How to make 🍎APPLE BRANDY & APPLE PIE MOONSHINE!

[@MrChadsimoneaux]

I hypothetically enjoyed this video.

[@BeardedBored]

I'm hypothetically glad you liked it;-)

[@anonymousbastard2981]

@@BeardedBored Allegedly!

[@BeardedBored]

@@anonymousbastard2981 That reminds me of Squirrely Dan from Letterkenny:-)

[@jalleman61]

@@BeardedBored Do your self a huge favor,when your juice is gone take the remaining apple(if they make it) an cover them with course sugar.Put the lid back on an set it where its cool.Some times up to several weeks.At the end you will have the most concentrated apple syrup to add to anther batch or to some plain alcohol.You will be rewarde. Applejack112

[@BeardedBored]

@@jalleman61 Thanks Jack:-)

[@Woodartdentist]

It was nice to see you all the three masters in one frame... I follow your videos and enjoy making different alcohol forms...it's fun Thanks

[@BeardedBored]

Thanks:-)

[@jshicke]

You are the kind of neighbor i am always wishing for. Neighbor "Here, Try this one!" Me "Sure!"

[@williamforsythe5850]

Wait I have an idea. You need to try this. Take your apple cider and freeze distill it by putting it into an icemaker, take the ice nuggets and set them aside for another brew, take the concentrate at the bottom that has the unfrozen essentially freeze distilled applejack then stick that into the still to remove the foreshots then shut off the still and try that product.

[@frankgrady569]

OK thanks

[@BendyValentine]

I understand what it is like to refrain from touching the product when it tastes soooo good 😁

[@dr.feelgood2358]

i do pretty much the same with my semi-neutral spirits, to make apple pie liqueur, except i don't add any more juice or concentrate. i cut the apple slices super thin with a quisinart and really pack the jar, and let it sit for a month. you will get more of the aroma out of the skins that way, so use an aromatic variety...probably worth noting that i pack the jar with 150 proof spirits as well! mine doesn't last long either

[@drumplestiltskin2582]

I first watched your freeze distilled apple jack video a couple years ago, I recently started brewing beer and I'm now looking into spirits; so stoked to see that you're still posting content! I have a couple years of catching up to do 🍻

[@BeardedBored]

I'm stoked to hear that you're expanding your hobby;-)

[@bravebear7630]

You should try Jacking your home brew Beer

[@mr.distiller]

Nice work man. I just ran a batch of the apple pie. I used 9 lbs of gala apples and used a food processor and a little bit of spring water. I used 11 lbs of 2 Row and a pound a Munich malt and 2 lbs of rye. When I ran it, I put cinnamon sticks in a muslin bag and put it in my column and distilled through it. It turned out amazing. I also just did the same thing with Pumpkin. Same grain build but used 4 lbs of pumpkin puree. And then in the column I put cinnamon sticks, ginger, allspice, and nutmeg. It is also amazing. It's crazy how much flavor you get. Have a great day man.

[@BeardedBored]

I'm going to have to try that! Thanks for the tip!

[@Rev-D1963]

First off: LOVED the Iron Chef reference. I've got the whole series on disk! Second: To make something that your wife normally wouldn't like is truly awesome. :) So many ideas. I'm gonna have to win the lottery and come for a visit! LOL! Thanks again brother for the great vids. Rev. D.

[@BeardedBored]

Thanks Preacher:-)

[@spikelove9533]

We tried boiling some apple slices we didn't cook them soft but we boild them in the amout of water we used to cut 192 down to 100 added that, and our spices for apple pie. We call it baked apple pie it definitely gives your apple pie shine a baked or cooked apple goodieness. Apple brandy I do a one time pot still with a gin basket I put 1/4 vanilla bean and like 1/8 of a cinnamon stick about half way threw the run I add dried apples to the gin basket. After I soak it in French oak and apple wood lightly toasted, then I proof to 100, I get a spirit that for 100 proof has hardly any bite. All of the normal woody notes and apple the cinnamon and vanilla are there but its more something you taste on the exhale. I usually make 12 gallons of wine and get right around 1 gallon of shine.

