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RE: [Distillers] Mash for Reflux Still

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  • Ackland, Tony (CALNZAS)
    Martin, Given that the reflux still will strip out most of the flavours etc, its best just to make the easiest, cheapest, highest alcohol content mash that you
    Message 1 of 1 , Nov 5, 2000
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      Martin,

      Given that the reflux still will strip out most of the flavours etc, its
      best just to make the easiest, cheapest, highest alcohol content mash that
      you can. Generally this means using plain sugar, rather than grains or
      fruits (though feel free to use them if you can get them cheaper than
      sugar). With sugar, use it at a rate of 0.25 kg per Liter of water

      To make 20L of sugar/water ....
      dissolve 5 kg in 2-3L of boiling water
      add 60-100g of yeast nutrients
      top up to 20L using cold water

      When the temperature has cooled to below about 26C, add your rehydrated
      yeast, then ferment at 24-26C until the specific gravity has dropped below
      about 0.990

      If using plain sugar you will need yeast nutrients to supply the necessary
      amino acids, minerals, etc that the yeast need to multiply happily with.

      If you're lucky, you might find a supplier of "Turbo" yeasts - designed
      specifically for Distillers. These come premixed with the right amount of
      nutrients, acid etc, and are also more alcohol tolerant - eg they can use a
      bit more sugar (up to 0.35kg/L) and will ferment happily up to about 18-21%
      alcohol. See http://www.stillspirits.com/technical/alcobase.htm for more
      details.


      See http://www.geocities.com/kiwi_distiller for more recipes etc, guidelines
      for making your own yeast nutrients, advice re multiplying up your yeast,
      etc.

      Tony
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