The Alchemist's Shack
The rum is really starting to become nice, its very molasses forward and has a nice, oily mouthfeel
i really do think that a little honey flavor could do it some good, so im looking forward to the honey rum ive got fermenting now, though the fermentation seems to be having a bit of trouble so itll take a bit longer than usual to ferment out
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every other tg channel is posting about charlie kirk, but here at the alchemists shack we (singular) stay true to our roots (alcoholism and bootlegging)
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Step 1: acquire pears
Step 2: hit pears with sledgehammer until soft (highly recommended to add pectic enzyme)
Step 3: press out pear juice
Step 4: ferment
Step 5: get plastered
Step 2: hit pears with sledgehammer until soft (highly recommended to add pectic enzyme)
Step 3: press out pear juice
Step 4: ferment
Step 5: get plastered
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Yield is roughly 17 liters of pear juice
This year the pears were much less sour and much sweeter so its gonna be pear wine and not brandy
This year the pears were much less sour and much sweeter so its gonna be pear wine and not brandy