[@BeardedBored]

Wow! That sounds amazing!!!

[@silverstallion4634]

Oh I'm definitely going to try the double apple pie! Thanks for sharing!

[@BarleyandHopsBrewing]

Very well done. Enjoyed and learned from this video. Keep them coming.

[@BeardedBored]

Thanks George!

[@thebigb3ard]

It's great to see how your channel has grown. Well deserved. Awesome video. I wants me some double Apple pie moonshine.

[@BeardedBored]

Thanks bearded brother! BTW, currently listening to your latest track and loving it! bigbeard.bandcamp.com/track/get-high for anybody that comes across this comment to enjoy:-)

[@thebigb3ard]

@@BeardedBored thanks man. It's defo a b side track, but just sticking out tracks when I get them finished. I love the end of your video with you and your other half enjoying the fruits of your labor. That's the look. Made me smile lots man. Much love

[@BeardedBored]

Keep playing and I'll keep smiling, too:-)

[@jong2359]

Your thanksgiving is going to be tremendous.

[@BeardedBored]

AAAAAAgreed!

[@hick-a-rican1260]

Thanks for the great video, already bought the ingredients and making this wash tomorrow!

[@BeardedBored]

Nice! Have fun, and consider doing a single long slow run instead of 2 runs. I think it would leave more fruit flavor in the finished product, but I haven't tested it to know for sure.

[@hick-a-rican1260]

Thanks for the advice, will do ;) Hypothetically

[@BeardedBored]

@@hick-a-rican1260 ;-)

[@hick-a-rican1260]

Ran it long and slow! Great results. Aging some in American and French oak (couldn't find apple wood) will make this recipe again, thanks Bearded 👍

[@BeardedBored]

@@hick-a-rican1260 Awesome!!

[@jamesj8965]

When i make something awesome i immediately make the biggest repeat batch i can! It goes fast and you day dream of it once its gone.

[@BeardedBored]

Solid Advice!

[@LUCKYB.]

You Bring Alot to the table for Mutt &Jeff . The stove top Likk'r makers . Now this citric acid . For years I never had a Problem But I had access to a special water Lyme stone water . And a very nice apple pealer that decored the apple long process .. and a half cup Brewers Yeast . I still ran a pound of sugar per gallon some times I used Brown Sugar and with a two gallon copper Gin Basket put a jar of cinnamon sticks . Never had apple pie with nutmeg or cloves . Even made Pumpkin pie a few times for christmas thanks giving newyears ..big hit . I enjoy watching your shows .I do get some Ideas .keep up the good work .. the kiddies love you .

[@BeardedBored]

Thanks Lucky:-)

[@mikeweeks4669]

We were biking/hiking in South Eastern Alberta,went to Medicine Hat Alberta. Local breweries are using local ingredients to make Choke Cherry Wine's, Gins ,Beers Also from a wide range of of other Botanicals for different tastes. Sweet Grass/Sages Rose Hips in Gins.Wallet took a hit after the tasting room. Grit City Distillery and Medicine Hat Brew Company. Place to go.

[@BeardedBored]

Thanks for the tip:-)

[@HodgyE5]

Thank you for the great recipe's and wood combo's. Enjoy your "Apple Hand Sanitizer"...

[@BeardedBored]

It sanitizes and has it's own scent;-)

[@rimrock53]

Make Pear brandy. (470 - 940 ml @ 80p). Oak for ~30 days on medium toast oak chips (or French oak) until color is medium brown. Remove oak and add piece of toasted Amburana wood with 50 -100 sq cm surface area. Leave until “cookie scent” is obvious. Remove Amburana and add 50 to 100 ml of FILTERED pear juice. (Juice from canned pears through a coffee filter works). Serve cold in a clear (crystal) glass. Spectacular.

