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I just bought a countertop electric distiller. distills 1 gallon. im curious how to figure how the quantities for foreshots, heads, hearts and tails. i have 1 gallon of homemade mead at approx 10%, so 128oz (115oz flavored water and 13 oz alcohol). How much foreshots/heads to i need to dump out...

I have several 2 lbs containers of Argo corn starch (like what you'd buy at the store to thicken stuff). I'm wondering if there is anyway to make this starch fermentable sugar?

So. . . .boiling condensed milk turns it into a caramel thing. im wondering if anyone has fermented this. maybe like a bochet? who knows? anyways im probably going to try it byt was hoping someone had some experince with this so i dont waste time and money. thanks

Just out of curiosity... - what is the difference in using powdered sugar instead of granulated? - what is the difference in using brown sugar instead of granulated?

Wanting to start a 1 gal blueberry wine soon. I have about 6.5 lbs frozen. was thinking of macerating first, question is how much sugar do i need? granulated? powdered? corn syrup? Any good recipes would be welconed. thank you

im am wanting to do 1 gal blueberry mead, i have 1.5 lbs of blueberries and 2 lbs of honey. Im thinking of boiling the blueberries and pressing and add the juice to the honey in the primary and trashing the remaining blueberry.

I had a bunch of extra grapefruits that my wife had bought for a baby shower. nobody ate any, i decied to make something with them. i mashed up the grapefruit mixed into a gallon of water and added approx. 2 cups of suger or 3. on day 2 it was fermenting fine, i though i should add some cut up...