Home Distiller

ok not sure if this is the right place or not but here goes...ive been asking around for folks that have extra jars...2day i was givin about 4 gallons of preserved fruits peaches,pears and figs to be exact in various sized jars.1/2 pints,pints and quarts...all were home preserved...thinking about doing a wash with them

pretty sure the sugar content is high,but not sure exactly how much to put in each 5 gallon wash?
any clues anyone?

Thats why they make hydrometers. When I make jams theirs usually 7 cups sugar to 3 to 4lb crushed fruit that makes around 6 to 8 pints.Id figure 1/2 weight of jam was sugar if i didn't have a hydrometer and go from there.

thanks Tater and i do have a hydro...just feeling around a bit ..while i got ya on the hook . do you think i should mix them all together or keep the peaches, which is most, to them selves?

Being there already cooked Id go mix fruit recipe.

will do ! headed to the stillin house now...will update thread with recipe

heres what i did so far

5 gal bucket
17- 1/2 pint jars of mixed fruit preserves blended to a mush (figs peaches and pears)
3 # inverted white sugar to bring SG to 1.070 around 10% wash
3 Tbs yeast started with wash for about 15 mins then dumped and slowly mixed in
30 mins hose in air lock took off like a cannon

5 gal bucket
8 pints of fig preserves blended to a mush
started yeast in wash solution
SG was 1.055 i just left it alone no sugar added want to see what will happen should be about 7% ABV wash

still have 7 Quarts of home canned pears and 5 Quarts of some kind of spiced apples
want to see how other 2 washes turn out plus the fact that i already have 2 5 gals of gerber and 2 8 1/2 gals of Sweet feed fermenting dont want to get too much ferments going lol

quick update lol 45 mins after sealing the airlock on the figs it was bubbling so hard it puked into my whiskey bottle airlock

mixed fruit seemed to be stalled this afternoon ... aerated it for about 20 mins and pitched some fresh bakers yeast on top(about TBS ) taking back off a lil slow compared to the figs that are still hammering away

How did it end up? Did you ever do the pears?

Yeah come off if it fullhouse... I have a pile of blackberry preserves just waiting to try

Thanks

I've got 2 20L batches of marmalade wine (12% estimated at completion) fermenting at the moment - hoping to get some citrus flavored brandyish stuff

I made marmalade wine recently as well, my girlfriend's last batch didn't set. Depending on the flavor, I think I'm going to blend it in with some beet wine which is fortified with a bit of absinthe. Sort of like a liquid fancy beet salad.

sorry i didnt get back to the post...both went very well...came off smooth but not much content the alcohol content must have been very low but what did come off was really good stuff! ended up pulling about a quart of saver stuff after the cuts...next mission is FRESH pears might do the preserved pears also so i can mix with the fresh stuff if needed