[@BeardedBored]

Awesome! Thanks for the recipe:-)

[@wldtrky38]

I haven't done Apple Brandy yet, but it's on my list, lol. I still have to try my 1st Rum and use these blackberries. I make Apple Pie Shine for my wife, she LOVES it. It's tasty but too sweet for me. I use 1 gallon cider, I gallon Apple juice, 1/2 cup each white and brown sugar, brought to a boil and cooled overnight. Add 1 gallon of shine, usually high abv (150 proof +/-) of near neutral, usually multiple run tails. Add to quart jars with a dash of nutmeg, 2 or 3 whole cloves, 2 cinnamon sticks and 3 or 4 apple slices... Good stuff for sure 😉 The multiple woods in your brandy should be interesting !! Enjoy !! Thanks for bringing us along 😉

[@BeardedBored]

Thanks for the recipe, brother!

[@anthonyking2540]

Same recipe I use,but all spiceinstead of nutmeg and cloves,two cinnamon sticks per quart,simmered all together from start,add "shine" in when cool.

[@jamalking6738]

Nice , you know what else would be interesting ? A Bananas Foster moonshine 😍🤤

[@michaelalbert8474]

I just ran Apple brandy from store juice. It came out great and VERY hot ~70 to 80%. I lit some in a tablespoon and the flame was a beautiful blue. When I blue the flame out, the spoon smelled exactly like it had a lump of apple pie on it.

[@leaverjeffery4731]

Add a couple of mason jars as thumpers in your setup full of the fruit of your choice to add more of the flavors you Desire for the front and tail end flavors

[@m3mustangclub908]

Can’t wait to try

[@lazyplumber1616]

I made a pear brandy with fresh pressed Bartlet Pear, no added sugar. This was nice as a white dog, better aged with charred American white oak. OG was 1040.

[@BeardedBored]

Nice:-)

[@larrybaker404]

I use jack Daniels bar b Q wood chips for aging and coloring,nice flavor, made from whiskey barrels

[@BeardedBored]

I've used those a bunch:-)

[@carlajohnson1335]

As a recycling coordinator, you had me at trash to alcohol! and now you’ve brought a solution to not waste my apples on applesauce (aka baby food). I’m subscribing and hoping you’ll see my comment and find a use for my concord grapes. I tried to make jelly but it’s more like syrup. I’d love to find out it would make a great seltzer or distilled something!

[@BeardedBored]

Hey Carla, how about some sparkling wine with those grapes? Then you can use the pressed grape skins for grappa:-) Thanks for the subscription!

[@lazyknapper]

Love your vids! Just bought a new place with two apple trees. Gonna try cider this fall. Keep them coming!

[@BeardedBored]

You lucky dog! Have a good harvest:-)

[@chucknaturale307]

Blessings on your family and your new home

[@lazyknapper]

Chuck Naturale Thank you

[@chucknaturale307]

@@lazyknapper No worries brother napped a few arrowheads in my time also

[@wfqsfg]

I learned from you on a hard cider video. I made a cyser (apple mead) that went dry. It didn't taste great. Instead of using sugar or honey I sweetened with apple juice concentrate. It obviously sweetened it and added apple flavor.

[@BeardedBored]

Nice! I'll have to try that next time I get a dry cider done:-)

[@rexjohnson8597]

I made it like that and it was awesome! Thanks😊

[@chuckatley1464]

totally fine for it to have metabisulfite in it..just adjust your yeast..i will use any juice but just use lavlin ec-1118 and that stuff ferments everything

[@justenhearn5179]

Just started watching your channel for this video and im quite impressed. Its also cool that you know george I've been watching his videos for 2 weeks.

[@BeardedBored]

Thanks so much!

[@justenhearn5179]

@@BeardedBored your welcome sir

[@nhenderson2094]

Hypothetically this was an incredible video. I may, hypothetically, try this.

[@BeardedBored]

Thanks man. Have hypothetical fun:-)

[@yoopermann7942]

THANK YOU FOR GIVING ME AN IDEA ON HOW TO take a "plain" unflavored bottle of CALVADOS and / or BRANDY and giving it the apple taste i remember from my time in GERMANY that i am not able to find here in the states!!! just subscribed!!

