- From 60L 7% cider, I got 4.5L spirit at 65% ABV. Pretty ok.
- From 60L cherry plum mash, I got 5L new make at 66% ABV. Better than expected!
- From 75L grapes, I got 5L at 62%. Actually, this was a disappointment, but I knew the original gravity of the grapes was a bit pants.
Horst is retired, but the distilling was only ever a seasonal thing, besides his normal job. Nevertheless, he has regulars coming to him each year, with maybe 1000L of cider to get distilled. He himself was doing up to 2000L a year, but as the state no longer takes it, it is hardly worth his while. With the costs of getting 2000L of juice pressed (€500!), plus the tax, then the rates he'd get selling his spirits to larger commercial producers, it's no wonder smaller distillers are closing.I've offered to press for him this year, for free. It'd be by hand, but I think with three presses (my two, and he has one I could restore for him) working in parallel, we'd do it easily in a day.