Brandy Blending

[natedizzle2065]

Ive read several differing methods on how best to make cuts with Brandy. I believe this the difference of option is due to the challenge of retaining the flavor in the heads without too many nasties. To compound this, if you run a pot like I do, I get what I can best decern is significant smearing across the run. So this is my test 2 batch blending method to attempt to get max flavor and reduce nasties.

Batch 1
Distilled 3 gallons of apple low wines. Threw out 75 ml foreshot and collected from 130ish to 40 proof in a big jar to get 1.5 liters. Aired for 24 hours then threw in a fair amount of lightly toasted applewood. Age for 2 months.

Batch 2
Distilling 3 gallons of Apple low wines. Threw out foreshot and collected roughy the same in 200 ml mason jars. Make very conservative cuts and save the rest for next run. Air hearts for 24 hours. Carefully blend some mature Batch 1 with fresh Batch 2 hearts.

Drink and enjoy

I'll let everyone know how it goes.

[ericrichards420]

Sounds good to me, let us know how it turns out.

[Mikey-moo]

Oooh I'm also going to follow this one. Love a good Brandy.

[Bushman]

If I am reading you correctly in the first batch you are keeping everything but foreshots (this is not a stripping run)? On your second batch you are not blending any any tails but what might have smeared.

I might be willing to taste your second batch but will pass on the first.

[natedizzle2065]

Bushman, you are correct, The first batch is essentially an apple wood aged stripping run and I wouldn't drink it straight either for fear of a terrible hangover. (Though I have tried and it smells/tastes hot but very rich) I'm treating the first batch primaily as flavoring for the a traditionally conservative 2nd batch. If this works well I will still have left over flavoring for many more traditionally conservative 2 run batches. If it a bust I will just add back into to my next stripping run.

Trying to cheat my way to the taste of a Brandy aged for many years...

In any case, thank you for the feedback. Batch 1 has been on wood about 2 weeks, 6 more to go.

[Mikey-moo]

Bushman, you are correct, The first batch is essentially an apple wood aged stripping run and I wouldn't drink it straight either for fear of a terrible hangover. (Though I have tried and it smells/tastes hot but very rich) I'm treating the first batch primaily as flavoring for the a traditionally conservative 2nd batch. If this works well I will still have left over flavoring for many more traditionally conservative 2 run batches. If it a bust I will just add back into to my next stripping run.

Trying to cheat my way to the taste of a Brandy aged for many years...

In any case, thank you for the feedback. Batch 1 has been on wood about 2 weeks, 6 more to go.

I can't imagine how adding some of your wood flavoured stripping run would improve anything in any later batches. Aging is supposed to remove heads, not add them back in, surely?

[natedizzle2065]

Mikey-moo, that's a valid point but I'm am operating under the impression that apple Brandy heads contain loads of flavor. I could be totally off base but have read of (European) blackberry brandies on the main site that were single run with basically everything kept except the foreshot. These brandies have loads of flavor but could only be drunk in very small qualities.

I'm trying to embrace this thought process by adding more flavor and then mixing in small quantities into very clean brandy.

All this being said, I am a newbie and just trying new things. Thank you for the feedback.

[Mikey-moo]

I think they make Cachaca the same way in South America. It just seems weird to me... but what do I know?

By all means, experiment away - let us know how you get on

[masonsjax]

I keep late heads jars based on smell. If it smells more like chemicals than fruit, it goes in the feints collection. Really brandy cuts (for me) are only a tad wider on the heads side than an all grain run. Imagine how much tails you'd keep on an AG spirit run destined to age long term on wood. Basically do that on the heads side of a fruit brandy spirit run.