Posted by DH in Carolina on April 10, 2008 at 17:21:42 from (207.144.236.246):
In Reply to: still? mash? posted by jose bagge on April 10, 2008 at 13:32:00:
Don't know what size cooker you got but here's what I would do. Get a couple wooden wine or whiskey barrels and cut the top out of them. If the barrel staves are loose, fill the barrels with water for a week or two to swell the wood. Water is cheaper than your mash. I use peaches or apples to make my brew or brandy. To use peaches you need to squeeze the seeds out of them. The only way I know to do this is by hand. It takes several bushels of peaches to fill a barrel. Add 30 lbs. cane sugar and about five or six packs of yeast mixed with warm water. Pour this into peaches and stir in. Cover barrel with cloth or screen to keep bees out. Set in sunny place for four to five weeks sturing once or twice a week. Pour into cooker and slowly bring to a boil sturing constantly to keep from sticking to cooker. If you burn the mash you have ruined your brandy. After mash comes to a good boil cap still and seal cracks with bran and water paste. Continue to boil but don,t use too much heat. The first to come out the worm will be clear and about 110-115 proof. Continue to run until cloudy. This will be 55-60 proof. Blend high proof with low proof to get about 95-97 proof which is good brandy. Buy a proofing hydraometer to proof. One 55 gal. barrel will run around 6-8 gallons. Wish you were around Carolina and I would show you how. I am thinking of making a documentary of this art. Hope this helps. DH
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