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message got deleted or something, so here's my reply:
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A pressure cooker is good, since it already seals, and has a built in exit port. You'll want to attach tubing to the rocker tab. Be sure the cooker has a working pressure release (it's often a plastic tab in a hole in the lid). The larger diameter tubing you use, the shorter the run you will need to condense. As pointed out before, www.homedistiller.org will help you with your setup.
Fruit brandy is fairly simple. You treat the fruit as if you are making wine. Many people suggest that you do NOT use sulfite to sanitize the mash, as it will add off flavors, but I've been running sulfated wine pressings through with no odd flavors...
You can pick up information on wine making on line or in books from your local home brew store. Other fruits won't require the full process that grapes go through, and you can pretty much use cyder recipes.
Since you are making a brandy, you can pretty much collect the first part of the initial run and come out with a good flavor. I've found that the fruit flavors tend to come out in the very top of the run.
I'd recommend, however, making a large batch of fruit wine and doing a "stripping run" on the mash as many times as it takes to run all the batch, then doing a second run with the collected first runs to make your brandy.
As far as proof, collecting until the run is a total of 40 or 30% isn't necessarily good (unless it is the stripping run). The odd flavors come out at the end of the run, and can spoil the batch if you keep collecting too long.
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Patric wrote:
Hi. I'm new to this game and I want to know more. I'm trying to put together a pot still out of a S/S 6 qt. pressure cooker. I'm not looking for the highest proof; I want to make fruit brandy the way my grandpa did. OK, make the wine, run it once through a pot still, sit with your buds and enjoy. I'm looking for the flavors of the mash, ie, peaches, pears, crab apples... The proof is not the idea. Making something 30% or even 40% that keeps the taste. Oh yeah. I remember tasting some of Grampa's elderberry brandy and I got hooked. He had a small pot in the barn and did what he did.
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A pressure cooker is good, since it already seals, and has a built in exit port. You'll want to attach tubing to the rocker tab. Be sure the cooker has a working pressure release (it's often a plastic tab in a hole in the lid). The larger diameter tubing you use, the shorter the run you will need to condense. As pointed out before, www.homedistiller.org will help you with your setup.
Fruit brandy is fairly simple. You treat the fruit as if you are making wine. Many people suggest that you do NOT use sulfite to sanitize the mash, as it will add off flavors, but I've been running sulfated wine pressings through with no odd flavors...
You can pick up information on wine making on line or in books from your local home brew store. Other fruits won't require the full process that grapes go through, and you can pretty much use cyder recipes.
Since you are making a brandy, you can pretty much collect the first part of the initial run and come out with a good flavor. I've found that the fruit flavors tend to come out in the very top of the run.
I'd recommend, however, making a large batch of fruit wine and doing a "stripping run" on the mash as many times as it takes to run all the batch, then doing a second run with the collected first runs to make your brandy.
As far as proof, collecting until the run is a total of 40 or 30% isn't necessarily good (unless it is the stripping run). The odd flavors come out at the end of the run, and can spoil the batch if you keep collecting too long.
--------------------------
Patric wrote:
Hi. I'm new to this game and I want to know more. I'm trying to put together a pot still out of a S/S 6 qt. pressure cooker. I'm not looking for the highest proof; I want to make fruit brandy the way my grandpa did. OK, make the wine, run it once through a pot still, sit with your buds and enjoy. I'm looking for the flavors of the mash, ie, peaches, pears, crab apples... The proof is not the idea. Making something 30% or even 40% that keeps the taste. Oh yeah. I remember tasting some of Grampa's elderberry brandy and I got hooked. He had a small pot in the barn and did what he did.
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