Aussiedistiller, Home Distilling, Moonshine, Home Brew

Sam. wrote:

McMoonshineMatt wrote:

Wellsy wrote:Hello Matt
The simplistic answer is if you want high ABV neutral to add essences too, or to add botanicals too for gin etc, then reflux is the way to go on your spirit run. As part of the reflux process that gets the ABV high also strips out flavour.
If you want to keep the flavour then it is pot still mode on your spirit run.
Given you are starting with such a lovely base flavour it seems a shame to strip it back to the same output as a tomato paste wash but using a reflux spirit run. I would be using the pot still mode.
I hope that makes sense

Yeah mate cheers hey! I also watched a couple more vids, YouTube is a wonderful thing!!
But as I learnt with AG, nothing beats hands on experience. I will ferment that Stout but tell me Wellsy, if I was making beer I would use 1 satchel of yeast. Assuming I’m using US-04 would one be sufficient or more. I’m thinking with the added dextrose 1 satchel would stress trying to chew up that much sugar?

Can always make a starter if you are worried about underpitching the yeast.

Also just be careful with you tube and distilling, there is a lot of misinformation out there ranging from bad practice to downright dangerous.

bluc wrote:if your sure it unhoped run it, you will get whisky. I have heard from numerous places that hopped whiskey is not great and not worth the effort..

Lowie wrote:

bluc wrote:if your sure it unhoped run it, you will get whisky. I have heard from numerous places that hopped whiskey is not great and not worth the effort..

I ran 20 litres of a mates heavily hopped beer through my still for an experiment. tasted bloody awful and made a fair mess of my boiler. never again. But, I have run a lager and it came out pretty good.