If you take a dry hard cider & run it through the still you get kickass apple brandy.
I’ve got 12 gallons of cider that should yeild 2.5 gallons of brandy that goes into a charred white oak cask for aging. It’s on the “to do” list.
Who wants to stop by Bear Swamp for a tasting?
address please :) I'll bring some of mine
11 gallons in carboys are perking along nicely. They live in the basement at an almost steady 60 degrees which is ideal for the wine yeast recommended at the brew store. I kept one gallon of the original juice ( procured from a nearby orchard who brag on growing cider apples) and froze it for later use as a back sweetener or flavor enhancer if it gets too flavorless.
Maybe mid march it will be all finished, filtered, and bottled. Party that night :) then let much of it sit for another couple months and have nice cold hard apple cider for the warmer months.
This fermenting thing is addictive. Bought a 6 gallon wine kit which went well, was a big hit with the family, and keeps the cost of good wine down waaaaaaay low. I'm not much of a drinker but this puts me in a spot where I and several friends could be :)
Edited by pharmer, 17 December 2018 - 09:36 AM.