Beerdcomb
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Fruit flavor will definitely be lost during distillation. I don’t make a ton of fruit or brandy as I’m more into single malts these days. I know a few folks with save some of the wine (they don’t distill it) and they will add that back to the shine after it has been distilled. You could also take some of the same fruit blent it and strain it and add the fruit juice to the shine. You could even add a few chunks to the shine and just add it to the mason jar. I’m sure someone who makes brandy more than I can add some more info for ya.
Grogs,
Have you made fruit shine is the past? If so what was your procedure?I usually ferment in a 5 gallon bucket with a lid an airlock-
You can use the white food grade buckets and lids from homedepot (they are cheaper and work great for smaller batches)link to airlock-
The only way to know for sure if it is some fermenting is to take a hydromter reading- if you don’t have one I’d let it go the full two weeks to be safe.
I find I get better product running my still on the slower side- I agree that the speed i mostly related to the heat especially in a simple pot still.
A pot still is a pretty simple device- I’ve used quite a few and they all do a very similar job for me.
Kinda a random thing to say if you ask me
It won’t hurt to add it- but if you are already adding sugar you don’t need to add it. The malt will help convert the starch in the corn meal into sugar- but since you are already adding sugar you are not depending on that conversion to happen.
If you are using water,sugar,corn meal and yeast you don’t need malted barley.
what is your recipe?
I’ve used this recipe multiple times with great results:
http://beveragecommander.com/blogs/beverage-commander-blog/14191647-corn-whiskey-moonshine-mash-recipeNote: You can’t use cracked corn you must use flaked maize for this recipe
I always ditch the first 150 on a 5 gallon run-
I’d toss the first 90ml on a 3 gallon batch.use small collection jars on your first run (use 4 oz if you can find them)
number each jar from 1 going up.
That way you can focus on the run but are still somewhat making cuts
at the end of the run taste each jar- the higest number jars will be the heads, middle the hearts, and the last jars the tails.
Run your you still until product is 20%Depending on the yeast 1.010 might be as low as it goes.
Let it sit a few more days- take another gravity reading in 2 days- and the day after that- if it has not changed after the 3rd reading it is done. If it does change let it keep going until it does not change for 2-3 days in a row.If you are drilling a hole into a boiler the easiest way to do it is with punch- they are expensive (http://www.grainger.com/product/GREENLEE-Knockout-Punch-1ED81) for a cheaper option use a step drill bit- use oil to keep it cool and go slowly- but apply a lot of force.
