if somewhere I am overlooking some obvious place.
I have heard about the valve sizes to use and lots of other info on the valved
reflux but I haven't found any plans to build one.
Can anyone help me?

Thank You Fred

And happy brewing. whatta wonderful hobby.

PS I can't wait to start my wash.

I have tried to reset all info but no luck??????

Timing is everything. Caught your message and started a MUm
wash yesterday with 10# sugar, no multivitamins, cut back on
the epson and miracle grow but added one can of Redbull plus
the tomato paste. This morning at 15 hours there is a quarter
inch of white bubbles on the top of the wash. Appears to be
smokin! The starting SG was about 1.094 and I check it tonight
when I get home but normally Mum's dont ferment this vigorously.
It's impressive compared to the normally ordinary mum ferment.

Duane

--- In new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
>
>
> Hi all,
>
> Recently been experimenting with speeding up fermentations by adding
> some of those energy drinks around.  These are chock full of B vitamins
> and other nutrients that the yeasts seem to really enjoy...  Try adding
> a can to a 3 - 5 gallon wash.
>
> I've been getting close to Turbo yeast performance with washes up to 14%
> ABV finishing and starting to clear in 48 hours or less..   Some of the
> brands I've tried are Rock Star Roasted light Vanilla:
> Rockstar Roasted Light Vanilla
> <http://www.screamingenergy.com/energy_drink_193.php>
>   [Submit Story to Facebook]
> <http://www.facebook.com/share.php?u=http://www.screamingenergy.com/ener\
> gy_drink_193.php>   [Submit Story to Reddit]
> <http://www.reddit.com/submit>
> [http://cdn.stumble-upon.com/images/16x16_su_3d.gif]
> <http://www.stumbleupon.com/submit?url=http%3A%2F%2Fwww.screamingenergy.\
> com%2Fenergy_drink_193.php>
> <http://twitter.com/home?status=http%3A%2F%2Fscreamingenergy.com%2Fenerg\
> y_drink_193.php%20%23beverages+%23energy+%23drinks>
> Rockstar Roasted Light Vanilla review added 2008-09-15 14:25:20
> Purchase Price for This Review: $2.39
> Active Ingredients *Per can, not per serving:
> Mg/% USRDA per serving(whichever are listed on the can) per serving (2
> servings in this can) of the following: Fat 1.5g/2%, carbohydrates
> 7g/2%, protein 3g/6%, vitamin B3 20mg/100%, vitamin B5 10mg/100%,
> vitamin B6 2mg/100%, vitamin B12 6mcg/100%, calcium 60mg/6%, potassium
> 230mg/7%, phosphorous 83mg/8%, taurine 1g, ginkgo biloba leaf extract
> 150mg, caffeine 120mg, guarana 25mg, inositol 25mg, l-carnitine 25mg,
> panax ginseng extract 25mg, milk thistle extract 20mg.
>
> also:
>
>
> Power Trip Mango  <http://www.screamingenergy.com/energy_drink_222.php>
>   [Submit Story to Facebook]
> <http://www.facebook.com/share.php?u=http://www.screamingenergy.com/ener\
> gy_drink_222.php>   [Submit Story to Reddit]
> <http://www.reddit.com/submit>
> [http://cdn.stumble-upon.com/images/16x16_su_3d.gif]
> <http://www.stumbleupon.com/submit?url=http%3A%2F%2Fwww.screamingenergy.\
> com%2Fenergy_drink_222.php>
> <http://twitter.com/home?status=http%3A%2F%2Fscreamingenergy.com%2Fenerg\
> y_drink_222.php%20%23beverages+%23energy+%23drinks>
> Power Trip Mango review added 2009-05-29 18:30:55
> Purchase Price for This Review: $1.25
> Active Ingredients *Per can, not per serving:
> Power Trip Mango contains the following mg/% of USRDA (whichever, or
> both, if listed on the can) per serving (2 servings in this container):
> Carbohydrates 27g/9%, Sugars 27g, Caffeine 105mg, Taurine 1g,
> Glucuronolactone 38mg, Inositol 36mg, Guarana 23mg, Vitamin C 100%,
> Vitamin B2 100%, Vitamin B3 100%, Vitamin B5 100%, Vitamin B6 100%,
> Vitamin B12 100%. For those who buy into Mountain Dew making your
> partner smaller, you'll be glad to know that this cotains both Yellow #5
> and #6. Who knows what #6 does?
>
> Also plain ol Red Bull works great too.  A listing of energy drinks may
> be found at:  http://www.screamingenergy.com/energy_drinks.php?i=0
> <http://www.screamingenergy.com/energy_drinks.php?i=0>
>
> Try giving those yeasties a shot.
>
> Vino es Veritas,
>
> Jim aka Waldo.
>

Hi Fred,

I don't  know specifically what you mean by s valved reflux still; but what I do
know is that a form of Bokokob LM still with a VM addition above the LM take off
is the simplest to build and operate, with quite a few advantages.
One being that everything other than the hearts is taken via the LM path. Hence
you never contaminate your product

regards and good luck



--- In new_distillers@yahoogroups.com, "fred081646" <fred081646@...> wrote:
>
> Hi,
> My name is Fred and I am a newbie to distilling.
> I have been reading for a solid month and am ready to take the plunge.
> The only thing I have now that I can use is a propane turkey fryer.
> I was thinking of going with a 15 gallon beer keg.
> Gonna call the local scrap yards tomorrow for a keg.
>  I want to build a reflux still and I have looked at internal reflux plans and
understand how they work. I can build that.
>
> I have heard that valved reflux stills are easier to operate and control.
> Does anyone know of where I can find some plans for a valved reflux still?
> I am sorry if somewhere I am overlooking some obvious place.
> I have heard about the valve sizes to use and lots of other info on the valved
reflux but I haven't found any plans to build one.
> Can anyone help me?
>
> Thank You Fred
>
> And happy brewing. whatta wonderful hobby.
>
> PS I can't wait to start my wash.
>

--- In new_distillers@yahoogroups.com, Jerry McCullough <jkmccull@...> wrote:
>
> use the link below for the plans
>  
> http://www.moonshine-still.com/


Jerry & Fred,
That valved reflux design is unnecessarily complicated and expensive to build,
for no gain in product quality.  Further, the accompanying potstill design is
flawed in that it has cooling tubes through the BOTTOM of the riser (column).

All in all it's an outdated design.  Modern VM stills are a much simpler and
better option.


Slainte!
regards Harry