Sunday, February 2, 2014

Brandy 3 months

I think this is pretty much ready. Three months or so does sound far too quick, but given the small 3 liter barrel and large surface area contact, I think this might be enough. I also think it strikes a nice balance between fruit, which is still discernible (it was a zin) and alcohol (which has tamed down a bit, though I'm not sure why) and an intense butterscotch and caramel nose from the oak. I think any longer and the latter would completely overpower everything else and become cloying. Also a touch of vanillin sweetness. Very nice.

So let's say here she is. Brandy. Made entirely by hand in the 6 foot radius of my kitchen. Grapes courtesy of Elke and Kieran since mine were all eaten by a big fat rat this season. Really.

4 comments:

deana sidney said...

How dark was your oak char?

I am dying to try this. I just need to find someone with lots of grapes... I would love to get a madeira barrel for the aging and see what happens... cross pollination, as 'twere.

Do you like it??

Ken Albala said...

Love it. I have no idea what the char might have been. The barrel only has a little bung, I can't see inside.

Glenn said...

So, would the next (il)logical step be learning to make your own barrel?

buy sterling silver jewelry wholesale said...

Awesome post .i hope everybody will like your post