5315Re: Pot Distiller's Yeast
- Sep 3, 2002--- In new_distillers@y..., Robert Stam <Robert.Stam@b...> wrote:
> Hi Ian,making a
> I haven't used the Prestige Pot Distillers yeast, but if I were
> schnapps I would just try to make as good and clean a fruit wine asI could.
> Take it off the lees early, say when you get down to an SG of1.005, and
> rack it into another barrel to finish off the ferment.drinking
> 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 theflavinoids and
> phenols as possible. Remove the stones (pits) as they often producebitter
> flavours. Avoid oxidisation as this removes the fruity esters. Along, cool,
> slow ferment is best.Thanks Rob! I guess I have been doing more or less as you suggest.
> Rack off the lees again before distilling.
> That's it.
> Cheers, Rob
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
> add 5 liters ... of water ..." etc.to how
> I find this first step fuzzy as there are no directions given as
> much fruit one should use. The rest of the instructions on thepacket seem
> clear enough.added to make
> My main question is - how many pounds/kilos of fruit should be
> a batch of schnapps?additives usually
> If I follow a standard fruit wine recipe and eliminate the
> called for in fruit wines - and substitute pot distiller's yeastfor regular
> wine yeast - will I be on the right track to making a good schnapps?of fruit
> For example: my winemaking booklet calls for the following amounts
> per batch.<http://rd.yahoo.com/M=212804.2303158.3720906.2225242/D=egroupweb/S=17
> 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)
> I look forward to any guidance I can get.
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