istillique just received a new shipment of amazing equipment and it was with a sense of shock that we calculated the new prices. Although the US Dollar prices remained almost the same, the landed costs increased dramatically from our previous large shipment. WHAT WENT WRONG?
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Recently I came across an interesting metaphor attributed to a Master Distiller: “Barrels are like naughty children. None of them behave as you’d like them to and although you love them all, there will always be a few which will be your favourites.”
Distillique regularly receives enquiries from individuals that want to explore the feasibility of different raw materials for use in producing spirits – mostly because they have easy or cheap access to those raw materials.
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One of the dangers involved with the consumption of alcohol is Alcohol Poisoning. Not really new information. But what many people do not know is that there is actually 2 types of alcohol poisoning.
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For some time now the whole South African Liquor License Industry has been chaotic.
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In an ideal world, our products will speak for themselves, value would be determined by quality and taste alone, and customers would pay accordingly.
The continuous monitoring of fermentations is a common technique used in Beer Brewing and Wine Making to achieve specific results in terms of flavour, aroma, alcohol content, etc. In fermentations for distilling purposes however, we monitor the fermentations merely to ascertain the progress of the fermentation, to calculate the remaining sugar and to calculate possible yield or additional yield. We can also predict possible problems, and determin
IMPORTANT – This Article refers to methods and information covered in two other Articles: 10 Steps to a Successful Fermentation, and Monitoring Fermentations. It is advised that you read these two articles first to fully understand the information below.
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A flow diagram showing the various steps in making mampoer (from fruit except grapes), witblits (from grapes) and brandy (from grapes and aged in oak)
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World-wide there is a focus on energy conservation and becoming more energy efficient. If you would like to conserve energy, rather drink alcohol than eat chicken. This article explains why.
During simulations (to test the algoritms for automation) a few "logic" difficulties were encountered. The automation rules were just becoming so complex that that we decided to "eat-the-elephant one-bite-at-a-time"!
Article - thanks to Henk's experience! Henk started up his brand new 250L and 500L jacketted stills from Distillque and for a first "stress test" he filled the boilers wth water to test for water and vapour leaks.
First the boring stuff: Why do we want to automate stills? Alembic still technology is more than 1200 years old. Reflux still designs almost 200 years. What will our generation contribute to distilling technology?
Wolf's Paw or also called Vargtass, is a traditional skandinavian spirit manufactured from lingon berries. The bright red colour of the berries gets lost during distillation but re-introduced during the infusion. This recipe can also be used for other brightly coloured edible berries.
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Unaged fruit brandy is called schnapps by the Germans, eau de vie by the French and mampoer in South Africa, Aquavit and many other names accross the world.
Cider was produced as a substitute for wine in many countries where the climate was too cold and damp to produce grapes and where there was an abundance of apples. Apple brandy, produced from the distilled cider has a long established tradition and the first official written references date back to the 16th century.
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Small distillery research: University of Stellenbosch
Deep in the mountains in the vicinity of Mosselbay, a small distillery is only operated in grape season to produce witblits (unaged grape brandy). This distillery is definitely not your "normal" distillery and the first impressions lasted during the whole "tour" of the distillery.