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Found 3 results

  1. Dehner Distillery

    Sea Salt Barrels! WTF!!!!

    It would be a tough sell because I can or anyone can buy sea salt buy the pound and mix it in to the spirit. Why Would I want to buy a special barrel with it in it. And on the cellular level??? Really, here is how I look at it... Wood, just like many other plants is made of cells or pockets. Not like human cells. Anyway, mix up salt and water and pour it on the wood. The cells absorb the liquid, water dies out, salt left in cells. Or Look at it this way.... When we where all little kids we put the potato in the bowl full of food coloring and in the potato turned that particular color. Same thing with sea salt..... Two big problems I see is 1. formula required 2. it would throw the specific gravity of your alcohol off. You would never be able to tell true proof unless you had special equipment. This is the biggest joke I have ever heard of. If you have ever bought one of these barrels you need to get your head checked! P.S. If you did..... well your a moron.
  2. I've been weighing the pros and cons of both techniques and I can't figure out which way to go. With seasonal fruit, it seems like one needs a huge amount of fermenting capacity in order to make enough product. However, then I'd be concerned that the mash would spoil before I got to distill it all--even with acidification. So, doing quick stripping runs to turn the mash into low wines, then distill at leisure. However, I'm concerned about getting as much fruit flavor and aroma into the final product as possible and I'm under the impression (perhaps erroneous) that distilling once with a short column may preserve the original fruit characteristics better. Any thoughts on the pros and cons here?
  3. natbouman

    best varieties for apple brandy

    I'm trying to figure out what makes one apple variety better for apple brandy than another. I know that calvados producers use a lot of different varieties, so there is no one absolute flavor profile. Conventional wisdom (and my personal experience) is that acidic varieties tend to produce a harsher--or shorter spirit. Other than that, I'm not sure what to look for. Calvados producers are generally also producing cider and what's great for cider might not always be the best for Calvados and it's hard to find information that makes a distinction between cider and calvados varieties. Anyone have any knowledge/experience that they are willing to share?
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