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#40754 From: "bravo" <bravoseychelles@...>
Date: Fri Apr 1, 2011 11:30 am
Subject: fermenting 600 litres plus
bravoseychelles
Send Email Send Email
 
hi there my good friends
as i move to ferment bigger mashes
before i make a expensive mistakes
would a 600plus liter ferment behave same a a 200liter mash

would u add naything special
thanks for the advise

#40755 From: "jamesonbeam1" <jamesonbeam1@...>
Date: Fri Apr 1, 2011 2:13 pm
Subject: Re: fermenting 600 litres plus
jamesonbeam1
Send Email Send Email
 
600 Liters hey?

Hope you bought a larger still then that little alembic you have lol.
As long as you add sufficient nutrients and yeast, it really should
ferment about the same.  If you think how the commercial guys do it -
fermenting 1000s of gallons at a time, the whiskey makers here do that
in less then 5 days.  Just think large scale - what type of fermenter
are you using for that much?  The commercial distillers have cooling
pipes running through their fermenters - you may also have to think
about that.

So Bossy, with your license are you planning on bottling your product
and selling it commercially?

JB. aka Waldo.


--- In new_distillers@yahoogroups.com, "bravo" <bravoseychelles@...>
wrote:
>
> hi there my good friends
> as i move to ferment bigger mashes
> before i make a expensive mistakes
> would a 600plus liter ferment behave same a a 200liter mash
>
> would u add naything special
> thanks for the advise
>

#40756 From: "jamesonbeam1" <jamesonbeam1@...>
Date: Fri Apr 1, 2011 2:43 pm
Subject: Re: fermenting 600 litres plus
jamesonbeam1
Send Email Send Email
 
Another thing Bossy,

For large fermentations, they also use stirrers that keep the
fermentation in continuous motion..  If I remember right, you have a
commercial rum distillery in the Seychelles Islands - you should pay
them a visit and watch their operation - get some insight on a large
operation....

JB.

--- In new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...>
wrote:
>
> 600 Liters hey?
>
> Hope you bought a larger still then that little alembic you have lol.
> As long as you add sufficient nutrients and yeast, it really should
> ferment about the same.  If you think how the commercial guys do it -
> fermenting 1000s of gallons at a time, the whiskey makers here do that
> in less then 5 days.  Just think large scale - what type of fermenter
> are you using for that much?  The commercial distillers have cooling
> pipes running through their fermenters - you may also have to think
> about that.
>
> So Bossy, with your license are you planning on bottling your product
> and selling it commercially?
>
> JB. aka Waldo.
>
>
> --- In new_distillers@yahoogroups.com, "bravo" bravoseychelles@
> wrote:
> >
> > hi there my good friends
> > as i move to ferment bigger mashes
> > before i make a expensive mistakes
> > would a 600plus liter ferment behave same a a 200liter mash
> >
> > would u add naything special
> > thanks for the advise
> >
>

#40757 From: "Iker" <Grandview06@...>
Date: Sat Apr 2, 2011 2:21 am
Subject: Corn mash
iker654
Send Email Send Email
 
I have been searching the internet for info on mashing corn for distilling with
no luck.
Does corn need to be malted like barley or can it be ground up and mashed right
off the cob?
Can someone poing me in the right direction to a book or website?

   Thanks

#40758 From: "bravo" <bravoseychelles@...>
Date: Sat Apr 2, 2011 3:23 am
Subject: using raw water
bravoseychelles
Send Email Send Email
 
hi again
if i was to use raw spring water for my ferment.
of course as nature insist there will be bad organism and good ones
now the question is
knowing that there is the bad microbacteria in there and i go ahead without
treating the water first
will the acid level that i will add kill them
will the yeast kill them or will they kill the yeast
and as teh alchohol start to produce will the co2 kill it or the alchohol level
which at the end should be around 12%-15%abv

which would be the best quemical to use to kill the bad guys at the very
begining so that i dont have to wory about that
remember its like 1000 liter mash
thanks
louis

#40759 From: "bravo" <bravoseychelles@...>
Date: Sat Apr 2, 2011 3:42 am
Subject: Re: fermenting 600 litres plus
bravoseychelles
Send Email Send Email
 
hey waldo
yes i will be botteling and selling.
but it will be more of a new taste.  no aging at this stage.
i know it makes it better but im small scale im thinking 100 l a day
for now
as soon as i have pics of the new still i will share it with u .
yes i will be stirring for first 24 hours
about the heat control i have nor think much about that
maybe i shouls lol
i was thinking about stainless steel fermentors
but i was shock at the cost
could build a nice house lol
i think for now i will be fiberglass water tanks
what do u think any cons for that.i think on the heat exchange side it might
heat up more or correct me.
but all the rest will be stainlesss for the botteling and so on
the still will be copper made in south africa
if u have any good links that i can read up i would appreciate
thanks again
louis

