Brandy is something that makes sense for those people with a garden that produces an excess of fruit. If you need to buy the fruit, it's no longer economical in the slightest. That being said, in most places there are an abundance of people who let tons of fruit go to waste because they can't use it in a timely fashion. So getting in touch with someone who has a few big fruit trees in their backyard can yield a lot of free ripe fruit.
My brother turns his plums into moonshine and even has a tiny barrel for it. I tried it. I’m a lightweight and don’t like brandy, but it was VERY strong. My boyfriend and dad who love scotch loved it, though.
The coin is the Boss man, cheers to that. Side note: I have been waiting to see or hear ooor read about someone distilling from Kiwi fruit, so I could make a good decision about getting it done myself. Thank you, thank you.
I used to make meads and once I tried adding a lot of kiwifruit to the diluted honey. Definitely the flavor came through, or more properly the aroma. I used Champagne yeast and the mead was very dry and was harsh for the first year or two. Never tried distilling any.
Right on bro!!! That’s awesome. I was actually thinking about this the other day because my 4 year old daughter was eating Kiwi and I was like “ I wonder if the Kiwis have made liquor of these yet😂😂😂 well turns out atleast one has now.. I have a brandy brewing in the fermenter right now too. Everyone does apple pie moonshine by making sugar washes and pouring in apple cider.. well the plan for mine is that it’s gonna be apple pie right off the still and then I’ll add the extra ingredients to taste.
It's funny with fermenting stuff - we just made a rhubarb wine that tastes mostly of just... Well... White wine really. Very little actual rhubarby flavour. It's very nice, and a lovely shade of pink though! When it comes to mashing up large volumes of fruit, when making cider from tonnes of apples, we always used to use a garden shredder, which you might find easier than by hand! 😊
I did a pomegranate brandy once and got the same result where the end spirit tasted nothing like the fruit. It tasted absolutely nothing like pomegranate. It strangely tasted like… alcoholic watered down cotton candy. Truly the best way I can describe it.
I've done a lot of apple wine fermenting and have also experienced that fruit flavor doesn't really make it through. Most of the flavor of fruits comes from the sugar in the fruit. Most of the flavor in wines comes from the yeast. There is a small amount of the flavors that differentiate fruits from each other, but it really needs some sugar to make it recognizable. So I typically add a small amount of sugar post-ferment.
@@eltondavids1952 I'll have to try that. I have found that fermenting with some fruit skins does help with adding complexity and "wine-like" flavor to the apple wine, whereas other fruit wines I find are just sugary booze products in comparison.
@@eltondavids1952 round here baked apples are a thing, bit of cinnamon, sugar and butter where the core was, then into the oven, i find the flavour is quite different from fresh when i try it without anything added. maybe something to try aside from boiling.
I actually made a lovely kiwi wine last winter using kiwis I harvested myself, a little bit of sugar and pectin, and a bit of calcium carbonate to balance the acidity of the fruit. It took forever to ferment, even with yeast nutrient, but the flavor was a cross between kiwi and pineapple. I used Red Star Champagne yeast, and added fresh fruit in both primary and secondary fermentation. I did not boil the mist, but rather pasteurized at 165 for two hours, in order to hopefully keep some of the aromatics. I did not age it, but rather bottled it with a bit of sugar in order to carbonate it.
Well ... in cooking - and the people who are more knowledgeable can bludgeon me over the head for this question/statement - when we want to bring forth a certain flavor or set of flavors, make something taste more like itself, we use salt. Does salt have some adverse affect to the fermented product in any way? Why not use salt? The only reason I can think of is it might kill the yeast, and at that it's a very tenuous reason. I don't think it'd hold much weight.
Ive done Kiwi fruit a number of times now i dont peel them but use an old recipe of equal amounts of fruit to sugar & water by wieght in 30lt barrel fermenters. Ive found that using ordinary bakers yeast produces the smoothest velvety 40% alcohol I've ever made. After I've run it through a reflux still. It produced 3.8lt at about 83 to 86%.
KIWI cheers! Sounds good! Try blending it with a high corn bourbon or possibly a baking spice rye? How about a little finish with a little French oak or Amburana? Like you said the possibilities are endless.
I kinda want to know what would have happened if you had used a fine mesh disk and pressed all of the liquid out of the solids and did something with that like make it simple syrup or something like that with it
I thought about that with the skin making it bitter, but with how thin it is it really doesn't add or take away much from the fruit proper. Some people, including myself sometimes, even just eat it along with the fruit. (Really fell in love with the golden variety over classic green not too long ago.) Though if you wanted to remove them, since you don't need to keep the fruit whole, it might be as easy as quartering them and then scraping the fruit off the peel with a spoon.
When visiting Belize I had sampled a bunch of Cashew wine. Made from the sugar engorged branch before the actual cashew. “Cashew apple” It was boiled heavily and then fermented into this dark caramel coffee colored wine. Reminded me of a Bochet from the mead world. Too bad those fruits spoil too quickly for shipping. I can’t find those anywhere in the states.
