Discussion - Spirits, Essential Oils, Vinegar

Would you like to exchange your experiences about spirits, essential oils and vinegar with other participiants? Please observe our forum rules (see Helpful tips for use).

June 2018:

It has now been an unbelievable 16 years (!) since the last major change to the website and forums. When you think that two to three years are an eternity for the Internet sector, that is really something. In any case, there has been so much going on in terms of technology that it has become urgently necessary to completely redesign not only the forums, but also the entire website, from scratch and bring the programming up to date. Naturally, along with this we also introduced various new features; for example it was high time we allowed pictures to be uploaded with a forum post too or enabled users to subscribe to the forums via RSS feeds. And of course we have subsequently included pictures that are saved on external websites and were then integrated here using an img tag, so that no valuable information is lost. In any case, we hope you continue to have fun swapping experiences and trying things out.

Juni 2002:

At this point, we would first like to extend a big thank-you to all the users of our specialist questions for their lively involvement. Without you, we could never have developed such an informative and high-quality reference guide in such a short time (the first post dates from April 8, 1999). The large number of posts and high numbers of visitors made it necessary for us to develop the specialist questions ourselves using PHP and MySQL (at last no more annoying advertising banners!). During the course of this, we have hopefully introduced several improvements.

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So, that’s it. We hope you have a lot of fun swapping experiences, reading, posting and naturally also trying things out afterwards. Dr Malle & Dr Schmickl Dr. Malle & Dr. Schmickl

Post:

Too much water
Von: Clutch am 13.11.2023 12:32:14 | Region: Midwest U.S.

I ran a batch of fermented apples through my still. I pressed the liquid out of the wort prior only putting the juice in the still. Kept the temp at about 190 degrees. I used Red Star distillers yeast and it fermented strong for a bout 2 weeks. Around 175 degrees a got a strong run off for about 10 minutes. Figuring that was the heads. Bumped the temp up to 185-190 and then got a trickle. I let that run for about 10 hours and the first cup did taste a bit watery but has a good kick of alcohol. Then the next quart was pretty much all water. I shut the still down then. Started with 5 gallons of wort... Is my wort just that crappy or am I missing something to get the alcohol out of it? If I run the temp closer to 180 I get nothing out of it.

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