To Filter or not to Filter fruit brandies

Aidas · Post by **Aidas** » Wed Mar 01, 2006 3:16 am

First of all, I searched the forums and read the results for two days running, did plenty of other internet searches, and now feel that I've done enough prior to posting the question here.

I've just distilled (using a countertop distiller -- modified water distilling machine) an undrinkable grape wine (acid content too high). In the two small runs (4 liters of wine each), it seems that I've found the heart. The smell is nice (grappa-ish) and the taste clean and grappa-ish.

Now, the question is, should I filter this? I don't want to lose the nose and taste, but I also don't want a hangover.

I've saved the heads and tails for redistilling to make a clean spirit. i understand that, later, I should filter the results after dillution to get a clean vodka.

Any suggestions?

Aidas

Aidas · Post by **Aidas** » Wed Mar 01, 2006 3:18 am

By the way, the reason I labeled the topic "fruit brandies" is that, most likely, my future washes will all be fruit -- apple, pear, cherry and other fruit based.

Post by **Tater** » Wed Mar 01, 2006 6:02 am

Other then using a coffie filter over my catchin jug.{keeps fruit flys out] I dont see any reason to filter brandys. I never have.

pothead · Post by **pothead** » Thu Mar 02, 2006 4:22 pm

Me either....other than through a coffee filter (like tater said)

Aidas · Post by **Aidas** » Thu Mar 02, 2006 10:54 pm

Well, that's good to know. And here I thought I was going to be daring...

Watershed · Post by **Watershed** » Fri Mar 03, 2006 12:45 am

No point in filtering unless you want to remove flavour. I've run off a batch from greek currants with a very strong grappa character - right up to the fingers of spirit crawling up the glass. It does give me a bit of a hangover but so does grappa. I didn't even filter the wash - solids and everything going into the pot and a very slow run.

As for the undrinkablity - mine was far too acid too but that's what's often looked for in a wine that's being chosen specificaly for distillation.

Aidas · Post by **Aidas** » Fri Mar 03, 2006 1:09 am

Watershed, looks like we're the only ones up and about (considering it's daytime in Europe).

Why is it that one would want a high acid wash for brandies? My wine was simply an experiment that I was hoping against conventional wisdom would turn out all right. I used local "wild" grapes, really Beta 2 vitis riparia that grow in pretty much every Lithuanian garden or homestead. the sugar is great, but the acid is huge... Now I'm trying different cold-hardy white grapes... as you can probably guess, I've been into home winemaking, but distilling is proving to be a very interesting addition to the hobby.

Aidas