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Thoughts about this fruit mash
Posted:
Tue Feb 16, 2016 6:32 pmby GMan
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.
Re: Thoughts about this fruit mash
Posted:
Tue Feb 16, 2016 8:37 pmby Professor Green
I'd be wary of the information in any book claiming to be an "Artisan's" guide that recommended turbo yeast...
Cheers,
Prof. Green.
Re: Thoughts about this fruit mash
Posted:
Wed Feb 17, 2016 7:12 amby maddogpearse
Have a read of the fruit and veg section here first mate! It will give you a good idea what to do with fruit. I'd swap turbo out for EC1118 yeast. Ditch the pectin and adjust the PH. I don't reckon any wash should have to sit around for 3 months! :handgestures-thumbupleft: