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Hello from Melbourne
Posted:
Sat May 23, 2020 9:07 pmby Palinka Dave
I am semi new to this game, I have a turbo 500 alembic pot still, and have made several runs of plum brandy or slivovica as our grandfather called it, and I think I make a pretty good drop. My friends are also either happy with it, or too polite to tell me the truth.
I am now interested in making pear and apple brandy and am looking for some advice.
Re: Hello from Melbourne
Posted:
Sun May 24, 2020 8:21 amby Doubleuj
Hi Dave, welcome here mate
Re: Hello from Melbourne
Posted:
Sun May 24, 2020 9:27 amby andybear
Hi Palinka, welcome to AD. Have a look through the recipe section and even the fruit and nuts section, there's heaps of good info there. Cheers
Re: Hello from Melbourne
Posted:
Sun May 24, 2020 12:58 pmby Palinka Dave
Thanks for the welcome, I'm wondering whether it's better to ferment crushed or mashed fruit, or run it thru a juicer first and ferment "juice" is there any value in the pulp and skins, or maybe run it thru the juicer and put all the pulp back into the ferment as well? Any thoughts out there?
Re: Hello from Melbourne
Posted:
Sun May 24, 2020 2:00 pmby bluc
Have only run one lot fruit, apples, i just used the juice. Apparently lot good flavour in skins and pulp. Next time will juice it and add pulp/skins back..
Re: Hello from Melbourne
Posted:
Sun May 24, 2020 9:51 pmby Professor Green
Welcome to AD Palinka Dave.
Cheers.
Prof. Green.
Re: Hello from Melbourne
Posted:
Mon May 25, 2020 9:15 pmby woodduck
Hi mate, welcome :greetings-waveyellow: