 Rank: Junior Member Groups: Registered
Joined: 3/11/2010(UTC)
Posts: 68
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"Howdy,
A local brewer made about 75 gallons of hard cider (8-10% ABV).
They're giving it to me (it doesn't taste very good).
I'm guessing I can distill it to an apple brandy or eau de vie.
Anybody have instructions or know of a resource with tips and such on how to take this wash and create a nice brandy out of it?
Thanks in advance!
Steve"
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 Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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"Lucky you. And yes, that will make a fantastic brandy.
I would experiment a tad. First run, I would do a slow pot ditillation with small collection jars for the cuts. Next day, taste to see if its close to your likeing. It will get better with ageing with charred oak and lose much of its harshness. If its a bit too harsh, I would run a stripping run, then a slow spirit run. Of course thats if its bottled or sealed. If its just come and get it, in your own containers, then you may need to just strip it fast to protect it from infection.
stay on good terms with that fellow. Let us know how it turns out."
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Rank: Junior Member Groups: Registered
Joined: 3/11/2010(UTC)
Posts: 68
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Thanks mtnwalker2.
I'm assuming I should run everything in potstill mode (to maintain the flavors)??
Steve
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Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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" Originally Posted by: steveb  Thanks mtnwalker2.
I'm assuming I should run everything in potstill mode (to maintain the flavors)??
Steve Yes, but save all your feints for a great spirit run with reflux for some neutral."
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Rank: Junior Member Groups: Registered
Joined: 3/11/2010(UTC)
Posts: 68
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Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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"Lots of heads with apple.
Good luck.
Wish I were you.
Hold some wine back to charge your boiler on your spirit run should you go that route. Helps with the flavor profile.
Otherwise low and slow should you choose a single run."
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Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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"great advice for the spirit run.
As Apple brandy is pretty dry, you may want to experiment a bit with adding some frozen apple concetrate with a touch of simple sugar before ageing as the diluting medium. Not much, just to your own taste, realizeing it will smooth a lot with ageing. With as much as you have, you might want to play a bit with some black cherry concentrate, white grape-rasberry juice concentrate etc. Little dab will do ya. I love mixed brandy flavors. I don't like sweet, just enough to enhance the fruit flavors.
I'm so envious."
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Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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"Yep, yep, yep.
Makin me thirsty.
All good pointers for a fruity profile.
I am cursed with a sweet tooth.
Kinda gotta find your own way now.
Try em all if you have the base stock available.
And please share your evaluation."
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Rank: Junior Member Groups: Registered
Joined: 3/11/2010(UTC)
Posts: 68
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Thanks for the advice. I hope to start some experimentation next week. I'll keep you posted!
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Rank: Junior Member Groups: Registered
Joined: 2/12/2010(UTC)
Posts: 15
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"please help
I have a ps2. I would like to run in pot still mode do you know if you use the cooling condenser . or control boil.
thank you
fish lips :):)"
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