Questions on my peach brandy.

[Hank Reardon]

Yes you are right.

My comment in this thread was more about the addition of much water to a mash. I don't have read your whole fruit thread, but I don't think you add to a apple juicy much water and sugar.

It is always good to agree, change direction, and preserve one's self esteem. You seem to be quite good at it.

[der wo]

Yes you are right.

My comment in this thread was more about the addition of much water to a mash. I don't have read your whole fruit thread, but I don't think you add to a apple juicy much water and sugar.

It is always good to agree, change direction, and preserve one's self esteem. You seem to be quite good at it.

Yes you are right.
But... I am even better, not to understand, with what humor such a comment is meant. I can always say, my bad English is responsible, not to understand or write correctly.

Seriously, chronologically:
1. sttiifyd wonders about the poor taste of his peach brandy. After some posts he writes, he is using much water and only few peaches.
2. I comment, he should take no or little water.
3. He wonders about the consistency of such a mash and yeast taste.
4. I answer him my opinion and tell him off topic, that for example apples would need a bit water. I wrote this to prevent he tries to mash apples without any water, because he wants to try out this method. Perhaps with apples, because he needs much fruit this way and apples are cheap. But I wrote only one sentence, because this is not an apple thread.
5. Cranky writes, that there is a big tradition, to make apple brandy without the pulp. And he likes it more.
6. I answer him, he is right, and I write something more of what I know and think about and finally I try to go on topic again.

[cranky]

My comment in this thread was more about the addition of much water to a mash. I don't have read your whole fruit thread, but I don't think you add to a apple juicy much water and sugar.

You are correct that the OP used too much water and sugar which removed flavor. cuts can be hard with brandy too and it might be months before the flavor comes out. I never use sugar with fruit that is to be distilled and seldom use any water, I might if I am going to pasteurize something like plums use about a cup of water to 5 gallons of plums. I think if I were to decide not to go through the long process of straining or pressing and clearing I would make a steamer and steam strip it.

As for derailing this thread talking about apples, I will apologize again but I did that because the blanket statement about fermenting apples on the pulp may be read by a novice who would have taken it as fact that it is the commonly accepted traditional way of making apple brandy so I felt I needed to correct this. Again, I don't know anything about German or Eastern European distilling traditions so can't say how they may do something.

[goose eye]

If it works off hard it can warsh the scent an flaver out all dependin

So I'm tole

[der wo]

Again, I don't know anything about German or Eastern European distilling traditions so can't say how they may do something.

Apples, pears, plums, cherries, peaches, it's always the same process here. They ferment everything with as little as possible water. The professionals distill with an agitator and plates normally. The traditional distillers make every year the same spirit from the fruits of their trees with a potstill and double runs, so they know how much water their mash needs and with how much heat you can strip it without scorching.

Because it was mentioned here a few times. Taters peach thread:
http://homedistiller.org/forum/viewtopi ... =14&t=2902

Perhaps the Palinka thread is interesting for someone mashing peaches:
http://homedistiller.org/forum/viewtopi ... 38&t=48526

[NZChris]

The addition of water or sugar won't give you the same intensity of flavor you get with using straight fruit, so decide what you want and make that.

If your fermenter is large enough to handle fermenting on the pulp, or you have the time to stand over it pushing the chapeau down to prevent it crawling out, go for it.

If your boiler can't handle the pulp, press it, if it can, don't.

There is no wrong way to do this unless you are trying to replicate a specific traditional, regional, product.