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  • Also the American Distilling Institute is a great place to source the information that your after. Cheers Marc
    mavnkaf@... Jan 17, 2014
  • That tinyurl did not work, try this one http://tinyurl.com/lry8wey cheers Marc --- In Distillers@^$1, "mav" wrote: > > I don't know anything about making vinegar but I did find this on this site through the search funtion. > > http://tinyurl.com/mtpyvk8 > > Only one link works but thats a start. > > Cheres > Marc > > --- In Distillers@^$2, "Dorin" wrote: > > > > Can someone help me...
    mav Aug 6, 2013
  • I don't know anything about making vinegar but I did find this on this site through the search funtion. http://tinyurl.com/mtpyvk8 Only one link works but thats a start. Cheres Marc --- In Distillers@^$1, "Dorin" wrote: > > Can someone help me, point me with docs. about vinegar and balsamic vinegar...please! >
    mav Aug 6, 2013
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  • The reason I use large mount of yeast is to reduce lag time, the fermention starts with in 30 minutes. Even Harry used this technique for his rum fermentions. I go through all the steps when I make my beer, that includes using my magnetic stir plate for a yeast starter. Cheers Marc ps Bread yeast is cheap, $3 for 500 grams. --- In Distillers@^$1, RLB wrote: > > I pitched 21 g in 1...
    mav Aug 5, 2013
  • This is some think that wrote some time ago!! Cheers Marc Marc's Economical Rum Recipe Equipment needed: 20-30 liter fermenter Big stirring spoon Whisk 15 liter boiling pot Temperature gauge Specific gravity hydrometer 2 liter pouring jugs Clean water supply Washing &sterilizing stuff/powder An area where you can do this with out distraction (cd player with favorite music optional...
    mav Aug 5, 2013
  • G'day Mike When you said "Can be a bit of hit and miss with the ferment", thats what my recipe is mostly about. I wanted a repeatable recipe, my recipe is just a mix of other recipes. Afew years ago, there were some discussion, like why we can use things like tomatoe paste, magnesium sulfate and boiled yeast as nutrients for fermention. I used some of those ideas in my recipe...
    mav Aug 4, 2013
  • Dunder is old stillage, (whats left over after a rum stripping run), that has been stored in open tanks to allow development of a strong bacterial flora. It is added to the next fermention to give more flavor. It's not hard to find this info, just use the search function in this site Cheers Marc --- In Distillers@^$1, White Bear wrote: > > > Gotta ask, what's dunder?? > WB > > >
    mav Aug 4, 2013
  • Hi Lasttoblast, I'm glad you mentioned the yeast amount, I made a mistake!! The pitching yeast amount is 50 grams for the 23 liter wash, I use 100 grams in my fifty liter molasses wash. The 50 grams that goes into the pot that gets boiled will have their cells burst and will become extra nutrient, which helps to keep DAP levels down. Sorry for the mistake. Cheers Marc --- In...
    mav Aug 4, 2013
  • I think I did Eric? If not, here is again. 23 liter Rum wash 2 liters of molasses 3.240 kg of raw sugar 2 liters of dunder 50 grams of bread yeast 20 grams of magnesium sulfate (Epsom salts) 70 grams of tomatoe paste 24 grams of DAP one big table spoon of citric acid Method Pour two liters of molasses into the fermenting container then add as much hot water to dilute the molasses...
    mav Aug 4, 2013
  • Hi harisaki2004, I wish I was in Perth for the Brandy night! But thank you for telling us about it. Cheers Marc --- In Distillers@^$1, "harisaki2004" wrote: > > Brandy Night > > Hi Distillers, If you live in Perth WA you may be interested in my Brandy night at Harris Organic. > > Our next Brandy night will be Saturday August 31st from 6pm! Duncan will discuss with attendees about...
    mav Aug 4, 2013