I Made Mixed Fruit Brandy & Fortified Wine

I felt pretty bad almost wasting a bunch of great fruit. But it turned out well in the end. There is something to this whole fortified sour wine thing I think!
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#distilling #homebrew #fruit
I often include affiliate links in my videos and descriptions. This will not change the price for you at all, but the seller will give me a small kickback. Cool eh?

[@the_whiskeyshaman]

Erin is an angel for not booting your ass. Stealing her blender all the time, leaking berry juice all over the house. Making her try all the weird concoctions. Love it.

[@msana4420]

at this point, Erin should have an account called "...Jesse's concotions: A taste of the unknown" :)

[@racerothery2716]

We call it country brandy and people like it way more than straight white and hot. No water just wine or juice when proofing

[@silver-hy6mi]

One thing I’ve learnt from fermenting fruit is wild yeast is still on the fruit even after freezing them or fresh. Which can influence your fermentation!

[@georgecoots6954]

8:37

[@maughan6957]

Having extra wine is a plus to do this with, little 80 proof and it's awesome to mix back and have that for my self

[@racerothery2716]

Yo I told you all about my blackberry country brandy that I did. Blackberry wine distilled into brandy and then proofed down with the leftover sweet blackberry wine.. I still have a couple jars that didn’t sell it’s it’s Fing amazing

[@zinckensteel]

Oh, would that I could distill something other than fuel... ...land of the "free" - lol.

[@stevealford230]

It's a doggone shame that your next batch somehow ended up below half of the original gravity that you intended, but you didn't want to waste it, so you went ahead and ran it anyway and then accidentally left it out and its bucket got rained into and ruined it by cutting its abv in half... a very unfortunate series of events...

[@yellowboot6629]

I love Brandy ❣️... only to drink 🤗 Thanks ❣️

[@RisingSonSpacelicker]

Me too I don't know if it's because of my ethnic heritage, but brandy and schnapps are my forever go to. I sorely despise whiskey(just my taste) but the only whiskey I drink (brand and home distilled) is triple distilled Irish (or in my case South African).

[@lewisgiles8855]

I think i got a good idea for when describing flavors maybe it'd be cool to hear some of what it doesn't taste like, like if its missing astringency or something. Also ive always like to pair umami with earthy and undescribable.

[@stevealford230]

Have you ever tried using some Pectinase on your fruits for a few hours before you pitch? It breaks down some unfermentables and gives you some more gravity points.

[@danieldanielson2650]

It also decreases methanol content

[@bartongeorge595]

Fruit is all that I ferment and distill. Currently just finished a watermelon shine ageing in 50-50 blacken charred and untoasted apple wood.

[@RisingSonSpacelicker]

Do you use sugar or straight pulp

[@bartongeorge595]

@@RisingSonSpacelicker I invert my sugar. Table and brown sugar. I try to ferment as I would make wine in hopes of getting a better flavor profile for distillation. Been able to extract a caramel flavor from brown sugar after distillation

[@RisingSonSpacelicker]

Hmm makes sense I live on a farm which has about 80% white guava and 20%strawberry Guava working off straight pulp has been a nightmare trying to workout sg/brix without a refractometer so when my ocd and asperger physically hurts(quite literally) I add some brown sugar or because about 90km's out, there are sugar cane farms I barter guava for canes. Which I use to make a rum/schnapps. They both however turn out great with a smaller yield on the straight pulp(obviously). However my mates say pulp is more work, not for me cos my mental stuff helps me zone out.

[@mipyrchla7096]

I do something similar. I usually have 25kg of grapes off my vine every year. These grapes don’t have great sugar content so I usually do the same as you with brown sugar, heat it to 67-70 degrees and the. Into the wash. I Do a second wash on the skins, again with a sugar wash. It’s usually to get it ot 11-12 percent. Do you mind telling me what yeast you use. I’ve been using the Laven champagne yeast.

[@Tyresio12]

I wonder how would you find the somewhat controversial in flavour fruits from over here, like elderberry, bird cherry, blackthorn/sloe, chokeberry, hawthorn...

[@RisingSonSpacelicker]

Thank gawd for the "pro" taste tester I can agree with Erin

[@mutantryeff]

Appreciate the wife's involvement.

[@akiamini4006]

Could you do a meme distill with glucose ?! I fremented my glucoze and its aight but my distill broke to pieces so please do this !

[@StevenFelton-jc9gi]

Would you be interested in doing a test batch of Raisin Bran with banana mash ???

[@psal8715]

I love guava. Never had strawberry guava though

[@RobertIsaac]

I'd like to see a label on that jar reading "Fortified guava blablabla" :D

[@Murzington]

So, you made Jessie's Hard Fruit Punch? The description reminds me of Hawaiian Punch we get here in the States. Probably isn't but that looks like a tasty punch.

[@kubby5189]

Ferment Hawaiian punch

[@karlbroberg1652]

Have you ever distilled tepache? It's an awesome pineapple ferment with lots of brown sugar, cinnamon, anise, etc and I think it would be an interesting thing to ferment.

