StillSmart

I always got a little bit of the 'wet cardboard' smell from my spirit run but it seems that I was collecting into the tails as the Capt. had no such problems.

One has to be careful with preservatives, mostly sodium based ie. sulphur.

About 15 years ago I stopped the ferment using sodium metabisulphate then ran it through a pot still. Had a battery acid taste to it.

You can get as many jars as you for the price of a glass cutter and some sandpaper. Quoting myself from this thread.

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I've just made a very clean cut in a sherry bottle.

Scrap wood for height, hold the glasscutter firm and rotated the bottle until I had a neat score line.

Carefully poured a full kettle of hot water over the score line while rotating the bottle. (Eye protection advised, just in case.)

When I plunged the bottle into a sink full of cold water, I first thought it hadn't worked but what I thought was the score line was in fact a perfect crack and the bottom pulled off easily.


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Attn: Easydrinker. During WWII, an uncle of mine was an engineer in the Pacific. His job was to go onto American bases after they had left and clean up. One of the things they would leave behind was loads of 5 gallon cans of jam. Made great alcohol.

Only problem these days is that cheap jams, and some expensive ones too, are made with artificial sweeteners, thickening agents, artificial flavourings and preservatives, etc., and I wouldn't fancy your chances fermenting that lot

If it is 'real' jam then go for it

AM