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Orange brandy (mampoer)

This orange brandy or mampoer is a strong citrus spirit that can be unaged or aged.



  • Zest and juice the oranges
  • Dissolve the sugar in the 4L of water.
  • Add the sugar water, orange juice, and orange zest to the fermentation bucket.
  • Adjust pH to 5.2 if necessary
  • Add yeast and yeast nutrient
  • Ferment until dry (SG < 1.000) or until the airlock stops bubbling
  • Filter fermented juice through a muslin cloth and let juice stand to settle
  • Siphon once to remove sediment.
  • Distill using a pot still in order to retain as much citrus flavour as possible. Make final cut at around 45% ABV
  • Dilute final product down to 43% and bottle you orange brandy
  • Optional: Age using oak blocks or barrel. Make sure to taste daily until the preferred flavour is acquired – then remove and bottle.

Tip: Louching (cloudiness) may occur due to excess oils from the citrus peel. To remove this, chill your product overnight and filter through coffee filters. Alternatively, add neutral alcohol to your final product.