 Rank: Junior Member Groups: Registered
Joined: 2/7/2014(UTC)
Posts: 15
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I made a mash out of old jelly. It has been fizzing and at 1.030 SG for a month. It tastes like a good stout wine. What do I need to do to get it ready to distill? There is still plenty sugar in it and I have added yeast at the start and 2 weeks ago.
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Rank: Junior Member Groups: Registered
Joined: 2/7/2014(UTC)
Posts: 15
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I decided to distill it anyways. Some of the best tasting 130 proof I've made.
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Rank: Junior Member Groups: Registered
Joined: 6/24/2013(UTC) Posts: 53  
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How much did you yield? Never thought about using jelly as a sugar source. I bet it has tons of flavor. Did you run it once or twice?
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Rank: Junior Member Groups: Registered
Joined: 2/7/2014(UTC)
Posts: 15
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I ran it once and I got 1 qt per 10 qts mash. And I am going to take the cooked stuff and add more sugar and yeast and do it again. The cooked stuff still has lots of flavor left in it. Still cooking the second batch as we speak.
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