D Jamison Posted January 8, 2022 Share Posted January 8, 2022 I made a apple Brandy out of cider from a local cider Mill no sugar added. I used a column still but like a pot still no plates did a stripping run and a final run product ran average at 158 proof barrel it in a used Bourbon barrel 15 gallons for one year. At 125 proof. My question is when bottling do people normally sweeten their brandies and what proof would you consider bottling for popular taste people seem to like sweet brandies mine is more like a bourbon or American whiskey? Thank you looking forward to some insight. Link to comment Share on other sites More sharing options...
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