Jonathan Forester Posted November 9, 2008 Share Posted November 9, 2008 Can anyone point me in the right direction to find some info about cut points for various fruit eau-de-vie and aged brandies? Apple, peach, pear, cranberry, blueberry, raspberry and blackberry, etc. Link to comment Share on other sites More sharing options...
Paul G Posted November 9, 2008 Share Posted November 9, 2008 Off the top of my head, I don't recall specifically, but the first place I'd check would be Berglund's book. Beyond that, I'd offer the universal copout: by taste. Link to comment Share on other sites More sharing options...
delaware_phoenix Posted November 9, 2008 Share Posted November 9, 2008 I'd say do a prototype run, collecting in fractions. Then decide what goes in. Link to comment Share on other sites More sharing options...
Jonathan Forester Posted November 9, 2008 Author Share Posted November 9, 2008 Of course that's what I will have to do, but it's always nice to have some broad info from others. I'd say do a prototype run, collecting in fractions. Then decide what goes in. Link to comment Share on other sites More sharing options...
Charles@AEppelTreow Posted November 10, 2008 Share Posted November 10, 2008 I think pear needs to be cut earlier than apple (which I think can be run out a bit on the tails end). I've heard that raspberry is tricky, and doesn't distill repeatably. (Comment from some one at St. Julian's in MI) It's all relative, though. That's the fun bit. Link to comment Share on other sites More sharing options...
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