StillSmart

I am new to this forum i have been brewing wine for meany years now and I have gone one step on and just got an air still by Still Smart!
The questions I have are

1 I have a batch of rough cider brewed 3 years ago very cloudy and strong lets say an acquired taste can i put this through the still if so how? there is 3lt

2 I have 20Lt of grape base wine started at 13% and is now fermented out the same question how do i put this through the still?

Regards John

Hi RapidJohn

Welcome to the forums. Good to have you here.

I'll leave your questions to some of the more experienced members, but as a wine brewer you have a great base to start your home distilling, and probably some good advice for us here too. (Any rhubarb recipes? I have a freezer full!)

Take a look around this forum for some good recipes and advice for your still.


-Uber

Hi RapidJohn you could mix them both together then follow mozr/aidens guide,but because they are fruit based ferments i would double the amount of fore shots to be disguarded,after your spirit runs store on some american oak and it should make some nice brandy

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if i put it all together with it being cloudy cider do i need to put turbo finnings in to clear? and i was told by my local stillsmart suppler, i do not need to take off the first 50ml i am confused!?

ATB John

No, your local stillsmart suppler is confused or, more likely, ignorant.

You should not need to clear it.

Chuck

Read the guide by Mozr or myself and follow either and you won't go wrong.

AM