Wobblyboot wrote:I do it every year with fruit. With apples I core them and rest goes in fermenter and then all into boiler when finished, makes a very nice drink in a year or so :handgestures-thumbupleft: haven't tried just juice, let us know if the flavours make it up the column?
wynnum1 wrote:Is there anywhere that the concentrate can be purchased if you had concentrate could water down to required gravity and not have to add sugar.
hillzabilly wrote:wynnum1 wrote:Is there anywhere that the concentrate can be purchased if you had concentrate could water down to required gravity and not have to add sugar.
Have a look in a HBS they useually have it around the beer malt tins ,is used for apple cider and may come with yeast as well that suits the flavour profile ya lookin for,I was going ta try a few myself one day.Have a snoop at https://www.ibrew.com.au/collections/cider cheers hillzabilly ;-)
Bosvelk wrote:Ran it on Monday, ended up with 2.4L hearts at 92%
The flavour has carried over Nicely :)
Will let it is a few days then water some down to 40% for a clear schnapps and then some on French oak also some to get diluted down with appl juice to 35% to make a liquor
Kenster wrote:Wobbly, i have a heap of apples but was reluctant to try as i was afraid the flav carry over would be only slight and not worth the exercise. Do you get a distinct apple flav? How many kg of fruit would u use.( have used plums and the flav is 'just')
Do you think/know whether the apple skins impart flav as i have a little machine which cores/slices and peels them...maybe i just collect the peels?
Hillzz... Pears??? any reasonable result with decent flavour carry over? Tail end of fruit season...busy, busy.
Sorry, this is a bit off topic re. this post.
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