How To Make Moonshine Fruit Mash?

For this recipe you will need: –

• 6lbs of frozen strawberries
• 5 gallons of filtered water
• 5 lbs. of sugar
• Yeast starter

1. Start by pulling your strawberries out of the freezer and allowing them to thaw.
2. Pour one gallon of water into a pot and heat to 90°F.
3. Once the water is 90°F, pour in all of the sugar and stir until fully dissolved.
4. Once the strawberries are thawed mash them into a puree and add the sugar syrup.
5. Pour the mix into a fermenter and add the remaining 4 gallons of filtered water.
6. Make a yeast starter. If you are unsure of how to make a yeast starter, refer to the video below.
7. Once your mash is 70°F, you can add your yeast starter to your mash. Aerate your mash by picking it up and shaking it or passing it between the fermentation bucket and the cooking pot about 10 times.
8. Add an airtight lid and an airlock and let ferment for 7-14 days.
9. After fermentation, strain your mash and distill as normal.

How to make moonshine mash from apples?

Cut up apples and put in a food processor and blend up 2. Put blended up apples & 1 gallon of water in a large stock pot and heat up to 160 degrees 3. Empty apple mash into a large enough container to mix in the additional 5 gallons water and 3 cans of concentrate. Stir in the 6 lbs of sugar until totally dissolved.

How much yeast for fruit mash?

If there are no directions available, use 1 tablespoon per 5 gallons of mash.

Can you put fresh fruit in moonshine?

This blog provides information for educational purposes only. Read our complete summary for more info. October 2, 2014 Last updated May 1, 2023 High proof alcohol can be made using any fruit that has a high sugar content. Peaches are fairly sweet and actually work great for this. However, did you know that there are numerous ways that one can make peach moonshine ? In this article we’ll describe the entire process, step by step, for making 3 types of alcohol using peaches.

How long should fruit mash ferment?

Directions for Making Potato Vodka Mash: –

1. The first step is to fully clean all of your potatoes using a scrub brush to make sure all the dirt is removed.
2. Next, cube your potatoes and add to a large pot. Fill with water so the potatoes are completely submerged. Boil until tender (about 20 minutes).
3. Do not drain the water. Instead, use an immersion blender (recommended) or mash by hand (ouch) until well blended.
4. We recommend using a cheesecloth for this recipe. Add your ingredients to a cheesecloth and then add filtered water until your 7-gallon mash pot is filled.
5. Heat the mash stirring constantly until it reaches 140 °F.
6. Add the malted barley and stir well to fully combine.
7. Maintain a 140 °F temperature for 20 minutes. Stir for approximately 30 seconds every four minutes.
8. Increase the temperature to 152 °F for one hour. Stir for approximately 30 seconds every 10 minutes.
9. If you have a hydrometer, use it to take a gravity reading. If it is below 1.065, add sugar to reach 1.065
10. Cool mash overnight in a cool dark room to fully allow the barley enzymes time to break down the potato starches.
11. Once your mash is cool, place in a fermentation pot.
12. Prepare a yeast starter. Add to your mash and aerate by pouring your mash between your cooking pot and fermentation jug about 10 times.
13. Add an airtight lid and airlock to your fermentation pot and let your mash ferment for about 7-14 days or until there is no activity in the airlock for 2 days.
14. Once fermentation is finished, strain well and distill as normal.

For more information on how to clear, distill and fractionate your mash refer to our How to Make Moonshine guide.

Should you stir fruit mash while fermenting?

Final Thoughts – Stirring the mash after adding the yeast is not a good idea. You risk disrupting the fermentation process that turns sugar into alcohol. Instead, make sure your mash has the optimal conditions for the yeast to thrive. : Do You Stir Mash After Adding Yeast? 4 Things To Know

Will apples go bad in moonshine?

Flavored Moonshine – Moonshiners love to produce different flavors of spirits. A few good examples are apple pie moonshine, cherry pie moonshine, jalapeno peach moonshine, and key lime moonshine. These moonshines have added sugars and flavorings that result in a different taste.

1. Unopened, flavored moonshine won’t change much and it won’t go bad.
2. The fruits in unopened moonshine are preserved by the alcohol which prevents it from going off.
3. These fruits can however become much more concentrated with alcohol and it is often best to discard the fruit.
4. When moonshine is opened it can go off because the moonshine will evaporate leaving the fruits vulnerable to rotting.

