I decided to see what Notty could do at a higher ABV and it stunned me with a 86% Attenuation. I took multiple readings after cooling and after fermentation so I know the numbers are right. But wowza!! I have a feeling it's due to the double crush I have switched to and of course the 1 lb of...
I'm looking for guidance on building this myself. Any tips/ tricks would be awesome. I have a windfall of apples this year and don't want to pay a thousand bucks for a store bought one. Thanks for your help