This year God blessed us with an abundance of fruit, apples being one of them. Apples are however my least favorite fruit to eat. It could be because you can eat them all year long.
Last year I mixed apples, sugar, and raisins and made brandy thanks to Off Grid with Doug and Stacy. I finally strained the apples and raisin mush and tried what I created last year. To my surprise it tasted wonderful. I tend to not want to try complicated recipes. This is one of the easiest recipes to try. You don’t have to be a drinker to actually make this brandy. There are canning recipes as well as cooking and baking recipes that call for brandy.
I saw that many of the recipes online call for brandy to be added to the homemade brandy recipe, but I liked this recipe because if you are ever in a situation where you don’t have access to alcohol you can still make some. There are no exact measurements to this recipe. You simply add a layer of apples, a layer of raisins, and a layer of sugar. Cover it with clear wrap and put it in a dark room to ferment. Stacy recommended leaving it for four months. I left mine for a year, but I plan to see what the difference would be if I strained it at four months. Once I covered it with clear wrap, I left it alone. You can keep adding more apples, sugar, and raisins when you see it dropping but I didn’t want to disturb it. I also sterilized my bottles in the oven. You can put the jars in the dishwasher before you start making your brandy. I had no mold inside my jars because of it. Remember to use organic when making yours.
Since I have three apple trees covered in fruit this year, I will be making a ton of apple brandy. It will be fun to experiment with how it tastes at four months, five months, and so on.
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