Foreshot Posted August 9, 2017 Share Posted August 9, 2017 Good interview, but I am struck by this processes. He ferments in 55g HDPE barrels. Lots of them. And dry ice - never have heard anyone using that before. Not sure why he does that. Link to comment Share on other sites More sharing options...
Tom Lenerz Posted August 9, 2017 Share Posted August 9, 2017 I've heard of wineries playing with dry ice for cold soaking whole fruit before crush. Chills the fruit and protects the fruit with CO2 before fermentation starts. Cold soaking pre-fermentation though is typically done primarily for color extraction. http://www.winespectator.com/drvinny/show/id/5337 1 Link to comment Share on other sites More sharing options...
JustAndy Posted August 16, 2017 Share Posted August 16, 2017 Look up carbonic maceration. 1 Link to comment Share on other sites More sharing options...
Foreshot Posted August 16, 2017 Author Share Posted August 16, 2017 Thanks. I saw that the other day and I figured that's what he was doing. As I've never been into brandies/gins/etc it's interesting to see the crazy stuff they do to develop flavors. At first I thought it was to quick freeze the liquids to expand them to break cell membranes to release more flavor instead of physically crushing the fruit. Sometimes fiction is more fun than the truth. Link to comment Share on other sites More sharing options...
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