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Re: [new_distillers] Re: First time, first love

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  • donald holcombe
    Fruit Flies are not the ONLY way to get Vinegar bacteria. tim smith wrote: really...fruit flies cause vinegar...get rid of
    Message 1 of 8 , Aug 25, 2006
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      Fruit Flies are not the ONLY way to get Vinegar bacteria.

      tim smith <tim_smitho21@...> wrote: really...fruit flies cause vinegar...get rid of the
      flies

      --- donald holcombe <blackledge_02@...> wrote:

      > You can bubble air through the wine to take most of
      > the Sulfur out. Or pour into a bucket and let it
      > fall 3ft or so and splash. Let set 30 min. then
      > distill. DONT Store after air treatment or you can
      > get Vinegar.
      >
      > gff_stwrt <gff_stwrt@...> wrote:
      > Hi!
      >
      > I'll soon finish making a potstill from a (say) 25l
      > frying oil
      > bucket with an open top and a lid held on by a
      > clamp.
      >
      > Heat will be from a gas ring (Liquified Petroleum
      > Gas); and I will
      > probably use a (1/2 inch (OD?) ) copper pipe
      > coil-in-a water-bucket
      > condenser so as to get a bit more copper into the
      > system. The pipe
      > from the boiler will be 3/4 inch (OD?), probably
      > nearly 4 feet long
      > including say one foot vertical at the start. I
      > already have enough
      > pipe and will only need a couple of reducers and
      > joiners.
      >
      > The alternative would be a stainless water-jacket
      > condenser I
      > already have, it was a milk pre-cooler in a milking
      > machine system. It
      > would be nearly 4 feet long and I have another
      > nearly 7 feet long. I
      > was given them by a friend (from a superseded
      > system) and only had to
      > get the ends welded as the original silver(?) solder
      > had cracked.
      >
      > I will be using some cheap wine to try out the
      > system, dry white
      > in 5l 'casks' @ $10 each so I bought 30l for AUD
      > $60; 11% alcohol. I
      > am hoping for some passable brandy. The only thing I
      > am wondering
      > about is whether the sulphur dioxide preservative
      > will be a problem.
      > Anyway I will probably dilute it with other alcohol
      > I will make when I
      > start fermenting my own washes.
      >
      > Regards to all,
      >
      > The Baker
      >
      >
      >
      >
      >
      >
      > ---------------------------------
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      > [Non-text portions of this message have been
      > removed]
      >
      >

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