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Milan

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  1. Pete, You may seek out a VA filtration system to reduce it or have the cidery do it. VA will carry over into the distillate so the wine (in this case cider) should be treated prior to distillation. I would also try potassium carbonate instead of calcium carbonate as an instant, cheaper option. Sorghumrunner, I know that small VA filtration units are available for rent in North Carolina. You can fix just about any problem in any wine with it. Elevated VA is most often the result of poor sanitation in the cellar and/or mismanaged fermentation. Also, the condition of the grapes or fruit prior to fermentation is a big factor.
  2. I am looking for reliable and quality sources of fruit for distillation (individual growers, distributors...). Our small startup distillery is located on California's central coast and I am primarily looking for damson plums, tart cherries, apricots, apples, quince and barttlet pears. If anyone can help pointing me into right direction or share their suppliers' info, I would greatly appreciate that. Cheers! Milan
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