This raisin brandy has been perfected through trial and error to create a smooth, and delicious fruit spirit

(20L wash) Brandy Ingredients:

• 1kg rasins of your choice
• 3L of grape juice
• 4kg Brown (Preferable) or white sugar
• 20g Yeast of your choice (Preferably distillers yeast)
• 20g DAP
• 20g Nutrient (Nutrivin or Yeast energizer)
• 17L of water

Process:

• In a pot, boil 5L of water, bring to a rolling boil, add the brown sugar and 1kg of raisins.
• Simmer for 60minutes
• Switch off, let cool down, add mixture to blender, blend till it’s a juice then add to fermenter.
• Add the additional 15L of cold water.
• check temperature of liquid, before adding the yeast.
• once the temperature is right for the yeast you are using then add your yeast, DAP and nutrient
• oxygenate the wash.
• then close fermenter and leave for 7 to 10 days
• rack of the liquid into another fermenter through a sieve or cheesecloth.
• once the transfer is complete then leave it for another 24hours to clear.

Once it’s cleared, pour wash into your boiler and begin your distillation process.

Preferably in potstill mode to pull through as much flavour as possible.

Enjoy!