Moonshine Supplies Newsletter - Taupo, New Zealand - march

By: Moonshine Supplies  05-Apr-2012
Keywords: Wine, Beer, Spirits

This Newsletter has been a long time coming, but good things are always worth waiting for!!
When I first started putting out this newsletter I did envisage that it would come out more than once a year, however you have been keeping me so busy with orders that the reality has been I have just not had the time.
Anyway enough excuses.

OTHER HINTS
1: IF WOOD FUEL IS BEING USED ASH IS BEST OF ALL. IT GIVES A GOOD STEADY HEAT AND NO SMOKE. ALSO GOOD ARE HICKORY AND MOUNTAIN OAK.
2: ALWAYS USE COPPER . BEER DOESN'T STICK TO IT SO BADLY , AND THERE IS LESS
CHANCE OF ANY KIND OF METAL POISONING.
3: NEVER LET THE WHISKEY RUN TOO FAST . ALWAYS KEEP IT COLD WHILE IT IS RUNNING . IF IT KEPT AS COLD AS THE WATER IT IS BEING CONDENSED BY , IT WILL REMAIN SMOOTH AND MILD AND NOT HARSH TO THE TASTE. ABOUT SIXTY DEGREES IS NORMAL.
4: USE THE BEST WATER AVAILABLE ( MANY PREFER TO USE STREAMS RUNNING WEST OFF THE NORTH SIDE OF A HILL ) THE WATER COULD MAKE A DIFFERENCE OF SEVERAL GALLONS IN THE FINAL YIELD.
5: EVERYTHING MUST BE KEPT SPOTLESS . THE COPPER INSIDE THE STILL SHOULD SHINE LIKE GOLD . BARRELS TOO MUST BE KEPT CLEAN. SMOKE THEM OUT AFTER EACH USE WITH SEVERAL HANDFULS OF CORN MEAL BRAN SET AFIRE.
6: ADD THREE OR FOUR DROPS OF RYE FLAVORING TO EACH GALLON OF WHISKEY TO GIVE IT A YELLOW TINT AND A DISTINCT RYE FLAVOR.
7: THE PLACE TO MAKE THE WHISKEY IS IN THE BOXES . IF IT NOT RIGHT THERE NO
AMOUNT OF COOKING AND BOILING CAN SAVE IT.

I thought readers of this Newsletter would appreciate this little snippet
100 years ago - from the files of the New Zealand Herald
26 February 1899

Evidence of being drunk as a butterfly

The taste for alcohol, says the Revue Scientifique, is not the privilege of
man alone. It is well know that the horse will eagerly drink a quart of red
wine, and that dogs love to lap up beer.

The exploits of Gideon in Zola's Le Terre attest from the standpoint of
literature the bacchic tastes of the animal.

Now Medicine Moderne tells us of a demonstration, made by Mr Tutt, of London,
that even butterflies may go on a drunken spree.

In a public lecture, Mr Tutt shut up in a case male and female butterflies
with flowers of diverse species.

The female butterflies quenched their thirst modestly by sipping a few drops
of dew in the calyx of a rose.

However, the male displayed quite different behaviour and indulged in
characteristic intemperance.

They went straight to the flowers whose distillation produced the most
alcohol and indulged in their juices until they fell senseless where they
stood. The butterflies were dead drunk.

To further convince his auditors, Mr Tutt introduced into the case a glass of
water and several glasses of brandy. The male butterflies, without
hesitation, went straight for the brandy.

The fact does not admit of doubt.

Watching male butterflies in a state of freedom, they are often seen
attracted by the emanations of a glass of gin, or some other spirit, that has
been left on a garden table, and having drunk of it to excess, sleep the
heavy sleep of drunkenness

Keywords: Alcohol, Alcohol Distillation, Beer, Home Brew, Home Brewing, Spirits, Wine

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