by Kenster » Thu Oct 13, 2016 9:47 pm
Scythe, thanks, i think u nailed it... the pectin content.. most fruits have heaps.. I learned the system from my dad... they didnt do cuts or really anything else, just collect the shit and drink...seriously, cant remember them diluting or anything... sad. (all thru a simple pot) care taken not to have the burnt wash taste, which often happened as they didnt decant or let it settle...a lot of crap in the boiler.... only occasionally double distilled.
Since then, i have run fruit - apples, pears, apricots, nectarines and obviously plums (slivovitz) with added sugar no added yeast. thru a t500. all tasted the same.ish. Not a big fan.
Would be great to get a real flavour ( apple/pear/cherry) off the still without it tasting like petrol.
Maybe the infusion thing is the go..adding to neutral.?