tater
(journeyman)
10/16/03 08:36 PM
subject: just sittin here sippin
made some plum brandy 5 months ago took a gallon jar filled it with ripe plums poured the brandy over them at 140 proof let it sit 3 months poured brandy in another jar took jar with plums and covered with suger let sit a week and poured off suyrp into brandy repeated this untill there wasnt any more suyrp and plums looked like prunes. filtered and am now on my 3rd shot glass. life is good later said tater
Blanchy
(stranger)
10/17/03 10:54 AM
Re: just sittin here sippin [re: tater]
Let me get this straight Tater. You made plum brandy and then soaked plums in it? What was the plum brandy recipe?
Chuck
tater
(journeyman)
10/17/03 09:24 PM
Re: just sittin here sippin [re: Blanchy]
4-6 lbs ground whole pears to 1 gallon water 1/4 cup lemon juice per 5 gallons water boil water and pour over fruit. if adding suger mix with boiling water i add enough suger to bring mix to 25 on balling scale . work off and run i run pulp and all later said tater
tater
(journeyman)
10/17/03 09:28 PM
Re: just sittin here sippin [re: tater]
i ment plums lol just got through making some pear its the same recipe. lol gonna try it with pears and peaches next. am still sippin the plum maybe thats why im getting confused you reckin?
Anonymous
(Unregistered)
10/18/03 07:40 AM
Re: just sittin here sippin [re: tater]
My interest is because I made a five gallon batch of plum wine and then figured out that I really don't like the stuff too much. The plums weren't as ripe as they should have been either (standard wine making problem), so it is a bit tart. This stuff may well be destined for the still. I have a pot still and a reflux still. I'm leaning toward the pot still for this one.
Chuck
LeftLaneCruiser
(stranger)
10/19/03 06:39 AM
Re: just sittin here sippin [re: Anonymous]
I can recommend that highly !
I made the same last summer, and I regret it very much I made only one gallon. Just finished the last bottle this week. Too bad...
Bright side is: in only half a year it is summer again..
tater
(journeyman)
10/19/03 05:15 PM
Re: just sittin here sippin [re: LeftLaneCruiser]
ive made the same out of black cherrys before useing brew made from molasses.but i think i like the plum better. got me wondering how the pear and peach will taste. gonna start on finding that out tomorrow by getting ripe pears and peaches to soak
tater
(member)
01/17/04 09:03 PM
Re: just sittin here sippin [re: tater]
Well time has arrived to pour brew off the peaches and the pears. Each has turned to the color of the fruit.Each fruit is now in a jar with 2 cups of suger to draw out the juice and make syurp. This repeated untill all juce is collected and will be poured back with brew filtered and enjoyed
theholymackerel
(journeyman)
01/17/04 11:43 PM
Re: just sittin here sippin [re: tater]
Sounds very nice.
You were maceratin', right?
tater
(member)
01/18/04 06:34 AM
Re: just sittin here sippin [re: theholymackerel]
When I do cherrys I run half of em through a food processer. But on other fruit i just cuts slits in it and leave whole
afss
(newbie)
01/19/04 09:04 PM
Re: just sittin here sippin [re: tater]
tater. we made a peach mash using a similar recipe.. I think we got from you? It came out OK, but taste is a bit weak in the flavour end. Not sure what % it is (working on getting a hydrometer for that) but i figure its over 60% at the moment. Does doing what you suggested make the stuff have a better taste to it?
Thanks
afss
tater
(member)
01/20/04 05:24 PM
Re: just sittin here sippin [re: afss]
Makes it a sweet tasting liqueur {mrs tater likes it as well} does add more flavor. If you like southern comfort or kahlua . You might like it. Ive allways thought my brandys tasted good but they dont taste like flavored store bought brandys.Ill think youll find when you get a hydrometer that the flavor is in the low proofs 80- 100 and looses flavor fast above that so the trick is to find the mix thats suits you. Then drinking it To me thats the fun of it. lol Later said tater
theholymackerel
(member)
06/02/04 08:57 AM
Re: just sittin here sippin [re: tater]
I'm gonna try this.
I got the cherries off my tree this year before the birds got 'em. I'll make a 2 gallon mash today with 9 and a half pounds of cherries and probably a few pounds of sugar. (Allready got the cherries frozen so they'll give up their juice.)
