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For distilled, a pound of table sugar is much cheaper and much more efficient. U.S.A.= buck and change. That however is above the current fuel price per gallon even before distilling. Everyone making "moonshine" wants the flavoring provided by the base grain or fruit since the distill process is a bit leaky for maximum extraction as you approach 100C corrected for altitude. Heads and hearts are 200 proof, tails arent.
My best cherry fruit wine came from a bottom of French champagne used as a starter.
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casual notes from the underground:There are some "experts" out there that in reality don't have a clue as to what they are doing.
Last edited by Piotrsko; 10-21-2024 at 12:18 PM..
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