24057Re: New question
- May 3, 2007--- In email@example.com, "yagr11" <yagr1@...> wrote:
>You may not think so, but that's a low sugar content mash. This is
> Thanks for the advice. So I tasted it, just a little off the top,
> so to speak. It definately wasn't sweet; at least not as sweet as
> 12 lbs peaches and 5 lbs sugar should be (it was a very sweet drink
> before fermentation). It almost tastes a bit sour. That said,
> shouldn't 5 gallons of the stuff take longer than 2 days to ferment
> out? What do you think? Distill it? I have a feeling I may only
> get a few dribbles out...
desirable for fast ferments and clean alcohol (no yeast stress
by-products). Most fruits have relatively low sugar content in relation
to overall weight. 2 days to ferment that amount of sugar potential is
Peaches have a sugar content ranging from 7% to 12%. The average is 8%.
Using good distilling practices with few inefficiencies, the alcohol
yield per 100 kg (220 lbs) of fruit is about 5 litres (1.3 gal) @
Your fruit will give about 1/20th of that, roughly 1/2 pint, plus the
yield from the added sugar, roughly another 2.5 pints. That's a total
of 3 pints @ 95% abv, if you're using a good reflux still. If using a
potstill you can look at somewhere between 4 and 5 pints @ 70-80%.
These figures are best-practice yields. If you get even 20% lower yield
than that, you're doing ok.
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