addemkay Posted March 30, 2018 Share Posted March 30, 2018 What kind of differences would there be in the end product of a brandy when comparing fermenting the fruit and distilling that, as opposed to making a brandy from wine and then infusing it with the fruit? I assume the fermented fruit brandy would have a stronger flavor, but what differences would I be looking at? Anyone ever tried a taste test or have experience in this? Link to comment Share on other sites More sharing options...
Roger Posted March 30, 2018 Share Posted March 30, 2018 Well, just off the cuff the first one would probably be pretty good, and the 2nd one would probably taste like sangria Link to comment Share on other sites More sharing options...
bluestar Posted April 1, 2018 Share Posted April 1, 2018 The former would be a fruit brandy; the later would be a fruit-flavored brandy (brand flavored with fruit), not fruit brandy. Is that what you mean to compare? Link to comment Share on other sites More sharing options...
Sator Square Distillery Posted April 6, 2018 Share Posted April 6, 2018 If you're infusing with real fruit after distillation you may also have to consider your filtering process. Pectin can get suspended into your spirits and may need a serious cold filtering to sort out. Link to comment Share on other sites More sharing options...
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