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Is there no chance of getting some sort of press, perhaps squeezing the goop through a muslin bag, so that you can drain off the liquid to make it easier?...
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I based my distilling on this image....hope it helps...You do not have permission to view this gallery.
This gallery has 1 photos.
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I got 86% on this morning's gin distillation and, as Dewald says, cut it with water, but to 45% (I like a nice round number). I use the O3 water we get...
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At R165 for a 500g tub of OxyDet at a homebrew shop, R200 for 5kg is a bargain! I'm in....
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I see this isn't pure percarbonate, but a "blended product". Any idea what else is in it, or whether it actually is okay to use on food utensils?...
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Substitute for OxyDet
Hi Folks,
Oxydet is my cleaning agent of choice, but with now living in Sedgefield, I don't have a local supply store near me anymore and...
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Hi Simon....Good job on the upgrade. Looks great.
Any chance of getting a "Mark All Channels Read" button on the bottom bar of...
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I concur with the choice of malts, especially a peated malt, particularly if you want to get the kind of aromas of an Islay malt.
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Yeah, I know. I will also drink Pepsi Max or Zero with Captain Morgan or Jack Tarr. My own rum, however, is only ever on ice. Maybe this is your opportunity...
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Nooooooooo.....don't do it!!! At least only serve it on a single block of ice... ...
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I use an airlock as well, for both normal fermentation and cold crashing. BUT, I fill it with vodka. As far as I'm concerned, anything that gets through...
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Must say, I'm pretty much the same. I sanitise my fermenter before pitching (just in case), but that's it. The kettle is always clean, so no need to sanitise...
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250lbs of baked goods = 113kg = 100 bottles of vodka..........now that is a SERIOUS sugar content, and an excellent return on investment.
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Could you share that detail with us, please? I would be interested in a decent plastic FV......
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