--- In new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
>
> Another thing Bossy,
>
> For large fermentations, they also use stirrers that keep the
> fermentation in continuous motion..  If I remember right, you have a
> commercial rum distillery in the Seychelles Islands - you should pay
> them a visit and watch their operation - get some insight on a large
> operation....
>
> JB.
>
> --- In new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@>
> wrote:
> >
> > 600 Liters hey?
> >
> > Hope you bought a larger still then that little alembic you have lol.
> > As long as you add sufficient nutrients and yeast, it really should
> > ferment about the same.  If you think how the commercial guys do it -
> > fermenting 1000s of gallons at a time, the whiskey makers here do that
> > in less then 5 days.  Just think large scale - what type of fermenter
> > are you using for that much?  The commercial distillers have cooling
> > pipes running through their fermenters - you may also have to think
> > about that.
> >
> > So Bossy, with your license are you planning on bottling your product
> > and selling it commercially?
> >
> > JB. aka Waldo.
> >
> >
> > --- In new_distillers@yahoogroups.com, "bravo" bravoseychelles@
> > wrote:
> > >
> > > hi there my good friends
> > > as i move to ferment bigger mashes
> > > before i make a expensive mistakes
> > > would a 600plus liter ferment behave same a a 200liter mash
> > >
> > > would u add naything special
> > > thanks for the advise
> > >
> >
>

#40760 From: virgil hoskins <varminteater2003@...>
Date: Sat Apr 2, 2011 7:29 am
Subject: Re: Corn mash
varminteater...
Send Email Send Email
 
I started my drive for information after running across a link to youtube,,
just type in moonshine in the search bar, and see what others have uploaded
To share,,But,, I have not read or heard of cutting corn right off the cob,
And right into a mash,, If anyone does find out the information and it worked
I`d have to say i`ll be mixxing cans of CREAM CORN with with my corn meal
to experiment with,, hows that for a thought?
Virgil
 
 

--- On Fri, 4/1/11, Iker <Grandview06@...> wrote:

From: Iker <Grandview06@...>
Subject: [new_distillers] Corn mash
To: new_distillers@yahoogroups.com
Date: Friday, April 1, 2011, 10:21 PM

 
I have been searching the internet for info on mashing corn for distilling with no luck.
Does corn need to be malted like barley or can it be ground up and mashed right off the cob?
Can someone poing me in the right direction to a book or website?

Thanks


#40761 From: "geoff burrows" <jeffrey.burrows@...>
Date: Sat Apr 2, 2011 7:51 am
Subject: Re: using raw water
burrows206
Send Email Send Email
 
     I used to live in Sligo in the west of Ireland and all our drinking water was drawn from our artesian well high on the side of a hill.  As have my wife's family (The Sherlocks) have drawn from the same well for over 2 to 3 hundred years and that's as far as we can search back in the records to.  All of the men in her family are healthy 6 foot plus men whose average age, baring accidents civil wars in Ireland, in the US and world wars, is well into the 80 year old plus.
     They have always used the well water and up until this last 15 years it has always been carried to the main house in white enamel buckets with the odd tad pole  swimming around in it.  I've done countless ferments in this water and washes. 
     And apparently my wife's great grandfather has done quite a few poteen mashes (with barley) that Trevelyan (a 38-year-old English civil servant named Charles Edward Trevelyan) didn't get a hold of.   Google the name, in Irish history he was a very bad man to put it mildly. 
     So what I'm really saying is if you would drink the water straight from the well, as possibly your parents or grand parents did, with no ill effects then i would say it's fine.
HTH
Geoff  

#40762 From: "landrover_ffr" <sid.rains@...>
Date: Sat Apr 2, 2011 8:38 am
Subject: Re: using raw water
landrover_ffr
Send Email Send Email
 
Hi Bravo,
Spring water should be just fine and dandy. I use well water of doubtful quality
(almost undrinkable. I don't use it for dilution) with good results.
As you are look at 1000 litre ferments I would recommend getting a full water
test done. I got one for our new well (which has great tasting water) and I
think it is well worth the investment. I don't have the test results on me, but
I could find it if you are interested. It cost me about $200NZD and contained
information on metals (lead, iron, copper etc.), biological nasties (fecal
chloroforms, nitrates etc.) and softness, turbidity and the like.
The information about metals and nasties is good to know for any product. The
softness etc. is only really useful when brewing beer (hardness has a direct
affect on perceived bitterness).
My advice is that if you are getting serious, get a water test.
Regards,
Sid.

