Cloudy Apple Brandy

[hoboinalexus]

Hello,

I'm new to distilling and was very encouraged by my first sugar wash. It tasted great.

http://homedistiller.org/forum/viewtopi ... 32&t=33282

But the 33 gallons of apple must, was very low alcohol. I'm guessing 3% at most.

IMG_3543.jpg

After three long runs, which all came out the same way, I was left with almost 3 gallons of 30% ABV, and all of it cloudy. And it doesn't taste that good.

IMG_3546.jpg

It fermented with champagne yeast for a cold two weeks with the cap being punched down occasionally. It was quite dry by the time I ran it, but it never was that sweet.

Many pits were in the boiler. That won't kill me, right?

Any suggestions? I plan to run the batch again. But I don't want to lose apple taste.

The heads were nasty.

IMG_3549.jpg

The tails didn't exists. They blended into water, and at 20% I turned off the still.

Dealing with the pulp was tiresome. Juice is a better way to go. I just mashed up 100 lb. of apples.

Thanks!