- Hey, I would really enjoy being able to do a little live chat with you
all. Sure is quicker for Q&A than the old Yahoo! group listserver.
On Mon, 29 Apr 2002 06:30:26 -0000
"jtlemprierejones" <jason@...> wrote:
> i tried to gointo chat but got error messagesTo put it mildly, Yahoo! online chat sucks... ESPECIALLY Yahoo! Messenger.
If anyone is interested in live, online chat - use the REAL (free!) chat
service, IRC (Internet Relay Chat). IRC predates all other forms of online
chat by about a decade, and it works very well. I have, as of this moment,
founded a channel on irc.openprojects.net named #newdistillers.
Get an IRC client (mIRC or Windows, IRCle for Mac, Xchat or BitchX for
Unix) and log on to irc.openprojects.net and join #newdistillers. Start
talking - If I don't respond immediately, just check back. I'm online
-- Dr. M. Legendre
- Here are the following recipes that I promised a few people:
Makes 1 gallon of wine
20 (or so) Apples
2 pounds of sugar
Zest and juice of 2 lemons
5 grams of champagne yeast
Grate or food process the apples, throwing out the cores. Put the grated
apples into 1 gallon of boiling water and let boil gently for 15 min. Strain
and put into a pan with the sugar, lemon zest, and lemon juice. Stir until
cool (about 70*F). Add the yeast and stir daily for 3 days. After one week,
rack into a secondary fermenter and let sit for two months. Now at this
point you can distill if you wish to make apple brandy. If you want wine,
rack and let sit for 2 months, repeat, and then bottle.
Family Recipe American Whiskey
2 pounds Corn (off of the ear, can, or thawed from frozen)
1 pound of raisins (if you can, use light raisins)
1 Gallon of water
3 pounds Sugar (the recipe calls for regular table sugar, but I like brown
3 teaspoons of acid blend
1/2 teaspoon of nutrient
10 grams of champagne yeast
Place the corn into a blender and process it until it is pulp-like. Pour the
corn pulp, zest of the 3 oranges, and peppercorns into a nylon straining bag
(tie the top) and place into the primary fermenter. Boil the one gallon of
water and put it into the fermenter with all of the other ingredients EXCEPT
THE YEAST. Stir, cover, and let sit for 24 hours. After the 24 hour wait,
stir in the yeast. Stir daily for 3 days. After 2 weeks, strain the juice
from the bag and rack the wine into a secondary fermenter. After about 4
weeks (making sure the wine has fermented out all of the sugar and cleared)
When distilling, be careful that you have fermented out all of the sugar,
because if too much sugar is left, it may caramelize while distilling.
Your Brother in Spirit,
Rev. David M. Cunningham
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