This however isn’t very likely to happen any time soon. It will take many years for a bottle of unopened moonshine to expire.

Can you put too much yeast in your mash?

How to Prepare Mash › › How to Prepare Mash AMOUNT Use this ratio – 2 to 4 grams of dried yeast for every gallon of mash. The foamy, rocky head of yeast called kraeusen, should form during the first four hours of fermentation. It could lag up to 24 hours which should be fine. You have to pitch in some more yeast if it takes longer than a day to form,

• The ” 100 grams of dry yeast per 5 gallons ” rule only applies to a pure sugar mash where you aim to turn it into vodka or as a base spirit for liquors.
• With more than 4 grams of yeast per gallon will effect undesirable sulfur flavors that can be difficult to get rid of.
• However, take note that over pitching would be preferable than under pitching yeast.

Over pitching can get you some off flavors but they can be eliminated with a lot of exposure and secondary ferment. While, under pitching results to a long lag time that makes the mash at risk of contamination. NUTRIENTS During the fermentation, we want to keep the yeast happy so it can make the most out of our sugar.

1. So we keep them fed and provided with proper nutrition.
2. By saying that, nitrogen must be present! DAP (Diammonium phosphate) is usually used as yeast nutrient.
3. Ammonium salts or ammonia are also great sources of nitrogen.
4. A sugar wash typically needs 2 ml.
5. Of ammonia per liter of mash.
6. Also, do not supply the yeast with excessive nutrients, it won’t push them to work faster anyway.

It might even kill them. pH Your yeast requires a slightly acidic environment to survive and multiply, which also helps restrain bacterial contaminants. It is advisable to maintain the mash a pH of about 4.0-4.5 before fermentation. Citric or lactic acids will help you do that.

Lemon juice can be a great and cheap alternative! You can always double-check the pH using pH papers. TEMPERATURE Temperature is another key to successful alcohol yield. At some point, the temperature the yeast is submitted can degrade the flavor of the final distillate. When using ale yeast to make, the temperature should be between 60 to 70 F.

Lower than this range will hold back the yeast from converting sugar which makes the mash at risk of infection. Higher temperature will effect stress reactions on the yeast that causes higher alcohol formation and ester. The result is an undesirable solvent-like flavor that can sting the taste of the final alcohol.

Using a water bed heating pad, wrap the fermenter around and attach the thermostat to the side of it. Wrap them all up with a blanket. Keep the mash vessel inside a hot water cupboard. Submerged the fermenter in a drum filled with warm water and then secure an immersion heater to keep the water warm.

Source: homedistiller.org Posted by Jason Stone on November 14, 2012

How do you know when fruit mash is done?

Hydrometer Wisdom: Monitoring Fermentation As with all matters of life, there are two ways of monitoring the fermentation of your mash: the easy way and the complicated way. If you’re a K.I.S.S. fan – not the band, but the „Keep It Simple, Stupid” philosophy – you’ll prepare the mash and just let it be.

• A day or two after adding the yeast, you’ll see the airlock bubble – and know the stuff’s doing its fermenting business.
• After 14 days, it should be about done.
• If it still bubbles, let it sit for another few days, or until you see no bubbling for at least a minute or two.
• Once there is no activity in the airlock, your mash is ready to run.

This is a non-scientific method but pretty reliable in judging when fermentation is completed. The scientific method isn’t actually that complicated either, and it will let you know that the mash has completely finished fermentation and determine its potential alcohol.

What you’ll need is a beer or wine hydrometer. The hydrometer indicates the density, or specific gravity – SG – of a liquid, compared to water. As alcohol is thinner than water, the higher the alcohol content, the deeper the float sinks. Pure water has a specific gravity of 1.000 on the hydrometer scale.

Temperature is a key factor when measuring the specific gravity of a liquid – the hydrometer should indicate the temperature it’s calibrated to, and also include an adjustment table. A standard measuring temperature is 20°C or 70 °F. Original Gravity – OG Measure the gravity of your mash before fermentation – and before adding the yeast.

The reading will be higher than 1.000, because of the sugars present in the mash. During fermentation, these sugars will be consumed by yeast causing the density and therefore specific gravity to lower. The number will be the lowest at the end of fermentation. Fill your hydrometer tube about 2/3 of an inch from the top with the wash/mash you wish to test.

