Aussiedistiller, Home Distilling, Moonshine, Home Brew

Would adding Rice hulls help to extract the juice Google search used for apple juice and beer.
Rice hulls are used as a "press aid" to improve extraction efficiency apple juice.

Have you got a press?

Press is not used for beer so do they help to drain .

Yeah, that's for sparging good luck sparging fruit ;-)

Rice in beer of any kind just makes me think of Budweiser ;-) worst tasting beverage ever!

I reckon that my addition of pectinase is really helping with pulling sugar out of the figs. It's why I feel ok adding more figs incrementally to the wash, I think it can break down the figs relatively easy.

Some bicarbonate is the next addition, I think it's getting quite high in ph based on the smell and look.

Likely is, taste it you'll know if its acidic

Well my apricots which I held such high hopes for were a disaster...but the figs which I was pretty iffy about have come up sensational !

I've got about 7 litres at 65% on heavy toasted French oak and having a sample after 3 weeks and its a very, very passable brandy.

If I can let this get to the 6 month mark then this will make up for how crap the apricots turned out.

I was thinking I might not even bother with figs next year, but time and oak has convinced me otherwise.

yeah well if you look back through the thread you'll see I did one wash with bakers yeast, I was warned not to but did anyway.the resulting low wines were just disgusting but I thought they would clean up in the spirit run especially mixed with the rest. Buzzt wrong answer, now I had these awful esters mixed with everything so I ran the lot back through and got real critical with the cuts , that'll work.
:violence-stickwhack: Buzzt ,buzzt, buzzt wrong again. the result was that I stripped more fig flavour out and concentrated the esters , a long time on oak however might just work (or not) :handgestures-thumbupleft:

Crow mine was with EC1118 spectacular wine yeast and I used pectinase to release even more sugar. I'd never go near a straight fruit brandy with bakers. Too funky for this monkey.

yeah i used that wine yeast on the first one and the subsequent ones had an aust white wine yeast. That stuff was good once it got going but took awhile to fire . I thought it might have been the temps but then noticed the used by date was, i don't remember but 2009 rings a bell (something a certain dodgy vendor neglected to inform me of )

Crow with ec1118 no matter how old you always always always need to rehydrate with lukewarm water and some sugar. I've had a few dud batches and you can always tell if it doesn't rehydrate and form a cream. If not the yeast is dead, no point pitching.

yeah mate i think all wine yeast is like that :handgestures-thumbupleft:
I do this with safmalt too

Fascinating read guys!!! I’ve just bought a house with a fig tree and no one bloody eats them!!! Will have to freeze them as they ripen up and give this a crack!