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  • December 10, 2014 at 11:41 pm in reply to: Malt or Not? #2980
    Grogs
    Participant

    Beerdcomb is right the malt will help break down the stretch to sugar, which the yeast loves. You can also use an amylase enzyme which will also help break down the starch to sugars.

    December 4, 2014 at 6:57 pm in reply to: Better fruit taste #2974
    Grogs
    Participant

    Thanks guys

    December 3, 2014 at 11:03 am in reply to: Better fruit taste #2961
    Grogs
    Participant

    I did a watermelon,
    Procedure: cut into chunks, blended fruit in blender. Added sugar water yeast and let it ferment until no air bubbles and a good separation from wash and silt. Tasted great before distallation, after- most of the fruit taste disappeared. Proof I got was defginatlly over 100

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