[@BeardedBored]

Glad I could help:-)

[@greatthings4US]

Awesome....! You've got your "water purifier" working. My water purifier works great two. Corn mash....turns out soo sweet.... can't go wrong.

[@BeardedBored]

It makes essential oils too:-)

[@greatthings4US]

@@BeardedBored Don't be "afraid" of adding herbs and stuff to your "water purifier" before you distill. They use gin baskets, but you can also add herbs and stuff directly to your still too.

[@dannylee9138]

This is what I was talking about earlier about y'all 3 getting together and doing small batch distillery.

[@BeardedBored]

That would be nice.

[@Vannormus]

You have the best brewing videos!

[@BeardedBored]

Thanks so much!

[@glenjones237]

Jesse put me on to you dude, shout out to the three of you guys, awesome stuff, cheers

[@BeardedBored]

Thanks!

[@afiblacksails23]

I’m currently making a banana, strawberry, and orange mead that I’m going to distill 1/3 into brandy make 1/3 into honey jack and keep the final 1/3 as the melomel.

[@BeardedBored]

Awesome! That sounds great:-)

[@ryanjamesloyd6733]

Got a friend in alaska that makes a simple cherry liquor, by taking a pack of dried cherries, some honey, and a bottle of whiskey and lets it soak a couple days (quite tasty). But if you just dropped in a few dried cherries and apples, that might infuse like the wood to give you the heavier apple cherry notes you were going for. *shrug* might be worth a shot.

[@BeardedBored]

Good idea:-)

[@jamesbest2983]

You commented to George on his saving of yeast- my teacher years back use to “rack “ off the top water off the yeast - then just rack the yeast off the crap in the bottom of the jar to a separate jar and then rinse out the hose as we were very limited on yeast and had to re use it all the time

[@BeardedBored]

Yeah, I finally did some yeast harvesting. It's a pretty cool process:-)

[@nickcorkum9458]

Hello sir. I started my distillation journey a few years ago. I learned a alot from George at b&h and your videos. I'd like to toss a recipe your way that I think you will enjoy. Ive found the secret ingredient to bring out the flavors of a ferment, from the still. I'm a fan of a brand of chewing gum called Thrills. If you know the brand. Tastes like soap lol. I wanted to end up with something of a similar flavor in a distillate. Rose water. I found that right out of the tap it has so much aroma and flavor even at very high proof. Cool thing is that I now you rose water in other mashes and I find that it's almost because the rose is so aromatic that other flavors seem to piggyback the smell and flavor. Try rose water. Let me know. I even did a sugar wash with a turbo yeast using rose hip, water, and it overpowered everything in a good way.

[@davisking9228]

I got to say I love these videos. One way I like to bring up the gravity is by using condensed apple juice that way I don't have to use sugar

[@BeardedBored]

Good idea:-)

[@Ralphgtx280]

additional malic acid is common in the juice in Aus , it does not inhibit yeast and is the principal acid in apples anyway

[@BeardedBored]

Yep.

[@workhardplayhard801]

I'd recommend cream of tartar in lieu of citric acid if you prefer less tart or if your mash is already low pH .

[@robertfoster8820]

Delicious ideas, thank you for sharing :)

[@BeardedBored]

Thanks:-)

[@unsane78]

I've been (hypothetically) using clawhammer supply's recipe for apple pie for years and it's great! Simmer 1 apple juice concentrate with a cinnamon stick and a teaspoon of brown sugar for a few minutes, then mix that with a quart. (Mine are usually %60) smooth and still high octane!

