Need help with fruit mash!

[J Dot]

Hello
I’m new at home distilling,
Still in the trying weird new things stage!
So far been really lucky
Make a fantastic jalapeño spirit, my favorite!
Corn spirit, rye whiskey, you name it GRAIN RELATED,
Yes I’ve burnt batches ( disgusting results! ), and a few WOW
moments through my trials! Self taught, reading, and researching,
Along the way, I hate asking advice! But after SEVERAL FAILURES!
I’m here!
Ok
All was well, until I tried corn based, peach infused distillate!
This is where I learned NEVER USE PLASTIC! Ruined my peach and banana
Brandies! ( acrylic test tube ) melted like putty! 170+ proof
So I ONLY use Pyrex now or glass!

This is where I need your help:
I’ve ran off
Cranberry
Peach
Banana
Blueberry
Pomegranate
You name it, I’ve done single fermentation, double fermentation,
Slow fermentation, several yeast strains from bread to wine, even turbo!
I’ve steeped the fruit, boiled the fruit, and even just cut it up, and added it
Raw to the mash, with and without sugars, different sugars!
But
It ALL TASTES THE SAME? Good stiff, neutral spirit, good but you’d never know what fruit or flavor it was?
Blueberry? Peach?
Just neutral, and a bit sweet!
So this is where I’m lost!
Where is the FLAVOR?
I watch my starting gravity, ending gravity, I add yeast nutrient, pectin enzyme,
Acid mix, watch ph, and temp, run still SLOW AS HELL! Usually 6-8 hours a run
( 8 gallon still ) stainless with copper riser and condenser! ( stainless thumper )
I have even added some mash to the thumper, as well as fruit juice ( fresh squeezed )
To thumper, with similar results?
I’ve tried different proofs from 60-120 ( I prefer 110 personally! )
What am I doing wrong? Or is this just how it is?

I was figuring, it would taste like banana or peach WITHOUT adding flavor at the end!
I’m not much on that , I want a crystal clear distillate that taste good, without adding sugar or flavoring
Of any kind to finished product!
Is this possible, or only possible with copper setup?
Also wanted to add, I do sealed fermentation, glass carboy with airlock,( I do WASHES mostly,
But have fermented with grain in ) and have tried straight fruit washes, and grain-fruit washes )
Double fermentation’s we’re done in 6 gallon bucket with lid/airlock, then
Racked in glass carboy, with airlock, and clarifier!

Any ideas?

Thank you,
I am going to read through posts here to try to find the answers,
Just thought you guys/gals might see something I don’t, or know what I’m doing wrong?

J Dot
{:0)

Added: all my fruit is REALLY RIPE! Almost too ripe! I’ve not tried freezing first ( like making banana bread
You MUST freeze the banana before using or you’ll get crappy tasting banana bread! )
But you know this!

[Pikey]

WHat still you running ? Sounds like a reflux to me from here ?

[J Dot]

No,
I went with a 3 pot still
Large 8 gallon boiler ( stainless ), then copper riser tube, to stainless
( bendy style tube ), to Thumper ( maybe 1 gallon? ) stainless pot, then stainless
( bendy style tube ) to Copper condenser ( worm ) ( fitted into stainless pot )
Not sure how to upload pic
But I’ll try:
?
J Dot

[J Dot]

Hope this works!


J

[johnsparrow]

Some of the flavours will be in the heads and the tails, what sort of cuts are you taking?

What sort of ABV is your first strip run when you are done?

[J Dot]

Yay,
It worked ( had to reduce the picture file size )
I prefer Propane!
I’ve also tried electric stove, hot plate ( NOT RECOMENDED ),
And Induction ( top of the line one )
I found i can regulate with propane flame the best.
Stove ( on-off-on-off ) causes flow to spit and sputter from drops to
Heavy flow, back and forth, throwing my drip stick out of the condenser!
Hot plate ( EPIC FAIL ) thermals our before temp is reached!
( however since I bought it, I now use it to pre heat the thumper as I get close
To 173! ) you can see it in the pic!
And induction is just too long to heat up , plus the fact the stainless boiler is cheap
Stainless, so induction does not quite work right with it!
So propane it is!

I’ve not tried the STRIPPING RUN, or SPIRIT RUN!
These are new on me!
I’ve distilled, and re-distilled ( by adding a bit of distilled water to my previous run ( foreshots removed )
And ran it a second time but found it just strips more flavor out! Like a vodka almost flavorless. Still good for
Fun mixed drinks! But not to kick back, relax,sip, and enjoy! Kinda stuff!

