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Dan P.

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  1. Exactly, it was probably made by a bloke who was a pot and pan maker rather than a still maker, and he might have tinned it because it would have seemed odd not to. It would definitely be worth checking it for lead, though. The used to put it everything!
  2. You suggested that the "stillage" would contain nutrients for the yeast, namely dead yeast, while the original post suggested using that left over from a "spirit run", suggesting to me that a strip run had been made, and that no yeast would be present. Thus; confusion.
  3. There seems to be confusion as to what we are talking about here. Traditionally in pot stilling what is left after the spirit run is discarded. Rather I should say in some traditions of pot stilling, it is seen as purely a waste product, or even deleterious to the quality of the spirit if recycled in any way.
  4. Vanilla and coriander whiskey? Yikes!
  5. Try a cultured lacto? Problem with brett is that it can be slow to show itself, and there must be at least as much variety in brett as in cervo. If you want answers of value, your best bet is to experiment yourself.
  6. A lot of the yummy ripeness of a natural fermentation is lactobacillus. That's my theory, anyway.
  7. I have never had a problem with spontaneous fermentation of any fruit. It will give you the funk you are looking for, but there is that unknown small percentage of chance that your ferment will turn on you, or so we're told. I've never seen it happen myself.
  8. Not really pertinent to the discussion, but "traditional" bordeaux is not 14-17% (17%???). More like 12%.
  9. Unmalted grain, and the fact that it is largely made in column stills.
  10. The lubricant is that if 1/2lb dextrose per gallon (2-3% abv?) equates to an increase in the %abv of your wort of 10%, it means your wort is something like 20-30% abv. Pretty lubricious!
  11. I am not an expert but wouldn't the less expensive way of doing this be a steam coil, rather than a jacket?
  12. 1/2 lb per gallon doesn't sound that small to me. Seems like a slippery path to start down. Seems like a shortcut, and one of questionable integrity.
  13. Adding water to the low wines to bring them down to 20% or so before spirit run might come under "hydroseperation". Don't ask me what it means or how it works.
  14. I disagree that it will make it hot (you are possibly thinking of cane sugar?), but otherwise agree that it must be more cost effective to better convert the grain you are using, surely? As to whether it would be allowed, you must ask the arbiters of such things directly. I would be hesitant to presume that all "corn sugar" is always made from maize, though.
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