@@StillFunBrewing I find the pulp frozen in 6oz bags at Kroger in the frozen fruit :) It's got loads of polyphenols and makes really great smells when its not the main character - its SO floral to me.
Have you considered a Thumper? I'm toying with idea to bump up the flavour... I basically have the same set up you used to have. 50L Keg, 2inch Column, modular build for Pot or Reflux.
i have been experimenting at home myself. i found a way to make almost pure alcohol from just fermentation, no distilling! it takes a long time, but so far its pretty good. i dont drink, so it just tastes like pure fire to me, but my friends say its good.
Why I am a big fan of distilled spirits, pretty much everything you've crafted so far, I want to take half the mash and filter & finish it into cider or beer. This one in particular. I think a kiwi cider (made by a Kiwi) could be amazing!
Have never distilled anything but I have more than dabbled in canning jams, preserves, jellies, salsas and sauces. It's been awhile since I did any of that (about 7 years) but the amount of fruit necessary to create a decent number of jars still kind of blows my mind. Towards the end of my 4-5 year run of dabbling, I used less and less sugar. I noticed the end product was more sauce-like than jam-like. Never bothered me or people who bought some. I used to sell at vendor shows. A couple of the jarred product I made the really reinforced it was making applesauce (and an apple syrup I used for granola) and a pineapple salsa. The apple sauce I got 16 pint jars out of 24 pounds of apples. As far as the pineapple salsa, 9 pineapples, 3/4 lb of serrano, 3 lbs of jalapeno, multiple heads of garlic, a couple onions and a few red bell peppers got me 29 pint jars. Quite expensive but worth the effort.
I have 20kg of Kiwi, but I will put them on a peeler, through a masticating juicer, & add back the pulp. My Passion fruit vine went bonkers, so in that goes as well. I have an EC-1118B allotted. My AirStill Pro has the start. Your single malt notation has me tempted to nudge a spoon or two of LME for S & G's to the fermentation.
This just gave me a crazy idea..... I was wondering what would happen if you distilled a fruit that most consider a vegetable? At first I worried about the acidity but then thought about how sweet some varieties are. I'm curious. What would the result be if you distilled TOMATOES?!? I think it could be pretty interesting, if it's even possible. My only concern is if the acidity would kill off the yeast. Possibly counter that with the old baking soda hack for reducing the acidity in tomato sauce? Perhaps a bit in the mash before pitching? I would love to hear your thoughts on this and possibly even see an episode on it? Tomato Brandy?!? Cheers from Maine!
Very very cool! I like your mangulator device, I need to obtain one for making cider! Your description of the process of inspiration from new ingredients really bore out with your description of the unexpected flavors of the brandy. Do you think the lacto-fermentation contributed to that dessert-wine character? Do you think that adding fresh fruit to the stripping run would have given more of that tropical fruit flavor?
Saying this before going through this full video because i love the idea behind and I've had kiwis, start just naturally fermenting in their containers. also a tip this do need to be peeled because the skins are quite bitter, and the skins are super light/thin and will likely carry into the ferment themselves because of their softness, compared to a thicker skin like apples or more heavy tropical fruits. secondly kiwis do have a decent amount of acidity to them that would probably mute the yeast. so i would suggest adding some kind of base juice, or liquid to make sure you don't kill the yeast and don't need to over yeast possibly affecting the taste. After seeing the results i think this would be a super great thing to send in a fermented beer directions rather than into the full super intense ferment and spirit run i think this would succeed better in that direction. either that or i think with the fruits you need to pull them sooner than you would with traditional mash to keep the identifying flavors from the fruits. the volatility of the compounds in fruit i think don't stand up to the combination of fermenting and then also the temp of the still so you need to try and half the effect that comes in from those. maybe do some tests on the ratios but some kind of blend of filtered fresh juice from whatever you are fermenting mixed with a portion of the fermented product right before the still. Or even better a blend of 2 or thee different ferments of different age. 1/3 at 1 day, 1/3 at 3 days, and 1/3 at 6 days. just ideas for testing on the off chance you get another opportunity like this.
If i may propose an experiment for you I would love you to try this and tell me what you think. I made an an apple Brandy using sake #9 yeast. I fermented it cool. I basically took a barrel and made a 20 gallon batch. It was done with 20lbs apples cut into 1/4's. Apples were a mix of fuji, Jonathan, and granny smith. 20 gallons of apple juice were added to apples, cheapest 100% apple juice I could find then I added frozen apple juice concentrate to up my sugar content to a get an 8% yield. You and Alan's videos convinced me to try it and cold temps here was why i went with sake 9 yeast. My wild yeast apple is good but this stuff is probably some of best I have ever made. Some of it I plan to use to use as a base for absinthe. Hope you try it and would love to see what you could do with it.
Oranges: please do oranges or some sort of citrus. Basically take oranges, ferment them and then distill them. Not limonene, limoncello or orange liqueur.
