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I have a lot of experience with making wine from rowanberries. There are several critical factors to consider, when doing so: 1. Rowanberries contain extreme amounts of sorbic acid, which is a very effective preservative with strong antimicrobial action (i.e. it harms yeast). 2. Rowanberries only co...

So I am new to distilling, and on my first try I took issue with how pure the result tasted just like ethanol mixed with water. I had naturally expected, that whatever I distilled would carry over some flavors from the wash, like a faint berry aroma and such when fermenting berries. But this was not...

NZChris, please read the thread before responding. Here is a short summary of what was said: I distilled with a pot still for the first time, and I am asking about means to get a more flavorful distillate (without adding flavor during or after the process), because my result didn't have any flavor a...

Thanks for the insights. I was actually wondering if there is a method or setup that would yield even more flavor than a pot still. Like maybe a half-baked distillation? Of course I made cuts. The tails just tasted more watery, not actually worse or more flavorful. It was just dropping in alcohol co...

I did ferment a mix of sugar, rowanberries and bananas to make wine. It tastes quite strong on its own. So the assumption was that it would carry over somewhat into the distillate. Or is it only true, that only certain types of flavor carry over, such as provided by oats? My goal is to produce a dis...

So I have asked before, what kind of taste alterations are present, if you test run your still with pure water only. Unfortunately people got very confused because I mentioned the word "plastic". The questions asked pertained to how different equipment could produce different alterations. ...

So I improvised a basic pot still, and the end result tasted like pure rubbing alcohol basically. You could taste a hint of fusel alcohol, but really whether or not this was pure ethanol mixed with water from a pharmacy or not, it would be almost impossible to tell the difference. I then infused thi...

Salt Must Flow wrote: ↑Thu Aug 31, 2023 7:18 am The rubber gasket is absolutely a no go. Same for the hose. If it's an aluminum pressure cooker then that's bad too.

Aluminium is always bad, since it is a potent neurotoxin. Cooking ware should never be made out of aluminium.

Well, all plastics always leach chemicals. The main two components that acellerate it being heat and acid. Acetic acid (vinegar) for example is generally speaking much more potent to facilitate this than alcohol is, although different plastics may react differently. What is most important with leach...

I understand that there are safety concerns with plastics. For example a lot of microwave ware, baby bottles and plastic water cookers were made with Bisphenol A in the past, an extremely potent endocrine disruptor active in the microgram range that leaches especially if the polymer is exposed to he...

Most questions raised are about slight taste alterations with pure water test runs, irrespective of plastic use.

So I have connected a pressure cooker to a hot water kitchen faucet hose which connects to a copper condenser spiral. In my test run with water, I noticed that the water coming out of the condenser, as well as the water that is still inside the pressure cooker, both have a slight rubbery taste to it...

I was made aware that I need to introduce myself here. Hello. I have made various wines in the past in small volume (10L) mainly from fruits such as grapes, elderberries, bananas, or rowan. I am currently brewing a mixture of Kilju and banana/rowan, which I want to distill into spirits using a super...