[@BeardedBored]

Theirs is one of the recipes I used for inspiration:-)

[@unsane78]

@@BeardedBored I've also been known to throw few slices of fresh jalapeno into the simmer (then remove) for "hot apple pie"

[@BeardedBored]

@@unsane78 Hmmm, interesting;-)

[@smashy152]

Thats one of the reasons shiners use a thumper, you can load it with cherry skins and get some flavour carried over into the distillate

[@idraw4bux]

The way to get the flavor to carry over from the cider is by using Tennessee thumpers. 1/2 gallon mason jars (I use three) and set up in-line just like a thump keg. Put crushed fruit in the jars. You can place a couple flavors in each run if you'd like but the flavor is instilled after the distillation. Try it, you'll be amazed at the flavor carry-over. 👍😄

[@BeardedBored]

Thanks Phil:-)

[@idraw4bux]

@@BeardedBored if you would like to talk to someone about fabricating a set of Tennessee thumpers, contact Chris Kelley at rockypointcopperstills.com. They were highlighted on "A Craftsman Legacy" on PBS. Chris and his son are great guys and build quality equipment at a really reasonable price. He'll take good care of you. If you'd like to make a go of fabricating some yourself, let me know. I will send you some specs along with a photo. We all got to stick together as we all bring new expertise to the table. Thank you for sharing via your vids.

[@kevingulbransen3916]

I know what I'm doing for Thanksgiving. Thanks Bearded. Loved the video!

[@BeardedBored]

Thanks Kevin!

[@rexjohnson8597]

Thanks for the great video! I just made a batch but I think I overdid the ginger by over bruising it, and now it’s got a weird taste to it! And that’s the only thing I did different! Wish me luck I’m gonna dilute it with some more apple juice and hope it works!

[@BigEdsGuns]

Have not made apple pie in a year or so. Gonna run some cider this year with a twist. (Boiler 15.5 gal keg) But also put 5 gallons of fresh apple sauce in the thumper (thump 15.5 gallon keg). May also put some Black Cherry Concentrate in the thump halfway through the run. Cheers B&B!

[@BeardedBored]

Careful Ed. You might make something *_too_* delicious:-)

[@BeardedBored]

Thanks for that, brother:-)

[@jamesd.wheeler6190]

A couple hints , Honey is what I use to up the alcohol and it distills like velvet and I've had gravity of 11%+ and watering whisky down to 42% makes no sense, more alcohol the more flavor and character! 50% would be much better! Whatever your tastes are is whats important!

[@BeardedBored]

Proofing down to 42% gave me enough spirit for 4 jars to play with, LoL:-) I like staying around 50%, but just didn't have enough for what I wanted to do. I'll try using honey for sure.

[@jamesd.wheeler6190]

@@BeardedBored That makes sense! I like your Vlogs! Good job!

[@jrknox71]

Was just turned on to ya . Enjoyed you apple video. I’ll keep tuned 👍🏻

[@BeardedBored]

Thanks so much:-)

[@cliffstrobel1198]

Love it. Gotta make some.

[@dougshelton69]

I used unfiltered apple juice..it came out wonderful..used Apple wood..i like it better than grape...cheers

[@MLaurenavicius]

Awesome. Love your videos and recipes

[@BeardedBored]

Thanks!!

[@alenalenson6281]

Thank you very much sir for good info . would you do a video about making Jäermeister (the famous German spirit ) thanks again

[@BeardedBored]

I'll look into it:-)

[@richardanderson2497]

Sounds wonderful!!!!

[@BeardedBored]

Pretty darn good:-)

[@freshy2774]

I just want to see awesome stuff like this 🤘🏼🤘🏼🤘🏼

[@BeardedBored]

Thanks man!

[@jeffproctor9484]

Wow, that m you for the info. I just ran my 1st run and I used apples/water/bread yeast! Sugar! Then ran it through the still! Man does it taste like something! Stings

[@BeardedBored]

Glad it was helpful:-)

[@alexanderchristopher9715]

I can't wait for the follow up on this

[@BeardedBored]

Me too!

[@PoppaLongroach]

perfect timming man!! first apple harvest comming prolly 2nd week sept, moms apple dumplins and apple pie shine! did just take apple out fridge and made this pecipe minus the ginger i didnt have and mixed it with the malt likker just made (thats excellent) and c how it turns out.