I have another 2 pounds of cherries in the freezer I pitted to use after distillation to macerate/sugar syrup extract.
I hope it comes out ok.
pothead
(member)
06/02/04 01:55 PM
Re: just sittin here sippin [re: theholymackerel]
I usually use about 10lbs per 5 gallon mash. I do this with grapes,cherries,pears,etc...
theholymackerel
(member)
06/02/04 02:52 PM
Re: just sittin here sippin [re: pothead]
I looked around on the homedistiller site and couldn't find a sugar % for cherries, but based on their list I would guess 15%.
10 pounds of cherries would then be 1.5 lb of sugar, and 1.5lbs of sugar in 5 gallons is aprox. 2.2% alcohol.
There is not much alcohol there. You'd have to put a crap load of sugar in there to make it worth runnin' through the still.
Did ya make a typo, or am I missin' somethin'?
tater
(enthusiast)
06/02/04 04:21 PM
Re: just sittin here sippin [re: theholymackerel]
4-6 lbs fruit per gallon water is what i use
pothead
(member)
06/04/04 09:43 AM
Re: just sittin here sippin [re: theholymackerel]
I usually use about 10lbs per 5 gallon mash. I do this with grapes,cherries,pears,etc...
well...I add about 5-10 lbs sugar too....
theholymackerel
(enthusiast)
06/04/04 10:06 AM
Re: just sittin here sippin [re: pothead]
How much of a yeild do ya get? Just a little?
pothead
(member)
06/05/04 06:54 AM
Re: just sittin here sippin [re: theholymackerel]
No....well it depends on the sugar content in the fruit....I don't pick the grapes until they are ready to fall off the vine, and they are REAL high in sugar. The last batch I fermented stopped bubbling at about 15%abv....distill that, and you get a decent yeild.
My cherries usually only ferment to about 12%....but that still isn't bad .(considering some people distill 8%abv washes)
Pears on the other hand give me problems every time But I have had the most luck with about 20lbs fruit and 5lbs sugar for a 7 gallon batch. This fermented to 18%.
theholymackerel
(enthusiast)
06/05/04 07:56 AM
Re: just sittin here sippin [re: pothead]
Pothead... ya said ya took 20lbs of pears, 5 lbs of sugar, and mixed it to 7 gallons, and this fermented to 18%.
I don't see how that is possible. Did ya gimme the wrong numbers possibly?
Let me show ya how my numbers for yer pear batch worked out:
5 pounds of sugar in 7 gallons gives 5%.
So the pears would have to account for 13% alcohol which would be 13 pounds sugar at 7 gallons. If 20 pounds of pears had 13 pounds of sugar in 'em they would have to be 65% sugar. Thats 3x the sugar content of very sweet grapes. No way pears got that much sugar.
15%-20% sugar content would be a more reasonable sugar content for ripe pears.
15% for 20lbs of pears makes 3lbs sugar, and 20% would be 4 lbs.
So yer recipe is talkin' 'bout 8-9lbs total sugar in a 7 gallon batch which is either 8 or 9% alcohol.
But ya said it fermented to 18%... are ya sure ya just used 5lbs sugar? The math would work if it was 15lbs of sugar and 20 lbs of fruit in 7 gallons. Did ya give me the wrong numbers possibly?
pothead
(member)
06/05/04 06:34 PM
Re: just sittin here sippin [re: theholymackerel]
unless vino-ometers are inaccurate.......over and over again
No, the numbers are correct....I have used this time and time again for my wine. My pear has always fermented to 18%
theholymackerel
(enthusiast)
06/13/04 09:09 PM
Re: just sittin here sippin [re: pothead]
Have ya ever taken a startin' , and finishin' specific gravity to confirm alcohol percentage? The difference of the two is the only accurate mesurement of alcohol percentage that I know of.
Fourway
(addict)
06/13/04 10:40 PM
Re: just sittin here sippin [re: theholymackerel]
THM's math is good and as a matter of fact vinometers are only accurate under very exact conditions.
the only instrument that doesn't cost hundreds of thousands of dollars and reside in a lab somewhere that can accurately determine alcohol content with a single reading at the end of the ferment is a refractometer.