@@Chefsharpener that’s what I want to see. I stay very close to a huge orchard. Every year tons of “sub par” oranges go to waste. Most of the oranges are discarded simply because they are too small or have blemishes. I would like to make a spirit with these oranges.
I did a golden kiwi flavored gin. The result was similar to yours - fruity in an indistinct kind of way that was very little like the fruit itself. I'd didn't like it so won't be doing it again. I also tried a feijoa gin that tasted of feijoa and went with the gin mix very well. I'd definitely recommend trying fejoa brandy if you can get enough of them. Cheers
Love your work mate. In lock down i dud a pineapple and kiwi wash. Turned out amazing (according to my then self) buy even more so once aged. But it was rather limited cos kiwi fruit is expensive here. Since both are tropical fruits it turned out great (won't tell you about the broken 7l semester worth of juice) Would love to see more detail on the distilling portion of your projects. You seem to be skipping over that alot lately. (Als9..... typing without my glasses..... so forgive any typos)
It is amazing what can be fermented and distilled, pretty much limitless if you like to tinker. And if a single fruit isn’t good enough, you can mix them. A suggestion in the future is to use some pectic enzyme to get more complete breakdown of the fruit
I wonder if you could distill from Cacao husks? I saw bags of them being sold at mitre 10 (presumably for gardening purposes) but wondering if they would distill something yum...
I made some delicious peach wine, which I ground up the meat of the fruit to start, and then it left a thick peach pulp settlement at the bottom after 14 days of fermenting (first and secondary)... My question is... Have you ever distilled something like the bottom savings of a carboy before, and will it burn during the distillation, or just be terrible tasting... Jest ask'un...
So what is the deal with barrels? If I got a barrel what would be the rules with filling it? Like could I get some off the shelf rum, scotch, port, sherry etc etc and blend in a barrel and what sort of barrel can be used? For example can I blend a Bundy Rum product like their campfire rum with port and maybe a dash of scotch? What would work better for what spirit if I wanted a barrel that has been burned on the inside or can I get a normal barrel and put charcoal in it or what? What would I look for in a small barrel for this application? Would the brass tap do anything to the flavour? I have many questions haha.
Oh my god same. My school used to get them for free so we would always eat them at school and I’d always overdo it and now if I eat one my tongue goes tingly
lol felt on the whole must becoming a solid im halfway into blackcurrant wine and it decided to make a foam so dense it developed structural integrity for several days
Just came across this by accident and I'm glad I did. The idea is intriguing but either the camera did something to the Kiwi fruit or they were all green Kiwi's not gold. The gold kiwi I have had has always been a very yellow/gold colour. Either way I'm very happy to find your channel and now I have all your other videos to watch.
Hi I love how alcohol is made amd very interested in this hobby but sadly I can't brew because first alcohol is kind of bann on my country and there is no yeast for making alcohol. So i was hoping if there is any way to make yeast from scratch. I have quality product like potato and wheat to make beer or wine but no yeast 😢
You should make a fruit only and a skin only attempt as well at some point. Additionally you can do most of the fermentation safely inside intact fruit, and then extract the half way to drink juices that way
Yea kiwi is hard. I feel that most fruit when distilled has a base generic sweetness fruity but not fruit specific. (Besides apple). I wonder if pectic enzyme would have eaked out more flavor. Great stuff as always.
from experience you can make alcohol from any fruit if you add sugar its just a question of whether or not its drinking alcohol or if its weedkiller tier
Hi Jesse! I'm totally new to the field since I'm a craft beer type, so is my girlfriend, but she is getting into gin stuff nowadays and I want to make her a surprise homemade gin. So the theory is: I would make the basinc gin as your recipe, but want to use hibiscus and amarillo hops to have a beer-like aftertaste and the juicy tase of the hops. So my question is: should I exclude anything from the base recipe, how much of hibiscus petals should I use and if not dryhopping, how should I include the amarillo, make the gin ready done, take out some of it, put the pellett into it and after like 5-6 hours filter it back into the done gin? Perhaps start with botanicals with 500ml vodka and soak hops into 250ml and mix it into the 500ml after filtering it? Thank you if you can answer, your videos gave me a more than perfect start to make this happen, and I would serve it when proposing to her!:)
You know I've put a lot of kiwis into pots but I've never thought about making liquor. Pro tip you need to shop them up quite a bit depending on the size of the pot oh and make sure to use a lot of plastic red is very hard to clean.
Where did you get that mangulator? I work in the wine industry and I am looking at something similar to process vineyard samples quicker than processing by hand.
In my last year of high-school we were asked to bring in fruit to make wine as part of chemistry. I brought in Kiwifruit. The wine it made was rather interesting, quite a sour flavor.
