My dad immigrated from Czecho-Slovakia (now trhe Slovak Republc) and made a 120 proof plum brandy (shlivo vits phonetically)that was the customary home brew in that country. Dad made a condensor out of an old hot water tank and some copper tubing. He rigged Mon"s canning pressure cooker to distill the mash. He prepared the mash in a big oak barrel with a water vent to allow the CO2 to vent off the fermenting mash.And he didn"t always use plums. Sometimes peaches or cherries, what ever we had a big supply of. He used a hygrometer to determine the alcohol content and it usually took two distillations to get to 120 proof. My Mom had a big vegetable garden and she had a compost pile and that"s where the mash went when Dad was done. One of my fondest memeories from my childhood was of dad "cookin" mash" and reading his prayer book to the drip drip of the booze into a big jug. He had a special little oak cask that was about 5 gallons that he aged the stuff in. It was a clear fluid that smelled like whatever fruit it was made from.
I wish I would have learned how to do it from Dad! In fact, I wish I"d learned a lot more things from Dad!
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Today's Featured Article - Hydraulics - Cylinder Anatomy - by Curtis von Fange. Let’s make one more addition to our series on hydraulics. I’ve noticed a few questions in the comment section that could pertain to hydraulic cylinders so I thought we could take a short look at this real workhorse of the circuit. Cylinders are the reason for the hydraulic circuit. They take the fluid power delivered from the pump and magically change it into mechanical power. There are many types of cylinders that one might run across on a farm scenario. Each one could take a chapter in
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