Most problem when we cooking mash is mash burning.
You will get rid of a lot of inconvenience if you use a mashbasket when making the alcohol. The dense material prone to sunburn does not come into contact with the wall of the hot pot, it is surrounded by a layer of liquid around which it cannot burn. Pieces of fruit cannot sit at the bottom of the pot. The distillation time of mash can be significantly shortened.
When making mash, it is important not to have any larger solids in it, partly because the yeast has access to all the sugar molecules and makes alcohol from it, and so the aromas and flavors of the fruit can migrate into the distillate during cooking. The pectin-degrading enzyme virtually liquefies the raw material by breaking down the pectin in the fruit cellwall.
However, larger pieces may remain in the mash. In single-walled distillers without mixing unit, the pieces of fruit in the mash may sit on the bottom of the pot and sooner or later begin to char even with the most careful heating.
The burnt mash has an unpleasant taste and odor that ruins the brandy.
Further damage is that the burnt pot can only be cleaned with a lot of work.
Mash basket sizes: