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Maritimer8692
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Posts: 1
Joined: Fri Mar 09, 2018 7:49 am

*NEW* Member from Nova Scotia

Post by Maritimer8692 »

I've been making wine, beer, Kombucha for many years and recently (last 10 years) making ethanol. I'm using a 66 liter modified stainless steel beer keg with a 300 cu in SS reflux column feeding a modified evaporator (copper) from a commercial appliance. The heat source is an 80,000 BTU propane burner.

I mostly use a sugar wash with 20% Turbo yeast. I double distill my ethanol and I fully clear the wash before I run it.

I now need some advice as I'm about to add an infuser (home made) to the still to make flavoured ethanol.

Cheers!
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