That's right, I'm just thinking that somewhere around the end of October or the beginning of November, I'll have to make time for apple juice and, at the end of the year, in the cold, to make some apple brandy. Exciting times 😜
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Best perspectives for the near future!
For the “Calvados”, do you distil the cider or do you put the apple with pulp in to ferment?
The latter doesn't work at all for me, as I don't have a stirrer in the kettle. The pulp burns immediately. 😮
I tried apple juice once when it was no longer drinkable, and it was fine. The last time I made pears, they were not durable, and I picked them as they fell from the trees (I have four old pears, and I cleaned and cut them and threw them in a barrel for fermentation). I have an old 80-litre cooking kettle from my late father, and I cooked fermented pears.
I was okay with both, not top-quality booze, but drinkable... 😵💫
But I'm not a pro; I just watched my dad do it, and he wasn't a pro either.
I also have an old 80 litre kettle - as is usual in the countryside. I ferment around 200 litres of apple juice in a stainless steel barrel to make cider. What is not used for cider vinegar is then put into the distiller. It's all right for home use.
The problem with pears is that you need the right variety. They need an incredible amount of flavour. But, as I can see, we are both pure amateurs.😊
True, but no matter what, making brandy is always fun. 😀
Evo, pre pet godina, par slika https://ecency.com/alcohol/@seckorama/from-the-middle-ages