And now for the proper way to do this. 1. Place apples in container, can add more for a few weeks - add some brown bread. Wait till apples start to go soft. Then get a paint mixer or self made steel rod with a T at end with a nad drill and mix the apples to pulp. 2. Leave alone and wait till the top is covered by a crust. [ this depends on the temperature of your barn or cellar ] Keep measuring the sugar level AND alcohol content. 3. Then distill twice. DO NOT add water after the first destilling. First detilling run as long as you can. Second destilling, Cut off / throw away the start, for 15 lt still about a 1 small glass full - that is the poison. Keep destilling - you get up to at maximum around 70°+ alcohol and then it starts going down - yes you need an alcohol meter and the best are those who also have a thermometer inside. AND, you measure the levels from the drip-into a glass continually..... Cut OFF the second distilling when the tail starts to taste sour - if not you get sour brandy. Result should be around 60°+ alcohol. [ if you use cherries - the queen of brandies, at the end you get around 51° alcohol - no need to dilute. 4 when you have your last distilling at 65° alcohol whatever ... dilute with distilled water [ NOT the one for cars ] down to 50° - the temperature must be around 19° TEMPERATURE of the liquid. The final result in ° of alcohol is up to you. Plum brandy is never under 48° alcohol but in some countries people dilute everything down to 43°+ Alcohol . AND by the by, brandy made from apples DOES NOT taste of apples, same as plum does NOT taste of plums. One last thing, be aware of the laws in your country, never mind the size of still you use - it's what you destill that could be illegal and then hence also the still.
well i have tasted a few brandies and schnapps from serbia croatia germany from plum and apples and pears commercially bought not artisanal but they still had the smell and taste of those fruits and a bit sweet tasting and no they did not have added sugar so how you explain this when you say they do not taste of their fruit?
i have a simple homemade pot still so im thinking of collecting the low wines from the striping run and macerating some left over crushed pieces of the fruits in it for 24 hrs and putting all of that in the pot for the spirit run to add more aroma and fresh flavor pick up to carry over what do you think? it works for herbs when i made arak one time but now i am thinking that most of the flavors and aroma from the crushed fruits will end up being robbed by the foreshots and heads in my low wine and go to waste so now im thinking maybe for the striping run i should discard the heads collect as much as i can with hearts and tails hope it has high enough abv to extract the aroma and flavor from the crushed fruits for 24 hr maceration then i can do a spirit run where i will keep almost everything aside from most of the tails but may add a bit in the blend or should i not worry about it and just keep the foreshots and heads in the low wines and hope some of the flavors/aroma still carry over in the final spirit run in the hearts and tails?
Idk does your jucer separates skins,if id does return skins into mash, it is a must, some franch destillerys macurate 6 months on skins, apple skins contain most of aromas, and you will get much better spirit. Nice video btw, subbed ☺️
i am trying to make a pure apple and pear eau de vie brandy or schnapps with no added sugar and just simply using the juice i got from the fruit through my juicer and adding yeast that is it, but i put the pulp back in the juice for my mash hoping to extract more flavors and aromas and of course the mash turns into thick applesauce now and i have no pectic enzyme and the store no longer carries it,, can the fermentation still work out on its own? and will the yeast by itself eventually break up most of the pulp and i end up with more liquefaction? because idk if it will take 2 weeks or 2 months i don't mind the longer wait , my banana waragi took about 3 months but i believe the 7% pabv i got from the apples and pears should work out in a couple of weeks or so, now i have a few problems, the juice as you know quickly turns brown from oxidation and im wondering if this is normal to everyone making it or do they use citric acid or what? will it give me off bad flavors or might they be good? should i simply add water to the mash to help make it more liquid and help the fermentation or will it naturally liquify and i simply strain out the remaining pulp ? are there any suggestions?
