I'm not sure that I agree with your comments re. carbon Distilleries
such as Jack Daniels when they make a special Bourbon think highly
enough of the carbon treatment process to declare it on the label, also
there are two steps to the way a carbon works the first is the removal
of fusels which I agree in a good quality still should be almost
unnecessary, however carbon still has a role to play in polishing the
alcohol, knocking any rough edges off it and improving the mouth feel.
I am not sure why you are having a problem posting to one list. I just
send the message from my mail programme. Are you sending it from the One
list site ?
> I am impressed with John Stone's approach (and I have his book too)as--
> it's the first I've seen on the net which deals with the production of a pure product without
> the need to resort to activated carbon - this being a sign of failure in my humble opinion.
> However, I share your views to some extent about his wash technique - but then we are
> fortunate here in NZ to have easy access
> to excellent products such as turbo yeast with all the nutrients in one
> package. Faced with the problem of wild yeasts, his use of massive quantities
> of chosen yeast to establish a resistant colony is in the best traditions/practices of
> microbiology. Ask any cheesemaker! However - stirrers in an environment alive with
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