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blind drunk wrote:Schnapps is a fancy word for white dog, with fruit
Odin wrote:Funny thing about brandy(wine) is, that it started out as an inforced (made stronger) wine. Distill some, put it in the wine, abv goes up from 9% to 19/20% and it does not get infected on long sailing trips.
Nowadays (at least in Europe) there is an echo of this origin of brandy in the law on which drink is what (and how should it be made). You can distill a brandy and ad up to 25% of the wine it was made from. Now, that is a great way to lower ABV after two distillations ánd keep taste.
But originally, it was rather the other way around: 75% of wine enforced with 25% of brandywine. Still, I like the thinking behind it. Not like sourmashing, but a sort of intermediate.
I recall trying various forms of "brandy" prior to getting involved with this hobby. The differences of each product made it very confusing for me. And further confusing without knowing the history ,regional terminology differences and perceived evolution of how the product should be evaluated.
A raspberry-flavored spirit called Himbeergeist is also a Schnaps, although it is not produced by means of fermenting raspberries (Himbeeren), which produce a low yield of alcohol due to their low sugar content. Instead, rectified spirit is infused with fresh raspberries, and this mixture is then distilled.
blind drunk wrote:Hookline posted this a while back. Although it's about cognac it may apply to brandy as well. In any case, the video is interesting. Dig out your old and tattered beret for this one
http://homedistiller.org/forum/viewtopi ... =6&t=13041
Great video. Just look at the flow coming from the condenser. I guess they go for a little more than pencil lead size.Braz wrote:Here's another video from the same site. This one is shorter but concentrates on the distillation process. Worth watching if only to drool over the lovely stills.
Prairiepiss wrote:I was always under the assumption the wine for brandy (brandywine) was fermented in a different manor then regular wine? Something like it was fermented on the fruit pommis at a higher temp maybe? I could be mixing this up with something else?
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