Apple Infused Brandy, Part 2

A few weeks ago I shared part 1 of making Apple Infused Brandy (click on the link to see the beginning of the process)...today, we bottled it...and for a while the cabin became infused with the smell of brandied apples! 

The apples have been steeping for almost 3 weeks...if you look at the photos of the mixture when we started, you can see that the color has deepened to a rich caramel.

Using a colander covered with cheese cloth on top of a big, non-reactive pot, we began pouring the mixture through the strainer to separate the brandy from the apples...

...the apples soaked up lots of brandy flavor, and though they've aged and don't look pretty, I'm going to cook them down and use the brandied apples to create delectable delights...last year I made Brandied Apple Encrusted Pork Tenderloin, an incredible dish that I got the inspiration from my friend and chef Amy Williams.

Once all the brandy drained from the apples, we poured it through another layer of cheesecloth in a smaller strainer...

...to make sure we eliminated any additional apple pulp...

...the caramel color is just gorgeous!

We ended up with 3 1/2 quarts of Apple Infused Brandy (and let me be clear, this is NOT moonshine, we bought the brandy and infused it with the apples...making moonshine is a big no no)

So pretty with the sun behind it...

I am freezing 4 quart size bags of brandied apples...stay tuned for recipes!

Visit Homestead Barn Hop, A Bright and Beautiful Life, and Flour Me With Love for more mouth watering recipes. 

Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,
Lise