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5315Re: Pot Distiller's Yeast

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  • pocoian2000
    Sep 3, 2002
      --- In new_distillers@y..., Robert Stam <Robert.Stam@b...> wrote:
      > Hi 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
      > 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
      > 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

      Thanks Rob! I guess I have been doing more or less as you suggest.
      John V. pointed out that I should use the specific gravity as a
      guideline. This also is a good suggestion.

      Just sort of surprised that the directions on the Prestige Pot
      Distiller's Yeast packet is not more explicit. They should say for
      (whatever) amount of fruit, add sugar to bring up to (whatever)
      specific gravity, etc.

      Last year I did as you suggest and made "heavy" fruit wines with
      quite a bit more fruit than called for in the recipes. The fruit had
      all been frozen, so I did not add Campden tablets or sulphate. I also
      did not add tannin and other things you would usually add to some
      fruit wines. I did use pectic enzymes and "acidex". Actually, the
      wine turned out so nice that I did not have the heart to distill all
      of it. All the ladies in the neighbourhood just love it. But the
      schnapps I made with a small pot still was really good.
      > -----Original Message-----
      > From: Ian Macsween [mailto:ianelamacsween@s...]
      > Sent: 3 September 2002 11:31
      > To: New Distillers
      > Subject: [new_distillers] Pot Distiller's Yeast
      > I 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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