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I use a pot still . I still on pulp but do it slow and careful.I also use several pieces of copper in my keg to break the boil If your worried about scorching and have a thumper Id let settle dip off top for still and put rest of pulp in thumper.Dont look for likker to taste like fresh plums remember ya used the sweet out of fruit . There will be a aftertaste of the fruit how strong depends on you and fruit .Dyce51 wrote:Hey tater....quick question...what type of still you use? I have a pot still and am a lil worried about the pulp settling and burning to the bottom of my pot....also on a single distill how much flavor comes out? and also what about running my thumper with this recipe?
ID use mixer Doing on pulp or straining be up to you .I think flavor carries over tad better on pulpDCT wrote:im going to use this recipe for a bach of asian pears, question is should i use the mixer process on thawed pears or do they need mashed? if i use mixer should i add all pulp to wash or stain?
Tater wrote:Let them ripen till there soft.Sugar content of fruit will be at its peak and fruit will be easyer to work with.I usally will seperate ripe fruit out of batch freeze it Putting less ripe fruit in cardboard box and close it up .That will make fruit ripen on out quicker.If ya get it from large source guess ya could pick out enough ripe fruit do freeze at one time but if your single treeing it it will take a while to get all fruit .Peaches sure are fun to work with . Late frost got most them round here.
DCT wrote:I have like a 4inch pulp cap...is it ok to remove some cap and add back a couple gallons water?