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Re: [new_distillers] calvados

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  • Robert Thomas
    Personally, I would collect everything in small bottles (within reason: the hearts can go in one big bottle). then dicard everything that smells bad. then
    Message 1 of 11 , Sep 13, 2006
      Personally, I would collect everything in small bottles (within reason:
      the hearts can go in one big bottle). then dicard everything that
      smells bad. then discard everything that tastes bad when diluted,
      ordering the rest in order of goodness. then start blending.
      Have aspirins ready for the following morning!

      --- "marquee.moon" <marquee.moon@...> wrote:

      > This autumn, I'm intending to make apple brandy.
      > My cider is made from approximately 60% cooking apples, 40% eating.
      > Both are old Northern English varieties, don't know what type. All
      > are windfalls that have been collected and left to stand until a few
      > are starting to rot slightly (these are removed and the rest are
      > used). They're passed through the food processor to create a coarse
      > pulp. On pressing this pulp, I gain around 1 gallon of juice from 3
      > or 4 gallons of apples. I add nothing to the juice other than
      > champagne yeast (Gervin No.3). The OG of this years fruit is around
      > 1055- 1060, and fermentation goes off like a rocket. The cider
      > ferments to dryness in around 7-10 days. The cider drops most of its
      > yeast sediment after 2 weeks, so I rack-off into a sterile container
      > to finish clearing. I always use 1 gallon jars, because 1 or 2
      > gallons is about as much juice as I can press at a time before I get
      > bored/ my partner wants the kitchen back, and because I'm limited by
      > the number of windfalls I collect at any one time ( 7 gallons of
      > windfalls for 2 gallons of juice). This means that the entire cider
      > making season stretches from a early september until late November.
      > The cider is `live' and I intend to distil it young to avoid
      > spoiling.
      > I add water & yeast to the dry pulp left from the first pressing ,
      > ferment on the pulp for a few days before re-pressing and adding a
      > little sugar- this makes a lighter `second pressing' cider.
      > I have a 3.5 gallon stainless steel stock pot, which stands on a
      > medium sized gas camping ring. A 28mm x 8 inch column rises from the
      > pot to the liebigs condenser (also 28 mm internal), which is attached
      > to the column via a screw fitting to adjust the angle the condenser
      > sits at.
      > I'm have more experience at making cider than I have at distilling,
      > so I'd like to run this passed you. I've read, re-read, and read
      > again the home-distiller, searched both yahoo distilling forums, as
      > well as the home distilling forum, and read the art of artisan
      > distilling, recommended by Harry in some previous posts (very good
      > read)
      > Here's what I intend to do-
      > With a total of 6 gallons of cider, I intend to run 2 gallons of
      > cider at a time, and do 3 first-distillation runs, collecting
      > approximately 3 litres from each run, not discarding heads.
      > For the second distillation, I hope to have around 2 gallons of low-
      > wines (feints). Based on the calculations on Home-Distiller, this
      > should be around 17% (ish).
      > For the cuts on the second run, I'm thinking about 200ml for heads,
      > then I have 3 alternatives previously suggested:
      > The artisan distiller suggests calvados cuts as 1.5% heads, 30%
      > hearts, 25% tails.
      > Home-distiller suggests I collect hearts until 90-92c, then swap
      > containers & collect tails until 96c
      > Harry has previously given two other alternatives- collect everything
      > until 50% as recorded by hydrometer, then smell & taste when to make
      > the cut. Or Collect everything to 60%, and then collect between 60% &
      > 45% in small batches before re-blending.
      > Because I've never distilled cider before, I'm not really happy about
      > using the temperature rule-of-thumb, so what I'm figuring on is
      > keeping an eye on how much I've collected, keeping an on the %ABV,
      > and observing the temperature. When I get close, I'll try to make
      > cuts based on taste & smell, and keep the different volumes in
      > different containers so if I overshoot, I've not lost everything ( a
      > kind of mix of Harry's two alternatives)
      > How does this all sound?
      > I'm particularly interested in making sure the amount of heads cut is
      > appropriate.
      > Thanks in advance for your help.


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