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
