I was fiven 45lb of apples
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I was fiven 45lb of apples
Now what?
I want to ferment and distill it of course. I don't have a press but I do have a really nice restaurant grade processor, I threw a few apples in it and it made apple sauce in short order. Just wondering if this will work and how big of a fermenter I should put it in and how much water and sugar (if any to add I'm not sure what kind of 31sg to expect from the apples
I want to ferment and distill it of course. I don't have a press but I do have a really nice restaurant grade processor, I threw a few apples in it and it made apple sauce in short order. Just wondering if this will work and how big of a fermenter I should put it in and how much water and sugar (if any to add I'm not sure what kind of 31sg to expect from the apples
- der wo
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Re: I was fiven 45lb of apples
The last time I mashed apples I added 1l water per 10kg apples. No sugar.
In this way, imperialism brings catastrophe as a mode of existence back from the periphery of capitalist development to its point of departure. - Rosa Luxemburg
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Re: I was fiven 45lb of apples
So this isn't going to make very much
- der wo
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Re: I was fiven 45lb of apples
After cuts 350ml pure alcohol per 10kg apples. Single run reflux still.
In this way, imperialism brings catastrophe as a mode of existence back from the periphery of capitalist development to its point of departure. - Rosa Luxemburg
- der wo
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Re: I was fiven 45lb of apples
Of course you can add sugar. As long you have only a small stock of spirits at home, it's ok IMO. It's even ok to use sugar for 18% and turbo yeast IMO. Not those 48h ones. There are better turbo yeasts, simply an alcohol tolerant wine yeast and the needed nutrients for a slow but complete fermentation up to 18%, the Prestige fruit schnapps yeast for example. Back on topic:
Pushing a 6% mash with sugar to 12% will not half the aroma. But it will have noticeable less aroma. So when you come to a point where the amount of product isn't such important anymore, I would stop adding sugar.
Pushing a 6% mash with sugar to 12% will not half the aroma. But it will have noticeable less aroma. So when you come to a point where the amount of product isn't such important anymore, I would stop adding sugar.
In this way, imperialism brings catastrophe as a mode of existence back from the periphery of capitalist development to its point of departure. - Rosa Luxemburg
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Re: I was fiven 45lb of apples
So this isn't going like I wanted. I have 5 gallons of apple sauce. This stuff is thick I added the 2 liters of water per 10 kg of apples and this stuff still looks like apple paste. All I've ever done is corn washes and one attempt at an all grain. I can't even get a sg reading this stuff is so thick. I need some advice of where to go from here.
- der wo
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Re: I was fiven 45lb of apples
Pectolytic enzyme would help a bit. And to mash the apples when overripe. Or to mash only ripe apples and let the other apples ripen a few days longer and add them to the mash later.
You don't need to take a SG reading. If you want to calculate something, google the normal sugar content of apples.
Aerate it and pitch the yeast.
You don't need to take a SG reading. If you want to calculate something, google the normal sugar content of apples.
Aerate it and pitch the yeast.
In this way, imperialism brings catastrophe as a mode of existence back from the periphery of capitalist development to its point of departure. - Rosa Luxemburg
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Re: I was fiven 45lb of apples
So I can't leave well enough alone I split the apple puree between 2 buckets added sugar and water now I have one at 1.084 and the other at 1.090. Why can't I just leave things alone.
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Re: I was fiven 45lb of apples
I'm just going to through some bakers yeast in and see what happens
- cuginosgrizzo
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Re: I was fiven 45lb of apples
Eddie, baker yeast is not the best choice for apples, and fruit in general. Most here use a wine yeast, like EC -1118