#40763 From: "landrover_ffr" <sid.rains@...>
Date: Sat Apr 2, 2011 8:46 am
Subject: Re: fermenting 600 litres plus
landrover_ffr
Send Email Send Email
 
Hi again Bravo,
Like you I've been a bit hesitant to scale up over 200 litre ferments.
The three thinks that spring to mind are;
1) Heat. Might need a cooling coil but depends on abient temp and vessel. You
can get some idea of the heat generated from the yeast makers. Check out the
information on the Lammond website (might be getting a bit too technical)
2) Stirring. Easy to do and will make a big difference as you will have far less
surface area to volume ratio.
3) CO2 output. Having a few 600 litre bres working flat out in you garage could
start to become a real problem.

Hope this helps,
Sid.

--- In new_distillers@yahoogroups.com, "bravo" <bravoseychelles@...> wrote:
>
> hi there my good friends
> as i move to ferment bigger mashes
> before i make a expensive mistakes
> would a 600plus liter ferment behave same a a 200liter mash
>
> would u add naything special
> thanks for the advise
>

#40764 From: "geoff burrows" <jeffrey.burrows@...>
Date: Sat Apr 2, 2011 9:07 am
Subject: Re: fermenting 600 litres plus
burrows206
Send Email Send Email
 
Hi bravo (or is that Bossy I like that better),
     Pump the Co2 into an ajoining greenhouse with barley in.  I know mushrooms love it.  They love co2 and grow like blazes in mushroom houses with the mushroom house heating boiler exhausting and diverted back into the mushroom tunnel.  When your barley has big  nice big and ripe grains use it for your next barley wash.  Why waste it the co2?
Geoff

#40765 From: "BARDY" <bardymcc@...>
Date: Sat Apr 2, 2011 1:50 am
Subject: oak
bardymcc
Send Email Send Email
 
I have aquired some oak. If i want to age in oak, do I add this to the raw
neutral spirit or after the flavouring is added. Or at which stage does anyone
suggest

#40766 From: ben marks <nebskram@...>
Date: Sat Apr 2, 2011 2:20 pm
Subject: RE: oak
nebskram2
Send Email Send Email
 
hi
what i do when i am making whiskey is to take some oak chips and fill a qt jar with them and fill it with whiskey and let it sit for a few months becouse there is so mutch serfacs area that qt of oak extract will "oak" about 3 gallons of whiskey  but if your are adding flavorings why oak at all does not the flavorings have the oak flavor in it allready?


 
 
 
 
________________________________ 
 
  Whiskey is What Beer Wants to Be When it Grows Up

______________________

 

Your Car is German. Your Vodka is Russian. Your Pizza Italian. Your
Kebab is Turkish. Your Democracy is Greek. Your Coffee Brazilian.
Your Movies are American. Your Tea is Chinese
. Your Shirt is Mexican.
Your Oil is Saudi Arabian. Your Electronics are Japanese. Your Numbers  are

Arabic, Your Letters are Latin. Your Cocaine is Colombian. And you
Complain that your Neighbor is an Immigrant?

_________________________




 

To: new_distillers@yahoogroups.com
From: bardymcc@...
Date: Sat, 2 Apr 2011 01:50:53 +0000
Subject: [new_distillers] oak

 
I have aquired some oak. If i want to age in oak, do I add this to the raw neutral spirit or after the flavouring is added. Or at which stage does anyone suggest



#40767 From: "bravo" <bravoseychelles@...>
Date: Sun Apr 3, 2011 6:02 am
Subject: Re: using raw water
bravoseychelles
Send Email Send Email
 
thanks guys,
i havedone a water test,
there are some nasties in there
but the norm nasties
only wanted to know if those nasties would do like the yeast and explode in
numbers when they see all the sex going on next to them
lol
the chemical contents are ok where metal is concern
thanks for the reply
if any body has some info about microbes reaction in a ferment
do they strive or die
would be glad to know

#40768 From: "bravo" <bravoseychelles@...>
Date: Sun Apr 3, 2011 2:19 pm
Subject: is it safe to use fibre glass fermenting tanks
bravoseychelles
Send Email Send Email
 
hi there
of course stainless steel fermenting tanks is the best
but 600l to 1000l tanks can get quite shaky on your bank details
lol
so if i resroted to fiberglass tanks which is local made and cost about 30 % of
a stainless steel tank
what would the cons be for using such material during fermentation or to the end
product taste
thanks
louis

#40769 From: Ric Cunningham <wilypig@...>
Date: Sun Apr 3, 2011 3:21 pm
Subject: Re: Corn mash
the_wilypig
Send Email Send Email
 
Corn does not have enough enzymes to convert starch to sugar. A source of enzymes must be added to the mash. Either a Amylase powder or 6 row malted barley will work. Using creamed corn from a can may not be a good idea. Look at the can label and see what all the ingredient are. If it is just corn water and salt then no problem. Do some research on a 'Cereal Mash' to see how to mash corn with barley. You need to gelatinize the corn before conversion. 

