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
😁13🔥5🤣3👀2⚡1
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
The Alchemist's Shack
Photo
Potential ABV was at 7% originally, added enough sugar to bump it up to 13%
⚡5
The rum has been distilled
Yield of 3L at 65%
During the stripping run, the first distillate had a nice baked apple flavor
During the spirit run there were lots of chocolate and caramell notes, with a light molasses flavor coming through from the middle to the end of the run
I used a new stave, a second use stave from the smokey whiskey and a second use stave from the port wine to age it on
Yield of 3L at 65%
During the stripping run, the first distillate had a nice baked apple flavor
During the spirit run there were lots of chocolate and caramell notes, with a light molasses flavor coming through from the middle to the end of the run
I used a new stave, a second use stave from the smokey whiskey and a second use stave from the port wine to age it on
🔥7🍾1