Insert the hydrometer slowly not allowing it to drop. Give the hydrometer a light spin, to remove the air bubbles that may have formed.

• Read where the surface of the liquid cuts the scale of the hydrometer.
• You can also predict the potential alcohol of your mash from the original gravity.
• Original Gravity – Potential Alcohol

• 062 → 7.875%
• 064 → 8.125%
• 066 → 8.375%
• 068 → 8.625
• 070 → 8.875%
• 072 → 9.125%
• 074 → 9.375%
• 076 → 9.75%
• 078 → 10%
• 080 → 10.25%
• 082 → 10.5%
• 084 → 10.75%
• 086 → 11%
• 088 → 11.25%
• 090 → 11.5%
• 092 → 11.75%
• 094 → 12.125%
• 096 → 12.375%
• 098 → 12.75%
• 100 → 13%
• 102 → 13.25%
• 104 → 13.5%
• 106 → 13.875%
• 108 → 14.125%

Final Gravity – FG Measure the specific gravity of the mash after the airlock slows down and you’re not getting much activity. If the reading is at 1.000 or less, it is definitely done. If it’s 1.020 or higher, you may want to wait a day or two and then take another reading. Keep taking readings, if needed, until the gravity stops dropping – which means the fermentation is complete.

1. A good rule of thumb: if the gravity hasn’t changed over the course of three days, then the mash is done fermenting.
2. Final Gravity – Potential Alcohol
3. Using the chart above and some math, you can calculate the alcohol content of your mash after fermentation is complete.
4. ABV = (OG – FG) x 131

For instance, if the OG reading is 1.092 and the FG is 0.99, the math goes like this: (1.092-.99) x 131 = 13.36% ABV Remember, this is a rough estimate, as many factors are at play. But the science will at least keep you busy until you’re ready to get your whiskey still running. Posted by Jason Stone on June 01, 2015 : Hydrometer Wisdom: Monitoring Fermentation

Is mash a 5 a day?

Do potatoes count towards my 5 A Day? – No. Potatoes are a starchy food and a great source of energy, fibre, B vitamins and potassium. In the UK, we get a lot of our vitamin C from potatoes. Although they typically only contain around 11 to 16mg of vitamin C per 100g of potatoes, we generally eat a lot of them.

When eaten as part of a meal, potatoes are generally used in place of other sources of starch, such as bread, pasta or rice. Because of this, they don’t count towards your 5 A Day. Other vegetables that don’t count towards your 5 A Day are yams, cassava and plantain. They’re also usually eaten as starchy foods,

Sweet potatoes, parsnips, swedes and turnips do count towards your 5 A Day because they’re usually eaten in addition to the starchy food part of the meal. Potatoes play an important role in your diet, even if they don’t count towards your 5 A Day. It’s best to eat them without any added salt or fat.

How long should you mash for?

It takes the enzymes about an hour to completely convert all the starches into sugars, so be sure to let the mash go for the full 60 minutes. If you had some trouble with high or low temperatures, you can add on an extra 15 to 30 minutes to make sure you’ve given the enzymes enough time to finish up.

How long does it take to ferment fruit into alcohol?

Download Article Download Article Fermented fruit can be an excellent gift to give family and friends. You can use the fruit to flavor alcoholic beverages or top your favorite desserts. Yeast breaks down the fruit sugars during the fermentation process, and you can use just about any type of fruit you want, although some will work better than others.

1. 1 Make the fermentation syrup. When fermenting fresh fruits (as opposed to canned fruits) it’s necessary to make the syrup and let it ferment for several days before adding the fruit.
   • Start the syrup by mixing 1 cup of sugar with 2 cups of water and 1 packet of baking yeast in a jar with a loosely fitting lid. Pint or quart size mason jars work nicely.
   • Stir the mixture repeatedly until the sugar dissolves into the water.
2. 2 Let the mixture ferment for about 3 to 4 days. Loosely replace the lid of the jar and let it sit at room temperature for 3 to 4 days.
   • Look for bubbles to form at the top of the jar – when you see these, you’ll know that the yeast is alive and active and that the fermentation process has started.

