Edelbrand Vinars Recipe

Time4h

Serves1

Dry, unaged, European-style fruit brandies from Marthasville, Missouri (One Ounce)

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Ingredients

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1
Wash and Prepare Fruits
Thoroughly wash all fruits under cold running water. Remove any stems, leaves, and blemishes. Chop the pears, apples, and plums into small pieces. Pit the cherries and set them aside.

2
Combine Ingredients for Fermentation
In a large fermenter, combine the chopped pears, apples, plums, and cherries. Add the sugar and water to the fruit mixture. Stir until the sugar is dissolved.
3
Add Yeast
Sprinkle the yeast over the fruit mixture. Stir gently to incorporate the yeast into the mixture. Cover the fermenter with a cloth to allow air to escape while preventing contaminants from entering.
4
Ferment
Allow the mixture to ferment at room temperature for 1-2 weeks, stirring daily. The fermentation is complete when bubbling stops, and the mixture clears slightly.

5
Distill the Fermented Mixture
Once fermentation is complete, transfer the mixture into a distillation apparatus. Heat the mixture slowly to allow the alcohol to evaporate and condense. Collect the distillate in a clean container.
6
Dilute and Bottle
If necessary, dilute the distillate with neutral spirit to reach the desired alcohol content. Bottle the brandy in clean, sterilized glass bottles, sealing them tightly.