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Found 6 results

  1. Hi All, FOR SALE: Concentrates currently in frozen storage in OregonMango Concentrate: 324 lbs total70 Brix(6) 54 lb. pails$150/pail ($30/gal)Dark Sweet Cherries: 1,100 lbs total68 Brix(20) 5 gallon, 58.6 lb pails$120/pail ($24/gal)For more information, please contact: nolang@rogue.comCheersNolan
  2. I'm selling my wonderful Italian super heavy duty bladder press. I used it mostly for berries, apples, fruits and such and is the perfect size to supply a 60g barrel with about 20 gallons of juice per pressing. I am going to move up to a larger size but will certainly buy another Enotecnica because they are simply indestructible as opposed to many of the cheaper, lighter models. Some cideries use 2 of these in series so that one is always pressing while the other is being filled or emptied but that necessitates enough workers to keep up. I can do 4-6 pressings per hour by myself assuming a si
  3. Hello everyone, I have two books which have served their purpose. Traditional Distillation: Art and Passion by Hubert G.R. - if you want to know both the approach and attitude of Cognac distillers, this is both a novel read and a good reference. Distilling Fruit Brandy by Josef Pischl - This is a much more technical, straightforward, less "flowery" book by a German experienced in schaps production. He goes into precise detail about sourcing good quality fruit, fine-tuning a dephlegmator, etc. I am selling for $15 each. They will be shipping from an address in Canada and the sh
  4. I am developing a computer program for blending of liqueurs containing sugars. I do not run a distillery myself, but I understand one possibility that I should cater for as an ingredient in liqueur production is an infusion made by soaking fruit in rectified spirit. What proof range is used for the rectified spirit? An internet search found only DIY instruction for people who buy a bottle of vodka and make their own infusion at home. I have struggled to find information on how this is done on a commercial scale. Apart from the starting proof of the spirit, I am also interested in knowing
  5. I'd love to hear from anyone with experience adding enzymes to fruit mashes--whether the experience was positive or not.
  6. Milan

    Fruit suppliers

    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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