Welcome all New Members, This site contains much information and a multitude of members with vast amounts of information. Please feel free to research and ask ...
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new_distillers@yahoog...
Sep 1, 2010 8:17 am
Distillers & new_distillers Policy Distillers & new_distillers Policy Introduction: Due to the ever-increasing worldwide activity in relation to spamming,...
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Robert
rob.swift1
Sep 1, 2010 5:41 pm
I have since been looking around and got some 2" copper tube from a recylcing place. I'm thinking that it will be a lot easier to work with. Lots of the stills...
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Slingshot
slange22...
Sep 1, 2010 7:52 pm
I have built and used a reflux still with great sucess. I am noticing a leak between my column (copper) and my pot (SS). When I built it originally, I had no...
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Ric Cunningham
the_wilypig
Sep 2, 2010 2:37 am
The best method for joining and SS is to silver braze. This uses a higher heat that tin solder and requires silver solder material. Oxy acetylene is use to...
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tgfoitwoods
Sep 2, 2010 5:48 am
Rob, For the last maybe 7 or 8 years, all the still heads I've built used 2" (nominal, US) copper pipe, at least coming out of the boiler. I've used it on...
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Steve Lange
slange22...
Sep 2, 2010 10:58 am
just my luck! I know a refrigeration guy AND several welders. I will pretty-up the joint and seek the guys who know best. Thanks...
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Harry
gnikomson2000
Sep 2, 2010 8:31 pm
... From: Zach Weissmueller <zach.weissmueller@...> Subject: New Home Distilling Documentary To: gnikomson2000@... Received: Thursday, 2 September,...
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ballard_bootlegger
ballard_boot...
Sep 5, 2010 6:22 am
Just what the title says, does anyone have an idea of the average percentage of sugar/starch the malting process of a grain burns? Will an all malt...
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Harry
gnikomson2000
Sep 5, 2010 8:00 am
... 3. BYNE (âõíç); Brasium; Maltum; Malt.—This is barley which has been made to germinate by moisture and warmth, and afterwards dried, by which the...
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Ric Cunningham
the_wilypig
Sep 5, 2010 2:03 pm
In a nutshell - none. Malting allows the grain to convert the internal starches to sugars. This is done by the Diastase stated below. Malt is rated by its...
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krp20042003
Sep 6, 2010 11:56 pm
Hello everyone, I'm new to the group. Just wondering what the verdict is on bismuth? I am having trouble finding any lead free solder around here without...
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Steve Spence
sspence65
Sep 7, 2010 12:02 am
Hard silver solder (my solder of choice ) is 76% silver, with the rest being copper and zinc, both of which are considered nontoxic (in small doses). Steve...
I have also found some solder called "Alpha Fry silver bearing solid wire" but I can't seem to find a MSDS to see what the solder consists of. I never thought...
Rainero, thanks for the help. The solder that I found was Alpha Fry Flow Temp Lead Free Silver Bearing Solid Wire. I contacted the manufacturer and they said...
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Al Wells
fossildiver69
Sep 9, 2010 4:50 am
What you want is a silver brazing material labeled BAg7. This is a food grade silver brazing alloy with good working characteristics....
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daryl_bee
Sep 10, 2010 2:01 am
In past I've used Silfos 15 with no apparent issues http://www.silfos.com/products/catalog/Sil-Fos-15-orderby0-p-1-c-62.html You need a torch though as it...
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burrows206
Sep 10, 2010 9:31 am
Hi gang, I have access to about 30 litres of small very sweet red /blue/black grapes I don't really know how much as i need to get over to the farm and pick...
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jamesonbeam1
Sep 10, 2010 1:06 pm
Tres Bien Geoff, Would helps iffin ya tell us what type of grape it is and what region your in. Im giving you some recipes for red wines below, but ...
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jamesonbeam1
Sep 10, 2010 1:34 pm
Sidenote: Tis much better to find the varietal yeast for the grape your making wine from. Im sure there must be many sources for Lalvin yeasts around France....
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tgfoitwoods
Sep 10, 2010 3:37 pm
Hey Geoff, While I'd always trust Waldo's numbers first, just because of his experience. I tried using a different approach, pulling some very rough numbers...
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burrows206
Sep 10, 2010 3:59 pm
Hi Jim, Thanks for the quick reply. Well I would call it a red grape. Now from what I've found out these vines are from very old stock, pre-1850 grafted onto...
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geoff burrows
burrows206
Sep 10, 2010 7:41 pm
Hi Jim, Thanks for the recipes if the wine tastes good I'm afraid it won't get as far as Brandy Geoff...
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geoff burrows
burrows206
Sep 11, 2010 6:11 am
Hi Guys, While most of my "Brandy" post to Jim was correct, I was wrong about the Italian root resistant stock, fellow forum member "memehlbaum" wrote this and...
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geoff burrows
burrows206
Sep 11, 2010 7:35 am
Hi Bob, I've read your post but I'll get into the meat of it, if and when I get the grapes but thanks for your information and feed back as well. I was...
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jamesonbeam1
Sep 11, 2010 5:02 pm
Ah, Then those grapes are probably an older varietal type that was destroyed during the French wine blight around 1863 that killed off a large part of the...
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Jerry McCullough
jkmccull
Sep 11, 2010 9:01 pm
A few months back, I sought advice from the group on using locally available peaches for wine and brandy. I got good advice and some instructions on how to go...
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tgfoitwoods
Sep 12, 2010 8:53 pm
Geoff, I was brought up in conflict. All around me, in the US, were corns, inches, feet, yards, ounces (both Troy and Averdupois), US gallons, furlongs,...
