BackyardBrewer wrote:OK I need to get a big-ass fermenter and ill pick the rest of the tree tomorrow.
I promise not to cook it!
Anyone know somewhere in SA I can get a 100L plastic drum on a Sunday? Bunnings? Mitre10 ? Snowtown bank vault? :-)
WineGlass wrote:Not making apricot beer here, a good clean fermenter is ok for distilling. Sanitise if you want, but clean is ok.
Boiling shouldn't stop the ferment, but it may change the taste in the end.
When doing slivovitz/plum brandy, it is first fermented in the fruit mash, stones and all, some have strong opinions on this, but a copper bubbler will get the cyanides. It is let ferment out (usually only about 5 or 6%), then stripped. The strip is then let sit on some reserved pulp from the mash for a few weeks, then run again.
I can't see why it wouldn't work for most stone fruits.
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