How to Make Brandy (Types, Tips, and Step-by-Step Guide)

What Is Brandy?

Brandy is a distilled spirit made by concentrating the alcohol from fermented fruit juice, most commonly grapes. However, it can also be made from apples, peaches, plums, cherries, and other fruits. Brandy typically ranges from 35% to 60% alcohol by volume and offers rich, fruit-forward flavor with the potential for deep aging complexity.

According to the U.S. Tax and Trade Bureau (TTB), brandy must be distilled from fermented fruit juice, mash, or wine at less than 95% ABV and bottled at no less than 40% ABV. The spirit must retain the aroma, taste, and characteristics traditionally associated with brandy.

Is It Legal to Make Brandy at Home?

In the United States, it is illegal to distill alcohol at home for personal use without a federal distilling permit and applicable state licenses. While home brewing beer and winemaking are permitted in many states, distillation is still regulated at the federal level. Always research your local laws before attempting any form of alcohol distillation.

What Is Brandy Made From?

Brandy is traditionally made from wine, but any type of fermented fruit juice can be used. The base fruit determines the flavor and name of the resulting spirit. For example, grape-based brandy is labeled simply as “brandy,” while brandy made from apples would be labeled “apple brandy.”

Types of Brandy

Traditional Grape Brandy

If a label says “brandy” without specifying a fruit, it is distilled from grapes. It must be aged in oak barrels for at least two years to meet U.S. labeling standards.

Grappa

Grappa is an Italian pomace brandy distilled from the leftover skins, seeds, and stems of grapes used in winemaking. It is typically clear and unaged, with an intense, rustic character.

Cognac

Cognac is a protected type of brandy produced in the Cognac region of France. It must be made from Ugni Blanc grapes, distilled twice in copper pot stills, and aged for at least two years in French oak barrels.

Apple Brandy (Applejack)

Apple brandy is made by fermenting and distilling apples. American-style applejack is a historic version of apple brandy with roots in colonial distilling traditions.

Calvados

Calvados is a French apple brandy made from dry cider. It is distilled in pot stills and aged in oak barrels, similar to Cognac. The result is a robust apple-forward spirit.

Fruit Brandy (Eaux-de-Vie)

Fruit brandies can be made from cherries, plums, peaches, pears, berries, and more. They are often clear and unaged, allowing the pure fruit flavor to shine through. Examples include kirsch (cherry brandy) and slivovitz (plum brandy).

How to Make Brandy: Step-by-Step

Note: This process is intended for educational purposes only. Always follow legal requirements.

1. Ferment the Base

Start by fermenting wine or a fruit mash. If using grapes, you can either ferment fresh juice or use a wine kit. The goal is to create a clean, complete fermentation with 5–13% ABV.

2. Distill the Fermented Wash

Use a copper pot still to distill the fermented liquid. Copper helps remove sulfur compounds and enhances flavor. Discard the foreshots (first 100–200 mL per 5 gallons), collect the heads separately, save the hearts for aging, and optionally collect the tails for future redistillation.

3. Age the Brandy

Transfer the collected hearts to an oak aging vessel. You can use a small toasted barrel or oak cubes in a glass container. Aging time can range from a few months to several years, depending on the flavor profile you desire.

4. Proof and Bottle

Once aging is complete, dilute the spirit to 40–45% ABV using distilled water. Let the spirit rest for a few weeks, then bottle it in clean, sanitized glass bottles with tight-sealing caps or corks.

Essential Equipment for Making Brandy

• Fermentation vessel (bucket or carboy)
• Wine kit or fresh fruit and wine yeast
• Still (pot still preferred)
• Thermometer and hydrometer, Proof & Tralles Hydrometer
• Oak barrel, cubes, or spirals for aging
• Glass bottles and funnel for bottling

Aging and Flavor Tips

Use French oak for soft vanilla and spice, or American oak for bold, sweet wood tones. Adjust toast level to influence caramel and tannin development. Consider infusing aged brandy with dried fruit or spice for custom flavors.

Conclusion

Brandy is a timeless spirit with deep roots in winemaking and fruit fermentation. Whether you prefer Cognac’s refinement or the boldness of apple brandy, there’s a version to match every palate. With the right equipment, ingredients, and legal setup, making brandy can be a highly rewarding experience.

Interested in producing brandy from an existing wine recipe kit? In this follow-up guide, we walk through how to use a wine kit to create a fruit-forward distillation—ideal for small-batch enthusiasts looking to expand their skills.