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So I'm only four days in to the ferment on my cherry likker and the cap has already fallen. Hydrometer reads 1.000 right on the nose, so it's close to done. I used two packets of EC-1118 (5 gallons of wash) yeast and stirred twice a day. Based on research, I kind of expected the ferment to take much...

I'd like to chime in with my two cents: I took 20lbs or "sour cherries" from my buddy's tree and froze them. Threw into pot, boiled and mashed up with a submersible handheld blender thingy. Add SEVEN pounds of sugar, 1/2 lemon juice, and a can of tomato paste and enough water to make 5 gal...

I have a batch of sour mash that's just on it's third ferment and it's just starting to get good. Next week, I have to leave town for 3 weeks. What can I do to keep my good yeast alive? My thoughts: 1. Rack out the wort that's just finishing up. 2. After racking out the wort, pour in 3-1/2 gallons o...

I'll throw my hat in the ring now. Ran my first pot-still "strip" run on 45L yesterday. OG 1.07, Final SG 1.02 (let it cook for 10 days, but I couldn't wait any longer!) - 6.57% ABV During the strip run, collected: 250mL foreshots 4 pints (heads?) @ 59%, 59%, 56%, 54% (started cloudy and g...