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Old 12-28-2012, 10:10 PM   #21
kpr121
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Made the recipe in my above post but substituted 12 lbs of frozen blueberries instead of peaches (costco was out of frozen peaches). I used 5 lbs of sugar to start, and will add 5 more later in the ferment.

I also bought 2 gallons of canned Del Monte peaches, I might give that a try as well when a fermenter frees up.

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Old 01-24-2013, 10:36 AM   #22
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Well I just tested this blueberry yesterday and the FG was around 0.996. I figure that puts me somewhere near 13-15%. I wasnt expecting the bread yeast to suck it dry, but c'est le vie. Does anyone have a rough estimate on how much sugar the blueberries could have added?

Here's what I came up with for blending, scaled up based on my shot glass and postal scale measurements:
-5 gallons blueberry 'wine' (FG 0.996)
-1.5 gallon 80 proof vodka
-12 lb table sugar
-tannin to taste (I couldnt measure the sprinkling I did but the tannin helped cut the acidity and smooth the alcohol a bit)

The vodka bumps this up to around 20% abv (40 proof) and turns this into a nice sipper. I think the abv is high enough to kill of the yeast but I may add k meta and sorbate just in case, the meta will also help minimize oxidation.

I have to say that this stuff tastes pretty damn good! I think I might also try to age a portion of it on some oak, I might even toast some of it to try to get a bit of a whiskey flavor.

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Old 01-25-2013, 11:04 AM   #23
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Okay after tasting the blend a bit more I think I will drop the sugar to 10 lbs. It was a little cloying. In fact I will probably end up adding parts at a time to make sure the ratios scale up correctly.

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Old 01-29-2013, 04:54 PM   #24
bruceb07
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I have made cherry brandy using tha attached recipe I found in Brian Cooks "Making Wine" It was great after 3 months but smoothed out after 6.

File Type: pdf Cherrie Brandy Recipe.pdf (123.5 KB, 51 views)
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