kiwikeg wrote:Nice a Afrikaneer mate gave me a bottle of peach brandy. it was really quite nice once you got a taste for it.
going by the taste I think you would want a generous tails cut in the final blend
BackyardBrewer wrote:Interesting about the tails... When I was starting out I accidentally added a jar of tails cuts and as soon as I watered it back down it went really cloudy. Wouldn't the same thing happen with your peach brandy?
BackyardBrewer wrote:So heads is hangover and tails is flavour? Maybe it's a TPW in a reflux issue but my tails reek like ass. Wouldn't add them to anything 'cept maybe the lawn mower?
:-))
bt1 wrote:especially using the bicarb to offset pH and attention to keeping infection at bay... most folk just skip it altogether...keeps us updated please would like to know the end results.
i'm just paranoid enough that if i could afford it, i'd do all my fermenting in a lamina flow cabinet with hepa filters
next you'll be tubbing up your prep and work areas with industrial grade sterilisers.. Oops to close to my own heart :oops:
WineGlass wrote:You could try throwing both your strips back on some of the pulp if you wanted.
Stone fruit stuff yeilds low, thats why lots try to spike it with sugar, but that seems to make the heads cut larger, or give bad hangover.
You beer guys worry too much.
Users browsing this forum: No registered users and 32 guests