Safty concern when distilling in doors especially with a still that is sealed with flower paste it makes more since to use a hot plate. Flower paste seals are notorious for leaking. 65% alcohol is 130 proof. Proof is simply the percent of alcohol doubled. Any kind of flower can be used to make paste to seal your steel even oat meal. You can speed up the infusion of wood by adding a hand full of toasted wood chips to a jar or any distilled spirit as well as add a single chunk of wood. The mellowing of alcohol and the flavor change that happens with aging can only be done with time, but you can make a very yummy spirit in a short time with out buying a barrel and waiting a year
Sorry to be so off topic but does anybody know a method to get back into an instagram account? I was stupid forgot my password. I love any tricks you can give me
@Santana Kameron i really appreciate your reply. I got to the site through google and Im waiting for the hacking stuff now. Seems to take quite some time so I will get back to you later when my account password hopefully is recovered.
صديقي سفالوسا .سؤال مهم جدا لو سمحت . عند فتح قنينة النبيذ بعد تعتيق هل من ضرورة ان نشرب كلها . يعني بينزع نبيذ اذا اخدنا كاسة من قنينة واغلقنا غطاء جيدا ...وتركنا شهر
@@hakanasd1 some ppl are using it. i prefer Rye flour and water because this is 100% healthy. If You dont want to use rye flour i prefer to find some kinf of sealing that is approved for contact with food
And now for the proper way to do this. 1. Place apples in container, can add more for a few weeks - add some brown bread. Wait till apples start to go soft. Then get a paint mixer or self made steel rod with a T at end with a nad drill and mix the apples to pulp. 2. Leave alone and wait till the top is covered by a crust. [ this depends on the temperature of your barn or cellar ] Keep measuring the sugar level AND alcohol content. 3. Then distill twice. DO NOT add water after the first destilling. First detilling run as long as you can. Second destilling, Cut off / throw away the start, for 15 lt still about a 1 small glass full - that is the poison. Keep destilling - you get up to at maximum around 70°+ alcohol and then it starts going down - yes you need an alcohol meter and the best are those who also have a thermometer inside. AND, you measure the levels from the drip-into a glass continually..... Cut OFF the second distilling when the tail starts to taste sour - if not you get sour brandy. Result should be around 60°+ alcohol. [ if you use cherries - the queen of brandies, at the end you get around 51° alcohol - no need to dilute. 4 when you have your last distilling at 65° alcohol whatever ... dilute with distilled water [ NOT the one for cars ] down to 50° - the temperature must be around 19° TEMPERATURE of the liquid. The final result in ° of alcohol is up to you. Plum brandy is never under 48° alcohol but in some countries people dilute everything down to 43°+ Alcohol . AND by the by, brandy made from apples DOES NOT taste of apples, same as plum does NOT taste of plums. One last thing, be aware of the laws in your country, never mind the size of still you use - it's what you destill that could be illegal and then hence also the still.
well i have tasted a few brandies and schnapps from serbia croatia germany from plum and apples and pears commercially bought not artisanal but they still had the smell and taste of those fruits and a bit sweet tasting and no they did not have added sugar so how you explain this when you say they do not taste of their fruit?
i have a simple homemade pot still so im thinking of collecting the low wines from the striping run and macerating some left over crushed pieces of the fruits in it for 24 hrs and putting all of that in the pot for the spirit run to add more aroma and fresh flavor pick up to carry over what do you think? it works for herbs when i made arak one time
but now i am thinking that most of the flavors and aroma from the crushed fruits will end up being robbed by the foreshots and heads in my low wine and go to waste so now im thinking maybe for the striping run i should discard the heads collect as much as i can with hearts and tails hope it has high enough abv to extract the aroma and flavor from the crushed fruits for 24 hr maceration then i can do a spirit run where i will keep almost everything aside from most of the tails but may add a bit in the blend or should i not worry about it and just keep the foreshots and heads in the low wines and hope some of the flavors/aroma still carry over in the final spirit run in the hearts and tails?
5:00 I love that thermometer, lmao.
Thank you. What is about calvados taste without maturing in oak barrel?
