Search found 792 matches

by manu de hanoi
Mon Nov 26, 2007 3:29 am
Forum: Recipe Development
Topic: Rice Alcohol vs Sake! First experience.
Replies: 108
Views: 91628

I have yeast for making rice alcohol/wine, they recommend to make a chimey in the cooked rice after inoculation, probably to let the bottom yeast breathe. Vietnamese pple usually age the alcohol by putting back the fermented rice in the alcohol jar, so that it fills a 3rd of the bottle. This adds a ...
by manu de hanoi
Mon Nov 26, 2007 1:20 am
Forum: Resources and Reviews
Topic: some youtube moonshine movies
Replies: 29
Views: 9649

grappa video is fine, i love the bamboo jacket condeser. The flow doesnt seem realistic. The fact that the cooling tube diameter is so small is interesting, the vapors must go thru very quickly, and the expansion chamber is nice too. I wonder about the possible applications of distilling under press...
by manu de hanoi
Sun Nov 25, 2007 1:29 am
Forum: Resources and Reviews
Topic: Google Patents
Replies: 1
Views: 1541

Google Patents

http://www.google.com/patents?q=rum+dis ... ch+Patents" onclick="window.open(this.href);return false;" rel="nofollow

it rulez ! What would we do without google !!!!
by manu de hanoi
Sat Nov 24, 2007 10:17 pm
Forum: Mashing and Fermenting
Topic: Cuts by temperature or percent???
Replies: 21
Views: 4663

I just re read ayoyo's patent on rum distill, he advises to remove the part between 50% and 35% ABV.

According to the chart on the parent site (which doesnt mach my experience), that would mean cutting out the distillate bteen 94 and 96 C. Has someone tried it ?
by manu de hanoi
Sat Nov 24, 2007 2:54 am
Forum: Mashing and Fermenting
Topic: Cuts by temperature or percent???
Replies: 21
Views: 4663

I dont think u can measure by temp using a pot setup, and If you did your thermometer would have to be just bfore the cooling tube. I do use a thermometer on top of my culumn and find it quite reliable, when temp rises to much increase the reflux, when reflux isnt efficient anymore and temp is aroun...
by manu de hanoi
Sat Nov 10, 2007 8:18 pm
Forum: Mashing and Fermenting
Topic: Aluminum pot?
Replies: 65
Views: 95647

You are right, lead poisoning is very fatal but distillation <b>removes the water/liquid from the lead</b> and it stays behind in the pot. Anything <b>after</b> the pot cannot have any lead in it because the distillate has been condensed back into a liquid. Happy distilling :D Dudez, that's the the...
by manu de hanoi
Mon Nov 05, 2007 3:33 am
Forum: Related Gas Accessories
Topic: Need heating tip (I use coal)
Replies: 27
Views: 7032

rhum, vodka, orange vodka
by manu de hanoi
Thu Nov 01, 2007 11:17 am
Forum: Related Gas Accessories
Topic: Need heating tip (I use coal)
Replies: 27
Views: 7032

I am note sure i understand but that's what i call my jacket, it's a kind of outer wall surrounding the boiler (15 cms space between the boiler and the jacket) and furnace that i use to isolate from the winds. I'm not really sure what your boiler looks like so this may not help, but I'll throw the ...
by manu de hanoi
Mon Oct 29, 2007 2:16 pm
Forum: Mashing and Fermenting
Topic: Aluminum pot?
Replies: 65
Views: 95647

i started distilling with an aluminium pressure cooker. A cheap chinese one. The setup was very easy, and it was very interesting for experimenting my firsts distillations. Now I realise it gives a metallic taste, and since it's too small anyways, I had made a 2nd one (stainless). I still use the pr...
by manu de hanoi
Mon Oct 29, 2007 2:08 pm
Forum: Related Gas Accessories
Topic: Need heating tip (I use coal)
Replies: 27
Views: 7032

i am living in vietnam, dont see how that help except that :
a 13 kg buthane costs about 15$ too whereas 10kg of coal goes for 1 $
by manu de hanoi
Mon Oct 29, 2007 5:09 am
Forum: Related Gas Accessories
Topic: Need heating tip (I use coal)
Replies: 27
Views: 7032

cut 4 peaces of 5v tin an lean em round the kettle then chink the cracks with rock wool or somethin theres abouts I am note sure i understand but that's what i call my jacket, it's a kind of outer wall surrounding the boiler (15 cms space between the boiler and the jacket) and furnace that i use to...
by manu de hanoi
Sun Oct 28, 2007 7:09 am
Forum: Related Gas Accessories
Topic: Need heating tip (I use coal)
Replies: 27
Views: 7032

im on top of the rooftop ! lot of air there.

20kg can be used for 3 distill. How long a propane bottle would last ?
by manu de hanoi
Sun Oct 28, 2007 3:36 am
Forum: Related Gas Accessories
Topic: Need heating tip (I use coal)
Replies: 27
Views: 7032

i have 2 ways to control the heat, the size of the air intake and the fan of the air intake. Between tweeking these and the speed of dropping at the end of the still there is about 1 or 2 minutes delay. For now it's fine and the heat is quite stable. Only trouble is that burned coal stack up on the ...
by manu de hanoi
Sat Oct 27, 2007 12:59 pm
Forum: Related Gas Accessories
Topic: Need heating tip (I use coal)
Replies: 27
Views: 7032

Need heating tip (I use coal)

Hi Dudes, My still is a 10cm wide, 1m tall reflux column with a 100l (25 gallons) boiler. I put that on a coal grill with a fan to force air in the fire. The boiler is on top of the coal grill and there is an aluminium jacket around all that (i would put a pic if i had a camera). The jacket is used ...
by manu de hanoi
Sat Oct 27, 2007 12:31 pm
Forum: Still Related Hardware
Topic: Spiral Still - an OK option?
Replies: 36
Views: 11343