I was about to say “don’t show the New Zealand’s this” as a joke because of our national alcoholism, but then I realised you’re a kiwi yourself and honestly I’m not even surprised 😂
I tryed one with kiwi fruit but i had i heap of other stuff (fruits an juice )in it an yeah, i still couldn't really tell you what it tasted like. It was nice tho
Vodka recipe he made using a tomato paste wash.. There is a whole series of videos on vodka washes, some with the tpw. ua-cam.com/video/Njg-cj9Dzms/v-deo.html
I think it's more like kiwi doesn't have a strong taste. And than you bland it a little with skin and yeasts eat up the sugar in it. So it's mostly yeast aftertaste and some tropical notes from kiwi. If you try some tropical fruits mix brandy, it could be more flavorful though. Something strong, like mango, banana, melon, pineapple, and so on. But it would be annoying to try to balance out the flavor and don't get buncrupt with this.
@wontnotawill1356 Poppy LATEX is opium and morphine is isolated through chemical extraction, not through distillation. He lives in New Zealand so I don’t think he has to worry about the DEA.
hey brother, they dump kiwi by the truck and trailer load here in Te Puke, hundreds of tonnes , > stuff that will not pass the grade from the pack houses. I had the idea years ago of fermenting this rubbish and vacuum distillation using solar heat for alky to blend with petrol
i didn't want some over ripened kiwi to go to waste so i ate it anyway. it definitely fermented a bit, could taste the alcohol. while not enough to get drunk, i got a buzz after eating a few lol
Green kiwi at least around where I like have a much stronger flavor that may survive distillation better. It's been about a decade since I have green kiwi wine so I don't have the best recollection of the tasting profile. The farmers market where I lived at the time had ugly kiwifrruit for cheap was the only reason why I made it because it would have been to expensive otherwise.
I just watched a bearded Kiwi turn a golden Kiwi into brandy.
They’re both bearded
I had a blonde moment, I had to read your comment twice to understand what you said.
Does that count as cannibalism?
Brandy is something that makes sense for those people with a garden that produces an excess of fruit. If you need to buy the fruit, it's no longer economical in the slightest. That being said, in most places there are an abundance of people who let tons of fruit go to waste because they can't use it in a timely fashion. So getting in touch with someone who has a few big fruit trees in their backyard can yield a lot of free ripe fruit.
My brother turns his plums into moonshine and even has a tiny barrel for it. I tried it. I’m a lightweight and don’t like brandy, but it was VERY strong. My boyfriend and dad who love scotch loved it, though.
The coin is the Boss man, cheers to that. Side note: I have been waiting to see or hear ooor read about someone distilling from Kiwi fruit, so I could make a good decision about getting it done myself. Thank you, thank you.
This channel has such high production value, i am astonished as to why it doesn't have at least 1m subs. He deserves it
I used to make meads and once I tried adding a lot of kiwifruit to the diluted honey. Definitely the flavor came through, or more properly the aroma. I used Champagne yeast and the mead was very dry and was harsh for the first year or two. Never tried distilling any.
Right on bro!!! That’s awesome. I was actually thinking about this the other day because my 4 year old daughter was eating Kiwi and I was like “ I wonder if the Kiwis have made liquor of these yet😂😂😂 well turns out atleast one has now.. I have a brandy brewing in the fermenter right now too. Everyone does apple pie moonshine by making sugar washes and pouring in apple cider.. well the plan for mine is that it’s gonna be apple pie right off the still and then I’ll add the extra ingredients to taste.
It's funny with fermenting stuff - we just made a rhubarb wine that tastes mostly of just... Well... White wine really. Very little actual rhubarby flavour. It's very nice, and a lovely shade of pink though!
When it comes to mashing up large volumes of fruit, when making cider from tonnes of apples, we always used to use a garden shredder, which you might find easier than by hand! 😊
I wonder if you'd get more rhubarb flavor by soaking it in a jar of vodka.
The result of distilled fruit is amazing. Like tasting the different flavors that came together to make a particular fruit, but without the sweetness.
I did a pomegranate brandy once and got the same result where the end spirit tasted nothing like the fruit. It tasted absolutely nothing like pomegranate. It strangely tasted like… alcoholic watered down cotton candy. Truly the best way I can describe it.
That sounds good to me
I've done a lot of apple wine fermenting and have also experienced that fruit flavor doesn't really make it through. Most of the flavor of fruits comes from the sugar in the fruit. Most of the flavor in wines comes from the yeast. There is a small amount of the flavors that differentiate fruits from each other, but it really needs some sugar to make it recognizable. So I typically add a small amount of sugar post-ferment.
Any fruit has to be boiled. Then that flavor water is what brings the flavor.
@@eltondavids1952 I'll have to try that. I have found that fermenting with some fruit skins does help with adding complexity and "wine-like" flavor to the apple wine, whereas other fruit wines I find are just sugary booze products in comparison.
@@eltondavids1952 round here baked apples are a thing, bit of cinnamon, sugar and butter where the core was, then into the oven, i find the flavour is quite different from fresh when i try it without anything added. maybe something to try aside from boiling.
I actually made a lovely kiwi wine last winter using kiwis I harvested myself, a little bit of sugar and pectin, and a bit of calcium carbonate to balance the acidity of the fruit.
It took forever to ferment, even with yeast nutrient, but the flavor was a cross between kiwi and pineapple.
