RE: [Distillers] Additional sugar to fruit
- Another way to do this is to add the blackberries to a previously made neutral spirit, let it soak and infuse for a month or so, then strain out the liquid and run this through your still at a no reflux. You can collect everything since you are starting with a clean distillate and no fermentation will have taken place with the blackberries.Rob-----Original Message-----It's the beginning of blackberry season again and following last years
From: strounge@... [mailto:strounge@...]
Sent: 29 July 2002 20:01
Subject: [Distillers] Additional sugar to fruit
success I'd like to make lots more blackberry schnapps this year.Blackberries are only 8% sugar and I pulp them unwashed and undiluted to
ferments. The alcohol yield per volume of wash is relatively low, could I
get away with adding additonal sugar to the wash without affecting the
finaly flavour fo the product - if so - How much?
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- I tend to add sugar until the 16%abv range is reached after fermentation
I can get a good 60%abv schnaps in a single run in a potstill this way- not
having to use a reflux still, or run it through the potstill twice really
helps to preserve the aroma.
Besides, the book I bought on schnaps (in German) says to make it that way-
and it works perfectly- no loss of flavor, as long as you add some extra acid
to the must.
- The "soak in vodka and redistill" method makes a product called aromatic
schnaps- not the regular type of schnaps - it has an excellent aroma, but if
you hold your breath and taste it - there is no taste!
I've been making cherry schnaps by fermenting to 16%abv, then adding some
fresh cherry juice to the mash as I load the still- the best of both worlds.