Home Distillation

>>1085549
I make a cheap wash to get some high proof alcohol through my reflux still.

I also do lots of cognacs and shit from various fruit wines I make.

My favorite is mango, orange juice and pineapple done up with some white sugar to target 12.5% alcohol then distill it to 65% for a fucking tasty hard liqour.

>>1085730
Can you go over what the mash recipe is and materials / tools needed to distill

>>1085730
The mango cognac?

I dont follow any one recipe. I wing it each time

Generally ill do:
>3 or 4 of the large Jumex Mango juice (i think they're 64oz)
>1 can of pineapple juice
>and a carton of orange juice
>then add sugar (or honey) to get to the right brix
>for yeast I'll use the 1136


Sometimes the store will have pineapple on sale and Ill slice it up and use that instead of the juice. Ill blend it with some orange juice to a fine pulp. I guess its more of a brandy than anything
Literally just throw a bunch of complimenting fruit juices together and youll end up with something very drinkable.

>>1085741
I haven't done a true mash yet. We did a lot of fruit based stuff over fall. We made applejack, pear brandy, and a blueberry brandy that is aging in oak right now.

The tools are simple. All you need is a fermenter, just like you'd use for beer or wine. Your fermented product is then put into the still. We're just getting started so we are using the air still I posted in the photo. It has a 4L or 1 Gallon capacity, and will produce about 700-800ML or about a fifth. The strength depends on the alcohol content of your wine/beer/mash/wash you began with. We've been yielding 40%-60% on a first run.

>>1085748
We got a very pleasant applejack out of just plain old frozen concentrate apple juice. I was pleasantly surprised.