Easy Apple Brandy co*cktail Recipe — Sugar & Cloth (2024)

FAQs

Easy Apple Brandy co*cktail Recipe — Sugar & Cloth? ›

Making apple brandy requires one to round up a fair amount of fruit. Using a rule of thumb, 16 pounds of apples will yield about 1 gallon of cider.

Making apple brandy requires one to round up a fair amount of fruit. Using a rule of thumb, 16 pounds of apples will yield about 1 gallon of cider.

Aged apple brandy is made by fermenting fresh apples into a hard cider, which is then distilled. Post distillation, the spirit is aged in oak barrels. The flavor profile is relative to the apple varieties used, type of oak and maturation period.

Apple brandies are made worldwide by distilling the juice or pulp of apples, whereas applejack is a distinctly American iteration that was historically distilled by freezing apple cider but is now most commonly distilled in copper or chamber stills.

One part fruit juice to two parts water and 2.5- 3 pounds of cane sugar per gallon of mash. Select only good, ripe fruit. Cut out any soft spots, and don't use any with mold on it.

Lemonade. Citrus perks up caramel-heavy brandies by drawing out fruity notes and creating an easy sipper for the summer months. It also pairs wonderfully with pisco—the unaged brandy from Peru and Chile—to create a sort of long Pisco Sour.

Its high alcohol level keeps bacteria from growing in the liquor and protects its integrity when stored in a cool and dark environment. Open brandy won't go bad but it will lose its potency and flavor complexity within 6 months to 2 years of the seal being broken.

How Much Brandy Is Considered Moderate Consumption? A single drink typically contains 1.5 ounces of alcohol (or 44 milliliters). For men, moderate drinking is defined as two drinks per day, while for women is one drink per day.

With its harmonious marriage of baked apple flavors and spiced wood notes, Laird's Straight Apple Brandy Bottled in Bond exhibits the traditional, authentic expression of apple brandy. Great for sipping and demanded by the best bartenders worldwide, for use in both classic and modern co*cktails.

What is apple brandy called? ›

The most common Apple Brandy is called Calvados, which is the Normandy region of France where the liquor originated. Calvados is typically made with cider apples, but it can also be made with pears grown in the same region.

Varieties like McIntosh and Red Delicious have a good balance of sugar and acidity, which contribute to the complex flavors in apple brandy. You can't go wrong with other popular apples like Braeburn or Fuji, either, so don't be afraid to experiment with your favorite varieties.

After about 4 hours, there is 440 ml of slightly yellow apple brandy @ 40% abv in the collector.

U.S. drinkers, however, might be most familiar with applejack, an American-born apple brandy that originated in the late 1600s. One early distiller was Scottish immigrant William Laird, who settled in Monmouth County, New Jersey, and began to produce his own applejack in 1698.

When aged in oak for just a year or two, or not at all, American apple brandies taste like an apple in a glass, bursting at the seams with fresh, juicy, fruity flavors. Older apple brandies, with a decade or more of maturation, achieve more whisky-like flavors of rich oak spice, clove, and vanilla.

While you can make beer and wine at home, this isn't true for spirits. Federal law prohibits home distilling, and you need a distillery license to make brandy.

Fermentation will usually take three to six weeks, depending on temperature and yeast, and once it has ceased, immediately siphon the cider off the sediment into a clean fermenter. Repeat this process after a few weeks or when another sediment has formed. The cider should clear naturally.

So, you want to add fruit to your homebrew. Well the amount of fruit you'll need depends on the beer recipe and the type of fruit you are adding, but generally 3-7 pounds will do for a 5 gallon batch of beer. Don't be afraid to experiment with the amounts depending on how much fruit flavor you want in your beer.

It takes 15 pounds of apples to produce a gallon of cider. Using a blend of apple varieties will give your cider a more complex flavor that is not overly sweet or tart. Tart apples like the Granny Smith, Pink Lady or Braeburn mixed with sweeter varieties like Fuji or Jonagold will yield a well-balanced beverage.