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Re: a few questions on useing pectin.

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  • homemade12476
    P.S. mason not being able to get s boat in is an advantage.i have my trusty kayak that gets me where most cant.--- In new_distillers@yahoogroups.com,
    Message 1 of 10 , Aug 8 4:46 PM
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      P.S. mason not being able to get s boat in is an advantage.i have my
      trusty kayak that gets me where most cant.--- In
      new_distillers@yahoogroups.com, "homemade12476" <homemade12476@...>
      wrote:
      >
      > ol mason i live and fish in central fl port orange to sabastian,,
      > think i spelled it wrong but there to tampa to perry fl ,,i love
      > fresh water but like you said its real dry even with the rain.i
      have
      > a spot in deer haven that i have 6 10 pound plus mounted out
      of.but
      > i have bee fishing salt water more the past 4 years.cuz of the
      lakes
      > dryin.headed to the bay this weekend,got a 3 30 plus reds in
      > mosquito lagoon last weekend. sorry i know its not a fishing
      > forum.--- In new_distillers@yahoogroups.com, "rye_junkie1"
      > <rye_junkie@> wrote:
      > >
      > > --- In new_distillers@yahoogroups.com, "homemade12476"
      > > <homemade12476@> wrote:
      > > >
      > > > thanks james, i will try to write things down from now on and
      > not
      > > > just try to remember them.im not a pro on "hausgemacht"but if
      > ya
      > > > ever need help with fishing in FL let me know.thanks
      > > > again,chris --- In
      > new_distillers@yahoogroups.com, "jamesonbeam1"
      > > > <jamesonbeam1@> wrote:
      > > > >
      > > > >
      > > > > Sidenote:
      > > > >
      > > > > If the temperature your mashing at exceeds a striking temp
      of
      > 170
      > > > or so
      > > > > F, then the alpha / beta amylase enzymes start to break down
      > and
      > > > do a
      > > > > bad job of converting the starches... Read up on mashing
      again
      > in
      > > > the
      > > > > Info Base.
      > > > >
      > > > > Vino es Veritas,
      > > > >
      > > > > Jim.
      > >
      > > First things first. Fishing, Florida? General Location? I,m
      up
      > here
      > > in the great HOT North. Just Shy of G ville where the lakes are
      > > drying up and the rivers are turning to streams. Haven't been
      > able to
      > > get the boat in the water since March.
      > >
      > > Second, All of my books call for a strike temp of 150-155F with
      > most
      > > stating 152F as the point to add your malt or enzymes. The
      > article
      > > from Wal on Sweet Potatoes also said to bake the potatoes at
      152F
      > for
      > > 2 hours. I thought I read somewhere that anything over 160F was
      > > detrimental to the enzyme activity.
      > >
      > > Mason
      > >
      >
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