Aussiedistiller, Home Distilling, Moonshine, Home Brew

Mate, sometimes a wash can be done but Co2 is still coming through the airlock. Stick a finger in the wash. Taste it. If it's not sweet, run it. :handgestures-thumbupleft:

Thanks mate. Just tasted it. Still a bit sweet. Will leave it another couple of weeks and see how it goes. It has a good flavour to it. We have had some cool nights here that might of slowed it down a bit. I've got the heater strap around it and have insulated it now so it's about 28 degrees.
Ben

Has anyone tried this with other citrus? Tangellos are 60c a kg atm at my local. Wondering if it would be a worthy substitute.

Nothing ventured, nothing gained man. Let us know how you go. :handgestures-thumbupleft:

Problem is i dont have a bubbler yet. So i need to make quite a bit to make it worthwhile on the pot. Maybe ill try anyway.

I used my pot still for my my lemon vodka. I hollowed out 3 batches of lemons and froze them. Every time I did a strip run I added the lemon pulp to the yeast bed from the previous run, I did not add backset just reused the trub from the previous wash. When I had low wines from 3 washes I watered down to 30% then did a spirit run. Took nearly 2 litres of nice hearts, the rest went to the feints keg for a neutral run.

How did it taste plumby? I tried this a while ago and ran it through my 2" bubbler with 4 plates but it had very little flavour. It was lovely straight at 40% but with soda water had almost no flavour. Is this how it's supposed to be?

I've got one of these down atm. The last one I ran through my bubbler stripped the flavour. I'm thinking of running this next lot in pot stil mode to retain the flavour. I'd be interested to hear what others do/think. cheers.

Taste was strong on its own but I tried a few mixers with it. Best I found was, as much ice as you can fit in a glass, a good slug of lemon vodka and top up with ginger beer. Mmm delicious.

Plumby wrote:Taste was strong on its own but I tried a few mixers with it. Best I found was, as much ice as you can fit in a glass, a good slug of lemon vodka and top up with ginger beer. Mmm delicious.

Sounds good Plumby, I will have to try it when the lemon tree has lemons on it. I will get double bang for my buck pulp to make lemon vodka and jest to make more lemoncello :).

Regards,
Nino

I was lucky enough to have 3 lemon trees to raid so that made it good for me. I used lemon zest for Limoncello a few times but I just can't get the taste balance right.

I just put down 20 L. I forgot about the lemon skins as I had zested all my lemons for later to make Limoncello. I'd put them in zip lock bags in the freezer in quantities enough to make 5 lots of 1 L batches so instead I just tipped one bag of zest into the fermenter. It's around about the zest of 8 lemons. I'll see how it goes. Also I couldn't get ec1118 but the bloke at the local hbs sold me a champagne yeast (can't remember what it was and the packet is in the bin now, it has a s, a 9 and an n in its name). I'm going to run it once through my 4" bubbler (4 plates since it's all or none). Looking forward to having some yummy lemon vodka straight on ice :happy-partydance:

db1979 wrote:I just put down 20 L. I forgot about the lemon skins as I had zested all my lemons for later to make Limoncello. I'd put them in zip lock bags in the freezer in quantities enough to make 5 lots of 1 L batches so instead I just tipped one bag of zest into the fermenter. It's around about the zest of 8 lemons. I'll see how it goes. Also I couldn't get ec1118 but the bloke at the local hbs sold me a champagne yeast (can't remember what it was and the packet is in the bin now, it has a s, a 9 and an n in its name). I'm going to run it once through my 4" bubbler (4 plates since it's all or none). Looking forward to having some yummy lemon vodka straight on ice :happy-partydance:

Sounds like this
https://vintnersharvest.com/collections ... ucts/45588
A wine yeast....should be ok :handgestures-thumbupleft:
There is a lot of flavor in those skins, u need them in there.

Do you think the zest will do?

I’m big on the majority of the flavors are in the skins. The pulp gives the sugars.

Hello Legends,
Can someone assist I cant get hold of and DAP at the moment and have a heap of lemons, what else could I use to get this started.

You could use a wine or beer yeast nutrient from a HBS , it will be a similar thing :handgestures-thumbupleft:

Ill try and get down their before they close today but our "HBS" doesn't keep much stuff any other alternatives?

Tomato paste is a good nutrient not sure if it would affect flavour though..

Hardware or rural supply joint should have DAP. It’s a fertilizer.