bluc wrote:Double the fores and do tight cuts where heads are concerened. Other than that all good proceed as normal. Not sure what yield you will get.. :handgestures-thumbupleft:
copperhead road wrote:Let us know the outcome, interested on the results :handgestures-thumbupleft:
bluc wrote:Double the fores and do tight cuts where heads are concerened. Other than that all good proceed as normal. Not sure what yield you will get.. :handgestures-thumbupleft:
Nino wrote:bluc wrote:Double the fores and do tight cuts where heads are concerened. Other than that all good proceed as normal. Not sure what yield you will get.. :handgestures-thumbupleft:
Would this apply to wine as well?
coffe addict wrote:I will wager that it's going to be good! I would think that similar to grape spirit it'll do well being aged on oak. I have three jaboticaba's growing but they're a wee way off producing.
Good luck!
copperhead road wrote:Nino wrote:bluc wrote:Double the fores and do tight cuts where heads are concerened. Other than that all good proceed as normal. Not sure what yield you will get.. :handgestures-thumbupleft:
Would this apply to wine as well?
It is Wine that he is going to run. :handgestures-thumbupleft:
I'm pretty sure what bluc is explaining is there are more fores that will come from fruit, wether it's grapes, pears , apples ect....
TasSpirits wrote:I ran some very ordinary Cider through 4 plates, lightly oaked it(French) and it turned out awesome, also have some Rhubarb and Cherry brandy aging now. Just lighten up on the cuts(smaller), let them air and taste test. :handgestures-thumbupleft:
Kenster wrote:Ash, is the wine 'drinkable'? ie. not soury or off... If it is a fair drink as a wine, just drink it cos if it is around 10 or 12%, well, 10 or 12% of 25 lit is not a lot of booze that will be collected after distillation, assuming you adjust for fores and tails...not a heap of hearts.If you do decide to distill, take off more fores than a normal sugar wash as more methanol is produced with a fruit based wash.You will need to use a pot still(obviously) and take it off very slowly otherwise the flavour is pretty ordinary, with little fruit carry over.A few months on oak will help take the sharpness out and give it a nice colour.
TasSpirits wrote:I ran some very ordinary Cider through 4 plates, lightly oaked it(French) and it turned out awesome, also have some Rhubarb and Cherry brandy aging now. Just lighten up on the cuts(smaller), let them air and taste test. :handgestures-thumbupleft:
copperhead road wrote:TasSpirits wrote:I ran some very ordinary Cider through 4 plates, lightly oaked it(French) and it turned out awesome, also have some Rhubarb and Cherry brandy aging now. Just lighten up on the cuts(smaller), let them air and taste test. :handgestures-thumbupleft:
Rhubarb brandy sounds delicious, did you cook it first like you would normally do for a desert pulp :think:
Users browsing this forum: No registered users and 2 guests