WI Distiller Posted October 12, 2011 Share Posted October 12, 2011 No one has posted anything on the new Brandy forums yet, so I thought I'd start things off with an apple brandy question: how are the apple brandy makers out there aging their products? Small or full sized barrels, American or French, toasted or charred, new or used? Anyone using used whiskey or wine barrels? How long are you aging it? Any thoughts on what you do and why would be interesting to hear. Link to comment Share on other sites More sharing options...
ViolentBlue Posted October 12, 2011 Share Posted October 12, 2011 having recently vised a cidery/brandyhouse, they appeared to be aging on both american and french oak, markings indicated toasted. they were aging 4 years + Link to comment Share on other sites More sharing options...
DISTILLATEUR Posted October 14, 2011 Share Posted October 14, 2011 I am using charred and toasted French oak Link to comment Share on other sites More sharing options...
Ken Posted October 17, 2011 Share Posted October 17, 2011 I am using charred American. Start in 10 gallon, then combine into 30 gallon. Transition time is based on taste and has been less than 6 months thus far. Link to comment Share on other sites More sharing options...
GaDistCo Posted November 30, 2011 Share Posted November 30, 2011 We are using charred American 10 gallon barrels for our 100% Georgia Apple Brandy... Link to comment Share on other sites More sharing options...
ViolentBlue Posted November 30, 2011 Share Posted November 30, 2011 wish apples grew a little better around here, I would very much like to make a new world Apple brandy. Link to comment Share on other sites More sharing options...
natbouman Posted June 4, 2013 Share Posted June 4, 2013 ViolentBlue, are you familiar with Westford Hill Distiller? I ask because of your use of the term "new world" apple brandy. Link to comment Share on other sites More sharing options...
Artisan Still Design Posted June 4, 2013 Share Posted June 4, 2013 cant say I have, just seemed an appropriate term. Link to comment Share on other sites More sharing options...
natbouman Posted June 6, 2013 Share Posted June 6, 2013 I really like the term, "new world" apple brandy. It does seem appropriate. It implies tradition--a heritage--while simultaneously breaking from the old world. One of the issues apple brandy has, IMO, is the handle. In the states, craft distilleries are all calling it different things--"eau de vie de pomme, apple jack," what have you. The kind of customer who is going to pay for premium, aged spirits wants to buy into a community of tastes. If everyone who produces apple brandy in the U.S. calls it by a different name coherency is lost. Link to comment Share on other sites More sharing options...
Charles@AEppelTreow Posted June 6, 2013 Share Posted June 6, 2013 Good luck getting a consensus. I think, mostly, eau de vie refers to a white spirit. Though Clear Creak uses it on their 8 year apple brandy. I thought real hard about using 'apple jack' - but the industry (wholesale/retail) feedback I got was that it's perceived as a less valuable product than simple 'Apple Brandy'. I do think that using a light char with apple brandy is 1) distinctly American and 2) really tasty. Link to comment Share on other sites More sharing options...
natbouman Posted June 7, 2013 Share Posted June 7, 2013 Yeah, the only time I've seen eau de vie being used for a brown spirit is Clear Creek's eau de vie de pomme, but since Clear Creek is relatively widely distributed I think it makes an impact. I imagine it would be hard to get producers to come to a consensus. I hope it happens, because I think the marketing advantages would be significant. Hard for a spirit to have an identity if no one is sure what to call it. Link to comment Share on other sites More sharing options...
johnsainta Posted January 11, 2015 Share Posted January 11, 2015 Could anyone provide some insight as to whether apple brandy would need to be filtered - and if so a recommended filtering mechanism - prior to bottling it? It is quite clear to the eye but unsure about any temperature stabilizing etc. Look forward to any wisdom on the topic. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now