I also wanted to add,I’ve tried with and without pulp fermentation!
I make my normal ( family recipe ( corn whiskey ) cracked corn, rye,molasses ( just a bit ), 5 lbs sugar, and malt barley,
( my jalapeño is this recipe but I add double the rye than normal )
Once fermented ( completely ) using a distillers yeast w/ nutrient. I strain the grains, filter the wash, refill the bucket
With fruit aggressively chopped ( not MUSH, or purée ) but no CHUNKS either.
And distilled water to 6 gallons, then add a couple spoons of sugar to start the yeast ( wine yeast ( usually a lalvin ec1118 ) or similar wine yeast. Let it completely ferment, then I SQUEEZE the remaining fruit pulp ( strain and rack in a glass carboy
With clarifier ( 2 part pos-neg particle mix ) which drops all remaining solids and dead yeasts to bottom then when ready
I siphon only the clear clean liquid to still, and run it! It starts at 160-170 proof mostly, I remove foreshots, then heads, then hearts, I usually stop after 1 pint of tails ( 100-110 proof ) then I use a portion of my used mash ( inside boiler ) to run a sour mash grain run, to age into a whiskey. I’ve had great luck with grains, but fruits are KILLING ME! I’m a brandy lover, not really a whiskey drinker! Go figure! I do HOWEVER love my jalapeño rye whiskey!
Honestly
I’m thinking I need to be able to make wine, if I’m ever going to make brandy!
I’ve made beer, and spirits from grain, but they are very similar!
I’m thinking wine and brandy are a similar mix in that aspect?

[johnsparrow]

viewtopic.php?f=38&t=48526

Would be well worth the time to read.

[J Dot]

Also wanted to add
I’ve only ran 2 fruit ONLY MASHES,
Banana ( 25lbs ) lavlin 1118
Peach ( 20 lbs ) same yeast
But acrylic test tube melted during sampling my first banana run
( I did not realize it happened, just tasted HORRIBLE, so I trashed the whole
Run! ) could not place my finger on the taste?
Then during my second Peach run ( sugar added here ) was 173 proof
Off the still, the tube collapsed, literally melted and bent over?
I was like WTH?
Then the SMELL, YEP , same like the banana tasted! PLASTIC!
So I trashed the peach ( lost bunches of $ on that crap all over a $6 test tube! )
So all runs after that have been ( grain based ) fruit infused runs!
As I found the fruit only no sugar ( started at a low 40-60 proof ( 20-30% ABV )
Which is WAY out of my ballpark ( used to running 160-180 proof stuff )
Maybe this is where I failed?
My whole approach may be wrong?
I’m used to running shine/whiskey. As that is what I know.
Basically
Ferment
Distill
( throw away foreshots )
Collect heads ( put aside )
Collect hearts
Then tails ( I stop at 100-110 ) as anything after that tastes crappy in my still!
So I trash the rest or turn SOME of it into a sour mash!
I proof the hearts ( usually get a gallon of 110 proof ) 55% ABV
THE HEADS AND TAILS ( go into the pot or thumper during next run! )
Sometime I keep them and just run a bunch of random stuff together for a neutral
Spirit to make ( APPLE PIE ) during the holidays ( the women love it ) round here!
But that is how I learned it, and is how I do it! Not sure if it is right or wrong?
Was not until I wanted to try fruit, that ( ph, temp, clarifier, citric acid, yeasts, etc. ) was included.
I used to put grains water sugar, and yeast into a 55 gallon drum, let it ferment ( no worry of starting gravity, temp,
Ph, NOTHING, when it stops bubbling , run it, collect when tastes good, stop when does not, proof it and enjoy!
Now I’m overwhelmed! All NEW on me, the more I read around here! WOW!

I’m back woods,
This is all high society on me!
But I’m trying, and am willing to learn!
Hell
I’ve learned more today reading posts around here, than I ever thought possible!
I bought a couple books,
Joy of home distilling
Moonshine
And
How to brew
And have learned a LOT so far, and my product has improved using these new techniques ( new on me anyhow )
Temp control, proper Ph, And gravity ( for several reasons ). I’m also having fun with different sugars and flavors!
But just cannot get the fruit to come through? It tastes good just not fruity, at all, smell or taste!

