Calvados Cuts and Ingredients

Post by **Kifi** » Thu Mar 31, 2011 5:47 pm

My father has an apple orchard and I'm looking to make apple brandy this fall.

I've made apple brandy before with an 80% - 60% middle run, which turned out OK, but I'm looking for some detailed knowlege of best practices for apple brandy cuts (ie where the flavor are and why), and suggestions on apple varieties to use, ratios, blending, etc. I'm also generally interested in best practices for making brandy. I've done lots of research, but haven't come across much brandy-specfic literature (at least in English). Do we have any brandy experts who can help?

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