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  • Apologies for chipping in so late: On one or more occasions - when I first started fiddling with distilling, the wash was less than clear before boiling off. A number of batches produced both a foul smell and an even more foul product during and after the boiloff. I then cultivated a regime of allowing the ferment to settle out, which took time, but have recently started using...
    Thursty2 Apr 22, 2012
  • ...but SS nevertheless. I use it for heating milk in cheesemaking. Got it from Big W (Australia). Walmart has them maybe? Cheers thursty2 ----------In Distillers@^$1, "No" wrote: > > I've been getting a lot of mixed answers, some say yes, others say NO! > > My mash...
    Thursty2 Dec 23, 2011
  • ...taking the reflux outside the column into the cold and then re-introducing it back into the column's vapour path. Thanks and cheers thursty2 --- In Distillers@^$1, "Harry" wrote: > > This is worth a try... > > http://www.artisan-distiller.net/phpBB3/viewtopic.php?f=3...
    Thursty2 Dec 11, 2011
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  • ...a fraction, then doh-c-doh a bit more. But I've gotten to know it's traits. Still looking though to find a better valve. Cheers thursty2 --- In Distillers@^$1, "morganfield1" wrote: > > Glad to have you, Thirsty, > > The N/S was, and still is, a good design, if not...
    Thursty2 Dec 9, 2011
  • ...thermometer). Rarely is the product polished now that the results are consistent. Any comments or suggestions are welcome. Cheers thursty2 --- In Distillers@^$1, "morganfield1" wrote: > > Hi Riku, > > I run it simple LM. There's a lip on the bottom edge of the pipe...
    Thursty2 Dec 8, 2011
  • ...floors in the multi storey aging buildings, where inside temps range from cool down in the cellars to hot several floors up. Cheers thursty2 ------------------------- --- In Distillers@^$1, "G" wrote: > > All of my brandys and rum I keep in oak and acacia casks in five...
    Thursty2 Dec 7, 2011
  • ...good solution. I think it was on Tony Ackland's site where I read that all the "good" action occurs between 78.1 and 82.2? Cheers thursty2
    Thursty2 Nov 25, 2011
  • ...perhaps knows it. Once known on what volume the first 50ml is based the calculation would be simple for any size batch. cheers thursty2
    Thursty2 Nov 23, 2011
  • --- In Distillers@^$1, "waljaco" wrote: > > See - > > http://tinyurl.com/6wr7lgj > > wal > Of course all the parrot beaks in the world aren't going to provide an accurate reading if the temperature of the ethanol in the parrot beak's cylinder is not monitored. thursty2
    Thursty2 Nov 23, 2011
  • Au$40 bucks for 25kgs (that's 55 lbs) down here in Oz. Enough for 2.8 25 ltr batches. I buy it from my local feedstock merchant who supplies it to horse breeders etc. Mind you it will never be as good as the stuff from the brew shops, even thought it comes from the same factory in the same bag. ;^) Sugar ratio / index / sweetness whatever, is approx., 12% less than sucrose (sugar...
    Thursty2 Nov 3, 2011