Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hey guys been awhile between posts but here goes

I've been doing a bit of reading in regards to making blackberry brandy so I've come down to 2 options and a mixture of the 2 which some would call a 3rd.

First one is blackberry jam and sugar mix with ec1118 yeast ran through my pot still

Second is blackberrys and sugar with the same yeast and same still

Or mainly jam with some fresh fruit to add some freshness to it all

Both have pros and cons mainly berries take ages to pick but are free and jam is fairly cheap and I get jars after which is handy

If anyone can help out with it all including running and ageing that would be great

Cheers jake

Sounds interesting never done anything with fruit. Someone else on here not long ago was using jam also. Will see if i can dig up the thread.

Here it is http://www.aussiedistiller.com.au/viewtopic.php?f=51&t=5160&start=20

I would go the fruit and sugar, I've been experimenting and think that equal amounts of fruit and sugar work quite well. :handgestures-thumbupleft:

How much in 30l tas?

bluc wrote:How much in 30l tas?

My last 2 fruit washes were 25L, Rhubarb 5kg to 4kg sugar and Cherry 4kg to 4kg. The fruit flavour has come through really well in both. :handgestures-thumbupleft:

To get a good yield I'd need a shit load of berries though wouldn't I?

Jakev1988 wrote:To get a good yield I'd need a shit load of berries though wouldn't I?

You would need a heap, which ever way you decide to go, run it real slow, make small cuts and age on French Oak at about 5-7g per litre. :handgestures-thumbupleft:

Made a start tonight with 10 x 500g jars in added to boiled water to dissolve then added to my fermenter I'll test the gravity in the morning prior to adding the pectin enzyme.