I’ll figure it out sooner or later?
J

[J Dot]

viewtopic.php?f=38&t=48526

Would be well worth the time to read.

Yes,
Thanks, I will!

J Dot

[J Dot]

LOL
YES, I’ve read that TWICE, as it is my favorite post so far!
And VERY informative
( peaches, bananas, pears, etc are not native here, so I buy at detweillers fruit stand )
The native fruit I PICK! But maybe I need to PICK UP, instead?
Most of the time I have to wait for them to ripen up, even after picking or buying!
Definately going to try some new tactics!
Thanks a LOT,
I appreciate your time,
Going to bed as it is after midnight here, and 4:30 am comes FAST! I know early to go to work!
But home by 3-4 pm usually! ( have to pick up daughter from school ( by 5pm ), boys ride the bus ) she is only 5 yrs
Boys are 10 & 18! But ALL great kids! Could not be happier!

Have a great evening/day!
Thanks again
I’ll chat at you tomorrow, if you are around!
J Dot
{:0)

[J Dot]

Hello everyone,
Ok, after many hours of reading and getting a better understanding
Of this ( fruit based distillate ).
And many failures, with many jars of heads, tails, and stuff, well,
I just don’t like, had enough for 3 gal ( w/ 1 gallon water added ) distilled!
Poured a quart of my best pomegranite brandy into thumper!
And ran a SPIRIT RUN. ( my first )
I’m running INDUCTION on 180 degrees ( with keep warm button pressed )
Vapor is staying about 175-180, nice drips with occasional mild stream,
I’m on jar 3 ( collecting in HALF PINT containers )
I put in my bad BLUEBERRY BATCH, my bad pomegranate batch ( excluding first jar
Which was actually tasty after sitting a month ) this went into thumper keg ).
As well as misc. heads/tails, and odd tasting stuff I had around!
3 gallons worth! All together!

Wow
I can taste the blueberry now ( faint off the front, and am getting the pomegranate ( again faint )
At the end! Still early in the run! And I’ve not run proofs yet!
But I believe this will be a success!
Will keep you updated!

Also I’m covering each jar with coffee strainer and lid ring to secure it!
Will place lids on after 24 hours ( also new on me ) .
Then I’ll make the feints cut, proof, jar, and mellow for a few months,
May age some as well?
But this is a fruit grain surprise run! Pretty excited!

J Dot

[J Dot]

Just checked the proof at jar 4 ( @ 60 degrees, 170 proof 85% abv )
Still tastes the same, but I’m only at half a quart now.

J Dot

[cranky]

There is a lot going on in these posts but if I understand what you are trying to do is take some amount of fruit, although I don't think I understand how much, add it to a grain ferment and expect it to come out tasting like fruit. Also you are taking fruit, I'm also not sure how much, adding water and sugar and fermenting. I believe you state that the 2 ferments you did as straight fruit were contaminated and not drank so I am not including those.

I do mostly fruit and I don't want to discourage you doing fruit but it sounds like you are doing a whole lot wrong.

First my personal feeling is that fruit and grains don't play well together, they require different cuts in different places in the runs and the flavors will fight each other.

As far as fruit, water and sugar, that is going to pretty much result in what you are getting. If you want maximum flavor you need to start with nothing but fruit or fruit juice, no water added or at least as little as possible because water dilutes the amount of alcohol made. No sugar added because sugar dilutes the flavor of the fruit, the more sugar you add the more fruit flavor you take away. I understand that this is a problem for a lot of people because it gets very expensive but for the most part I find I use somewhere between 35 to 80 lbs of fruit per bottle of finished product depending on fruit, and a few other factors but in truth if you want fruit flavor you have to either work hard for it or be willing to pay a lot for it.

Another thing is fruit flavor can take time to develop, it can be months or even a year before the ghost of the original fruit decides to show itself, so you must be patient. You also have to understand that what you will get is the ghost of the original fruit, not the actual taste of the fruit because there is no sugar left, and you have essentially taken the fruit flavor apart and put it back together. A lot of what we think of as fruit flavor actually comes from the sugar that is in the fruit.

Cuts are also very important, if you are only doing a hearts cut you are losing most of the fruit flavor.

