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Description

W22 - Vacuum Distilling TrainingA learning experience on how to distil with a vacuum fractionating or short path still. Master Principle: Preserving delicate temperature sensitive aromatics and perform precision batch distillation. Workshop contents: Introduction Welcoming and Introduction of Participants Workshop programme and structure Scope of this workshop Distilling safety and especially for vacuum stills The anatomy of a vacuum still and the purpose of each component

The dextrins will gradually be converted to fermentable sugars during the fermentation period

CoppaShine can be removed from the Copper by physically scratching

8 - 1 gram per liter of wine/mash

Can be used for any fruit wine and for both red and white wine made from grapes

Each batch will have slight differences in its fermentable sugar concentration

Aperitif and Liqueur – 75g or more per liter of product

creating a potential hazard in the presence of solids

Please refer to our terms and conditions

Course Contents

Apart from using it in the "normal" position as a main reflux condenser

Potassium Carbonate is used by distillers to buffer the mash against pH changes and to prevent it from going too low

allow a longer treatment time (e