![]() ![]() Pot stills are the most traditional type of still and are typically used to make whiskey and brandy. The most common types of stills used for home distilling are pot stills, reflux stills, and column stills. Stills come in a variety of types and sizes and are used to heat and cool the liquid mixture to separate the alcohol. The most essential piece of equipment for home distilling is the still. The process of distillation involves the separation of alcohol from a liquid mixture through the use of heat and cooling. ![]() Having the right equipment and distillation supplies can allow you to experiment with different recipes and create your own unique spirits from the comfort of your own home. The very high levels of trehalose acheieved also remove the need for re-hydration before adding to must or wort – there is now no advantage in doing this even for high alcohol wines.Home distilling equipment is used to produce alcoholic spirits such as whiskey, brandy, and rum. Trehalose is a natural sugar produced within the yeast cells to protect itself during prolonged storage and stress conditions. Making well structured, clean wines that are a wonderful accompaniment to many after dinner treats is what this strain does beautifully.ĭuring yeast manufacture, special processs are employed to promote very high leveles of the natural compound – Trehalose within the yeast. Excellent across numerous varietals producing classic, true to type sweet, flavoursome wines with balanced mouthfeel and smooth finish, exuding the baked fruit flavours synonymous with high alcohol wines. You can expect a taste and aroma profile that will bring the natural grape flavours to the fore, it will also add a definite weight and depth to your wine, making it perfect for high alcohol sweet wines. It’s properties include an ability to ferment up to 18% ABV, rapid clearing, low foam formation, and the ability to ferment as low as 10☌ means this is a reliable and easy to handle strain. Oung’s Dessert / High Alcohol Wine Yeast is an exceptional strain that allows optimum wine quality to be achieved with each and every brew. Malt Extract, Dextrose Monohydrate, Hops, Hop Extract, Dried Brewing Yeast. Perfect soft malt character with a rounded mouth feel, enchanced and held together with a floral hop character with pungent tones of pine resin, and subtle earthy undertones Soft rounded aroma, subtle foral and slightly spicy. On the palate this beer shows its mettle effortlessly melding the juicy caramel and toffee malt characters that belie its strength with a fantastic and complex hop flavour that actually leans towards juicy pine sap balanced with a good bitterness but not over bearing. Our beer pours a fantastic amber hue with a rocky off white head, hop character oozes from the glass giving you a heady mix of spicy black currants, pine sap and grapefruit. Our Specialised Dark ale yeast strain also helps to lift this beer from the ordinary accentuating both the malt complexity and the hop character. These hops are characterised by their hard hitting spicy and pink grapefruit flavour, giving a superb aroma working beautifully with the amount of malt we’ve been able to pack into this beer. Originating in the Pacific North west this is a fairly recent style that is finding favour with beer aficionados is now enjoyed all over the United states.ĭon’t be fooled by its name this may be an amber beer but we’ve packed it full of hops from two parts of the globe! Pacific Jade from New Zealand, Cluster and Summit from the United States. Created as another twist to the tail of the American pale ale the Amber ale takes all the hop attitude of the pale ale and adds another dimension with added malt character.
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