Bob9863 wrote:I like to run my still slow, but that's a long run.
You should love it, it's got a flavour all its own.
Ok timeline for the quince
8.30 open up shed and have wake dram Chilli whitedog of course :laughing-rolling:
8.45 open up fermenter stir down the fruit and get the same FG reading
8.50 to 10.00 try to get siphon going and finally admit defeat so go and get the magnetic pump and setup only to find it won't work :angry-banghead:
10.00-11.30 Rack the quince into my spare fermenter using a one lite glass beaker, tighten up the BIAB again so it will hold the weight of the quince. Once the wash was transferred a feeble attempt at picking up the BIAB proved another solution was needed so carefull picked up the 60 litre fermenter and lowered it to the gound then moved it under a beam then setup my comealong to support the weight of the bag
11.30- 11.45 siphon the wash then noticed it had stopped as the inlet had moved up so using my 15 litre stock poured the rest of the wash into the boiler and fired it up.
1.10 first output so filled a 250ml glass for the fore shots then back into reflux where all 4 plates fully loaded and the filth on the bottom plate is nearly all gone now :laughing-rolling:
found the output was jumpy so setup my external parrot with my 4" copper funnel catching the output, it sat on 92-93% for the whole run and when I saw it drop to 90% put it back in reflux for 25 minutes to compress the tails then proceed to get another litre out before it dropped again. Put seperate cut jar/s in place until the output hit 88% then a moccona jar for collecting tails. Noticed the burner had totally lost it's blue flame so called it a day. as the gas bottle was just about empty
Looked at the clock 5.00