OzKev wrote: It taste really nice at the moment, I could easily drink it as it. I'm thinking of grabbing a couple of liters out and throwing it in the fridge to slow further activity while I consume it. (
Andy wrote:OzKev wrote: It taste really nice at the moment, I could easily drink it as it. I'm thinking of grabbing a couple of liters out and throwing it in the fridge to slow further activity while I consume it. (
a nice strawberry jam wine?
Urrazeb wrote:I thought you were going to distill it?
Andy wrote:that's a long ferment. hopefully the product is nice. i imagine it will be
OzKev wrote:I've read "Kiwistiller's Novice Guide to Cuts and Fractions" and plenty of other resources. Only have one question. Everyone says run it slow for a product run, how slow is slow?
50L pot still with a 2" head, I'm running just 1 x 2200w element currently at 110v (240v supply, with adjustable controller). What is deemed slow? I'm currently collecting at 350ml per 9mins, is that too slow?
Andy wrote:even if there is an infection the still will clear it up, so dont worry about that
Urrazeb wrote:Cool mate! Are you gonna oak some?
I would try french oak for this one :handgestures-thumbupleft:
OzKev wrote:Urrazeb wrote:Cool mate! Are you gonna oak some?
I would try french oak for this one :handgestures-thumbupleft:
Don't have any french oak on hand, I've got toasted or charred American oak. I'm thinking the toasted, at around 5g/L for 3 months.
kickarum wrote:OzKev wrote:Urrazeb wrote:Cool mate! Are you gonna oak some?
I would try french oak for this one :handgestures-thumbupleft:
Don't have any french oak on hand, I've got toasted or charred American oak. I'm thinking the toasted, at around 5g/L for 3 months.
So what become of the brandy? Surely you've had a taste :silent:
Mick
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