So each year we grind and press apples for 4 products
1) Apple juice fresh and frozen
2) Alcoholic cider (wild yeast)
3) Apple brandy
4) Apple grappa (cant think of a better name)
The apple grappa or so we call it cant think of a better name. Is the leftover pressings rehydrated and fermented on the pulp using the wild yeast during fermentation the pulp is repressed sugar and yeast nutrient added then distilled. After 2-3 years on oak @ 57% results in drop that has toffee apple flavours. Its a but rough just off the still.
This year was a little different so same as before but I have added live rum dunder muck to the ferment. Its still fermenting but it smells amazing and looking forward distilling it
Just wondering if anyone else had tried this and peoples thoughts
Apple pulp reuse for more products
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Re: Apple pulp reuse for more products
That sounds good! I have yet to do a straight apple brandy but would certainly love to
If you caramelized the sugar it could be a candied apple. Maybe call it carappa?
Cheers!
-j
If you caramelized the sugar it could be a candied apple. Maybe call it carappa?
Cheers!
-j
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i prefer my mash shaken, not stirred
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i prefer my mash shaken, not stirred
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Re: Apple pulp reuse for more products
Update on the apple grappa rum dunder experiment
Fermentation: Apple pulp re-hydrated with water and live aged rum dunder (muck) during primary fermentation using wild yeast and muck the pulp was pressed and sugar added along with DAP.
Distillation equipment: pot still
Distillation procedure: stripping run then spirit run. Spirit run started with fresh green apples and progressed to caramel / molasses tails cut was made with sudden change to unpleasant flavor.
Resulting distillate collected 70% ABV
Initial impressions: off the still apple flavor still there but being masked by the molasses /caramel
After airing for a few days: apple flavor improving and becoming more prominent
Ageing plan: toasted and charred oak for 18 – 24 months then on to bourbon chips to finish for 6-10 months
think this will be nice once its aged and had defiantly inspired me to try this with fresh pressed juice or fresh unpressed pulp and press during primary fermentation next season
Fermentation: Apple pulp re-hydrated with water and live aged rum dunder (muck) during primary fermentation using wild yeast and muck the pulp was pressed and sugar added along with DAP.
Distillation equipment: pot still
Distillation procedure: stripping run then spirit run. Spirit run started with fresh green apples and progressed to caramel / molasses tails cut was made with sudden change to unpleasant flavor.
Resulting distillate collected 70% ABV
Initial impressions: off the still apple flavor still there but being masked by the molasses /caramel
After airing for a few days: apple flavor improving and becoming more prominent
Ageing plan: toasted and charred oak for 18 – 24 months then on to bourbon chips to finish for 6-10 months
think this will be nice once its aged and had defiantly inspired me to try this with fresh pressed juice or fresh unpressed pulp and press during primary fermentation next season