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Re: New question

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  • yagr11
    ... drink ... ferment ... relation ... potential is ... is 8%. ... alcohol ... the ... total ... using a ... yield ... Thanks so much for the advice! I m
    Message 1 of 13 , May 4, 2007
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      --- In new_distillers@yahoogroups.com, "Harry" <gnikomson2000@...>
      wrote:
      >
      >
      >
      > --- In new_distillers@yahoogroups.com, "yagr11" <yagr1@> wrote:
      > >
      > >
      > > 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...
      > >
      >
      >
      >
      >
      > You may not think so, but that's a low sugar content mash. This is
      > 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
      > not uncommon.
      >
      > 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) @
      > azeotrope (95.6%abv).
      >
      > 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.
      >
      >
      >
      > HTH
      >
      > Slainte!
      > regards Harry
      >



      Thanks so much for the advice! I'm going to try to distill it this
      evening and I'll let you know how it all turns out. Funny thing, if
      Harry is correct, I may have dumped a couple good washes in the past
      month, thinking that I had a stuck fermentation! Well, live and
      learn. Brandon
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