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Posts in category "Wine and fermentation related"
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CAN YOU BUILD THE PERFECT FERMENTATION WATER?
With many brewers and distillers sometimes struggling with their water sources, and now with the drought in the Western Cape, struggling for the first time ever due to reduce water tables, we took up the challenge to create the perfect fermentation water.Posted on Distilling training, Wine and fermentation related
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"Wrong readings" on Brix refractometers AND hydrometers.
Be aware of the science behind refracto- and hydrometers and it's limitations during the measurement of sugar percentages during fermentations.Posted on Distilling related articles, Wine and fermentation related
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MONITORING FERMENTATIONS
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 determine causes of fermentation problems.Posted on Distilling training, Wine and fermentation related
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FAILED FERMENTATIONS AND FIXING THEM
It happens, from time to time, that you have a failed fermentation. There are many reasons this could happen, but how do we know what went wrong and how do we fix it to save our fermentation?Posted on New to Distilling?, Wine and fermentation related
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BACTERIAL INFECTIONS IN FERMENTATIONS
Bacterial and mould Infections are unfortunate but not uncommon occurrences in fermentations, specifically grain, potato and other starch related fermentations. How do we avoid them?Posted on New to Distilling?, Wine and fermentation related
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HOW TO MAKE YOUR OWN NUTRIENTS
Nutrients play a very important in Yeast propagation and fermentation. What are they, where do you get them, and how do you make your own?Posted on Distilling training, Wine and fermentation related
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HANDY SUGAR CALCULATIONS
Sugar is the most important chemical component in the production of alcohol and alcoholic products. No sugar, no fermentation, no alcohol. We therefore need to know how much sugar we have, what that will give us in terms of alcohol after fermentation, and lastly how to get the maximum out of my yeast.Posted on Distilling training, Wine and fermentation related
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10 STEPS TO A SUCCESSFUL FERMENTATION
The most common type of enquiry we receive at Distillique refers to Fermentations. Either failed fermentations, insufficient yield, questions regarding nutrients, temperatures, etc. What is and is not important when approaching your fermentation?Posted on New to Distilling?, Wine and fermentation related
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