G'day,
The missus is German and swears by a system or "stuff" called "rum topf".
Its a way of preserving in alcohol the various fruits (in layers) as they
come in season, and after all the soaked fruit are consumed the grog is
drunk.
A Google search turns up thousands of recipes but I'll bet that Wal's got
one up his sleeve.
Regards,
Noel

Mandarin/Tangerine zest is used in the manner of orange zest(Grand
Marnier, Cointreau) or lemon zest (Limoncello) to make a 'Mandarine'
Brandy. You can eat the pulp or ferment it with sugar to make a more
aromatic mandarin schnaps/schnaps. You could also use the zest in the
final distillation of your 'mandarin/tangerine wash' or soak it in
alcohol for 24 hours and redistill to make a mandarin 'schnaps' or
'eau-de-vie'.
It appears the relevant flavor in citrus fruits is in the zest (minus
the white pith which is bitter).

Wal

Correct URL for Beenleigh Distillery
http://www.windaroos.qld.edu.au/Main_Pages/Beenleigh
Click on beenleigh4_nf
Other URL for Tamborine Mountain Distillery
http://www.tamborinemtcc.org.au/distillery.htm

Wal

URL - try again!
http://www.windarooss.qld.edu.au/Main_Pages/Beenleigh/
Click on beenleigh4.nf.html
Sorry to potential tourists,
Wal

At 09:12 AM 7/30/02 +0930, spiritual wrote:
>It is coming soon so if peoples have some lovely little methods/recipes
>they want to share im sure others especially including myself would
>appreciate it!....im particularly after one for mandarins!

See http://groups.yahoo.com/group/Distillers/message/3925 - mix and match
your citrus according to personal taste.

Lynne

----- Original Message -----

From: Aaron Pelly

To: 'Pete Sayers'

Cc: Distillers@yahoogroups.com

Sent: Thursday, August 01, 2002 5:03 PM

Subject: RE: complaints with Euro 30

Pete,

 

You misunderstand me. I have no objections. In fact I expected nothing less than to be ripped off. My expectations were met precisely.

 

I have no questions either. I was merely passing on my experience to someone else wanting to use shattered safety glass in their column.

 

As to your circlip; It is in fact a piece of bent stainless wire held there by nothing more than a little bit of friction. The plastic plug that it 'holds' in place however was a bastard to remove and I resorted to a big self tapping screw and a puller.

 

The column was cleaned by distilling water initially, and by backwashing with hot water after every use. The clay and pieces of tyre were still present in the medium after over thirty minutes of boiling in water and dish washer granules.

 

On the whole, Pete, I am offended by your email. I feel accused of slander, ignorance, and ineptitude, and I would appreciate you either keeping your comments to yourself, or communicating with me in public.

Aaron Pelly
Solution Manager
Monkey Masters Limited
 
Phone  +64 9 489 5150
Fax      +64 9 489 5160
Mobile  +64 29 489 5150
email    apelly@...
Web     www.monkeymasters.co.nz

-----Original Message-----
From: Pete Sayers [mailto:brubarn@...]
Sent: Thursday, 1 August 2002 9:50 a.m.
To: apelly@...
Subject: complaints with Euro 30

Hi Aaron,have you tried going back to your point of sale, and take your objections to the retailer, who would then take your complaint to the manufacturers.Perhaps if you had tried that first, instead of posting it on the net, you might have had your questions answered, and your problem rectified.Having dealt with Spirits Unlimited for over 10 years, i have not come up against a problem they have not agreed to fix immediately.As to having to "force" open the column, you did not look close enough at the bottom of the column. There is a circlip at the bottom to facilitate easy removal of the bottom plug, and thus remove the packing.As for cleaning the column, you only need to pour a jug full of BOILING water down thru the condensor hole to "flush" the entire column.

Pete

Brewers Barn

http://wrlee.iwarp.com/index.html

Well done


----- Original Message -----
From: "sjkafjrae345" <sjkafjrae345@...>
To: <Distillers@yahoogroups.com>
Sent: Friday, August 02, 2002 8:34 AM
Subject: [Distillers] check this site out!.


http://wrlee.iwarp.com/index.html





Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/

Don't bother - it's just a porn link.



> sjkafjrae345 <sjkafjrae345@...> wrote:
>
> http://wrlee.iwarp.com/index.html
>
>
> ------------------------ Yahoo! Groups Sponsor
> ---------------------~-->
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> http://us.click.yahoo.com/p5uw2C/1ncEAA/Ey.GAA/e8NolB/TM
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> ~->

How does the high level of oil in the zest affect the result? Does it cause any
cloudiness, like Ouzo?

