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Pot & reflux stills & flavor

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  • walter jacobson
    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
    Message 1 of 1 , Jun 4 4:47 AM
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      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.

      Wal
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