Aussiedistiller, Home Distilling, Moonshine, Home Brew

That's just how they are mate. They ripen over a period of a month or two. They seem to go from a small hard fruit to a big soft mush overnight.

okay yeah I never took much notice of them :oops: , use to pick a bucket or 2 for my neibours to make jam and thats about it .

I've been toying with the idea of knocking up a basic 2" pot still on a ss keg and burner to run this stuff as I have all the shit laying around here to do that but my concern is this stuff will most likely have loads of sediment in it , how hard will it be to clean this crap out of the keg afterwards

Hi Croweater,
i would suggest racking the wash off the sediment then put it into the still.
or strain it to reduce the sediment as it could burn in the boiler.
to clean out, remove the potstill and give the boiler a good rinse :handgestures-thumbupleft:

Right got everything together to start this . The brew shop recommended wine yeast CY17 for white fruit and flowers . I'm not sure if I should add water to this as well as figs are not that high in water as far as fruit goes

Hi all can anyone see a hassle with adding water and sugar to this , it has the consistency of over cooked porridge and is to thick to even get a hydro reading . Basically there is no liquid as so to speak of just a gooey sludge

Hi Croweater,
definatly add water, sugar as well if you want.
use the rule of 5's to start with, then fine tune it later to suit.
5kg sugar
5kg fruit/grains
25L water

I now have aprox 55ltrs of fermentable materiel but only enough CY17 for 25 ltrs , can I put in other yeast as well or just leave as is

you can try some bakers yeast with it

yeah cool will do then . I wasn't sure if i could mix the different yeasts . I'll try to be a bit more scientific with the next lot this turned into a bit of a cluster fuck

No better way to learn than fucking it up a few times ;-)
Oh, gotta give credit to OD for the rule of 5 thing, its a pretty good benchmark to start with ;-)

geez I should learn heaps then :laughing-rolling:

Give me a PM about the yeast. I carry a large range of yeasts, one that will suit you for this too.

Update on whats happening: The ferment is going ballistic , rose about 150mm in a 44 gal . I got home just now to find the solids had formed a thick cake on the surface , was going to scoop it out but thought there would be too much yeast marooned amongst it also worried I'd lose to much of what is going to be a very light flavor I feel so stirred it all back in . Was very despondent yesterday looking promising though now :smile:

You can either punch the cap down or just leave it to fall by itself after fermentation.

Don't throw your hard work away for fuck's sake.

hell no its going to be ok I think smells fantastic , bit like wine a bit like dried fruit . Need to get my arse into gear with this pot still build

So...Croweater
I assume you are going to do a rakia? If so, how so (a la Punkins suggestion perhaps)??
Hope its a winner... for sure it'll be a mighty fine drop if it is :handgestures-thumbupleft: :smile:

what would be the longest I would want to leave this after it has fermented out before distilling

Frank wrote:So...Croweater
I assume you are going to do a rakia? If so, how so (a la Punkins suggestion perhaps)??
Hope its a winner... for sure it'll be a mighty fine drop if it is :handgestures-thumbupleft: :smile:

yeah pretty much as suggested to me fingers crossed it will turn out great going by the ferment so far i'm happy I will have to use the backset I think as the flavor will be light on I'd say . Definitively need a pot still my reflux will piss all the flavor away for sure

croweater wrote:what would be the longest I would want to leave this after it has fermented out before distilling

IMHO if its airlocked/airtight and out of the sun (and cool) it'll be ok for a 'good while' (for sure, weeks...and I don't get why you want it to sit in the fermenter BTW).. . It'll settle well and truly; and completely ferment out (I think :think: help 5Star/somebody).