CanadianJesus
Well-Known Member
- Joined
- Nov 28, 2015
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- 142
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My friend tells me to distil my mash as soon as it's done fermenting (to him, this means as soon as the airlock stops bubbling, he doesn't use a hydrometer). Is this correct? Or should I let my wine clear before running it? I know I should wait a couple of weeks for the yeast to clean up after itself, but does the wine need to be cleared out before I can run it? I have already been given an answer, but I realised my friend who introduced me to the hobby knows far less about the actual fermentation process than I do. I started out making mead so I'm always using my hydrometer and using nutrients as well as proper wine yeast. My buddy just uses bread yeast from the grocery store (which works, but is not ideal to my understanding coming from a wine making background).
He thinks I screwed up his 'perfected' recipe by using double the amount of juice and adding table grapes for more flavour as well as using wine yeast because he thinks that all yeast is the same. (I had to stop him from buying turbo yeast one time)
Also, apparently I'm wasting money by making my future apple pie brandy by making the mash entirely out of apple juice with a bit of brown sugar rather than only a few bottles of juice and the rest being all white table sugar and water. (I'm going to be following the Apfelwein recipe for the 'mash' for that one and steeping spices in the finished liquor as well as flavouring it with freshly baked apples).
Am I correct in my thinking that by using more fruit, more fruit flavour will be in the finished product? (better tasting mash equals better tasting liquor right?) Also what about the clearing thing, does the wine need to clear or not before I run it?
He thinks I screwed up his 'perfected' recipe by using double the amount of juice and adding table grapes for more flavour as well as using wine yeast because he thinks that all yeast is the same. (I had to stop him from buying turbo yeast one time)
Also, apparently I'm wasting money by making my future apple pie brandy by making the mash entirely out of apple juice with a bit of brown sugar rather than only a few bottles of juice and the rest being all white table sugar and water. (I'm going to be following the Apfelwein recipe for the 'mash' for that one and steeping spices in the finished liquor as well as flavouring it with freshly baked apples).
Am I correct in my thinking that by using more fruit, more fruit flavour will be in the finished product? (better tasting mash equals better tasting liquor right?) Also what about the clearing thing, does the wine need to clear or not before I run it?