Apple Orchard Brandy Mash
Apple brandy 📍 Normandy, FranceIngredients
5 gallons fresh pressed apple cider (no preservatives)
2 lb brown sugar
Champagne yeast, 1 packet
Instructions
Warm a quart of the cider and dissolve the brown sugar into it, then return it to the batch.
Bring everything to about 70°F and pitch the champagne yeast.
Ferment two to three weeks until bone dry, keeping it cool and steady.
Run it gently — apple wants a slow, patient hand so the aroma carries through.
Notes from the maker
Rest it on a stick of French oak. Tastes like fall in a glass.
