Pear and Apple Brandy help...

[bigscarybair]

Hey all,

My grandfathers birthday is in August, and I was hoping to get him a bottle of homebrew brandy as he is quite fond of brandy in particular. Would their be enough nutrients in the fresh squeezed ciders from the farmers market to pitch yeast directly? Or would some added nutrients be required? And secondly, short of oaking, is there another method of bottling/ageing calvados so that it will improve over a couple of months? Dont have any barrels handy... Thanks all

And since im on the subject, does any yeast in particular lend itself to brandy? Ive just got active dried on hand..And also they have orange, pear, apple, maybe more...The more flavors fermenting the better?

bs

[blind drunk]

Hey, have you seen these threads -

http://homedistiller.org/forum/viewtopi ... t=calvados

http://homedistiller.org/forum/viewtopi ... t=calvados

http://homedistiller.org/forum/viewtopi ... t=calvados

Good luck.

[bigscarybair]

Thanks for the quick response..I had looked over a good many- If lots of apple types are beneficial, than multiple ciders should have the same effect? I see now the yeast can be pitched with no worries, I'll pry go with wine or champagne..I have about 7 weeks before I have to shut it down and travel, so Its got to be in the bottle by then..Is it better to ferment as long as possible, or give it a couple weeks to settle after racking? I know brandy and fruit washes should not be rushed, so if that just isnt enough time to make a good product I'll understand..

Thanks

[blind drunk]

Only time I've ever done fruit, it took a long while Others know better than me, but it sounds a little rushed. Hopefully, other will chime in. But I do think more variety of apples/cider is better.

Good luck.

[cidermaker]

The more varieties the better. If starting with unfermented cider it normally takes about six weeks to ferment out to dry. Start now you might just make it. After distilling, if blended carefully it's quite drinkable without ageing or alternatively on the parent site under ageing and flavouring there is a recipe for making oak essence which might help. Good luck!

[goose eye]

draw him a picture an put it in a card tell him itll be ready when it ready. best make sure that
cider aint been treated to keep it from workin


ciderman do tell how you carefuly blendin before white brandy is drinkable.


so im tole

[bigscarybair]

Goose -

Like the card idea quite a bit..Treated as in pasteurized? Or is there something else I should be asking them about..

Thanks for the info cidermaker, I got just enough time it looks like

[Dnderhead]

pasteurized will work, chemicals no.
the less they do to it the better.

[goose eye]

if it been sorbated it will work but you gota tinker with it for awhile


so im tole

[cidermaker]

draw him a picture an put it in a card tell him itll be ready when it ready. best make sure that
cider aint been treated to keep it from workin


ciderman do tell how you carefuly blendin before white brandy is drinkable.


so im tole

I meant blending the heads, hearts etc. I been drinkin some of mine white and it tastes goooood!!!!

Or buy him some from France off the net, or print a pic of a bottle!!!

[bigscarybair]

I appreciate all the input, but I think I was reaching a bit far with the brandy..Just put down a bottle of hook rum on chips to age till then, hope he doesnt mind. I also put down a bottle of Kahlua, just in case he does ha..