Types of Fruits or Vegetables
If you have plenty of excess fruit or vegetables available, give them a crack too ..
Jack suggests ...
go to farmer's markets, farmer-run co-op stores, and
roadside fruitstands- offer to haul away all the bruised/overripe fruit, and
promise a gallon or two of wine/brandy to the owners in return for the favor
(make sure to deliver on that promise so you can go back next year)- this is
the easiest way to get raw fruit at NO cost.
|Sugar Cane||9-14 %, more if tropical
|Grape|| 16-30 % (usually 20%)
|Barley & Malt||68 %
|Carob beans|| 40%
|Apples ||24 %
Keep the ratio of available sugar to water as for the sugar based wash,
eg 0.20 - 0.25 kg/L, so as to keep the yeast happy. For example,
Wal writes that .. "sugar Cane
juice has a 9-14% sugar content so is fermented without dilution. Raw
sugar from juice would require dilution. Molasses has a 50% sugar
content and requires dilution. Palm tree juice is similar. You can get
get palm sugar (or jaggery) and use it as a sugar based wash to
produce toddy which can be distilled to arak."
Fermented Fruit and Vegetables - A Global Perspective
lists the steps taken to make grape wine, banana beer, cashew wine, tepache, colonche,
date wine, jackfruit wine, palm wine, toddy, pulque, ulanzi, basi and muratina.
A press for fruit and grapes is useful for those making alcohol from
a fruit mash - e.g. brandy, grappa, calvados (apple jack), slivovica.
Here are some useful sites:
The recipe that I use is one that has been in my family dating back close to 200 yrs. (of course there have been slight modifications over the years...we now use boughten yeasts instead of wild yeasts and we buy tomato paste instead of making it).
This recipe is for a 5 gallon mash.
NOW it is ready to run.
We have always run in a pot-still.
- I take 20lbs. of the biggest stickiest grapes we can pick, and I freeze them.(it is easier to de-stem them when they are frozen).
- Then I pull them off of thier stems and put them in a 3 gallon stockpot and add enough water to cover the grapes a few inches.
- Then I bring them to a boil and mash them with a potato masher untill ALL the grapes are mashed pretty good.
- Then I add 5 lbs. of white granulated sugar and a 6oz can of tomato paste and stir until it is disolved.
- Next, I pour it all into a 6 or 7 gallon bucket and fill it to 5 gallons with cold water, squeeze the juice of 1/2 lemon and cover it.
- When the temp is down to about 78-80 degrees F is when I get my yeast started. I have used baker's yeast and it works fine, but lately I have been using Red Star's champagne yeast.(very similar to ec-1118).
- I take 3-5, 5gram packets and put them in a pitcher that is 1/2 full of the mash from the bucket. I stir it well, and leave it sit over night.
- The next morning, I skim off whatever is floating off the top of the bucket and discard it.
- Then I SLOWLY pour the yeast pitcher into the mash stirring it gently.
- Then I cover it with a couple layers of plastic wrap and a rubber band (I poke some holes in the plastic with a pin).
- Every morning, I skim whatever is floating off the top and stir vigorously, and stir again 3-5 times a day.
- After about 3 days of this, I slowly pour the contents into a new bucket. The grape seeds will be on the bottom of the bucket (I save them and plant them later) you can discard them. Top the bucket with water to 5 gallons, cover it again.
- I will stir it vigorously 3-5 times a day until it stops fermenting. (usually about 2 weeks)
when it is done fermenting, it is still a thick juice that contains alcohol, and does not resemble wine at all.
The finished product has a little bit of a grape aroma and after flavor.
We usually age it in natural uncharred oak, and sometimes we add about a half cup of raisins to age it with.
- 1st run. FAST, collect everything until the distilate comming out is about 20-25%abv.
- 2nd run. SLOW, discard the first 150ml.
- we collect in 250ml increments, and add them together to taste.
- we stop collecting at about 30%abv.
This is how we have made ALL of our fruit spirits for as long as anyone can remember. Although, when we make our heritage slivovitz, we use wild yeast only, and NO sugar, and we also use a bit more fruit. This is the traditional Croatian method of making Slivovitz that my family and others have used for around 200 years.
Tater's fruit recipe;
If apples or pears grind and or cook em. Peaches nectarines plums cherry's blueberry. I pour boiling water with dissolved sugar on it and lemon juice. I blend it with a drill powered thin set mortar mixer. That's blades I had sharpened. Adding water as I blend till I have a 13 gallon total wash.That's a thin gravy or thick soup texture. I pour mine through a rat wire sieve I made to remove seeds and any fruit that wasn't blended.Stir hell outta wash to get air back in wash and take a gallon of cooled wash and add 1 pack of Ec1118 yeast and 1/2 oz of distillers yeast stirring both in let set till morning and add back stir in well and cover and vapor lock. Remember to leave space in fermenter for pulp to rise or you'll have a mess and stir pulp gently back in wash every day. Will make 3 gallons of around 120 proof fruit likker. If doing a no sugar added wash add more fruit to get wash to texture and use this chart to figure fruit sugar content. http://www.nutritiondata.com/facts-001-02s01ja.html
- 1 bushel[40 - 50 lb] of any fruit/ berry.
- 20 lbs sugar
- 1/4 cup lemon juice
- 1 pack E 1118 and 1/2 oz distillers yeast:
Freeze 50 to 70 lbs peaches and thaw. Should look like this after thawing
|Then add a little water and stir. I use a sharpened mortar mixer.
|Then pour through sive to get seeds and large pieces of pulp and skin out. Save this to add a bit of water back to and stir again
|Use hands to rub fruit through sieve. Seeds help with this. After all fruit is poured through and seeds and skin are tossed wash should look like this
|Take a pot, add 20 lbs sugar 1/4 cup lemon juice water and heat until clear.
|Add sugar water to wash and add enough water to make 14 gallon total. Stir well and put gallon of wash in bucket and add yeast. This was 1/2 oz ec 1118 and about same distillers
|Next morning it looked like this
|So I added it back to wash well stirred in like this.
|By end of day wash had formed a cap.
|Fermented out in 18 days. Kept cap stirred back in wash to stop from drying or molding.
|Then when cap fell i ran wash and got 3 gallons of 110 proof. The end