new_distillers : Messages : 40380-40415 of 43823

I use about 10mls of glycerin per bottle …a hint is to give the alcohol/flavouring and glycerin a good blast in a food processor for about 5 minutes. This mixes the brew up and will smoothen it out…be careful when nusing the processor and pulse to start with so you don’t blow it over the top….been there done that

Cheers

Ken Mc

From: new_distillers@yahoogroups.com [mailto:new_distillers@yahoogroups.com] On Behalf Of BARDY
Sent: Saturday, 5 March 2011 9:20 a.m.
To: new_distillers@yahoogroups.com
Subject: [new_distillers] glycerin

My first distil which I double distilled and ended with about 3 litres of 90% is pretty much odourless . My wife loves the gin but my bourbon has a sort of harsh/raw after taste at the back of the mouth. Would adding glcerin help this (if yes .. how much?). Or is it perhaps the flavouring used. I may have over flavoured it. The spirit is diluted to about 38%

Reply | Messages in this Topic (2)

#40381

From: "JoeK" <joeklaus313@...>
Date: Fri Mar 4, 2011 10:53 pm
Subject: Rotten eggs

joeklaus313

Every 20 batches or so I get this smell. I started the fermentation yesterday. 3
gallons water, 7 cans frozen concentrated apple juice, 5  lbs sugar, yeast and
nutrient. Should I just let it go or is there something i should do, like dump
it, lol?

#40382

From: Steve Lange <slange22@...>
Date: Fri Mar 4, 2011 9:43 pm
Subject: Re: First time Aging

slange22...

What about Black Oak? Very prevalant in my region.

#40383

From: "Harry" <gnikomson2000@...>
Date: Fri Mar 4, 2011 11:05 pm
Subject: Re: Rotten eggs

gnikomson2000

--- In new_distillers@yahoogroups.com, "JoeK" <joeklaus313@...> wrote:
>
> Every 20 batches or so I get this smell. I started the fermentation yesterday.
3 gallons water, 7 cans frozen concentrated apple juice, 5  lbs sugar, yeast and
nutrient. Should I just let it go or is there something i should do, like dump
it, lol?
>


It's your water source.  Causes, remedies etc here...

http://www.uldrinkwell.com/drinkwell/rotten_egg_smell.html


Slainte!
regards Harry

#40384

From: "bigdaddyg851" <bigdaddyg851@...>
Date: Sat Mar 5, 2011 12:05 am
Subject: Re: Rotten eggs

bigdaddyg851

thanks for the recipe , simple but true !

--- In new_distillers@yahoogroups.com, "JoeK" <joeklaus313@...> wrote:
>
> Every 20 batches or so I get this smell. I started the fermentation yesterday.
3 gallons water, 7 cans frozen concentrated apple juice, 5  lbs sugar, yeast and
nutrient. Should I just let it go or is there something i should do, like dump
it, lol?
>

#40385

From: "bravo" <bravoseychelles@...>
Date: Sat Mar 5, 2011 3:28 am
Subject: Re: for the money

bravoseychelles

Hey  there
I was going to say guys but I remember someone saying that there might be ladies
in that group.
Reusing the basket question
Well since ive been doing this for a while I would let let the basket from the
previous wash settle for about 2 tpo 3 days
Then siphon the top clear water looking part and use between 20 to 30 percent of
that grey looking bottom basket .
It turned out to make the new batch ferment for fewer days
I gues there is good stuff that the new yeast rely likes in there.
Thast what I ve notice reusing the basket
Thanks
Bossy
Hey waldo on another note I posted something on how to get that coconut flavour
out to be in the taste without the oil coming through.
I did not get your opinion any thoughts
thanks

--- In new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
>
>
> It Really depends Measelbrad,
>
> Since backset is very acidic, you really should not use more then will
> bring your fermentation below around 4.5 pH.  As a guideline, I
> recommend around 35% to 40% backset in a fermentation, but would like to
> hear what other distillers recommend.  9 days  is a bit on the long side
> - let us know what your using.
>
> JB. aka Waldo.
>
>
> --- In new_distillers@yahoogroups.com, "measelbrad" <bradmeasel@>
> wrote:
> >
> > How much backset do you use? i've not tried using backset yet, but i
> want to try. 9 days seems like a long ferment...is that typical?
> > Thanks,
> > Brad
>

Reply | Messages in this Topic (7)

#40386

From: virgil hoskins <varminteater2003@...>
Date: Sat Mar 5, 2011 11:40 am
Subject: Re: Re: Member Introduction

varminteater...

