(3)He tipped his moron hat to me with that, "acid...yum" stupidity. Actually, we've explored formic acid in spirits on this forum, as it forms the ester ethyl
(4)One mistake they make is to chop up the oak barrels. What a waste. Robert From: "firstname.lastname@example.org [new_distillers]" To:
(6)Good to see another kiwi in here Bill!Steve From: "Carlton email@example.com [new_distillers]" To:
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(13)Thanks Robert. I also just googled it and came up this http://celiacdisease.about.com/od/glutenfreefoodshoppin1/f/Is-Whiskey-Gluten-Free.htm Rick Sent from my
(6)It all boils down to money. Forget all the health and safety bullshit, its about everyone PAYING to LIVE. From: "Douglas French firstname.lastname@example.org
(28)Unfortunately no. As I understand it, the problem with other types of denatured alcohols is their ability to adhere to molecules of ethanol which means only
(4)It's not a good idea to let the mash ferment too long. I experienced the forming of Ethyl Acetate when I let my mash ferment for more than 5 days. Because the
(3)If you ever have alcohol eating bacteria, you will understand why water quality is very important. This is why I suggested last year why every one should
(17)What kind of cherry? Robert From: "email@example.com [new_distillers]" To: firstname.lastname@example.org Sent: Wednesday,
(12)That is some power cooling. Paul
(13)""...problem where one piece of aluminum bonds to the other?"Yep!!! :-( From: "Robert Hubble email@example.com [new_distillers]"
(6)Approx 10% Sent on a Boost Samsung Galaxy S® III -------- Original message -------- From: "Tyrell Hicks firstname.lastname@example.org [new_distillers]"
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