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3. 3 Choose a fresh fruit to ferment. Once the syrup mixture has been left to ferment for 3 to 4 days, you can add the fresh fruit. Refer to the section above for ideas on which fruits work best in fermentation.
   • Use fruit that is fully ripe, with no bruises or blemishes. Choose organic where possible.
   • Wash the fruits, remover any skin, large seeds or pits and chop or slice into even size pieces.
4. 4 Add the fruit. Open the jar of fermented syrup and add equal parts sugar and fresh fruit. Stir to dissolve the sugar.
   • Congratulations – you have successfully finished fermenting fruit. You can eat the fruit right away or you can loosely replace the lid and leave the flavors to develop for a few more days.
   • This is also a good time to add any additional flavors, like cinnamon sticks or vanilla pods.

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1. 1 Choose your fruit. Most fruits can be fermented, though some work better than others. Many people prefer to ferment canned or frozen fruits, as it reduces preparation time. If using fresh fruit, opt for ripe, organic produce with no bruises or blemishes.
   • Fruits like peaches, plums and apricots are a popular choice for fermenting, as they are tasty and hold their color well. Wash the fruit, peel the skin and remove any pits.
   • Exotic fruits like mangoes and pineapples ferment well and can be used to make chutney. Remove the skins and cut into even-sized cubes before using.
   • Grapes can be fermented, but they must be pricked with a needle or cut in half to allow the cultured liquid inside.
   • Peeled and sliced pears can be fermented, as can apples (though these tend to turn brown throughout the process, which some people find unappealing).
   • Most berries can be fermented, except for blackberries which contain too many seeds. Strawberries ferment well in terms of flavor, but the syrup tend to bleach their color.
2. 2 Use a starter culture. A starter culture is simply a substance that contains beneficial bacteria which is used to kickstart the fermentation process.
   • For most recipes, it’s not necessary to use a specific starter culture – they are pretty much interchangeable.
   • The most common starter cultures (especially for fermenting fruit as opposed to vegetables) are baking yeast, whey and special culture starter powders, such as Caldwell’s starter.
   • However, you can also use an opened probiotic capsule, the liquid from a previously opened jar of fermented fruit or a fermented beverage such as plain kombucha tea.
   • To make a specific type of fermented fruit called Rumtoph (which is used in traditional German and Danish desserts) alcohol such as rum, wine, or brandy is used to encourage fermentation.
3. 3 Add some flavorings. Aside from the fruit, you can also add flavorings to the container to give the finished product more depth.
   • Some popular additions include: cinnamon sticks, fresh mint leaves, cloves, vanilla beans, whole allspice, orange peel and almond extract. Which ones you choose are simply a matter of personal preference.
   • You can add liquid flavorings or extracts to your fermenting fruit, but stay away from powdered spices – these simply stick to the side of the container and ruin the appearance of the fruit. This is particularly important if you intend to give jars of the fermented fruit as a gift.
4. 4 Store the fermented fruit correctly. During the fermentation process, the container of fruit should be stored at room temperature, away from direct sunlight. Keep in mind that the unique conditions of your home will affect the success and speed of the fermentation process.
   • You can keep the fermenting fruit in the refrigerator during periods of very hot weather, but keep in mind that this will more or less halt the fermentation process.
   • Once the fruit has fermented fully, you should store it in the refrigerator, where it will keep for up to two months. If you like, you can replace the fruit as you go – this will keep the fermentation process going indefinitely.
   • Keep in mind that fermented fruits should have a pleasantly sour taste, but they should not taste gone off or rotten. They should not be too mushy either – fermented fruits should hold their original shape. So if you fruit looks mushy or smells bad, you should throw that batch out and start again.
5. 5 Know what fermentation is and why it’s good for you. Fermentation is a process used to preserve foods and increase the level of good bacteria they contain. You shouldn’t be intimidated by the fermentation process – it is actually quite simple and straightforward!
   • Basically, fermentation involves placing your chosen fruit in a jar or other container and adding a combination of water, sugar and starter culture (such as yeast or whey).
   • The lid is then sealed and the fruit is left at room temperature for between 2 to 10 days. During this time, the starter culture will convert the sugar to alcohol, and carbon dioxide gas will be produced as a by-product, forming bubbles at the top of the jar.
   • Once fermented, the fruit will contain an abundance of beneficial bacteria and can be used as a condiment, dessert topping, or in recipes for things like chutneys, smoothies and salsas.

