still_stirrin wrote: ↑Sun Jul 30, 2023 4:58 pm
I just bottled an “apple pie” to enjoy on vacation next week. It’s bottled at 35%ABV. Just right when poured over ice cubes in a glass. Not too sweet nor too hot. And plenty of apple and cinnamon.
ss
Hi still_stirrin,
Would you mind if I asked you your recipe and quantities, etc? I have some sugar washes just finishing off now and I'm looking to make some apple pie 'shine, although I'd ideally be looking for something in this sort of strength range rather than the ~20% ABV recipes.
still_stirrin wrote: ↑Sun Jul 30, 2023 4:58 pm
I just bottled an “apple pie” to enjoy on vacation next week. It’s bottled at 35%ABV. Just right when poured over ice cubes in a glass. Not too sweet nor too hot. And plenty of apple and cinnamon.
ss
Hi still_stirrin,
Would you mind if I asked you your recipe and quantities, etc? I have some sugar washes just finishing off now and I'm looking to make some apple pie 'shine, although I'd ideally be looking for something in this sort of strength range rather than the ~20% ABV recipes.
Many thanks!
T
The base recipe comes in around that level (40% ish) if you use 190p to make it up. It’s all based really on your starting proof and then adjusting the added liquid volumes. To figure things out at different base proofs, Use a dilution calculator to enter your desired proof and adjust your added liquid volumes in equal ratios to scale it.
If you post your base proof we can try to help.
I just read an article about the dangers of drinking that scared the crap out of me.
Dr. DDS, use the dilution calculator using apple juice and/or cider instead of water according to the calculations, since we’re talking about “alcohol by volume”. It’ll get you really close to your target. But remember, once you use anything but water to dilute the base spirit, you can’t use a hydrometer to measure %ABV.
ss
