Comedy Gold!! Was waiting for Andy to break out into full blown sign language, like what you get on BBC2 on a Sunday morning LMFTO. Top vid, and HHB. I am still laffing!
Nice one Christian, glad you enjoyed the fun we had that day. . . Andys still is now back from the menders so we are hoping to complete the mashing videos for this mash very soon Thanks for the comments mate HHB Martin
Yeh i could not believe how fat i looked either back in july . . . . Never mind the mash went well and were stilling i hope this week the raspberry mash HHB Martin
Great stuff fellas-entertaining and informative!you make it all sound so easy! On average how long would you say the process takes until ready to drink? Cheers mate-Hhb!
Hi Dave, If you work on a 3-4 week fermentation process & then a 6 month ageing process for the mash, you can then still, remember the longer you age the mash the better it will taste and the smoother the schnapps too. Its hard when you first start with the schnapps, because all you want to do is taste your works, but the wait is well worth it. . . If you want to age the schnapps after distillation, the schnapps will sit on the shelf for a minimum of 3 years ! ! ! ! So make sure you age first then still. We are stilling this mash in the next week or so and will be giving much more info on it Thanks for the comments HHB Martin
Great video, you guys had me rolling. Just out of curiosity, is 20% the standard number a person would generally look for when preparing schnapps before distillation?
Thanks for the kind comment, as for the 20% ABV we always aim for a 20% in the mash but, as you will will know the fruit changes each season so we have to adjust where we can. Its not a must but the higher the ABV in the mash the more schnapps you're going to get from it. Hope my waffle helps HHB Martin
Love it clive Alvin sends his regards too haha As for coconut, no. Nut is a difficult mash substance to control, at the best of times, with foaming and trying to keep the fermentation going, as for a true schnapps you need to still, there are several ways to do this, but the flavours are lost after the distillation process, the only real successful nut mash is the walnut, which has a very strong flavour and carrys the distillation process. Worth a thought though, i will have a look and think about it. HHB Martin
Ok I get wacky ! I get schnapps ! Are you brothers ?? On your last post you used tinned peaches in the small still ? But they didn't look mashed and fermented ??! You will have to excuse my ignorance and put up with my silly questions until I get the hang of schnapps making !!!! Sorry !!
I do understand Ian What i will do is email you the difference as it will be a little long winded Lol. . . And no we are not brothers but the only two ex pats in the town :))))))))))))))))) Speak later Martin
Another good video, love the beginning. Brought tears to my eyes. 😂
Comedy Gold!! Was waiting for Andy to break out into full blown sign language, like what you get on BBC2 on a Sunday morning LMFTO. Top vid, and HHB. I am still laffing!
Nice one Christian, glad you enjoyed the fun we had that day. . .
Andys still is now back from the menders so we are hoping to complete the mashing videos for this mash very soon
Thanks for the comments mate
HHB Martin
Great video guys. I really enjoyed it. Keep them coming.
CHEERS!!!!
DJ
Thanks DJ, we too had a lot of fun making this one Lol . . . .
HHB Martin
Hellava vid guys. Entertaining AND educational. Hats off to you. Got that down to a science. Cheers and 17!
Hi Bill, we really did have a great day when we filmed this one.
Great to hear from you
HHB Martin
Cute couple awesome video boys!
Nice one chaps he does look a little on the tubby side our Martin, poor Andy doing all of the work.
Yeh i could not believe how fat i looked either back in july . . . .
Never mind the mash went well and were stilling i hope this week the raspberry mash
HHB Martin
Awesome guys, thanks for sharing! Cheers!
Cheers Corey
HHB Martin
Great stuff fellas-entertaining and informative!you make it all sound so easy!
On average how long would you say the process takes until ready to drink?
Cheers mate-Hhb!
Hi Dave,
If you work on a 3-4 week fermentation process & then a 6 month ageing process for the mash, you can then still, remember the longer you age the mash the better it will taste and the smoother the schnapps too.
Its hard when you first start with the schnapps, because all you want to do is taste your works, but the wait is well worth it. . . If you want to age the schnapps after distillation, the schnapps will sit on the shelf for a minimum of 3 years ! ! ! !
So make sure you age first then still.
We are stilling this mash in the next week or so and will be giving much more info on it
Thanks for the comments
HHB Martin
Great video, you guys had me rolling. Just out of curiosity, is 20% the standard number a person would generally look for when preparing schnapps before distillation?
Thanks for the kind comment,
as for the 20% ABV we always aim for a 20% in the mash but, as you will will know the fruit changes each season so we have to adjust where we can. Its not a must but the higher the ABV in the mash the more schnapps you're going to get from it.
Hope my waffle helps
HHB Martin
another great vid guys
Cheers Tony
Have a great week
Martin
Martin and Alvin, Lol Have you ever done a coconut one
Love it clive Alvin sends his regards too haha
As for coconut, no.
Nut is a difficult mash substance to control, at the best of times, with foaming and trying to keep the fermentation going, as for a true schnapps you need to still, there are several ways to do this, but the flavours are lost after the distillation process, the only real successful nut mash is the walnut, which has a very strong flavour and carrys the distillation process.
Worth a thought though, i will have a look and think about it.
HHB Martin
Nice work guys , cheers
Thanks Tiny, glad you enjoyed the vid
HHB Martin
Ok I get wacky ! I get schnapps ! Are you brothers ?? On your last post you used tinned peaches in the small still ? But they didn't look mashed and fermented ??! You will have to excuse my ignorance and put up with my silly questions until I get the hang of schnapps making !!!! Sorry !!
I do understand Ian
What i will do is email you the difference as it will be a little long winded Lol. . .
And no we are not brothers but the only two ex pats in the town :)))))))))))))))))
Speak later
Martin
Ok Martin can you send me a PM and I will reply with my email address ? I don't use the Gmail one !!
Check out the fat man in the green hahaha . . . . . .