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Well..... your definitely a math nerd.👍. I'm not sure what those numbers mean,but thanks for clarifying. I figured a pure sugar wash would produce a little more. I guess that's why most guys are mashing and fermenting in barrels and not pails.im on an island but will be heading into town this...

I monitor temp at top of my pot . I use a recipe for sugar wash that's 4kg of sugar in 23 litres of water. Boil 250 grams wheat bran, multivitamin, dap, and some Epsom. I may have stopped too soon. I was expecting to get the same abv as the sugar wash off the start. I figured the ag should have...

I made a 5lb barley 5lb rye 5 gallon water. Mashed rye at 112 ish 30 min,then added to the barley which was at 155. Added amylase and held temp for 2 hours. Starch test showed all good. Og 1.065 Fg1.002 Used 22 grams bakers. Had a skunky beer smell after 6 days but ran it anyways after 7...

Absolutely. I only ever fill my pot 1/2 or slightly more.everything comes out clear. You figure it was the banana, cause I do the all molasses rum and never had that happen before. banana is the only difference?

Iv had pretty good luck too. Everything is pretty darn tasty. I started with sugar washes with corn for flavoring. They about 4 months now on oak. We did some samples for my buddies bday and he was surprised it was so good. It's great impressing my friends but I only need to please myself. 🍻

Sorry I misunderstood the question. I thought you were wondering about mashing not distilling. 🍻

One is in my future. But for doing personal size batches I haven't heard a bad thing from anyone who has one.

With the right nutrients it should ferment dry in about 4 or 5 days. Provided ferment temp is right also. I use 250 grams of wheat bran and 4 kg sugar. 50 gram bread yeast in starter and its done every 3 days maybe 4. This is a recipe developed by a pro so I use it exclusively. I got guys who...

Actually, that run did come out with a yellow tinge.not sure why? Everything iv made to date has come out crystal clear. This rum recipe had bananas in it and the wash was very foamy during fermenting. I always leave lots of head space but I'm guessing it foamed up,hence the yellow. I may...

Lol. I'm still learning. Reading till my eyes bleed and taking notes.but things are starting to make sense. Sometimes I got 24 of those jars to blend. Always save my tails as feints for next spirit run.

Iv got lots aging. Making more everyday so I can let it sit. This some rum from tonight's run. Angels get their share tonight then going on charred oak.

Whhaaaat? Is that bottle still aging? That's some wild **** if it is. I'm just new to the game so my oldest aged is 4 months😪.

Good to hear your well brac. Necro thread🤣🤣. Iv also only made brandy from a kit my son had. It was a week over what he thought was safe for bottling. Turned out quite nice. Its on oak now. But wanna do a fresh batch and giver ago.

This is only my second post here. Very new so I don't want to ask a question where I'm not supposed to. Some forums frown on that and don't want you going off topic. I will be making some pear wine soon and was curious. I figured fresh would be better. Thanks for the input. 🍻

New here. Am I supposed to ask a question in someone else's post that relates to the topic or start a new one? If so,is it better to make brandy from fresh wine or aged wine?

Absolutely run it. I just did one. It's aging on oak now

Hey,everyone. From Ontario. Started brewing again about 3 months ago. Iv made some mead,cider and some beers.got a wine kit gonna start soon. Hope to be doing real fruit recipes soon. All my stuff is currently aging (minus some samples of course). I know these forums are full of experienced...