Aussiedistiller, Home Distilling, Moonshine, Home Brew

:text-+1:

bluc wrote:Cheers coffee :handgestures-thumbupleft:

Sam. wrote:There is evidence that methanol is quite good at attaching itself to what is in your boiler and not all coming off at the lower boiling point, having said this I still believe most of it will be gone at the start.

Pectinase will produce more ethanol and more methanol, either way unless your continually recycling your fores/heads on fruit brandies I highly doubt you would ever get anywhere near a dangerous level.

Again I want to stress this is only concerning fruit based washes not the sugar heads you will find in the tried and proven section ;-)

Does methanol decompose over time is that why there are mandated storage times for brandy.the atmosphere contains a small amount of methanol vapor. However, in only a few days, atmospheric methanol is oxidized by sunlight to produce carbon dioxide and water.

Wynnum, reckon the mandatory storage times are more to do with government regs the same as whisky and rum etc. don’t think that they would have methanol as a driver or those regulations.

But yes surely storage and the angels share would lessen the methanol :handgestures-thumbupleft:

Well she’s bubbling away nicely - looking very unattractive :D

Thought today’s heat would have killed it... was 48 degrees down track... :cry: hard day today!

EziTasting wrote:Well she’s bubbling away nicely - looking very unattractive :D

Thought today’s heat would have killed it... was 48 degrees down track... :cry: hard day today!

I feel for ya mate and hope she turns out alright :-|
I did 5 years as a boily/coded welder in headland and I’d have to say that the summers aren’t that much fun lol

Worst case scenario, I’ve made some cider... maybe “?!?!? :teasing-tease:

Wow, this thing has taken its time! May have been me ... lots stuff went down the past couple of months ... so they shouldn't be included in the time line!

Strained the mango mash last night (my new favourite lazy way - using a bed sheet and letting it drain over night), smells so very nice of mangos in the carport today... loving it. Will use the sheet in a tourniquet fashion to squeeze the last of the liquid form the pulp and charge the boiler in readiness for this arvo. Hoping to get it finished (finally) over 3 plates!

The straining, I hope has removed enough of the mango pulp/flesh so that they don't burn on the element ruining the whole lot... heating it up with just one element should, God willing, be gentle enough... Have added some water to further thin the wort out... :pray:

See how she goes.

I am contemplating holding on to the pulp to see if I can get any more out of it, perhaps with some sugar ... but I'm not 100% sure it will be worth it.

More tomorrow.

Hey mate howd this turn out? :text-+1:

Br00ksy wrote:Hey mate howd this turn out? :text-+1:

G’Day a Br00ksy,
Not as well as I had hoped. Was going to repeat this year but my tree played silly-buggers so not enough fruit to do anything... when it was all done I was very disappointed... sorta a ‘dirty’ neutral with slight Mango undertones...

Definitely something I will play with some more but I am looking for strong Mango flavors (like eating the fruit), but I may have to do it like a G-Dropper to achieve what I want.

Ezi run it like when you strip, pot mode, :handgestures-thumbupleft:

Eh Ezi, you should of wacked in a few dozen chilli's to enhance the flavour :laughing-rolling: :laughing-rolling: :laughing-rolling:

Did you put mango skins in the wash?
Im going to run a 7kg mango flesh with 12L mango nectar and 3kg sugar from woolies tommorow or sunday

Yep. Everything but the stone.

@ bluc - I will try that next time!

@ bryan1 I would have except I fermented the lot (first go) to make some chili sauce... turned out reminiscent of Tabasco but quite a bit more spicy.

Br00ksy wrote:Did you put mango skins in the wash?
Im going to run a 7kg mango flesh with 12L mango nectar and 3kg sugar from woolies tommorow or sunday

Iv always put the skins in with the flesh. Make sure u don’t get the sg over 1.065 when u add the sugar. Or u can stress the yeast.

Whats your recipe mate?
Ive just chucked in basically what i could harvest from my tree, added some sugar and long life and let it go
:whistle:

Br00ksy wrote: added some sugar and long life and let it go
:whistle:

Long life?

Yea the long life mango nectar juice from woolies