Just read up on agave. Interesting! It might be worth it to go down south and mixing barrels of agave wort and bring those barrels north to finish...
43299
last2blast
Feb 18, 2013 3:22 pm
I had a odd gal of sugar wash, so did a stripping run. Tip I learned tonight is that electric uses need to make sure their pot still is level on their heating...
43300
jsducote
Feb 18, 2013 3:40 pm
Dry/powdered agave nectar is widely available and more easily transported than barrels of wort. If you can't find it in your local supermarket, try the asian...
43301
allibugger
Feb 18, 2013 7:51 pm
White Bear, The recipe called for heating the water to 165 degrees, turning off the heat, pitching the wheat and letting it cool to 85 degrees before pitching...
43302
White Bear
sha_man_1
Feb 18, 2013 9:27 pm
Alli-  I wouldn't actually call it cooking if there isn't a sustained simmer at least. I think what you did was "Bloom" the wheat kernels. I am sure that...
43303
Derek
justweldit41
Feb 18, 2013 9:37 pm
My mash has been going for six or seven days now, And I'm still getting small bubbles coming up through it but it is cleared up pretty good, It doesn't have a...
43304
ahandyman59
Feb 18, 2013 9:37 pm
If the specific concern is with your alcohol burner, then there is some justification for concern. A lot of boats over the years have burned because of alcohol...
43305
ahandyman59
Feb 18, 2013 9:38 pm
You're talking about the basis of tequila, right? On Mon, 18 Feb 2013 15:40:55 -0000, "jsducote"; wrote: Dry/powdered agave nectar is widely available and more...
43306
David Eastham
planetgong0
Feb 18, 2013 10:34 pm
Why dont you invest in a hydrometer, takes the guess work out of the equation. In answer to your question, yes its probably done. Dave E...
43307
White Bear
sha_man_1
Feb 18, 2013 10:47 pm
Derek- I agree with Dave, it is done. I made wine for 40+ years most of them without a hydrometer and have come up with some very fine stuff. Check out...
43308
Becool Stayslinky
becoolstaysl...
Feb 19, 2013 1:26 am
This might be of interest from the alcohol textbook: Gelatinization temperature ranges of various feedstocks Corn Standard 62-72 C (...
43309
last2blast
Feb 19, 2013 5:21 am
What is the perfect temp to cook each grain or is there just one temp that will do for all grains. I ask because I have seen many different temps listed. ...
43310
RLB
last2blast
Feb 19, 2013 5:21 am
I had a batch ferment for 35 days before I did a stripping run, and it would have gone longer. If it tastes bitter, it's ready. Robert ...
43311
RLB
last2blast
Feb 19, 2013 5:21 am
Yes, I was thinking about experimenting with tequila too. Robert ________________________________ From: "rdh2059@..." <rdh2059@...> To:...
43312
Bill Rogers
tucciim
Feb 19, 2013 5:21 am
test it with a hydrometer....
43313
RLB
last2blast
Feb 19, 2013 5:21 am
Another example of how poor ethanol is as a heating source: Years ago car salesmen spurted alcohol onto auto hoods and set them on fire to show that its paint...
43314
Derek
justweldit41
Feb 19, 2013 5:21 am
Thank you Dave and White Bear, I had bought a hydrometer, but it was for distilled product, so ill have to get another one, thank you for the info. This is my...
43315
Derek
justweldit41
Feb 19, 2013 5:21 am
Thank you Dave and White Bear, I had bought a hydrometer, but it was for distilled product, so ill have to get another one, thank you for the info. This is my...
43316
RLB
last2blast
Feb 19, 2013 5:22 am
Thanks BC You blew me away with high amylose had no clue until I wiki'ed it. If you ever run across Gelatinization temperature for buckwheat and oats, I will...
43317
Carlos alberto Sanchez
s_carlosalberto
Feb 19, 2013 5:22 am
MI VIDA SE HABIA VUELTO INGOBERNABLE ________________________________ De: Chuck <mcr2207@...> Para: "new_distillers@yahoogroups.com"...
43318
Regal Silva
regalsilva
Feb 19, 2013 5:22 am
(A) My first try at distilling is using formula  7 cups white sugar, 26 cups water, 24  grams  baker's instant dry yeast  = to  4 lit. mash (B) During...
43319
Fredrick Lee
AreoSpike
Feb 19, 2013 6:09 am
The reason there are different temperatures for mashing grains is because, along with pH, each temperature range activates different enzymes. If your grain has...
43320
tgfoitwoods
Feb 19, 2013 3:41 pm
Alex, Ok, if 1 cup is 8 fluid ounces (8 ounces of water) and the density of table sugar (sucrose) is 1.59, then 7 cups of sugar is (8)(1.59)(7)=~89 ounces, or...
43321
RLB
last2blast
Feb 19, 2013 3:42 pm
7 cups of sugar to a gal of water "0.0", wow! I thought 5 cups was a lot (2.4 cups of sugar equals a pound). You might have unused sugar in your wash. I used 5...
43322
RLB
last2blast
Feb 19, 2013 3:42 pm
Looks like 165 F is the max temp. for amylase and start out with a higher pH 8.5 then return it to 5.7. Thanks for the info. Robert ...
43323
Brendan Keith
bkeith1886
Feb 19, 2013 5:04 pm
The problem with your calculation is that when you create a solution, the volume does not increase (your 1.63 gal. to 2 gal. assumption). A simpler way to plan...
43324
damionpseudonym
Feb 19, 2013 9:41 pm
Back again with another raft of newb questions; fortunately they're much more specific this time. Progress is being made (and I gotta say, it's all down to...
43325
cookin_e85
Feb 19, 2013 9:42 pm
But I have READ a TON.... I purchased a nixon stone offset head still and have it sitting atop a 15.5 gal keg as the pot. this reflux still has 2 ports for...
43326
RLB
last2blast
Feb 19, 2013 9:42 pm
Alex There are many ways of creating a good sugar wash. When my experiments started, I used only what was in my kitchen with no fancy equipment. I drink...
43327
tgfoitwoods
Feb 19, 2013 10:36 pm
Sorry, Brendan, but it doesn't work that way. I'll admit I was guessing on the amount the volume changed, but here's proof that it does change, and...
