Since a water molecule is very small, it is easier for it to escape through the barrel than the much larger alcohol molecule. The atmosphere at the top of a barrel storage area is very hot and dry, allowing the water molecules to escape much faster than the alcohol molecules, thus driving the ABV up in those barrels and concentrating the flavours inside the barrel.
Once a cooper has selected their oak type, barrel size and seasoning qualities they can then select which level of thermal degrading to apply to the inside of the cask relative to the liquid it will have in it and the desired character of that liquid.
Posted by Gert Bosman 0 Comments views (227)
If you would like to import equipment yourself, please make sure you do your homework well!
Note: due to the limited knowledge of most officials (outside the Western Cape) involved in the granting of micro manufacturing licenses, we tried to keep the wording as simple as possible. Distilling terms such as "stillage" has deliberately been omitted - simply because officials are to uniformed to know what it means.
Posted by Gert Bosman 0 Comments views (429)
Each bottle of spirits or wine sold in South Africa should have an "A-number" or a "B-number" printed on it
Posted by Gert Bosman 0 Comments views (368)
Greg from the Zululand Distilling Company contacted us with a question relating to the different readings obtained when using a refractometer and when using a floating hydrometer in the same liquid. These readings can be quite far apart and we should be aware of that and the reasons behind it.
Posted by Gert Bosman 0 Comments views (157)
The definition of Spirit Tourism (in this case) refers to the visit of Spirit-related attractions which can be museums, distilleries or spirit events.
Unlike whisky which may be spelled whisky or whiskey in different parts of the world, gin is gin the world round. The name gin is derived from genièvre (French), jenever (Dutch), and ginepro (Italian), all of which mean “juniper”, and it dates as far back at the 13th century.
Posted by Gert Bosman 0 Comments views (299)
Commercial Craft Distilling Equipment and Sizing Guideline
Baijiu (pronounced “Buy Jee-oh”) is the traditional distilled spirit in China. Although almost unknown in Western culture, Baijiu is the world’s most sold spirit (by volume) and accounts for about a third of the world’s liquor consumed per year.
More and more we receive enquiries regarding Closed Cooling Systems. This refers to a closed loop for the water used during cooling to minimise water use. The reasons for these requests and wish to minimise water use are varied, but can be for economic reasons (to save money), for ecological reasons (environmental awareness) or practical reasons (a local water shortage).
Sugar is the most important chemical component in the production of alcohol and alcoholic products. No sugar, no fermentation, no alcohol. There are however certain situations where excessive sugar can be a detriment to our fermentation and products, as described in our Article about Successful Fermentations.
Posted by Gert Bosman 0 Comments views (276)
With ESKOM's recent and foreseeable failure to supply consistent electricity, we received a number of enquiries about alternative energy sources and how to convert electrically heated stills for using alternative energy sources.
Normally alcohol in ice-cream is a bit of a problem. As the alcohol does not freeze with the ice-cream, it quickly seeps out of the ice-cream and leaves gravitates to the bottom of a bowl. This recipe does away with te problem and even after three weeks, the alcohol stays suspended throughout the ice cream.