Been monitoring the situation pretty closely
The brandy is ready and the wine is fermenting
Approximately 10 hours ago, the specific gravity of the wine was at 1.070, approximately 5 hours ago this had dropped to 1.060, now its at 1.050
These trends indicate that a special night operation will be conducted in another 5-6 hours, a decisive strike to add the brandy when the specific gravity has reached 1.035-1.040 will be conducted
Fermentation will be swiftly halted and the wine will be strategically converted into port wine with an abv 20-21%, opening the possibility of oak ageing to create a stockpile of 9 liters of tawny port wine
The situation is now in the hands of skilled patriots
Trust the plan
-A
The brandy is ready and the wine is fermenting
Approximately 10 hours ago, the specific gravity of the wine was at 1.070, approximately 5 hours ago this had dropped to 1.060, now its at 1.050
These trends indicate that a special night operation will be conducted in another 5-6 hours, a decisive strike to add the brandy when the specific gravity has reached 1.035-1.040 will be conducted
Fermentation will be swiftly halted and the wine will be strategically converted into port wine with an abv 20-21%, opening the possibility of oak ageing to create a stockpile of 9 liters of tawny port wine
The situation is now in the hands of skilled patriots
Trust the plan
-A
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The Alchemist's Shack
Big things are happening Set up the wash for a rum - bourbon hybrid, 5kg of corn and 5L of molasses Also set up 18L of grape juice to ferment to make brandy, with which i will then make port wine
The hybrid is finished, got just under 4L of 64% abv spirit out of it
First time distilling on grain, pretty nice combination of molasses and corn flavors
First time distilling on grain, pretty nice combination of molasses and corn flavors
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