Dear Mr. Large Wheel!!!
Thank you for that, yea, there's a lot of old farts out there that surely can & will benefit from this type of delivery system.

(new Pph) I'm certainly NOT trying to create a new type of forum on here, there's many other places for that. I just wanted to explain what I was after in order to help those people that are trying to help me, understand my intentions.

(new Pph) As far as a sample, that might be a possibility, but until I perfect (+/- 2 weeks from now) my techniques and can more closely standardize my concoction, I'll not be letting anyone try it. Strictly on me.

(new Pph) I believe solicitation on these forums is a no-no, and until I get enough posts (I think) I cannot send/receive "PM's", IE, I'd have you PM me for further discussions; if this can be, by all means PM me...

(new Pph) I have been researching this for many, many years. Since 1996, we are legal here in California and there is an over-abundance of people supplying that area of the medical aspect. I tried but came into it without many sources to unload my wares having few "connections" and only living here since 1989; so I started researching being able to come up with something "different" and this seemed to fit. I have the smarts to do it, have the resources too, so what the hay, I say, why not.

(new Pph) I really don't drink alcohol much anymore, cannot afford it. Now this opens a new venue up for me because, like I said before, I am surly gonna' have a lot more alcohol than I need, It is just that I want to do everything myself. I don't know what 151 rum costs in the liquor store but am guessing around $25.00 a fifth, at least here in "rip off California". I get the sugar really cheap (#12 lbs. for $7.50); I have about 8 lbs. of turbo yeast; already have all the equipment I need after buying the Brewhaus still, etc. so my costs to produce the alcohol I need are really low considering one ferment of 22 Liters will probably yield enough alcohol for 20 potion batches of 30 doses to the batch!!! Man, I gotta' stop counting the $'s, at least until I have some to count.

(new Pph) A-b-s-o-l-u-t-e-l-y love this site and am very grateful to people like you, who have helped me out. Watch out, I just might make something of myself after all...

(new Pph) Did the spacing help? Not trying to be a smart ass, just havin' some fun! Take it slow and easy.

Stirring is not a bad thing from what i have read. I have just made three washes and usually tip the fermentor back and forth gently to mix things up. I have read that yeast does not like too much oxygen once it has started doing its thing so you don't want too much aeration. And of course make sure your stirrer is sterilized.

I have a question for someone out there. I have a rum wash just about ready. can/should I use a clarifier? or just siphon it off the lees.

Firts off i dont know the answer to your rum question. i use clarifyers for everything including whiskey; but i am guessing you want to know if the clarifyer will remove flavor. With wine the real dye hards clarify with temperature and time.
I am guessin again. If time and cold will cause enough components to ddrop out and make the result clear then a clarifyer does the same thing.

AGAIN__JUST GUESSING :)

"+1 Ohyeah.

Rack it to a secondary fermenter/bucket and put it somewhere cold ... it should clear itself reasonably well ... easier said than done during the warm months."

"
Scotty, are you a retired squid/coastie? They're the only folks I know that use that terminology for refrigeration. It produces some funny looks in some circles! :)

I've been keeping my eyes peeled for a small refer that's big enough for a 7 gal. bucket. Most of what I find are too small -- they're all the college dorm room sized ones. Just big enough for some milk, soda and a few TV dinners."

Crystal river florida gulf coast. 70 years old, retired since 43. I had 2 refrigerators given to me over the years. I have both of those freebies in my florida room((closed in screen room)) one is a spare refer and the other is the kegorator. Born and raised on long island NY ((Sound Beach)) I dont know where i picked up the use of refer????

"Dang Scotty, you retired at 1 year old? Good job!

As far as clearing agents go, I use sparkolloid on occasion to clear a wash or mash, but mainly on AG and fruit fermentations. Helps to take the protiens out for a better run and does'nt take as long as waiting in the cold. Works well for me.

Have Fun."

Sparkolloid is used quite extensively in the wine industry. It is inexpensive and works extremely well- even where other clearing agents have not worked. If you purchase it in bulk (4oz- enough for around 10 x 5 gallon washes) then it works out to $0.30 per batch, which is a far cry from $2!

No, a clearing agent will not add to the flavor. All that it does is work on a positive-negative attraction to help get the yeast and other solids to settle to the bottom more quickly so that you have a clear liquid.