I was fiven 45lb of apples

Information about fruit/vegetable type washes.

Moderator: Site Moderator

I was fiven 45lb of apples

Postby newbie1982 » Sun Jan 08, 2017 11:02 am

Now what?
I want to ferment and distill it of course. I don't have a press but I do have a really nice restaurant grade processor, I threw a few apples in it and it made apple sauce in short order. Just wondering if this will work and how big of a fermenter I should put it in and how much water and sugar (if any to add I'm not sure what kind of 31sg to expect from the apples
newbie1982
Novice
 
Posts: 83
Joined: Tue Sep 20, 2016 8:37 am

Re: I was fiven 45lb of apples

Postby der wo » Sun Jan 08, 2017 11:08 am

The last time I mashed apples I added 1l water per 10kg apples. No sugar.
User avatar
der wo
Master Distiller
 
Posts: 2988
Joined: Mon Apr 13, 2015 2:40 am
Location: Germany

Re: I was fiven 45lb of apples

Postby newbie1982 » Sun Jan 08, 2017 11:52 am

So this isn't going to make very much
newbie1982
Novice
 
Posts: 83
Joined: Tue Sep 20, 2016 8:37 am

Re: I was fiven 45lb of apples

Postby der wo » Sun Jan 08, 2017 11:58 am

After cuts 350ml pure alcohol per 10kg apples. Single run reflux still.
User avatar
der wo
Master Distiller
 
Posts: 2988
Joined: Mon Apr 13, 2015 2:40 am
Location: Germany

Re: I was fiven 45lb of apples

Postby der wo » Sun Jan 08, 2017 12:26 pm

Of course you can add sugar. As long you have only a small stock of spirits at home, it's ok IMO. It's even ok to use sugar for 18% and turbo yeast IMO. Not those 48h ones. There are better turbo yeasts, simply an alcohol tolerant wine yeast and the needed nutrients for a slow but complete fermentation up to 18%, the Prestige fruit schnapps yeast for example. Back on topic:
Pushing a 6% mash with sugar to 12% will not half the aroma. But it will have noticeable less aroma. So when you come to a point where the amount of product isn't such important anymore, I would stop adding sugar.
User avatar
der wo
Master Distiller
 
Posts: 2988
Joined: Mon Apr 13, 2015 2:40 am
Location: Germany

Re: I was fiven 45lb of apples

Postby newbie1982 » Tue Jan 10, 2017 7:13 am

So this isn't going like I wanted. I have 5 gallons of apple sauce. This stuff is thick I added the 2 liters of water per 10 kg of apples and this stuff still looks like apple paste. All I've ever done is corn washes and one attempt at an all grain. I can't even get a sg reading this stuff is so thick. I need some advice of where to go from here.
newbie1982
Novice
 
Posts: 83
Joined: Tue Sep 20, 2016 8:37 am

Re: I was fiven 45lb of apples

Postby der wo » Tue Jan 10, 2017 7:45 am

Pectolytic enzyme would help a bit. And to mash the apples when overripe. Or to mash only ripe apples and let the other apples ripen a few days longer and add them to the mash later.
You don't need to take a SG reading. If you want to calculate something, google the normal sugar content of apples.
Aerate it and pitch the yeast.
User avatar
der wo
Master Distiller
 
Posts: 2988
Joined: Mon Apr 13, 2015 2:40 am
Location: Germany

Re: I was fiven 45lb of apples

Postby newbie1982 » Tue Jan 10, 2017 2:12 pm

So I can't leave well enough alone I split the apple puree between 2 buckets added sugar and water now I have one at 1.084 and the other at 1.090. Why can't I just leave things alone.
newbie1982
Novice
 
Posts: 83
Joined: Tue Sep 20, 2016 8:37 am

Re: I was fiven 45lb of apples

Postby newbie1982 » Tue Jan 10, 2017 3:08 pm

I'm just going to through some bakers yeast in and see what happens
newbie1982
Novice
 
Posts: 83
Joined: Tue Sep 20, 2016 8:37 am

Re: I was fiven 45lb of apples

Postby cuginosgrizzo » Wed Jan 11, 2017 5:14 am

Eddie, baker yeast is not the best choice for apples, and fruit in general. Most here use a wine yeast, like EC -1118
User avatar
cuginosgrizzo
Site Donor
Site Donor
 
Posts: 414
Joined: Tue Oct 20, 2015 1:41 am
Location: a land of saints, poets and navigators


Return to Fruits & Vegetables



Who is online

Users browsing this forum: No registered users and 1 guest