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john0

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About john0

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    http://www.Wodenstill.com
  1. viscous blueberry wash and oxygen worries

    Hey Robert - kind of a math problem regarding the racked vs. non-racked. I did not record the volume after racking, so therein lies the rub. I fermented about twice as much blueberry the second time and ended up with about 2.5 gallons of unracked mash. In any event I will definitely not rack next time. -j
  2. viscous blueberry wash and oxygen worries

    Oh hey, update: second distillation yielded 375 Ml of head. I was a bit stingy with the cuts because I'm still learning how to judge when to cut, so I always err on the side of caution. This was my best effort yet - nice even burn, strong blueberry essence and no clouding. Can't wait for strawberry season
  3. viscous blueberry wash and oxygen worries

    I used a pectin enzyme and some yeast nutrient that I pitched in at the same time I pitched in the yeast. I ended up racking the mash and discovered that the "solid" material was not solid after all. The yield was about 1.2 gallons of blueberry juice without the solids, which I threw away. I have yet to do the second distillation - so far the yield is about 375 ml of raw brandy and it smells fantastic. I got 7 more flats of blueberries and am going to do another first distillation in the next couple of days, after which I will distill both raw brandies together. This time around though, I have been agitating the mash regularly and will use it in its entirety. I think it was a mistake to throw away the solids in the first batch. This is the first time I've used glass carboys and I think I panicked because I could see the process, whereas with previous mashes I only saw what was in the plastic bucket and I've always distilled the entire contents. Can't let you know how it tastes for a month or so...
  4. viscous blueberry wash and oxygen worries

    Hi Patrick - that's correct. The aroma is decent - definitely a sulphury fermented scent but strong blueberry essence. I did not use a press; instead I pureed the blueberries and put all the contents into the carboy. We have had success with stone fruits but this is my first try with blueberries. -j
  5. viscous blueberry wash and oxygen worries

    Thanks Jh I'm thinking I'll give it one more day and then rack it. -j
  6. Hi Guys, I've got a very small quantity of blueberries fermenting in a 3 gallon carboy. The initial puree was thicker than any other fruit I;ve experienced, almost like pudding. I mixed in yeast, some nutrient and a proportion of enzyme to thin out the mixture. It started bubbling after about an hour and has been going steadily for about 3 days now. Here's what I'm worried about: The mixture developed a solid mass that is gradually breaking down. That is, you can see pure blueberry juice at the bottom of the mass increasing in volume, but the contents are still mostly solid. I wonder if there might be oxygen trapped inside that mass and therefore danger of evil bacteria growing inside it. I would like to add a little more enzyme and agitate the solid part to try and break it down a little, but I fear exposing the wash to air and ruining it. I could do it relatively quickly but I wonder if it's worth the risk. I could just be patient and hope it breaks down over the next fortnight. Any advice? Thanks! -j
  7. Fruit yield and cost

    Thanks guys, Treskatz I would love to check out your product as many of your fruit choices are things with which we're experimenting, particularly golden delicious and rowan berry. Do you have west coast distribution and would there be a place I could pick up some product? Thanks for the numbers! -j
  8. Fruit yield and cost

    Brilliant, thanks Andy - and everyone else for this valuable info and for taking the time to respond. Can't thank you enough! -j
  9. Fruit yield and cost

    Thanks for the reply Andy When you say "per bin" would that be bushel/case? And approximately how many pounds of fruit are we talking? -j
  10. Fruit yield and cost

    Thanks for the info -j
  11. Fruit yield and cost

    @Sorghumrunner, Just checked out your site and I love your suite of products - really unique. I'm particularly interested in trying your agricole style cane spirit - my favorite style of rum. I'm sure prices vary by region, but I would be curious to know what things are like in NC price-wise. That's just more info that could help create an average price that would be ideal for financial projections. Best, -j
  12. Fruit yield and cost

    Thanks Roger! Am I understanding approximately 1 gallon of apple juice at 10% Brix for $1.25, give or take?
  13. Fruit yield and cost

    Thanks guys - very interested in looking into the concentrate option. MDH - I'm stretching it a bit. My yield so far has been between 400-700ml depending on the fruit. That's after second distillation and addition of water to achieve desired proof of 45%. My calculation was based on raw materials to alcohol rather than starch/sugar to alcohol. Approximately 2 gallons of mash from 16-20 lbs of fruit has yielded 700ml. I'm totally with you on producing 375ml bottles with a luxury price, but the bottle price quotes I'm working with right now are for 750ml bottles. I have yet to convert my math to using the 375 container. As you can see things are still coming together and I'm not quite as precise as I want to be. I'm going to check out some eau de vie producers this weekend and see if I can get some help on yield calculations. Thanks again, -j
  14. Fruit yield and cost

    @panoscape: I haven't and thanks for the resource. I'm happy to use concentrate if I can guarantee the origin, since craft distillers in the state of Washington have to use at least 50% local fruit. But for purposes of business planning I'm going to stick with fresh fruit. Thanks again - this is useful info! -j
  15. Fruit yield and cost

    Hi guys, I'm working on my financial projections, and the quotes I've received from fruit growers average about $1 per pound. Distributors have told me that that price is variable, particularly during the growing season when prices can be very low, but I want to keep the average high just to be safe. Regarding yield, for a clear fruit brandy I have found that it takes about 16 pounds of fruit to make 1 750ml bottle of booze. This has been my experience with plums and apricots, whereas it took about 26 pounds with pears. At any rate on paper I'm not making ends meet. I'm sure there are a number of reasons for this but I would like to start with cost of fruit and potential yield. Anybody have different numbers? Anything you can add would be a great help! Thanks, -john0
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