My suggestions for making brandy if you have to buy fruit is to buy juice without preservatives, Tree Top apple juice works well, although apple is actually quite difficult, or R.W. Knudsen for things like pear and cherry juice. No they aren't cheap but I know these two ferment well without problems and really how much does the fresh fruit cost when it takes 16lbs of apples to make a single gallon of juice? I think it takes a little more when it comes to cherries. There are other brands and producers and ways to get fruit juice but you need to make sure it has no preservatives other than citric acid.You can also use frozen concentrated juice. As a word of caution, be aware that cranberry juice tends to be difficult to ferment if you want to use that. I personally would also forgo the clearing agent, it doesn't add any benefit to a distilled product and can sometimes add unfavorable flavors.

1118 is the best yeast for a beginner with fruit.

Now I think the last thing is the way you are running. I think you may be going too slow and probably getting residual reflux causing both higher ABV and loss of flavor. Personally if it were me I'd run a lot faster, I would probably ditch the thumper and do a strip run and spirit run or just a slower single run.

Just my thoughts.

[J Dot]

THANK YOU!
I appreciate your input!
I know my post is all over the place, I apologize!
I’ve been making grain spirits for 2-3 years ( have tried lots of things )
Just never fruit!
So
I went banana
And 3 days later peach
( fruit-water-sugar ( 5lbs) each )
But both batches ruined ( as you know )
So all future batches have beenmy favorite grain blend ( fermented w distillers yeast ) then fruit ( sugar and water )
Added a/ 1118 for secondary ferment
Have tried
Cranberry
Blueberry
Peach
Nectarine
Pomegranate
And maybe 1 or 2 others, but all ( good so to say ) just not ( fruity ) but sweet.
Definately not shine, and definately not brandy!
But I noticed over time the flavors were more present, but still MILD!
But I always run the 3 pot, I do WASHES ( not mash style ferments ) except when fruit is added I ferment with
Pulp, then strain and rack. So it goes into still, I run it slow, ( your SPIRIT RUN ) throw foreshots, collect heads , hearts,
Tails. Proof hearts and enjoy, heads and tail go into next run!
So fruits, yes, I’m doing it wrong! I agree!

I wanted to post this run, because although it is a mess ( crazy ingredients! Of random runs, grain, fruits, etc. )
It came through a SPIRIT RUN, quite tasty along the way until close to the end, I like to sample along the way, using a tiny stainless measuring spoon, maybe half a teaspoon size, so hopefully my past failures can come to life again, in a new strange spirit! Just for fun!

My next brandy will be fruit only!
And will continue to learn from you all!
I now feel RENEWED, and excited again, as I was losing faith before!
I just want to make something like banana, or whatever, open it, take a snort,
And be like AHHHHHHHH BANANAAAAAAA!

And be lifted to a new place!

Now it’s:
Hey that’s good! What is it? ( DAMN! )

J Dot

[J Dot]

Here is a funny tidbit,
Just finished my run, and I always mark the jars in Roman numerals
My last jar was jar 30 ( or XXX ) go figure?


J Dot

I know ( ran out of coffee filters, I thought I improvised nicely!

[cranky]

I’ve been making grain spirits for 2-3 years

I think this is the biggest problem, you are used to doing cuts on grain and mostly hearts cuts. I do a whiskeyish (grainy sugar wash) and the cuts are totally different than with fruit. Fruit has a real tenancy to need a bit of heads in there to find the fruit flavor, although some will wind up in different places and bits and pieces of it scattered throughout the run. For me pear is by far the easiest to get the cuts right if it matters. On my pear there is flavor throughout the run but most of it comes in the early tails. Of course your results may vary.

[J Dot]

Yes, Cranky,
I’m finding this out!
I’ve ALWAYS wanted to try pear, but we don’t get them here,( in any quantity ) nor do we get juice ( NOT from concentrate ) All have a preservative! That I can find!

I thought about ordering a bunch and have them shipped in ( when in season )
However we have a TON of native fruits to choos from ( excluding apples, plums, pears, and cherries! )
We have most everything else including FIG but hard to find!

I Think I’ll try a ( juice only batch ) no preservatives, and not from concentrate,
With some 1118 lime offered above! See what comes from it?
Then work my way into fruit ( themselves )!

Now you,
You use juice? Or fruit? Or combo?
And lastly
If fruit, what condition is the fruit? ( how ripe? )
Freeze or no? ( bananas are better pre frozen I heard ) just wondering?

