100 liters of apple cider 7%ABV, single pass distilled with a 4 plates column still. Takeoff abv around 88%ABV through entire run. Around 3.5 liters collected. What came out is a pretty neutral tasting brandy, not much apple aroma. Disappointed for our first run with our new gear.
What should we do to achieve a flavorfull apple brandy. Less plate? Lower takeoff abv? Any other cue?
Thanks in advance.
Apple brandy
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still_stirrin
- Master of Distillation
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Re: Apple brandy
Here you go... http://homedistiller.org/forum/viewtopi ... 68085//url
Cranky has your answers. And if you look for it, you’ll find a lot more info.
ss
Cranky has your answers. And if you look for it, you’ll find a lot more info.
ss
My LM/VM & Potstill: My build thread
My Cadco hotplate modification thread: Hotplate Build
My stock pot gin still: stock pot potstill
My 5-grain Bourbon recipe: Special K
My Cadco hotplate modification thread: Hotplate Build
My stock pot gin still: stock pot potstill
My 5-grain Bourbon recipe: Special K
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frunobulax
- Rumrunner
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- Joined: Mon Dec 17, 2012 3:23 pm
- Location: Sunny N.J.
Re: Apple brandy
Use less plates. I have 4, but only ever use 2 because more plates strips too much flavor, for my taste. Also remember your compressing everything, so alot of the flavors
may have come over early, or late, and need to be blended back in. The sweet spot for my still is 2 plates at 80-84% .
Edit** Must have posted at the same time as SS. That thread is a good read.
may have come over early, or late, and need to be blended back in. The sweet spot for my still is 2 plates at 80-84% .
Edit** Must have posted at the same time as SS. That thread is a good read.