Stone Fruit Brandies
| 1. Raw material - Fully ripe, healthy and clean fruits - Process quickly |
| 2. Mashing - Pick out leaves and rotten fruits - Wash fruits, remove stems - Only crush fruits - Pump gently - Proportion of destroyed stones < 5 %! |
| 3. Mash treatment - 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: 5-10 ml SIHA Distillery Enzyme SK plus (liquid), 5-10g SIHAZYM SupraMash, for starch degradation 3-5 ml Amylase AG 300L |
| 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) - Optimum nutrient supply through 100-200 g/hl SIHAFERM Plus * (active yeast and yeast nutrient) or 25-30 g/hl SIHA Fermentation Salt * |
| 5. Mash storage - Cool, under acid protection and airtight - Storage duration < 3 months |
| 6. Distillation - Distil after completed fermentation, with the required quantity of copper-1-chloride or an appropriate catalyst - 2-4 ml/hl SIHA Silicone Anti Foam Agent SE Concentrated - Use no more than 10 % of the stones |
| 7. Filtration - Filter after cold storage at approx. 2-4°C using flavor-conserving depth filter sheets BECO SELECT A with different clarifying sharpness: BECO SELECT A20, A40, A80 |
* legally prohibited in compensation distilleries