[@patrickellis9712]

Mr. Board, the way I have maintained the apple flavor for my apple brandy is to proof my apple brandy down using 1:1 ratios of frozen apple juice concentrate and water to 75 proof, age on .5 oz med toast oak and 1 gram cinnamon for three day and strain. I don’t know how it is aged, it never lasts for more than a few weeks. Love what you are doing !!!!

[@BeardedBored]

That sounds delicious! Thanks for the details:-)

[@dr.feelgood2358]

nice. what i do with it is fill a big jar with apples cut into thin slices...really thin. pack it in good and tight, and cover completely with 60-70% ABV spirits, and tuck in 1 piece of cinnamon (cassia actually). shake it daily for a week...maybe 2 if you have the patience, cuz damn its hard not to drink! it ends up somewhere between 30-40% ABV after soaking up all the juice from the fruit.

[@BeardedBored]

Nice!

[@NeoIsTaken]

Good video! I like a little allspice and a piece of vanilla bean in my apple pie..hypothetically of course

[@BeardedBored]

If I had some I definitely would have used it. Going to try some tinkering next time after I restock my spices...hypothetically:-)

[@stephanepotvin8248]

Great video! thanks for posting the recipe, gotta teach George that trick... ;) Happy distillin' !

[@BeardedBored]

Thanks:-)

[@copewy22]

I made a brandy from an inexpensive wine I wasn't expecting much I mostly just wanted the 4 l bottle😂 but the stuff turned out amazing. I have it resting on toasted white oak.

[@BeardedBored]

Haha, nice!

[@rastareptilerescue]

@copewy22 did u distill indoors or outdoors?

[@Mrjrich37055]

You can quickly after that with an ultrasonic cleaner... Set the jar in it and run it for about 30 min at a time...

[@BeardedBored]

I'm looking into it:-)

[@Blarsen1971]

My best brandy is made from cheap box vines. Both white and red are very good. Tried pot and reflux mode. Reflux gives the smoothest mouthfeel. You shuld realy try it. Just find som vine that is drinkable, and still it.....hypothetically ;-)

[@BeardedBored]

Hypothetically, I may have tried that and found the same results;-)

[@williamarmstrong7199]

I like this. George and Jessie recommended you. Finally come and looked. Subscribed now. ;)

[@BeardedBored]

Thanks!

[@navymark101]

Best video so far, love it brother...

[@BeardedBored]

Glad to hear it

[@frederickheard2022]

Have you tried fermenting an apple mash rather than apple juice? The peels and cores and everything would potentially offer more flavor in a wider range, giving you more chances to capture some appleness in the final product.

[@BeardedBored]

Not yet, but I really want to. It's on the list;-) Takes about 30-40 pounds of apple for 1 bucket of mash.

[@stretch1151]

Ever thought of using a gin pot or a few gin pots with sliced very ripe apples and or apple juice to run your distillate through before condensing?

[@BeardedBored]

I'm doing some research on that very thing:-)

[@paulhutchison6994]

Hypothetically use a thumper, in a 3rd distillation of final product only, with apple juice in it or what ever fruit you are wanting in the final product. Blast it through as fast as you can. Take the abv down low as there shouldn't be any tails in your final product on this run. You'll get tons of the fruit flavor on the nose and back end.

[@BeardedBored]

Interesting. Never heard about doing a hot thumper run to reinfuse the flavors. Research mode engaged!

[@paulhutchison6994]

@@BeardedBored its basically like a big gin basket at that point. You'll probably need to do multiple ferments to get enough product. I usually do 3 then strip spirit the flavor run on the final cut of product. Be sure to really puree the fruits in the thumper.

[@BeardedBored]

@@paulhutchison6994 Thanks!

[@Just_The_Average_Dude]

I searched for a long time quite a while back trying to find out how to get more flavor to carry over. A few people suggested to run a thumper. Fill the thumper with, in your case, apple juice and spices. this way the vapors would travel through it and supposedly pic up flavors. I dont have a thumper nor did I have the want to modify things so I can not say whether it is worth trying or not.

