Many fruit brandies are not distilled from wines, but directly from the fermented mash. Raspberries are not fermented (too little sugar an them), they are macerated (the aromatic components are leached out in neutral alcohol) and then distilled; you may also hang them in a cage in the pot still, as botanicals are in gin production; the rising alcohol vapor takes the aromatic components for a ride. Tannins are not large particles, they are chemicals contained within those; some tannin content is desirable in heavy wines; too much of them makes the wine harsh, so the art is to draw the wine from the mash at the right moment.
Pot distilled is for flavor. While the vertical still is for the highest ABV and strips the liquid of its flavor- so u end up with vodka! If thats what u want. Some stills are electric, plug it in and go!! All of this is very small batch. Why do all this, just pay the price at the store and if you dont have one, some can ship a bottle or case to you- its cheaper & easier! I'll drink to that!! I like liquor made from items not grown in my area of the world, as well as food- meats and cheese! Who wants to keep eating or drinking the same thing over & over again?? NO ME!! i want to see how the other 1/2 life! Don't you??😄
Your video missed so many facts. What about explaining why the heads get thrown out? Methanol, aldehyde, acetone, etc., are dangerous chemicals that evaporate first and therefore the boiler is brought up to 70 degrees slowly to allow these to evaporate first ahead of the desired ethanol in the hearts. Tails don't always get thrown away and can be gathered until a suitable quantity is reached for re distillation. Unique characters are achieved by distilling the tails multiple times. And what about actually staying that it's the fusil oils that cause the off flavours in the tails? And you showed reflux stills but only explained the boiler, vapour trail and condenser. What about the reflux process? Generally an ok rundown but either your research was insufficient or I don't know.
Oak barrels are typically used to age brandy, and they contain compounds For the same reason Oak Barrels are preferred as they contains compounds like: Lignin (which provide vanilla flavour), Hemicellulose (during barrel toasting, this compound is caramelise, imparting caramel flavour), and obviously Tannins (which adds subtle texture and spiciness)
The main fruit used is grapes which you didn’t mention at all. Instead, you gave a long list of fruits and ended with “etc”. Stopped the video after this. Do better.
Many fruit brandies are not distilled from wines, but directly from the fermented mash.
Raspberries are not fermented (too little sugar an them), they are macerated (the aromatic components are leached out in neutral alcohol) and then distilled; you may also hang them in a cage in the pot still, as botanicals are in gin production; the rising alcohol vapor takes the aromatic components for a ride.
Tannins are not large particles, they are chemicals contained within those; some tannin content is desirable in heavy wines; too much of them makes the wine harsh, so the art is to draw the wine from the mash at the right moment.
Thank-you for the added information..This is just a general process
Any fruit juice with sugar and yeast turns into wine it just might not be strained
Thanks 🙏
Pot distilled is for flavor. While the vertical still is for the highest ABV and strips the liquid of its flavor- so u end up with vodka! If thats what u want. Some stills are electric, plug it in and go!! All of this is very small batch. Why do all this, just pay the price at the store and if you dont have one, some can ship a bottle or case to you- its cheaper & easier! I'll drink to that!! I like liquor made from items not grown in my area of the world, as well as food- meats and cheese! Who wants to keep eating or drinking the same thing over & over again?? NO ME!! i want to see how the other 1/2 life!
Don't you??😄
Your video missed so many facts. What about explaining why the heads get thrown out? Methanol, aldehyde, acetone, etc., are dangerous chemicals that evaporate first and therefore the boiler is brought up to 70 degrees slowly to allow these to evaporate first ahead of the desired ethanol in the hearts. Tails don't always get thrown away and can be gathered until a suitable quantity is reached for re distillation. Unique characters are achieved by distilling the tails multiple times. And what about actually staying that it's the fusil oils that cause the off flavours in the tails? And you showed reflux stills but only explained the boiler, vapour trail and condenser. What about the reflux process? Generally an ok rundown but either your research was insufficient or I don't know.
6:27 How does interacting with the wood & air give brandy flavors of vanilla, caramel, etc?
Oak barrels are typically used to age brandy, and they contain compounds
For the same reason Oak Barrels are preferred as they contains compounds like: Lignin (which provide vanilla flavour), Hemicellulose (during barrel toasting, this compound is caramelise, imparting caramel flavour), and obviously Tannins (which adds subtle texture and spiciness)
Can we skip aging
please to be not redeem wine
Saar, SAAR!
If so, it is dangerous and it is also forbidden to drink alcohol because it makes you lose your mind and focus 🤷🏻♂️
'Promo sm' 😪
No washing, you are removing all wild yeast, slowing down fermentation…
You could freeze the fermented fruit juice, since alchol doesnt freeze and then separate it from the frozen fruit juice! (SLICK HA?)
The main fruit used is grapes which you didn’t mention at all. Instead, you gave a long list of fruits and ended with “etc”. Stopped the video after this. Do better.
Please do watch it again without skipping, after 10 seconds, I specifically mentioned it and focused on the same
lol the video literally talks about the difference between grape and other brandies...