Randy, my hearing is bad and I could not determine the ingredients you used for this mash. Please publish the recipe. It sure sounds like something I would like to try. Thanks
So I have a peach mash kit I don’t even know where to begin. Thank you could help me out with that. I have a distiller and not sure how to do this if I pour all of the ingredients at one time or how hot the water supposed to be, new to this process thank you!
Just recently got a still to try this myself. This may be a dumb question do you leave the grains in the mash or dispose of them after you got the hot water out?
OG 1.095 sounds really high. Did you check Ph at that level? I know with canned fruits there are (or not) preservatives which can also mess with the ferment. What yeast did you end up using? Cheers Randy!
No I did not sorry to say I would like to invest in a nice ph meter or i need at least paper strips and i used DADDY yeast went well so far gang busters for 4 days but still working oh the canned peaches said no preservatives. Glad to hear from you BigEdGuns Cheers!
@@stillworksandbrewing I use both test strips and Ph meter. My Ph meter is a cheap $15 "yellow" Ph meter. My only advice is to make sure you get a calibration fluid with one, and keep the tip in the cup wet with the Ph fluid. I only use the Ph meter (2 or 3 times a year) when I know the gravity is going up above 1.065 with no backset from a previous mash. Ph adjustments - Both of these can be found in the pickling isle at a grocery or box store: Citric acid to Lower Ph. Pickling lime to Raise Ph. (Strong use sparingly) Baking soda or Washing soda also work to Raise Ph. But baking soda introduces more salt than Washing soda. Both can be found in laundry isle "Arm & Hmmer" brand. To keep the ferment from going too acidic I am going to run some "Marble rocks" from HmeDepot (Garden section) to keep the Ph up in big 45 gallon ferments. Been using oyster shells but trying something new. Cheers Randy!
sorry did not make video on that tasting BUT!! come back Monday at 7:00 EST a tasting video coming out on a Peach Oat Whiskey hope you check it out Cheers
@@stillworksandbrewing You dont know what your missing and on your rye . Gring it to about the consistency of maze little courser .. and smoke it with hickory or apple wood for about 3 hours .
@@stillworksandbrewing You seam like a pretty good ole Boy .Most people you give'em little info they take it as an insult .. 64 yrs old now aint made a batch in almost 30 yrs . Take you 6 months in that pot you got to what we ran 3xs a week . Id sure like a sip of that peach you made .. one more .. get your hands on a 5 gallon bucket of condence Apple Juice its almost like syrup , it dont take much depends on how much you like apple . 5 gal bucket will make about 65 gallons back it with brown sugar . Youl end up with carmel Apple . Cheers .
