Aussiedistiller, Home Distilling, Moonshine, Home Brew

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

I would for sure :handgestures-thumbupleft:

Depends on what is in the smoke some can be very toxic carcinogens, suspected carcinogens, mutagens, teratogens (substances that are linked to birth defects) .

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.

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..

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.

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:

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:

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.

Rolf

Glad to hear mate. Excellent news hopefully no more flate ups either :handgestures-thumbupleft:

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."