Loading ...
Sorry, an error occurred while loading the content.

Topics List

Extracting remaining liquid

(9)
I don't have real knowledge of actually which saccharides malted corn enzymes will break down to fermentable sugars, but I'm guessing those corn malt enzymes
Robert Hubble
9
posts
6:58 PM

Starch conversion

(5)
Jerry, I've had pretty much the same experience you describe with iodine testing of the clear top liquid and the stuff closer to the bottom, and here's the
Robert Hubble
5
posts
Aug 26

electric still shuts down

(12)
George, using a heat-transfer liquid (HTL) is a very common and satisfactory solution for heating commercial stills, provided the HTL is not water, which boils
Robert Hubble
12
posts
Aug 19

Deionized vs distilled

(9)
Fantastic, thank you all so much! Kathy On 19 August 2015 at 04:57, John The Fatbloke fatbloke@gmx.com ... -- Kathy Caton Twitter: @kathycaton
Kathy Caton
9
posts
Aug 19

Small French oak Barrel

(9)
Then fill it with your favourite distillate instead of water. THE STAVES MUST BE KEPT WET with some liquid. Otherwise they shrink. Way back in my very early
Carlton
9
posts
Jul 29

Too long

(3)
Thanks Robert, I was afraid that would be the answer. I'll forward to the flavor I can extract from this batch.
gerryruiz1701
3
posts
Jul 28

Maximum Condensor Water Temp

(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
Ellen Zachos
17
posts
Jul 8
View First Topic Go to View Last Topic
Loading 1 - 7 of total 7 topics