treskatz Posted March 26, 2013 Share Posted March 26, 2013 Hi everyone, Our family is running a small distillery since 17 years. Our main focus is fruit brandies (100% distillates from 100% fruit mashes, i.e. eaux-de-vie/brand) like so many in the DACH-region (i.e. Germany-Austria-Switzerland). We distill classic pip fruit, stone fruit, berries and wild fruits, as well as some unusual stuff like weiki, red beet, beer, tomato, carrot, oranges... In recent years we also started to distill "Geist": plant/fungi material macerated with neutral alcohol and then distilled - among others: lemongrass, boletus, grapefruit, cinnamon, tea, coffee, cacao, lavendula, hazelnut, ginger, ... Also like 100-200 others in the DACH-region we started to make whisk(e)ys. We use conventional malts from barley and rye as well as malted oat, spelt, maize, einkorn and emmer. I wonder why there is so little exchange of experience/research between US and the DACH region. They things I discuss with other distillers are among others: - What varieties of apple, pear, sour cherry, etc. are best to distill? - How to crush/mash different kind of fruits avoiding to introduce off-flavors at this stage? - What kind of yeast to use (e.g. we are comfortable using a hybrid yeast:bayanus x new world wine yeast) ? - Which enzymes to use to crush pektin, avoiding too much methanol and extracting the right kind of flavors - The best ph value to avoid infections AND for the best flavor - the best fermenting temperature (depending on fruit and yeast) - the best way to distill: column, raw/fine distilling or mixed variants (depending on the fruit and year) - the best dephlegmator temperature (can be quite different e.g.: rather warm/soft for williams pear and very cold for citric flavor pears) - filtrating: from 5microns to 0,7 microns, depending on fruit and kind of distilling - what kind of neutral alcohol is suited best for macerating herbs, fruits etc: maize based or cane molasses based, extra fine filtered etc. - what are the things to put in a flavor basket Cheers, Robert Link to comment Share on other sites More sharing options...
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