Hello from Adelaide

[Triangle]

Hi all,

After years of talking about it, decided to put my first ferment together (loquats). Huge tree in the back yard and seems to go to waste as no one can possibly eat them all, jams and pies only go so far!

Both family overseas and grandparents used to make their own mostly from plum or grapes and my late grandfather's still is lying around his shed so I might as well keep the tradition. I think it is a reflux still but I'm going to have to dig it out and give it a good clean and learn to use it. While I'm at it I might do a quince one as well.

Was overseas earlier this year and had quite a bit of brandies from plum, quince, apricot and pear, some home made from people in my dad's village. Surprised how smooth they were and how the quince/pear brandies were quite noticable in flavour as opposed to the plum which I was most accustomed to. Most of the 'old school' stuff I've had here burned my throat out haha.

Studied oenology a while back, was pretty keen but with work and family was impossible to finish. Unfortunately never got to the practical side of making anything and having a look around here made me realise how much I have forgotten about the theory!!! I'm a sparky by trade so I can answer those questions but not much good with anything else just yet.

[Meatheadinc]

Hi Mate

Post a pic of your rig , someone will know what it is and be able to give tips on how to run it correctly.
heaps of info on the site for those who are willing to read.

it would be worth while reading recipes in the tried and proven sec before you experiment with your brandy as it will help you develop a balanced wash

[Triangle]

Thanks mate, yeah I've got a bit ahead of myself with the wash! Reading through it now but seems to be so much variation.

I'll have to pick the still up, will post up when it's dusted off.

[1 2many]

Welcome TGS great to have you here. :greetings-waveyellow:

[bt1]

Welcome bloke,

Just to point out the obvious with Loquats. NEVER include the seeds...bloody dangerous little buggas and the fruit is very high in pectin.

As you'd know from the oenology game large amounts of pectin has the potential to produce more methanol. A good throw out of the first 800ml on a 50lt boil would be my advice.

If you need a hand finding stuff in Adelaide sing out ...

Enjoy the learning curve.
bt1

[Triangle]

Hi mate, yeah I removed the seeds. I've used them for jams etc and did a bit of research and found the seeds were an issue. Interesting that some people try to sell them off as alternative medicine!

....and the bloody pectin, early jams were rock hard.

I just thought I'd start off in the deep end and now need some saving lol.

[Andy]

welcome mate.
once you dig out the still post a pic and hopefully we can let you know how best to run it :handgestures-thumbupleft:

[Triangle]

Thanks all for the replies. Learned a heap just reading through the site as much as I can.

Here's my post with the still I just picked up.

viewtopic.php?f=17&t=7339