RE: [new_distillers] unsubscribe
I have tried to unsubscribe from this address several times without success. Could you please delete this email address from your lists thank you .
>From: "Ackland, Tony (CALNZAS)">Reply-To: email@example.com>To:>Subject: RE: [new_distillers] Mash confusion and bucket still>Date: Mon, 31 Mar 2003 10:05:50 +1200>> > It was just an experiment anyway, I'll tip it out.>>No. Still give it a crack & see for yourself how it goes.>> >> Harley is absolutely right. Bakers yeast is the> >> last thing you want to use.>>I'd agree here too - but note as "the last thing to use..">I wouldn't say "never use it" - if you dont have access to the Turbos, or a decent wine yeast, etc, then bakers yeast will work, but as Mike points out, expect much lower alcohol, more fusels (and a real yeasty taste).It is a last resort, but it will work. I like adding it to my mollases rum for the flavour it adds. That stuff is never going to get above 7-8% alcohol, so no problems there.>>Tony>>Bill Healey