Germain Robin - Alambic Brandy Recipe
Make Germain Robin - Alambic Brandy Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Fermentation Ingredients
Distillation Ingredients
Aging Ingredients
Method
Preparation
- 1
Harvest the Grapes
Select ripe grapes and harvest them, ensuring to remove any that are overripe or damaged.
- 2
Wash the Grapes
Rinse the harvested grapes thoroughly to remove any dirt or impurities.
Fermentation
- 3
Crush the Grapes
Crush the washed grapes to release the juice. This can be done by foot or using a grape crusher.
- 4
Add Yeast
Add the yeast to the crushed grapes and mix well to start the fermentation process.
- 5
Ferment
Allow the mixture to ferment for 1-2 weeks at a controlled temperature, monitoring the sugar levels.
Distillation
- 6
Setup the Still
Transfer the fermented mixture to a copper pot still, ensuring it is clean and properly assembled.
- 7
Distill the Mixture
Heat the still gradually to distill the liquid, separating the alcohol from the mash. Collect the distillate in a separate container.
Aging
- 8
Transfer to Oak Barrels
Pour the distilled liquid into oak barrels for aging. Ensure the barrels are well-sealed.
- 9
Aging Process
Allow the brandy to age in the barrels for at least 2 years, checking periodically for flavor development.
