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Sir, I can sort the distilling part myself so as not to attract the rage of those above who forbid it's discussion. It's the making of the pear cider/must that I'm of needing of help with.

Hello there. I have an tree absolutely heaving with pears at the moment - not eating pears, but table pears - and after watching Escape To The Chateau, I want to make pear Eau De Vie, and I'm asking for help. Obviously I need to harvest them, crush/juice them whole, and ferment, and that's...

I’ve just cropped slurry of Imperial Yeast Kveiking off it’s 5th ferment, and it’s still fermenting super clean and extremely quickly. All the ferments have knocked out in 2 days, regularly at 35C. How many generations have you found Kveik still performs well till? 🤘🏻

I'm 3 days into the Kveik IPA I've brewed, currently fermenting at 35C in my RoboBrew. Started at 1063, now at 1014. Initial ferment was thrashing along within in 3 hours. Clean citrus aroma - might be from the Citra, Falconer's Flight and Mosaic, not sure yet. I'll transfer out of the Robo...

I picked up some Imperial yeast Kveiking over the weekend to brew an IPA - the Big Brew Day recipe. Pitched it in at 30C at 4pm, by 8pm it had 3 inches of krausen and was bubbling like a mad thing. I think it'll be completely fermented out in 2 days at this rate. Very excited!