Appriccot & Rhubarb ?

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Appriccot & Rhubarb ?

Postby Just 4 Fun » Sun May 07, 2017 7:57 am

Just wondering if any of ya'll have ever tried this combo or am I wasting my time?

I have Lots of giant rhubarb in my yard and a nice apricot tree as well and every year we get more than we can use.

Probably gonna try a 5 gal batch when the cots are done.

Thinking boil the crap out of all the fruit then add inverted sugar till I get an sg of 1.060-1.080 (8-10%)

Any and all insight would be much appreciated.

Thanx
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Re: Appriccot & Rhubarb ?

Postby Just 4 Fun » Sun May 07, 2017 7:35 pm

Think I may have posted this question in the wrong section.

Maybe one of the mods can move it to the right one.

My bad.
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Re: Appriccot & Rhubarb ?

Postby Shine0n » Mon May 22, 2017 12:22 am

Imo, I wouldn't add any sugar to them (cots) the flavor will come through a lot better and not have the sugar bite.
If the sugar is too low for a decent yield maybe go around .25 lbs sugar to # of cots.
Also, try not to go above 1.050... the yield is on the low side but the quality is far better! Just speaking from my personal experience, although I used peaches and cots may be waaayyy different.

Destone them and keep the peals in the fermenter and if you by chance have a thumper run the mucky stuff in there. Or if you have an agitation system on your boiler than obviously you'd know what to do.

Remember though, we're after quality not quantity. Right?
Good luck,
Shine

Note... if you can get many cots, get all you can!!!!!!!!
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Re: Appriccot & Rhubarb ?

Postby hellbilly007 » Tue May 23, 2017 9:28 am

Not having experience with apricots, I'd freeze, thaw and chop em with a sharpened motor mixer. I think the stones float, if so skim em off the top. At this point, check the SG of a clean (particulate free) sample. From there either dilute down with water or bump the SG up with white grape juice concentrate. White grape juice shouldn't dilute the apricot flavor much. Plus it'll avoid the sugar bite in your distillate.

Please follow up on this thread when the time comes. I'm looking forward to your results as this is on my to do list for a good friend that loves apricots

Edit* I'm curious as to what the rhubarb will add as well
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Re: Appriccot & Rhubarb ?

Postby Jimbo » Tue May 23, 2017 2:39 pm

Ditch the sugar. Unless you're more interested in quantity than quality. Take a peek here for a little inspiration.... I dont think youll have it as bad as the raspberry guys (50 lbs per fifth) http://www.westfordhill.com/framboise.html
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Re: Appriccot & Rhubarb ?

Postby Pikey » Tue May 23, 2017 4:08 pm

From the rhubarb - maybe some flavour - loads of (oxalic) acid
From the peaches - some flavour - some sugar.

I'd ferment them separate - loads of sugar in the rhubarb.
Peaches ? never been able to make a decent wine out of them - Try soem with sugar, some without.

Run the 3 washes and try them

[Edit - looking back Isee you are talking apricots - not peaches :oops:

cots do add a good favour in a maceration- I'd do them as I said for peaches - but expecting a good result ! ] :thumbup:
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Re: Appriccot & Rhubarb ?

Postby GrassHopper » Tue May 23, 2017 5:38 pm

hellbilly007 wrote:Not having experience with apricots, I'd freeze, thaw and chop em with a sharpened motor mixer. I think the stones float, if so skim em off the top. At this point, check the SG of a clean (particulate free) sample. From there either dilute down with water or bump the SG up with white grape juice concentrate. White grape juice shouldn't dilute the apricot flavor much. Plus it'll avoid the sugar bite in your distillate.

Please follow up on this thread when the time comes. I'm looking forward to your results as this is on my to do list for a good friend that loves apricots

Edit* I'm curious as to what the rhubarb will add as well


Just for the record.....my apricot pits did not float. I froze them and then thawed them. I used hot water to thaw just enough to stir the pits loose from the fruit and then strain with a large mesh to catch the seeds, but allow the fruit through. Made a darn fine wine and a fair brandy. Did a 50 lb batch of cots and had I had some rhubarb....I might have just added that as well. Let us know how it turns out.
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Re: Appriccot & Rhubarb ?

Postby Just 4 Fun » Sun Jun 04, 2017 4:54 am

Well I ended up just doing rhubarb for now as all 3 of my fermenters are busy right now (1- rum,1- rice Krispy wash and the rhubarb.)

I used 2 large freezer bags of chopped barb and boiled them to a sauce before adding them to the barrel then I inverted 4K of white sugar and topped it up to 25 litres.

Let it cool overnight and then pitched 8g of flichmans bread yeast, it kicked off nicely so we shal see what happens.

Once this batch is done I'm going to try a similar wash with a 50/50 mix of cots and barb.

My intention is more of a fruit shine I guess rather then a true fruit only brandy and since I'm still a newby this is more of an experiment kinda like the rice Krispy wash.

Just started these washes on wensday so it'll be a few weeks before they are done, I'll be sure to let ya'll know how it turns out.
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Re: Appriccot & Rhubarb ?

Postby Just 4 Fun » Sun Jun 18, 2017 5:27 pm

Ran the barb off this weekend and I must say that I'm impressed, could have easily finished it off as a nice wine instead of boiling it but where's the fun in that lol.

Now normally I double run everything but surprisingly the barb produced a little over one gallon at 42% from a 25L wash on the first run and tastes great, think ima leave it as is.

Also very surprised at how quick it fermented compared to the other 2 washes I strarted at the same time (rice Krispy and a rum).

Next up is barb and apricot as my tree is just a couple weeks away from ripe.

This defiantly something I would recommend and will definatly be brewing more of in the future.

Will report back on the barb/cot when it's done.
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Re: Appriccot & Rhubarb ?

Postby hellbilly007 » Mon Jun 19, 2017 3:09 pm

Glad to hear that the rhubarb turned out so well.
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