On Sat, Apr 2, 2011 at 1:29 AM, virgil hoskins <varminteater2003@...> wrote:
 

I started my drive for information after running across a link to youtube,,
just type in moonshine in the search bar, and see what others have uploaded
To share,,But,, I have not read or heard of cutting corn right off the cob,
And right into a mash,, If anyone does find out the information and it worked
I`d have to say i`ll be mixxing cans of CREAM CORN with with my corn meal
to experiment with,, hows that for a thought?
Virgil
 
 

--- On Fri, 4/1/11, Iker <Grandview06@...> wrote:

From: Iker <Grandview06@...>
Subject: [new_distillers] Corn mash
To: new_distillers@yahoogroups.com
Date: Friday, April 1, 2011, 10:21 PM


 
I have been searching the internet for info on mashing corn for distilling with no luck.
Does corn need to be malted like barley or can it be ground up and mashed right off the cob?
Can someone poing me in the right direction to a book or website?

Thanks




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

#40770 From: "grandview06 tds.net" <Grandview06@...>
Date: Sun Apr 3, 2011 3:38 pm
Subject: Re: Corn mash
iker654
Send Email Send Email
 
So corn does not need to be malted like barley, you grind it add the
Amylase powder and mash like you would barley?





On 4/3/11, Ric Cunningham <wilypig@...> wrote:
> Corn does not have enough enzymes to convert starch to sugar. A source of
> enzymes must be added to the mash. Either a Amylase powder or 6 row malted
> barley will work. Using creamed corn from a can may not be a good idea. Look
> at the can label and see what all the ingredient are. If it is just corn
> water and salt then no problem. Do some research on a 'Cereal Mash' to see
> how to mash corn with barley. You need to gelatinize the corn before
> conversion.
>
> On Sat, Apr 2, 2011 at 1:29 AM, virgil hoskins
> <varminteater2003@...>wrote:
>
>>
>>
>> I started my drive for information after running across a link to
>> youtube,,
>> just type in moonshine in the search bar, and see what others have
>> uploaded
>> To share,,But,, I have not read or heard of cutting corn right off the
>> cob,
>> And right into a mash,, If anyone does find out the information and it
>> worked
>> I`d have to say i`ll be mixxing cans of CREAM CORN with with my corn meal
>> to experiment with,, hows that for a thought?
>> Virgil
>>
>>
>>
>> --- On *Fri, 4/1/11, Iker <Grandview06@...>* wrote:
>>
>>
>> From: Iker <Grandview06@...>
>> Subject: [new_distillers] Corn mash
>> To: new_distillers@yahoogroups.com
>> Date: Friday, April 1, 2011, 10:21 PM
>>
>>
>>
>> I have been searching the internet for info on mashing corn for distilling
>> with no luck.
>> Does corn need to be malted like barley or can it be ground up and mashed
>> right off the cob?
>> Can someone poing me in the right direction to a book or website?
>>
>> Thanks
>>
>>
>>
>
>
>
> --
> If you can make macaroni and cheese from a box, you can make a great beer.
>

#40771 From: "jamesonbeam1" <jamesonbeam1@...>
Date: Sun Apr 3, 2011 3:41 pm
Subject: Re: is it safe to use fibre glass fermenting tanks
jamesonbeam1
Send Email Send Email
 
Bossy,

Have heard of several commercial wine makers using fiberglass fermenters  - one of them is Ventana Vineyards -

 Doug Meador founded Ventana Vineyards in the early 1970s. Over the last 3 decades he became
 a prominent figure of Monterey county viticulture: as an advocate, a pioneer and innovator and as an educator.

According to him:
 " It's not different and it's not unique. We don't do anything unusual or novel. We are very traditional. I guess being traditional may differentiate us from a lot of other wineries who are going with more modern techniques. Most of our red wines are made in 5-ton fiberglass fermenters. We hand-punch them down a minimum of 3 or 4 times a day. We ferment on the skins until they're dry - somewhere between 7 and 10 days - and press it off. It's really straight forward. We don't cold soak."

I think the biggest concern using fiberglass is that the interior walls are nice and smooth.  If they are rough, there will be a problem with cleaning so no bacterial will infect your fermentations.

Other than that, have not heard anything bad - also make sure the resin they are using is ethanol and chemical resistant.

JB. aka Waldo.


