Apple Brandy: Unleashing the Potential of Apples

Greetings, fellow spirit enthusiasts! Today, we embark on a flavorful journey as we delve into the intricate process. This is of transforming fresh apples into a delectable spirit – apple brandy.

From Orchard to Glass – Unleashing the Potential of Apples of Apple Brandy

We aim to unravel the mysteries of distilling. And discover whether the labor-intensive task of crafting fresh apple brandy. It is worth the effort.

The Allure of Fresh Apples

“How do you like them?” – an iconic phrase, but in our case, it’s not about being angry. It’s about appreciating the beauty of fresh apples. It starts by expressing fondness for these crisp fruits in their natural state. Similarly, The question arises: What if we take these fresh apples. And elevate them further through fermentation and distillation?

Selecting the Right Apples

The journey begins with the selection of apples. We emphasizes the importance of choosing a mix of sweeter. Tart apples to achieve a balanced flavor profile. We procured 20 kilograms of apples. A mix of varieties, including some seconds that needed quick use. 16 kilograms frozen to enhance the release of sugars and flavors during the process.

The Crushing Process

To extract the essence of these apples, we employs two machines. A mangulator (also known as a grape crusher) and a fruit press. The frozen apples undergo crushing to release their juices. Setting the stage for the fermentation process. The result is an impressive 10 liters of juice with an original gravity of 1.068.

The Fermentation Journey

With the crushed apples and juice combined, the mixture left to ferment. We opts for EC-1118 yeast to ensure a reliable fermentation process. Fermentation takes its course for about eight days. Resulting in a dry liquid ready for the distillation phase.

Distillation – Crafting Liquid Gold

Choosing efficiency over a two-step process. Moreover, We opts for a single distillation run using a still with a false bottom. This decision aims to maximize the alcohol content without compromising the flavor as well. The distillation process unfolds. Producing 700 milliliters of distilled apple brandy at 86 proof.

Tasting the Fresh Apple Brandy

The moment of truth arrives as we experiences the aroma and flavor of the distilled apple brandy. Furthermore, It noted that complexity, freshness, and surprising drinkability of the spirit. Moreover, The comparison drawn to a before made version using store-bought apple juice. 

Balancing Effort and Reward

In the quest for the ultimate apple brandy, it leaves us pondering a crucial question. Is the extra effort and cost of crafting fresh apple brandy justified? While the fresh version captures the essence of apples. A potential compromise between freshness and convenience lingers in the air.

Crafting Peach Brandy: From Orchard to Bottle

Introduction:

Join us, on an exciting journey as we venture into the delightful world of crafting peach brandy. Similarly, This try has been a long-awaited dream, and we thrilled to share the entire process with you. So buckle up, grab a peach (or a couple of hundred), and let’s dive into the art of making peach brandy.

Exploring the Orchard:

We find ourselves surrounded by boxes of peaches. Moreover, Each one holding the promise of flavor and fragrance. As we examine the peaches, we are not bothered by imperfections on their skin. It’s the taste and aroma that matter. The decision made – these peaches destined for a higher purpose. We’re not canning them; we’re turning them into peach brandy.

Preparation Ritual:

To embark on this peachy adventure, we begin by washing and de-stemming each peach. The hands-on process takes time, roughly two hours of dedicated cutting. Why the manual labor, you ask? Well, food processor was out of commission. We found a certain charm in the romantic notion of handcrafting this peach brandy.

Fermentation Magic:

With the peaches prepped. Similarly, They join forces in the fermenter, a symphony of flavors awaiting their transformation. Pectic enzymes added to assist in breaking down the fruit. And a trusty paint mixer blends it all together. The next day, after the enzymes have worked their magic, we check the hydrometer reading – 1.036. A bit lower than anticipated, but a secret weapon comes to my aid.

A Dash of Dastardly Sugar:

Facing the dilemma of a lower gravity reading. We make an underhanded decision – adding sugar to elevate the gravity to 1.065. While it feels a bit impure, sometimes a craftsperson must make unconventional choices. Furthermore, We share a quick pro tip for those facing a similar situation. Courtesy of the Chaser Craft website’s sugar wash calculator.

Yeast Whispers:

Choosing the right yeast is crucial. This recommendations from local experts guide me to Lalamond K1V116. This yeast said to enhance fruit flavors, particularly when fermented at lower temperatures as well. The yeast undergoes hydration. Preparing for its crucial role in the peach brandy alchemy.

NordVPN Intermission:

A brief intermission sponsored by NordVPN. Moreover, It reminds us of the importance of online privacy and access to diverse content. The virtual private network hailed for encrypting data. Furthermore, Ensuring internet activity remains hidden from ISPs. The opportunity to access global content with NordVPN presented. Giving users control over their internet experience as well

Back to the Brandy:

With the peaches in the fermenter, water added to cover them. Followed by a dash of pectic enzymes and a thorough mixing. After fermentation, the liquid filtered, offering a glimpse of its potential. Similarly, A gravity reading of 1.036. Despite the unexpected gravity. Moreover, A creative solution involving sugar employed, elevating it to 1.065.

Time for Stripping Runs:

The process moves to the next phase – separating the liquid from the chunky peach remnants. For those without a distillation setup. Furthermore, Alternatives like fruit presses or grain bags suggested. A unique pot setup with legs introduced. Allowing distillation on the chunky material for those. Using small stills like the T500.

Moreover, Stripping runs begin or start. Aimed at reducing volume and preparing for the upcoming spirit run. A T500 still, repurposed as a pot still, takes center stage. These three stripping runs yield approximately 10 liters of low wines at 40% ABV.

Spirit Run and the Dance of Distillation:

The low wines enter the spirit run. A process that involves careful temperature control and precise cuts. The T500, configured for pot still operation, undergoes a series of runs. Moreover, Separating the unwanted fractions – the four shots and heads. From the heart of the distillation. Each cut collected into jars for further evaluation.

Blending and Unexpected Discoveries:

The blending process begins. We share my insights on the surprising complexities of peach flavors. The spectrum of peach taste extends beyond the expected juicy peach extract. Encompassing the unique characteristics of peach skin, bitterness, and astringency. The tails section offers unexpected surprises. Revealing a spectrum of flavors that adds depth to the final product.

Critical Decision: To Spice or Not to Spice:

A moment of experimentation arises. Similarly, As whether a small amount of spice will enhance or detract from the final product. After a cautious taste test. The decision made to maintain the purity of the peach brandy, leaving it unaltered.

Proofing and Conclusion:

With the final blend determined. The peach brandy proofed down to 45% ABV using a calculated amount of water. The crafted spirit, with its heavy and grungy character. Challenges expectations and invites enthusiasts to savor the true essence of peach.

Conclusion:

Crafting peach brandy from orchard to bottle is a labor of love. Embracing imperfections and unexpected twists. Through the hands-on process, creative problem-solving. And a touch of experimentation, a unique and authentic peach brandy is born. As the journey concludes. The peach brandy stands as a testament to the artistry and dedication of the craft distiller.

If you are a brandy lover, here is another one for you, Click Here.