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Haven't tried it yet but it sounds good and easy, kinda like a fortified grape juice, but with cognac! bd


http://en.wikipedia.org/wiki/Pineau_des_Charentes" onclick="window.open(this.href);return false;" rel="nofollow

Store bought sounds spendy. Sounds yummy too.

Gonna try and make some BD?

I live near Champagne and I make ratafia with chardonnay grapes , its good but pineau des charentes is better

Yeah Larry, I was thinking of it. I'll have to wait till the late summer early fall when one of the juice suppliers is stocked with fresh juices. I love the taste of un fermented wine juice so blending it with some distilled wine might be interesting.

I live near Champagne and I make ratafia with chardonnay grapes ...

Hey blaireau, how do you make that?

bd.

I must try this. I have a cuppla gallons of Eau de Vie waitng and vintage has begun here so grape juice wont be a problem. I guess that's what my Apricot likker is.

blanik

Hey blaireau, how do you make that?bd.

basic recipe :1/3 "eau de vie" 2/3 fresh juice wine grape ,not table grape

but a ratafia must be adjust 18% min at the biginning ,
mix grape juice and alcohol in open jar for a week ,stir all days, let rest 3 month in fresh place ( jar close) , trap delicately in bottles

excuse me for my bad english

I guess that's what my Apricot likker is.

That sounds yummy blanik. What proof does it come in at?

Thanks blaireau, sounds good. BTW your English is fine. You should hear my French!!

bd.

I got around 30kg of Cots from a local orchardist, BD. I added sugar to raise the OG and fermented it out after removing the stones/pips/seeds, distilled it and diluted to 40abv then added some apricot nectar from the supermarket which reduced the abv to a nice drinkable level. Been sitting for a month or so and is now ready to filter to remove the solids from the nectar.

It's a bloody nice drop!!! I recommend it.

As an aside, I picked up 80kg of prunes from the same bloke last night and will try for some slivivich (sp). Gotta love Macedonian orchardists.

blanik

blanikdog wrote:I got around 30kg of Cots from a local orchardist, BD. I added sugar to raise the OG and fermented it out after removing the stones/pips/seeds, distilled it and diluted to 40abv then added some apricot nectar from the supermarket which reduced the abv to a nice drinkable level. Been sitting for a month or so and is now ready to filter to remove the solids from the nectar.

That sounds like a damned good bit of execution Graham.
Presently wishing you were my neighbor.

blanikdog wrote:I got around 30kg of Cots from a local orchardist, BD. I added sugar to raise the OG and fermented it out after removing the stones/pips/seeds, distilled it and diluted to 40abv then added some apricot nectar from the supermarket which reduced the abv to a nice drinkable level. Been sitting for a month or so and is now ready to filter to remove the solids from the nectar.

It's a bloody nice drop!!! I recommend it.

As an aside, I picked up 80kg of prunes from the same bloke last night and will try for some slivivich (sp). Gotta love Macedonian orchardists.

blanik

Good luck with the filtering; apricots are the pits. (ha ha).

Speaking of which I am distilling a heap of sugar wash and hope fairly soon to make lots of amaretto from the kernels left over from last year and this year.

Ummmmm Yairssss Baker. You're right about the filtering. I gonna need all the luck I can muster. I'll probably finish up trying bentonite.

A message to all. NEVER TRY TO FILTER APRICOT NECTAR.

blanik

been there done that,, best I found was to make a bag hang it up and let it drip.
(jelly bags work)

A message to all. NEVER TRY TO FILTER APRICOT NECTAR.

Hope unfiltered fresh apple juice is easier!

I couldn't wait till late summer early fall so I juiced up some nice big Fuji apples and added the juice to some fruit distillate I had kicking around. Went from 40 % abv to about 17 % abv. It sure is cloudy. I'll do it again with grape juice when the grape harvest begins. Cheers, bd.