Hi all

[rapidjohn]

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

[Uber]

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

[billmcc]

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

viewtopic.php?f=3&t=765

[rapidjohn]

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

[chill]

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

You should not need to clear it.

Chuck

[Almanac]

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

AM