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  • Thanks for the reply. For beer, i"ve always used unflavoured gelain. Its a powder available in any supermarket. The brand I use is KNOX. You dissove one packet in about 4 oz of warm water and stir it in the beer to mix it thouroughly. It settles out all the suspended particles in about 24 hrs. However, it doesn't work if the wash is still working even slightlybecause any bubbles...
    Robert Mitchell Nov 1, 2001
  • I've done 3 runs with my Still and doubler. I've been an all grain brewer for about 25 years and so I've pretty much followed my previous practice of letting the wash finish fermenting, sticking it in a secondary fermenter with an air lock and letting it sit for 2 months or so untiil it's crystal clear. Obviously, for beer, you need it crystal clear before you bottle it. do I ned...
    Robert Mitchell Oct 31, 2001
  • I'm thinking of making apricot brandy. My idea is to get a couple of pounds of dried apricots, chop them up finely,soak them for 24 hours in some wash, then but the wash plus grounds apicots into a doubler. I'd use a regular barley, corn, sugar mash at about 15% al in the boiler and a few ss scrubies in the column (4 ft. tall) to strip out some fof the flavour of the wash. How well...
    Robert Mitchell Oct 26, 2001
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    Robert Mitchell Oct 25, 2001
  • You get those at health food shops. Dried, they're about $15 per kilo paulhend@^$1 wrote: where do you get these ? supermarket? health food shops? Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service . Do You Yahoo!? Get email alerts & NEW webcam video instant messaging with Yahoo! Messenger .
    Robert Mitchell Sep 1, 2001
  • My rig consisits of a 60 litre boiler with a 23 litre doubler. If I were to make gin, I'd put the flavouring ingredients in the doubler. That has the effect of a double distilation and uses the ethanol vapour passing through the doubler liquid to extract the essences. So, I can get dried juniper berries but any idea what quantity to use and also, what other flavour ingedients...
    Robert Mitchell Aug 31, 2001
  • As to aging, I've put my spirit (made with a pot still and doubler from a wash of 20% malted barley, 20% unmalted barley, 30% corn, 20 % rye and 10% sugar), in a 5 gal glass secondary fermenter ( I make wine). I've put in some oak chips which I previously soaked in my Zinfendal to give that wine an oak flavour. I also soaked some American medium toast oak chips in some dry port...
    Robert Mitchell Aug 6, 2001
  • Gary, you refer to spirit becoming thicker. I don't understand. Any commercial stuff except for liquers has the consistency of water. The stuff I've made, which may turn into a drinkable whiskey in the fullness of time, also has the consistency of water. Is "thickening" a desirable trait? Gary Gluyas wrote: ........ Aging will also help, but the spirit will not thicken on its own...
    Robert Mitchell Aug 6, 2001
  • Thanks to Terry and DC for your suggestions.I put half the doubler wash in the boiler and the feints in the doubler together with some carbonized peat which I cokkede on the bbq. The peat was to impart a smokey flavour to the final product. This spirit seems a lot smoother than the previous run. Their is an aftertaste but not at all like raw shine. Do You Yahoo!? Make...
    Robert Mitchell Aug 4, 2001
  • A doubler is 2nd stage distillation chamber and it usually doubles the concentration. With my douber, I can get about 65%. In my case, I Have a 60litre boiler, the vapour goes from that to a 24 litre pressure cooker which I use as a Doubler.The tube from the boiler goes through the lid of the doubler to within 3cm from the bottom. The outlet tube from the doubler is also attached...
    Robert Mitchell Aug 3, 2001