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Re: rum too sweet

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  • nenengstoute
    No reef is the filipino word for fridge,also used in sailboats.--- In ... In ... that ... may ... stir ... recipe) ... can ... yeast. ... how ... the ...
    Message 1 of 18 , May 12, 2007
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      No reef is the filipino word for fridge,also used in sailboats.--- In
      new_distillers@yahoogroups.com, "waljaco" <waljaco@...> wrote:
      >
      > "reef" is this Cajun for refrigerator ("fridge")?
      > wal
      > (I still call Mongolia my home)
      >
      > --- In new_distillers@yahoogroups.com, "nenengstoute"
      > <nenengstoute@> wrote:
      > >
      > > No i'm CAJUN By The Grace Of God. i'm just Filipino by marriage.
      > > mike --
      In
      > > new_distillers@yahoogroups.com, Robert Thomas <whosbrewing@>
      wrote:
      > > >
      > > > "save in the reef"????
      > > > Are you Australian?
      > > > What if we don't have a reef on our doorsteps?
      > > > ;)
      > > > cheers
      > > > Rob.
      > > >
      > > > --- nenengstoute <nenengstoute@> wrote:
      > > >
      > > > > i normally shoot for a 10 to 12% wash. less sugar means less
      > > cost.
      > > > > but using tomato sauce as a yeast nutriant,can't afford all
      that
      > > > > other stuff, i've had no problems with 16 to 17% washes.it
      may
      > > even
      > > > > go higher? i'm disabled and home every day,so if i have to
      stir
      > > and
      > > > > check the primary for as much as 21 days(for my 16% rice
      recipe)
      > > its
      > > > > no problem for me. now as far as the starter is concerned,you
      can
      > > > > take a lil of it and make another batch. if you don't need it
      > > right
      > > > > away,save in the reef,then take out and use it. you can keep
      > > doing
      > > > > this for several batches so you don't have to keep buying
      yeast.
      > > just
      > > > >
      > > > > keep everything clean and sanitized. MABUHAY. MIKE --- In
      > > > > new_distillers@yahoogroups.com, "Harry" <gnikomson2000@>
      wrote:
      > > > > >
      > > > > > --- In new_distillers@yahoogroups.com, SLOUGHVIEW@ wrote:
      > > > > > >
      > > > > > > hi
      > > > > > > sounds like a great idea. i have read of this before.
      how
      > > far
      > > > > > will yeast go?
      > > > > > > will wash go to 14 or 15%?
      > > > > > > slough
      > > > > >
      > > > > >
      > > > > >
      > > > > > Bakers yeast will max out at around 14%. But be aware that
      the
      > > > > > higher you push any particular yeast, the greater the
      chance of
      > > it
      > > > > > producing nasties due to stress. If you want decent
      drinkin'
      > > > > > spirits, you should be looking at LOWER wash abv and faster
      > > > > turnover
      > > > > > of washes. You'll still end up with the same amount of
      booze
      > > over
      > > > > a
      > > > > > given timespan, but it will taste much nicer, and you won't
      > > have to
      > > > >
      > > > > > do handstands or cartwheels to clean up the off-flavours &
      > > smells
      > > > > in
      > > > > > it, because you stopped all that by being kind to your
      yeast in
      > > the
      > > > >
      > > > > > first place.
      > > > > >
      > > > > > This 'high-abv' wash thing is the biggest difficulty we
      have
      > > trying
      > > > >
      > > > > > to convince people. Just try it. Then tell us what the
      > > difference
      > > > >
      > > > > > is in your product.
      > > > > >
      > > > > > Slainte!
      > > > > > regards Harry
      > > > > >
      > > > >
      > > > >
      > > > >
      > > >
      > > >
      > > > Cheers,
      > > > Rob.
      > > >
      > > > __________________________________________________
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      > > >
      > >
      >
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