Make homemade liquor with DiFUMA

Make homemade liquor with DiFUMA

Ingredients:

• Fresh fruit from the garden (e.g. apples, pears, plums)
• Sugar
• Water
• Sherry yeast

Preparation:

Legal situation regarding liquor distilling

Distilling alcohol is regulated differently in every country. First, contact your customs office or find out online whether you are legally allowed to distill liquor yourself.

1. Prepare fruit: Wash the fruit and remove any unwanted parts such as stems, seeds or rotten parts. Then cut the fruit into small pieces or chop it roughly.
2. Prepare the mash: Place the prepared fruit in a large pot or container to release the juice. Add about 100 g of sugar per 1 kg of fruit to promote fermentation and increase the alcohol content.
3. Add yeast: Mix the sherry yeast with a little water according to the instructions on the package and then add it to the fruit and sugar mixture. The yeast will convert the sugar into alcohol and start the fermentation process faster.
4. Allow to ferment: Cover the vessel with an air-permeable lid, such as an airlock, which allows air to escape but prevents foreign matter from entering. The mash should be left to ferment in a warm place with a temperature of no more than 25 degrees. During this time, it is important to check and stir the mash regularly, ideally with clean wooden tools, and remove any foam or mold. Fermentation is usually complete when bubbles no longer rise, and the mash can then be distilled.
5. Distillation: Once fermentation is complete, it's time to distill the spirit. With the DiFUMA distillation system, you can produce distillates using the program in the user manual. When distilling the alcohol, use the mash with the fruit pieces; do not filter the mash before distilling, as this would lead to a loss of aroma.
6. Separate the foreshots: If you separate the foreshots, you should remove at least 30 drops from a 1.5 liter mash filling, for example. Now distill the brandy, the aftershots start at 91°C and then finish the distillation. The aftershots are not toxic, but they greatly reduce their aroma.
7. Filling and diluting: We prefer to dilute the finished liquor immediately before filling it into glass bottles. An exception is when the liquor is stored in a wooden barrel, as this causes some of the alcohol to evaporate. In this scenario, it is advisable to dilute the liquor after storage. We make it ready to drink at 40% vol. To dilute, use soft spring water; it is advisable to look for a calculator on the Internet to define the mixing ratio.
8. Storage: Store the liquor in a cool, dark place to allow the aromas to develop and mature. The longer the liquor is stored, the rounder and more flavorful it becomes.

Enjoy your homemade fruit brandy in moderation and with joy in the craftsmanship that goes into every sip! 🍹