hist-brewing: Brandy

Crystal A. Isaac xtal at sigenetics.com
Thu Sep 21 09:20:07 PDT 2000

Commercially available in the SF bay area are pear brandy, cherry brandy,
blackberry brandy and (if you are lucky) honey brandy.

I had imagined that they made wine from fruit/honey and distilled it, but I
suppose flavoring added to "normal" brandy might also work.


Crystal A. Isaac
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-----Original Message-----
From: owner-hist-brewing at rt.com [mailto:owner-hist-brewing at rt.com]On
Behalf Of PBLoomis at aol.com
Sent: Wednesday, September 20, 2000 5:29 PM
To: hist-brewing at pbm.com
Subject: hist-brewing: Brandy

In a message dated 9/20/00 8:47:22 AM Central Daylight Time,
nerenner at umich.edu writes:

> from Lechine's Encyclopedia of Wines, page
>  438, "Sherry ... is a fortified wine, a wine to which grape brandy
>  has been added to bring the alcoholic content to approximately 15.5%
>  for the Finos and 18% for the Olorosos."
    Which brings up the question: if it is necessary to specify grape
brandy, what other kinds of brandy are there?  I don't know any.
    Also, is the difference in alcohol content a function of original
percent, or of losses over a longer aging process?

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