The amount of brandy this recipe will make can vary depending on a number of factors, such as the alcohol content of the wash, the efficiency of your still, and how many times you distill the brandy. However, as a rough estimate, assuming that the alcohol content of the wash is around 10-12% and you achieve an average yield of around 10-15% during the distillation process, you can expect to get around 1-1.5 liters of brandy from 10 liters of wine. Keep in mind that this is just an estimate, and your actual yield may be higher or lower.
Ingredients:
- 10 liters of wine (red or white)
- 1 kilogram of sugar
- Yeast
- Distilled water
Method:
- Pour the wine into a large fermentation vessel and add the sugar. Stir until the sugar dissolves completely.
- Sprinkle the yeast over the surface of the wine and stir gently.
- Cover the vessel with a lid or a cloth and let it ferment for about 7-10 days, or until the fermentation has slowed down significantly.
- Once the fermentation is complete, transfer the fermented mixture (called the “wash”) to the still.
- Add enough distilled water to the still to cover the wash by about 5-8 centimeters.
- Heat the still slowly, until the wash begins to boil and the alcohol vaporizes. Collect the vapor in a separate container.
- Continue to heat the still until the alcohol vapor condenses and drips out of the still’s outlet into another container.
- Discard the first few milliliters of distilled alcohol, which may contain impurities or toxins.
- Collect the remaining distilled alcohol in a separate container and measure the alcohol content using a hydrometer. If the alcohol content is below 40%, you can distill the brandy again to increase the alcohol content.
- Age the brandy in oak barrels or glass containers for at least a year, or until it develops the desired flavor and aroma.
- Once the brandy is aged, filter it through a cheesecloth or a coffee filter to remove any sediment or impurities.
- Bottle the brandy and store it in a cool, dark place until you’re ready to enjoy it.
