Re: [new_distillers] Safe to distill ?
- View SourceI have found that the reflux takes away most of the fruit taste. I used
turbo yeast in some of my fruit wines - blackberry, currant, raspberry - and
was told I should have used Lalvin yeast, as the turbo does not carry the
flavour across - but I noticed little if any difference. And like you say,
the fermentation went "bam"! Ian
----- Original Message -----
Sent: Monday, November 26, 2001 11:35 AM
Subject: [new_distillers] Safe to distill ?
> I recently made up an apple wash looking to make apple schnapps.
> I chopped 4 Lbs of apples and 4 Lbs of sugar and chucked it into 2
> gallons of water.
> I cheated and used three spoons of turbo yeast to see what would
> happen. As expected, the fermentation was over in three days (Pow !).
> I have since strained it twice removing all the chunky bits, filtered
> and even used gellatine to drop the yeast. This seems to have worked
> well enough and have kept the wash quite cold (about 6 degrees
> celcius). However, the wash is not crystal clear, although I am
> fairly confident that all of the east has dropped.
> I will be looking to run the wash through my reflux twin condenser
> and will run it without any cooling in the main column but with all
> the S/S srubbers still in place.
> Question to you all please is do your think that the wash should be
> ok to run through the still or is there any thing else I should do
> before that ?
> Cheers all ;)
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