What you will need to make your own whisky

Posted by      0 Comments  views (174)
What you will need to make your own whiskey and moonshine

Making gin - your options

Posted by      0 Comments  views (410)
Gin is one of the most difficult spirits to develop without a very methodical way of developing your gin. There are four crucial processes in developing a new gin - and 128 ways of making Gin!

How to make proper whisky - a flow diagram

Posted by      0 Comments  views (1068)
Making whisky at home is most rewarding and great fun!

Collection of home/small commercial distilleries

Posted by      0 Comments  views (346)
Collection of home/small commercial distilleries

Tepache (Pineapple) Brandy

Posted by      0 Comments  views (576)
Pineapple brandy has its origins from Tepache - the very popular pineapple beer from Mexico.

Tequila

Posted by      0 Comments  views (142)
Tequila, make it the original or the easy or the very easy way.

Tomato wine and brandy

Posted by      0 Comments  views (178)
A weird and interesting wine and brandy! Definitely not normal

Apricot brandy - step-by-step with photos

Posted by      0 Comments  views (445)
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.

Tripple-S (Salt, Sour, Sweet) cocktail

Posted by      0 Comments  views (101)
The Triple-S molecular cocktail lends it's name to three primary tastes: Salt, Sour, Sweet and the use of the "molecularly" prepared spirited caviar.

Is it worthwhile to distil bio-ethanol as fuel?

Posted by      0 Comments  views (105)
It it worthwhile to distill ethanol for fuel purposes?

How to say cheers in 60 Languages

Posted by      0 Comments  views (147)
A fabulous variety of liquor based drinks exist across the world. As varied as the drinks, are the diferent ways in which to "Cheers" before enjoying your perfect drink.

How to drink Vodka, Brandy and Whisky

Posted by      0 Comments  views (119)
How to drink Vodka, Brandy and Whisky

Mampoer, brandy and other liquor definitions

Posted by      0 Comments  views (237)
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).

How barrels work and how to care for them

Posted by      0 Comments  views (397)
How barrels work and how to care for them

Expensive drinks from across the world

Posted by      0 Comments  views (207)
Drinking Johnny Walker Blue label? Think it is expensive? Think again!

Article in the STAR newspaper

Posted by      0 Comments  views (104)
Article in the STAR newspaper of Monday 23 July 2012

Yeast nutrients and how to make your own

Posted by      0 Comments  views (561)
Yeast ,as a living organism, requires nutrients to grow and maintain a healthy status. This they extract from the environment they live in.

Using Iodophor as sanitizing agent

Posted by      0 Comments  views (144)
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.

How to use pectolase

Posted by      0 Comments  views (291)
How to use pectolase

How to use a hand fruit press

Posted by      0 Comments  views (176)
A fruit press is used to literally press all the juice, contained in soft fruit, out of the fruit and to collect it for fermentation.

How to store and handle yeast and nutrients

Posted by      0 Comments  views (117)
To retain the "activeness" of active dry yeast, storing it is as important, as opening it up. The tow main factors that negatively influence shelf-life are: High temperatiures and moisture.

How to select yeast

Posted by      0 Comments  views (148)
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.

How to rehydrate dried yeast properly

Posted by      0 Comments  views (167)
Yeast rehydration is the process whereby dry yeast is rehydrated and “brought to life” from its dormant passive state.

How to measure alcohol percentage in sugary solutions

Posted by      0 Comments  views (173)
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).

How to calculate your cooling water flow requirements

Posted by      0 Comments  views (1115)
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.

How to calculate sugar requirements for fermentations

Posted by      0 Comments  views (298)
"How much sugar should I add to my fermentation" is a regular question we regularly receive.

DIY - making fruit wine in 7 easy steps

Posted by      0 Comments  views (239)
In short, to make fruit wine at home you will be preparing fruit, add yeast and nutrients to it and let mother nature do the rest to create your wine.

Cork stoppers for bottling wine and spirits

Posted by      0 Comments  views (543)
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.

Clearing wine for improved product quality

Posted by      0 Comments  views (108)
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.

Basics of Yeast nutrients

Posted by      0 Comments  views (251)
There are a very wide variety of wine yeast nutrients available under many different brand names. The choice presented to winemakers is staggering and overwhelming, and can be quite confusing.

Craft distilling for profit

Posted by      0 Comments  views (669)
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.

Traditional Portuguese distilling

Posted by      0 Comments  views (137)
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.

The Distillique adjustable reflux column still

Posted by      0 Comments  views (120)
Through the ages many still designs were used, starting from the ancient alembic pot stills to the latest adjustable reflux stills.

The Desktop still explained & User Manual

Posted by      0 Comments  views (154)
At last it is easy to make alcohol distillation a hobby! Distilling as easy as making coffee! This is an amazing still unit that makes it easy and fun to distill alcohol.

The ancient art of making pot stills

Posted by      0 Comments  views (118)
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.

Temperature recording during distillation

Posted by      0 Comments  views (186)
Keeping record of your activities will greatly assist you to get better results with less surprises along the way.

Mash boiling temperatures

Posted by      0 Comments  views (339)
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!

How to use your Alcohol meter to measure SG

Posted by      0 Comments  views (130)
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.

How to recirculate cooling water for your still

Posted by      0 Comments  views (312)
With water a relative scarce resource in South Africa, it is common practise to recirculate cooling water for stills. The following diagram provides a "best practise" for a recirculating system

How to make your own distilling parrot

Posted by      0 Comments  views (1045)
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.

Heat control during distillation with electric heating elements

Posted by      0 Comments  views (117)
A heat controller allows you to adjust the amount of heat input into the mash.

Heads, harts and tails

Posted by      0 Comments  views (155)
By carefully watching the thermometer readings, viewing, tasting and smelling the product, you would be able to perform "cuts" at the most appropriate times to ensure optimum production of the "good stuff".

Distillique's Electric boilers

Posted by      0 Comments  views (113)
The Distillique Boilers are matched in size and capacity to compliment the Distillique Compact Still to give you the most controllable and energy efficient setup.