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georgiabooze

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  1. How many are using a mash meaning fermented grains, not a wash, in a direct fired pot still, or for that matter a steam heated still. Why have I read that it burns?
  2. looks like I throwed the fat in the fire. The truth hurts don't it.
  3. I know this is like beating a dead horse, but we cannot let the discussion die. I just read a post on not buying a still yet, just buying in gns. That is a bunch of crap. Make it yourself or do not get in the business. The way things are going, pretty soon we will see someone buying in gns and putting it in a barrel and calling it whiskey, or rum or brandy aor something else. This has got to stop.
  4. I recently read in the adi newsletter about a whiskey made with sugar and cornmeal in california. I thought it may be commonplace.
  5. It seems that you are saying that seperating the grains from the liquid, is very important. What about in a bourbon or corn whiskey, or rye?
  6. of those making whiesky, how many are adding sugar to the mash?
  7. Why, would you require a mash tun to make whiskey?
  8. Again, I am kind of new to this, but ain;t the definition of setback, the spent grains after they have been through the still?
  9. let me get this sraight in my head. sour mash still has active enzymes in it? also a hot fast fermentation would not require a mash to be sour? the barley malt does or does not add flavor to say a bourbon mash?
  10. How do the people on this forum view the use of commercially produced enzymes, instead of the very expensive and time consuming malt method? Also how many are using sour mash?
  11. Hello all! I am strting a distillery in Albany Georgia.
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