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.......... Tbh though, If they were mine, I'd do a wash exactly the way you describe except - I'd cook the apples to a pulp before fermenting - just to see :lol: There are actually very good reasons not to do it that way. The more you cook an apple the less flavor you will have in the final product...

White is really nice too indeed! My 'aged' one is from 17-03-2017, so it's not really old yet, but I can already taste that it gets smoother... I age on beechwood chips, that I bake in a cooking pan until they are slightly scorched. The chips are for hamsters, and really cheap. I had them already fo...

I am using this recipe as my main way of making likker at the moment (I am still looking for good souces for fruit and melasse). I am fprtunate to live in the Netherlands, so it is no problem to source the rye bread. We do have a lot of different ones though, and I buy the cheapest (only 0,35 eurpce...

Good suggestoon..! And nothing is stopping me fron trying some of the peaches distilled once, right out of the still to get an idea how it would taste, peach only..

You're right, there's no right solution within the given boundaries :) The guy I got the plums from has a lot of pear trees. I can do it properly with those... Since I do need to process these plums in some way, I will go with added sugar and two distillations... Probably next year I will have a pro...

Very interesting! I am still trying to find molasses here (and will check the ebay link, thanx!). I was also wondering how you know that in the final product there are no toxins? Since there is no control over the infections and the elements they create?

I agree, but distilling twice is not going to work with my setup (the low wines will not be enough to keep my element covered, and I don't have a reflux (yet!)). I just added a very minimal amount of water, and the yeast is already bubbling my water lock... So I can only do one of the three options ...

Sorry, 50percent, I missed your post... A friend of mine told about the importance of mixing in the right order. He works at a jenever distillery, and they mix about 500 liters of water, neutral alcohol and esprit (the actual herb distillate). There is definitely something happening when alcohol and...

In preparation, I actually read those threads :) All info here needs translating to ones actual situation though, so your feedback is appreciated! This also means option 3 has a failsafe: try doing it once, if that fails, I can still do it twice! I have added my (wine) yeast now, the plums were alre...

I finally got my hands on the best plums... the free ones... Althoug I did not count the cost of moving to the countryside in the first place :) I have already pulped them and removed the stones. I am now left with 13 kg of plum pulp. And I thought mashing apples and pears was al lot of work! Plums ...

I have used the same method you use several times. I had scorching when the pulp was too thick, so I would recommend adding water. I use an electric washing machine element, so I expect that would be the worst thing with regard to scorching. My idea obout this is that if it is as thick as the cheap ...

I agree with Oldvine Zin: I have understood and experienced that adding water to alcohol mists, and the other way around it doesn't...

What causes it I don't know But it is not necessarily the oils in the distillate, I understands it happens also with pure alcohol and water...

Ah! The plot thickens

Allright. So I am using the whole apple, and I occasionally make sure there is no dry stuff floating on top (I swirl the fermentation vessel). My first attempt did have some moldiness when finally run. If this happens, I can understand the off flavers I had experienced.I can detect if the mash actua...

Thanks for your replies! The dryer and sharper seems what I have now, so I think in essence I am doing nothing wrong now (my cuts are fine on my other driks). Next time I will try to get some pears again. As for the fermenting, I always use a (water)locked container, so no oxygen. With leaving it lo...

I am going to get some apples this evening (someone has some left over). I am planning on doing a pulp fermentation using bakers yeast (actually the left over yeast/ryebread mixture from my rye-bread whiskey). I have done this three times before. First time it was a small batch (apple and pear), usi...

Hi all I have been distilling, first with a friend and now on my own as well, for a couple of years now. I have made a successful apple/pear slivovitz kinda drink, a brandy "oaked" on beachwood, a graanjenever (dutch gin) and several liquors. I have just moved to a larger home with a garag...