I used Red Star Champagne yeast, and added fresh fruit in both primary and secondary fermentation.
I did not boil the mist, but rather pasteurized at 165 for two hours, in order to hopefully keep some of the aromatics.
I did not age it, but rather bottled it with a bit of sugar in order to carbonate it.
Well ... in cooking - and the people who are more knowledgeable can bludgeon me over the head for this question/statement - when we want to bring forth a certain flavor or set of flavors, make something taste more like itself, we use salt. Does salt have some adverse affect to the fermented product in any way? Why not use salt? The only reason I can think of is it might kill the yeast, and at that it's a very tenuous reason. I don't think it'd hold much weight.
Ive done Kiwi fruit a number of times now i dont peel them but use an old recipe of equal amounts of fruit to sugar & water by wieght in 30lt barrel fermenters. Ive found that using ordinary bakers yeast produces the smoothest velvety 40% alcohol I've ever made. After I've run it through a reflux still. It produced 3.8lt at about 83 to 86%.
It's so funny I find these videos so interesting even though I don't even drink. Well maby once or twice a year I might drunk a beer a mixed drink.
KIWI cheers! Sounds good! Try blending it with a high corn bourbon or possibly a baking spice rye? How about a little finish with a little French oak or Amburana? Like you said the possibilities are endless.
I kinda want to know what would have happened if you had used a fine mesh disk and pressed all of the liquid out of the solids and did something with that like make it simple syrup or something like that with it
I thought about that with the skin making it bitter, but with how thin it is it really doesn't add or take away much from the fruit proper. Some people, including myself sometimes, even just eat it along with the fruit. (Really fell in love with the golden variety over classic green not too long ago.) Though if you wanted to remove them, since you don't need to keep the fruit whole, it might be as easy as quartering them and then scraping the fruit off the peel with a spoon.
Jacote, Cashew fruit, is one of the oddest and most fun ingredients I've used - with pineapple it makes an almost chocolate aroma when fermented
When visiting Belize I had sampled a bunch of Cashew wine. Made from the sugar engorged branch before the actual cashew. “Cashew apple” It was boiled heavily and then fermented into this dark caramel coffee colored wine. Reminded me of a Bochet from the mead world. Too bad those fruits spoil too quickly for shipping. I can’t find those anywhere in the states.
We have cashew in Hawaii. My tree just died though😢
@@festerallday I want one in Oklahoma
@@StillFunBrewing I find the pulp frozen in 6oz bags at Kroger in the frozen fruit :) It's got loads of polyphenols and makes really great smells when its not the main character - its SO floral to me.
@@StillFunBrewing is it similar to coffee cherry? I drink that juice a lot. But my cashew tree died before I got any fruit
Golden kiwi with pineapple was one of my first! Pulled an awesome clear flavor! I peeled mine and it was a lot of work.
Thank you for this detail I would not have wanted to waste that much fruit
adding a little sugar post distillation sometimes helps
Have you considered a Thumper? I'm toying with idea to bump up the flavour...
I basically have the same set up you used to have. 50L Keg, 2inch Column, modular build for Pot or Reflux.
i have been experimenting at home myself. i found a way to make almost pure alcohol from just fermentation, no distilling! it takes a long time, but so far its pretty good. i dont drink, so it just tastes like pure fire to me, but my friends say its good.
Why I am a big fan of distilled spirits, pretty much everything you've crafted so far, I want to take half the mash and filter & finish it into cider or beer. This one in particular. I think a kiwi cider (made by a Kiwi) could be amazing!
I agree, kiwi cider sounds delicious
Have never distilled anything but I have more than dabbled in canning jams, preserves, jellies, salsas and sauces. It's been awhile since I did any of that (about 7 years) but the amount of fruit necessary to create a decent number of jars still kind of blows my mind. Towards the end of my 4-5 year run of dabbling, I used less and less sugar. I noticed the end product was more sauce-like than jam-like. Never bothered me or people who bought some. I used to sell at vendor shows. A couple of the jarred product I made the really reinforced it was making applesauce (and an apple syrup I used for granola) and a pineapple salsa. The apple sauce I got 16 pint jars out of 24 pounds of apples. As far as the pineapple salsa, 9 pineapples, 3/4 lb of serrano, 3 lbs of jalapeno, multiple heads of garlic, a couple onions and a few red bell peppers got me 29 pint jars. Quite expensive but worth the effort.
I have 20kg of Kiwi, but I will put them on a peeler, through a masticating juicer, & add back the pulp. My Passion fruit vine went bonkers, so in that goes as well. I have an EC-1118B allotted. My AirStill Pro has the start. Your single malt notation has me tempted to nudge a spoon or two of LME for S & G's to the fermentation.
I think he got bad results because he was very lazy.
mango & habanero
black cherry & kiwi with some toasted sesame seeds for flavor.
chipotle & honey
rice cakes & herbs
This just gave me a crazy idea.....
I was wondering what would happen if you distilled a fruit that most consider a vegetable? At first I worried about the acidity but then thought about how sweet some varieties are.
