pcedtech

Mine is 20% white grapes to 70% water and 10% sugar. My grapes are vignoles. Champagne yeast.

Has anyone pursued this direction anymore? Would like to build a test still on this but only can figure flow control. Would there be any tails on flow control until the very end. Would also have to have a continuous alcholmeter attached to watch the proof to make sure there are no tails(proof wise).