Aussiedistiller, Home Distilling, Moonshine, Home Brew

I have access to around 25ltrs of jabuticaba berry wine that my father in law made a couple of years ago. I also have a new 4 plate bubbler :D .
I dont know much about the do's and don'ts with distilling berrys.
A bit of research shows you can get jabuticaba liqures. But thats a bit different isnt it?
Is it worth trying? Or is there some "don'ts" associated with this....
Thanks,
Ash

Double the fores and do tight cuts where heads are concerened. Other than that all good proceed as normal. Not sure what yield you will get.. :handgestures-thumbupleft:

bluc wrote:Double the fores and do tight cuts where heads are concerened. Other than that all good proceed as normal. Not sure what yield you will get.. :handgestures-thumbupleft:

Thanks bluc, will run it this week then. :handgestures-thumbupleft:
Yeah, not sure on yield, but experience will be gained and its better than turfing it out..
Ash

Let us know the outcome, interested on the results :handgestures-thumbupleft:

copperhead road wrote:Let us know the outcome, interested on the results :handgestures-thumbupleft:

Will do mate :handgestures-thumbupleft:

I will wager that it's going to be good! I would think that similar to grape spirit it'll do well being aged on oak. I have three jaboticaba's growing but they're a wee way off producing.

Good luck!

bluc wrote:Double the fores and do tight cuts where heads are concerened. Other than that all good proceed as normal. Not sure what yield you will get.. :handgestures-thumbupleft:

Would this apply to wine as well?

Nino wrote:

bluc wrote:Double the fores and do tight cuts where heads are concerened. Other than that all good proceed as normal. Not sure what yield you will get.. :handgestures-thumbupleft:

Would this apply to wine as well?

It is Wine that he is going to run. :handgestures-thumbupleft:
I'm pretty sure what bluc is explaining is there are more fores that will come from fruit, wether it's grapes, pears , apples ect....

coffe addict wrote:I will wager that it's going to be good! I would think that similar to grape spirit it'll do well being aged on oak. I have three jaboticaba's growing but they're a wee way off producing.

Good luck!

That was going to be my next question haha. Aging, you reckon on oak is the go?? And how long are we looking at?
Thanks, Ash.

copperhead road wrote:

Nino wrote:

bluc wrote:Double the fores and do tight cuts where heads are concerened. Other than that all good proceed as normal. Not sure what yield you will get.. :handgestures-thumbupleft:

Would this apply to wine as well?

It is Wine that he is going to run. :handgestures-thumbupleft:
I'm pretty sure what bluc is explaining is there are more fores that will come from fruit, wether it's grapes, pears , apples ect....

Thanks :)

Ash, is the wine 'drinkable'? ie. not soury or off... If it is a fair drink as a wine, just drink it cos if it is around 10 or 12%, well, 10 or 12% of 25 lit is not a lot of booze that will be collected after distillation, assuming you adjust for fores and tails...not a heap of hearts.If you do decide to distill, take off more fores than a normal sugar wash as more methanol is produced with a fruit based wash.You will need to use a pot still(obviously) and take it off very slowly otherwise the flavour is pretty ordinary, with little fruit carry over.A few months on oak will help take the sharpness out and give it a nice colour.

I ran some very ordinary Cider through 4 plates, lightly oaked it(French) and it turned out awesome, also have some Rhubarb and Cherry brandy aging now. Just lighten up on the cuts(smaller), let them air and taste test. :handgestures-thumbupleft:

TasSpirits wrote:I ran some very ordinary Cider through 4 plates, lightly oaked it(French) and it turned out awesome, also have some Rhubarb and Cherry brandy aging now. Just lighten up on the cuts(smaller), let them air and taste test. :handgestures-thumbupleft:

Rhubarb brandy sounds delicious, did you cook it first like you would normally do for a desert pulp :think:

Kenster wrote:Ash, is the wine 'drinkable'? ie. not soury or off... If it is a fair drink as a wine, just drink it cos if it is around 10 or 12%, well, 10 or 12% of 25 lit is not a lot of booze that will be collected after distillation, assuming you adjust for fores and tails...not a heap of hearts.If you do decide to distill, take off more fores than a normal sugar wash as more methanol is produced with a fruit based wash.You will need to use a pot still(obviously) and take it off very slowly otherwise the flavour is pretty ordinary, with little fruit carry over.A few months on oak will help take the sharpness out and give it a nice colour.

The wine is drinkable, a little bitter, but i'm not much of a wine drinker. Not expecting a lot out of it, would rather get a bottle or 2 of schnapps out of it. Might see how it goes keeping it clear for a while. Then i can throw some oak in if im not happy with the flavour.

TasSpirits wrote:I ran some very ordinary Cider through 4 plates, lightly oaked it(French) and it turned out awesome, also have some Rhubarb and Cherry brandy aging now. Just lighten up on the cuts(smaller), let them air and taste test. :handgestures-thumbupleft:

The rhubarb does sound nice. Yep, will be running it slowly through 4 plates. Will be the christening run for my new bubbler :handgestures-thumbupleft:

copperhead road wrote:

TasSpirits wrote:I ran some very ordinary Cider through 4 plates, lightly oaked it(French) and it turned out awesome, also have some Rhubarb and Cherry brandy aging now. Just lighten up on the cuts(smaller), let them air and taste test. :handgestures-thumbupleft:

Rhubarb brandy sounds delicious, did you cook it first like you would normally do for a desert pulp :think:

Freeze and macerate with sugar for 3 days then top up with water and ferment with country wine yeast. :handgestures-thumbupleft:

On the aging I have some red wine brandy that was aged 2yrs in a barrel. It's amazing.
No it's not my creation, like most things time is your friend.

I finally ran this last night! Had around 25ltrs of wash and ran it slowly through 4 plates. Yield was quite low. I turfed 250ml fores and then collected 7 jars of 180ml at 90%. Then another 200ml with no reflux running very quickly down to 20%. The smells were very nice!
After deciding on cuts, i ended up using all of jars 3 to 5 and half of jar 2 as the jabuticaba smell from it was very nice, but not harsh like jar 1.
So i got about a litre of 40% to keep. ( gave 700ml to the father in law )
Low yeild, but smells beautiful. The aroma of the wine carried through nicely. Will air out a bit more and keep it clear i think.
Ash.