Brandy

[Anavrin]

My first 23lt batch of sav blanc has now finished fermenting, I was thinking of doing another one and runing them both together but I've decided to run just the one for now, I think I'm going to strip it using 1 plate, so a double distil and collect in 200ml jars noting the abv for each.

After deciding on my cuts I'll note the abv's for the hearts, each subsequent batch will be made following the same hearts cut, measured and collected using only the parrot abv but with recycled fients added to each batch from the last, I'm going to do 4 kits in total so this is getting quite expensive!! Even with a cheap wine kit its £28 a batch for the wine kit, £112 for 4 to give an estimated 8-10 litres!

Then I'll decide what to do with it before putting it on oak, I've always wanted to make some Port which is made by fortifing a half fermented red wine with un-aged brandy before aging the end result on oak, a bit off topic but here's a link to the Taylor's website about how they produce their port, it's intresting if you like Port and fancy having a go

http://www.taylor.pt/en/what-is-port-wi ... port-made/

[Mash]

Would a pot style still/setup be better to retain some of the flavour?

[Anavrin]

Hi Mashy

I was originally thinking to strip and spirit run but when I tought about it, it's 23lts to start with to give me 4-5 litres of strip, no where near enough to be able to do a spirit run, my boilers capacity is 50lt and at least 12lt is needed to cover the electric element.

I'm pretty sure enough flavour will carry over plus I get to collect a batch of feints for next time, this will add additional flavour to my next lot of hearts which will be mixed in with this batch anyway

[Mash]

I was just concerned about a column giving you a cracking good neutral - and negating all the good work that the white wine wash brings to the party.

Port is exactly what I use it for.

[Admiral Toad]

2 weeks in the DJ with the oak dominos and colours starting to look good

[Anavrin]

My brandy experiment has come to an end for now, the cheap Sav Blanc kit made a pretty ok wine which my other half has taken shine too

[chill]

After a couple weeks on chips, mine is tasting much better now. This might work out after all.

[Mash]

Mabbee shake some air in.

[chill]

I think it was just the aging. Rum is like this too, only more so. It tastes nasty off of the still but improves quickly with some time on wood. Other things, like bourbon take OK off of the still, at least to me. I may not be a discriminating drinking