Lets get carried away with fruity goodness

[S-Cackalacky]

If somebody came by my house and dropped off 4 bushels of free apples, I'd be out there throwing apples at their car as they drove away.

That's normal, I feel that way every year after apple season. Giving birth to brandy must be like child birth, forgetting the pain and all that crap. Today tho, with sore back and legs after yesterday's haul I'm dreading hitting the trees again. Right now I've got the still fired up doing a bourbon run. These apples and pears need grinding today too. Anyone have a couple spare Tylenol 3's ? lol

Jimbo, that same child birth analogy crossed my mind. I don't see how you do it. Compared to what I've done, you're working on an industrial scale. I can only take it in small doses. Funny how it's the easiest product to make when using store-bought juice, but when you do it from scratch, it's such a pita. I guess making a loaf of bread would be similarly difficult if you had to harvest your own wheat and mill your own flour.

For your pain - I've been seeing these supports advertised on TV that have copper threads woven into them. Suppose to be some kind of miracle cure for pain. Hey, has copper in it - gotta work, right?

I just finished cleaning up this morning. Word of advice - don't let apple pulp dry on your equipment. But, it's done - everything clean and stashed away and a few nice ferments going.

Jed, thanks for the advice on malting. I've seen at least one discussion thread about using the two bucket method. Bobdoe (Doc) also has a good thread on malting. He uses hydrogen peroxide in his process - suppose to eliminate the potential mold problem. I might give malting a go at some point in the future.

[Jimbo]

I don't see how you do it.

I often, quite often, question my own sanity and curse myself when in the middle of something 'industrial scale'. Then I remind myself its a labor of love, say ya right, roll my eyes and get back on it. It really is fun tho. Takes my mind off the shit in life, feels very rewarding producing something on my own. Just like music and art, Im sure you can relate.

I dont know if you saw the tree I posted a couple weeks back, branches hanging right to the ground heavy with apples. I been back on it just now, over 320 lbs so far off that one tree, and there's about 1/3 of the tree left. This tree is a 14 yo Semi-dwarf Fuji I planted when we bought this place. The apples are delicious, daughter is munching and crunching on some spot free ones (I dont spray) and making yum noises right now. Crispy and both sweet and tart. Ok enough yak, back at it.

Word of advice - don't let apple pulp dry on your equipment.

haha yup, learned that lesson the hard way too.

[S-Cackalacky]

Jimbo, I saw the picture of the tree with the broken limb. Good on you for having the foresight to plant your own fruit trees. Wish I had done the same early on, but didn't have a clue I would be involved with this hobby and would otherwise not have much use for them.

I don't draw or paint as much as I used to. I feel like this hobby fills much of that need quite well. It IS very much like producing art with the prep work and final execution - and, you get the same satisfaction of indulging in the final product of your efforts, albeit in a very different way.

[raketemensch]

Jimbo, what varieties are you growing?

[cranky]

I used to draw and paint as well but have been so busy with other stuff for far too long and that stuff went by the wayside a long time before I found the distilling. I also like the creativeness of this hobby. I'm also sick of working apples. The only reason I am still at it is that my wife likes the sweets and they ripe now. This year they are bigger than previous years but not as sweet but only barely. Then I stop to pick those and have to walk under the big antique tree and it beckons to me. Sometimes I drive by that tree and it beckons as well and even though I am sick of working apples I stop for "just another 100". Right now it isn't about the juice either, I want to play with the new chopper just because it is so fun to use and I want a good video of it because the guys I work with suck at taking videos.

So anyway today I did the second pressing of the stuff I pressed last week and most of a bucket of sweets bringing my total as near as I can figure up to 56 gallons, that means I have a new goal of 60 gallons which means I need to pick more. So I stopped again on my way home and picked More of the sweets and managed to get another 80 or so of the antiques to go with the 50 I picked the other day. That will give me a bucket of antiques so I can play with the chopper tomorrow or the next day. This should get me pretty darn close to that 60 gallon mark and I still need to make one or two more stops at the sweets to get them all. I've been doing some math today too and figuring 133 apples to the gallon I have picked 7400+ apples equal to about 900 pounds of apples so far.

