One of summer’s advantages is that there is always plenty of fresh fruit to be had, especially if you have a few fruit trees in your own backyard. Often you don’t know what to do with so much fruit. Well here is a suggestion which we thought you would appreciate – apricot brandy – we’re using apricots but you can distil just about any fruit that you have on hand.
Generally speaking: Fruit is fermented to become a fruit wine. The fruit wine is then distilled to become an “un-aged fruit brandy” (which is colourless). If the “un-aged fruit brandy” is aged within oak barrels it becomes fruit brandy(with the golden brown colour).
Among the wide range of sanitizing agents available to home brewers and distillers, one of the more popular products is a halogen sanitizer/germicide called Iodophor. In spite of the fact that iodophor is a product that most home brewers/distillers have used at one time or another, there is an amazing amount of confusion and misinformation about the product.
Selecting yeast for fermentation depends on your requirements and end objectives. When selecting a yeast, we normally work backwards from our end objectives and that will indicate how we should start and what type of yeast we should use.
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All floating types of alcohol meters (hydrometers) rely on the density of the liquid being measured and convert the density reading to an appropriate scale such as the Guy-Lussac scale (alcohol percentage by volume - %abv).
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It is fairly easy to calculate the approximate coolant water flow requirements for your still. The following method is a simplification (and contains a margin of error) but fo rthe average small scale distiller, this method works just fine.
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"How much sugar should I add to my fermentation" is a regular question we regularly receive.
Natural corks are used for bottling still wines. The length of the cork is determined by the client preference but care must be taken with respect to fill height and head space between the closure and the wine.
When the mash has fermented completely (use a Hydrometer to check), wait until it is crystal clear. Then draw out the mash with a siphon, leaving all yeast and impurities in the fermentation vessel. This is called racking and might be performed more than once to get rid of all solids floating in the mash.
Craft distilleries in Europe are highly popular, profitable and the market for craft spirits is expanding tremendously. This trend is also visible in the USA with craft distilleries popping up all over. In South Africa, this already started but is not nearly as wide spread as in Europe or the US yet, despite our legislation making ample provision to allow highly profitable craft distilleries.
An excellent narrative of the traditional Portuguese method of distilling aguardente from brolho (pressed grape skins). Although some of the explanations given, are not technically 100% correct, we include it as is, with the purpose of preserving and enjoying this tradition.
Surrounded by gleaming orange-red metals these dedicated craftsmen are single minded in their devotion to create quality alembics they can be proud of. These guardians of a forgotten craft are true Master Craftsmen.
In the distilling industry, there are many myths which have persisted over many years. One of these myths is the belief that you should boil your mash at a certain temperature to “boil off” the alcohol before the water starts boiling - and everyone who starts distilling knows this!
Quite often we get asked for hydrometers that can measure the SG (Secific Gravity) of liquids that is lighter than oil. Many of these requests concern the SG measurement of oils and other light petroleum products.
A distilling parrot is used to read the %alcohol of you distillate continuously while distilling. The distillate flows into the parrot from the bottom, fills the 20mm pipe and overflows at the top of the 20mm pipe into the 54 to 20mm reducer and from their out again through the other 8mm pipe.
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A heat controller allows you to adjust the amount of heat input into the mash.