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brandy

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  • jeff_o62@xxxxx.xxx
    Have you ever made brandy using a fruit wine. How about using apples or plums? Does it have to be aged? Do you need a pot still or reflux? How is gin made and
    Message 1 of 2 , Aug 25, 1999
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      Have you ever made brandy using a fruit wine.
      How about using apples or plums? Does it have
      to be aged? Do you need a pot still or reflux?

      How is gin made and can it be done without bottled
      flavourings?

      Thanks,

      Jeff
    • Ray Toms
      Jeff I havn t experimented with fruit brandies mainly because I do know of some of the pitfalls. The first problem you have when you introduce fruit to a wash
      Message 2 of 2 , Aug 25, 1999
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        Jeff
        I havn't experimented with fruit brandies mainly because I do know of some
        of the pitfalls. The first problem you have when you introduce fruit to a
        wash is that you increase the impurity levels, the easiest way to solve this
        is with the use of carbon and a reflux still but both of those will remove
        flavour. The comercial way to do it would be to put it in a toasted barrel
        and a combination of the oak and evaporation will remove the worst of the
        fusel oils which is the main problem however this process does take some
        time (years). To do it you will need to make up a normal wine recipe except
        that I would double the amount of fruit per gallon of wine to intensify the
        fruit flavours as even with a pot still you will loose quite a lot during
        the distillation process. If you can find a small toasted oak barrel this
        would work the best as with a small oak barrell you get a better surface
        area exposed to the alcohol. With gin this can be done but you do need two
        stills or a still which can be converted from a reflux to a pot still. You
        soak Juniper Berries, Corriander Seeds and Lemon Peel plus whatever other
        suitable botanicals you can obtain in 70 - 80% alcohol which is very clean
        this is then put back through a pot still which removes the browning which
        occurs but doesn't introduce any new impurities.
        Ray


        jeff_o62@... wrote:

        > From: jeff_o62@...
        >
        > Have you ever made brandy using a fruit wine.
        > How about using apples or plums? Does it have
        > to be aged? Do you need a pot still or reflux?
        >
        > How is gin made and can it be done without bottled
        > flavourings?
        >
        > Thanks,
        >
        > Jeff
        >
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        --
        Ray Toms Moonshine Supplies, Taupo. New Zealand.
        http://moonshine.co.nz
        Home Brewing Equipment and Suppliers.
        Specialists in all aspects of Home Distillation and Wine/Beer Making.
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