This recipe makes an 18L wash for a delicious, fruity brandy

Ingredients:

• 1 1/2 large watermelons
• 10 peaches (ripe)
• 1 1/4 cup chopped golden raisins
• 8 lemons (juice only)
• 25 cups of sugar
• 18L water
• wine or distillers yeast

Procedure:

• Extract the juice from the watermelon and peaches, saving the pulp
• Boil the pulp in 5L of water for 1/2 an hour, then strain and add water to the extracted juice.
• Allow to cool to lukewarm, then add water to make 18L total
• Add all the ingredinets to the primary fermentation vessel except the yeast.
• Cover well with cloth and add yeast 24 hours later.
• Stir daily for 1 week and strain off raisins.
• Fit fermentation trap, and set aside for 4 weeks

Distillation:

• Fill the boiler with your wash
• Make sure to toss your heads and tails
• Distill slowly through a pot still stabilizing between 80 – 85 degrees C throughout distillation

Finishing:

No aging: Dilute to 40% and chill for 48 hours in the freezer and enjoy on the rocks or with a mix of your choice

Aging: Dilute the finished product to 55% ABV and put it onto French oak blocks, staves, chips, or even better a barrel. Let the brandy naturally age until you are happy with the product

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