5,994 views
Greetings, friends! In the midst of autumn, all our comrades are preparing distillates from seasonal fruits! Of course, apples are typical for our latitudes! Only a rare distiller can boast of the excellent quality of his apple brandy or calvados. It is easy as pie to strip the aroma from an apple! And it is for this reason that the OtGabrielivanie method of fruit mash was developed. Schematically, it looks like this: 1. Distill the mash/wine 2. Distill the resulting raw alcohol 4-5 times without dilution on an induction stove, in this way you need to get a density of 90+. Stop the distillation at 20 density in a stream or 95 degrees in a cube. We select a few heads. Distillation without strengthening at maximum power. 3. Pour the resulting 90+ alcohol into the cube, put in a column, two branches and a refrigerator. (it is allowed to install a copper nozzle SPN of our production in the column ????) and distill without strengthening up to 80 degrees in the cube. The resulting product will retain easily elusive esters and will completely preserve all the aroma. And the tail fractions and isoamyl alcohol with its team will remain in the tank. This is achieved due to the rectification coefficient of substances in different densities during each distillation! This method is ideal for FRUIT distillates, we do not recommend doing this with grain distillates) If you have any questions about this video, or have suggestions, write in the comments or you can write to us on our social networks: vk https://vk.com/samo_vari ok https://ok.ru/group/53390636744879 instagram / samovary.inst