SC - peach mead?

[Nick Sasso]

A wort chiller is something that quickly drops temperature of your
heated fermentable liquid to 70F for pitching.  The most common
technology I am aware of is 30-50' of 3/8" copper tubbing coiled in
12-16" diameter.  The ends bend stright up through the middle and rise
about 6" above the whole.  To each off these ends is attached
hose/tubing with one having a threaded fitting that fits your faucet
(usually garden hose sized).  

You drop the contraption into the boil for last 5 to 10 minutes, then
hook it up when flame is off.  One end to kitchen faucet, free end
into sink, out window, etc.  Turning on th water makes a great heat
transfer unit for the wort, not unlike your car radiator.  In 20-35
minutes, depending on effieciency your stuff is ready for the
yeast.....way better than "cover and wait overnight".

I hope this is a clear description of what I spoke of in earlier
post...if not I'll cheerfully try again :o)


niccolo





- ---LYN M PARKINSON <allilyn at juno.com> wrote:
>
> >>Then cool with wort chiller and place fruit in the fermenter with
the
> must.<<
> 
> This thread is great, I'm learning a lot.  What is 'wort chiller'? 
I'm
> pretty sure you don't mean frozen cabbage!   ;-)
> Regards,
> 
> Lady Allison
> allilyn at juno.com
> Master Chirurgeon, Orden des Linquistringes, Princess' Order of
Courtesy
> 
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