๐ŸŽ

Apple Brandy

The Complete Home Distillation Guide
From Orchard to Glass โ€ข A Hobbyist's Journey
1
Fermentation
โฑ๏ธ 2-4 weeks

๐Ÿ› ๏ธ Equipment Needed

๐ŸŽ 5-10 lbs apples (sweet & tart mix)
๐Ÿงช Wine yeast (EC-1118)
๐Ÿฅฃ Fermentation vessel + airlock
๐Ÿ“Š Hydrometer
๐Ÿงซ Pectic enzyme
๐Ÿ’Š Campden tablets (optional)

๐Ÿ“ Steps

  1. Wash and chop apples (keep peels โ€” pectin helps fermentation)
  2. Mash or blend into pulp (applesauce consistency)
  3. Add pectic enzyme per package instructions โ€” breaks down cell walls for sugar extraction
  4. Optional: Add Campden tablet, wait 24 hours to sanitize
  5. Pitch yeast โ€” hydrate per instructions, add to must
  6. Seal with airlock, ferment at 60-75ยฐF
  7. Rack (siphon off sediment) after 2 weeks
  8. Secondary ferment until bubbling stops (~2 more weeks)

๐ŸŽฏ Target Result

6-10% ABV

Use hydrometer to verify before distillation

2
Distillation
โฑ๏ธ 4-8 hours

๐Ÿ› ๏ธ Equipment Setup

โš—๏ธ Pot still or column still
๐Ÿ”ฅ Heat source (electric preferred)
๐ŸŒก๏ธ Thermometer
๐Ÿบ Collection vessels

๐Ÿฅƒ The Run โ€” Four Cuts

โ˜ ๏ธ Foreshots โ€” DISCARD

Volume: First 5% of run
Contains: Methanol, acetone, ethyl acetate โ€” TOXIC
Smell: Nail polish remover โ€” NO EXCEPTIONS, DISCARD

โšก Heads โ€” Optional

Volume: Next 10-15%
Quality: Harsh, solvent-like โ€” Some keep for blending, we discard

๐Ÿ’š Hearts โ€” THE GOOD STUFF

Volume: Middle 60-70%
Quality: Clean apple aroma, smooth taste โ€” KEEP THIS
Stop when: Taste/smell degrades (wet cardboard)

๐Ÿ›ข๏ธ Tails โ€” Recycle

Volume: Final 20%
Quality: Oily, wet cardboard smell โ€” Add to next wash for redistillation
3
Aging
โฑ๏ธ 2 months - 2 years

๐Ÿชต Aging Options

๐ŸŒฐ Oak Chips: 2-6 months (fastest)
๐Ÿ›ข๏ธ Small Barrel: 6-12 months (1-5L)
๐Ÿบ Glass + Time: 1-2 years (mellows harshness)

๐ŸŽฏ Target Proof for Sipping

80-100 Proof

40-50% ABV โ€” Dilute with distilled water if needed

Safety Checklist