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questions about brewing 101


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27 replies to this topic

#21 permafrying

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Posted 30 July 2013 - 11:32 AM

lol ill put it up sometime soon then. its ghetto but it surprisingly turned out good compared to some other things ive brewed. i need a still :-\

#22 permafrying

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Posted 02 August 2013 - 09:58 PM

sorry for the late response. the yeast i have is pasteur champagne yeast the package is yellow

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#23 Uncle G

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Posted 06 August 2013 - 04:42 PM

I order some red star PREMIER CUV√ČE WINE YEAST. I am going to checkout the yeast your holding.

#24 Baby Squid

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Posted 10 August 2013 - 07:55 PM

I use cuvee yeast for cider all the time. Works pretty good and can handle high ETOH levels and keep on cookin.

Big plus for freezing out some high test goodness too.

#25 Uncle G

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Posted 10 August 2013 - 10:25 PM

I got a chard barrel and filled it full. Making some whiskey now.

#26 jimboyia

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Posted 11 August 2013 - 01:11 AM

Just curious.

First question to teacher(s) about mesh

1. best yeast? cheapest is best for foaf, if it takes while to ferment not a problem.
2. Should ya add corn? Or just sugar, Or ???????
3. Plastic cooler make a good container for the mesh?

Made wine before and can make air trap.

About the foaf still thoughts.

Swim doesnt understand how do you tell when the poison is off. Best ways to tell? Been the biggest reason why no lightening has ever been made by her.

Any thoughts is cool.

I haven't read the whole thread but I can tell you that I was a winemaker (hell, they even paid me to do it!) and I've also got some experience distilling. The poison you talk about is methanol and will kill you if it doesn't first turn you blind. But, because of it's simple molecular structure (1 x C) , it distills at a lower temperature than the ethanol (2 x C what you're really after). So, the trick to getting rid of the poison is by knowing its distillation point and ensuring that everything that is released by the still up to and slightly beyond this temperature point you just get rid of. Temperature control during distillation is EVERYTHING. Anyways, it's Sunday morning, kids..... you want some more help please send me a PM. Good luck!

#27 Uncle G

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Posted 08 January 2014 - 02:35 AM

Little cloudy but taste good.  Only made the first cut.  

 

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#28 Prismatichawk

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Posted 08 January 2014 - 08:54 PM

For mash I always used turbo yeast and cain sugar as a quick easy way. turbo yeast rolls fast as hell and high percentage and if you want a whiskey you can add cornmeal to the mash as a cheap whiskey. Didn't need the cornmeal though for some quick shine in a stainless keg still. Think it was 172 fahrenheit at still head .one third heads, one third run, one third tails you can tell when heads is over when it stops feeling slippery or by taste


Edited by Prismatichawk, 08 January 2014 - 08:55 PM.





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