Aussiedistiller, Home Distilling, Moonshine, Home Brew

ethanolrob wrote:Local Cider and Wine makers love fermenting with wild yeast... "wild" wines are big sellers, and local cider guy reckons the best cider he has ever made fermented dry to 6-7% with wild yeast by pure accident. However, Im unsure how that affects distilling...

Yep that’s great if you are in a region that has good natural yeast cultures, otherwise your just going to get lacto or Brett which are both fucking terrible

bluc wrote:How did this turn out dan?

I presume it tasted good... the person i did it for was happy. It was a bit rough off the still but i didnt get heaps from it as expected so doing good cuts was a tad hard.
Thinking back now... prob should of kept a little bit just to see what time and oak would of done.

:handgestures-thumbupleft: i did some grape concentrate brandy turned out very nice after 12ish mnths on oak. I used it to perserve cumquats which also turned out awesome :handgestures-thumbupleft:

bluc wrote:I used it to perserve cumquats which also turned out awesome :handgestures-thumbupleft:

Nice stuff bluc. Cant beat putting some of your own brew in the cooking.
I was on holidays a few weeks back and we started mixing rum, banana, choc chip icecream and a pinch of cinnamon then thru the nutri bullet... sensational! Couldnt stop drinking the stuff. :obscene-drinkingchug:

If you don't have or want to use Campden tablets and have natural yeast starting, another yeast you can use is K1V 1116. Its another Champaign style yeast capable of 18 %. They call it Killer yeast, hence K1. It grows fast and changes the Ph prohibiting the wild yeast from taking over. Some wine makers don't like it because it produces esters that they don't like in a wine. I don't know what it would change in a brandy. I do know that you won't be adding extra Sulfites to your wash though. K1 works great with white grapes and apple ciders. The esters complement those products. Plus it ferments out faster that EC 1118.
Dan