SC - Regarding TEA

[Ron and Laurene Wells]

In a message dated 98-01-05 23:40:35 EST, you write:

<< 
 
 > If you then rinse with plain water, you risk infecting the bottle with
 >  something again -- this is another reason to use sulfites, not bleach
which
 >  does have to be rinsed.
 
 Please don't take this the wrong way, but I use plain water to rinse mead
 carboys and have NEVER had a batch go bad. I've been brewing for 17 years.
 Beer would be another matter, I've seen beer go bad if you look at it wrong.
 
 Corwyn. >>


My kinsman would know.
My experience is mainly in distilling techniques (very rough distilling), but
our common relatives have a bit of experience in anything having to do with
alcoholic techniques of any sort.

My paternal grandfather was Barbour County, AL, bootlegger during prohibition,
my father was an ATF agent, and I have in my checkered past both made 'shine
and driven it.
(and yes, I have tasted first run shine straight from the tap, and 199 proof
shine made with good clean equipment and the best corn is smoother than just
about anything and packs the wallop of a nuke)

Mordonna (It didn't happen, I didn't do it, you didn't see it, and you can't
prove it)
:)
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