Experimenting with the Booger-Grape Brandy Method

planohog · 2024-09-02T20:21:15+00:00

We started with the Grape Brandy idea posted by Booger, viewtopic.php?t=3210. 5G recipe.SG-1.092. FG-1.010. ABV=10.7this took about a week + few days, it was still slightly bubbling when it was poured into boiler.The run time was super slow, 45 minutes a pint, tossed first 150Ml (F) ran about 8-9 hours, it got dark.F=160;1=155,2=150,3=140,4=135,5=130,6=125,7=115,8=110,9=100 (proof)There was a way more backset or ( left over liquid ) than we imagined.9 pints, 1-8 seemed ok, 9 it has a familiar bad taste , It was stored as feints. It was late we were all worn out, decided to take a even amount of each pint and add it to quart jar.and add distilled water to make it 50% ( 100Proof ). That turned out to be a gallon and bit more. So what to do ? next day , jar of maraschino cherries,frozen strawberry,frozen peaches, some fresh dark grapes ( not concord )poured each of the fruits/berrys into a quart jar, then filled the rest with 100P spirit. Plan on several weeksthen take contents into new jar strained, and add sugar on each of the fruit/berry’s to cover and see if we can getanything more out of them. This should happen twice. Each type of syrup will be added back to original spirt jar for taste/abv. we found the original spirit to have a faint taste of grape, not very noticeable. One item we noticed after a couple of days. the jars smelled better after being open , almost as if they needed to air out some. Thank God for long weekends and Great extended families where the alligators crawl.Well lets hear your thought on this experiment ?

Recipe Development

Experimenting with the Booger-Grape Brandy Method

Posted by planohog on September 2, 2024 at 8:21 pm

We started with the Grape Brandy idea posted by Booger, viewtopic.php?t=3210. 5G recipe.SG-1.092. FG-1.010. ABV=10.7this took about a week + few days, it was still slightly bubbling when it was poured into boiler.The run time was super slow, 45 minutes a pint, tossed first 150Ml (F) ran about 8-9 hours, it got dark.F=160;1=155,2=150,3=140,4=135,5=130,6=125,7=115,8=110,9=100 (proof)There was a way more backset or ( left over liquid ) than we imagined.9 pints, 1-8 seemed ok, 9 it has a familiar bad taste , It was stored as feints. It was late we were all worn out, decided to take a even amount of each pint and add it to quart jar.and add distilled water to make it 50% ( 100Proof ). That turned out to be a gallon and bit more. So what to do ? next day , jar of maraschino cherries,frozen strawberry,frozen peaches, some fresh dark grapes ( not concord )poured each of the fruits/berrys into a quart jar, then filled the rest with 100P spirit. Plan on several weeksthen take contents into new jar strained, and add sugar on each of the fruit/berry’s to cover and see if we can getanything more out of them. This should happen twice. Each type of syrup will be added back to original spirt jar for taste/abv. we found the original spirit to have a faint taste of grape, not very noticeable. One item we noticed after a couple of days. the jars smelled better after being open , almost as if they needed to air out some. Thank God for long weekends and Great extended families where the alligators crawl.Well lets hear your thought on this experiment ?

planohog replied 3 months, 1 week ago 1 Member · 0 Replies
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Experimenting with the Booger-Grape Brandy Method