[@BeardedBored]

A thumper is definitely on the list of projects:-)

[@chuckdontknowdoya6100]

We hypothetically have the same problem of carrying over flavor my way is to hypothetically make my brandy then before proofing down I hypothetically add the same fruit that I hypothetically made my hypothetical brandy from and let it soak for a few days to hypothetically transfer the flavor I then strain it and hypothetically proof it down and save the fruit for my next hypothetical run to recover all the hypothetical alcohol left in it.

[@BeardedBored]

That's hypothetically awesome:-)

[@sgtshultz13]

Hell. Eat that hypothetical fruit.

[@BeardedBored]

@@sgtshultz13 I'll do it on camera:-)

[@zacharygardemal8111]

Yes please

[@carriemartin8921]

🚩,, 🤔,,,I'm going to give ur recipe a try..down south where I live we/I/ triple apple the shine..#1mash is apple,,#2 put chopped apples in the thumper #3 chopped apple in the jar..add spices in the Fall or Holidays...hell anytime is good really 😂the fruit in the jar is great to eat...Happy Brewing,,🤔,,also..the longer it sits the stronger the apple flavor gets.i usually make it in the summer months and 3-4months later (Thanksgiving or Christmas) the flavor is perfect,,not to sweet because most folks like the granny Smith apples and the shine stays pretty clear but I'm gonna try something sweeter this year😃

[@toothlessgrin04]

This was a great first timer video to watch as a new subscriber. Kudos on the Dbl Applepi 😍

[@BeardedBored]

Thanks!

[@The7thSonSteve-O]

Lady Bearded & Bored likes it and we’ll never know if you drink it now and show us a different jar come thanksgiving, so bottoms up

[@BeardedBored]

She does like it a lot. She said we should make some for family Christmas gifts, so hopefully I'll get some more done and be able to save that jar;-)

[@the_whiskeyshaman]

Fruit in a gin basket or if you’ve seen moonshiners they have mason jar thumpers like 10 of them. Idk.

[@BeardedBored]

That's going on the list. Thanks Rand!

[@hamoudi_d]

We should bring "Bearded and Bored" together with "Bald and bankrupt" 😂 You guys would have a really good time.

[@BeardedBored]

Haha, he looks like a fun guy! Thanks for that:-)

[@petej.1049]

Hi. I can see that you use wood. I would like to try the woodchips from the vine/whisky barrels. One told me that you can make it faster if you use a ultrasonic then the flavor release farster from the wood.

[@BeardedBored]

Ultrasonic does help it flavor faster. I did a video on it;-)

[@oldguitarguy7528]

HE SAID, ITS GOOD WE HAVE ALL THESE MINDS TO GET KNOWLEDGE FROM, yep. george, jesse and you, all ove found.

[@davidvincent2838]

I had a fermenter full of fermented cider that had been sitting a few months and I ran it through the still to make apple brandy. I can still smell apples in the product but not taste them. Eager to try the apple pie thing with some. I think I'm gonna do it again. Apple juice is relatively cheap so why not. I only run my pot still down to about 40% ABV before I stop and chuck the reflux column on to get the rest out at 95%....... Even through the reflux I could still smell apple characteristics which very much surprised me because I thought all of the flavours would be stripped. Aging most of mine on french oak like a traditional Brandy.

[@BeardedBored]

Yeah, it's interesting how it's all on the nose and almost nothing in the flavor.

[@kevinauld4367]

I have seen you before but I have been missing out I just scribed I am making plum Brandy right now might try plum Pye

[@BeardedBored]

Sounds delicious:-)

[@danthemann]

Consider using a sous vide stick (130-140f) to soak yiur jars, alternating with an ice bath to more rapidly age your age-able liquids... Bring to temp, change bath, repeat until color is where you want. Taste, let a bit set a while, see what you like. You'll be amazed.

[@BeardedBored]

I've tried the "nuclear" microwave method before. I like doing it for a sneak peek jar to get an idea of where a large batch will end up.

[@danthemann]

@@BeardedBored Yes, I have heard of that but high ABV in the microwave vs a few hours back and forth while watching a movie seemed like a better idea to me!

