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I have a grain father T500 boiler with a copper dome and condenser. I’ve seen a lot of talk about slowing down the boil during a spirit run. There are no controls on the grainfather. Is there a common voltage controller that people use? if I reduce the voltage using a variac or some device...

The DAP addition and stirring the lees seems to have eliminated the odour.

How much basil should I put in my cider (19 L), currently in secondary, and how do I prepare or extract the basil? I could suspend fresh leaves in a mesh bag, muddle with vodka, or brew a strong tea. I think boiling it for tea would blow off some of the goodness. Anticipating something like 4 oz...

This is a good forum. Last year was my first cider batch from apples. I have a bladder press from winemaking days and a grape crusher. I crushed and pressed about 300 ponds of apples which had fallen from the tree. All were in various stages of decay. Bruises, wormy, insect damage, etc ... they...

Lots of cider makers report sulphur odours in their ferment. I don’t get that very often, but this year I have on a Perry I’m making. Crushed and pressed 6 gallons and pitched with Mangrove Jack Yeast with one tablespoon of DAP. On third day or so a sulphur odour appeared and I added another...

I do not, but probably don’t take my advice. I think apples are pretty forgiving. I have never had an issue, but it is good insurance.

I wouldn’t hesitate putting any of those apples in my blend. You should see some of the ground fruit I use. No issues.

Other than a good cleansing, is there anything in particular to break in a new still? I’ve seen mention of running some vinegar solution, but I can’t find that reference now.

I just racked my Fresco cider. Finished at 1.000 or so, quite tart (not a yeast attribute) but nice and clean. I don’t know the apples at all so can’t compare with a similar batch with different yeast. The cider Is tart and a little bland, not fruity. I added some pressed black currants and...

I’m using Fesco on one batch this year, first time. It’s not done yet but it really created a lot of foam compared to other yeast. I never have much trouble with SO2. Do you add yeast nutrient? Dan

5 gallons unknown with Renaissance Fresco yeast 5 gallons transparent with Mangrove Jack 396.5 + 10 = 406.5

I am fermenting two ciders. One with an unknown slightly tart apple with Renaissance Fresco yeast, the other is a transparent apple with Mangrove Jack cider yeast. The Transparent is sort of bland and slightly tart, can’t try the other one yet, still a little too foamy (see other thread). What...

The aroma from this Renaissance Fesco ferment is awesome. Can’t wait for it to settle down so I can grab a bit to sample, too foamy at the moment.

I made a cider with uknown apple type using Renaissance Fresco yeast. It is fermenting well, a bit slow. I pitche on August 17th and it is still very foamy. Is this typical of this yeast? Normally the yeasts gets foamy as it starts and usually subsides in a day. This is really prolonged. Any...

Looks like some research is required. Thanks.

It would undoubtedly be better than it is right now. I do remember plum brandy being a headache in a bottle. Worth a try.

... yeast died ...

I fermented a bunch of plums. OG only about 1.010. Fermented down to 1.010 and stuck. It’s highly acidic, which may be why the toast died, TA ~12%. What would happen if I distilled this in a pot still? I have fifty litres.

I have 6 kg of mixed frozen fruit; nectarines, plums, white grapes (Riesling and Thompson seedless) and peaches. I was going to thaw and press and then add water and sugar to make five gallons. Maybe leave the plum and grape skins in primary. a bumble berry wine. Any suggestions on how to make...

I didn't have any pectic enzyme at the time, I think that would have broken up the jelly like pressing.