J Dot

[cranky]

Now you,
You use juice? Or fruit? Or combo?

Depends on the fruit, apples I press myself and ferment the juice. Pears might do either way then strain or press and let clear. Blackberries, raspberries juice because I've read seeds can add a bitterness. Blueberries, pulp. Plums on the pulp but I lose about a third of the volume doing it that way. Cherries can go either way but usually pulp. Iv'e done strawberries on the pulp but like plums the loss is significant that way so if I do it again I'll juice. Everything that is fermented in the pulp will at some point be racked off of it and cleared, mainly because I have internal elements in my boilers and I'm afraid of scorching. Some people do just fine running thins on the pulp Or run using steam.

And lastly
If fruit, what condition is the fruit? ( how ripe? )

I use ripe fruit, not rotten but as ripe as it can be without being rotten, it's complicated and I really can't explain it well because there are a lot of factors involved.

Freeze or no? ( bananas are better pre frozen I heard ) just wondering?

You can get more juice from freezing but it may not be beneficial juice. I did an experiment with apples where I compared the volume of juice after freezing Vs fresh and the quality of the final product and found that while I got more juice from the frozen ones I got less flavor overall so I don't freeze apples, I will freeze pears and blackberries, blueberries and various other fruit, but not apples. I have some bananas frozen but not enough to do anything with just yet. I haven't done banana but raketemensch had a thread going about banana rum ( viewtopic.php?f=38&t=58248 ) and I think a few others have banana threads right now. I'm lucky in that I think I live in the fruitiest place in the world so I get free apples, pears, plums, blueberries, blackberries, raspberries, salmon berries, sometimes grapes, quince and various other fruit so I never have to buy any. I personally wouldn't worry about juice from concentrate as long as it is preservative free, no it's not ideal but it can make a pretty good brandy. I would stay away from Chinese fruit, but I suppose that's just my own bias.

[J Dot]

No that’s great!
I also agree, I try to use locally picked stuff, also, and yes
Day or two before mold starts, so to say! Too ripe to eat but not bad yet!
And Thanks for clearing that all up!
People don’t like to offer specifics, will tell what they did but not HOW they did it!
The little details!

I make banana bread, and have for years, but grandma told me you MUST, peel and freeze them first,
then thaw and use, or DONT BOTHER AT ALL! But cooking sugar and fermenting sugars/s are quite
Different I suppose! Lol

I’ve built several still designs, from a 4 pot double boiler, intermixing in thumper ( different mashes )
Even have a 2 boiler, 2 thumper, big worm setup, but all I get is vodka, and is a SON OF A GUN
to run correctly! Plus takes 12-14 hours to run a batch! ( 2-8 gallon boilers ) but man is she pretty
When setup and running! But nothing new or too crazy!
I recently saw something where a distiller had an issue with a reflux, big one, that broke and leaned
over to a 45 degree angle from boiler head, he said WTH, welded it there, and he says he gets a better
Product than one standing perfectly vertical? I’ve never used one, so I know 0 about them!
I’ve been building a 30 gallon copper 3 pot still for a while now, as I can afford the copper!
About half done, but want tri clamp unions, not big on pasting crap!
If I get some time I’ll post some pictures!

All in all, just having fun! Trying new things, who knows, I may stumble onto something?

J Dot!

[cranky]

I make all my own stuff. I have a 15.5 keg converted to electric and run a 5500W element. I also have a 4 gallon boiler running 3500W element. They both run as fast as I care to run. On a spirit run I will collect at something like a half pint every 5 minutes which is what I consider slow, like I said above, too slow and you might get passive reflux causing higher ABV but less flavor. A little smearing can actually be desirable for brandy.

[J Dot]

I understand
I never really knew the APPROPRIATE, pace if you will,
Some say very slow drip ( like 1 drip per second )
Others say drips to a slow flow is ok,
And some say steady flow is good!

I prefer trickle to steady very light flow, I watch for BITE, and also temp of distillate
If it is too fast for worm to cool, and starts coming out warm or hot, I keep it very cold
coming out of condenser plus my worm is only 3/8” copper! Pretty small.

Also with induction it is by 10’s in degrees, so sometimes it just is what it is!
Better control with propane but prone to scorch!
I’ve not tried an element like you?
But makes sense!

I REALLY APPRECIATE your time, I have put together my ( jalapeño-rye-shine/whiskey ) recipe, and
Was contemplating weather to post in tried and true recipes section! With step-by-step instructions!

