FRUIT BRANDY

Fruit brandies, fruit water or fruit brandy are spirits made from fruit. To produce these spirits, the corresponding types of fruit are mashed and subjected to alcoholic fermentation. For this, a corresponding amount of processed and good quality fruit must be crushed and mixed. Yeast is then added to this mixture, which drives the fermentation process. This fermentation process can take several weeks and should be closely monitored. After the fermentation process is complete, the mash is first distilled into a raw brandy. The distillate is collected and distilled again, resulting in the fine brandy. The composition and alcohol content of the fine brandy is then checked. This is the only way to decide how much water and any other additives must be added so that a drinkable product is created that meets the respective quality requirements. The aim is usually an alcohol content of around 40 percent. The legal minimum alcohol content is 37.5 percent. In the case of fruit brandies, it is stipulated that the fruit used must be listed on the label in descending order (according to the quantity used). Real fruit brandies get their aroma and flavor solely from the fruit they are named after. Therefore, fruit brandies must not be flavored or blended. Blended means that other alcohol is added to the spirits. In addition to the fires, a few spirits are also listed in this category.