Can anyone point me in the right direction to find some info about cut points for various fruit eau-de-vie and aged brandies? Apple, peach, pear, cranberry, blueberry, raspberry and blackberry, etc.
Off the top of my head, I don't recall specifically, but the first place I'd check would be Berglund's book.
Beyond that, I'd offer the universal copout: by taste.
I'd say do a prototype run, collecting in fractions. Then decide what goes in.
Of course that's what I will have to do, but it's always nice to have some broad info from others.I'd say do a prototype run, collecting in fractions. Then decide what goes in.
I think pear needs to be cut earlier than apple (which I think can be run out a bit on the tails end). I've heard that raspberry is tricky, and doesn't distill repeatably. (Comment from some one at St. Julian's in MI)
It's all relative, though. That's the fun bit.