Thank you for the great idea to create a false bottom with mason jars. Last year I made an Apple brandy using the old school method as you demonstrated in the Locust Grove video with Pete Townsends. Fermented on the apples, but couldn't distill on the apples as I don't have a false bottom and I didn't feel courageous enough for the straw lining. It came out great, but I'm always looking for greater LOL I'm getting increasingly more interested in old school methods and I saw a vid about old school Romanian Tuica, where the apples were chopped and wild fermented for months (without adding water, sugar or juice), then distilled in suspended bags. I was dying to try this, and you just gave me the solution for the false bottom. In the midst of apple season here, in fact I finished the mash today and will attempt to distill the alcoholic apples (in a unbleached cotton pillow case) in a couple of months. Keep you posted and thank you, as always for so generously sharing your knowledge and being such an inspiration.
I have a regular vevor type without the football and the false bottom. I've been thinking about getting a big gin basket to put some grains in when I run my mash. Any advice on this?
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
Lots of great information as always. Thank you Allan.
Always a wealth of information. Thank you, Alan.
Thank you as always for everything you do!
Great video thank you!
That was a beauty Alan. Cheers from Aussie 🍻.
Thank you for the great idea to create a false bottom with mason jars. Last year I made an Apple brandy using the old school method as you demonstrated in the Locust Grove video with Pete Townsends. Fermented on the apples, but couldn't distill on the apples as I don't have a false bottom and I didn't feel courageous enough for the straw lining. It came out great, but I'm always looking for greater LOL
I'm getting increasingly more interested in old school methods and I saw a vid about old school Romanian Tuica, where the apples were chopped and wild fermented for months (without adding water, sugar or juice), then distilled in suspended bags. I was dying to try this, and you just gave me the solution for the false bottom. In the midst of apple season here, in fact I finished the mash today and will attempt to distill the alcoholic apples (in a unbleached cotton pillow case) in a couple of months. Keep you posted and thank you, as always for so generously sharing your knowledge and being such an inspiration.
Love the talking head videos..I always learn something.. thank you
I have a regular vevor type without the football and the false bottom. I've been thinking about getting a big gin basket to put some grains in when I run my mash. Any advice on this?
Sir you have permanently screwed up my ability to say exogenous correctly. I hope you’re happy with yourself
@@Jamison- lol, you are welcome