Just don’t want the old timers to bash me on it? What do you think? Ya or nay?
I might be too new to take seriously yet?

Anyhow have a great week, and thanks again!

J Dot

[cranky]

I’ve not tried an element like you?
But makes sense!

I've never seen anybody who made the switch to an internal element say they would ever want to go back to propane.

I have put together my ( jalapeño-rye-shine/whiskey ) recipe, and
Was contemplating weather to post in tried and true recipes section! With step-by-step instructions!

Just don’t want the old timers to bash me on it? What do you think? Ya or nay?

I don't think you can put a recipe in tried and true yourself, it's something that has to go through a trial and nomination process by other members. The protocol is to post the recipe either in recipe development, where it can be commented on, discussed and tweaked or shared recipes where it is a locked thread for members to follow. If enough people try it and it is successful eventually it gets nominated and added to tried and true.

[J Dot]

I agree on the element
Seems you ( with the right controller ) can tune the heat more precisely
With the element! So totally makes sense.

And
YES,
Tried and true, GOT IT!
Now I understand! I just misunderstood it!
I thought you just post recipes you tried and liked, so other people could try!
I was on the right track, wrong spot! Lol thank you!

As always your time is GOLDEN!
A+

I’ve got a LOT to think about, and improvements to make!
And also design! ( as you stated before ) I was interested in building BIGGER,
More COMPLEX, cool looking rigs, and setups!
When in reality , I should have went less! ( thumperless )
Sometimes you overlook the simple things! We always ADD ADD ADD,
But rearely remove! I’ve seen people ferment and distill fruit from a clay pot,
Bamboo, and mud! Don’t get much more simple than that!

If I could pick your brain for one more answer ( if you know )
Your thoughts on OPEN FERMENTATION, versus SEALED OR CLOSED FERMENTATION?
I understand the sanitary part of it, but some claim better flavors in open fermentation’s,
than airlocked ones?
Just wondering?

Take care,
J Dot

[cranky]

I should have went less! ( thumperless )

That's not to say a thumper is necessarily a bad thing, lots of people use them and do fine, but if something is coming off with too little flavor it may be time to go as basic as possible.

If I could pick your brain for one more answer ( if you know )
Your thoughts on OPEN FERMENTATION, versus SEALED OR CLOSED FERMENTATION?
I understand the sanitary part of it, but some claim better flavors in open fermentation’s,
than airlocked ones?

I personally don't like open ferments because I let my ferments sit for considerable amounts of time so sanitation is important. If I was one of those people who think they absolutely need to run everything in 24 hours it might not matter but I'm not and don't think an open ferment really makes any difference in flavor when it comes to fruit but I understand fermenting too fast can cause loss of flavor.

[J Dot]

Thank you,
I will make cuts tonight on my refrigerator stew ,
And let you know , my findings, and what I did, but we might have
to wait for final product to sit and mellow for a while?
But feeling good about it! Might have turned some mess ups into something drinkable?
Going to run jalapeño rye next, as there is a party coming up, and I want to donate some!
Spanish friend of mine! Should be a pleasant surprise for him and his family!
Then I’m going to try my hand at a Brandy, under new guidance!

But I’ll post along the way!

J Dot

[J Dot]

Hello again,
Just wanted to post an update, if anyone is interested?

The fridge stew,
Turned out ok, not bad at all! So not a complete loss!

But
When I ran the blueberry ( before ) I added it to the fridge stew!
I kept a pint out, threw some ( French medium toasted cubes ) into the pint approx 10
Tried my hand at some speed aging
First I placed the pint into boiling water until almost too hot to touch, then into deep freezer
Until frosty, then back to boil, etc about 8 times around!
Had a beautiful caramel color the same as some private stock whiskey I had!
Then placed into a cabinet ( approx 4 months ) and forgot about it, till now!
Busted it open strained it, and WOW it turned out, I can taste the blueberry, very mellow and a great oak taste!
Quite wonderful! Wish I kept more!

And lastly
I ran a batch of family recipe, this time I did a stripping and spirit run,
Definately my best so far!

Currently
I’m building a MALT TUMBLER, to try my hand at all grain run. White corn!
Will try to load some pics of the build tomorrow!

But that is about it!
J Dot

[J Dot]

I posted in build section instead!
Sorry issue with the video!
J Dot