Our life living off the land in our log cabin, breathing fresh mountain air, and getting back to basics.

Tuesday, October 15, 2013

Apple Infused Brandy

Last year, Johny experimented with steeping store bought brandy with wild apples...the result was a smooth brandy with a healthy hint of apple sweetness, so good that he decided he had to make it again...I was in complete agreement of course!

He used 2 1.5 liters of brandy, 6 lbs of wild apples, 2 cinnamon sticks and 13 whole cloves.  First he chopped, cored and removed any bad spots from the apples (leaving the skins on, they add flavor).
He put the chopped apples into a 5 gallon jug we have for making wine...
 ...added the spices...
 ...and then the 3 liters of brandy.
 He wanted you to see the brandy he was using, good stuff without being infused!
After stirring the mixture, he placed an air lock (another tool we use when making wine) and placed the jug in a dark corner of our guest room/studio.  It gets swirled around every day for three weeks, at which point it will be strained, bottled and left to age for 2 - 3 months.  
The apples are beginning to take on a beautiful golden color...no worries about the brown spots, they don't present a problem.

One of the best parts of making apple infused brandy is using the apples that get strained from the brandy for cooking.  Last year, I made an incredible Brandied Apple Encrusted Pork Tenderloin and also used it to make pork chops...delicious!  I can't wait to cook with this years brandied apples!

Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,


Brenda Kay Ledford said...

Autumn is such a wonderful time of the year. I love to experiment with different recipes using apples. I would like to make some apple butter. This sounds like a good recipe, too.

Lise said...

I agree Brenda, experimenting is great fun. A friend just gave me some fresh pears...hmmm, what to do!?

Dad/Pepere said...

You two are so creative in so many ways...what a great way to welcome fall. We are experiencing fall in Sarasota too...crock pot beef; 80 - 85 degrees and low humidity; sliding doors and windows are open; acorns are falling on the lanai aluminum frame and it sounds almost like a chime.
Life is good! Hugs!

Lise said...

Oh gosh dad, 80 - 85? Makes me sweat just thinking about it! I do know you are enjoying it though...and I can hear the acorns...did you know you can make acorn flour, and it is supposed to be delicious? It's a lot of work, so I haven't taken on that challenge yet, but maybe next year you can collect acorns for me! Hugs back:)