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1. 1 Choose a canned fruit. Open the can, and drain the liquid from the fruit.
2. 2 Place all of the ingredients in a jar. Add equal amounts of sugar and drained, canned fruit to a loosely lidded jar and then add a package of baking yeast and stir to combine.
   • Stir until the sugar has dissolved (the moisture from the fruit will liquefy the sugar), add any flavorings, then loosely replace the lid of the jar.
   • Leave approximately an inch of space at the top of the jar, as the volume will expand as the fruit ferments.
   • The lid needs to be loose enough to allow the carbon dioxide gas to escape, but tight enough to prevent insects from getting inside.
3. 3 Allow the fruit mixture to sit in a cool, dark place. Fermentation occurs once bubbles appear on the fruit because the yeast is digesting the sugar and converting it into alcohol.
   • Fruit tends to ferment quickly, in 24 to 48 hours. However, some people prefer to ferment the fruit for up to 2 to 3 weeks. This allows it to develop a much stronger flavor, as the syrup is converted into alcohol.
   • The length of time you allow your fruit to ferment is a matter of personal preference. Try making several jars at once and leaving each of them to ferment for a different period of time – this will help you to find the “sweet spot” between not fermented enough and too fermented.

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Add New Question

• Question Just to clarify, are you saying a bread yeast packet will work? Yup, any yeast will work, but certain yeasts can be bought specifically for making booze (like champagne yeast, etc.).
• Question Can I use honey instead of sugar? Yes. The fermenting of honey produces mead, an old fashioned middle-ages style of drink.
• Question Instructions read, “add equal amounts fruit and sugar” to the syrup. Does equal mean volume or weight? It would be by weight. Although 8 ounces of sugar is about a cup, the fruit will be looser unless you really press it down. I always use weight for fruit and sugar, as I do when using honey for wine.

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• You can also ferment frozen fruit. Allow the fruit to thaw, and follow the directions on fermenting canned fruit. Frozen fruit is an ideal choice for fruits that tend to lose shape or color during fermentation, such as strawberries.
• Flavor the fruit as you wish with extracts, mint leaves, or cinnamon sticks. Don’t use powdered spices, as they will stick to the side of the jar.
• Certain fruits will work better for fermentation than others. Blackberries have a lot of seeds. Raspberries and strawberries tend to lose color. Cherries need to have their pits removed to make it easier to eat once fermented. It is a good idea to peel and slice fruits such as apricots, peaches, and pears before fermenting with them. Always use ripe fruit that is not bruised.

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• If the jar is kept too hot, the yeast will die. If the jar is kept too cold, the yeast will sleep. They need to be kept at room temperature to keep them active.
• Remember, fermentation will cause expansion, so you should not fill the jar more than 3/4 of the way full. If you do, it will expand to overflow the jar and make a mess.
• It is very important to close the jar loosely. If the carbon dioxide produced in the fermentation cannot escape, the pressure will rise and it will eventually explode.

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• Jar(s) with loosely fitting lid(s)
• Fruit, canned, fresh, or frozen
• Sugar
• Yeast
• Water, if using fresh fruit
• Alcohol, if making a Rumtopf
• Flavorings, as desired

Article Summary X To ferment fruit, start by mixing sugar, water, and baking yeast in a jar. Then, loosely cover the jar and let it sit for 3-4 days at room temperature so it can ferment. Once the sugar water is done fermenting, peel and slice your fruit into small pieces.

How long to ferment fruit for brandy?

Distilling Process 04/16/2021 4:44pm 5 minute read A few weeks ago, we were given some damson plums that were going to go to waste, so we did what we do best and experimented with a brandy recipe to make our own alcohol. Making brandy is a great way to utilise fruit if you don’t have any other use for it. You can use any type of fruit you’d like but remember that different fruits contain different amounts of sugar. If you have a large amount of fruit, you can get away with not using any additional sugar, however, if like us you only have a few kilos, we suggest adding sugar to help bolster the alcohol content of your wash and increase your brandy yield.