[@13crack13]

Hey Jesse I got a idea for u blue berry, oatmeal, rye, bloody butcher whiskey and age it on oak

[@Xerxis1988h]

carbonating the fortefight wine seems interesting cause you sed its mor like fortefight beer and beer sayes carbonation to me

[@Milads33]

You can add Persian subtitles to your clip, or it's not your job and KZbin should do it.

[@Workmills23]

Dry fruit mix, makes delicious Brandy.

[@martincrawley4084]

I can't remember if you never made a blueberry fortified wine or strawberry kiwi fortified wine but they are both one of my favourites to make thank you for making this video give me a lot of good ideas

[@klausschwabshubris]

I’ve got a bunch of fruit, I’ve got some new ideas also.

[@danieldanielson2650]

Can you give us a recipe?

[@vincemckesey5879]

Why are grains and even potato used for distillation over tasty fruits?

[@mukithasan9684]

Is there any discord channel about brewing i can join

[@Ajax-wo3gt]

Wifey seems to like the frankenstein fortified wine, mate.

[@shariatchison5375]

I have recently fallen in love with some of the flavored whiskeys especially salted Carmel. But just found a 90 proof peanut butter "moonshine" that is absolutely dangerous!! I would REALLY like to see how high proof of a Salted Carmel whiskey/moonshine that could be made that was still smooth and easily drinkable!?

[@imsim6064]

bottle the red 35% one, i'd buy a case

[@dannyhanke4338]

Is it possible for you to make “Tequila” agave spirit from agave nectar from say Amazon?

[@danieldanielson2650]

If there is any fermentable sugar in there....sure

[@Tater_Lord]

For cleaning the berry juice off the concrete baking soda and vinegar made into a paste and scrubbed into it and left to sit for an hour or two then given a good scrubbing again then cleaned with soapy water should pull a decent amount of the berry stain out

[@tzmtzt]

sour beer with sugar in it: Berliner Weisse mit Waldmeister :D

[@davesmith3562]

Nice to see that you can just come up with something in the heat of the moment and turn it into a positive way. Love your videos. Would like to see more on the angel yeast yellow label with t500 ......

[@festerallday]

In Hawaii we have the red strawberry guava, which is sweet/tart with small seeds. We also have the yellow spinner guava, which is sweet but large seeds and not much flesh. Recently we have an abundance of a wild cross, the yellow strawberry guava. It's bigger than the red, sweeter, and small seeds. I just finished 5 gallons of wine each. Low abv but wonderful flavor. A LOT of pectin

[@danieldanielson2650]

Pectin means a lot of Methanol. Don't drink too much

[@festerallday]

@@danieldanielson2650 if that is a concern then you drink too much already. If you are not binge drinking then there is nothing to worry about. Wine has methOH too.

[@VJButler]

She’s awesome !! “Whatever man. It’s good !!!”

[@crb2222]

Now this is a story all about how...

[@tommern84]

Åååhh!! I LOVE that you use the METRIC system!!

[@festerallday]

In my tropical fruit 'wines' (particularly my recent strawberry guava batch) I will ferment with no added sugar and then freeze off half of the water to get to my desired abv. Then back sweeten to bring the fruity flavors to the top. This gets rid of that weird table sugar alcohol flavor that can ruin a cider

[@thegarge7476]

Another good way is to boil down a pot of the fruits juice until it's very concentrated and add it to the alcohol, much quicker than freezing and thawing too

[@festerallday]

@@thegarge7476 how do you get the desired abv? Are we adding the concentrate to spirits?

[@thegarge7476]

@@festerallday I'm too dumb to tell you the exact equation with the right variables but I'll give an example (50ml of 40% alcohol + 50ml of 0% juice concentrate = 20% juice liqueur)

[@festerallday]

@@thegarge7476 no. The concentrate is the spirit. We freeze off the water. Good way to concentrate flavors and increase abv. But it doesn't separate all the junk so it's only a sampling wine or dessert. Not for getting drunk

[@racerothery2716]

My wine was made at 1.110 and I let it finish at 1.030 and it’s NICE! I don’t drink wine so I have like 2 gals of blackberry wine and 2 gals of Honey wine. I’m doing this as my main thing now. Making fruit brandy and proofing it with fruit wine or juice and spices or whatever. My still is 16 gals (60L) so I do that same size batch but I use a big ass thumper and run super low and slow and infuse flavors back into the liquor with the thumperright before it comes out. No matter what I make I get 13 jars of good drinking alcohol and I toss the rest. I don’t even run the tails because I can’t stand the smell

[@djscottdog1]

Thats daft trails give you a jump start the next time

[@MRONETEN]

I would say the fortified wine is a lambeck wine

[@sydthegoat88]

That is indeed a pretty well rounded product

[@arghh121]

why no airlock?

[@MrOmgitsdatfoo]

a Lambic

[@ИгорьИгорь-д6ф]

Erin is wonderful wife.!

[@nicholassmith9051]

Montana Style mix ferment.

[@joshuagoodsell9330]

I'm in montana and I have two plum trees, an apple tree, cherry tree, apricot tree, and grapes in my yard. I did a stripping run for all this and I'm going to combine this year's harvest and do a spirt run. Should be interesting!

[@clivemilner]

Can we have the recipe 😊