[@BeardedBored]

@@danthemann Oh yeah, definitely safer, haha:-)

[@saltystaves]

After fermentation, allow it to sit on its Lees for a very long time. My last one was 4 months, but you will be able to note the difference after a month. The aroma changes from an acetic acid and industrial alcohol smell to a very sharp, sweet and intoxicating Apple. Its then ready to run. The apple flavoured distillate comes over in the heads, so the art to Apple brandy is to smear the late heads into the hearts collection (in the spirit run). Don't get close to the tails. They may smell and taste fruity, but they are anything but Apple and will ruin the blend. It then needs plenty of oxidative aging to mellow it out. Its a long game.

[@chucknaturale307]

Agreed it's a long game and the longer the better my oldest bottle is almost 40.

[@BeardedBored]

Thanks so much for the info!

[@grahambate3384]

I tried Apple spirit a guy brought back from Eastern European country, in a 2 litres coke bottle, his father made. Clear spirit around 65% with strong apple taste. I like to know if u had a pot still or reflux.

[@BeardedBored]

Definitely use a pot still to get the most flavor.

[@gazd6402]

I’m came here from city steading after watching them taste and talk about your wood ages meads 🤤 theyre now on the list of meads I need to brew 👍🏻 this video was cool too. Liked and subbed ☮️ 🇬🇧💚

[@BeardedBored]

Awesome! Thank you!

[@robertflynn4478]

Just finished my first batch using the red delicious and roxbury russet apples from my yard. Got 16 gallons of cider. Yielded a quart per gallon at 95-130 proof. I want to enhance the fruitiness a little. What wood blocks did you find were best for apple? Alternatively, I could just make it all into apple pie, but then it'd be gone in a week!

[@BeardedBored]

Apple wood if it's well seasoned, charred white oak.

[@robertflynn4478]

@@BeardedBored Thanks Man! Actually, I ended up with 12 quarts total. The last run i did must've boiled hard enough to add some liquid to the thumper which had the apple juice concentrate in it. It spilled a little of that over into the distillate which gave it a very slight amber color. Still went up as high as 130 proof. Still clear, but it has a little hint of apple to it. Very nice. Wondering what would happen if I add a few apple slices to a quart of shine. Would be great if it stayed clear, but picked up some apple taste. cool link re wood - kzbin.info/www/bejne/h3ywd4WPjcZ6fM0

[@nickdeimund2354]

If you used apple juice concentrate to raise the alcohol content instead of the sugar mix that might increase the apple flavor in the finished product

[@slelliott14]

Pot still and no stripping run? Also a thump keg setup would retain some of the original flavor.

[@BeardedBored]

Those are going on the list of things to test. Thanks man!

[@adamzamora983]

Hypothetically, you might not make a separate spirit run. You could make sure you have enough mash to support a couple of runs. Then, run your first run super slowly on a pot still. Keep the hearts, save the tails (there will probably be a lot). Then for the next run, add the tails to your mash, run that super slowly on a pot still. Keep the hearts and I think you might find that you have a delightful apple tasting apple brandy.

[@BeardedBored]

That sounds awesome, hypothetically:-)

[@adamzamora983]

It is! I mean I think it would be anyway.

[@BeardedBored]

@@adamzamora983 ;-)

[@scootermcgooginhime2464]

6:56 magical jars appear

[@BeardedBored]

That keeps happening. Sadly, they haven't stopped. My house is now almost full of jars. It's getting hard to breathe. They're crushing me. Please help.

[@danmc7815]

Just speaking hypothetically, I think starting with apple cider, a grocery store bread yeast, and a fermenter with an airlock, is a good start. Then after it has fermented, run it twice, to get to about 40%, then age it in white oak. After three months in a one gallon barrel it, hypothetically, would taste great.

[@FjHenderson]

This hypothetically is mine. Hard cider, cinnamon oil, and 4 shots of my shine. Take empty quart, add 4 shots, 4 drops cinnamon oil, top with filtered hard cider, put in freezer for later.

[@BeardedBored]

Nice!