[Jimbo]

The medicine, I mean bourbon, is tasting good right now... http://homedistiller.org/forum/viewtopi ... 0#p7353290

[cranky]

The medicine, I mean bourbon, is tasting good right now... http://homedistiller.org/forum/viewtopi ... 0#p7353290

All I can say to that is wow, Jimbo.

[cranky]

I forgot to mention something earlier, When I arrived home today I looked over at my neighbors house and he was outside mowing his lawn wearing nothing but his underwear! I guess the snow boots and bathrobe would have made me overdressed for the job

[cranky]

Yesterday I set up my corer/ peeler/ slicer and went to work on the apples for my wife's wine. I have been saving the peels to throw in with the other apples when I get around to doing them. My plan was to get the chopper set up today, maybe even make something to hold the drill still so it can be a 1 man operation and play with the antiques. My wife now has a different plan She has been making apple cobbler with the pie filling we put up the other week and now she wants more because 9 quarts isn't going to be enough to last a year. The sweets are too sweet for that and this year the antiques are perfect, so she wants me to use those for pie filling. If I hadn't built the chopper I would be happy to give up my last bucket of apples to pie filling but unless I somehow manage to get even more apples off that tree I I won't have anything to play with if I give up those apples. That is unless I can get down to the park I know of a few miles south of me that has a late apple tree I can pick from but managing to get to it with my picking equipment has proven far more difficult than I would like so I wasn't planning on picking that one this year. With the apple butter and pie filling we have already made included in the total I am actually somewhere around 1,000 pounds of apples for the year which I'm pretty happy with but I am 2 gallons short of filling the 2 carboys that I started with 1118 and I really want to get those filled so I gotta find the apples somewhere. I'm not sure where but as the leaves are falling the apple trees seem to be revealing more apples that I can get to so maybe I can get another couple buckets of them.

[yakattack]

The things we do for our women. I tip my hat to you sir, and my tumbler.

Yak

[S-Cackalacky]

Yesterday I set up my corer/ peeler/ slicer and went to work on the apples for my wife's wine. I have been saving the peels to throw in with the other apples when I get around to doing them. My plan was to get the chopper set up today, maybe even make something to hold the drill still so it can be a 1 man operation and play with the antiques. My wife now has a different plan She has been making apple cobbler with the pie filling we put up the other week and now she wants more because 9 quarts isn't going to be enough to last a year. The sweets are too sweet for that and this year the antiques are perfect, so she wants me to use those for pie filling. If I hadn't built the chopper I would be happy to give up my last bucket of apples to pie filling but unless I somehow manage to get even more apples off that tree I I won't have anything to play with if I give up those apples. That is unless I can get down to the park I know of a few miles south of me that has a late apple tree I can pick from but managing to get to it with my picking equipment has proven far more difficult than I would like so I wasn't planning on picking that one this year. With the apple butter and pie filling we have already made included in the total I am actually somewhere around 1,000 pounds of apples for the year which I'm pretty happy with but I am 2 gallons short of filling the 2 carboys that I started with 1118 and I really want to get those filled so I gotta find the apples somewhere. I'm not sure where but as the leaves are falling the apple trees seem to be revealing more apples that I can get to so maybe I can get another couple buckets of them.

Maybe you could explain to Ms. Cranky that those remaining 8 jars of pie filling don't have to last an entire year. Doesn't your apple season start in August? If she manages those jars frugally, they should last until more apples are available. Even if she runs out, could she not buy some cold storage grocery store apples for a cobbler, or, heaven forbid, a store-bought can of pie filling?

BTW - please don't let Ms. Cranky read this. Even though she lives on the West coast, I don't like the idea of someone referred to as "Ms. Cranky" coming after me.

