--- In Distillers@yahoogroups.com
, "waljaco <waljaco@...>"
Publishing books is too hard - just ask Mike Nixon. Doing research is
the fun part.
The law in Ireland should look at another small island country
downunder and stop acting like a continuation of foreign rule. Home
distillers in Ireland are so scared, that it is almost impossible to
find a written recipe, whereas there are many Russian samogon sites
I have formed the opinion that early poitin was raw single (barley)
malt whiskey. Peat was the heat source. Later to cut costs (possibly
in line with Scottish practice) malted barley and other grains
(wheat, oats, rye)were used. The use of treacle (molasses) is
mentioned, as is raw (brown) sugar, (one source says sugar was used
after 1880). Currently barley and sugar, or even sugarbeet pulp is
mentioned. I would imagine if potatoes were not suitable for eating,
that they would be used too. Potatoes, were once an essential staple
in the Irish diet (in 1845, consumption was 5 kg/day), and even now
140 kg/head/year are consumed. 1 acre could feed a family for a year.
Larger farms grew grain that was used as a cash crop. It is all a
matter of convenience and economics. I doubt whether potatoes were
used before the 1900's the time they became the principal source for
vodka in Estonia. A similar story is seen with U.S. moonshine and
The Irish pot still and the Scottish pot still are similar and have
basically simplified the geometry of the alchemist's alembic still. A
similar shape is often seen in the U.S.probably brought over by
See 'A Phoit Dubh/A Pot Still'
--- In Distillers@yahoogroups.com, "Aaron Pelly" <apelly@m...> wrote:
> When are you publishing your book Wal? :-)
--- End forwarded message ---