All sugary and fermentable products from nature can be used as raw materials for the production of brandy. In addition, starchy substances, such as grain or potatoes, can also be fermented after a previous "saccharification" (i.e. sucrose being broken down into glucose and fructose). In Austria, the following raw materials in particular are processed:

• Pome fruits (e.g. apples, pears, quinces)
• Stone fruit (e.g. sweet and sour cherries, plums, plums, apricots and peaches)
• Berries (e.g. raspberries, currants, blueberries, blackberries, rowanberries)
• Pomace (e.g. grape pomace)
• Yeast deposits (e.g. yeast-wine- or yeast-beer mixtures)

In order to achieve a high natural aroma in the brandy, it is particularly important to allow the fruits to fully ripen in the orchards. After harvesting an exact quality grading of the fruits is made in order to use only the best fruits.

The well ripened, sorted and fresh fruits are washed, crushed and pumped into the fermentation containers. It is important to ensure that the alcoholic fermentation begins as soon as possible and that the entire mash ferments quickly. In the case of stone fruits, core removal is necessary at the latest after fermentation, as otherwise an increased proportion of hydrocyanic acid could occur in the distillate. This will lead to an intensive bitter tone in the distillate, which considerably reduces the quality of the brandy. Especially with blackcurrants, elderberries, rowan berries and grapes, destemming (= separating the fruit from the panicles or combs) is particularly advisable, as otherwise the distillate can obtain a disturbing grassy bitter tone.

During alcoholic fermentation, the yeast converts sugar into alcohol. This process releases large amounts of carbon dioxide. The "wild yeasts" that exist in nature have the disadvantage that they have a low alcohol formation capacity and form an increased substance of undesirable fermentation by-products, such as acetic acid and fusel oils. To obtain a clean fermented mash, it is advisable to add pure yeast that prevents the emergence of "wild yeasts". A constant fermentation process control is of great importance, the fermentation temperature of the mash should be between 18 - 20 °C. If the fermentation temperature is too high, the strong carbon dioxide development can lead to the “blowing out of flavours” (= loss of flavours). If the temperature falls below the limit, fermentation is slowed down and unwanted secondary fermentation is accelerated.

With a wide range of spirits, liqueurs and brandies, it is often difficult for consumers to filter out the pure and uncut products. Always pay close attention to the label when buying distillates. Only if the following designations are noted on it, you can be sure to buy a real brandy (this law is only applicable in the EU):

• Fruit description (e.g. apricot)
• “Austrian quality distillation”
• 100% distillate (or identical - e.g. 100% apricot distillate)
• Alcoholic content (for brandies at least 38% vol.)

You have arrived at the last board of our brandy educational trail. We now invite you to an excursion to the eventful Hödl Hof and to a tasting at the distillery.