5306RE: [new_distillers] Pot Distiller's Yeast
- Sep 2, 2002Hi Ian,I haven't used the Prestige Pot Distillers yeast, but if I were making a schnapps I would just try to make as good and clean a fruit wine as I could. Take it off the lees early, say when you get down to an SG of 1.005, and rack it into another barrel to finish off the ferment.Since you are going to be distilling the finished product and not drinking it, you need (in my opinion) strong, robust flavours in the wine, and plenty of aroma. Ferment on the skins, to extract as much of the flavinoids and phenols as possible. Remove the stones (pits) as they often produce bitter flavours. Avoid oxidisation as this removes the fruity esters. A long, cool, slow ferment is best.Rack off the lees again before distilling.That's it.Cheers, Rob-----Original Message-----
From: Ian Macsween [mailto:ianelamacsween@...]
Sent: 3 September 2002 11:31
To: New Distillers
Subject: [new_distillers] Pot Distiller's YeastI am certain that many members of our group have used Prestige Pot Distiller's Yeast.On the packet the instructions state:"1. Add your fruit into a 25 - 30 liter ... clean plastic bucket and add 5 liters ... of water ..." etc.I find this first step fuzzy as there are no directions given as to how much fruit one should use. The rest of the instructions on the packet seem clear enough.My main question is - how many pounds/kilos of fruit should be added to make a batch of schnapps?If I follow a standard fruit wine recipe and eliminate the additives usually called for in fruit wines - and substitute pot distiller's yeast for regular wine yeast - will I be on the right track to making a good schnapps?For example: my winemaking booklet calls for the following amounts of fruit per batch.Apricot - 7 kg (15 lbs.) for 19 litres (5 U.S. gallons)Blackberry - 2.6 kg (6 lbs.) per 4 litres (1 gallon)Blueberry - 1 kg (2 1/2 lbs.) per 4 litres (1 gallon)etc.I look forward to any guidance I can get.
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