@Beaver DIY- I’m loving your content and information! I’m working, studying, and diving deeper every day. I appreciate all your doing for the craft and community!
Cornflakes, agreed, has to be stripped and then run. 100% Rum, I use 25L Blackstrap, nothing else. Those flavours are insane! I have 12.5L @ 54%ABV busy aging on Oak. Busy with Canned Peaches at the moment, probs about 8 more days. I enjoy your insight. I learnt a lot from George, Jessie and yourself. Lockdown pushed me this direction and now, there's no looking back. Lekker channel my bru. 😎
hey man, hope all is well - I have struggled with everything I have done with fruit trying it with juice is an interesting idea though, I'll have to give it a go.
Great vid, I'm doing a rum at the moment 5 litrs of molasses 1 kg of brown sugar and 3.4 kg of jaggery which is Indian dehydrated sugar cain juice. I run it on one bubble plate a deflag and the taste is phenomenal. I use your technique of compressing the fours and heads .
I'm currently doing a 2nd mango juice / nectar and raw sugar run, which will also be macerated in the low wines (1.3kg tinned mango and syrup), with mango pieces in a botanical basket during the spirit run. !st one turned out ok (i think) as this is the first brandy style I've tried. Still spirits boiler with alembic dome and botanical basket setup
Great Vid Beaver, enjoy the fruit wash / brandy and would like to see more of these, please, for example say a comparison of say pineapple A) naturally fermented verus B) yeast added and day three looking at the wash and the different yeast strains etc and yeast structures, then distilling it and end result of taste and volume etc, just a thought.
I like simple thanks for video my Friend
Ahh that copper still is beautiful ! Great stuff as per usual, much obliged, thank you & keep it up!!😃
Keep them coming they’re always good and I love that little still
@Beaver DIY- I’m loving your content and information! I’m working, studying, and diving deeper every day. I appreciate all your doing for the craft and community!
Hell yea. Good one
Cornflakes, agreed, has to be stripped and then run. 100%
Rum, I use 25L Blackstrap, nothing else. Those flavours are insane! I have 12.5L @ 54%ABV busy aging on Oak.
Busy with Canned Peaches at the moment, probs about 8 more days.
I enjoy your insight. I learnt a lot from George, Jessie and yourself.
Lockdown pushed me this direction and now, there's no looking back.
Lekker channel my bru. 😎
Awesome
👍👍👍
Like the simple recipes. I bought a 6lit potstill and just started with the hobby, so these recipes will pave the way!
hey man, hope all is well - I have struggled with everything I have done with fruit trying it with juice is an interesting idea though, I'll have to give it a go.
Great vid, I'm doing a rum at the moment 5 litrs of molasses 1 kg of brown sugar and 3.4 kg of jaggery which is Indian dehydrated sugar cain juice. I run it on one bubble plate a deflag and the taste is phenomenal. I use your technique of compressing the fours and heads .
great vid!
Nice! 🥂
I'm currently doing a 2nd mango juice / nectar and raw sugar run, which will also be macerated in the low wines (1.3kg tinned mango and syrup), with mango pieces in a botanical basket during the spirit run. !st one turned out ok (i think) as this is the first brandy style I've tried. Still spirits boiler with alembic dome and botanical basket setup
Great Vid Beaver, enjoy the fruit wash / brandy and would like to see more of these, please, for example say a comparison of say pineapple A) naturally fermented verus B) yeast added and day three looking at the wash and the different yeast strains etc and yeast structures, then distilling it and end result of taste and volume etc, just a thought.
Great video man! Cant help but notice that you have the "appropriate" glasses. Where did you get these from? Im in KZN
First
Thx for all the knowledge you spew to us