Well used up the last of my apples for my latest mash. Used the same formula, but tried one thing different. I started my yeast before pitching it. WOW did it take off! Blew the lids off 2 of my 3 mash pails after about 8 hours! Resealed them and opened up the breather a bit and it seems to be going good now. been 5 days and it's still working. Hoping to try a run on Monday. Amazing how hydrating the yeast first makes so much difference. I'll keep ya posted.

To be more precise, I put 1/4 cup yeast in 1 cup room temp sugar water and let it bloom. Made worlds of difference! Took off faster, and finished sooner. 7 days and I racked off the first 5 gallon pail. Letting it sit now to settle and will run it tonight to see how it turned out. Always before I just added the yeast dry to my mash, and it was slow taking off and slow finishing, usually about 10 to 12 days. I just run a straight pot still, although I run it low and slow to keep the flavor and lose the junk. Usually get about 3 1/2 to 4 quarts of good sipping hooch per 5 gallon mash. I know most folks (from what I've seen and read) normally only get about 2 1/2 to 3 quarts to a 5 gallon wash including fore-shots and tails. My apple juice usually gives me about 25ml fores and almost nothing to speak of for tails. Cuts? Hardly any. Maybe I'm just lucky, LOVE apples! :)
I have 3 apple trees of different breeds in my back yard, and am not picky about how much of each breed I put in the mash, I just go to 5 pounds, smash, cook and go! Peels, seeds and all.

By the way, I cook about 5 pounds apples with 7 pounds sugar, (DO NOT BOIL!) for about 45 minutes. Let cool to room temp, add water to bring to 5 gallons and pitch yeast. stir and aerate THOROUGHLY for about 10 minutes. Cap and let sit about 72 degrees. Simple eh? Works for me! Did I mention I LOVE apples? LOL!