The last couple of malt whisky runs I have done utilised the info from Harry and Pint about diluting the spirit run wash. I had always diluted it down to about...
42087
jamesonbeam1
Apr 7, 2008 7:44 pm
Hey M, I think the message your talking about is: http://groups.yahoo.com/group/Distillers/message/41812 ...
42086
mstehelin
Apr 7, 2008 6:52 pm
Mr. Baker, When you distill x2 you not only increase alcohol content, but you increase flavour. I Recommend that you re-use heads and tails as per your plan....
42085
rye_junkie
Apr 7, 2008 2:25 pm
... Matt, Search new distillers for Doubler over the last 4 weeks or so. Sherman aka Pint O Shine is the resident doubler expert and he did some splainin on...
42084
Matt
grtxcrunner
Apr 7, 2008 1:55 pm
When I set up my first still I was going to use a thumper but decided against it for simplicity's sake. With my new rig almost complete, I think I'm going to...
42083
stronkus2003
Apr 6, 2008 6:45 pm
Thanks, I will try lower power on heads-phase next time, heads concentrator will have to wait till next project. ... is ... the ... 32 ... at ... for...
42081
link2d
Apr 6, 2008 1:39 am
LoUiSiAna state legislature finally gets it right! Proposed Senate Bill #6 makes the Sazarec the offical state cocktail. ...
42080
jamesonbeam1
Apr 6, 2008 12:45 am
Mason, If you go look at message number 15749 of 27969 in New Distillers, this is the recipe by Harry for his famous peatreek essence. I have also added this...
42078
Harry
gnikomson2000
Apr 6, 2008 12:11 am
... I ... I doubt very much if you will get malt with enough peatreek to make anywhere near an "Islay" type. The peated malts available to home brewers max...
42077
Harry
gnikomson2000
Apr 5, 2008 11:18 pm
... red and black are both 110 volts, but when one is "positive"; the other is "negative"; for a total of 220 volts. Put the red wire on one terminal and the...
42076
rye_junkie
Apr 5, 2008 10:03 pm
I got to thinkin maybe I should have posted this over here. Here as soon a my primary fermenter becomes free (damn wheatgerm) I will be making 2 runs of...
42075
Frank Schlegel
frank_schleg...
Apr 5, 2008 9:36 pm
br0nwyn1 <jmcallister@...> NO ! ! ! ! ! Do NOT connect the red and black together ! ! ! ! !The red and black are both 110 volts, but when one is...
42074
br0nwyn1
Apr 5, 2008 6:51 pm
I have a 15 gallon keg with 2 immersion heaters. One is 110 volt 1500 watt and the other is 240 volt 5500 watt. No problem with the 110 volt but the 240 has...
42073
gff_stwrt
Apr 5, 2008 2:04 pm
Hi, folks, I have a pot still, using a stock-pot that holds around 16 litres when distilling. I heat it with LPG (probably in the States you would say propane)...
42072
mstehelin
Apr 4, 2008 4:30 pm
The "column" is 3/4 inch pipe about 13 inches long. ... for ya go for it ....
42071
Glen Younglove
pugs2510
Apr 3, 2008 11:21 pm
i get 175-180 proof one run every time no fuss no muss if it works for ya go for it . pugs2510...
42070
bob@...
bobcrowder2001
Apr 3, 2008 5:31 pm
Pecan shells are extremely bitter. I am wondering out loud if that would be good to use for a flavor note in the spirits? I get them for free and can get 50#...
42069
waljaco
Apr 3, 2008 12:18 pm
The subject of HCN in prunus sp. has been dealt with. It is a question of quantity. To my knowledge no one has died from 18th century recipes that use prunus...
42068
Robert Hubble
zymurgybob@...
Apr 2, 2008 7:55 pm
jameson, I've got some dried apricot kernels that I've been saving for a fairly conventional gin, as opposed to the killer-juniper stuff my friends seem to...
42067
jamesonbeam1
Apr 2, 2008 12:31 pm
Actually Wal, In Home Distillers, wasnt it you that said this? "Plants do however have the ability to work with vast amounts of carbon and nitrogen, this...
42066
jamesonbeam1
Apr 2, 2008 11:38 am
Wal, I would be careful suggesting usuing peach or apricot kernels for maceration purposes: "The kernel inside the peach pit contains cyanide. Other fruits...
42064
Distillers@yahoogroup...
Apr 2, 2008 10:42 am
The following Distillers poll is now closed. Here are the final results: POLL QUESTION: Potstillers How do you decide when to make a cut in your spirit run ? ...
42063
waljaco
Apr 2, 2008 9:04 am
You need bitter almonds (amaro means bitter in Italian). Apricot kernels make a suitable substitute. You can also use peach kernels as for Persicot. wal...
42062
Arsene Lupin
arsene_hanoi
Apr 2, 2008 7:26 am
Hi James, Any progress ? Your design still puzzles me, I 've never seen a continuous column without reflux. The closest from that is the adams still which is ...
42061
Trid
triddlywinks
Apr 1, 2008 10:52 pm
... Yes, and yes. At the head end of your second run, you will see upwards of 90% This also depends on how much you've diluted your low wines. Depending on...
42060
rye_junkie
Apr 1, 2008 5:57 pm
I think it has a lot to do with column height. I get about 83% on my 2nd run in my pot still. No packing and no cooling except ambient air. 18" long x 1"...
42059
mstehelin
Apr 1, 2008 4:46 pm
With 2nd run I have seen 80% ABV. Is this normal? or is there some sort of internal reflux going on? Cheers M...
42058
loulenz2002
Apr 1, 2008 1:32 pm
So my friend down the street has alomond trees, and they are ready. I was wondering if anyone knows whether they need to be toasted first for making an...
42057
abbababbaccc
Apr 1, 2008 10:45 am
The problem is not writing or designing a software or control system. The big challenge is in understanding what's happening inside your still and that part...
42056
markabolton
Apr 1, 2008 9:55 am
That's certainly the way I would approach a project like this. Build the hardware after having studied a bit of theory and then run it using manual temperature...
