pear brandy
Posted: Fri Oct 15, 2010 4:28 am
Gentlemen,
Yesterday I ground 4- five gallon buckets of pears, s.g. reading of 1.055 added sugar to bring it up to 1.070, added potassium bisulfite to kill the wild yeast. This morning I made a starter with my Lalvin EC-1118 yeast and pitched it into the must. I'll let furment to dryness. What I don't understand, as i have read conflicting advice, is do I do a single run or do I do a strip and spirit run? My pot still on a strip run starts at about 66 percent on a UJSM run and 84-85 percent on a spirit run. I want as much pear flavor as possible but have never tried to do the cuts on a single run other then removing 300 ml of foreshots. Any advice on what to expect? This will be my first fruit run. Thanks.
Yesterday I ground 4- five gallon buckets of pears, s.g. reading of 1.055 added sugar to bring it up to 1.070, added potassium bisulfite to kill the wild yeast. This morning I made a starter with my Lalvin EC-1118 yeast and pitched it into the must. I'll let furment to dryness. What I don't understand, as i have read conflicting advice, is do I do a single run or do I do a strip and spirit run? My pot still on a strip run starts at about 66 percent on a UJSM run and 84-85 percent on a spirit run. I want as much pear flavor as possible but have never tried to do the cuts on a single run other then removing 300 ml of foreshots. Any advice on what to expect? This will be my first fruit run. Thanks.