Pot & reflux stills & flavor
- Brandy in Australia, if made in a pot still (getting rarer), is a double
distillation process. The heart of the run has a strength of between 74%abv
and 83%abv. By law it must be below 83%. The Australian pot still differs
from the pot still used in the Cognac region of France (alambic Charentais)
in that there is a tall tower( no plates) and an upwardly inclined lyne arm.
Both have some reflux capability. In the French version, reflux is limited
to the header chamber ( see attachments). Therefore removing scrubbers from
a tall reflux column, or using a short reflux column could give the
equivalent strength in one run.
No access to grapes? You could get the same taste profile using raisins or
sultanas. 8kg of fresh grapes produce 5l of wine. Raisins have a drying
ratio of 1:4, therefore 2kg of raisins or sultanas (shredded) with 5l of
water would be a reconstituted equivalent.
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