cranky wrote:Still not a good idea to use it on something your going to distill.
No, best not to. Pre-fermentation it's best to control the nasties by choosing low pH apples and it's a definite no-no as an anti-oxidant post-fermentation.
IIRC Josef Pischl in Distilling Fruit Brandy recommends adjusting the pH to 3.2 prior to fermentation and then, should you need to keep it for some time, to 2.8 post-fermentation. Personally, if my juice comes out above about 3.5 I'll add sulphite and drink as cider rather than distil. Below that it's usually a bit too tart to drink anyway.
whistlewetter wrote:I know adding frozen concentrate will up the alcohol content but will it add any flavor to the final product?
+1 to what TP said.
I ran a frozen concentrate apple brandy (no sugar added) and it seemed to be low on flavors...probably because there weren't a lot of esters in the heads. Sure, there were some, but not big red delicious of flavors. And aging has helped a little, but the apple flavor is still subdued.
whistlewetter wrote:I know adding frozen concentrate will up the alcohol content but will it add any flavor to the final product?
+1 to what TP said.
I ran a frozen concentrate apple brandy (no sugar added) and it seemed to be low on flavors...probably because there weren't a lot of esters in the heads. Sure, there were some, but not big red delicious of flavors. And aging has helped a little, but the apple flavor is still subdued.
But, YMMV.
ss
I used a LOT of frozen concentrate (20 large 16oz cans) along with about 11 gallons of juice.
My brandy tastes and smells of apple, but it's still young.
I've got two gallons, yesterday I put charred apple wood and toasted apple wood in one of them, the other I'm leaving white (for now)
I hope in May when it's 6 months old it will start getting to the place where it's drinkable.
Re-Up! So from what i understand,even if the wash is (apple cider) is ferment dry, i can keep it on the shelves for a dew weeks before running it? So its not like a normal wash wich have to be run very fast or it will turn bad.
That would be good cuz mine is almost dry and cant run it until oct 1-2!
FrancisTet wrote:Re-Up! So from what i understand,even if the wash is (apple cider) is ferment dry, i can keep it on the shelves for a dew weeks before running it? So its not like a normal wash wich have to be run very fast or it will turn bad.
That would be good cuz mine is almost dry and cant run it until oct 1-2!
If I understand you correctly you are asking how long cider will keep before you have to run it. I don't know why you would think any wash had to be run quickly. My washes go months before running and fruit can find itself sitting for a year. If you do have a wash that needs to sit for several months it needs sanitizing and airlocked. If I am planning on running it in only 2 or 3 months I've gotten a bit more lax and it is fine. I did have a cider turn vinegar last year but it sat for many months with a poorly fitting lid. I ran it anyway and still got good brandy out of it.
Thank you very much to all the contributor's to this topic! I am just getting into home distilling and this topic has gotten me so interested in trying it that I am getting ready to head to my cider mill right now to buy the stuff for my wash! One question I have is about aging, is it something I should age in an oak barrel or with apple chips?
FrancisTet wrote:You understood me right cranky!
Have anyone here tried to macerate some apple pieces into the distillate? Aging with appkes to enhance the flavor?
I have made cuts with part apple juice and part water to enhance flavor. Too much Apple juice and you might as well make apple pie!
