Smoke Tainted Wine - Brandy

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Smoke Tainted Wine - Brandy

Postby Rolf Boldrewood » Thu Jan 16, 2020 4:38 pm

Given the current bush fire situation, it is likely that we're going to end up with enough grapes to make around of 1000 litres of smoke tainted wine; that is, if we pick the grapes and make the wine. I was thinking of perhaps making a barrel (220 litres) of Pinot Noir as normal and then running it through a pot still for our own personal consumption. Given that smoke is a quite acceptable flavour in whiskey, I can't see why it wouldn't work in brandy.

What do you think? Worth doing? Not a lot to lose is my thinking.

Rolf
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Re: Smoke Tainted Wine - Brandy

Postby bluc » Thu Jan 16, 2020 4:44 pm

I would for sure :handgestures-thumbupleft:
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Re: Smoke Tainted Wine - Brandy

Postby wynnum1 » Fri Jan 17, 2020 6:45 am

Depends on what is in the smoke some can be very toxic carcinogens, suspected carcinogens, mutagens, teratogens (substances that are linked to birth defects) .
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Re: Smoke Tainted Wine - Brandy

Postby Rolf Boldrewood » Fri Jan 17, 2020 10:25 am

Well I was thinking that if they use peat smoke in whiskey then a bit of bushfire smoke in the brandy would't be harmful.
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Re: Smoke Tainted Wine - Brandy

Postby bluc » Fri Jan 17, 2020 10:38 am

are you gunna ferment on the skins or press the juice? Maybe press the juice instead of just crushing the grapes? Minimal smoke contact :think:
One way or another I doubt I would let an opportunity like that pass..
Last edited by bluc on Fri Jan 17, 2020 10:38 am, edited 1 time in total.
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Re: Smoke Tainted Wine - Brandy

Postby Professor Green » Fri Jan 17, 2020 6:25 pm

Rolf Boldrewood wrote:Well I was thinking that if they use peat smoke in whiskey then a bit of bushfire smoke in the brandy would't be harmful.


The difference is the smoke in scotch comes from a controlled fire using peat from a known source not just random smoke of unknown origin.

I'm not sure I'd be comfortable drinking the results.
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Re: Smoke Tainted Wine - Brandy

Postby tipsy » Fri Jan 17, 2020 6:35 pm

Professor Green wrote:
Rolf Boldrewood wrote:Well I was thinking that if they use peat smoke in whiskey then a bit of bushfire smoke in the brandy would't be harmful.


The difference is the smoke in scotch comes from a controlled fire using peat from a known source not just random smoke of unknown origin.

I'm not sure I'd be comfortable drinking the results.


:text-+1: Smelling the smoke coming from hardwood cooking charcoal can be pleasant.

Smoke from ol car tires burning....not so much :smile: :smile:
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Re: Smoke Tainted Wine - Brandy

Postby Georgio » Fri Jan 17, 2020 6:40 pm

Hi Rolf,

Without knowing where and amount of type of smoke affected your crop I would be cautious.

Peat is a well known substance. It is similar to coal. Just less dense with lower amounts of sulphur and phosphorous. Although I wouldnt eat it, when smoked in a controlled environment it can produce one hell of a smoked barely used in the worlds best malt whiskeys.

Most of the natural environment that burns in Australia is Eucalypt. I dont know where you are or know what smoke has affected your crop. However, if it is Eucalypt, the smoke is 100% most defininetely poisonous to humans.

Rolf if I can assist any further feel free to PM me.

Wishing you all the best. :handgestures-thumbupleft:
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Re: Smoke Tainted Wine - Brandy

Postby Rolf Boldrewood » Sun Jan 19, 2020 6:42 am

Thank you everyone for your comments. As it turns out the smoke has cleared and barring a major flair up of the fires (which are still going) I reckon we wont have any smoke taint to worry about. I appreciate your thoughts and agree that it maybe wasn't such a great idea.

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Re: Smoke Tainted Wine - Brandy

Postby Georgio » Sun Jan 19, 2020 6:55 am

Glad to hear mate. Excellent news hopefully no more flate ups either :handgestures-thumbupleft:
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Re: Smoke Tainted Wine - Brandy

Postby Rolf Boldrewood » Sat Mar 21, 2020 6:39 am

Interesting article. https://www.abc.net.au/news/2020-03-21/ ... s/12059540

"A Sydney distillery has agreed to buy around 50 tonnes of tainted grapes from several growers and turn it into new spirits, including a smoky brandy."
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