Bernard Morey



> waljaco <waljaco@...> wrote:
>
> Mandarin/Tangerine zest is used in the manner of orange zest(Grand
> Marnier, Cointreau) or lemon zest (Limoncello) to make a 'Mandarine'
> Brandy. You can eat the pulp or ferment it with sugar to make a more
> aromatic mandarin schnaps/schnaps. You could also use the zest in the
>
> final distillation of your 'mandarin/tangerine wash' or soak it in
> alcohol for 24 hours and redistill to make a mandarin 'schnaps' or
> 'eau-de-vie'.
> It appears the relevant flavor in citrus fruits is in the zest (minus
>
> the white pith which is bitter).
>
> Wal
>
>
> ------------------------ Yahoo! Groups Sponsor
> ---------------------~-->
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> http://docs.yahoo.com/info/terms/
>
>
> ---------------------------------------------------------------------
> ~->

Hello all , Just a few questions on boiler jacketed Stills.                  I'm
in the prosses of building a Still with a boiler jacket around it, the main tank
or jacket is 316 S.S. 17"x 17" and 3/16" thick, both top and bottem plates are 6
gauge 316 S.S.The distillation tank is 14 gauge 316 S.S. and is 8"x34" and will
set 4" above the bottem of the boiler tank. My first question is, will my boiler
tank be big enough to heat 5gals. of mash? My heat source can or will be two
4500wt emersion elements.    The boiler jacket will be insulated by two inches
of insulation and have a protected cover sheild around it.        Second
question should my heating elements be at the bottom of the boiler or midway?
third question should I add a water circalation pump along with the water pump
for the boiler? Fourth Question Should I add a water preheater? I have all the
safety valves such as a low and high water regulators, pressure gauges and auto
blow off valves , digital temp and automatic high pressure shut down switches.
So not much chances of possible problems there,              Last tech.
question. would a steam injection device with a one way or anti backflow valve
located in the distillation tank be of any value and what would be the best way
to keep it from clogging durring operation if a heavy grain or fruit pulp mash
is used?  Would a fine screen around the orfice be of any help in protecting it?
I am able to make any thing that may be needed and would be glad to hear from
any one that uses a boiler jacketed still or has a steam injected system.
Cheers

----- Original Message -----

From: Aaron Pelly

To: 'Pete Sayers'

Cc: Distillers@yahoogroups.com

Sent: Thursday, August 01, 2002 5:03 PM

Subject: RE: complaints with Euro 30

Pete,

 

You misunderstand me. I have no objections. In fact I expected nothing less than to be ripped off. My expectations were met precisely.

 

I have no questions either. I was merely passing on my experience to someone else wanting to use shattered safety glass in their column.

 

As to your circlip; It is in fact a piece of bent stainless wire held there by nothing more than a little bit of friction. The plastic plug that it 'holds' in place however was a bastard to remove and I resorted to a big self tapping screw and a puller.

 

The column was cleaned by distilling water initially, and by backwashing with hot water after every use. The clay and pieces of tyre were still present in the medium after over thirty minutes of boiling in water and dish washer granules.

 

On the whole, Pete, I am offended by your email. I feel accused of slander, ignorance, and ineptitude, and I would appreciate you either keeping your comments to yourself, or communicating with me in public.

Aaron Pelly
Solution Manager
Monkey Masters Limited
 
Phone  +64 9 489 5150
Fax      +64 9 489 5160
Mobile  +64 29 489 5150
email    apelly@...
Web     www.monkeymasters.co.nz

-----Original Message-----
From: Pete Sayers [mailto:brubarn@...]
Sent: Thursday, 1 August 2002 9:50 a.m.
To: apelly@...
Subject: complaints with Euro 30

Hi Aaron,have you tried going back to your point of sale, and take your objections to the retailer, who would then take your complaint to the manufacturers.Perhaps if you had tried that first, instead of posting it on the net, you might have had your questions answered, and your problem rectified.Having dealt with Spirits Unlimited for over 10 years, i have not come up against a problem they have not agreed to fix immediately.As to having to "force" open the column, you did not look close enough at the bottom of the column. There is a circlip at the bottom to facilitate easy removal of the bottom plug, and thus remove the packing.As for cleaning the column, you only need to pour a jug full of BOILING water down thru the condensor hole to "flush" the entire column.

Pete

Brewers Barn

Just looked at my poll on what orientation your still is. Funny how
most peoples still face the same way.
Just wondering if, over the centuries, distillers have come to
recognise that you get a better product out of one side
of your still?
Or is it that we are all sheep following each other ?
Or what????
Check out the poll and see what I mean.