And a Good morning to you sir ,

And the group.

No Sir ,,I do not have many people that even know I have a still,,and It`s more

Like a family thing as almost all my family drinks,, and would love to have a still running

In the back ground at the family get togethers,,lol

and I think about 4 of them would start there own if they could just see how its done.

as for the main thing that my dad would tell me ,, that they would water bags of

Corn in the morning and Pee,, on them at night for added flavor,,till the tails would just

Start to exit then right to a hand grinder then right into the sugar mix, to 50 gallons.

I would have loved to seen there still.. and let them see mine.

Im on line most of this morning,, does the group have the new chat yet?

Just a thought,

Virgil.

--- On Fri, 3/4/11, jamesonbeam1 <jamesonbeam1@...> wrote:

From: jamesonbeam1 <jamesonbeam1@...>
Subject: [new_distillers] Re: Member Introduction
To: new_distillers@yahoogroups.com
Date: Friday, March 4, 2011, 7:30 AM

Well Welcome Virgil,

Tis great to have a new member with a background in shining. Someday you will have to tell us some old stories about your relatives. One thing though, is that while we encourage moonshining here, we do not allow selling your product and make it for personal use only. Bootlegging is a bad word in these parts.

And yes, sharing pictures is encouraged - just have to approve them is all. Now that milk collector is a good size for a boiler, however it may rust if left wet depending on the amount of nickel in the steel.

If we talk about the stainless steels. The low nickle steel is ferritic(sp?). It does rust with no trouble. The next grade is martinsitic (sp?) It rusts with difficulty. The next grade is Austinetic (called 18/8). This grade is virtually rust free with additions of nickel and chrome to the majority of iron. All stainless steels can rust in contact with chemicals at specific temperatures.

However, since it was made for milk, there should be enough nickel in it for a boiler. You should read thru http://homedistiller.org/ to get up to speed and feel free to ask any questions.

Welcome aboard, good luck and above all BE SAFE.

JB. aka Waldo.

Co-owner

--- In new_distillers@yahoogroups.com, "Virgil" <varminteater2003@...> wrote:
>
> Good evening group,
> I have been trying to get a post to the group for the last couple of
> Days and have not found to time to sit still long enough to post
> My introduction to the group.
> First my name is Virgil hoskins 52 Ohio, Im a high power electrician
> For a south east town in ohio,, i work for the city.
> My family was known for running shine in ky when my father and 2 uncles
> Were younger,, and both my father and uncle told me how they made there
> shine ,, but I never really got to find out in detail how,, to make it.
> then a few years ago I was at a farm sell and seen a large old milk
> collector made of not stainless but high nickle steel,, and fell in
> Love with the thought of it being my first true still,, so I bought
> it for $2.50 ,,this is a large 7 1/2 gal pot with a 8 inch lid and
> a built in 14in pipe out the top, I guess for the old vaccum system.
> So,, after going through the last few weeks looking at yahoo vidios
> On stills, alambiques and refluxes,, I find you and this group.
> And happy to meet you all,, I have had time to follow the e-mail
> coming through the group the last couple of days and waiting to
> Learn more as its shared.
> at this time Im on top of building my first 2in reflux tower,
> And getting the parts together.
> Ill be sharing a few shots it as I go along, If thats allowed?
>

Reply | Messages in this Topic (5)

#40389

From: "jamesonbeam1" <jamesonbeam1@...>
Date: Sat Mar 5, 2011 1:23 pm
Subject: Re: Member Introduction

jamesonbeam1

Hi Virgil,

Well sounds like you understand the illegality of selling and are on the right track. Now a couple of things.

First, nobody but nobody calls me SIR around here. Thats another bad word like bootlegger

. While people have called me worse, i prefer to go by JB, Waldo or The Ornery One.

Secondly, im sure we can teach you other ways of increasing flavors in your corn whiskey without pee. We do use Miracle Gro Plant food for nutrients, which contains Urea Nitrogen, but that is artificially made and even some distillers do not approve of that...

