Pot distilling fermented cherries

I have been asked to distill some fermented cherries for a local farmer.

Can anyone give me some advice please.

I can get his "wine" through the first distillation in 2 runs in my pot still.

I will obviously need to do a spirit run but I have only done grain spirits before.

How similar is the spirit run?

I assume I make cuts of the fores and feints, but how do I tell where they are?

What is the ideal ABV (proof) to start a spirit run?

Are there any tricks that are unique to cherries?

Thanks, PeteB

Do you have control of the fermentation? Was SO2 added to the juice?

You might look on the ADI site....a while back the German translation of Tanner and Burners book?

Do you have control of the fermentation? Was SO2 added to the juice?

Do you have control of the fermentation? Was SO2 added to the juice?

Keep the fermentation cool. It's as important in fruit wine and brandy, as it is for grape wine. Better long and slow than fast and hot.

On the distillation side, you wouldn't traditionally do a stripping run with a fruit spirit. Short column or helmet rectification to purify the spirit a bit and refine the flavors, but only one distillation.

Sorry Brian, I was a bit quick on the post button, I had not nothing to do with the fermentation.

The bulk tank of finished ferment was delivered to my distillery.

If this lot turns out well for the farmer he will probably produce more next year. Are there any fermentation suggestions I should pass on to him?

here is a decent paper from Kimberly Rey (whom I have lost touch with, Kimberly?) who did some work in Missouri a while back.

http://www.slideshare.net/mrhempAThotmailDOTcom/fruit-brandy

see also:

http://www.distilling.com/PDF/artisan.pdf Which is an update in English of Tanner and Brunners work by UMich's Kris Berglund

http://en.wikipedia.org/wiki/Kirsch

I think cherries are pretty delicate and there is some concern about the pits and the associated arsenic (bitter almond) that can be released. I think that yeast tests need to be done with small scale stills to get the nutrients and yeast profile you are after...next time. Ferment on the hide with limited pits.

I would read "Cognac" by Jarrad :http://www.amazon.com/Cognac-Seductive-Worlds-Coveted-Spirit/dp/0471459445/ref=sr_1_1?s=books&ie=UTF8&qid=1311443333&sr=1-1

It gives a very interesting insight into a mundane grape turned into an icon while you wait for next years crop....

here is a decent paper from Kimberly Rey (whom I have lost touch with, Kimberly?) who did some work in Missouri a while back.

http://www.slideshare.net/mrhempAThotmailDOTcom/fruit-brandy

see also:

http://www.distilling.com/PDF/artisan.pdf Which is an update in English of Tanner and Brunners work by UMich's Kris Berglund

http://en.wikipedia.org/wiki/Kirsch

I think cherries are pretty delicate and there is some concern about the pits and the associated arsenic (bitter almond) that can be released. I think that yeast tests need to be done with small scale stills to get the nutrients and yeast profile you are after...next time. Ferment on the hide with limited pits.

I would read "Cognac" by Jarrad :http://www.amazon.com/Cognac-Seductive-Worlds-Coveted-Spirit/dp/0471459445/ref=sr_1_1?s=books&ie=UTF8&qid=1311443333&sr=1-1

It gives a very interesting insight into a mundane grape turned into an icon while you wait for next years crop....

and one more by Bergland, et.al.

Effect of Liquefaction Enzymes on Methanol

Concentration of Distilled Fruit Spirits Published by AJEV

Thanks very much Brian, I should be an expert by the time I absorb all that.

I have only had a quick read of the first link by Kinberley Rae, and that is exactly what we are trying to do.

I hope there is some info on pot stills in some of the other articles as that is all I have.

Tanner and Brunner is "all pot"....