I have a steel boiler, a steel column and a steel jacketed condenser. From prev experience I noticed a huuuuge difference after inserting copper. So what I did is insert a rolled up copper paper (really thin copper) on the top of packing. It does it's job well. And seeing how difficult cleaning this...
by manu de hanoi
Sat Oct 27, 2007 12:11 pm
Forum: Column Builds
Topic: Improvment on Bokakobs Angle Plate Still
Replies: 26
Views: 60394

it's hard to have a clue about the discussion since the original pics are gone
by manu de hanoi
Sat Oct 20, 2007 8:03 am
Forum: Sugar
Topic: How Much Sugar and Water to get the highest % wash?
Replies: 15
Views: 7009

start with 15% sugar in weight and slash the water when pouring in, this will give u a robust start, keep 20% of the container empty, then a coupla days later, add 5% sugar, and repeat every 2 days till it doesnt work anymore.
by manu de hanoi
Thu Oct 18, 2007 11:57 am
Forum: Sugar
Topic: BLACKSTRAP MOLASSES
Replies: 23
Views: 14589

Johnny Reb wrote: The still will be an all stainless steel pot still
use copper somewhere, that's very important. you'll save 3 frustating weeks aerating.
by manu de hanoi
Thu Oct 18, 2007 11:50 am
Forum: Sugar
Topic: BLACKSTRAP MOLASSES
Replies: 23
Views: 14589

I fineally found a place where to buy the molasses and the price was excellant at approx US $.60 cents a gallon. But there was a condition that I have to order a minimum amount. Now I have a bigger problem.................................................... Read furthur down Where the hell do I sto...
by manu de hanoi
Thu Oct 18, 2007 11:01 am
Forum: Mashing and Fermenting
Topic: adding heads
Replies: 5
Views: 1707

sometimes heads have a nice perfume you'd like to keep.
by manu de hanoi
Thu Oct 18, 2007 10:46 am
Forum: Mashing and Fermenting
Topic: What'd ya'll make today?
Replies: 6949
Views: 738521

hi pinto, i have a few questions : 1) what is the purpose of shirley's doubler ? 2)what was the final avb ? 3) what is the purpose of the double pot distilling vs a single reflux distill ? you could get the same result with a column (adjusting reflux to your taste), reflux column isnt necessarely vo...
by manu de hanoi
Wed Oct 10, 2007 11:01 pm
Forum: Sugar
Topic: Molasses Mash
Replies: 27
Views: 14595

Re: Molasses Mash

My question is what should I do now??? Let it sit until it completely stops bubbling then pitch more EC1118 if the gravity isn’t where I want??? Pitch a higher tolerance yeast???? Suggestions are welcome. PNW taste your mash, put in your mouth and then breath in some air, that will help telling you...
by manu de hanoi
Wed Oct 03, 2007 4:40 pm
Forum: Mashing and Fermenting
Topic: What'd ya'll make today?
Replies: 6949
Views: 738521

today I'll try to ferment pineaples and oranges. I am not convinced that fermenting fruits gives better taste than maceration but i'll try the following:

1) slit oranges with the skin + sugar (these oranges arnt very sweet)
2)very ripe pineaples
by manu de hanoi
Wed Oct 03, 2007 11:29 am
Forum: Sugar
Topic: Molasses Mash
Replies: 27
Views: 14595

why the orange ? Flavour? :wink: I read a molasses recipe on here somewhere that said to throw in a sliced orange. I've never fermented molasses before so I thought I'd try. It's to the point now where I can actually smell the orange through the strong molasses smell. I hope I can get around to run...
by manu de hanoi
Tue Oct 02, 2007 8:12 pm
Forum: Sugar
Topic: Molasses Mash
Replies: 27
Views: 14595

why the orange ?
by manu de hanoi
Tue Oct 02, 2007 8:07 pm
Forum: Flavoring and Aging
Topic: The real Mc Coy
Replies: 8
Views: 2976

so ?
by manu de hanoi
Fri Sep 28, 2007 11:07 am
Forum: Flavoring and Aging
Topic: The real Mc Coy
Replies: 8
Views: 2976

Marionette wrote:Isn't it from ageing in wooden barrels?
is whisky dark ?
by manu de hanoi
Fri Sep 28, 2007 5:53 am
Forum: Flavoring and Aging
Topic: The real Mc Coy
Replies: 8
Views: 2976

The real Mc Coy

If you guys wonder why dark rhum is dark indeed, just consider the following recipe, so simple so good :


step 1 : dilute your ditilled rhum with molasses dunder till you get around 40% abv

optional step 2 : put the usual spices

Cheers
by manu de hanoi
Wed Sep 26, 2007 9:24 am
Forum: Mashing and Fermenting
Topic: Question over Spirit Run
Replies: 20
Views: 4426

The Chemist wrote:(Psssst...the "magic flavor" develops during aging...)
I dont feel like waiting 3 years and im not even sure about that (and no oak available). How long is industrial rhum aged ?
by manu de hanoi
Wed Sep 26, 2007 9:11 am
Forum: Mashing and Fermenting
Topic: Question over Spirit Run
Replies: 20
Views: 4426

manu, you do not add the backset (dunder) to the spirit run. You add it to the next fermentation. Thus, the first fermentation is just corn, sugar, water, yeast. The 2nd (and 3rd, 4th, ...) are corn, sugar, water and backset. Adding of the backset is what makes it "sour". H. That's what's...