Edward

I found that a piece of coathanger wire, with a 1/4inch tip bent back into a
sharp "J" shape, can be pushed through the small vapor holes in the plastic
plug, where the 1/4" barb will catch, so I can then pull the plastic block
out.

There is a drink in South Africa called "Van Der Hum" - they use tangerines,
but most anything else works well.  Soak the fruit in some good vodka, along
with some wood chips for complexity in the base spirit, then try a little
nutmeg, cloves, and cinnamon- maybe some vanilla, and let it sit for a month.
  It's worth it.

He's a homebrew shop owner- Nice guy- I've never had problems with him- or
with you, for that matter.
now stop with the petty bickering- the both of you- I get that at work, I
don't need it here.

Citrus oil is highly volatile and apparently 43%abv and over is
recommended. Peel from an average lemon (50 g) contains 0.5-0.7 gms
of oil. Limoncello is made by steeping peel from about 6 lemons/1
litre of 30%abv alcohol (typical liqueur strength) without cloudiness.
See msgs 3064, 3605, 3925 for citrus.
Wal

--- In Distillers@y..., Bernard Morey <bernardmorey@o...> wrote:
How does the high level of oil in the zest affect the result? Does it
cause any
cloudiness, like Ouzo?

Bernard Morey



> waljaco <waljaco@h...> wrote:
>
> Mandarin/Tangerine zest is used in the manner of orange zest(Grand
> Marnier, Cointreau) or lemon zest (Limoncello) to make
a 'Mandarine'
> Brandy. You can eat the pulp or ferment it with sugar to make a
more
> aromatic mandarin schnaps/schnaps. You could also use the zest in
the
>
> final distillation of your 'mandarin/tangerine wash' or soak it in
> alcohol for 24 hours and redistill to make a mandarin 'schnaps' or
> 'eau-de-vie'.
> It appears the relevant flavor in citrus fruits is in the zest
(minus
>
> the white pith which is bitter).
>
> Wal
>
>
> ------------------------ Yahoo! Groups Sponsor
> ---------------------~-->
> Access Your PC from Anywhere - Free Trial
> http://us.click.yahoo.com/o5uw2C/0ncEAA/Ey.GAA/e8NolB/TM
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>
>
> Your use of Yahoo! Groups is subject to
> http://docs.yahoo.com/info/terms/
>
>
> --------------------------------------------------------------------
-
> ~->
--- End forwarded message ---

'Manderine Napoleon' which was once known as 'Manderine Imperiale' is
a cognac based liqueur 38%abv. Mandarin (tangerine) skins are soaked
in raw brandy and redistilled, sweetened and colored.

Here is a recipe for a 'Mandarin Liqueur' from a French site,
http://jg.graessel.free.fr/Liqueur/Manderine.htm
Recipes also for Citron (lemon), Citron Vert (limes), Orange, Agrume
(mixed citrus), Cointreau (made by suspending an orange in a jar of
neutral alcohol).

Mandarin Liqueur
8 mandarins
1 litre white rum
250 g sugar (11/4 cups)
125 ml water (/2 cup) to make a sugar syrup

Wash mandarins and peel zest. Juice the mandarins. Combine juice,
zest and rum. Steep/macerate for 4 weeks. Filter. Add sugar syrup.
Bottle and age for 2 weeks.

Here is a recipe for 'Cumquats in Brandy' which could be adapted for
firm mandarins.

Cumquats in Brandy
1 kg cumquats
440 g sugar (2 cups)
750 ml brandy (3 cups)

Prick cumquats with a fine skewer. Layer cumquats and sugar in glass
jar, pour brandy to cover fruit and seal jar. Turn jar upside down
once a week until sugar is dissolved.

Wal

At 04:18 AM 8/2/02 +0000, Wal wrote:
>'Manderine Napoleon' which was once known as 'Manderine Imperiale' is
>a cognac based liqueur 38%abv. Mandarin (tangerine) skins are soaked
>in raw brandy and redistilled, sweetened and colored.
>
>Here is a recipe for a 'Mandarin Liqueur' from a French site,
>http://jg.graessel.free.fr/Liqueur/Manderine.htm


... and for those of you who don't understand French
:  http://world.altavista.com/

Lynne

I second that ....i have been a member of this group for nearly two years
and it has been a really great mix of people, it does not need to be spoiled
by petty bickering.

