Re: cheers trid..
- Hi, Adrian,
I can see some bureaucratic difficulties (read, 'problems with the
law') where a professional winemaker thinks about distilling.
And where I live the penalties for illegal distilling are high, and I
would expect that they would be fairly strictly applied in a
Of course if it were a purely private situation it might be looked on
It depends also on the rules where you are and also on the facilities
available to you.
I think, from talks with my local winemaker, that in Australia a
WINERY would be forbidden to distill (unless they applied for the
appropriate licenses and paid the appropriate fees; but environmental
concerns about smells, and the disposal of distillery waste, and so
on, now make it very difficult to get approval).
But, as I understand it, a winery can sell unwanted wine to a
distillery (of course they don't get much for it) and they do a
regular collection run with a stainless tanker truck.
And the winery can buy high-alcohol ethanol back from the distillery
(often used as fortifying spirit for port, etc.).
Without being at all sure of this, it was my impression that you
don't have to pay excise (alcohol tax) when (as a commercial
winemaker in Australia) you buy the spirit from the distillery, so it
is really cheap; but the winery does have to account for every drop
of spirit used, and send tax money, lots of it, to the government
when the product in which the alcohol is used is sold.
And it is even taxed on the annual increase in its value, which
brought forth some very colourful Italian-flavoured comments from my
friend! For several minutes without a break!
Anyway this might be a situation where, especially if a commercial
enterprise is involved in any way, you could consider getting expert
professional advice, which you certainly won't get from the very
limited knowledge I might have.
All the best.
--- In email@example.com, adrian riley
>concentrating the alcohol you in turn are concentrating the residual
> i will try your suggestion. i have discovered that as you are
preservatives and as sulfides have such long strands with such
strongÂ bonds it will carry over through your condenser. you are
able to buy industrial interception plating to capture these sulfides
but they really wont harm you even at those ppm ( dried apricots have
over 3000 ppm SO2 i have learned ). i have a reflux 25 lt still and
ill post my finding re: the testing at different stages through the
process. its prob just easier to do my own grain or sugar washes
anyway its just i make wine for a living and was hoping to find a use
for older, oxidisedÂ sterile filtered white wine that is un-
saleable. merry x-mas and all the best for 09'.
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