Re: New Hardware
- --- In email@example.com, ANTHONY BLAGROVE <tblagrove@...> wrote:
>WHITE OAK IS BEST. TRY LIGHTLY TOASTED FIRST THEN YOU CAN ADJUST TO A DARKER TOAST IF YOU WANT FOR TASTE. DO NOT USE ANY WOOD THAT HAS EVER BEEN FINISHED. JUST BECAUSE YOU SAND THE FINISH OFF DOESNT MEAN THE CHEMICALS ARE NOT STILL PRESENT
> Dear All,
> Took delivery today of my 65th birthday present to myself (10 litre alembic). I have been brewing wines and beer for a number of years with few problems and I put this success largely down to ensuring sterility of all the utensils and containers used.
> Question 1: the suppliers recommend a first run, after cleaning, of a mixture of rye flour and water. Other sources after extensive reading recommend 50/50 vinegar and water. Should I do both?
> The diluted vinegar will certainly produce a more acidic run but I will have the rye/water mixture available for sealing the unit prior to commencing operations.
> Question 2: To age Scottish type products, using small sticks of charred white oak in the demi-johns is often recommended. Can I use the dark oak used in old furniture if I strip off all waxes and varnishes to the virgin wood? This is fairly easy to obtain at little cost!
> My wife has pointed out to me most strongly that on no account should I partake of the product when running.(no, she isn't teetotal but not a drinker in any sense of the word! If I open a bottle of parsnip or carrot etc, she only has half a glass and she now knows that the bottle has to be finished within a couple of hours otherwise it goes off!!!!!!!!) How else can I make sure everything is progressing OK? Funny how she seems to enjoy trying wines out when they are in the middle of production!!!!!!!
> Read all the comments from other newbies on this site hoping to avoid any obvious cock-ups, and enjoy them all.
> Looking forward to years of checking the product!