๐ ๏ธ Equipment Needed
๐
5-10 lbs apples (sweet & tart mix)
๐งช
Wine yeast (EC-1118)
๐ฅฃ
Fermentation vessel + airlock
๐
Hydrometer
๐งซ
Pectic enzyme
๐
Campden tablets (optional)
๐ Steps
- Wash and chop apples (keep peels โ pectin helps fermentation)
- Mash or blend into pulp (applesauce consistency)
- Add pectic enzyme per package instructions โ breaks down cell walls for sugar extraction
- Optional: Add Campden tablet, wait 24 hours to sanitize
- Pitch yeast โ hydrate per instructions, add to must
- Seal with airlock, ferment at 60-75ยฐF
- Rack (siphon off sediment) after 2 weeks
- Secondary ferment until bubbling stops (~2 more weeks)
๐ฏ Target Result
6-10% ABV
Use hydrometer to verify before distillation
๐ ๏ธ Equipment Setup
โ๏ธ
Pot still or column still
๐ฅ
Heat source (electric preferred)
๐ก๏ธ
Thermometer
๐บ
Collection vessels
๐ฅ The Run โ Four Cuts
โ ๏ธ Foreshots โ DISCARD
Volume:
First 5% of run
Contains:
Methanol, acetone, ethyl acetate โ TOXIC
Smell:
Nail polish remover โ NO EXCEPTIONS, DISCARD
โก Heads โ Optional
Volume:
Next 10-15%
Quality:
Harsh, solvent-like โ Some keep for blending, we discard
๐ Hearts โ THE GOOD STUFF
Volume:
Middle 60-70%
Quality:
Clean apple aroma, smooth taste โ KEEP THIS
Stop when:
Taste/smell degrades (wet cardboard)
๐ข๏ธ Tails โ Recycle
Volume:
Final 20%
Quality:
Oily, wet cardboard smell โ Add to next wash for redistillation