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addemkay

fermenting or infusing

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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?

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Well, just off the cuff the first one would probably be pretty good, and the 2nd one would probably taste like sangria :) 

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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?

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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.

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