--- In new_distillers@yahoogroups.com, "bravo" <bravoseychelles@...> wrote:
>
> hi there
> of course stainless steel fermenting tanks is the best
> but 600l to 1000l tanks can get quite shaky on your bank details
> lol
> so if i resroted to fiberglass tanks which is local made and cost about 30 % of a stainless steel tank
> what would the cons be for using such material during fermentation or to the end product taste
> thanks
> louis
>

#40772 From: "Harry" <gnikomson2000@...>
Date: Sun Apr 3, 2011 4:33 pm
Subject: Re: is it safe to use fibre glass fermenting tanks
gnikomson2000
Send Email Send Email
 


--- In new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
>
> Bossy,
>
> Have heard of several commercial wine makers using fiberglass fermenters
> - one of them is Ventana Vineyards -

Here's the info you're looking for...

Advantages of plastic: evolution of the plastic tank in the winery.

 

It may take a while to load, I dunno.  I'm having trouble getting anywhere except Yahoo tonight.  Seems half the internet is down?

Slainte!
regards Harry


#40773 From: "bravo" <bravoseychelles@...>
Date: Mon Apr 4, 2011 4:31 am
Subject: Re: is it safe to use fibre glass fermenting tanks
bravoseychelles
Send Email Send Email
 
thanks
what a releif to know tat its all good.
only i will make sure i use a foodgrade paint for the interior.
thanks again guy
what is your opinion on the quaetion of the water source in the tread before
is there specific bad bugs i should be ;looking out for in the test report
i know im sounding a bit specific and technical here
but there is no school here for these info
i hope and any info for me if food for the brain
have a good day
bossy

#40774 From: "jamesonbeam1" <jamesonbeam1@...>
Date: Mon Apr 4, 2011 11:37 am
Subject: Re: using raw water
jamesonbeam1
Send Email Send Email
 
Bravo,

You can kill any nasties in both the water and on you mango fruits using potassium or sodium metabisulfite, which is a chemical added to the fermentation a day before the yeast is added.  This produces SO2 gas which will kill any bacterial.  It is used extensively in the wine industry for sterilizing a fermentation.  I believe potassium metabisulfite is the preferred one to use. 

Add this to your fermentation before you add your yeast and wait 24 hours or so for the sulfer dioxide gas to escape before adding yeast. 

JB. aka Waldo.

Wine

Potassium metabisulfite is a common wine or must additive, in which it forms sulfur dioxide gas (SO2). This both prevents most wild microorganisms from growing, and it acts as a potent antioxidant, protecting both the color and delicate flavors of wine.

The typical dosage is 1/4 tsp potassium metabisulfite per six-gallon bucket of must (yielding roughly 75 ppm of SO2) prior to fermentation; then 1/2 tsp per six-gallon bucket (150 ppm of SO2) at bottling.

Winemaking equipment is sanitized by spraying with a 1% SO2 (2 tsp potassium metabisulfite per L) solution.

 Beer

Potassium metabisulfite is sometimes used in the brewing industry to inhibit the growth of wild yeasts, bacteria, and fungi. This is called 'stabilizing'. It is also used to neutralize chloramine that has been added to tap water at the source as a disinfectant. It is used both by homebrewers and commercial brewers alike. It is not used as much for brewing beer, because the wort is almost always boiled, which kills most microorganisms anyway. It can also be added to strike water (the water used to mash the barley) in order to remove chloramines which can cause phenolic off flavors in beer.



--- In new_distillers@yahoogroups.com, "bravo" <bravoseychelles@...> wrote:
>
>
> thanks guys,
> i havedone a water test,
> there are some nasties in there
> but the norm nasties
> only wanted to know if those nasties would do like the yeast and explode in numbers when they see all the sex going on next to them
> lol
> the chemical contents are ok where metal is concern
> thanks for the reply
> if any body has some info about microbes reaction in a ferment
> do they strive or die
> would be glad to know
>

#40775 From: "Iker" <Grandview06@...>
Date: Mon Apr 4, 2011 1:28 pm
Subject: Whiskey
iker654
Send Email Send Email
 
Is it possible to make a decent whiskey from a neutral spirit or mabe a brandy I
would like to do more with it then just making a vodka.

   Thanks

#40776 From: Ric Cunningham <wilypig@...>
Date: Mon Apr 4, 2011 2:05 pm
Subject: Re: Corn mash
the_wilypig
Send Email Send Email
 
You still need to boil the corn as in a cereal mash to gelatinize the grain. If it is not gelatinized then the starch is not available for the enzyme to convert it. Boil for 10 to 15 minutes then lower the temperature to 150F and add the enzyme. Wait 1 hour and you should be ready to go. 

On Sun, Apr 3, 2011 at 9:38 AM, grandview06 tds.net <Grandview06@...> wrote:
 

So corn does not need to be malted like barley, you grind it add the
Amylase powder and mash like you would barley?