Im not sure what new chat your talking about, but that is a great idea. The chat i just started using with my new lap top is SKYPE, Since the lap top has a video camera and microphone attached to it, you can do video conferencing or just do regular text typing for your messages.

You can download Skype for Windows at: http://www.skype.com/intl/en-us/get-skype/on-your-computer/windows/premium or for the Mac at: http://www.skype.com/intl/en-us/get-skype/on-your-computer/macosx/

Think we might start something here if the members are for it.

Thanks for the idea and let me know what chat your talking about.

JB. aka Waldo.

--- In new_distillers@yahoogroups.com, virgil hoskins <varminteater2003@...> wrote:
>
> And a Good morning to you sir ,
> And the group.
> No Sir ,,I do not have many people that even know I have a still,,and It`s more
> Like a family thing as almost all my family drinks,, and would love to have a still running
> In the back ground at the family get togethers,,lol
> and I think about 4 of them would start there own if they could just see how its done.
> as for the main thing that my dad would tell me ,, that they would water bags of
> Corn in the morning and Pee,, on them at night for added flavor,,till the tails would just
> Start to exit then right to a hand grinder then� right into the sugar mix, to 50 gallons.
> I would have loved to seen there still.. and let them see mine.
> Im on line most of this morning,, does the group have the new chat yet?
> Just a thought,
> Virgil.

Reply | Messages in this Topic (5)

#40390

From: "jamesonbeam1" <jamesonbeam1@...>
Date: Sat Mar 5, 2011 1:47 pm
Subject: Re: Member Introduction

jamesonbeam1

Virgil,

Due to the nature of this hobby and illegality, after thinking about it,
I dont believe video conferencing would fit in...  To many questions and
too many unknowns.

However, if we could get some feed back from other members on this
subject, it would be helpful.

JB. aka Waldo.

--- In new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...>
wrote:
>
snip----

>
<http://www.skype.com/intl/en-us/get-skype/on-your-computer/windows/prem\
\
> ium > or for the Mac at:
> <http://www.skype.com/intl/en-us/get-skype/on-your-computer/macosx/>
> Think we might start something here if the members are for it.
>
> Thanks for the idea and let me know what chat your talking about.
>
> JB. aka Waldo.

Reply | Messages in this Topic (5)

#40391

From: "jamesonbeam1" <jamesonbeam1@...>
Date: Sat Mar 5, 2011 2:11 pm
Subject: Re: for the money

jamesonbeam1

Bravo,

Could you tell me which message regarding the coconut question your
referring to.  Might have been in the hospital when you sent it.

Thanks,

JB. aka  Waldo.

--- In new_distillers@yahoogroups.com, "bravo" <bravoseychelles@...>
wrote:
>
>
> Hey  there
> I was going to say guys but I remember someone saying that there might
be ladies in that group.
> Reusing the basket question
> Well since ive been doing this for a while I would let let the basket
from the previous wash settle for about 2 tpo 3 days
> Then siphon the top clear water looking part and use between 20 to 30
percent of that grey looking bottom basket .
> It turned out to make the new batch ferment for fewer days
> I gues there is good stuff that the new yeast rely likes in there.
> Thast what I ve notice reusing the basket
> Thanks
> Bossy
> Hey waldo on another note I posted something on how to get that
coconut flavour out to be in the taste without the oil coming through.
> I did not get your opinion any thoughts
> thanks

Reply | Messages in this Topic (7)

#40392

From: "jamesonbeam1" <jamesonbeam1@...>
Date: Sat Mar 5, 2011 2:15 pm
Subject: Re: First time Aging

jamesonbeam1

Steve,

There is nothing wrong with experimenting with woods for flavoring (just
stay away from poisonous ones like poison oak lol ).  Distillers have
tried many different wooks like cherry, apple, peach etc...

I just ment that if you want true Bourbon flavor and color, then white
American oak is what everyone uses for Bourbon.

JB. aka Waldo.

--- In new_distillers@yahoogroups.com, Steve Lange <slange22@...> wrote:
>
> What about Black Oak? Very prevalant in my region.
>

#40393

From: "adam" <bluwater2828@...>
Date: Sat Mar 5, 2011 6:53 pm
Subject: Question

bluwater2828

I made a mash with what I had on hand. Took 14 lbs flaked maize.  8 lbs of
flaked rye . And 6 lbs malted 6 row barley.  Added 25 lbs sugar. This sound ok?

