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Take a pot with enough water to cover ⅔ of your jar. Heat it to 170 and turn off flame/heat, don’t have naked flame in vicinity. Put in the jar for 15 min without lid. Water will lose some heat to apple jack, so it should get rid of methanol and other volatile things which boil below ethanol...

I had similar problem, even Krausen wouldn’t form or drop very fast. I found problem was with mashing, protein was getting destroyed perhaps, resulting in poor head. I started mashing at 67c , single step mash. What is your mashing temperature/process?

I have made brandy with it, mostly pomegranate, some figs, dates and raisins. I proofed it with fresh juice and got lovely pink colour brandy. Whole batch was gone quickly. Before distillation, I tasted it and it tasted very good.

I add little wheat malt to add body to the wine. In India, it is common to add wheat berries to the wine. So post your experience.

Glass carboys are dangerous in my opinion and difficult to clean. Go for conical, even getting rid of lees will be easy. Add some grapes as well, lightly punctured to add body. Or add some raisins.

Distillation beer is more forgiving, in Scotland some distilleries do open fermentation, so I don’t see any problems there. I too don’t put airlock on my carboy and simply use clingfilm wrap.

Yes, regularly make hard ginger lemonade in coke 1L PET bottles. I keep the cap lightly on top when fermentation is vigorous and after 4 days, tighten and burp them 4 times a day and finally close the top after 6 days or so. Works like a charm. Similarly, I do juice ciders regularly.

Not specifically for Muscadine but adding wheat berries to must provides body. I typically use 100gm per 5 liters. Also, adding glycerol 50 ml per 20 liters will provide body, smoothness and mouthfeel, add on bottling day. Yeasts naturally produce this but adding extra brings good results.

Super cool it to 2c for 48 hours, everything drops by then. Or use a filter cloth with decanter on the day of drinking, the old fashion way.

Yes it seems so. Happens with on grain, at times desirable when making whiskey.

Fresh wine will be usually sour. Give it time, it’ll get better.

No need. If water is good enough to drink, it’ll be fine.

Make 21 liter batch like beer with 10-12% ABV and the after fermentation, bottle them in 10 Soda bottles of 2L each. You can then do strip runs with two bottles at a time without risk of spoiling your beer. You can then also do a spirit run with the yield from strip runs. Make sure ABV is below...

Nutrient would help. I usually make starter with a handful of crushed raisins in 4-500 ml water, boil it, add some Himalayan pink salt, couple of spoons of jaggery and after cooling, rehydrate yeast and shake well. Yeast takes off within half an hour, I pitch in less than 2 hours and...

Mango extract fermentation is not complicated if yeast is viable and ph is correct. Can you confirm. You can also make a starter and repitch. Did you oxygenate the must?

After filling fermzilla, I always hook up cylinder and add some pressure to see if there are any leaks and if I fixed the lid properly. I learnt this after my first fermentation, those poppets were leaking, I had to use Plumber’s tape for it. I also recommend that you use their spunding valve as...

Yes in India, traditional “whiskey” uses acacia, after distillation. The wood is also used as traditional tooth brush to chew. Use the red part beneath the outer crust. It has medicinal properties too. Babool Tree Uses, Dose, Side Effects, Ayurvedic Medicines

Welcome to HBT. I was in your city, last month. Tried a few local ciders.

Just give it some time to age. It will improve in taste. You may have to rack again in few weeks.

No, I don’t think so, just taste it and you can adjust acidity, if needed.