Boomgate wrote:Ok, lots of people have looked but no responses... i guess I will need to figure it out myself.
Nectarines are naturally a pretty low sugar fruit, so will need to add more than to something like a plum...
I am thinking of something like this, it is basically a mix of a plum brandy and a TPW wash:
3 kg's of Nectarines (pulped)
5 kg's of white sugar
20 ltrs of warm water (around 30' centigrade)
80 grams of Lohans yeast
Bear in mind this is going to go through my reflux still so the remaining flavour would be minimal, but still hope to get a bit of it through...
MacStill wrote:Everything in your recipe looks fine except for the Lowans yeast, I would use a wine/champagne yeast like EC1118 or the likes :handgestures-thumbupleft:
Triangle Going Sick wrote:For that amount, you'll only need 5-7grams....I reckon it will smell real nice when fermented. :handgestures-thumbupleft:
dogbreath vodka wrote:This might be of interest.
Palinka
The bloke is in Hungary and regularly does fruit washes.
DBV
Boomgate wrote:Interesting fact... Nectarine pits (along with many other stone fruit) have Cyanide in them... enough to kill a small child apparently... I am guessing you should never use the stone in flavouring.
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