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RE: [Distillers] newbie questions and introduction

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  • Jeremy Johnson
    I don t use any filtering, it takes away the taste from the mash, and I live in austin and my local homebrew store sells many flavoring essences. You don t
    Message 1 of 3 , Jun 26, 2000
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      I don't use any filtering, it takes away the taste from the
      mash, and I live in austin and my local homebrew store sells
      many flavoring essences. You don't need to filter if you have
      a still that works well enough to reflux 3 or 4 times in opperation.

      -----Original Message-----
      From: tarvus [SMTP:tarvus@...]
      Sent: Monday, June 26, 2000 7:54 PM
      To: Distillers@egroups.com
      Subject: [Distillers] newbie questions and introduction

      Hello everybody!

      This forum is a great source of information for those of us new to
      the hobby! I was sure happy to stumble across it!

      Allow me to introduce myself. I live in the U.S. I built a slightly
      modified version of the Stillmaker still and have a 20 gallon boiler
      set up to run it with - (my converted beermaking kettle), though I
      don't anticipate running more than 44 liters of wash in any given
      batch. I have been homebrewing all grain beer for over 6 years but
      this is my first venture into distilling. My test batch was a run of
      about 2 gallons of mead that I had kept for over 5 years. The mead
      was nasty stuff and the remnants of my only two attempts to brew
      mead. It worked out to be a great test though! I achieved 94% in
      the final product! Since I was trying to test the equipment more
      than go for product, I ran the wash, discarded the first couple of
      ounces, added the proceeds back to a couple of gallons of fresh
      water. Washed and rinsed the still, then ran it again (just for the
      practice). I again discarded the first ounce or two and I wound up
      with about 84 ounces of 80 proof after I had diluted it down. It was
      very smooth and tasted good right away! It wasn't completely neutral
      tasting though - it still had a hint of very nice, but discernable
      honey flavor. I couldn't help wondering how much (if any) carbon
      finishing would have added to the quality of the final product. This
      brings me to my first question...

      Have any of you U.S. hobbyists discovered a good domestic source of
      finishing carbon? I know I can order it from overseas, but the
      shipping costs get somewhat prohibitive and I'm sure it would take
      quite some time to receive the product. I know aquarium carbon is
      supposed to be insufficient for finishing, but how about water filter

      Another question for those of you who are U.S. based hobbyists - is
      there any domestic source for flavoring extracts? If not - have any
      of you ordered carbon or extracts from overseas sources? What sort
      of shipping time was involved. Were there any customs problems
      involved in receiving the products?

      If I wind up having to order activated carbon or essences from
      overseas, any recommendations on sources, brand names, types, grades,
      etc.? I purchased Ola Normann's online book and read about his
      filtering technique and have browsed the subject in past postings on
      this forum, but would enjoy reading techniques those of you doing
      frequent carbon finishing are using.

      Thanks for any info you can provide!


      P.S. - You have to check this link out, it's pretty funny.
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