• 3 kg Damson plums (or waste fruit of your choice)
• 2 kg Dextrose (optional – this increases your yield but does not impart flavour)
• 1 x 20 g Pack Still Spirits Distiller’s Gin Yeast
• 55 g Still Spirits Distiller’s Light Spirits Nutrient
• ½ tsp Pectinase
• 2.5 Campden tablets, crushed
• Oak chips or spirals of your choice

Making the Wash:

1. Rinse the fruit in a colander and then break it up with your hands or chop them into small pieces, removing the stones/seeds as you go. *
2. Freeze the fruit overnight to help kill wild yeast and bacteria as well as aiding in breaking down the cell structure.
3. Thaw the fruit then add it to a 10 L fermenter, add the dextrose and pectinase, stirring well to ensure the dextrose is completely absorbed. Top up to 9 L with water. **
4. Stir in the campden tablets. Don’t add the yeast just yet as the campden tablets will kill it.
5. Leave the fruit mixture covered with a towel for 24 hours, then sprinkle the yeast over the surface of the wash.
6. Leave to ferment for 1-2 weeks between 12-32°C (54-90°F), or until your hydrometer reading is stable for two consecutive days. Our OG was 1.108 and our FG was 1.010.

* The stones from stone fruit contain some toxins, usually cyanide, which are released when the stone is crushed. We didn’t remove the stones, however, as they weren’t crushed or fermented for a long period of time, this had no detrimental effect on the final product.

1. Strain the wash into a jug using a fine mesh strainer or muslin cloth.
2. Pour 4 L of the wash into your Air Still, add a capful of distilling conditioner and ceramic boil enhancers, then turn it on to perform a stripping run.***
3. Collect up to 1 L from the Air Still without discarding any foreshots at this stage.
4. Repeat steps 2 and 3 with the remaining wash, then add the distillate to the boiler and top up to 4 L with water ensuring the liquid does not exceed 40% ABV.
5. Collect the foreshots (first 50-100 mL) and discard them.
6. Collect up to 900-950 mL in a separate container, keeping an eye on the ABV. Stop collecting once it drops to around 20% ABV.****
7. Transfer the distillate to a jar and add in your oak chips or oak spirals.*****
8. Age for up to 6 weeks or more between 50-65% ABC (we aged at 55% ABV), tasting the spirit at different stages until it reaches your desired flavour.
9. Dilute the spirit down to 40% ABV with clean drinking water, then bottle it up!

*** You can distill brandy in a single run (just remember to discard the foreshots), which will create a more fruit forward brandy. Performing a stripping run and a spirit run will produce a more delicate flavour and aroma from the fruit but it will also remove some of the excess congeners, allowing the fruit flavour to shine through further.

If you are comfortable doing so, you may collect the heads, hearts, and tails into individual jars and blend them together at the end based on your preferred aroma. We did this and had around 700 mL at 55% ABV. ***** We used the Still Spirits American Charred Oak Spirals and Still Spirits Medium Toast French Oak Spirals,

Follow the dosage rates on your spiral/chip packet. Head to your local Still Spirits stockist to pick up your ingredients and get experimenting today! Don’t forget to share your creations with us on our Facebook page or tag us on Instagram, As always, if you have any questions, please feel free to contact us via social media, leave a comment below, or send us a message directly here,

How long to infuse brandy with fruit?

How long should I infuse liquor? – Again, this really depends on the ingredients/type of liquor. For something like strawberry infused vodka, you can leave it to infuse for up to a week. In fact, the longer you infuse it, the better it will taste! Last year when we made it for the wedding, we ended up leaving it for about a week and it smelled more like syrup than vodka. So good! For something like jalapeño infused tequila, however, less than 24 hours will do the trick. In fact, if you’re heat-sensitive, 10-12 hours is plenty. We use this same rule of thumb for infusions made with lots of herbs or spices. If you’re not sure, open the jar after 24-48 hours and give it a smell.

• If it’s very fragrant from the infusion, it’s probably good to go.
• If not, let it infuse for another day or two and check again.
• As a general rule of thumb, 3-5 days is the perfect amount for most infusions.
• And don’t worry – even if you’re using fresh fruit, you don’t have to worry about anything going bad.

The alcohol prevents any mold from growing on the fruit, so even after you strain it, you can keep it for years.

How is fruit brandy made?

According to a legal definition in the United States, a ‘fruit brandy’ is distilled ‘solely from the fermented juice or mash of whole, sound, ripe fruit, or from standard grape, citrus, or other fruit wine, with or without the addition of not more than 20 percent by weight of the pomace of such juice or wine, or 30

How are fruit brandies made?

Fruit Brandy – Craft-method fruit brandies are made by carefully fermenting a batch of whole or crushed fruit, then distilling the results on a pot-still. Using craft methods of distillation captures the rich complexity of the fruit itself. Unaged fruit brandy is also called by the French term eau-de-vie, “water of life.”

Gaspar Aparicio