In order to make a fruit mash I use two cans of vintners fruit base. I make 5 gallons of wine from two cans. I adjust the fruit base to about 14% alcohol and let it ferment all the way out. I then rack and let clear. You can use clearing agents. I perferr Sparkoloid it does a great job. I then transfer about 3.5 gallons in the still and distill. I then add the middle to some of the wine to make a 50% abv. The last one I did and the first was plum and everyone that tried it loved the brandy and wanted to buy all that I had but I would not let it go and enjoyed it with friends. I still have about a little over a fifth left and am still enjoying it by myself. If you have any other questions let me know.

Yes, that is what I did. The middle was very high about 90% abv and I just added this back to the wine and it gave me a pink color with a wonderful plum finish. This is just a way that I made a brandy, I guess I could have distilled it all the way out. I am planning on doing apricot next this same way.

FB, Man that sounds like a great way of doing it, will try it and thanks for sharing it with us...cheers....jimbull