Refractometers are specialized, there are ones for determining sugar content in a wash, others to determine ABW (alcohol by weight) in fermented wine, beer or wash and still others for testing the ABW of spirits.
"Dad was a drunk with a fishing problem". --Ben Willis
theholymackerel
(enthusiast)
06/13/04 11:09 PM
Re: just sittin here sippin [re: Fourway]
Thank goodness... I thought I was either totally lost, or had no math abilities left.
The amount of 110proof I collected from my 2 gallon batch suggested I had fermented it to 17 or 18%, but it's really nice to have someone back that up.
tater
(enthusiast)
07/31/04 10:16 PM
Re: just sittin here sippin [re: theholymackerel]
Them cherrys done yet? Holy mackerel?
theholymackerel
(enthusiast)
07/31/04 11:13 PM
Re: just sittin here sippin [re: tater]
Yep.
Water, taken in moderation, cannot hurt anybody.
-Mark Twain
theholymackerel
(enthusiast)
07/31/04 11:23 PM
Re: just sittin here sippin [re: theholymackerel]
Sorry... I've been sippin' as ya say...
Yep don't do it...
Thankyou kindly Tater. My hat's off to ya. I've made fruit brandy before, but never anythin' that compaires to the cherry brandy I made to yer recepie.
It was sweet, chock fulla flavor, the prettyiest red color I ever saw, tasty and hella smooth.
I ended up with 4 (750 ml) bottles of brandy plus a wee bit. Three of the bottles have been polished off due to popular demand. (Again I must thank you sir.) The last bottle my wife had the good sense to stash away for Christmass.
I'll answer any specific questions ya got tomorrow morn. I've gotten into my Rye and I feel I could vanquish any foe... so I better sleep.
Water, taken in moderation, cannot hurt anybody.
-Mark Twain
Blanchy
(enthusiast)
08/01/04 08:38 AM
Re: just sittin here sippin [re: theholymackerel]
What the hell? Go vanquish some foes then.
Chuck
tater
(enthusiast)
08/01/04 04:12 PM
Re: just sittin here sippin [re: theholymackerel]
Glad you liked it. Got some charred peaches soakin now.Waitin for the pears and plums to ripen.Gettin some blueberrys from a friend Wonderin how they would come out .Humm.Double run some molasses and soak even amounts with berrys. Should be worth a try It worked well with black berrys .
AkCoyote
(journeyman)
08/01/04 05:10 PM
Re: just sittin here sippin [re: tater]
I have to admit I'm envious. To get the type and quality of fruit that you guys get in the lower 48 would cost more than it's worth here in Alaska. I've tried all of the wholesalers but they donate their unsalable fruit to charities. Oh well, I guess there's always a trade off.
AkCoyote
"No free man shall ever be debarred the use of arms." Thomas Jefferson
pothead
(enthusiast)
08/02/04 05:23 AM
Re: just sittin here sippin [re: AkCoyote]
It is nice to have an orchard at my disposal.
theholymackerel
(enthusiast)
08/02/04 07:54 AM
Re: just sittin here sippin [re: AkCoyote]
AkCoyote, if yer a homeowner you can allways plant cold tolerant fruit trees on yer own property. Contact the agraculture department at one of yer state schools. Someone there will be able to tell ya the names of specific hybreds that will do well in yer area.
There are way more freeze tolerant fruit trees today than 10, or even 5 years ago. There is a new freeze tolerant lemon tree thats all the rage where i live. I live about as fas south as ya can and still be in the US, but it's 6k feet here which makes for cold winters. This is the first time we could grow ANY citrus here.
Gettin' free fruit from yer yard is worthwhile. Fruit trees aren't that much maintenence. I have two pear trees, and apple and a cherry. My wife and I are plannin' on puttin' in another cherry and a peach in the backyard this fall, and one of the new freeze tolerant magnolias in the front.
Water, taken in moderation, cannot hurt anybody.
-Mark Twain
TonyBones
(stranger)
08/08/04 12:14 AM
Re: just sittin here sippin [re: theholymackerel]
Hmmmm...neighbor has pear tree. Must talk to neighbor tomorrow.
Home made beer is legal. Home made liquor is illegal. I'm a little lost here.
