Apple Brandy Recipe

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cranky
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Re: Apple Brandy Recipe

Post by cranky » Sun Jul 05, 2020 6:56 am

NZChris wrote:
Sat Jul 04, 2020 11:21 pm
I don't know that I would call it trial and error Cranky and Frenzy. I've had very few trials that were disasters and produced distasteful products, especially with fruit. I'd call it trial and development if anything, tweaking each new season's method after referring back to previous seasons notes.
Well said

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Re: Apple Brandy Recipe

Post by frenzy » Mon Jul 06, 2020 4:54 am

That is helpful indeed, thank you!

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Re: Apple Brandy Recipe

Post by Justinthunder » Wed Sep 02, 2020 10:10 am

Hi, I just got a 12 Gallon moonshine still and a thump for my first set up, I am looking to make a batch of apple brandy. I picked a ton of crab apples and also picked a ton of choke cherries, would you reccomend adding that as well or just the apples?. I have a 57L square bucket with a flap lid I bought for fermenting, would you recommend an airlock for next time? I also purchased some malted barley to make corn whisky, do you think you would add that to this recipe? I dont own a grain mill for the barley but I've been told you can blitz it in a blender.

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Re: Apple Brandy Recipe

Post by stillanoob » Wed Sep 02, 2020 12:38 pm

You need some sweet apples to go with the crab apples for sugar content. I would use only apples to make apple brandy. I have only one apple brandy under my belt but it turned out great. After pressing the juice was going to produce about 6% ABV. I used honey to bring it up to 10%. Many frown on that practice and prefer juice only. I will be running a batch this Friday of 10 gallons of cider that I made for drinking, so no added sugar. It will be interesting to taste the difference.

For the choke cherries I would do about the same, add a little sugar or honey to bring the ABV up a little. I think the key is to not get greedy and add a lot of sugar.

Use the whisky stuff to make whisky.

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Re: Apple Brandy Recipe

Post by cranky » Wed Sep 02, 2020 2:32 pm

Justinthunder wrote:
Wed Sep 02, 2020 10:10 am
Hi, I just got a 12 Gallon moonshine still and a thump for my first set up, I am looking to make a batch of apple brandy. I picked a ton of crab apples and also picked a ton of choke cherries, would you reccomend adding that as well or just the apples?. I have a 57L square bucket with a flap lid I bought for fermenting, would you recommend an airlock for next time? I also purchased some malted barley to make corn whisky, do you think you would add that to this recipe? I dont own a grain mill for the barley but I've been told you can blitz it in a blender.
I personally feel gain and fruit don't go together and have flavors that will fight each other.

I haven't picked crab apples in a while and don't recall what S.G. they were so a lot depends on how much sugar they contain. Few people do a crab apple only ferment.

Not sure about the choke cherries but apple tends to have the flavor easily overwhelmed or covered up by other things.

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Re: Apple Brandy Recipe

Post by DAD300 » Thu Sep 03, 2020 6:32 pm

We're about to get our first cider delivery next week.

So, due to an email and some advice I got last year we treat the cider to a starch conversion.

First or early season apples will have a decent amount of starch. Later or apples stored, not so much.

Here's where I got the idea.
_____________________________________________
"Yes the industrial cider makers do sometimes treat mash from under ripe fruit with amylase to achieve maximum sugar levels if they cannot wait for fruit to ripen naturally.

The natural conversion of starch to sugars in ripening fruits is much more complicated and dynamic than the simple action of amylases although they may in part be involved. There are other enzymes such as starch phosphorylase which are thought to play a key role. In maturing apple fruits, the hydrolysis of starch often leads to an increase in sucrose (not glucose) which could not occur by simple amylase action. "
________________________________________________________

It raised the finished ABV of the mash about 1.5%. Not a lot but well worth the enzyme cost.

It also seemed to speed the ferment, I would assume if left in the starch inhibited some yeast function. It enhanced the flavor, I would guess due to more sugar remained unfermented.

By the last of November there won't be as much starch in the cider to convert as early season apples, but it is still an improvement.

Try it!
CCVM http://homedistiller.org/forum/viewtopi ... d#p7104768" onclick="window.open(this.href);return false;" rel="nofollow
Ethyl Carbamate Docs viewtopic.php?f=6&t=55219&p=7309262&hil ... e#p7309262
DSP-AR-20005

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Re: Apple Brandy Recipe

Post by cranky » Thu Sep 03, 2020 8:09 pm

That's interesting Dad. In other places I have occasionally mentioned that under ripe apples have a "powdery" taste, which would be the starch they are speaking of. I've also noticed that if the apples are under ripe and you juice them with a juicer a white powdery substance will settle out, which again I assume would be starch.

Maybe I'll see about doing that some time and see what I think.