I'm curious. What would the result be if you distilled TOMATOES?!?
I think it could be pretty interesting, if it's even possible. My only concern is if the acidity would kill off the yeast.
Possibly counter that with the old baking soda hack for reducing the acidity in tomato sauce? Perhaps a bit in the mash before pitching?
I would love to hear your thoughts on this and possibly even see an episode on it? Tomato Brandy?!?
Cheers from Maine!
Tomato wine is a thing, so I think it would definitely work. I’ve not tried it myself, but I don’t think I’ve heard anyone say it’s awful.
There are some excellent tomato eau-de-vie out of austria and switzerland. Carrot too.
Very very cool! I like your mangulator device, I need to obtain one for making cider!
Your description of the process of inspiration from new ingredients really bore out with your description of the unexpected flavors of the brandy. Do you think the lacto-fermentation contributed to that dessert-wine character? Do you think that adding fresh fruit to the stripping run would have given more of that tropical fruit flavor?
Saying this before going through this full video because i love the idea behind and I've had kiwis, start just naturally fermenting in their containers. also a tip this do need to be peeled because the skins are quite bitter, and the skins are super light/thin and will likely carry into the ferment themselves because of their softness, compared to a thicker skin like apples or more heavy tropical fruits. secondly kiwis do have a decent amount of acidity to them that would probably mute the yeast. so i would suggest adding some kind of base juice, or liquid to make sure you don't kill the yeast and don't need to over yeast possibly affecting the taste. After seeing the results i think this would be a super great thing to send in a fermented beer directions rather than into the full super intense ferment and spirit run i think this would succeed better in that direction. either that or i think with the fruits you need to pull them sooner than you would with traditional mash to keep the identifying flavors from the fruits. the volatility of the compounds in fruit i think don't stand up to the combination of fermenting and then also the temp of the still so you need to try and half the effect that comes in from those. maybe do some tests on the ratios but some kind of blend of filtered fresh juice from whatever you are fermenting mixed with a portion of the fermented product right before the still. Or even better a blend of 2 or thee different ferments of different age. 1/3 at 1 day, 1/3 at 3 days, and 1/3 at 6 days. just ideas for testing on the off chance you get another opportunity like this.
Run kiwi last year and muat say very happy with the results. Not a lot of carryover un the tast. My setup do not have a thumper.
If i may propose an experiment for you I would love you to try this and tell me what you think. I made an an apple Brandy using sake #9 yeast. I fermented it cool. I basically took a barrel and made a 20 gallon batch. It was done with 20lbs apples cut into 1/4's. Apples were a mix of fuji, Jonathan, and granny smith. 20 gallons of apple juice were added to apples, cheapest 100% apple juice I could find then I added frozen apple juice concentrate to up my sugar content to a get an 8% yield. You and Alan's videos convinced me to try it and cold temps here was why i went with sake 9 yeast. My wild yeast apple is good but this stuff is probably some of best I have ever made. Some of it I plan to use to use as a base for absinthe. Hope you try it and would love to see what you could do with it.
That is so funny, I wondered 🤔 last month if you were ever going to try a kiwi fruit 🥝 fermentation and here you go! Love your channel
This is pretty awesome! I am curious what some pectic enzyme would have done to help raise the finaly ABV in the wash.
Would the addition of sugar change the complexity??? I understand it would increase the volume... Thx
Yes, it would ‘water down the flavor,’ just like adding water to a finished drink would. You’d have more alcohol but less flavor.
Oranges: please do oranges or some sort of citrus. Basically take oranges, ferment them and then distill them. Not limonene, limoncello or orange liqueur.
That much Citric acid is tough for yeast to cut through, though you could just buffer the PH
@@Chefsharpener that’s what I want to see. I stay very close to a huge orchard. Every year tons of “sub par” oranges go to waste. Most of the oranges are discarded simply because they are too small or have blemishes. I would like to make a spirit with these oranges.
@@kopekganakga6905 That would be 'orange solvent', and it's used as a stripper, to remove wax from floors. It smells like highly concentrated oranges.
@@Chefsharpener Shouldnt be a big problem since there are plenty of Orange brandy on the market.
@@nox5555 most of that is brandy with oranges infused into it after the fact rather than fermented orange wine distilled into a brandy.
Thank you for going out of your way and telling us that you did't just casually buy 4 cartons of kiwi.
I did a golden kiwi flavored gin. The result was similar to yours - fruity in an indistinct kind of way that was very little like the fruit itself. I'd didn't like it so won't be doing it again.
I also tried a feijoa gin that tasted of feijoa and went with the gin mix very well. I'd definitely recommend trying fejoa brandy if you can get enough of them.
Cheers
Love your work mate. In lock down i dud a pineapple and kiwi wash.
Turned out amazing (according to my then self) buy even more so once aged. But it was rather limited cos kiwi fruit is expensive here.
