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  • I wish you speedy recovery Harry! Slainte, Riku --- In Distillers@^$1, "Harry" wrote: > > > Due to ongoing health problems, I will have to take a leave of absence > from administration of our distilling communities. > > I have asked Tony Ackland the original groups owner, to take over these > groups for the time being. > > Computer access for me will be sporadic at best, so please...
    abbababbaccc Jun 27, 2013
  • 2 meters of 22mm aluminium convector pipe (used for caravans) with fans blowing through is enough to knock down 2kW worth of heating power. It will also heat up your garage or house quite nicely. Slainte, Riku --- In Distillers@^$1, Eddie Hoskin wrote: > > Living in the 'great cold North', water isn't always the most convenient thing to use when distilling. Like when it's cold...
    abbababbaccc Mar 11, 2013
  • It's no more dangerous than drinking wine or beer in excess. Freeze distilled stuff is just beer or wine (or whatever mash you use) where water content has been reduced. If you start with good product you'll end up with good product and vice versa. Slainte, Riku --- In Distillers@^$1, Timothy C Smoth wrote: > > I thought it might do good to recommend reading about freeze...
    abbababbaccc Dec 27, 2012
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  • I was just feeding the "mother" for tomorrow's sourdough when I started thinking how nice it smelt and how well it bubbled. Then it occured to me that Belgians use wild yeast and bacteria for some of their ales and we do sourmashing. Now could we use the starter for sourdough for ethanol production? Maybe we could toss a bit of the starter to our sour mashes from the beginning to...
    abbababbaccc Aug 23, 2012
  • --- In Distillers@^$1, "framers8" wrote: > > Hello to all, I have a copper valved reflux still with a 2" column packed with stainless steel scrubbers. I have just removed the scrubbers to clean the still with vinegar & salt mixture. My new question is this, I have 12 gals of apple juice fermenting and I am wondering if the finished product would have more of an apple flavor if I...
    abbababbaccc Aug 11, 2012
  • What kind of still are you using and what cuts did you take? If you look at tasteless stuff you really should consider using a column still and doing conservative cuts and not running too fast. Slainte, Riku --- In Distillers@^$1, "knstrt" wrote: > > Just running my first wash using the Bird Watchers Recipe. I am very disappointed. Followed recipe to the letter. It tastes as bad as...
    abbababbaccc Aug 7, 2012
  • Alcotec 24 when available. Slainte, Riku --- In Distillers@^$1, "thepatchworkdoll" wrote: > > Hi there to all stillers. Whats everyone using as their neutral wash at present. Many neutral washes to choose from. Just wanted to get the concensus on what everyone thinks is the best Neutral Wash out there. > Regards > Patch >
    abbababbaccc Jul 9, 2012
  • Well, you seem to be drinking good stuff. What is it, Romulan ale? Anyway, my suggestion would be to use bain marie and use the cooling water to create enough vacuum without the rolling boiler stuff. That would have no moving parts and you could then adjust the vacuum (i.e. water flow) and heating to fit your running parameters that you want for each batch Slainte, Riku --- In...
    abbababbaccc May 11, 2012
  • That article is very interesting, I just wonder why do they need the rotating boiler? I mean the rolling action of the boil should be plenty enough. Without the rotation that would be really simple system to set up, well except for the vacuum and bain marie but you get my point. I'd suggest you try the system without the vacuum and rotation first. Then if you are not satisfied with...
    abbababbaccc May 8, 2012
  • You could pour the mash through a sieve when you fill the boiler. That should remove any large particles that would otherwise settle in the bottom and burn. Also leaving the yeast sludge out (the last liter or so) helps. For small floating particles the rolling action of the boiling is usually enough to keep them "mashborne". I haven't tried potato mash but this works well for...
    abbababbaccc May 2, 2012