a must read, but just noticed he says z-mobilis=pulque, but
1.) So, anyone know what kind of yeast they use at Milagro?
2.) Anyone have any experience with Danstil 493?
ps: I'm really liking Riku's book, couple of cool enhancements to the
mechanical ARC (dimensions and an internal heads collection
reservoir), many of the pics are familiar from the other book online
and earlier posts, but I do wish there was a bit more about the
dimensions around the take-off and vapor lock.
(but for tequila maybe I should buy Mike's other book about whiskey -
I don't think a spirits run is what is called for for tequila.)
--- In Distillers@yahoogroups.com, "bbornais" <bbornais@...> wrote:
> Could you kindly please provide references for these things you
> It makes sense that you would mix a recipe using a hydrometer
> it is more accurate than using volumes. It also makes sense that
> yeast can withstand higher sugar content, since they can withstand
> higher alcohol content and lower pH than bacteria can, upon
> fermenting out.
> I wish you the best of luck with these progressive studies (though
> hard work doesn't need much luck now, does it?). Please keep us
> informed with links and references for these studies of yours, as
> they sound most interesting.
> Thank you,
> --- In Distillers@yahoogroups.com, "mbowden7655" <mbowden76@>
> > I've read in Mexico they use z-mobilis bacteria instead of yeast,
> > that it will top out at a lower alcohol percentage. I have also
> > that in Mexico they often have their own "house blend" of yeast
> > originally started as wild strains found on the plants, and that
> > these also top out at a fairly low alcohol percentage (seem to
> > remember something like 7-9% if fermented by bacteria and 12% if
> > yeast, though they use them in combination mostly.
> > So, does anyone know where to find or buy z-mobilis?
> > Also, I've read that the best commercial yeast to use is Danstil
> 439 -
> > does anyone have experience with it though?
> > Seems that instead of using a recipe of volumes that it's best to
> > agave nectar to water using a hydrometer (?)
> > 1.050 if using bacteria ???
> > 1.090 if using yeast ???
> > If different strains of yeast effect the flavor of beers it seems
> > that they'd effect the tequila a lot also. Be nice to find out
> > they use for Milagro Reposado.
> > I've read that mixing agave syrup (which already has sugars
> > with sugar and using Turbo Classic doesn't make a very good
> > --- In Distillers@yahoogroups.com, "Tarvus" <tarvus33991@> wrote:
> > >
> > > --- In Distillers@yahoogroups.com, "k" <stinkypeepuss@> wrote:
> > > >
> > > > please give me a little more info on a recipe, i bought a
> > > agave
> > > > nectar and want to know how to mix it all up for the
> > how
> > > > many times did you distill it.
> > > > thank you
> > > > jennkent5454@ personal email.
> > > >
> > >
> > > Figure Agave nectar is about the same as honey in sugar
> > > Honey is about 36 points per pound per gallon, so using that
> > > two pounds of agave nectar per gallon of water will get you
> > to
> > > that 1.07 sg.
> > >
> > > I distilled it once in a reflux still which I ran inefficiently
> > (much
> > > hotter and faster than I would for a neutral spirit run) to
> > the
> > > flavor congeners to come over with the distillate.
> > >
> > > Dilute the distillate down to 80 proof before drinking.
> > >