Since both are tropical fruits it turned out great (won't tell you about the broken 7l semester worth of juice)
Would love to see more detail on the distilling portion of your projects. You seem to be skipping over that alot lately. (Als9..... typing without my glasses..... so forgive any typos)
Thats a nice idea to not waste old fruits, make liquor out of it! :P
that is a lot of Kiwi have fun cheers
Made an ale with Kiwi and honey. It was amazing!!!!
thanks for sharing. sounds tasty. cheers
I tuned in hoping to learn the secret Kiwi method for efficiently peeling kiwifruit. Nope. Just mangle 'em!
Our man Jesse needs a thumper.
Split it in the middle and put a teaspoon inside the skin and turn it
@@thomasoberg227 Thanks!
It is amazing what can be fermented and distilled, pretty much limitless if you like to tinker. And if a single fruit isn’t good enough, you can mix them. A suggestion in the future is to use some pectic enzyme to get more complete breakdown of the fruit
I wonder if you could distill from Cacao husks? I saw bags of them being sold at mitre 10 (presumably for gardening purposes) but wondering if they would distill something yum...
A kiwi cannibalizing another kiwi... what has this world come to
I made some delicious peach wine, which I ground up the meat of the fruit to start, and then it left a thick peach pulp settlement at the bottom after 14 days of fermenting (first and secondary)... My question is... Have you ever distilled something like the bottom savings of a carboy before, and will it burn during the distillation, or just be terrible tasting... Jest ask'un...
Great experiment! Final distillate sorta a little bit like a Pisco maybe?
So what is the deal with barrels? If I got a barrel what would be the rules with filling it? Like could I get some off the shelf rum, scotch, port, sherry etc etc and blend in a barrel and what sort of barrel can be used? For example can I blend a Bundy Rum product like their campfire rum with port and maybe a dash of scotch? What would work better for what spirit if I wanted a barrel that has been burned on the inside or can I get a normal barrel and put charcoal in it or what? What would I look for in a small barrel for this application? Would the brass tap do anything to the flavour? I have many questions haha.
40%+ tropical dessert wine?!
I'm in!
i havent had kiwi fruit distilled, but i have left a (green)kiwi and raspberry mash soak in vodka, and that was very nice
A Kiwi brewing Kiwis, cannibalistic!
As a toddler I ate so many kiwis that I developed an allergy.
I haven't had a kiwi in 30 years.
I'll take your word for it xD
Oh my god same. My school used to get them for free so we would always eat them at school and I’d always overdo it and now if I eat one my tongue goes tingly
The golden are sooooo good. Amazing.
lol felt on the whole must becoming a solid im halfway into blackcurrant wine and it decided to make a foam so dense it developed structural integrity for several days
Just came across this by accident and I'm glad I did. The idea is intriguing but either the camera did something to the Kiwi fruit or they were all green Kiwi's not gold. The gold kiwi I have had has always been a very yellow/gold colour. Either way I'm very happy to find your channel and now I have all your other videos to watch.
Hi I love how alcohol is made amd very interested in this hobby but sadly I can't brew because first alcohol is kind of bann on my country and there is no yeast for making alcohol. So i was hoping if there is any way to make yeast from scratch. I have quality product like potato and wheat to make beer or wine but no yeast 😢
Now that you've done something this exquisite what about a Surstömming Gin
You should make a fruit only and a skin only attempt as well at some point. Additionally you can do most of the fermentation safely inside intact fruit, and then extract the half way to drink juices that way
Distill jam. 😂
Yea kiwi is hard. I feel that most fruit when distilled has a base generic sweetness fruity but not fruit specific. (Besides apple). I wonder if pectic enzyme would have eaked out more flavor. Great stuff as always.
Awesome. Gonna to make some brandy. I assume you put the drill on you mangulator at some point.
What about using pectic enzyme to try and realease more flavours and sugars from the wine?
Should be good. Some yeast on the peels? I would just quarter, smash and let time break them down.
Just did my first run last night. 2.5g of neutral spirits at 75% 🎉🎉🎉
Do not throw out the overripe fruit. They add the most sugar and flavor to ciders
Would pectic enzyme have helped with the total final volume?
It’s amazing what survives the fall off the back of the truck
Oh hell yeah
from experience you can make alcohol from any fruit if you add sugar
its just a question of whether or not its drinking alcohol or if its weedkiller tier
Is it possible to use bananas instead of amylase ? It work on a small scale but not sure for destilling
Hi Jesse!
I'm totally new to the field since I'm a craft beer type, so is my girlfriend, but she is getting into gin stuff nowadays and I want to make her a surprise homemade gin.
So the theory is:
I would make the basinc gin as your recipe, but want to use hibiscus and amarillo hops to have a beer-like aftertaste and the juicy tase of the hops.
So my question is: should I exclude anything from the base recipe, how much of hibiscus petals should I use and if not dryhopping, how should I include the amarillo, make the gin ready done, take out some of it, put the pellett into it and after like 5-6 hours filter it back into the done gin? Perhaps start with botanicals with 500ml vodka and soak hops into 250ml and mix it into the 500ml after filtering it?
