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  • ...darkly toasted oak, something that wasn't available for our ancestors to try. Marc On Sat, Mar 21, 2015 at 5:30 AM, Derek Hamlet derekhamlet@^$3 [new_distillers] I must have been feeling snarly. Mea culpa. You are of course correct. This list should be all about anything...
    DEREK HAMLET Mar 21
  • At 02:37 PM 3/20/2015, you wrote: > > >Jerry, if cherry wood could make you see flavor, it would probably >be bad for you (and illegal). I've heard of some that make you hear colors... Perhaps I'm missing the humor, but I think that's called synesthesia; rare but not unique. When I hear about people using very different woods for aging their plonk, I am always curious, but can't...
    Derek Hamlet Mar 21
  • At 09:17 AM 1/23/2015, you wrote: > > >We run a reflux still so get virtually white rum >from our brown sugar mash (very nice straight!). >Decided to wood it with "toasted" bourbon oak >chips but have definitely over done it as the >spirit has turned very dark (looks great) and >has a nice taste but the problem is it has a strong bitter after taste. >Any cures??? Time could help? I...
    Derek Hamlet Jan 23
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  • At 10:49 AM 1/21/2015, you wrote: > > >induction does too work with stainless steal cookware at least mine does If a magnet sticks to the bottom of the pot then it should work; if it doesn't it won't work. I have stainless pots that work, others that won't. Derek “One must be careful of books, and what is inside them, for words have the power to change us.” ­Cassandra Clare, The...
    Derek Hamlet Jan 21
  • At 11:23 AM 11/26/2014, you wrote: > >If yeast companies want to be that way, I will make "culture and >harvest" my own yeasts. My hope is that a new yeast can be >engineered specifically for distilling by the time I open my own >legal distillery. The development and culturing of yeast is a very expensive process. New yeasts are discovered by folks who dig around in vinyards etc...
    Derek Hamlet Nov 26, 2014
  • At 09:22 AM 11/26/2014, you wrote: > > >White Labs, Lallemand (brewing, wine, and distilling), Winemakeri >Inc.., LD Carlson of Ohio, Try buying from these companies and see >what happens. I"ve been buying from Lallemand and others , or one of their vendors for years. I use very specific yeasts of combinations of yeasts for various grape varieties. I usually buy in 50g packages or...
    Derek Hamlet Nov 26, 2014
  • At 01:28 PM 11/25/2014, you wrote: > From this day forth, I will never purchase packaged yeast, but I > will take the time to make my own yeasts for my own personal use. >I had a great idea of selling yeasts with my malts, but I quickly >learn that most yeasts are controlled by one company. That one >large company has one distributor in the US who makes it difficult >for anyone to...
    Derek Hamlet Nov 26, 2014
  • I understand that you don't like potentially harmful chemicals, but I think it's important to know what that means. Diversol is almost universally used for cleaning and then metabi for sterlization. Hot water doesn't kill everything unless you are using an autoclave? I rinse carefully after the cleaning phase using one of those U-shaped sprayers that attaches to a hose fixture. It...
    Derek Hamlet Nov 21, 2014
  • At 07:29 PM 11/19/2014, you wrote: >Camden tablets are your best friend! If you do much distilling and therefore cleaning, then I recommend just buying a package of something like diversol (pink stuff) for cleaning and metabisulphite for sterilization. Much cheaper. Making a sterilizing volume is pretty simple as in 5 tsp per gallon kind of simple. If you are doing accurate ppm...
    Derek Hamlet Nov 20, 2014
  • At 12:56 PM 10/9/2014, gems4200@^$1 [new_distillers] wrote: >Can you use H2O2 to add oxygen to a sugar wash? Good Lord -NO. That's peroxide. One want the oxygen from air to get the little yeast critters up for action. Then they produce carbon dioxide as they turn fermentables into alcohol. A little acquarium pump will do all you need. Derek I don't know half of you half as well as...
    Derek Hamlet Oct 9, 2014