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1answer
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Do I need an anti-microbial additive in my plum brandy mash?

Basically I pitted and smashed 10 lbs. of very ripe plums; heated the pulp, skins and juice to like 120°F and added 3 gals. of distilled water and 5 lbs. of sugar. Waited for it to cool below 90°F ...
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2answers
124 views

Why were we able to make alcohol with little cleanliness and no sanitizer? [closed]

When I was younger I lived in Missouri for a bit and I met a guy who ended up having me help him make "shine" (that's what he called it) in the woods fairly often - I guess you could say that I was ...
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2answers
83 views

Would Yeast survive the temperatures of distillation and properly carbonate?

Theoretically: If one were to distill a beer at 172.3-211.9*F with the intention of throwing away the distillate, in order to produce non-(or low-)alcoholic beer, would the remaining beer contain ...
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2answers
6k views

How do I use freeze distillation to turn cider into applejack?

In my country obtaining a bottle of applejack is about impossible, while cider slowly gains some foothold. I have managed to obtain a few liters of apple cider for reasonable price and happen to have ...
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12answers
8k views

What do you get if you distill mead?

This is just out of curiosity... I mean if you distill beer, you get whiskey... if you distill wine, you get cognac/brandy... if you distill fermented molasses, you get rum... if you distill ...
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Is whisky distilled from beer? [closed]

Legal issues aside, how is whisky made? Do you make a beer (presumably without hops), ferment it with regular beer yeast and then distill?