- I have been seeing a hell of a lot of apples on neighbours trees
lately that they are not bothering to pick.
I just wondered if anyone has tried fermenting an Apple Schnapps (or
the like) in a pot still and if there are any tips before I go
lugging 40 tons of apples into the back garden.
- Tips for apple schnaps:
DON'T use any sulfite- use a large amount of yeast with competative factors
(lalvin K1V-1116 is the best choice)
Ferment the juice in a cool area (to aid with a mellow flavor and to help
slow up any contaminating bacteria)
If you do the above, and stick to basic sanitary wine making practices,
you'll be just fine.
- See also http://groups.yahoo.com/group/Distillers/
message/ 3290, 3292, 3299, 3305, 3340, 3369, 3370
Apfel schnapps (German), calvados (French), applejack (U.S.), apple
brandy (U.K.), is a good way to store surplus apples.
- --- In new_distillers@y..., Brad McMahon <brad@s...> wrote:
> 11/1/01 10:45:06 AM, waljaco@h... wrote:Danker Brad, I should pay more attention to the labels or use my
> >See also http://groups.yahoo.com/group/Distillers/
> >message/ 3290, 3292, 3299, 3305, 3340, 3369, 3370
> >Apfel schnapps (German),
> Actually to be pedantic - Schnapps is the Dutch spelling,
> Schnaps is the German. So it would be Apfelschnaps.