The first of two distillation workshops for March was held today. The morning lecture was followed by lunch and distilling Chambourcin to learn the process and the sensory evalution to make the cuts. Limited to 12 participants, we had people from Missouri, Illinois, Minnesota, Wisconsin and New York. … [Read more...] about Distillation workshop held today
Karl and CJ are making raspberry flavored brandy from the raspberries that were harvested from the high tunnel and adjacent field planting. We had about 125 pounds of berries. The berries were frozen until yesterday when Karl mixed them with neutal distilled spirits that were produced from grapes. The berries soaked in the spirits overnight and today Karl and CJ dumped the … [Read more...] about Making raspberry flavored neutral brandy
The Fruit Brandy Distillation Workshop was held last Tuesday on March 8. Dr. Karl Wilker presented information on the distillation process and Jim Blansit of Copper Run Distillery talked about his operation just north of Branson. Karl and C.J. Odneal ran a distillation in the afternoon so the participants could learn the sensory differences between the heads, the heart and the … [Read more...] about Distillation Workshop held March 8
Our fruit brandy distillation workshop was held today. We limited the class size to 14 so all people could fit comfortably in the distillery and have a chance to participate in the process. Participants attended a lecture and spent the remaining time distilling grappa or grape brandy. … [Read more...] about Fruit Brandy Distillation Workshop
Fermented peach, apple and grape juice-must was distilled last year. The distillate is aging in the basement and waiting for its final "cut" - dilution with distilled, deionized water to become 80 proof brandy. After dilution, the brandy will be cold stabilized, filtered and then bottled. … [Read more...] about Waiting for the last cut