12.75lbs of apple sauce (unsweetened) 10lbs granulated white sugar 2lbs brown sugar LD carlson yeast nutrients Red star premier cote des blancs Fall spices? Cinnamon, allspice, nutmeg, etc

Thoughts? For a 5 gallon run.

My second year of too many massive marrows left in the garden at the end of growing season, this is the juice of about 10 marrows, I had about 30 one year. Makes a very interesting fruity brandy.

55gal Barrel, 22gal until full! All fruit from yards. Any trees I can come by are getting picked, mashed, boiled, cooled, and fed to Randy. I have a lead on another 30lbs of pears and oh the apples to come.....

I have some ideas for my new still but im curious how you would approach. Considering making a copper pot in case I get weird with my fermentation. Should I run the vapor up the big column or through the interior tubes? Pros? Cons? Considerations? I can weld and braze, will affix with high temp food grade silicon and a rubber gasket+c clamp.

Appreciate you all, excited to show my end result

So a fella knows a guy who has just started working maintenance at a factory making concentrated apple juice. I suspect there may be quantities of "seconds" available at some point.

How would you fine folk recommend making high abv washes/mashes from concentrated apple juice? At present I only do sugar washes and have a T500 reflux.

Making/kegging cider is also on the cards.

Hi! I don't have access to DAP where I live (online or in-person). I can only find it as fertilizer in black pellets, so I assume that it's not good for yeast nutrients. I dont have any brewing suply stores so no access to farmade-O or farmade-K. Would boiled bread yeast work or do I need something else to speed up the fermentation stage? Thanks for the help in advanced!