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You can't just "burn off" the methanol, or you would burn off the ethanol as well. Simply removing the ice is called jacking, and it will raise the proof, but it isn't exactly a brandy. If you want a brandy, just do heat distillation; it will save you time and effort.


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I saw a new answer on here- what the hell- I'll post. In my experience- what you're describing is typically a byproduct of old (oxidized) liquid malt extract. It gets a really cloying flavor due to oxidation, and typically won't ferment out to 1.010 clean. It becomes sweet, cloying, and has that twang. Since the posting of this question and now (what, 12 ...


1

I have used these too. While it does look messy, it definitely works. Since there are holes over three different heights, you could try to put the band a bit lower, so that it is underneath the lower enlargement of the glass. Otherwise it looks neat. Did you use a pliers? Because the first time I used them, it was a bloody (literally) mess, my fingers were ...


1

I probably should know better than to respond to an 12 year old thread, but here goes: it is my impression that the amount and type of organic acids produced in the fermentation of malt extract is different, and probably greater, than in the fermentation of an all-grain based wort. I speculate that this might be related to malt minerals. Grains have a ...


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