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#applebrandy

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Minoru Saba<p>After I mentioned a past visit to the Yoichi Distillery in Hokkaido, the bartender at the Bar Montagne on the 17th Floor of Hotel Aomori brought out a bottle of Nikka "Hirosaki" Apple Brandy and naturally the recommendation was accepted🙂<br><a href="https://toad.social/tags/Aomori" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Aomori</span></a> <a href="https://toad.social/tags/Hirosaki" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Hirosaki</span></a> <a href="https://toad.social/tags/AppleBrandy" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>AppleBrandy</span></a></p>
SpliceFixer :nyancat_rainbow: :nyancat_body: :nyancat_face:<p>The process is simple:<br>1. cut apples into slices. You don’t want them too chunky, because you want to get a good surface area.<br>2. Layer them into your jar. Cover each layer of apples with a layer of sugar. Repeat until you fill the jar.<br>3. Pour in brandy. Careful here… you need to go slowly so you can soak the sugar all the way to the bottom of the jar without spilling the brandy. There’s really not a lot of room, especially at first. Fill very close to the rim to minimise air in the jar. It’s not likely to go off, because alcohol is a preservative, but I don’t like to take chances.<br>4. Put on the lid and leave it for several months. * You may need to open it up and stir a few times through the process if the sugar doesn’t look like it’s dissolving.<br>5. Decant into clean bottles. Discard the pieces of apple. You won’t want to keep them for anything - trust me, their flavour becomes so intense that it’s almost inedible.</p><p>Use the cheapest brandy you’ve got available. The recipe overwrites quite a lot of the original flavour profile, and it’s impossible to tell what sort of quality the brandy was before the apples and sugar went in.</p><p>The liqueur at the end is thick and syrupy. I recommend it for sipping, or pouring over ice cream. Use in small amounts and keep track of how much you’ve had - the brandy I was using tonight was 37.5% alcohol, and even with the additives it still packs a punch, while not tasting like it’s going to throw you on your ass.<br><a href="https://infosec.exchange/tags/HomeMadeAlcohol" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>HomeMadeAlcohol</span></a> <a href="https://infosec.exchange/tags/AppleBrandy" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>AppleBrandy</span></a> <a href="https://infosec.exchange/tags/DIY" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>DIY</span></a> <a href="https://infosec.exchange/tags/liqueur" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>liqueur</span></a></p>
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