Glenn
----- Original Message -----
From: <ups474@...>
To: <apelly@...>; <distillers@yahoogroups.com>
Sent: Friday, August 02, 2002 11:39 AM
Subject: Re: [Distillers] FW: complaints with Euro 30


> He's a homebrew shop owner- Nice guy- I've never had problems with him- or
> with you, for that matter.
> now stop with the petty bickering- the both of you- I get that at work, I
> don't need it here.
>
>
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>

The French liqueur site is best entered by going first to
http://jg.graessel.free.fr/Liqueur/
then choose your liqueur.
Wal

Msg 3584 has a Bailey's Irish Cream method.
Came across a variation in Spanish group (groups.msn.com) site
(Recetas, Secretos y Sabores). This one is useful for those concerned
with fat content!

Bailey's
2 cups whiskey (Irish or Bourbon)
2 tins (cans) sweetened condensed milk
2 tsp. vanilla essence
2 tsp. glycerine
1 tbsp. instant coffee dissolved in same amount of hot water

Place all ingredients in a large bowl and mix for about 5 minutes
until well blended. Bottle and keep in a refrigerator.

Wal

Hey the guy is probable right about expecting to get ripped off when
he buys something like this so he should not be complaining.
  First of all I have never seen anything on the web which I thought
seriously about purchasing. However there are plans for some really
good units on several places on the web and they really work. In fact
I have built five different styles and modified many of these in
efforts to improve the efficiency.So therefore if you want a good
unit and do not want to get ripped, then take advantage of the many
ideas placed out there for free and build your own.
  At least that is my thought on the subject. gaw

Hi.
Just posting more photos of the Alambics and Alquitars we sell in
Portugal.
If interested go to photo section and see file Alambics and Alquitars
Sold by Us.
Thank-you

--- In Distillers@y..., "   G&N" <glennnat@s...> wrote:
> I second that ....i have been a member of this group for nearly
two years
> and it has been a really great mix of people, it does not need to
be spoiled
> by petty bickering.
>
> Glenn
> ----- Original Message -----
> From: <ups474@a...>
> To: <apelly@m...>; <distillers@y...>
> Sent: Friday, August 02, 2002 11:39 AM
> Subject: Re: [Distillers] FW: complaints with Euro 30
>
>
> > He's a homebrew shop owner- Nice guy- I've never had problems
with him- or
> > with you, for that matter.
> > now stop with the petty bickering- the both of you- I get that
at work, I
> > don't need it here.
> >
> >
> >
> > Your use of Yahoo! Groups is subject to
http://docs.yahoo.com/info/terms/
> >
> >

Have to agree, with you guys, In this group there has been a
remarkable lack of name calling and the other bullshit that goes
with it. Long may it last, we don't need it or want it.

Petes my local supplier for all things distilling and I have always
found him to be more than willing to go the extra yard,be it advice
or help with a new product.

my two cents worth
Doug

Hello all,

I'm asking for comments on my current design (attached) before I visit the
plumbing supply house.

The design is an inline variant of the Nixon/Stone design.  This design is
my attempt at minimizing the number of large (expensive) fittings and the
required amount of modification to standard pipe and fittings, thus easing
construction and ensuring proper sealing.  Unions (the tapered metal to
metal seal type) are used to allow for cleaning and removal of packing.

The vapor/liquid separation is handled by a section of 3/4" pipe extended
through the top two bell adapters.  Its top extension is drilled and a 1"
cap is placed over the top (not soldered) to prevent condensate from
dropping directly back into the column.

The only modifications needed to standard fittings and pipe will be drilling
holes for the thermowell and needle valve, filing out the stops in the upper
two bells and drilling holes in the vapor/liquid separator.

Let me know if you see any potential problem or if any improvements suggest
themselves.

Thanks

Nick

_________________________________________________________________
MSN Photos is the easiest way to share and print your photos:
http://photos.msn.com/support/worldwide.aspx

http://kjiuy.8k.com/index.html

Nick,

> Let me know if you see any potential problem or if any improvements
suggest
> themselves.

I'd suggest a 2" column, rather than 1.5"   It will just be a little less
prone to clogging, is easier to pack, can handle more heat (go faster) etc.

Tony

----- Original Message -----

From: Distillers@yahoogroups.com

To: Distillers@yahoogroups.com

Sent: Sunday, July 28, 2002 11:18 PM

Subject: [Distillers] New file uploaded to Distillers

Hello,

This email message is a notification to let you know that
a file has been uploaded to the Files area of the Distillers
group.

  File        : /Technique of the distilation WITH PHOTOS.doc
  Uploaded by : patodonaldpt <Canadiense@...>
  Description : Usefull information of "Techniques of Distallation"

You can access this file at the URL

http://groups.yahoo.com/group/Distillers/files/Technique%20of%20the%20distilation%20WITH%20PHOTOS.doc

To learn more about file sharing for your group, please visit

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Regards,

patodonaldpt <Canadiense@...>







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