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FAQ

- Est-ce que vous fabriquez des alambics en acier inoxydable?
Notre expérience a confirmé que le cuivre a les meilleures propriétés pour la distillation. L'acier inoxydable, à notre avis, n'offre pas le même résultat et...

voir toutes les FAQs

Glossaire

Genévrier
Plante originaire du continent européen. Ses baies sont utilisées dans la culinaire et pour aromatiser des boissons. Les huiles essentielles extrait a partir...
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“Dear Sirs, I am writing to report that my first distillation, of a strawberry fermentation was a complete success. I used the Bain Marie technique (water bath) setting the copper vessel onto the rim of a 60L soup pot half full of water. So the contents of the copper vessel are basically steamed at 100°C. No burning and no need for straw, etc. No need to seal the water bath, It is a snug fit and no steam leaks out. But in case pressure builds up too much, it can relieve itself easily without exploding (the copper pot just lifts up). I never noticed this however, or any steam escaping. [Prior to this first distillation, I did distill a batch of plain water to be sure everything was cleaned out. This was a good idea I think because there was still a little residue and smell of the joint glue after the first cleaning with rye flour slurry, etc.] I distilled about 22L of strawberry mash with about 12% alcohol (achieved with the addition of about 2 kg sugar to the berries). The distillate was about 66% alcohol. From the "middles" I made 3L of 40% spirit, which is very delicious. Left over another 2L of good heads and mostly tails to redistill. I threw out the first 150ml of heads. Everything worked great. It took about 4 hours for the whole thing to heat up, but after that, less than 3 hours to distill the whole batch. The nice thing about the Bain Marie technique is that it self regulates the temperature. The flame is high, and water always boiling, but never overheats the copper vessel I will keep you informed of my next trial, probably pears. And then in November Grappa! For the grappa, I will probably try the traditional method with straw and water or the copper sieve tray. Best regards”
Témoignage de R.A.H., 12-05-2006

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Glossaire

Kirsch

Brandy traditionnel allemand produit a partir de cerises rouges ou noires.

Kóji

Matières premières pour la production de Saké. C'est à la suite de l'élimination de l'excès d'huile et des protéines de riz.

Produits

FAQ

- Est-ce que vous fabriquez des alambics en acier inoxydable?
Notre expérience a confirmé que le cuivre a les meilleures propriétés pour la distillation. L'acier inoxydable, à notre avis, n'offre pas le même résultat et...

voir toutes les FAQs

Glossaire

Genévrier
Plante originaire du continent européen. Ses baies sont utilisées dans la culinaire et pour aromatiser des boissons. Les huiles essentielles extrait a partir...
En savoir plus