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.
Ok thanks Sam. To be on the safe side if im trying anything new or not sure of, ill post it on here and see what the board thinks. :handgestures-thumbupleft: