Hey there PIVO,
Your post slipped by me - I just read it now. (senior moment as Harry
Anyway - I have made many batches of what I call "Brandy" or, from
what I know, could be called Schnapps. (basically a distilled fruit-
I have tried recipes similar to the one you've posted. However, I've
recently switched to Prestige "Pot Distillers Yeast". It's a "turbo
yeast" that's been formulated for mixing with fruits with the
intention of distilling. I've used it with fresh fruits, freezer-
burned fruits, and even store-bought concentrated fruit juices. They
have all worked quite well. I'm sure the "fruit base" that you're
referring to will work. Depending on the sugar contained in the
fruit, and how much additional sugar is added, it ferments out to be
approx. 16% a.b.v. I run it once through my pot-still (slowly) and
cut the tails at about 92 degrees C., and it allows plenty of flavour
to come through. I haven't tried it yet in a "detuned" reflux tower -
but I'm sure it would work as well.
They list a web-site on the Pot Distiller's Yeast package:
if you want more info.
--- In email@example.com, "P_I_V_O" <p_i_v_o@y...> wrote:
> My question is that I would like to make a fruit Schnapps when the
> fruit is not available - is it possible to ferment the wine using
> base and sugar only and add a Turbo yeast to it?