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Re: Apple Brandy Recipe

Post by Justinthunder » Sat Sep 12, 2020 9:12 am

I dont have nearly enough apples to make the amount of cider for a good batch of brandy. I just bought a fruit press, I froze all my apples because i knew i wouldnt get to them before they went bad. I was thinking of putting them in a bit of water and boiling them. I also just purchased a paint mixer for my drill. I was thinking about blasting the apples with that, straining the mixture then pressing the sauce. After i get all my juice extracted I was thinking about topping it up to 10 gallons with sugar water. Is there maybe a specific sugar GR I should be aiming for? 1.080 maybe? Also how long does a mash last? I am still waiting for my still. It could be delivered this week but I dont want to pre make this mash and have it go bad because the still didnt arrive. How can you tell a mash is ready without a bubbler? I only have a 57L square bucket with a flap lid. Sorry for all the questions I just want to get this right without having to waste ingredients and buy more things lol.

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Re: Apple Brandy Recipe

Post by cranky » Sat Sep 12, 2020 6:56 pm

Justinthunder wrote:
Sat Sep 12, 2020 9:12 am
I dont have nearly enough apples to make the amount of cider for a good batch of brandy. I just bought a fruit press, I froze all my apples because i knew i wouldnt get to them before they went bad.
That is one of the big problems with apples, it takes a lot to make brandy.
Justinthunder wrote:
Sat Sep 12, 2020 9:12 am
I was thinking of putting them in a bit of water and boiling them.
A lot of novices seem to think this way but it is not a good idea. Both watering it down and boiling take away apple flavor. Boiling is actually one of the worst things you can do to it. Pasteurization should only heat the juice to 170f for only a few seconds, then it should be cooled as rapidly as possible because every second it is hot is flavor lost. Sometimes I pasteurize and once I didn't keep a close enough eye on it and accidentally boiled the juice. It lost so much flavor that I never even bothered to use that juice.
Justinthunder wrote:
Sat Sep 12, 2020 9:12 am
I also just purchased a paint mixer for my drill. I was thinking about blasting the apples with that, straining the mixture then pressing the sauce.
I have a crazy apple chopper that began as a very similar idea, a paint mixer in a bucket of apples and it worked fine, except some people trying this method had the mixer break through the side of the bucket and I think some may have actually been hurt by it, so be aware of that. Since you say you froze your apples they should be pretty soft once thawed and should be easier to process as a result so the paint mixer should work.
Justinthunder wrote:
Sat Sep 12, 2020 9:12 am
After i get all my juice extracted I was thinking about topping it up to 10 gallons with sugar water. Is there maybe a specific sugar GR I should be aiming for? 1.080 maybe?
Apple flavor is elusive, adding sugar takes away flavor and will add it's own flavor. I personally don't recommend it.
Justinthunder wrote:
Sat Sep 12, 2020 9:12 am
Also how long does a mash last?
As long as it needs to. It's best to keep it as tightly under airlock as possible, especially after it finishes but I have gone as long as 1.5 years before running a ferment. Of course a lot of factors are in play that can only be answered by you like sanitation, air exposure, yeast used and a lot of others but I almost never run a ferment that hasn't sat for at least a month and often go as long as 3 or 4...or 6. My apple season starts in July and usually ends in December and I run them off in December thru April depending on my free time.
Justinthunder wrote:
Sat Sep 12, 2020 9:12 am
I am still waiting for my still. It could be delivered this week but I dont want to pre make this mash and have it go bad because the still didnt arrive. How can you tell a mash is ready without a bubbler? I only have a 57L square bucket with a flap lid. Sorry for all the questions I just want to get this right without having to waste ingredients and buy more things lol.
There are lots of ways to tell when it's finished, taste, when it stops bubbling, when it clears, measure with a hydrometer, amount of time that has passed. A hydrometer is the most accurate way but I don't bother, I use airlocks and time and when it is clear enough to see through I know it's finished.

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Re: Apple Brandy Recipe

Post by Slivovitz » Sat Sep 12, 2020 10:43 pm

I just got a gift of a used cider press. Is the same one here https://www.simplyciderpresses.com/appl ... harvester/

Thank you all for contributing to this because I will be using what I learned here when apples are ready to harvest in October. I live in an area that have hundreds of orchards within a 2-hour Drive.

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Re: Apple Brandy Recipe

Post by cranky » Sun Sep 13, 2020 4:16 am

Slivovitz wrote:
Sat Sep 12, 2020 10:43 pm
I just got a gift of a used cider press. Is the same one here https://www.simplyciderpresses.com/appl ... harvester/

Thank you all for contributing to this because I will be using what I learned here when apples are ready to harvest in October. I live in an area that have hundreds of orchards within a 2-hour Drive.
That's a nice press! Someone must really like you :D

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Re: Apple Brandy Recipe

Post by Justinthunder » Sun Sep 13, 2020 8:18 am

Thanks cranky, that helps with a lot. Next year I will try to round up like 200lbs of apples. Unfortunately for this year I’ll be forced to use some sugar and top up with water, I also have a lot of crab apples which are very tart. I purchased 4 5g packs of ec-1118 do you think 2 would be lots for 10 gallons? I can definitely wait 1 month to ferment. I live in Canada and it gets very cold, I don’t have a drain in my shop so I don’t think I could distill in the winter in here, would 1.080 be a good starting gravity? I'm gonna make this today, I'll let you know how it turns out

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Re: Apple Brandy Recipe

Post by cranky » Sun Sep 13, 2020 4:52 pm

Justinthunder wrote:
Sun Sep 13, 2020 8:18 am
Thanks cranky, that helps with a lot. Next year I will try to round up like 200lbs of apples. Unfortunately for this year I’ll be forced to use some sugar and top up with water, I also have a lot of crab apples which are very tart. I purchased 4 5g packs of ec-1118 do you think 2 would be lots for 10 gallons? I can definitely wait 1 month to ferment. I live in Canada and it gets very cold, I don’t have a drain in my shop so I don’t think I could distill in the winter in here, would 1.080 be a good starting gravity? I'm gonna make this today, I'll let you know how it turns out
Store bought apple juice is a better choice rather than water and sugar.

