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jalbert

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  1. I recently read an news article about a new apple vodka distillery in NY, I take it that means you. Thanks for your response. When you make your vodka from apples, does it matter what condition the apples are in? There is so much fruit here in WA that goes to waste b/c of appearance (i.e. blemishes, scales, overipe). As I understand it, imperfect fruits are okay for vodka but NOT for brandy. Is this assumption correct? Thanks, Jason
  2. I am very curious to know more about the various spirits that can be made from the wide variety of fruits and grains here in WA state. Can't vodka be made from almost anything - i.e. certain fruits and vegetables (grapes, sugar beets, etc.)? Why isn't vodka being made from peaches, plums, apricots, etc.? Are there any asset maps or other resources available to help distillers get access to farmers with the raw materials - to cut the middle men out of the picture by going direct to source? How much of a financial burden is the cost of energy to heat the stills? Are people setting up stills adjacent to facilities that produce waste heat for co-generation energy savings? If anyone has the time to answer these questions I would greatly appreciate the help. Thanks, Jason
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