#40394

From: Ric Cunningham <wilypig@...>
Date: Sat Mar 5, 2011 6:55 pm
Subject: Re: Re: Rotten eggs

the_wilypig

Sulphur/ Rotten eggs are a common by product of many yeast strains. Not to worry. Let it ferment out and rest before running. most of the sulphur will off gas during the ferment, the rest will be taken back up by the yeast.�

On Fri, Mar 4, 2011 at 5:05 PM, bigdaddyg851 <bigdaddyg851@...> wrote:

�

thanks for the recipe , simple but true !

--- In new_distillers@yahoogroups.com, "JoeK" <joeklaus313@...> wrote:
>
> Every 20 batches or so I get this smell. I started the fermentation yesterday. 3 gallons water, 7 cans frozen concentrated apple juice, 5 lbs sugar, yeast and nutrient. Should I just let it go or is there something i should do, like dump it, lol?
>

--
If you can make macaroni and cheese from a box, you can make a great beer.

#40395

From: Adam Fordham <bluwater2828@...>
Date: Sat Mar 5, 2011 7:03 pm
Subject: Re: Question

bluwater2828

Forgot to say 30 gals of water. Basically I'm in the middle of this found out I was short on barley so added sugar to hopefully get 30 gals of 9 or 10% wash in a week. Still green I guess....will make positive I have all my ingredients next time.

Sent from Yahoo! Mail on Android

From: adam <bluwater2828@...>;
To: <new_distillers@yahoogroups.com>;
Subject: [new_distillers] Question
Sent: Sat, Mar 5, 2011 6:53:23 PM

I made a mash with what I had on hand. Took 14 lbs flaked maize. 8 lbs of flaked rye . And 6 lbs malted 6 row barley. Added 25 lbs sugar. This sound ok?

#40397

From: "jamesonbeam1" <jamesonbeam1@...>
Date: Sat Mar 5, 2011 8:40 pm
Subject: Re: Question

jamesonbeam1

Welp it sounds ok for a no cook UJSSM style wash. However dont expect 9-10% ABV unless you add more sugar. See http://www.brsquared.org/wine/CalcInfo/HydSugAl.htm for details. This only amouts to 1.2 lbs. per gallon which equates to about a 6.8% to 7% wash. I would have cooked it and made an all grain mash without the sugar using all that good barley...

JB. aka Waldo.

--- In new_distillers@yahoogroups.com, Adam Fordham <bluwater2828@...> wrote:
>
> Forgot to say 30 gals of water. Basically I'm in the middle of this found out I was short on barley so added sugar to hopefully get 30 gals of 9 or 10% wash in a week. Still green I guess....will make positive I have all my ingredients next time. 
> Sent from Yahoo! Mail on Android
>

#40400

From: Adam Fordham <bluwater2828@...>
Date: Sun Mar 6, 2011 1:48 am
Subject: Re: Question

bluwater2828

If anyone's intrested I just checked my SG and its 1085 or so. I'm going to add 6 packets of gert whiskey with AG soon as the temp gets down to 100f . Ended up adding sugar so I got about 50/50 grain to sugar. I did cook my grain so that should help i hope. Hoping to beer strip it Wed and do a spirit run Saturday. Wasn't my original plan to add any sugar but guess I'll find out Sat how she gonna taste.

Sent from Yahoo! Mail on Android

From: Adam Fordham <bluwater2828@...>;
To: new_distillers@yahoogroups.com <new_distillers@yahoogroups.com>; bluwater2828@... <bluwater2828@...>;
Subject: Re: [new_distillers] Question
Sent: Sat, Mar 5, 2011 7:03:32 PM

Sent from Yahoo! Mail on Android

From: adam <bluwater2828@...>;
To: <new_distillers@yahoogroups.com>;
Subject: [new_distillers] Question
Sent: Sat, Mar 5, 2011 6:53:23 PM

I made a mash with what I had on hand. Took 14 lbs flaked maize. 8 lbs of flaked rye . And 6 lbs malted 6 row barley. Added 25 lbs sugar. This sound ok?

