Any saccharine (sweet) or amylaceous (starchy) substances can be used as your raw material.
The following items are decisive for resulting in a good quality and quantity of a distilled spirit:
- high sugar content
- distinctive characteristic aroma
- clean ripe fruit
Mashing and Fermentation
Fruits to be mashed should be ripe and clean. Putrid fruits deteriorate the quality of the mash and
may cause faults in fermentation and consequently a worse quality of the distillate. The fruits
should be crushed mechanically. Depending on the type of fruit used:
- roller mills
- masher / fruit mixer
- pumps with feed screw
In order to reach an optimum fermentation, add yeast and an appropriate acid in order to reach
a ph-value of about 3.0.
The fermentation takes place in closed tanks and will be finished after
10 - 20 days. If the tanks are equipped with a stirrer and a temperature controller, the
fermentation process can be controlled.
For distillation, mainly steam-heated distilling units with a rectification column are used.
With these units, the finished distillate can be obtained in one single distillation process.
The size of the distilling unit depends on the quantity of the raw material to be processed.
||Bavarian Holstein sells Arizona its first
distillery system. The Mogollon
Brewing Company, aka High Spirits
Distillery, will specialize in producing
vodkas. They are excited about the new
venture and encourage fellow breweries to join the distilling