Ryan30523
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Ok so add more sugar bring up starting proof got ya I will try that thanks for info I will be leaning as much as I can
Ok thanks one more question 5 gallon batch I should get a gallon of juice why is my first quart 1110 proof and right after I start dropping to high 80 that quick
Ok thank u and when I’m running do I want a slow drip about 2 per sec or I heard people say strip run as hot as I can and if I do that does it bring my proof down at all
What yeast do u recommend for that high volume
It is called Fleischmann active dry yeast availible at publix or walmart
Okay so I have a five gallon still I know the more sugar the more alcohol but the harder the yeast works what is the most amount of sugar I can use been using 5 lbs been getting about 3 quarts of 120 proof but I want to get closer to a gallon any help would be grateful thanks
When should I do my cuts I’m really new I have been using quart mason jars. And what is a good price for Apple pie quart I wanna buy some and test it.
What temp would u say right below steam is please
> So if I have a5 gallon stovetop steel and a 5 gallon mesh mix should get me
> one gallon of fluid now my question is sometimes I’m coming up short one
> time I got three quarts the other time I got two could you please tell me
> why or what you think would be the reason thanksRichard what temp would u say right below steam is please
> So if I have a5 gallon stovetop steel and a 5 gallon mesh mix should get me
> one gallon of fluid now my question is sometimes I’m coming up short one
> time I got three quarts the other time I got two could you please tell me
> why or what you think would be the reason thanks