[Jimbo]

Jimbo, what varieties are you growing?

My apple trees are Stayman Winesap, Esopus Spitzenberg, Fuji, Gala, Granny Smith, Cox Orange Pippen, Jonathan and McIntosh. I planted them all 14 years ago the summer we moved in to this place. 2 full size and the rest are semi dwarf.

3 neighbors also have several apple and pear trees, dont know the variety, but they want me to pick them to avoid the drop and mess. And there's another 15 or more trees apple I found planted alongside a ritsy neighborhood in the green belt area along a half mile stretch of road. Weird right? Between all these trees there's more apples than I could ever deal with. Too bad you guys arent closer.

[Bushman]

My thoughts also Jimbo, My friend has two orchards and we only picked off a couple trees. Looks like the sheep and deer will be cleaning up all the culls. I would love to have invited, Cranky, Bearrriver, StainlessDude, and any others that live in my area out to the cabin for the weekend and let them have a go at it but it's really not my property although I have full access don't feel it's my place to open it up.

[S-Cackalacky]

Bushman, I know you've done pomace ferments before and I think I read that you open up the fermenter and knock down the cap once or twice a day until it settles out. My cap in a 20 gallon Brute is about 1.5 feet thick with about 8 or 10 inches of liquid in the bottom of the fermenter. I've been mixing the hell out of it once a day to combine the liquid with the pomace. Am I being too aggressive with it? Will the pomace cap eventually settle to the bottom toward the end of fermentation?

[MDH]

You actually want pomace to immerse in the juice. Most of the aromatic compounds in pomme fruits are just beneath the skin.

[cranky]

Maybe you could explain to Ms. Cranky that those remaining 8 jars of pie filling don't have to last an entire year. Doesn't your apple season start in August? If she manages those jars frugally, they should last until more apples are available. Even if she runs out, could she not buy some cold storage grocery store apples for a cobbler, or, heaven forbid, a store-bought can of pie filling?

BTW - please don't let Ms. Cranky read this. Even though she lives on the West coast, I don't like the idea of someone referred to as "Ms. Cranky" coming after me.

Actually my apple season usually starts July 15th however the wife is very picky about apples. I believe the tree I call the antique tree is probably a winesap but because it was planted in the late 20's early 30's and the farm is long gone there is no way to be sure. This year they are sweeter than previous years and they hit the perfect balance.

By the way I was laughing when I read that and she asked what was so funny before I got to the note and I read it to her thankfully she found it funny because she has the ability to fly anywhere in the country cheap on a moments notice but thankfully we both hate to fly so I think your safe.

I also would like to note that I actually got my name from her as in "I didn't wake up cranky, I let her sleep"

[S-Cackalacky]

Damn Cranky, now I have to be constantly looking over my shoulder.

MDH, I think the pomace is gonna do what it needs to do. I imagine some bit of it is submerged in the liquid just from the weight. I was just asking if it would eventually sink to the bottom of the fermenter when the ferment finishes and the CO2 dissipates. I've never fermented "on the fruit" and am just curious about what to expect.

[cranky]

Over the years she has acquired my sense of humor and isn't willing to sit on a plane for 5 or 6 hours unless the next stop is Europe so I'm pretty sure you have nothing to worry about, now if Odin pissed her off she might just decide that was a good excuse to finally go to Amsterdam.

[cranky]

Jimbo, what varieties are you growing?

My apple trees are Stayman Winesap, Esopus Spitzenberg, Fuji, Gala, Granny Smith, Cox Orange Pippen, Jonathan and McIntosh. I planted them all 14 years ago the summer we moved in to this place. 2 full size and the rest are semi dwarf.

I want an Orange pippin, but haven't seen any here yet, I don't have the space but but that hasn't stopped me from growing them with the plan to some day move to the country and have a ready made orchard.

