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i have a simple homemade pot still so im thinking of collecting the low wines from the striping run and macerating some left over crushed pieces of the fruits in it for 24 hrs and putting all of that in the pot for the spirit run to add more aroma and fresh flavor pick up to carry over what do you think? it works for herbs when i made arak one time but now i am thinking that most of the flavors and aroma from the crushed fruits will end up being robbed by the foreshots and heads in my low wine and go to waste so now im thinking maybe for the striping run i should discard the heads collect as much as i can with hearts and tails hope it has high enough abv to extract the aroma and flavor from the crushed fruits for 24 hr maceration then i can do a spirit run where i will keep almost everything aside from most of the tails but may add a bit in the blend or should i not worry about it and just keep the foreshots and heads in the low wines and hope some of the flavors/aroma still carry over in the final spirit run in the hearts and tails?

i am trying to make a pure apple and pear eau de vie brandy or schnapps with no added sugar and just simply using the juice i got from the fruit through my juicer and adding yeast that is it, but i put the pulp back in the juice for my mash hoping to extract more flavors and aromas and of course the mash turns into thick applesauce now and i have no pectic enzyme and the store no longer carries it,, can the fermentation still work out on its own? and will the yeast by itself eventually break up most of the pulp and i end up with more liquefaction? because idk if it will take 2 weeks or 2 months i don't mind the longer wait , my banana waragi took about 3 months but i believe the 7% pabv i got from the apples and pears should work out in a couple of weeks or so, now i have a few problems, the juice as you know quickly turns brown from oxidation and im wondering if this is normal to everyone making it or do they use citric acid or what? will it give me off bad flavors or might they be good? should i simply add water to the mash to help make it more liquid and help the fermentation or will it naturally liquify and i simply strain out the remaining pulp ? are there any suggestions?

wow you sure got lot of sugar from those types of apples, my reading was only 1.052

Where is part 2 please.

Excellent, definitely a hobby worth having. P.S. I think there should be comma after Boys'

Thanks for an informative answer to a question

Great video but how did you assemble the spring? Video please

Hi great vid, what's the minimum batch size you can make in these?

Great video, you remove the seeds before mixing the fruits ?

Bardzo dobry film. Pozdrawiam

How is the royal catering mash tun? I’m thinking about getting one

What determines the potency of the vodka?

Hi from hull UK, i subbed,

The alcohol produced will never be consumed? Yeah....right. Ha ha haaaaaaaaaaa

Dear god... Imagine going through this many unnecessary steps to make so little rakija 😂. What a waste of time and effort.

Fascinating! Thank you for the lesson. Viewing in California

Can you use just cornflakes and sugar water

Ty ty sir

The day Dracula made vodka for his Bloodly Mary's.

Do u take the plums pips out

Grind or file some grooves into the edges of the stainless steel stirrer used in the drill, should speed up the process of preparation ;-)

And now for the proper way to do this. 1. Place apples in container, can add more for a few weeks - add some brown bread. Wait till apples start to go soft. Then get a paint mixer or self made steel rod with a T at end with a nad drill and mix the apples to pulp. 2. Leave alone and wait till the top is covered by a crust. [ this depends on the temperature of your barn or cellar ] Keep measuring the sugar level AND alcohol content. 3. Then distill twice. DO NOT add water after the first destilling. First detilling run as long as you can. Second destilling, Cut off / throw away the start, for 15 lt still about a 1 small glass full - that is the poison. Keep destilling - you get up to at maximum around 70°+ alcohol and then it starts going down - yes you need an alcohol meter and the best are those who also have a thermometer inside. AND, you measure the levels from the drip-into a glass continually..... Cut OFF the second distilling when the tail starts to taste sour - if not you get sour brandy. Result should be around 60°+ alcohol. [ if you use cherries - the queen of brandies, at the end you get around 51° alcohol - no need to dilute. 4 when you have your last distilling at 65° alcohol whatever ... dilute with distilled water [ NOT the one for cars ] down to 50° - the temperature must be around 19° TEMPERATURE of the liquid. The final result in ° of alcohol is up to you. Plum brandy is never under 48° alcohol but in some countries people dilute everything down to 43°+ Alcohol . AND by the by, brandy made from apples DOES NOT taste of apples, same as plum does NOT taste of plums. One last thing, be aware of the laws in your country, never mind the size of still you use - it's what you destill that could be illegal and then hence also the still.

why not char bottom and top of barrel?

Hey what r u doing? No need for all addings u did. Nonesence

Mash infection? Never heard of that before

looks very good. Do you use plain salt or curing salt with Nitrite?

No mention of throwing away the methane alcohol??? If that’s a 5 gallon distiller please throw away the first 100 cc.

How much yeast did you use for 5 gallons ??? Winner coming soon I need an indoor hobbie.

sorry mate, all the varients got too confusing, phew😅

What do u mean with buying a barrel without a tap? I think the tap is very handy to remove the liquid, i dont understand why i should by a barrel without a tap, please explain. Thank u.

Hi, nice informatice video, would like to see how to make whisky. Thanks!

Hi, fantastic movies u made, i would like to ask few questions by email about it, can i send u a message by email? Thank u

Can we use almond?

When using overripened fruit (as you should) it is impossible to wash it.

Very good

Do you have to distill a second time? Could you not just bottle what you have in the first distill?

So glad you didn´t consume that. I will ofcourse not take any inspiration or make any slivovitz... :)

What is the packet? in English 3:01

You my favorite distiller of all I mean come on how much people are making actual fruit brandy like this very few

Thank you. I have enjoyed the process.

I love the design which obviously is proven as many very old distilleries still use them. I have never seen anyone use one of these with a flavoring thumper in between the still and condenser. will they not work well? thanks, tom

Good video! Thanks!

Ich liebe deinen Humor 😂 Alkohol selber machen und dient nur zur Ausbildung. Wird nicht konserviert. Das muss man dir lassen 😂🫶 Bitte nicht verschwenden! Danke für den Film ❤

should have shared the information on calculation the required sugar quantity for getting desired alcohol %

Thank you. What is about calvados taste without maturing in oak barrel?

the alcohol will definitely not be drinked **wink2** **nudge2**

Your equipment is amazing! I have never seen schnaps machine with electronic temperature measurement instrument. Keep up doing videos with showing new ideas and share your experience.

Thank you for video. A lot of efforts with an old barrel.

Thanks for making this video Recently upgraded my system and got a royal catering mash tun nearly identical to the one you have and was wanting some reassurance I had set it up right

Let's make simple things into religions in style.