I have to jump into this one with my two cents. I have been a commercial brewer for about nine years and have won numerous awards with the beer I produce. I...
636
Ted Palmer
tpalmer@...
May 3, 2001 3:57 pm
I have found the problem often comes when people use too little yeast, don't build it up correctly or do not aerate their wort enough. You hit the nail on the...
637
freakpower@...
May 4, 2001 12:27 am
I'm trying to adapt an old-time moonshine recipe to slighly more modern methods. The way the old boys down in Georgia did it, they added one part malted corn...
638
janpam ooms
janpamooms@...
May 4, 2001 9:21 am
Thank you Flyboy for that advise with the circulation of warm aquarium water around the fermentation vat, i certainly will try it this coming winter. Now...
639
booger471@...
May 4, 2001 2:18 pm
... I would expect that to be a very safe assumption. The amount of amylase in malted corn is undoubtedly a very small fraction of the total weight of the...
640
janpam ooms
janpamooms@...
May 5, 2001 12:55 pm
I like to pick the brains of all those wonderfully smart distillers.I always use sugar for my fermenting and i have bought some powerded dextrose just to try...
641
Kev
hurne@...
May 7, 2001 12:44 am
Hi, ... <snip> ... It would depend on the concentration of dextrose to water in the liquid. Try this as a test: 1kg of sugar disolved in 1 litre of water gives...
642
janpam ooms
janpamooms@...
May 7, 2001 6:10 am
Hello Kevin, Thank you for the advise,i will certainly try it out as i can waste all these 44 gallon drums of liquid dextrose. Are you in Australia? If you...
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G&N
glennnat@...
May 7, 2001 6:17 am
Jan how did you manage to get hold of so much liquid dextrose? Thanks Glenn ... From: "janpam ooms" <janpamooms@...> To:...
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Kev
hurne@...
May 7, 2001 8:36 am
Jan, Good luck with it! Thanks very much for the offer, but I'm in NZ. No worries anyway, it's all part of the fun of being on these groups, being able to ...
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Johno Oz
OzBrickie@...
May 7, 2001 8:27 pm
Im reckon I would make up a wash and take a gravity reading. Then compare it to Tonys sugar concentration charts. I think you can use more dextrose than sugar...
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Steve Spence
sspence@...
May 8, 2001 12:08 pm
The debate over gasohol's effectiveness, or more precisely alcohol's effectiveness and future, seemed clouded more by questions of its net energy efficiency...
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janpam ooms
janpamooms@...
May 8, 2001 11:59 pm
Hi Glenn, a friend of mine has lots of drums of this stuff.He thinks that it is liquid dextrose as the name on the labels are virtually the same as the ...
648
G&N
glennnat@...
May 9, 2001 2:53 am
It will be interesting!! Thanks ... From: "janpam ooms" <janpamooms@...> To: <new_distillers@yahoogroups.com> Sent: Monday, May 07, 2001 2:33 PM ...
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Michael Spottswood
mikespotts@...
May 9, 2001 4:56 am
I am brand new to this sport so this will sound really stupid to most of you. I am in need of some help. I am trying to ferment some regular granulated sugar...
650
Matt
spore@...
May 9, 2001 3:25 pm
On Sun, May 06, 2001 at 09:31:08PM -0500, Michael Spottswood wrote: Mike no stupid questions, but I would send non-HTML formatted mail to the list in the...
651
Thomas Hart
thart@...
May 11, 2001 6:10 pm
Greetings to all- I have been working on a refracting still-head and thought I would share what I have come up with. I had to work out a couple problems and...
652
Plato Doundoulakis
plato@...
May 11, 2001 6:15 pm
Anyone interested in purchasing my Distiller 50-gallon pot, propane burner, refractory column with temperature control. All copper, no lead solder,...
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Ted Sims
tedsims@...
May 11, 2001 8:51 pm
I use an external jacket for the reflux condenser. The inside is made out of a 3/4" pipe, and this is inserted into a 1" T that has 1" to 3/4" reduction ...
654
ups474@...
May 11, 2001 9:54 pm
Happen to have a picture? Sounds like a good system for the cash your asking- how would shipping to California be dealt with?...
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Oz Brickie
OzBrickie@...
May 12, 2001 5:13 am
Tom Refracting? "Refractory" is the material used to line furnaces.I am a "refractory" bricklayer. It is a noun. What do you mean by refracting? Fractionating?...
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Plato Doundoulakis
plato@...
May 12, 2001 3:31 pm
My mistake, I lent all my books to a friend. Seems the proper name is Fractionating Still. Above the pot is a tall column filled with glass beads. There is a...
657
janpam ooms
janpamooms@...
May 12, 2001 7:43 pm
Hi Kev,to come back to this liquid dextrose concentration again. I read in the Spirits Unlimited book that a standard wash of 225 grams of sugar per litre of...
658
Oz Brickie
OzBrickie@...
May 12, 2001 8:57 pm
I think its 1090 ... _________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at...
659
silicones
silicones@...
May 13, 2001 7:35 am
hello to all of you people i am in mexico and as well as you i have receibe from robert warren chapter 1,2,3 and the boiler instructions as well as one pdf...
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Keith Addison
keith@...
May 13, 2001 9:48 am
Hello Arturo This still is a no-no. The experience of the biofuels list at yahoo, where Mr Warren was originally promoting his still, is that it won't produce...
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G&N
glennnat@...
May 13, 2001 11:27 am
1120 is as high as you would ever want to go i recon ... From: "janpam ooms" <janpamooms@...> To: <new_distillers@yahoogroups.com> Sent: Sunday, May...
662
Oz Brickie
OzBrickie@...
May 15, 2001 5:54 am
Arent these figures boiling points or are all these beasties present in any given ferment? Oz ... ...
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G&N
glennnat@...
May 15, 2001 6:20 am
All present in wash i guess ....different rates of substance would vary depending on ferment process...but that's what that good old still and thermometer is...
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Tony & Elle Ackland
Tony.Ackland@...
May 15, 2001 8:24 am
... Yes to the first, but also probably yes to the second. Its only a matter of how exactly (parts per thousand/million) you can test for them. Practically...
