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Is he running a pot still? Or a reflux still? Watermelon juice should have around 7% fructose. I have made wine from it myself. It could be distilled without additional sugar. It sounds like he may have unintentionally 'burnt' it as he was heating the still. As it should not have a burnt...

I make corn whiskey. 5# of finely cracked corn with 5# of sugar, it ferments just fine. Usually within about 5 days, sometimes in winter it may take 2 weeks to finish. I have been in competitions against pot stills. I use a refractory column still.

If you attempt to distill a hopped beer, the hops essential oil will go through the still with the alcohol, and it will be concentrated. I have been told that it is nasty. If you ingest too much Hops oil you may develop 'Brewers Droop'.

About 10 years ago, I was following the product line of a still manufacturer, and they introduced an 8-gallon still with an herb 'basket' designed for extracting essential oils. I felt that this gives me an excuse for owning a still. I am an organic farmer, and I have access to a lot of herbs...

I have privately messaged you with a response. [i referenced a competing online forum, and I did not wished to violate the local TOS]

I use a 2" column still. my neighbor uses a pot still. We both run 5%ABV corn mash. I normally produce 90+% ABV, and he routinely produces 70 - 80% ABV.

I am concerned about the low alcohol percentages. My still has never produced anything below 180 proof [90%ABV].

My condensation tap drips into a jug. As I watch the temps change, I swap the jug and give it a good sniff. Only if the temperature is in the correct band AND if my nose says it is good then and only then do I start filling my finished jug.

Yesterday I started a fresh batch of corn mash.

If that is the case, then obviously they are crabapples. :)

I have an apple orchard. In this region all apple trees you buy will be grafted onto crabapple rootstock. The only other option is to be grafted on dwarf rootstock.

Wild yeast took control. You lost control. Good luck.

I have some high sugar content apple trees and some tart trees. Last year we pressed apples and filled 6 buckets with fresh cider. I set them to fermenting and after 4 weeks I bottled my hard coder. A month later all of it had gelatinised into a thick glob. Too much pectin.

I know. I lived in the UK for 8 years. Returning to the USA, it is easy to see the impact that prohibition has had on our culture.

Apple juice is unfermented. Apple cider is fermented. Better ciders tend to be mixtures of different varieties. Consider a high-sugar variety like the 'Sweet 16' or 'Minnesota 447' [also called sugar cones]. Then you need some tart varieties like: Prima, Cortland, Esopus Spitzenburg...

I planted an orchard with a mix of high-sugar and tart apple varieties, some trees are beginning to produce while other trees are not ready yet. The last 2 years I have been anxiously watching and tracking the starch-to-sugar profile of these apples using the iodine test. All apples start with...

My town does not have a cable company. We were using Netflix, up until a month ago, when we finally dropped it. No OTA TV here either. Some of our neighbors have satellite dishes. I do not. There is plenty online for free.

Please accept [with no obligation, implied or explicit], my best wishes for an environmentally conscious, socially responsible, low-stress, non-addictive, gender-neutral celebration of the winter solstice holiday, practiced within the most enjoyable traditions of any religious persuasion of your...

Recently I had to testify at a public hearing concerning a proposed garbage-incinerator, this was the picture the newspaper showed of the hearing.

I think some of that cloudiness is starch. It can be clarified later. Did you check the starch-to-sugar ratio of the apples?