by GMan » Tue Feb 16, 2016 6:32 pm
So I got my book today The Artisan's Guide to Crafting Distilled Spirits and the have a base recipe that go some thing like this 100lt mash 70lt of fruit pulp and 30lt of water 115 grams of turbo yeast and let it ferment for 2 to 3 months. What you you guys think about this recipe.
You do not have the required permissions to view the files attached to this post.