Re: [new_distillers] Re: Making a fruit wash
A suggestion concerning 'faint' carry-overs.
Last time I made an apple brandy/schnapps the apple flavor was very weak. When cutting back to 40% I used pure apple juice instead of distilled water. Made a BIG difference.
--- On Tue, 7/22/08, billy.turf <billy.turf@...> wrote:
From: billy.turf <billy.turf@...>
Subject: [new_distillers] Re: Making a fruit wash
Date: Tuesday, July 22, 2008, 6:18 AM
I don't know if y'all remember this one, but I made a berry wash from
jam, I have been treatin it like wine for a couple months now, and I
had a taste, yupp tasted like a week wine with a light strawberry after
taste, so I stripped it last night, and the berry smell and flavor
really did carry over well.
I'll have to run it through the kettle again in a few days and try to
make the right cuts. I am gussing that I should use thae same as I
would for something like rum, any suggestions?
I'm going to do a cherry jam one soon! For mixing cherry cola heheh.