Idk does your jucer separates skins,if id does return skins into mash, it is a must, some franch destillerys macurate 6 months on skins, apple skins contain most of aromas, and you will get much better spirit. Nice video btw, subbed ☺️
you saying they leave the mash with skins to mature 6 mo before distilling?
i am trying to make a pure apple and pear eau de vie brandy or schnapps with no added sugar and just simply using the juice i got from the fruit through my juicer and adding yeast that is it, but i put the pulp back in the juice for my mash hoping to extract more flavors and aromas and of course the mash turns into thick applesauce now and i have no pectic enzyme and the store no longer carries it,, can the fermentation still work out on its own? and will the yeast by itself eventually break up most of the pulp and i end up with more liquefaction? because idk if it will take 2 weeks or 2 months i don't mind the longer wait , my banana waragi took about 3 months but i believe the 7% pabv i got from the apples and pears should work out in a couple of weeks or so, now i have a few problems, the juice as you know quickly turns brown from oxidation and im wondering if this is normal to everyone making it or do they use citric acid or what? will it give me off bad flavors or might they be good? should i simply add water to the mash to help make it more liquid and help the fermentation or will it naturally liquify and i simply strain out the remaining pulp ? are there any suggestions?
Safty concern when distilling in doors especially with a still that is sealed with flower paste it makes more since to use a hot plate. Flower paste seals are notorious for leaking.
65% alcohol is 130 proof. Proof is simply the percent of alcohol doubled. Any kind of flower can be used to make paste to seal your steel even oat meal. You can speed up the infusion of wood by adding a hand full of toasted wood chips to a jar or any distilled spirit as well as add a single chunk of wood. The mellowing of alcohol and the flavor change that happens with aging can only be done with time, but you can make a very yummy spirit in a short time with out buying a barrel and waiting a year
Sorry to be so off topic but does anybody know a method to get back into an instagram account?
I was stupid forgot my password. I love any tricks you can give me
@Clark Arturo instablaster ;)
@Santana Kameron i really appreciate your reply. I got to the site through google and Im waiting for the hacking stuff now.
Seems to take quite some time so I will get back to you later when my account password hopefully is recovered.
صديقي سفالوسا .سؤال مهم جدا لو سمحت
. عند فتح قنينة النبيذ بعد تعتيق هل من ضرورة ان نشرب كلها . يعني بينزع نبيذ اذا اخدنا كاسة من قنينة واغلقنا غطاء جيدا ...وتركنا شهر
Great knowledge. Subscribed
Nice video, thanks 😊, I have already subscribed, where is this kit available?
Thanks. I bought everything separate. There are some links in the description. Most of it you can buy on amazon or ebay, or maybe some local store
Do you have to distill a second time? Could you not just bottle what you have in the first distill?
Calvados is double distilled by definition, so sure you could but it would be something different.
Good job homie. Can i use white all-purpose flour?
no, but you can use white teflon tape
@@bigboyshobbies5731 is it healty?
@@hakanasd1 some ppl are using it. i prefer Rye flour and water because this is 100% healthy. If You dont want to use rye flour i prefer to find some kinf of sealing that is approved for contact with food
@@bigboyshobbies5731 thank you so much
very good
If during the second step you dilute with a clear fresh apple juice and do the spirit-run, this will boost all apple flavors to your calvados!
good idea ,better than water perhaps but what happens if you only run the shine alone for second distillation without any more liquid?
@ARCSTREAMS dangerous to do runs over40- 50% . That's people dilute to 40ish % on all of their runs after the1sy
Here is another idea for video: mead distillation.
I will take a look and think about it :)
Subscribed 🍷👍🏽
Thanks
wow you sure got lot of sugar from those types of apples, my reading was only 1.052
How much alcohol from the first distillation should we throw away in % of the total cider distilled? Thankss
from 20l i throw away about 100ml. I know ppl who don't throw away nothing and they are still allive, but for safety i recomend to throw some of it.
@@bigboyshobbies5731 but you only made 12ltrs no?
Too much headspace in the bucket. I would suggest doubling your recipe next time
Wtf is hurts😆