When making the mango jam (apple-flavored), must I mash the mango to jam-like consistency?

You can if you want, but I would recommend adding more sugar. Bananas are naturally sweet while avocados are not-so-sweet.

No. The malted barley has already converted all the corn's starch to fermentable sugar.

You have to pour the pulp into a saucepan, then add a teaspoon of pectin and 3 cups of sugar. Then add a little bit of butter and a pinch...

Sounds like you might just puree up some mangoes with a little sugar. I would recommend making it only in small batches, because the lemon juice is what keeps it...

You can buy flavoring or put sliced fruit, like peaches and apples, inside the bottle for a month or two.

Yes, as results tend to be better when you stir it before distilling, to make the mash work.

Yes indeed. If you allow any solids in your wash, they will settle to the bottom of your cooking pot and burn. If you've ever had a few pinto beans...

Squeeze the bag as hard as you can go get all the liquid out.

No, to make jam the fruit must be ripe; you cannot use green/yellow apricots.