Damson Brandy

[hampk]

I have four litres of fermented-out damson wine which isn't up to the standard of the other four demijohns.

I thought I'd try chucking it in the Airstill, but I'm not exactly sure what I'm doing so any thoughts will be well-received.

I'm thinking of taking 1.5 litres uncut as per the Airstill Best Practice guide, and then re-running taking 100ml jars for cuts, and stopping when ABV drops to 30%.

I'm not expecting much but you never know! Anyone done this sort of thing before?

Cheers

Hampk

[Toper]

I have distilled damson wine with pleasant results though using a pot still and, in far lager quantities than the 4 litres you mention.

As a wine, probably in the region of 12% abv, you have something around 480 to 500cl of pure alcohol to deal with, unlike the sugar wash used in the Guide illustration, which would be rather stronger I think.

The Stripping run would deplete the total alcohol somewhat, whilst , in the Spirit run, the disposal of fores, and separation of first heads and then tails, ceasing altogether at a reading of 30% abv would mean that very little would be available as hearts.

If the wine in question is below par then it might serve as an experiment for future reference, should you have a larger surplus to deal with.

Good luck should you try it.

[hampk]

Thanks for your thoughts, Toper. They mirror mine really - I wasn't expecting to get much more than half a bottle out. Thing is, SWMBO really likes the damson wine, so I can't experiment with too much of this year's vintage!

Cheers

Hampk

[Toper]

Just as a rider to this thread, in areas where Slivovitz is widely produced, some do oak age it, though many don't. Additionally, as a flavour enhancer, some make a practise of cracking the stones and including in the fermentation

I am sure that should you explain to SWMBO that plum brandy was a favourite tipple of Haggard, then SHE might grant you licence.

[hampk]

I didn't know that! Interestingly my wife (the SWMBO mentioned in my previous posts) and I nicknamed my step-daughter Ayesha several years ago!

I'll probably run the damson this weekend and I'll report back in due course

Cheers

Hampk

[Mash]

Cripes I do hope it comes out better than Slivovitz - tried that - yikes.

[hampk]

Well the strip run is under way. I have to say that the smell does not currently forebode good things..

I shall follow it through and see what I get!

Cheers

Hampk

[hampk]

Well the stripping run is done, and wow did it smell bad.. That having been said, the distillate did taste of damson, so I guess that's a good thing, maybe.

Spirit run in the next couple of days and I guess we'll see if there's anything left.

Cheers

Hampk

[hampk]

Ok, I thought I'd better report back on this one!

I did a spirit run last night, and after cuts today, I have just under a bottle of what I'm going to describe as damson grappa. Obviously it's not brandy, as it's clear, but it actually tastes really quite nice, with quite a reasonable damson flavour, and a noticeable bite, hence terming it grappa.

As an experiment, definitely worth while, and I'll certainly have another go (possibly with a bigger quantity) next year.

Cheers

Hampk

[Mash]

I was watching this with interest. Really pleased... I had my fingers crossed for you.

[hampk]

Thanks Mash. It's now resting in a rather nice bottle that had limoncello in it when purchased. It'll be interesting to see how it changes with time, if it lasts long enough

Cheers

Hampk

[Mash]

I have to say this sounds like a good use for y' plums. [sorry]

Seriously. Having made some plum wine in the past. It is terrible stuff to get to clear and a little bit underwhelming. I always thought it was not really worth the effort.

I did taste slithery bits - like I mentioned - and was also was massively underwhelmed.


Maybe you are on to something ........

[chill]

slithery bits! Damn I almost spit tea out my nose. Perhaps the best auto-incorrect ever!

[Easydrinker]

I try and filter slithery bits out of my product.
I find it makes for a better macerated product.

Robert.

Trying hard to keep a straight face here.

[RumJohn]

Obviously it's not brandy, as it's clear,
Hampk

To save you a little head beating against the wall - distilled spirits come out clear, barring any disasters, such as puking. The color in brandy is as a result of being exposed to wood during the ageing process.