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Found 3 results

  1. Interesting. Thanks for your insight. They definitely do a fair bunch of high grav beers. What does distilling a hopped beer do? Not sure if I've ever tasted that.
  2. Looking to get some yield data to build a cost model for apple distillates. 1. Brunner and Tanner claim that apples have a mean yield 5l pure ethanol / 100 kg raw fruit. Can anyone who has gone though the entire mash/ferment/distill cycle comment on the accuracy of this number? 2. Can anyone chime in on the yield of 1 gal of raw cider in terms of pure alcohol produced? Is there any insight on a better/best way to analyse cost/yield using apple as the base looking to make calvados or an apple vodka. I do not need to factor into the cost of paying all the other bills, just the cost of the raw materials without any processing or bottling. Using the Brunner Tanner yield estimate, it seems pretty clear that I would have a hard time making ends meet if I had to buy apples near $1.00/kilo (would anyone even sell at that price)? Please discuss.
  3. I was wondering if everyone would list what it takes for them to make a PG of their new make spirit from scratch, and what it is? I thought it would be usefull for people to be able to get a rough agrigate to know if their are in the ball park whether they are already producing or are building a budget for the future. Thanks, CS
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