 | 1. Raw grape material
- Only process marc from healthy and ripe grapes with a high Oechsle weight and typical flavor |
 | 2. Mashing
- The marc should only be pressed slightly
- Storage of the marc must be avoided!
- The best time for acidification and the additon of yeasts and enzymes is during compacting of the fermentation vessels |
 | 3. Mash treatment
- Store in a clean fermentation vessel with lid and fermentation plug
- Acidification to approx. pH 2.8-3.0 with 1-2 l/hl SIHA Combi Acid CS or 100-200 g/hl SIHA Combi Acid Granulated
- For 100 kg mash: 3-5 g/hl SIHAZYM SupraMash |
 | 4. Fermentation
- Cold fermentation (12-15 °C) with 15-20 g/hl SIHA DESTAROME or 10-20 g/hl SIHA Active Yeast 6 (Distillery Yeast) |
 | 5. Mash storage
- Transfer the marc from the drum into the fermenter and mash in the absence of oxygen. Seal the fermenter, so that no atmospheric oxygen can enter the mash.
- After the fermentation, protect the mash from air ingress and distill as soon as possible. |
 | 6. Distillation
- Heat very slow. The distillate should be transferred slowly via reinforcement devices.
- Generous separation of the first and last running goes without saying. |
 | 7. Filtration
- Filter after cold storage at approx. 2-5 °C using flavor-conserving depth filter sheets BECO SELECT A with different clarifying sharpness: BECO SELECT A20, A40, A80 |
