Tuber and Root Brandies
 | 1. Raw material
- Jerusalem artichoke: Process tubers quickly after the harvest. Harvest time autumn - spring
- Gentian: Fresh or dried roots. Harvest time in the autumn after flowering |
 | 2. Mashing
- Wash thoroughly repeatedly
- Jerusalem artichoke: Last rinsing with hot water. Grind tubers with grinding mill
- Gentian: Grind root with grinding mill. Leave dried roots to swell in water for 24 h |
 | 3. Mash treatment
- Store in clean fermentation vessel with lid and plug
- Acidification to approx. pH 3.0 with 2-4 l/hl SIHA Combi Acid CS or 200 - 500 g/hl SIHA Combi Acid Granulated
- For 100 kg raw material: 5-10 g SIHAZYM SupraMash (granulated) and 15-25 ml SIHAZYM INUTOP, 5-20 l (Jerusalem artichoke) or 80-100 l (Gentian) warm water |
 | 4. Fermentation
- Pitching temperature Jerusalem artichoke: 24-27 °C; Gentian: 25 °C
- 25-30 g/hl SIHA Active Yeast 6 (Distillery Yeast)
- 25-30 g/hl SIHA Fermentation Salt* or 300-500 g/hl SIHAFERM Plus* |
 | 5. Mash storage
- Jerusalem artichoke: Distill immediately after 4-6 days at 4-6 °Oe
- Gentian: Fermentation time approx. 5-6 weeks |
 | 6. Distillation
- Distil when fermentation subsides, 2-4 ml/hl SIHA Silicone Anti Foam Agent SE Concentrated |
 | 7. Filtration
- Filter after cold storage at approx. 2-4 °C (Jerusalem artichoke) / approx. 0 °C (Gentian) using flavorconserving depth filter sheets BECO SELECT A with different clarifying sharpness: BECO SELECT A20, A40, A80 |
*legally prohibited in compensation distilleries