#40402

From: "crsound" <crsound@...>
Date: Sun Mar 6, 2011 3:34 am
Subject: We Can as a Group build a sheet for making cuts by starting product

crsound

And I am ready, Ok How do I upload the sheets I have Boss ?
I have the common one that will contain all the is sent in, and the members one
sop they may share there experince to the group and the common sheet.
Over The Top N' Down The Hatch,
CRSound

#40403

From: "crsound" <crsound@...>
Date: Sun Mar 6, 2011 3:51 am
Subject: Re: We Can as a Group build a sheet for making cuts by starting product

crsound

Ok while we wait, you can help.
Here is how.
The sheets are built using openoffice.org software it's free but if you Can
donate to the open source.
Once we have a folder built we will all sugest what cut's for what product work
best for us.
Of course our experts (Not A Drip Under Pressue, LOL) will also add there cuts.
Ulitimatly we can have a common sheet for what ever you may want to do, and have
an answer at hand with out searching.
Those that care to use MS Excell good on you just keep the same format and we
can merge those too. I do like the open stuff too, though.
Over The Top, N' Down The Hatch,
CRSound

#40404

From: "Frank" <altobellofrank@...>
Date: Sun Mar 6, 2011 2:47 am
Subject: Mash recipe questions.....

altobellofrank

Ok....my still is done....clean and ready to go.I have read that with a reflux
still I should use a simple sugar mash because the still is going to strip
pretty much all the flavor out of it anyway.So....my question is...Does anyone
actuall have a complete recipe for a sugar mash? I understand obviosly sugar and
water I can get measurments for that,but I cannot get any measurement for the
amount of yeast to use or the amount of "nutrients" to use for the mash. Next
questions....what are the nutrients? I have heard tomatoes...potatoes....lemon
juice...orange juice...I am comfused,I just can't seem to get a complete simple
sugar mash recipe.And then I get recipes for wiskey,shnapps and rum on the same
page but not a complete suagr recipe...please help!!

Frankie

#40405

From: "crsound" <crsound@...>
Date: Sun Mar 6, 2011 5:36 am
Subject: Re: Mash recipe questions.....

crsound

Ok How big is your fermentor ?

Second how big is your boiler ?
Regards,
CRSound

#40406

From: "Harry" <gnikomson2000@...>
Date: Sun Mar 6, 2011 8:06 am
Subject: Re: Mash recipe questions.....

gnikomson2000

--- In new_distillers@yahoogroups.com, "Frank" <altobellofrank@...> wrote:
>
> Ok....my still is done....clean and ready to go.I have read that with a reflux
still I should use a simple sugar mash because the still is going to strip
pretty much all the flavor out of it anyway.So....my question is...Does anyone
actuall have a complete recipe for a sugar mash? I understand obviosly sugar and
water I can get measurments for that,but I cannot get any measurement for the
amount of yeast to use or the amount of "nutrients" to use for the mash. Next
questions....what are the nutrients? I have heard tomatoes...potatoes....lemon
juice...orange juice...I am comfused,I just can't seem to get a complete simple
sugar mash recipe.And then I get recipes for wiskey,shnapps and rum on the same
page but not a complete suagr recipe...please help!!
>
> Frankie
>


Try looking in our database...

http://groups.yahoo.com/group/new_distillers/database


Slainte!
regards Harry

#40407

From: "geoff burrows" <jeffrey.burrows@...>
Date: Sun Mar 6, 2011 8:14 am
Subject: Re: Mash recipe questions.....

burrows206

Hi Frankie,

Try this MUM (which stands for "Mason's Universal Wash") the long time destiller on these forums, through trial and error, that got it all together. It'll make beautiful tasting alcohol when aged on oak chips, a lot of the lads use it and you can get all the ingredients from your local store all you need is the "reflux still" and with help and knowledge from the forum, in case you hit any snags. You should be hot to trot. Don't be alarmed about the "Miracle Gro" you would'nt think twice about feeding your lettace "Miracle Gro" and you eat don't have any quams about eating that.

