Apricot brandy - step-by-step with photos

Posted by      0 Comments  views (250)
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.

Mampoer, brandy and other liquor definitions

Posted by      0 Comments  views (137)
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).

Expensive drinks from across the world

Posted by      0 Comments  views (122)
Drinking Johnny Walker Blue label? Think it is expensive? Think again!

Clearing wine for improved product quality

Posted by      0 Comments  views (59)
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 (175)
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 (326)
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 (79)
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.

How to make your own distilling parrot

Posted by      0 Comments  views (589)
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.