On 4/3/11, Ric Cunningham <wilypig@...> wrote:
> Corn does not have enough enzymes to convert starch to sugar. A source of
> enzymes must be added to the mash. Either a Amylase powder or 6 row malted
> barley will work. Using creamed corn from a can may not be a good idea. Look
> at the can label and see what all the ingredient are. If it is just corn
> water and salt then no problem. Do some research on a 'Cereal Mash' to see
> how to mash corn with barley. You need to gelatinize the corn before
> conversion.
>
> On Sat, Apr 2, 2011 at 1:29 AM, virgil hoskins
> <varminteater2003@...>wrote:
>
>>
>>
>> I started my drive for information after running across a link to
>> youtube,,
>> just type in moonshine in the search bar, and see what others have
>> uploaded
>> To share,,But,, I have not read or heard of cutting corn right off the
>> cob,
>> And right into a mash,, If anyone does find out the information and it
>> worked
>> I`d have to say i`ll be mixxing cans of CREAM CORN with with my corn meal
>> to experiment with,, hows that for a thought?
>> Virgil
>>
>>
>>
>> --- On *Fri, 4/1/11, Iker <Grandview06@...>* wrote:
>>
>>
>> From: Iker <Grandview06@...>
>> Subject: [new_distillers] Corn mash
>> To: new_distillers@yahoogroups.com
>> Date: Friday, April 1, 2011, 10:21 PM
>>
>>
>>
>> I have been searching the internet for info on mashing corn for distilling
>> with no luck.
>> Does corn need to be malted like barley or can it be ground up and mashed
>> right off the cob?
>> Can someone poing me in the right direction to a book or website?
>>
>> Thanks
>>
>>
>>
>
>
>
> --

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




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

#40777 From: "bravo" <bravoseychelles@...>
Date: Mon Apr 4, 2011 5:13 pm
Subject: Re: using raw water
bravoseychelles
Send Email Send Email
 
ok
i was reading and they say that there are 2 other ways that this can be done
1st buy a uv light sterilizer which your water pass through before reaching the
fermentors

2nd is to use a ozoniser
i think this might not be the best idea since ozoniser makes the water 03
correct me if im wrong please
03 will kill even the yeast

if anybody out there have used it then i welcome yor feedback
i just want to eliminate the need to rely on importing bags of chemicals every 3
or 6 months
thanks waldo for the advise
bossy

--- In new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
>
> Bravo,
>
> You can kill any nasties in both the water and on you mango fruits using
> potassium or sodium metabisulfite, which is a chemical added to the
> fermentation a day before the yeast is added.  This produces SO2 gas
> which will kill any bacterial.  It is used extensively in the wine
> industry for sterilizing a fermentation.  I believe potassium
> metabisulfite is the preferred one to use.
>
> Add this to your fermentation before you add your yeast and wait 24
> hours or so for the sulfer dioxide gas to escape before adding yeast.
>
> JB. aka Waldo.
>
> Wine
> Potassium metabisulfite is a common wine
> <http://en.wikipedia.org/wiki/Wine>  or must
> <http://en.wikipedia.org/wiki/Must>  additive, in which it forms sulfur
> dioxide gas (SO2). This both prevents most wild microorganisms
> <http://en.wikipedia.org/wiki/Microorganism>  from growing, and it acts
> as a potent antioxidant <http://en.wikipedia.org/wiki/Antioxidant> ,
> protecting both the color and delicate flavors of wine.
>
> The typical dosage is 1/4 tsp potassium metabisulfite per six-gallon
> bucket of must (yielding roughly 75 ppm of SO2) prior to fermentation;
> then 1/2 tsp per six-gallon bucket (150 ppm of SO2) at bottling.
>
> Winemaking equipment is sanitized by spraying with a 1% SO2 (2 tsp
> potassium metabisulfite per L) solution.
>   Beer
> Potassium metabisulfite is sometimes used in the brewing
> <http://en.wikipedia.org/wiki/Brewing>  industry to inhibit the growth
> of wild yeasts <http://en.wikipedia.org/wiki/Yeast> , bacteria
> <http://en.wikipedia.org/wiki/Bacteria> , and fungi
> <http://en.wikipedia.org/wiki/Fungi> . This is called 'stabilizing'. It
> is also used to neutralize chloramine
> <http://en.wikipedia.org/wiki/Chloramine>  that has been added to tap
> water at the source as a disinfectant. It is used both by homebrewers
> <http://en.wikipedia.org/wiki/Homebrewing>  and commercial brewers
> alike. It is not used as much for brewing beer
> <http://en.wikipedia.org/wiki/Beer> , because the wort
> <http://en.wikipedia.org/wiki/Wort_%28brewing%29>   is almost always
> boiled, which kills most microorganisms anyway. It can  also be added to
> strike water (the water used to mash the barley) in  order to remove
> chloramines which can cause phenolic off flavors in  beer.
>
>
> --- In new_distillers@yahoogroups.com, "bravo" <bravoseychelles@>
> wrote:
> >
> >
> > thanks guys,
> > i havedone a water test,
> > there are some nasties in there
> > but the norm nasties
> > only wanted to know if those nasties would do like the yeast and
> explode in numbers when they see all the sex going on next to them
> > lol
> > the chemical contents are ok where metal is concern
> > thanks for the reply
> > if any body has some info about microbes reaction in a ferment
> > do they strive or die
> > would be glad to know
> >
>

