Monthly discussion thread about brewing.
Share whatever - success brews, failures, questions…
Fruit season is in full swing, so give the people who don’t know what to do with too much fruits some ideas ;-)
Monthly discussion thread about brewing.
Share whatever - success brews, failures, questions…
Fruit season is in full swing, so give the people who don’t know what to do with too much fruits some ideas ;-)
Most of my brewing is for beer, so I have heaps of 500ml bottles that I use to make cuts, thankfully. I don’t actually own any tools to properly measure the content of spirits, though. I’m currently going on “is it flammable” and “what does it taste/smell like”. If I can actually get into it a bit more I’ll invest in the gear, but I feel like I need to get over the mental block first
I appreciate the advice though. It’s good to have some reassurance, because man it just fucking sucks to wait weeks to brew something and then totally fuck up the distillation. What’s the thinking behind covering the jars with a paper towel rather than just the lid of the jar (or the stopper of the bottle, in my case)?
Alchometer should only be like $20 USD, though if you wanna just use taste, that absolutely works too! I did that with my watermelon brandy (accidentally sat on my alchometer during distillation lol) for the paper towel vs lid or stopper, paper towel is far more permeable to volatile compounds. Could you get away without doing it? Yeah probably. Does it make a difference? Honestly, maybe, maybe not, theoretically to me it makes sense so I’ve done it every time, but I haven’t read any research papers on the topic. But letting it “air out” and let the more volatile stuff out (without letting bugs or fruit flies in) makes sense to me so I do it haha
Ahh okay, that makes sense. Thank you!