[raketemensch]

Over the years she has acquired my sense of humor and isn't willing to sit on a plane for 5 or 6 hours unless the next stop is Europe so I'm pretty sure you have nothing to worry about, now if Odin pissed her off she might just decide that was a good excuse to finally go to Amsterdam.

One never needs an excuse to go to Amsterdam.

[cranky]

Over the years she has acquired my sense of humor and isn't willing to sit on a plane for 5 or 6 hours unless the next stop is Europe so I'm pretty sure you have nothing to worry about, now if Odin pissed her off she might just decide that was a good excuse to finally go to Amsterdam.

One never needs an excuse to go to Amsterdam.

True but after spending 10 years traveling for work both me and my wife hate to fly, we actually have 2 round trip tickets to fly anywhere in the world that will expire early next year and we probably won't use them, we hate flying that much.

[cranky]

Apple juice count is now 58 gallons. It's been raining the past couple days so I haven't picked any more but I'm fairly confident I will manage to get to 60 gallons.

[Jimbo]

Nice, thats about my target too. That'l just fill a 5gal barrel with brandy at 60% aging proof.

[cranky]

I guess I should start thinking about getting a barrel.

[Jimbo]

you want a used barrel for apple brandy. A new barrel will oak it too hard and fast.

[contrahead]

MDH, I think the pomace is gonna do what it needs to do. I imagine some bit of it is submerged in the liquid just from the weight. I was just asking if it would eventually sink to the bottom of the fermenter when the ferment finishes and the CO2 dissipates. I've never fermented "on the fruit" and am just curious about what to expect.

Yes those solids will definitely sink to the bottom, if you leave them in the fermentor long enough... If you just want brandy then you could just cook solids and all at the same time. If you want both wine and brandy you could strain off most of the liquid for wine - and cook the pomace. If you left the pomace in the fermentator long enough to sink it will be rich in ethanol. At this point, probably little flavor or benefit will be gained by adding sugar and water to extend the ferment. Your intentions as described a few comment pages back indicates that you should probably separate the solids out before they sink.

- Also - Champaign yeast like 1118 should make 17% alcohol, but is probably not the most desirable for apple wine or cider. I'd ask around but Lalvin 71B-1122 is probably a better choice.

[MDH]

Over the years she has acquired my sense of humor and isn't willing to sit on a plane for 5 or 6 hours unless the next stop is Europe so I'm pretty sure you have nothing to worry about, now if Odin pissed her off she might just decide that was a good excuse to finally go to Amsterdam.

One never needs an excuse to go to Amsterdam.

True but after spending 10 years traveling for work both me and my wife hate to fly, we actually have 2 round trip tickets to fly anywhere in the world that will expire early next year and we probably won't use them, we hate flying that much.

Cranky, for us, please don't let this thing run out.

Go to Lorraine/Alsace, or go to Normandie. You've posted prolifically here. You need to go where the brandy is and see what they do first hand.

[cranky]

Cranky, for us, please don't let this thing run out.

Go to Lorraine/Alsace, or go to Normandie. You've posted prolifically here. You need to go where the brandy is and see what they do first hand.

Even after those tickets expire it's easy and cheap enough for me to get to Europe any time I want. I have limited time off and when my vacation time comes around my wife asks me where I would like to go for vacation and I say
Here

That's the view from my deck and living room and it's really the only place I want to be when I'm off. I would like to go see distilleries and calvados makers in Normandy and see Odins setup and I'm sure someday I will find the time and energy but for now I'm happy sitting on my deck at sunset just enjoying where I am.

[MDH]

Your intentions as described a few comment pages back indicates that you should probably separate the solids out before they sink.

My comment is to ferment all mashes entirely on the pulp and distill on the pulp for the best flavor. To do this, you need to ferment in a space with a very secure airlock, allowing only CO2 to escape and NO air to enter.

[bearriver]

I'm sure someday I will find the time and energy but for now I'm happy sitting on my deck at sunset just enjoying where I am.

Can't help myself.