The "Miracle Gro" is to help feed the wee beasties (the yeast) as they grow and multiply) Y ou see the little buggers can't make up their mind to be animal or vegitable so they'll take the best of what's on offer from both worlds. We have some very clever guys (Chemists and such like)on this and our sister forum and they tell us that it's safe. I've been using it for a few years now and only grown an extra arm to help empty the hooch down my neck you see only good things happen with it. Seriously though it's perfectly safe. Another you could try is the JEM Wash, which I don't have a link for, but I'm sure Jameson (aka Waldo the "ornery one" will jump in here and help you there )

Anyway the Mum Wash :-

For

1 x 25 Litre Hybrid MUM Wash

Here�s an International addition to the original recipe (with corrected Epson salt measurements)

To scale up to a 25 litre version of the Hybrid MUM Wash from the original 4gallon US. MUM recipe some minor change is needed.

Let assume 6.5 gallons US is approximately 25 litres (this is not an exact science and is close enough for our purpose)

The ingredients for one 25 litre wash will be like this:-

Water 20.5 litres

(spring or mineral is good for a trouble free ferment, also bear in mind 4.5 Kg of sugar added to 20.5litres of water will bring our wash up to the 25 litres mark approximately)

Sugar 4.5 Kg

(Whatever gets you between 1.070 and 1.080SG)

Bakers Yeast 2-3 packets per wash

Miracle Gro (2 desert spoons are the same as 1 tablespoon)

Add

At beginning 1� tablespoons

Then � tablespoon after 36 hours

Then � tablespoon 24 hours after that

Tomato Paste (keep the same) 170 grams (each of my tins are 140 grams so 1.3 tins for me)

Epsom Salts

Add with the Miracle Gro

At beginning 1 teaspoon

Then 1 teaspoon after 36 hours

Then 1 teaspoon 24 hours after that

Multi vitamins (added at beginning) 2 tablets crushed

#40408

From: "shotman" <shotman@...>
Date: Sun Mar 6, 2011 12:18 pm
Subject: Re: We Can as a Group build a sheet for making cuts by starting product

shotman55

Good morning crsound,

I will be glad to fill in information and send back.

Let me know how and where to get them.

Have a good one,

shotman

----- Original Message -----

From: crsound

To: new_distillers@yahoogroups.com

Sent: Saturday, March 05, 2011 10:34 PM

Subject: [new_distillers] We Can as a Group build a sheet for making cuts by starting product

And I am ready, Ok How do I upload the sheets I have Boss ?
I have the common one that will contain all the is sent in, and the members one sop they may share there experince to the group and the common sheet.
Over The Top N' Down The Hatch,
CRSound

#40409

From: "crsound" <crsound@...>
Date: Sun Mar 6, 2011 12:31 pm
Subject: Re: We Can as a Group build a sheet for making cuts by starting product

crsound

Thank You Captain Shot, I sent in the sheets, and the Powers that be have them,
we are ready for this one way ahead of the curve, "Man" We spend far to much
time on this subject, and research. Right'O
Over The Top N',,

Good morning crsound,
I will be glad to fill in information and send back.
Let me know how and where to get them.
Have a good one,
shotman

#40410

From: "jamesonbeam1" <jamesonbeam1@...>
Date: Sun Mar 6, 2011 12:58 pm
Subject: Re: We Can as a Group build a sheet for making cuts by starting product

jamesonbeam1

OK Crsound and Shotman,

Think I found a much easier way to do this then by spreadsheet application and making everyone have their own Office suite. If you look on the left hand side of the screen, near the bottom, you will see Applications. Click on this. I added 2 applications called How To Instructions and Recipes/Cuts/ . These may be modified with addtional fields, names and titles. Please look at them and see what you think. If we add the columns that Crsound is talking about then it should be just a simple matter of getting members to add their information.

Also i now see what Virgil is talking about - The new Chat is also on the left side of the page and yes we can access it - meaning anyone logged into this page can chat with others logged in - solves that problem too.

So let me know what ya'll think - looks like an elegant solution to this project.

JB. aka Waldo.

