Aussiedistiller, Home Distilling, Moonshine, Home Brew

Wellsy wrote:Hey NED
I lived for 25 years in Echuca, lovely spot

Wellsy It is, but it can get damn hot in summer, we have had 40 to 45 deg. Those temps usually only last a week though as you would have experienced.

Hey mate if your anywhere Newstead and thats south of Castlemaine and North of Creswick, call into the butchers and get some Bull Boars. For the uneducated people google them :text-lol:
My grandfather on my mums side (Gervasoni) made them and this is the best ones you can get in Victoria. Sometimes he has Bull Boar patties.

Cheers

We always found the heat during the day was bad but it just does not cool down at night, worst night we had up there it only dropped to 33 degrees. We were up there on black Saturday and it got to 47 bit that was the worst it ever got. I know exactly where Newstead is so might need to do a run for those bull boars. A good snorker is worth driving for :)

Yeah bullboars are all the go around here and they are pretty good, Dutch Tucker. Back home we were surrounded by German smallgoods something I really miss around here. Ya can get haggis but can not get metwurst for love or money and the black pudding here is a fair bit plainer than the old blütwust.
Summer is great here pity it only lasts a week or two.

Wellsy wrote:We always found the heat during the day was bad but it just does not cool down at night, worst night we had up there it only dropped to 33 degrees. We were up there on black Saturday and it got to 47 bit that was the worst it ever got. I know exactly where Newstead is so might need to do a run for those bull boars. A good snorker is worth driving for :)

Your right about the weather
Beef and Pork, plus a dozens of spices and of course red wine

crow wrote:Yeah bullboars are all the go around here and they are pretty good, Dutch Tucker. Back home we were surrounded by German smallgoods something I really miss around here. Ya can get haggis but can not get metwurst for love or money and the black pudding here is a fair bit plainer than the old blütwust.
Summer is great here pity it only lasts a week or two.

Sorry Crow need to correct you there. They are Italian, made by the Gervasoni Clan during the Gold Rush era. (Manily around the Yandoit area)

Bit of history here :- The name in Northern part of Italy in a small village called "San Gallo" (Near Bergamo) was Le I Talionna's.
Of course the Aussie, because they were made with Beef and Pork called them "Bullboars" and the name stuck.

You can boil them or put them on the barby. I like the B-B-Q better

Cheers

Ned

:text-+1:

Snorkas should never be boiled, always cook them on a hot plate

So come on where’s the pictures :law-policered:

1 word of warning Stig if you are asking for pictures. Do not, repeat , do not, google pictures of sausages as you might not get images you really wanted to see :laughing-rolling:

The Stig wrote:So come on where’s the pictures :law-policered:

Okay Stig you asked for it :text-lol:

The black one is hung and dried like a salami for about 8 weeks

Learn something new every day, was local yokels told me it was Dutch. The smallgoods around here are not the same as SA even if some products have the same name they are a different style. My partner likes a place down at Bell Post called something like secceida meats that do all Slavic smallgoods. Right here it's pretty British centric which some is pretty good and some ( like Devon) not so much.was cooking haggis up the other week and was a bit fast causing it to split, God what a disgusting mess :puke-huge:

I wanted still pictures not food pics :laughing-rolling: :laughing-rolling:
Show off your new toy

The Stig wrote:I wanted still pictures not food pics :laughing-rolling: :laughing-rolling:
Show off your new toy

I dunno stig, those snags look pretty good too...
We do however like a bit of copper or shiny stainless porn though :laughing-rolling:

The Stig wrote:I wanted still pictures not food pics :laughing-rolling: :laughing-rolling:
Show off your new toy

My Bad :text-lol:

The Stig wrote:I wanted still pictures not food pics :laughing-rolling: :laughing-rolling:
Show off your new toy

Stig you may not have seen my still that I purchased from Andrew :text-lol: :whistle:

Hey whilst I have the brains trust here . I have always got 93% and just doing a run and only getting 85%
TTFW 36 litrtes @25%
4 Plates with packed section 1kg of copper on the bottom 500kg of copper on the top and filled with scoria.
No leaks, Plates pretty even at 85%
I did notice the top plate started to flood a bit when temp got to 85 in the boiler, but I had two element on. This was when I was heating with full reflux on.
I wonder why its changed.
Any suggestions tks

I was talking to Wellsy :laughing-rolling: :laughing-rolling:
But i must agree those bangers look the goods Ned

The Stig wrote:I was talking to Wellsy :laughing-rolling: :laughing-rolling:
But i must agree those bangers look the goods Ned

Ha Ha All good :text-lol:

Hey Ned.. sounds like it should be right.
Whats your output at the 85% and is the Abv dropping or sitting at the 85%?
My only thought was whether or not you've got a bit of flooding in your packed section from it being too tight? :think:

Here you go Stig
Don’t panic about the plastic collection jug this was for the vinegar run

Isn’t that the most beautiful thing you have ever seen :)

dans.brew wrote:Hey Ned.. sounds like it should be right.
Whats your output at the 85% and is the Abv dropping or sitting at the 85%?
My only thought was whether or not you've got a bit of flooding in your packed section from it being too tight? :think:

Hey Dan, Its was steady at 85%, but after the foreshots I have been able to get it to 90% and its pretty stable at that.

I reckon your right. I might have bumped the 500ml packed section when putting it on after the stripping run.
Output is about 2.5 litres a minute (drip drip dribble) for the foreshots and 2.7 litres for Heads etc (pencil line)