Questions for fruit wash
Posted: Mon May 17, 2010 6:47 am
Ok so I am going to make a peach/pineapple brandy. That's the plan anyways. It wont be a all fruit ill put some sugar in there as well. Ill be making a 5 gallon wash. I am planing on using fruit from a can and frozen fruit juice. Ill do the all fruit later...
First: which yeast is really good for the task?
Second: How much fruit per gallon for the taste to come through?
I know that I want a low starting gravity so it wont go to crazy in the fermenter and create a bunch of off flavors. Most brandy's are 70 Proof it seems..so I was wondering should I do a few striping runs and then a spirit run, cut it back to 120 proof for the aging like with the UJSSM??
First: which yeast is really good for the task?
Second: How much fruit per gallon for the taste to come through?
I know that I want a low starting gravity so it wont go to crazy in the fermenter and create a bunch of off flavors. Most brandy's are 70 Proof it seems..so I was wondering should I do a few striping runs and then a spirit run, cut it back to 120 proof for the aging like with the UJSSM??