Aussiedistiller, Home Distilling, Moonshine, Home Brew

Yum. Rhubarb stew on weetbix. :D
Sorry. Flashback to my childhood.

williewonker wrote:could I get away with lowans yeast?

I wouldn't with fruit or veg. :handgestures-thumbdown:

You want to use a country wine yeast like Vintners Harvest MO33 or maybe EC1118 :handgestures-thumbupleft:

TasSpirits wrote:You want to use a country wine yeast like Vintners Harvest MO33 or maybe EC1118 :handgestures-thumbupleft:

grabbed some ECC1118 wine yeast from the local HBS, bubbling away nicely :)

just started macerating my 2nd lot, 5kg frozen and chopped rhubarb with 4kgs sugar in a 25L wash, once my big fermenters are free Ill put down some bigger lots. :handgestures-thumbupleft:

wondering how long it will take to ferment, only got a few days next week before I go back to work on Thursday, If I can't run it in the next couple of days I'm hoping it will sit in the fermenter for another week or racked it off into a container, my next running opportunity won't be until the Oz day four day long weekend.

williewonker wrote:wondering how long it will take to ferment, only got a few days next week before I go back to work on Thursday, If I can't run it in the next couple of days I'm hoping it will sit in the fermenter for another week or racked it off into a container, my next running opportunity won't be until the Oz day four day long weekend.

I left mine for a week after fermenting with no dramas, from memory it took a week to ferment out. EC1118 may be a little slower :handgestures-thumbupleft:

How much slower is the EC1118 usually, this wash is still bubbling away at a constant rate, and my window to run is closing in :think:

gravity is at 1010, didn't take a start read :violence-smack: but it tastes nice, like cheap champagne bubbles and all :shifty: just going to leave it till it stops bubbling :-|

It's wash's like this that I think would benefit from a steam heated still,so you could put all the fruit and liquid in the boiler,surely more flavour would come thru in the final product,I have a likeing for proper Italian grappa and all the good stuff I have tried comes from steam heated stills were all the fruit is added to the boiler,anyhooo food for thought.cheers hillzabilly

Just checked my Rhubarb and Cherry washes this morning are both below.990, Cherry was with EC1118, Rhubarb with MA33 they had been going since the 15th :handgestures-thumbupleft:

Then get em in the still!!! Good stuff Tas :handgestures-thumbupleft:
I think I'm down your way next month, might have to drop in for a sample :obscene-drinkingdrunk:

Dig Brinker wrote:Then get em in the still!!! Good stuff Tas :handgestures-thumbupleft:
I think I'm down your way next month, might have to drop in for a sample :obscene-drinkingdrunk:

:handgestures-thumbupleft:

Ran mine this morning ended up with 13 600ml jars or about 6 ltrs ranging from 70% down to 20% from about 25ltrs, the first two and last two will probably end up in a feints run through the reflux. Can definately taste and smell the rhubarb, it's not strong but it is there and sweet.
As an aside my Rhubarb was the green stemmed it doesn't seem to have a strong flavour like the red stuff. Also the first time I've run something through the pot that has come out tasting as I expected :handgestures-thumbupleft: Now what to do with it :think: maybe some french oak.

williewonker wrote:Ran mine this morning ended up with 13 600ml jars or about 6 ltrs ranging from 70% down to 20% from about 25ltrs, the first two and last two will probably end up in a feints run through the reflux. Can definately taste and smell the rhubarb, it's not strong but it is there and sweet.
As an aside my Rhubarb was the green stemmed it doesn't seem to have a strong flavour like the red stuff. Also the first time I've run something through the pot that has come out tasting as I expected :handgestures-thumbupleft: Now what to do with it :think: maybe some french oak.

I would take a much bigger heads cut, just to be on the safe side. With fruit washes I generally keep less than half and I discard the heads due to the methanol. Mine is a mix of green stem and very red stem, will be running it later Ill let you know if I get a difference in taste, the last was all green stem. :handgestures-thumbupleft:

TasSpirits wrote:

williewonker wrote:Ran mine this morning ended up with 13 600ml jars or about 6 ltrs ranging from 70% down to 20% from about 25ltrs, the first two and last two will probably end up in a feints run through the reflux. Can definately taste and smell the rhubarb, it's not strong but it is there and sweet.
As an aside my Rhubarb was the green stemmed it doesn't seem to have a strong flavour like the red stuff. Also the first time I've run something through the pot that has come out tasting as I expected :handgestures-thumbupleft: Now what to do with it :think: maybe some french oak.

I would take a much bigger heads cut, just to be on the safe side. With fruit washes I generally keep less than half and I discard the heads due to the methanol. Mine is a mix of green stem and very red stem, will be running it later Ill let you know if I get a difference in taste, the last was all green stem. :handgestures-thumbupleft:

Took a jar of heads off and the first two counted jars will go as well, can smell it in the first ( and there's a wiff in second), it's my first fruit wash (only sixth run with the pot) so yeah trying to pay attention a bit more, airing overnight then figure out what to make of it.

Didn't get to the Rhubarb last night, running it now. My first 1 has been on French oak since 10/12/16, its starting to smell real good, just harvested another couple of kgs this morning so the next will be a 60L wash :handgestures-thumbupleft:

Hey Tas,

Do you get Butterscotch Smell and Flavour from your Rhubarb Brandy !

Toyoda