Thank you if you can answer, your videos gave me a more than perfect start to make this happen, and I would serve it when proposing to her!:)
Yes
Don't get too fancy with proposals, especially not with some experimental recipe that's probably going to taste like gak.
@@hxhdfjifzirstc894 I mean only if it turns out very wel, otherwise it was just some fun trying
Having seen kiwis ferment and explode on a counter before many times i was like “oh yeah, this is gonna have a kick”
Those fruit brandys have to sit for a few months before developing their real flavour. ;-) Even the rum I made needed time to get really good...
sometimes you have to wait about years to get the awesome flavour
Kiwi with the baked banana spirit you did a while ago.
You know I've put a lot of kiwis into pots but I've never thought about making liquor. Pro tip you need to shop them up quite a bit depending on the size of the pot oh and make sure to use a lot of plastic red is very hard to clean.
Where did you get that mangulator? I work in the wine industry and I am looking at something similar to process vineyard samples quicker than processing by hand.
I made kiwi and redbull balloon wine back in highschool i think i know what uou mean by the mouth feel
Have you tried Brazilian wood that starts with a ?
In my last year of high-school we were asked to bring in fruit to make wine as part of chemistry. I brought in Kiwifruit. The wine it made was rather interesting, quite a sour flavor.
No pectic enzymes?
Not sure about the exact kiwis you use here, but the skin from kiwis here is actually super tart and awesome, I eat it all.
I was about to say “don’t show the New Zealand’s this” as a joke because of our national alcoholism, but then I realised you’re a kiwi yourself and honestly I’m not even surprised 😂
I tryed one with kiwi fruit but i had i heap of other stuff (fruits an juice )in it an yeah, i still couldn't really tell you what it tasted like. It was nice tho
Have you ever made Tomato 🍅 liquor? I make "Porch Wine" ... The first one I ever made was from Tomato juice.
🥂
Vodka recipe he made using a tomato paste wash.. There is a whole series of videos on vodka washes, some with the tpw.
ua-cam.com/video/Njg-cj9Dzms/v-deo.html
@@Ineluki_Myonrashi thank you 😁
Suggestion for the next time it’s really easy just to cut them in half and scoop them out with a spoon takes no time at all
this is how you know wine is special. you use one ingredient and yet it has more diversity than rest of drinks all combined 😅
Have to think that anonymous dude. What an opportunity and what a video to give us. ❤
I think it's more like kiwi doesn't have a strong taste. And than you bland it a little with skin and yeasts eat up the sugar in it. So it's mostly yeast aftertaste and some tropical notes from kiwi. If you try some tropical fruits mix brandy, it could be more flavorful though. Something strong, like mango, banana, melon, pineapple, and so on. But it would be annoying to try to balance out the flavor and don't get buncrupt with this.
When I did kiwi I mixed lemons into it as well. It tasted like powdery sherbet to me.
How about flowers? Poppies, hibiscus, dandelion, sunflower, roses, daisy, lilacs, lavender, etc would be interesting to distill lol
Rosewater was a common ingredient in old timey foods
Distilled poppy is called morphine and will get you a talking to from the DEA
@@wontnotawill1356 no distilled poppy sap is opium. Poppy flowers (petals) would just produce, mostly, aromatics
@@festerallday no poppy sap is opium full stop. You have access to google, use it.
@wontnotawill1356 Poppy LATEX is opium and morphine is isolated through chemical extraction, not through distillation. He lives in New Zealand so I don’t think he has to worry about the DEA.
Have you ever thought about taking a crack at Shōchū? I would honestly love to see it
what kinda cuts are you taking as foreshots to separate out methanol?
Any fruit is Kiwi fruit if you grow it in New Zealand 🤔
Do you think it could be possible to get more kiwi flavor using wild yeasts from the fruit itself? Wold yeast fermentation is on my to-do list.
I tried a Kiwi mead, thought it had corked and binned it. But with your description maybe it hadn't.
I love the precision kiwi "fruit" in the title. Indeed fermenting and distilling a bird would be quite disturbing....
Odd or silly question. Did you use pectinase with the fruit?
Since it's got a kind of dessert wine vibe, I wonder if it matures well in the bottle.
hey brother, they dump kiwi by the truck and trailer load here in Te Puke, hundreds of tonnes , > stuff that will not pass the grade from the pack houses. I had the idea years ago of fermenting this rubbish and vacuum distillation using solar heat for alky to blend with petrol
i didn't want some over ripened kiwi to go to waste so i ate it anyway. it definitely fermented a bit, could taste the alcohol. while not enough to get drunk, i got a buzz after eating a few lol
Green kiwi at least around where I like have a much stronger flavor that may survive distillation better. It's been about a decade since I have green kiwi wine so I don't have the best recollection of the tasting profile. The farmers market where I lived at the time had ugly kiwifrruit for cheap was the only reason why I made it because it would have been to expensive otherwise.
That mangulator needs a cordless drill instead of a cordless Jesse.