Turning apples into brandy
HERIOT-WATT UNIVERSITY researchers are tackling a core problem in Edinburgh, and appeal for surplus apples for their sustainable brandy project. Surplus apples - usually destined to simply rot - are being turned into one of Britain’s favourite traditional tipples thanks to a unique partnership between researchers at Heriot-Watt University and the Inchcolm Distilling Company. The University’s International Centre for Brewing and Distilling (ICBD) teamed up with the company’s owner to turn the unwanted fruit into premium brandy.
It’s hoped the project will help to cut food waste in the capital and preserve the city’s apple trees. Traditional orchards bring biodiversity benefits, acting as gorging grounds for insects and creating habitats for birds and other species, encouraging and enhancing the ecosystem in Edinburgh.
GREENHOUSE GASES
Additionally, rotting apples generate methane, one of the more potent greenhouse gases contributing to global warming. It’s estimated several tonnes of apples from trees in Edinburgh’s private gardens and small orchards go to waste each year.
The researchers worked closely with the distillers to identify the best strains of yeast to mix with the different types of apples to produce the brandy which will be called Pochle, an old Scots’ word meaning “to take a small amount of something without exactly having permission”.
Jamie Wade, Researcher from ICBD said: “In the distilling industry it is up to us to explore ways to create industry-wide practices focused on sustainability.
“For the Inchcolm Distilling Company, we carried out rigorous tests to develop the best blend. We tried a combination of different yeasts to identify the best production method possible so all surplus apples can be used in the distilling process.”
Chris Miles of Inchcolm Distilling Company, said: “I started picking apples as a kid when I’d nip into somebody’s garden and pinch a wee pochle of them. Some people see their apple trees as a problem but I see them as a great opportunity waste not, want not.”
“Repurposing waste from nature’s garden is a key challenge for the drinks industry. It’s great to develop a product from apples that would otherwise be wasted. And there’ll be plenty of variety as the taste depends on the types of apples donated. No two batches will be the same.”