I use 1 packet of yeast for every 5 gallons of ferment.

I really can't say what the best S.G. would be for the method you are using because I don't use it and don't recommend it with apples.

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Re: Apple Brandy Recipe

Post by Justinthunder » Sun Sep 13, 2020 5:35 pm

This is my mash, I couldn’t afford the real apple juice and as my worse day got even more worse the water machine at our local store was broken so I was able to liquify most of it, I’m gonna hopefully get some water tomorrow. I’ll strain it with my double sieve and try to pick out the cherry pits, then I’ll press it and top it up to 10 gallons. I think it’s turning out great. Will keep you guys posted. Image

*update

out of the 5 or 6 gallons of apple/cherry sauce i made i got about 3 gallons of juice. I think I will spring for the apple juice just to give it a little more flavor as I dumped a 5 gallon jug of water in it. It does taste very good though. i also had a blow out on my nylon bag and got apple mush all over my leg and shoes lol. I hope my fruit press technique improves over time

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Re: Apple Brandy Recipe

Post by buzz94111 » Tue Sep 15, 2020 11:26 am

“I use 1 packet of yeast for ever 5gal of ferment”


Super newb here, im planning to use 5.5 gal of unpasteurized cider and ec-1118 to try my first brandy. Would you say 1 packet of yeast is true also for cider? I just have a brick of ec1118 so not exactly sure on the packet size tho?

I have been reading on the site since Jan and i think i remember a chart/graph/post about how much yeast to use vs how much sugar but i cant seem to find it now when i need it.

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Re: Apple Brandy Recipe

Post by buzz94111 » Tue Sep 15, 2020 12:57 pm

I forgot 165grams of sugar in the 5.5gal of cider

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Re: Apple Brandy Recipe

Post by cranky » Tue Sep 15, 2020 3:08 pm

buzz94111 wrote:
Tue Sep 15, 2020 11:26 am
“I use 1 packet of yeast for ever 5gal of ferment”


Super newb here, im planning to use 5.5 gal of unpasteurized cider and ec-1118 to try my first brandy. Would you say 1 packet of yeast is true also for cider? I just have a brick of ec1118 so not exactly sure on the packet size tho?

I have been reading on the site since Jan and i think i remember a chart/graph/post about how much yeast to use vs how much sugar but i cant seem to find it now when i need it.
A packet of yeast is 5 grams and yes 5 gallons of anything that is being fermented, cider, wine, cheerios, tomato juice...whatever.

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Re: Apple Brandy Recipe

Post by Justinthunder » Tue Sep 15, 2020 6:56 pm

I finished juicing my apples/cherries, I added a bunch of suger, water and apple juice. I ended up with about 15 gallons at the end. I added 3 packs of EC-1118. The juice tastes amazing my fiance says I should go into the juice making buisness. I ended up with a SG of 1.072 and I think i will let it sit maybe 2 months, Depends on weather I guess. Image

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Re: Apple Brandy Recipe

Post by mndvtn2020 » Sat Sep 26, 2020 12:33 pm

What kind of apple is better for the brandy? Anybody would preffer more acid o sweet apples?

At my first attemp I used a 2/1 proportion of green and red apple

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Re: Apple Brandy Recipe

Post by cranky » Sat Sep 26, 2020 12:58 pm

mndvtn2020 wrote:
Sat Sep 26, 2020 12:33 pm
What kind of apple is better for the brandy? Anybody would preffer more acid o sweet apples?

At my first attemp I used a 2/1 proportion of green and red apple
Some may disagree with me but I feel

The best apples for brandy are free apples :ebiggrin:

Next on my list are any "spitter" apples, which are apples you take a bite of then spit back out because the worst apples make the best brandy.

Then a mix of varieties of preferably small apples, not those giant apples they sell at the stores around here.

Last would be a mix of any apples.

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Re: Apple Brandy Recipe

Post by stillanoob » Sat Sep 26, 2020 1:29 pm

I agree with Cranky that free apples are best. If you have a choice though I would go with 2/3 sweet apples (Golden Delicious, Gravenstien) and 1/3 tannic apples. Tannic apples are usually smaller and red. When you take a nibble of the skin and a little bit of the flesh underneath it should be tannic with apple flavors. I find those favors are the ones that persist longest after fermentation is complete. I assume (or at least hope) that those flavors also carry over into the brandy. I have only done two runs of apple brandy and they are still aging so we will see.

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