thank you for the info, very helpful. i took your
advice and ordered the on-line book for Strand, also
very helpful. i have not been able to fined "yeast
nutrients" locally. what, in your opinion, can i use
,"from the store". potatos, apples, oranges, etc.? is
one better then another? also read a can of tomato
paste is good to add also. as long as the yeast has
something to live on, should work, right? i'm
thinking, maybe wrong(won't be the first time)a
combination of a couple differant friuts and veggies
will give the yeast a larger menu to live off of.
sound right? thanks again for the info, brian
--- Tony & Elle Ackland
> >been reading and ready to try distilling. i just
> received my new
> >still, a "Disti". no help at all came with it, ie,
> booklet. my
> >question is cooling. should i cool the condener
> first, or the tower?
> >start with the top or bottom inlet?
> >just not sure how to route the tubing for cooling
> it the right way.
> >thanks for any and all help, brian
> Hook it up so the coldest water is entering at the
> lowest point on the
> condensor, then connect the condensor outlet to the
> top one of the tower,
> then finally the warmest water exiting from low down
> on the tower.
> for a
> photo of it(its a labmaster still, but the same
> principle applies)
> The reason for this is that you want to ensure that
> ALL the vapour coming
> out the condensor is condensed. Having the coldest
> contact at the outlet
> of the condensor gives the best chance of this
> If you want some instructions that are specific to
> your still, see the Home
> Distilling Handbook
> http://partyman.se/Engelsk/default.htm from Gert
> Strand (Partyman) for US$5. The Labmaster & Desti
> stills are much the same
> Best of sucess with your still.
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