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I just stoped in to say hi to some old friends, Jessie,Tater,theholymackerel,Grayson_Stewart,Fourway,Yttrium,knuklehead,AkCoyote,pothead,Professor Duck. I hope I didnt miss anyone. You guys are doing a great job with the site, its growing very nice. I would also like to thank all the other members t...

Hey every body its been a long time, But thats not your falt LOL. A good friend of mine wants to learn how to distill so im giving him this addy to the fourm and to the mother site and our wiki. Gonna start him off right.
Hey Jesse and Tater you guys take it easy. Catch ya's later, Bear.

Hey Uncle Jesse I wish you the best of luck in your new venture. I am sorry that i havent been contributing to the forum like i used to, but i felt that i wasnt adding anything usefull any mor so i stoped coming. Plus my pc died and i just got a new one and while i was getting things in order tater ...

The Red Star champange yeast would be a good choice for this wash. It has a temperature range from 59F-86F and a Alcohol Tolerance Level of 13-15% and the Flocculation is Medium-Low.

Sorry but i have to come back and add this: You said and he says that the cadmium in silver solder shouldn't be soluble in ethanol . Well it is (useing the word shouldnt is neither a yes or no answer.This should have told you that he didnt know if it did or didnt). Then you say as the liquid needs t...

I think your industrial chemest should go back to the industrial chemest school. He obviously doesn't know what he's talking about.
DO NOT USE SOLDER WITH CADMIUM IN IT!!

KatoFong wrote:

possum wrote:...todays word is agressive solvent.

That's two words.

Thats funny

Go here http://www.howtobrew.com/sitemap.html" onclick="window.open(this.href);return false;" rel="nofollow

Try boiling it in a pot of water on the stove to clean the pores and then put it in the oven ( but be carefull of the vopors they will burn)

With out doing a starting SG I dont know how But if ya do a starting SG...before ferment and a finish SG after ferment you can use this. To calculate the final strength of the wine,sprit, write down (omitting the decimal point) the S.G. at the start of the ferment (i.e. after the sugar was added). S...

Keep it in the mid to high 70's try not to go below 68 or above 80 these are the temp. that i use and it seems to work good for me.

Bujapat
The question in the topic was.. Any reason not to use bread machine yeast? my answer was ( nope ). Us yanks have very many words that mean the same thing and nope simply means (no)

Nope use it,it's the same as bakers yeast most likley it's rapid rise or quick rise but it is still bakers yeast

Quick Rise Yeast are different strains than Active Dry Yeast. Quick Rise Yeast are grown with a higher level of nutrients and are dried to lower moisture content. The particle size of Quick Rise Yeast are finely granulated to allow complete hydration of the yeast cells during the mixing process. The...

[quote="Griff7887]I'm starting 2x5gallon batches tomorrow with 3x7gram packs of that yeast in each can. One I am using the 5kg of cane sugar, the other 2.5kg of cane sugar and 2.5kg of brown sugar.[/quote] Thats about 2lb 3oz per gallon it should give you a SG of roughly 1101 with a Potential Alcoho...

I like it. We could have questions like: How many plates would you develop in a 2" x 36" fractionating column (copper mesh packing) with a 1500 watt element (with no attenuation) at full boil? What would be your vapor speed? Or: Why is malting necessary? What is the optimal temperature of the water...

Adds real body to the rum.


I dont care who ya are thats funny.

What kind of pot do ya have(What is it made from) What kind of condencer do ya have, we need to know these things to determin what would be the best way to attatch yer condencer to yer boiler. If yer condencer is a coil in a container of water hook it up with copper tubing, if yer condencer is a lie...

This kinda makes ya wounder whats realy in those oak barrles
http://news.yahoo.com/s/nm/20060504/od_ ... GQYoopuoJi

The only rubber stopers that are food grade are the white ones used for the air locks in ferminters and carboys. All the others have a sulfur compound in them and are not food grade, and the ones that are food grade wont stand up to the heat that you intend to put it through so dont use it.

An interesting IDEA just popped into my head while reading this thread. How about a "Distillation Certificate" I see that each contributer has a title attached to thier name. (I'm still an apprentice :( ) A moderate test could be devised with all the answers to be found on the affiliated websites. ...

This is what was sent to me "Unfortunately, when a barrel goes bad there is not much you can do, other than get it out of the cellar so it doesn't contaminate the other barrels. Aceto bacteria tend to become airborne very easily." Sorry for you but your wife might have two good planters if you cut i...

I sent a e-mail to a cooperage to see if they would know what could be done. I will post their answer when i get it. But from my understanding, once the vinegar bacteria has established itself in the wood, the barrel is done for, i may be wrong, I dont know how long it will take them to get back wit...

The strain is most likely acetobacter. These bacteria are principally airborne, but are also carried by the so-called vinegar fly. Now to try and answer your question. The only difference between the best wine that you have ever made and the best vinegar that you will ever make is the type of yeast ...

You want easy, it dont get any easier than this, Use the campdon tablets. Tablets must be crushed to use, but this ensures the proper dosage and assists in their dissolution. The active ingredient in Campden tablets can be purchased bulk from most winemaker suppliers under its chemical name, potassi...

This site might have what your looking for
click here

At their site click on control valves page 404 and look for plug valves... This is what I use on my valved reflux. It's a type of ball valve.

And run it through at least twice

tater wrote:lol you can take a horse to water but ya cant make them drink .

No ya cant tater but ya can drown that S.O.B

HONEYSUCKLE Honeysuckles are best gathered shortly after they open and when dry. Pick the flowers only. Stems and flower heads are not desired. The flower petals will pull off easily. Lightly pack the petals when measuring. HONEYSUCKLE WINE (1) 6 cups honeysuckle flower petals 7-1/2 pts water 2-1/2 ...