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Since it is made from leaves, I was wondering what should it be called as brandy is from fruits? There are some raisins in it though. Maybe call it distilled (insert traditional wine name here)? Use a local name rather than borrowing something from Europe? It sounds nice, let us know how it goes pl...

Since it is made from leaves, I was wondering what should it be called as brandy is from fruits? There are some raisins in it though. Maybe call it distilled (insert traditional wine name here)? Use a local name rather than borrowing something from Europe? It sounds nice, let us know how it goes pl...

Since it is made from leaves, I was wondering what should it be called as brandy is from fruits? There are some raisins in it though. Maybe call it distilled (insert traditional wine name here)? Use a local name rather than borrowing something from Europe? It sounds nice, let us know how it goes pl...

I'm making an ancient, really ancient recipe from India, made from leaves of a vine called Betel (Piper betle. Apart from it, lots of petals of native red rose, cardamom, cloves, black pepper, honey, fennel seeds, raisins, some pearled barley and some other spices. I normally make a wine from it but...

This sounds interesting, no harm in trying to do on a small scale and see how are the results. Also interesting could be freezing charred wood? I guess a side by side small batch can tell.

I haven’t tried it in brandy but in hard cider, adding Malic acid brings up apple flavor. May be make a small sample and see if it works.

Just leave sugarcane juice as is, wild yeast will ferment it very fast, you’d be surprised.

Hello there, putting airlock too soon turned out to be a mistake, you can imagine the rest. I’ve cleaned to lid and put it back loosely after giving a good stir and releasing lot of CO2. It is still a bit sweet, so I’ll check it tomorrow.

Hello, I’ve made use of Gud (sugarcane jaggery) earlier too in several recipes. Yesterday I started to make rum for the winter. In India, rum has been made since long as sugarcane is native to India. In past I’ve used pure sugarcane juice without any nutrients, yeast etc as sugarcane contains very p...

bilgriss wrote: ↑Fri Aug 04, 2023 3:54 pm I bet they proofed it with apple juice. Store bought juice tends to have over 20g of sugar per cup. Lots of sweetness.

I think you’re right. I also proof my Brandie’s with fruit juices at times. It may be a shortcut but still true as I’m not using anything artificial.

Have recently bottled my own Tripel with lotsa reach Belgian malts in. Added tons of... black currant berries for its secondary fermentation. Why? Cause I wanted to do so. Yepp, it's not "that Tripel" anymore. It's kinda fresh jam on a toast. And it's dry wine and reach ale all at once. Y...

Please don’t substitute jaggery for sugar. It brings a lot to party in terms of nutrients and flavour. Sugar is stripped of all that goodness. In India we add other spices too along with seasonal fruits as well, in small proportion. Imagine what a particular fruit can bring to the mix.

boa sorte.

Some of Thai mangos have very soft light skin, it will make a good one. For distillation, you can put pulp in linen or cheese cloth bag and use drawstrings to hang it inside boiler, that way you can avoid scorching. I hope NZChris would approve of this method. Good luck. I quite often include the pe...

Welcome from Moz.

Awesome mate, for me benchmark is will I pay to buy that drink or can I have another one. Welcome to the journey.

Hello there, has anybody ever used liquid malt extract to white whisky to add body, colour and bit sweetness to it. In scotch only caramel is allowed for colour and taste, I was wondering LME has similar consistency and is malt, hence means more pure approach. Please share experience.

Curious how your distillation turned out. Walked thru our grove last weekend,lots of mangos coming in. Afriend here made some with a wonnabe still and not all that. But he's like me just learning. It turned out quite decent with notes of saffron and mango, though not very pronounced. Hot weather wi...

A couple days ago, before this last mash was ready to run my hubby brought me a bottle of Maker's Mark, one of my favorites. This morning, after I finished bottling this last run, I had the opportunity to compare my whiskey with MM... Oh Lord, this is humbling... Blindfolded I would have chosen min...

I love mango, and enjoy the occasional mango wine. I was thinking of making my own, and possibly distilling some, for either brandy, or a fortified wine. I know that the skins are removed anytime you get anything mango, canned, frozen, dry, etc. Is the flavor that bad on them, or would it add a bit...

Hello there, I finished the distillation 4 days ago. I made cuts using taste and smell only, like I normally do. After collecting heads & hearts jars, I decided not to collect tails (more on it later). Hearts were about 77% ABV & after proofing with mango juice, I got about 2 and a half bott...

My bad, it was 10 GM, somehow, made a mistake by typing 100. Apologies. I guess, I should wear reading glasses regularly. I intend to distill tomorrow. Cheers. https://www.amazon.in/Lion-Brand-100-MONGRA-Saffron/dp/B01BVAZAPW/ref=sr_1_5?crid=2K1AJOY00MUAY&keywords=saffron+10+gram&qid=1682002...

mango must 1.jpg Hello there, it is now Mango season here in India. So I decided to make mango and saffron brandy.This is first time I'm making this variation of mango where in I'm adding organic saffron and jaggery (Gud). Here goes the recipe: 1. Fermenter size: 35 L 2. Pulp of Ratnagiri Alphonso ...

Cold and gravity as mentioned by subbrew are your best friends. Otherwise time will take care of it.

Try to get some fresh sugarcane juice with some fresh lemon juice, let the natural yeast ferment it off like rocket. After a day of fermentation, add Gur. You’ll have it ready in less than 4-5 days, depending on ambient temperature. Natural yeast will ferment it dry and give nice aroma. Make a tiny ...

Hello, I make date, raisin and figs brandy for winters. They have good nutrients and easy to ferment. I simply pour boiling hot water on them in fermenter and after cooling, simply pitch the yeast. I use more dates than figs and raisins. Makes a very tasty drink.

That’s helpful Otis, with the weight. It’s my experience that even in same fruit family, woods can have very different flavors.

Raw papaya peels contain it so do lot of fruits. Easiest would be to buy digestive enzyme from a drug store containing aspergilis enzyme. Works very good at room temperature too.

Tater wrote: ↑Fri Jun 03, 2022 7:00 pm image.png image.png image.png image.png

All of them hilarious

Welcome to the forum and to your new adventure. I'm sure that you have local botanicals that many of us would be jealous of. Cheers Chris Oh yes! A lot of stuff that I have never heard about. Take for example, there is a local yeast starter, made with about 22 foraged herbs! It is called Bhakhar / ...