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Re: [new_distillers] Digest Number 154

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  • Ray Toms
    Hi Narni The cause of your problem is an excess of nutrient during the ferment, more particularly an excess of Diamonium Phosphate which when not used up
    Message 1 of 1 , Jan 31, 2001
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      Hi Narni
      The cause of your problem is an excess of nutrient during the ferment, more
      particularly an excess of Diamonium Phosphate which when not used up reacts with
      the copper in your still and turns the alcohol blue, you will also find your
      alcohol smells of Amonia. To fix the problem mix 50 gm of Citric Acid with 5 ltr
      of the alcohol. The blue will precipitate out. pour the good alcohol off the
      blue in the bottom carefuly and then redistil the spirit.
      Regards
      Ray

      > Message: 7
      > Date: Wed, 31 Jan 2001 03:14:55 -0000
      > From: hinarn@...
      > Subject: blue spirit/carbon
      >
      > hello all, I'm a very newbie and this is my first post!
      > I have 2 questions,
      > 1. I know how the spirit came to be blue, but how do I get it out?
      > It's already been distilled twice.
      > 2. I'm having a great deal of difficulty understanding the carbon
      > process, although have read thousands of pages about it (must be the
      > missing brain cells!) I'd like some help on exactly how musc of the
      > stuff to put in what, how long to leave it and how to differentiate
      > between the different types if they're not clearly labelled when I
      > buy them.
      > thanks, I hope someone can help me.
      > Narni.
      >
      --
      Ray Toms Moonshine Supplies, Taupo. New Zealand.
      http://moonshine.co.nz
      Home Brewing Equipment and Suppliers.
      Specialists in all aspects of Home Distillation and Wine/Beer Making.
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