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49764
Re: Crowd-Funding Idea for Home Distillers Association Hello, some one can help me with this, i found this offer KCCO Beverage Brand
chavez.yael
2:08 PM
#49764
 
49763
Re: Massachusetts Licence Requirements Hello, some one see this offer, I want to know if this is real, can I have my own KCCO liquor brand KCCO Beverage Brand
chavez.yael
1:59 PM
#49763
 
49762
Re: Crowd-Funding Idea for Home Distillers Association I am all for it, but have been overwhelmed between business, a couple of other outside projects, HDA stuff, and some personal commitments. If you are willing
brewhausinc
Apr 16
#49762
 
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49761
Crowd-Funding Idea for Home Distillers Association Brewhaus, Tom Chowdrey:Is any active consideration of the CROWD-FUNDING suggestion made through HpmeDistiller forums and PMs? This may be a really powerful
Tom Robins
Apr 16
#49761
 
49760
Fw: Reply to thread 'Tracking File for Legislators Contacted to Chan Well folks, after almost a year of work, we are finally getting some attention in the media to get our hobby legalized. See the two links below. Please join
Alli Bugger
Apr 15
#49760
 
49759
Re: Flavor Compounds Whitney, The natural carryover and the bond you speak of...there are and I have seen Flavor Charts of the analysis from wine and liquor samples. These charts
Dirck Donson
Apr 15
#49759
 
49758
Re: Flavor Compounds Whitney, While there can be a bit of actual chemistry (as in compounds reacting with other compounds to make new compounds) happening in a fractionating
Robert Hubble
Apr 14
#49758
 
49757
Re: Flavor Compounds Hi Whitney I distill for clean vodka . After stripping the wort, it goes through my compound reflux still slowly , removing the heads . Next I take the
Ion Brown
Apr 14
#49757
 
49756
Re: Parts Wanted Hi Chuck, Where did you find that fitting? View Source 1 Attachment 2.1 MB 2.1 MB https://xa.yimg.com/kq/groups/177856/or/51780640/name/2ADP.jpg Save
ballard_bootlegger
Apr 14
#49756
 
49755
Flavor Compounds Hello fellow drinkers, I've got a question that they chemistry buffs in the group may be able to help with. Working with the assumption that during
ballard_bootlegger
Apr 14
#49755
 
49754
Re: Fruit flavor Thanks for confirmation, Wal, I've seen that happen once, and it confused the hell out of me. I had shown a friend how to make macerated blackberry liqueur,
Robert Hubble
Apr 2
#49754
 
49753
Re: Fruit flavor Actually the juice from the berries after a month dilutes the mash to below 12% and some fermentation occurs.
waljaco
Apr 1
#49753
 
49752
Fruit flavor - combination method See msg 5582 http://groups.yahoo.com/group/Distillers/message/5582
Walter Jacobson
Apr 1
#49752
 
49751
Re: Fruit flavor If you want to increase sugar concentration, think how maple syrup is made by removing water. It takes between 40 and 55 gals of sap to make 1 gal of syrup.
RLB
Apr 1
#49751
 
49750
Re: Fruit flavor Not my method but one used by a French eau-de-vie distiller for low sugar berries, as by law sugar cannot be added. The main point of the method is that you
waljaco
Apr 1
#49750
 
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49749
Re: Reuse of oak barrel Personally, I will never use oak barrels.  Just toss in some dried oak sticks into a gallon or quart glass container.  If I remember, it only takes a gallon
RLB
Mar 31
#49749
 
49748
Re: Fruit flavor Most of my berry maceration experience is with blackberries in 50% ABV,then sugar, and then sugar, which takes only a couple of weemks, and teh flavor is ok.
Robert Hubble
Mar 31
#49748
 
49747
Re: Fruit flavor Hi All, Great topic considering I'm very interested in "Alpine Schnaps". Appreciated that Wal and Hector have resurrected their words of wisdom from the last
Matthew Brannock
Mar 31
#49747
 
49746
Re: Parts Wanted These are available in copper $22 each 2" tri clamp to 2 inch copper On Monday, March 31, 2014 9:48 AM, "eddie_hoskin@..."
Chuck
Mar 31
#49746
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49745
Re: Reuse of oak barrel If patience is an issue, then smaller barrels might be a solution. They can cut down the aging time considerably. On Thursday, March 27, 2014 6:42 AM, Michael
roger shattuck
Mar 31
#49745
 
49744
Re: Parts Wanted Or you could just tig copper to Stainless On , Chuck wrote: These are available in copper $22 each 2" tri clamp to 2 inch copper On Monday,
Chuck
Mar 31
#49744
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49743
Re: Artisan Distilling Thanks Wal, I was just starting to look at that very book from Harry's library. Zymurgy Bob, a simple potstiller To: Distillers@yahoogroups.com From:
Robert Hubble
Mar 31
#49743
 
49742
Re: Parts Wanted FYI, hard silver soldering is a form of brazing :) Radical Ed Sent from Yahoo Mail on Android
eddie_hoskin@...
Mar 31
#49742
 
49741
Re: Parts Wanted You don't need to braze the SS ferrule to your copper pipe, hard silver solder with mapp gas works nicely. You need to use appropriate flux. I used a 2"
PhilipWilson
Mar 31
#49741
 
49740
Re: Fruit flavor https://groups.yahoo.com/neo/groups/Distillers/conversations/messages/12213 http://groups.yahoo.com/neo/groups/Distillers/conversations/messages/12213
waljaco
Mar 31
#49740
 
49738
Fruit flavor http://groups.yahoo.com/group/Distillers/message/12213 http://groups.yahoo.com/group/Distillers/message/12213
waljaco
Mar 31
#49738
 
49737
Artisan Distilling Artisan Distilling http://tinyurl.com/mtadzq6 wal
Walter Jacobson
Mar 31
#49737
 
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49736
Re: Peach Brandy You're thinking of cyanide, a carbon compound (or part of one). A lot of the bitter almond flavor in peach pits is amygdalin, an organic compound with one
Robert Hubble
Mar 30
#49736
 
49735
Re: Peach Brandy Thanks Hector, that gives me some directions to look. In my case, the peaches were very ripe and soft, so in the orchard I squeezed each peach by hand, such
Robert Hubble
Mar 30
#49735
 
49734
Re: Parts Wanted We made the one that I have now and it leaks like a sieve once I start getting up to temp. I ordered them from Still Dragon yesterday. I ordered the 2"
Catfish
Mar 30
#49734
 
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