The group is not very responsive presently. It seems the number of members are dropping....
551
Lynne
ellemm@...
Apr 2, 2001 2:08 am
... Jan, I don't know if anyone replied to you offline, but just in case they didn't ... you could start looking for a source from this link: ...
552
janpam ooms
janpamooms@...
Apr 2, 2001 4:57 pm
Thanks Lynne,i will try them too,but i like to experiment with some different combinations of yeast and nutrients.I am also going to have a try on this mixture...
553
grot2@...
Apr 3, 2001 2:24 am
... You have it right. Cooling the column is misguided. I don't know how the idea started. The best plan is to have the reflux enter the top of the column at...
554
Mike Seaney
Mike.Seaney@...
Apr 3, 2001 8:33 pm
Ladies & Gents I'm not one to get in the middle of the tubes at the top or tubes anywhere else debate, I have tried both now and I have a simple reflux design...
555
Johno Oz
OzBrickie@...
Apr 4, 2001 8:59 am
Gidday mate Im no expert but I got results along those lines too until I did a proper seal test. Geez I reckon the angels got quite a lot the first few times. ...
556
Johno Oz
OzBrickie@...
Apr 4, 2001 9:01 am
Oh re: fermentation . Keep your temp up (25 C) AND constant. Oz ... _________________________________________________________________ Get your FREE download...
557
klcampbell
klcampbell@...
Apr 4, 2001 10:53 am
Mike,use your hydrometer to confirm that you have not got a stuck fermentation.I usually get 9.1Lts.@ an average of 93+% from 50 Lts.of wash using Turbo 8...
558
Johno Oz
OzBrickie@...
Apr 4, 2001 11:36 am
Quote from Tony's site "How much alcohol can you expect to make, knowing how much sugar you put in ? Easy. The theoretical yield is 51.1%, but you will get...
559
Thomas Hart
thart@...
Apr 4, 2001 7:30 pm
Howdy- I'm new in these parts, but not to this mad pursuit. I look forward to many future exchanges. Recently Lynn mentioned an interested in Cointreau. I...
560
Lynne
ellemm@...
Apr 5, 2001 6:46 am
... Thanks for this - coincidentally I have a fresh supply of 85% downstairs, so am looking forward to trying it. As for "not exactly cointreau", after the...
561
ups474@...
Apr 5, 2001 7:13 am
According to commercial literature, Jagermeister is a bitters not a liqueur, and it has: anise, poppy seed, juniper, and ginseng in it (Spirits &Cocktails,...
562
Tony Cahill
topcat@...
Apr 5, 2001 7:16 am
...
563
Brad McMahon
brad@...
Apr 5, 2001 7:18 am
... From: "Lynne" <ellemm@...> ... Gee I wish I did, or I wish someone made an essence for it. I would say it would be fairly difficult to do as I...
564
Brad McMahon
brad@...
Apr 5, 2001 7:23 am
... From: <ups474@...> ... Woah! That shouldn't be too hard to reproduce. I was getting close(ish) with sarsparilla and gin.. ok.. maybe mix gin,...
565
Lynne
ellemm@...
Apr 5, 2001 7:32 am
... Well, about all I could think of as a starting point was a bottle of high-octane cough syrup. ;) Lynne...
566
bn42ca@...
Apr 5, 2001 6:34 pm
Hi, I have a couple of questions regarding construction of a reflux column. I've been reading the earlier posts in the group and there seems to be some...
567
janpam ooms
janpamooms@...
Apr 5, 2001 7:09 pm
My results from 8 kg of sugar and a turbo yeast in 25 litres of water resulted always in approx 5 litres of 80% alcohol consistently.In the hotter months i use...
568
Thomas Hart
thart@...
Apr 5, 2001 9:04 pm
What a tangled web we weave... Let me see what I can do to cloud things further. In terms of packing material, the idea is to pack the material, whatever it ...
569
Kev
hurne@...
Apr 6, 2001 12:06 am
Ian, ... Everyone's still design is different, so the needs of the column are different. The basic idea of having a reflux column is to increase the number of...
570
Kev
hurne@...
Apr 6, 2001 12:54 am
... success ... Thanks for that, Tom - I'm off to get a couple of good oranges this weekend :-) ... notion that ... to be ... Yep, I'm with you all the way on...
571
ups474@...
Apr 6, 2001 2:04 am
bourbon isn't a difficult drink to make. Just use some of the artificial aging methods to speed things up. Heating and cooling the spirit while in contact...
572
Kev
hurne@...
Apr 6, 2001 2:35 am
Thanks! That's what I love about all this, there's always something new to learn - and taste! I'll try your suggestions out. I think the main problem I have...
573
bn42ca@...
Apr 6, 2001 3:59 am
This does help me think things through a little clearer. Thanks to you and Tom the Pastor for you advice. If anyone else would like to relate details of their...
574
Thomas Hart
thart@...
Apr 6, 2001 4:49 pm
A question for anyone who can help. If I retrofit my reflex still with a condensing unit that allows recirculation of my distillate to promote fractionization...
575
Mike Seaney
Mike.Seaney@...
Apr 7, 2001 9:41 am
Thanks to Oz, Ken and Jan for your replies, I can see I am definitely way off in the quantity line. the target now is around 4 litres min. @95% per 22 litre...
576
Johno Oz
OzBrickie@...
Apr 7, 2001 12:24 pm
No mate, not the carboy. I meant sealing all your joints in your still. Remember. Any leak before your condenser allow alcohol to leave the system as a gas and...
577
Mike Seaney
Mike.Seaney@...
Apr 7, 2001 2:08 pm
Oz, thanks again - I guess the wonderful heady aroma in the kitchen while I'm cooking is taking a goodly amount, especially over 12 hours or so. Regards. Mike...
578
graeme_smithson@...
Apr 8, 2001 6:38 am
Hi group, 12 hours - twelve hours - what are you making???Hot-cross buns??? excuse me coming in here - do not know what your wash volume is - and yes! I use...
579
Kev
hurne@...
Apr 9, 2001 12:53 am
Tom, AFAIK the way to stop the pooling is to make sure that gravity is working for you. Introduced back into the column, the condensed liquid will fall back...
