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If you did distill it, I would guess that you would not get nearly enough alcohol, as bakers yeast ferments to hot and fast to produce an alcoholic beverage to drink. Also as someone who tried this with a gallon of beer, you get a very bready/malty taste witch would go strangley with fruit, as in a brandy, also if you were to age this in a oak cask like done ...


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To be clear you will not produce anything like apple wine as you will be distilling the product and all non-volatile compounds will be lost. You will be producing an apple brandy. Your final yield and the quality of that yield will be determined by how well you can control the temperature of the vapor at the still head and the plate equivalency of your ...



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