#40778 From: "squirrelliquer" <squirrelliquer@...>
Date: Mon Apr 4, 2011 7:58 pm
Subject: Re: using raw water
squirrelliquer
Send Email Send Email
 
Please don't beat me up about this as it's a thought and I'm a beginner. Please
correct me if I am wrong though. Years ago there was no way to test water other
than location and plants around a well,creek,or any other type of water source.
People used to use untreated water to make their whiskey and find out what water
source tasted or worked the best. When they found good water they would stick to
it and I think some distilleries and beer makers still do. If you have the time,
resources, and patience to make several small batches from several sources, one
batch using chemicals, and using the identical recipe to find out what works and
tastes best. Almost like starting completely over I know.

--- In new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
>
> Bravo,
>
> You can kill any nasties in both the water and on you mango fruits using
> potassium or sodium metabisulfite, which is a chemical added to the
> fermentation a day before the yeast is added.  This produces SO2 gas
> which will kill any bacterial.  It is used extensively in the wine
> industry for sterilizing a fermentation.  I believe potassium
> metabisulfite is the preferred one to use.
>
> Add this to your fermentation before you add your yeast and wait 24
> hours or so for the sulfer dioxide gas to escape before adding yeast.
>
> JB. aka Waldo.
>
> Wine
> Potassium metabisulfite is a common wine
> <http://en.wikipedia.org/wiki/Wine>  or must
> <http://en.wikipedia.org/wiki/Must>  additive, in which it forms sulfur
> dioxide gas (SO2). This both prevents most wild microorganisms
> <http://en.wikipedia.org/wiki/Microorganism>  from growing, and it acts
> as a potent antioxidant <http://en.wikipedia.org/wiki/Antioxidant> ,
> protecting both the color and delicate flavors of wine.
>
> The typical dosage is 1/4 tsp potassium metabisulfite per six-gallon
> bucket of must (yielding roughly 75 ppm of SO2) prior to fermentation;
> then 1/2 tsp per six-gallon bucket (150 ppm of SO2) at bottling.
>
> Winemaking equipment is sanitized by spraying with a 1% SO2 (2 tsp
> potassium metabisulfite per L) solution.
>   Beer
> Potassium metabisulfite is sometimes used in the brewing
> <http://en.wikipedia.org/wiki/Brewing>  industry to inhibit the growth
> of wild yeasts <http://en.wikipedia.org/wiki/Yeast> , bacteria
> <http://en.wikipedia.org/wiki/Bacteria> , and fungi
> <http://en.wikipedia.org/wiki/Fungi> . This is called 'stabilizing'. It
> is also used to neutralize chloramine
> <http://en.wikipedia.org/wiki/Chloramine>  that has been added to tap
> water at the source as a disinfectant. It is used both by homebrewers
> <http://en.wikipedia.org/wiki/Homebrewing>  and commercial brewers
> alike. It is not used as much for brewing beer
> <http://en.wikipedia.org/wiki/Beer> , because the wort
> <http://en.wikipedia.org/wiki/Wort_%28brewing%29>   is almost always
> boiled, which kills most microorganisms anyway. It can  also be added to
> strike water (the water used to mash the barley) in  order to remove
> chloramines which can cause phenolic off flavors in  beer.
>
>
> --- In new_distillers@yahoogroups.com, "bravo" <bravoseychelles@>
> wrote:
> >
> >
> > thanks guys,
> > i havedone a water test,
> > there are some nasties in there
> > but the norm nasties
> > only wanted to know if those nasties would do like the yeast and
> explode in numbers when they see all the sex going on next to them
> > lol
> > the chemical contents are ok where metal is concern
> > thanks for the reply
> > if any body has some info about microbes reaction in a ferment
> > do they strive or die
> > would be glad to know
> >
>

#40779 From: "jamesonbeam1" <jamesonbeam1@...>
Date: Mon Apr 4, 2011 9:53 pm
Subject: Re: Whiskey
jamesonbeam1
Send Email Send Email
 
Iker,

There are plenty of different essences around for flavoring vodka.  They
use them a great deal in New Zealand.  Not sure about a "decent" whiskey
though.  Google "liquor flavoring essences" and you will get all
different brands.  Liquor Quik Essences has Jack Daniels flavors for
whiskey along with Jim Beam Bourbon.  Have never tried them though.

