(5)Keep it topped up with water, otherwise the staves will dry out, and you will have real problems getting it water tight again. Cheers Bill.
(17)I really appreciate all the input. I think I'm going to skip the chips for now for two reasons: 1) I really like the flavor as is, and 2) I'm going to be away
(9)I say , let it settle . Unless you are in a hurry? Douglas French Caballeros, Inc./ Scorpion Mezcal sa de cv Oaxaca, Mexico Tel: 52-951-516-0654 Destileria:
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(3)So the answer to my question is that the mash percentage is calculated based on weight. Yeah, the maths are easy. Thanks. ... #2) This is a simple math
(6)To me, it's more common sense. Yeast + nutrients + sugar = alcohol. Good palatable ethanol is the fun part. Robert From: "Scott Thomson
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