Archie Zietman Posted July 15, 2005 Share Posted July 15, 2005 Hello. My friend, who is very into greek civilization told me that some greek blacksmiths used olive pits or pips or whatever as a fuel, because apparently they are so oily, and their core is woody too, that they burn really hot, and for a longo time. Anybody else heard of this? I might try it sometime to see how it works, and pound some iron and bronze. Thanks, Archie Quote Link to comment Share on other sites More sharing options...
Stathis Posted January 23, 2008 Share Posted January 23, 2008 Dear friends Hello I live in Greece and i now about Olive Pips coals.If any one need my help just contact me Quote Link to comment Share on other sites More sharing options...
Blacksmith Jim Posted January 23, 2008 Share Posted January 23, 2008 Hmm.. it would make sense, seeing as how people here have forged with corn. I bet you might be able to find extra olive pits down in Northern / Central California. They grow a lot of olives there... Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted January 23, 2008 Share Posted January 23, 2008 I'll have to check my copy of "The Mastery and Uses of Fire in Antiquity" and see what it says. Lots of info on biomass fueled furnaces for heating stuff. Quote Link to comment Share on other sites More sharing options...
Mende Posted January 23, 2008 Share Posted January 23, 2008 Please post your findings on forging with olive and fruit pips. . After distilling operations. . I''m always left with hundreds of pounds of pips. If I could use those ..I;d be real happy :D Quote Link to comment Share on other sites More sharing options...
KevinD Posted January 24, 2008 Share Posted January 24, 2008 Lets hear about the distilling operations. :D Quote Link to comment Share on other sites More sharing options...
fat pete Posted January 24, 2008 Share Posted January 24, 2008 I second that Kevin Quote Link to comment Share on other sites More sharing options...
Stathis Posted January 24, 2008 Share Posted January 24, 2008 In Greece when produce the olive oil the pips be come a biomass or coals for BBQ. This coals is very very goods dosent smell no smoke sparks easly Quote Link to comment Share on other sites More sharing options...
Stathis Posted January 24, 2008 Share Posted January 24, 2008 But you cant find at this moment in US only if i send you from here if someone is intrusting Quote Link to comment Share on other sites More sharing options...
JohnW Posted January 24, 2008 Share Posted January 24, 2008 Stathis, the thing I'd like to know is how much are the pips charred after the olive oil process. You said, "the pips be come a biomass or coals for BBQ", do they become coals after burning in the BBQ pit or after the olive oil process? Quote Link to comment Share on other sites More sharing options...
Mende Posted January 24, 2008 Share Posted January 24, 2008 (Just cuz u asked) You start by collecting a whole lot of fruit ( plums, apples, pears, peaches, apricots and some native fruit that are a bit smaller than plums, very sweet but not that good to eat that are called corcoduse [khor - ko -doo- shay]) most people use plums and corcoduse ..but plums are deemed superior for this. The fruit are fermented until sour and mushy in a barrel..and then the mush is put in a still. That is basically a huge witch's cauldron, with a big semisphere lid that connects to a pipe that connects to a cillinder that is in a barrel of cold water. . . You boil the cauldron ..and you collect what comes out the other end. Most people only keep the hard stuff that comes out at first ..that is about 30-40% alcohol. .and is called tuica ( tzooy-kha) but some redistill the tuica to get a stronger "potion" called palinca ( up to 80%alcohol) ( puh leen kah) High end spirits are the ones made from plums, while the ones made from corcoduse and other fruits are rather generic. medium-low quality. After the wine is made. . .the remaining grape slop is also left to ferment a while and also distilled. . .you obtain a medium quality tuica that sort of hints at brandy. .. Ways to enhance flavor are to add lemon peel or orange rinds and various other interesting smelling indigenous plants I cannot name in English. In the end, in an average country household, there are 3 kinds of tuica/palinca. .the kind you give your workers, the kind you give your family and friends and the kind you drink yourself. ( the latter is the best and strongest of course. Quote Link to comment Share on other sites More sharing options...
Dave Leppo Posted January 24, 2008 Share Posted January 24, 2008 MORE ON DISTILLING: homedistiller.org Quote Link to comment Share on other sites More sharing options...
saintjohnbarleycorn Posted January 24, 2008 Share Posted January 24, 2008 very interesting, thanks for the information, sounds like a good place to live! Quote Link to comment Share on other sites More sharing options...
pete46 Posted January 25, 2008 Share Posted January 25, 2008 When Was The Last Time You Got Puh Leen Kaed? Over Here Gettinged Puh Leen Kaed In Public Will Get You A Nite In The Pooky! Oh, I Crack Me Up!:rolleyes: Quote Link to comment Share on other sites More sharing options...
KevinD Posted January 25, 2008 Share Posted January 25, 2008 And for my 300th post... http://www.n-georgia.com/Moonshine.wmv <- highspeedhttp://www.n-georgia.com/MoonshineSM.wmv <- dial up Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted January 25, 2008 Share Posted January 25, 2008 Coming from the hills of AR this kind of thing sounds "downhome" to me. I never asked if the cousins were still in the business so to speak... Quote Link to comment Share on other sites More sharing options...
Stathis Posted February 5, 2008 Share Posted February 5, 2008 Yes this is true in Greece you can find olive pips briqutes and olive longs is it possible to find this items to your country ? Quote Link to comment Share on other sites More sharing options...
Mende Posted February 5, 2008 Share Posted February 5, 2008 Not mine ..no olives grow here. . Quote Link to comment Share on other sites More sharing options...
Dave Leppo Posted February 5, 2008 Share Posted February 5, 2008 Would Black Walnuts work? they're free for the picking-up! Quote Link to comment Share on other sites More sharing options...
pete46 Posted February 5, 2008 Share Posted February 5, 2008 I Think The Walnuts Would Pop In The Fire,like Pecans. Maybe If They Where Crushed? Quote Link to comment Share on other sites More sharing options...
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