JB. aka Waldo.

--- In new_distillers@yahoogroups.com, "Iker" <Grandview06@...> wrote:
>
> Is it possible to make a decent whiskey from a neutral spirit or mabe
a brandy I would like to do more with it then just making a vodka.
>
>   Thanks
>

#40780 From: Adam Fordham <bluwater2828@...>
Date: Mon Apr 4, 2011 11:02 pm
Subject: Re: Re: Whiskey
bluwater2828
Send Email Send Email
 

I've tried some of the prestige brand and didn't like any of the whiskey or Bourbon flavors. The Irish cream was good though.


Sent from Yahoo! Mail on Android



From: jamesonbeam1 <jamesonbeam1@...>;
To: <new_distillers@yahoogroups.com>;
Subject: [new_distillers] Re: Whiskey
Sent: Mon, Apr 4, 2011 9:53:47 PM

 

Iker,

There are plenty of different essences around for flavoring vodka. They
use them a great deal in New Zealand. Not sure about a "decent" whiskey
though. Google "liquor flavoring essences" and you will get all
different brands. Liquor Quik Essences has Jack Daniels flavors for
whiskey along with Jim Beam Bourbon. Have never tried them though.

JB. aka Waldo.

--- In new_distillers@yahoogroups.com, "Iker" <Grandview06@...> wrote:
>
> Is it possible to make a decent whiskey from a neutral spirit or mabe
a brandy I would like to do more with it then just making a vodka.
>
> Thanks
>


#40781 From: "jamesonbeam1" <jamesonbeam1@...>
Date: Mon Apr 4, 2011 11:10 pm
Subject: Re: Whiskey
jamesonbeam1
Send Email Send Email
 
Have you ever tried the Liquor Quik Essences?  Thought I heard some good things
about them.

JB.

--- In new_distillers@yahoogroups.com, Adam Fordham <bluwater2828@...> wrote:
>
> <p>I've tried some of the prestige brand and didn't like any of the whiskey or
Bourbon flavors. The Irish cream was good though.<br><br><br></p>
> <p>Sent from Yahoo! Mail on Android</p>
>

#40782 From: Adam Fordham <bluwater2828@...>
Date: Mon Apr 4, 2011 11:58 pm
Subject: Re: Re: Whiskey
bluwater2828
Send Email Send Email
 

I probably did. I tried allot of them before I started using grain.....grains a pain but even my first attempt using corn produced a nicer better taste. I can say the mile high labled Irish cream tasted better than the other brands. And the prestige chocolate mint is pretty good too. The mint flavor kinda works with harsh sugar vodka lol.


Sent from Yahoo! Mail on Android



From: jamesonbeam1 <jamesonbeam1@...>;
To: <new_distillers@yahoogroups.com>;
Subject: [new_distillers] Re: Whiskey
Sent: Mon, Apr 4, 2011 11:10:51 PM

 

Have you ever tried the Liquor Quik Essences? Thought I heard some good things about them.

JB.

--- In new_distillers@yahoogroups.com, Adam Fordham <bluwater2828@...> wrote:
>
> <p>I've tried some of the prestige brand and didn't like any of the whiskey or Bourbon flavors. The Irish cream was good though.<br><br><br></p>
> <p>Sent from Yahoo! Mail on Android</p>
>


#40783 From: "grandview06 tds.net" <Grandview06@...>
Date: Tue Apr 5, 2011 12:18 am
Subject: Re: Re: Whiskey
iker654
Send Email Send Email
 
Thanks JB

Do you need the flavoring or can you do it with oak chips and glucose?




On 4/4/11, jamesonbeam1 <jamesonbeam1@...> wrote:
> Iker,
>
> There are plenty of different essences around for flavoring vodka.  They
> use them a great deal in New Zealand.  Not sure about a "decent" whiskey
> though.  Google "liquor flavoring essences" and you will get all
> different brands.  Liquor Quik Essences has Jack Daniels flavors for
> whiskey along with Jim Beam Bourbon.  Have never tried them though.
>
> JB. aka Waldo.
>
> --- In new_distillers@yahoogroups.com, "Iker" <Grandview06@...> wrote:
>>
>> Is it possible to make a decent whiskey from a neutral spirit or mabe
> a brandy I would like to do more with it then just making a vodka.
>>
>>   Thanks
>>
>
>
>

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