AkCoyote
(journeyman)
08/08/04 06:52 AM
Re: just sittin here sippin [re: theholymackerel]
Believe it or not, the problem isn't so much the weather but the moose. They eat the new growth of any type of deciduous tree and can destroy a fruit tree in a matter of minutes. Now if you know of any moose resistant trees or anti-moose tactics, that would be a very big help!:)
AkCoyote
"No free man shall ever be debarred the use of arms." Thomas Jefferson
theholymackerel
(enthusiast)
08/08/04 08:17 AM
Re: just sittin here sippin [re: AkCoyote]
Wow! Moose ya say... hummm.
I know nada 'bout Moose.
Water, taken in moderation, cannot hurt anybody.
-Mark Twain
linw
(member)
08/08/04 04:53 PM
Re: just sittin here sippin [re: AkCoyote]
Blimey, what with Cartouche and his bears and you with moose....!! Perhaps we should have a competition for the biggest and orneriest animal found in our backyards? Anyone with an elephant, for example?
Knuklehead
(enthusiast)
08/08/04 05:10 PM
Re: just sittin here sippin [re: linw]
Only animals that mess with my booze in these parts are either friends or family. Damn those critters. Any one know of any deterrent tips for this, lol.
I am Canadian
cartouche
(journeyman)
08/08/04 05:31 PM
Re: just sittin here sippin [re: Knuklehead]
AK,
Here are a few moose deterrents:
30-06, 7mm Rem Mag, 300 Wby Mag, .375 H&H, 8x68 S, .458 Win Mag, the choice is huge, the meat tastes great !
C.
linw
(member)
08/08/04 07:32 PM
Re: just sittin here sippin [re: cartouche]
But, isn't there a law against it?? (There's a law against everything else!).
AkCoyote
(journeyman)
08/08/04 08:28 PM
Re: just sittin here sippin [re: linw]
The moose aren't really that bad. Just imagine big furry horses with big teeth and antlers with a taste for any tree less than 4" in diameter.
AkCoyote
"No free man shall ever be debarred the use of arms." Thomas Jefferson
Fourway
(addict)
08/09/04 06:23 AM
Re: just sittin here sippin [re: AkCoyote]
I havn't ever heard anyone talk about liking moose meat... does it even have a name?
Gin was mother's milk to her. - George Bernard Shaw
cartouche
(journeyman)
08/09/04 08:40 AM
Re: just sittin here sippin [re: Fourway]
Moose meat is absolutely delicious, I vould assume that it's called venison like all "the flesh of wild animals taken by hunting" (Webster). It tastes quite a lot like horse meat (very common in Europe).
C.
theholymackerel
(enthusiast)
08/09/04 10:59 AM
Re: just sittin here sippin [re: cartouche]
I've eaten alot of horse in Mexico.
Water, taken in moderation, cannot hurt anybody.
-Mark Twain
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pothead
(enthusiast)
08/09/04 12:02 PM
Re: just sittin here sippin [re: theholymackerel]
wow....this has gone from sippin brandy to eating horse.....hmmm....
linw
(member)
08/09/04 05:32 PM
Re: just sittin here sippin [re: pothead]
You've got to be flexible on this board, PH!! Wonder, does sippin' brandy go with horse meat?
theholymackerel
(enthusiast)
08/09/04 07:54 PM
Re: just sittin here sippin [re: linw]
Tequilla goes just fine with horse... heh.
Water, taken in moderation, cannot hurt anybody.
-Mark Twain
linw
(member)
08/09/04 08:15 PM
Re: just sittin here sippin [re: theholymackerel]
It's important to know stuff like that!!
tater
(addict)
09/18/04 06:47 PM
Re: just sittin here sippin [re: tater]
Have started rackin syurp off charred peaches. Brandy has a deep peach color and a slight char taste. real smooth. with the syurp added taste will be suddle and slightly sweet
Theres more old drunks then there are old doctors
bees
(newbie)
09/18/04 08:41 PM
Re: just sittin here sippin [re: linw]
its illegal to eat horse in california
rebel
(journeyman)
09/19/04 04:53 AM
Re: just sittin here sippin [re: bees]
we have the white tailed horse to eat up here in michigan
make beer not war