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Is there any kind soul out there who could tell me how to start the fermentation of the brew and how long to leave it before it goes to the still.
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Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
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yes, decide on what you're going to make your mash out of and add sugar and yeast, the yeast is what starts the process, depending on how much you have, wait about 2-3 weeks before distilling. hope that helps!
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Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
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Useing a reflux still Set at 81- 82c Distilling at a fast drip for about 6 hours. I then left it running overnight resulting in a verry small output overnight.
In the morning I increased the vapour tempiture to 90c then 95c But could get no more distilation. Can any on tell me why is it so?
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