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Hi,
I have a certain amount of 5% cider that I would like to convert in flavorful brandy to be aged on wood and some white stuff to be enjoyed as schnapps.
The fully modular SD concept is great but then one must make a choice of configuration when doing a run, not an easy task!
I am trying to figure out if I should strip or go straight from wash and then how many plates to use (I have 5). Would a packed section be of any interest for a schnapps?
Any type of advice is appreciated.
Comments
I wouldn't be stripping it or using the packed section. Apple flavour is mostly in the heads so including some late heads will get you more flavour. You need to be careful though as too much heads is easy to do.
I'd be starting with three or four plates and trying it from there.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Sorry for the thread dig, I did something similar mid 2014 4 plates 2.5/lph 2400w sobgle run 200ml fores 600ml heads 300ml late heads 600ml hearts 300ml early tails and then stripped the rest
30l wash Aged enough to make 1l of 40% I used french oak , stuff was amazing need to make some more
Yeah I've been collaborating with an organic wine maker and making some no sugar, yeast, chemicals... metro sexual type brandy. It is so good. I have been using 4 plates. You need to be really careful with the heads cut, grapes throw heaps of heads. Really slow heads takeoff is important. Just experimenting with some made with 7 plates and a packed section. It is really delicate flavor wise, but it seems like it might be the best one yet.
No yeast eh?
That's a new one, pray do tell.... >-)
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Thought that yeast was one of those kinda necessary ingredients.
I'm sure he means no added yeast, but had to pick him up on it for a laugh.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
blood magic
Just like German beer :)
No added yeast maybe?, they use the natural yeast on the grapes because they recon they never have too ferments the same, and the wine tastes different each time. They are all about flavour these metro sexuals (hipsters).
I'm hearing you brother.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand