44181RE: Re: [new_distillers] need advise...
- Sep 19, 2013Apples have 10% sugar content. Grapes have 24%.
--- In email@example.com, <firstname.lastname@example.org> wrote:According to information I have collected, apples have 24% sugar. To increase apple sugar levels, you only need to concentrate apple pulp by removing water. Freeze dry 4 times the apples you would normally use, crush them into small pieces, and then re-hydrate them with distilled water would give you 94% apple sugar to use in your batch for brandy. 94% apple sugar in a single batch should produce a wonderful apple brandy. If you have the ability, you could go further by using filters to wash and separate pulp in the same way you would do when making beer.I am sure that 24% sugar is just an average, so there are apples with much higher sugar content than 24%.
From: Jim Graves <jimbull34@...>
To: "email@example.com" <firstname.lastname@example.org>
Sent: Monday, September 16, 2013 8:55 AM
Subject: Re: [new_distillers] need advise...
You certainly won't get much production, not a lot of sugar in apples, you can try corn sugar, it does not leave the harsh bite that cane sugar does. I use it for making beer and it works good.
From: bubb4244 <bubbas55@...>
Sent: Thursday, September 12, 2013 9:54 PM
Subject: [new_distillers] need advise...
i want to make some apple brandy. im told adding sugar will make it harsh... plan to add yeast only, let it work and distill... right???
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