Making Real Apple Brandy At Home

Comments · 341

• AN

  @anthonyburke5656 · 2 years ago

  In my youth I worked with a Polish man, he made wine and Brandy from everything, I loved his Plum origin drinks, he even treated different plum varieties differently. He loved Australia, he said he had so many more fruits that he could work with. He said in Poland they had about 5 different plums, in Australia about 15 and those ripened over a much longer time. No, he wasn’t a drunk, he was a hobbyist whom everyone invited to parties, because he bough flagons of great tarting rocket fuel! You should have tasted his Mandarin Brandy, the girls loved it and got ratso on it, it was also great on ice cream!

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• LU

  @luizlfco · 4 years ago

  Jesse, look for calvados. It's a french apple Brandy. Some families are making this spirit for 5 generations. The time of fermentation, for acidification and future esterification, so I think, the mix of varieties of apple, and others details are awesome!!! Btw, you are awesome! Hugs from Brazil!

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• SI

  @sirclemeni1 · 4 years ago

  I always distill 100% fruit mash, no juice or sugar added. I have a really nice old apple tree with very large and aromatic(almost herbal or floral in a sense) taste. If you have 100 % fruit mash you dont have to go into the heads to get the same flavor experience. And if you take straight hearts you really get that oily texture and the fresh and aromatic taste. Really amazing what you can get from apple brandy. Go and try pears and make sure you get some good pears grown for cider or wine, not the big supermarket eating pears. Your mind will be blown away with the results.

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• PY

  @PykrisBurton · 4 years ago

  Laird’s AppleJack (From my Home State Of New Jersey) Has been a thing here since 1698, Originally made via Jack Distillation ( if you know what that is) Best apple Brandy I’ve ever drank ( Pairs nicely  with Ginger Ale and Apple Cider ( Not alcoholic cider what in the states is just unrefined apple juice) and was a favorite spirit of George Washington.

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• CH

  @chevtruck1000 · 3 years ago

  Apple season is here again and getting a supply of apples is extremely easy if you live in an area where a lot of people have apple trees in their yards while having no use for the apples. Literally hundreds of pounds of various varieties for the cost of offering to then going and picking them.

• KE

  @Keasbeysknight · 4 years ago

  Next up, fresh apple mash but with store bought juice!

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• DE

  @deweydewey · 4 years ago

  Hi Jess, &nbsp;I&apos;ve made many gallons. Red Delicious and Granny Smith equal parts. I use about 3 pounds per gallon of water an about 1 pound of sugar per gallon of water. Mash apple really good, Heat water to boiling an pour over your apples make sure your apples are very ripe. Ferment and distill<br> &nbsp;Don&apos;t push for proof but for flavor.

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• MI

  @MisterVarlet · 4 years ago

  It&apos;s interesting to see the processes that are explored here on this channel, I make cider and meads mostly so I doubt it carries over to distillation the same but I usually recommend using vith apples and apple juice, I don&apos;t usually juice the apples and instead of using water to fill the fermenter instead i fill it with apple juice, that way you have both apple juice flavor and the fresh apples, it usually works out well for me

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• ME

  @megastarsport · 2 years ago

  Laird’s is the only company stateside that still makes true applejack, but it’s not the normal stuff. It has to be the bottled-in-bond 50%abv version

• BR

  @BrodecGoldMining · 11 months ago

  Free apples off grandpa&apos;s trees have me watching this video in 2025 like 🤔

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• MU

  @MultiTut69 · 4 years ago

  Good job with the video and research. I make apple brandy every fall ( neighbor has 2200 trees-10 varieties) with fresh pressed juice. After watching this, I may tray mixing specific varieties to see what the flavor difference is. Thx Jesse.

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• CR

  @crabmansteve6844 · 3 years ago (edited)

  We have a spirit here in the US called Applejack, which was historically made by freeze distillation which we now know is dangerous compared to hot distillation. <br><br>The difference between French Calvados and American Applejack is that here in the states we use eating-apples, really sweet, tart whereas Calvados and other apple brandy is made with cider apples.<br><br>They couldn&apos;t taste more different, it&apos;s very surprising to taste them side by side.

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