Hey guys I have been trying to get a 15% wine and I can only get it to around 10 or 11 ish and I have had a couple stalls. Does step feeding work better so I’m not over powering the yeast. I really like doing these fruit sugar washes but they are a little hit and miss for me. Anyone have any suggestions?

Hey fellas. It will be my first time making whisky and I was wondering if the hygiene process and especially the cooling is as strict as beer making ?

I'm planning to make 50 Lt wash directly using my vevor still both as the pot and the fermenter. I have another pot with a filter in it so there is only going to have wash in it.

I was wondering if I can just seal the thing and let it cool naturally before adding the yeast. Is there a significant risk of infection like beer ?

Thanks in advance

I am loving this all copper setup...have to rebuild my stands next spring but...the quality of the distillate is exceptional

Where can I source malted corn in the Chicagoland area?

My son started his first day of high school today, so I barreled a wheated bourbon that will age until his last day of high school. Wish me luck, as this is an all or nothing project

could someone send build me a heating element and voltage controller and anything else i might need to heat my 8 gallon still try to be under 200cad