--- In new_distillers@yahoogroups.com, "crsound" <crsound@...> wrote:
>
>
> Thank You Captain Shot, I sent in the sheets, and the Powers that be have them, we are ready for this one way ahead of the curve, "Man" We spend far to much time on this subject, and research. Right'O
> Over The Top N',,
>
> Good morning crsound,
> I will be glad to fill in information and send back.
> Let me know how and where to get them.
> Have a good one,
> shotman
>

#40411

From: "crsound" <crsound@...>
Date: Sun Mar 6, 2011 1:13 pm
Subject: Re: We Can as a Group build a sheet for making cuts by starting product

crsound

Hey Boss You know me I am easy, as long as I can have a sheet in my hand while
out tending the cow's if you know what I mean ? My tech is low tech when it's
with in my grasp.
I was thinking the sheet I sent in could be a tool for folks to track there last
run's as well? I know I use it so.
Let Try this too!!
Thanks Mucho



OK Crsound and Shotman,

Think I found a much easier way to do this then by spreadsheet
application and making everyone have their own Office suite.  If you
look on the left hand side of the screen, near the bottom, you will see
Applications.  Click on this.  I added 2 applications called How  To
Instructions and Recipes/Cuts/  .   These may be modified with additional
fields, names and titles.  Please look at them and see what you think. If we add
the columns that Crsound is talking about then it should be just a simple matter
of getting members to add their information.
Also i now see what Virgil is talking about -  The new Chat is also on
the left side of the page and yes we can access it - meaning anyone
logged into this page can chat with others logged in - solves that
problem too.

So let me know what ya'll think - looks like an elegant solution to this
project.
JB. aka Waldo.

#40412

From: "jamesonbeam1" <jamesonbeam1@...>
Date: Sun Mar 6, 2011 1:20 pm
Subject: Re: We Can as a Group build a sheet for making cuts by starting product

jamesonbeam1

I just added Geoff's International MUM wash to it the recipes - looks
ok.

JB. aka Waldo.

--- In new_distillers@yahoogroups.com, "crsound" <crsound@...> wrote:
>
>
>
> Hey Boss You know me I am easy, as long as I can have a sheet in my
hand while out tending the cow's if you know what I mean ? My tech is
low tech when it's with in my grasp.
> I was thinking the sheet I sent in could be a tool for folks to track
there last run's as well? I know I use it so.
> Let Try this too!!
> Thanks Mucho

#40413

From: "crsound" <crsound@...>
Date: Sun Mar 6, 2011 1:29 pm
Subject: Re: We Can as a Group build a sheet for making cuts by starting product

crsound

Ok Great,, this somehow brought up a reminder of the Tech thingy, where
distributed systems were more power full than one central system, that's all
changed now,,, just had to ask how do we all get our cut off's in one place
along with the wise men's ?


I just added Geoff's International MUM wash to it the recipes - looks
ok.

JB. aka Waldo.

#40414

From: "jamesonbeam1" <jamesonbeam1@...>
Date: Sun Mar 6, 2011 1:44 pm
Subject: Re: We Can as a Group build a sheet for making cuts by starting product

jamesonbeam1

Now iffen ya like this, then  tell me what fields to add and I will make
up one of them to resemble one of your spreadsheets for starters and we
will get people to add their info.  For now, Im going to keep the
Recipes application the way it is and people may start entering their
recipes as of now.

JB. aka Waldo.

--- In new_distillers@yahoogroups.com, "crsound" <crsound@...> wrote:
>
> Ok Great,, this somehow brought up a reminder of the Tech thingy,
where distributed systems were more power full than one central system,
that's all changed now,,, just had to ask how do we all get our cut
off's in one place along with the wise men's ?
>
>
> I just added Geoff's International MUM wash to it the recipes - looks
> ok.
>
> JB. aka Waldo.
>

#40415

From: "crsound" <crsound@...>
Date: Sun Mar 6, 2011 2:04 pm
Subject: Re: We Can as a Group build a sheet for making cuts by starting product

crsound

Yo Boss You Go Man, your no amateur, you know what we need, if not refer to my
sheet, Show us what ya got ?

Thanks for the effort , I grew up with Wine, Beer, and whiskey makers, I know
where to cut brandy but most just starting out do not. Most also are told run 6
gal of wine after your vinegar/water wash's If that would have been my dad's
wine that had to be re run I would be mad as heck! We do need a solution.


Now iffen ya like this, then  tell me what fields to add and I will make up one
of them to resemble one of your spreadsheets for starters and we will get people
to add their info.  For now, Im going to keep the Recipes application the way it
is and people may start entering their recipes as of now.

JB. aka Waldo.