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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.
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).
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.
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.
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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.