APPLE BRANDY

[mAShMaN1]

18l fresh pressed apple cider
4l backset from meid
juice from half a lemon
6 ounce can of tomato paste
3 kg of sugar
e 1118 yeast

Boil the backset, lemon juice, tomato paste and 6l of cider and add to fermenter. Add the other 12l of cider to the fermenter to bring the temp down. Add 3kg of
granulated sugar and check the s.g. and adjust between 1.080 to 1.090. Hydrate your yeast for 15 minutes then stir gently and add 100ml from fermenter and leave for
another 30 minutes then add to fermenter.

Skim off the top and stir every day. On day 4 rack to a carboy and leave until its done. Should be another two weeks until it reaches .998 Rack to another carboy to
clear for about a week.

Do a stripping run and collect everything down to 20%
For the spirit run discard the first 150ml, the first 300-400ml fores, collect the rest down to 30% in 250ml incriments
Let breath over night and add together as you see fit

Bring down to 55% using apple juice. Put in 2 tbsp. of dry sherry, 1 tbsp. of honey and mix until honey is dissolved. (it takes a fair bit of shaking for that)
Put in 4 tbsp. of uncharred French oak chips putting it in the fridge over night and on the counter during the day for no more then 5 days. Just going for a good color
and a little oak flavor without overpowering the apple and honey. Filter out the oak chips and bring to drinking strength using apple juice. Bottle an leave at least a
month.

I have made apple brandies similar to this that turned out really good but I wanted to try to get some other flavors in there so im hoping the meid backset will bring
honey flavor and smell in to it. I would love to hear everyones opinion and suggestions if they have any ideas