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Re: [new_distillers] Re: apple brandy

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  • Zeke Jones
    http://www.magma.ca/~smiley/main.htm ... _________________________________________________________________ Chat with friends online, try MSN Messenger:
    Message 1 of 6 , Sep 1, 2002
      http://www.magma.ca/~smiley/main.htm


      >From: ivanva@...
      >Reply-To: new_distillers@yahoogroups.com
      >To: new_distillers@yahoogroups.com
      >Subject: [new_distillers] Re: apple brandy
      >Date: 1 Sep 2002 16:30:37 -0700
      >
      >vandermeulen@... wrote us a very nice brief
      >
      >about a potstill, the direct descendant from the old alembics.
      >
      >Thanks John V !http://www.magma.ca/~smiley/main.htm
      >
      > >It delivers only impure mixtures of ethanol, water, and congeners.
      >
      >That�s the trick, handling impurities !
      >
      > >one usually double-distills (redistill) the wash - the first time
      > >delivering a distillate at ca. 30-40% abv,
      >
      >and if the first run tastes good, you may get it to be super
      >
      > >when re-distilled raises this to 70-80%abv,
      >
      >and you may blend some extra taste collecting tails,
      >or with your own secret recipe.
      >
      > >Note that in pot stilling the focus is on the 'also-rans',
      >the congeners, and not on the alcohol!!
      >
      > >The pot still is all about flavour.
      >
      >I agree with this !
      >
      > >http://www.magma.ca/~smiley/main.htm). It is a matter of deciding how
      >much
      > >of the tails one collects into that middle run.
      >
      >Yes, and you may also collect tails to mix them in the final product.
      >
      > >in eastern Europe slivovitz (plum eau de vie) is double distilled from
      >soft
      >ripened plums, often weeks old, left to ferment in tubs with natural
      >yeasts.
      >
      > >Now, that distillate should be plenty flavourfull but in some regions
      >more
      > >ripened plums are added to the distillate to further enhance the plum
      >flavour.
      >
      >These are the ways for taste, and all these flavored high ETOH should be
      >carefully consumed, as taste is cogeners, and this main mean not feeling
      >too well after drinking too much, if you want taste, you have to "pay
      >for it".
      >
      >Also the good aperitives are high ETOH content, with plenty of taste but
      >they are disolved in water/ETOH mixtures and not just only destilated
      >cogeners.
      >
      >Have you tasted the dry red Becherovka aperitif ?
      >
      >Regards,
      >
      >Ivan
      >
      >




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    • ivanva@cvtci.com.ar
      vandermeulen@ns.sympatico.ca wrote us a very nice brief about a potstill, the direct descendant from the old alembics. Thanks John V ! ... That´s the trick,
      Message 2 of 6 , Sep 1, 2002
        vandermeulen@... wrote us a very nice brief

        about a potstill, the direct descendant from the old alembics.

        Thanks John V !

        >It delivers only impure mixtures of ethanol, water, and congeners.

        That´s the trick, handling impurities !

        >one usually double-distills (redistill) the wash - the first time
        >delivering a distillate at ca. 30-40% abv,

        and if the first run tastes good, you may get it to be super

        >when re-distilled raises this to 70-80%abv,

        and you may blend some extra taste collecting tails,
        or with your own secret recipe.

        >Note that in pot stilling the focus is on the 'also-rans',
        the congeners, and not on the alcohol!!

        >The pot still is all about flavour.

        I agree with this !

        >http://www.magma.ca/~smiley/main.htm). It is a matter of deciding how much
        >of the tails one collects into that middle run.

        Yes, and you may also collect tails to mix them in the final product.

        >in eastern Europe slivovitz (plum eau de vie) is double distilled from soft
        ripened plums, often weeks old, left to ferment in tubs with natural yeasts.

        >Now, that distillate should be plenty flavourfull but in some regions more
        >ripened plums are added to the distillate to further enhance the plum flavour.

        These are the ways for taste, and all these flavored high ETOH should be
        carefully consumed, as taste is cogeners, and this main mean not feeling
        too well after drinking too much, if you want taste, you have to "pay
        for it".

        Also the good aperitives are high ETOH content, with plenty of taste but
        they are disolved in water/ETOH mixtures and not just only destilated
        cogeners.

        Have you tasted the dry red Becherovka aperitif ?

        Regards,

        Ivan
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