Azeotropes mixture: Mixture of 2 or more liquids which you are not decompose is constituents. Brandy: Made of fruit see Obstwasser Calvados:
French brandy which is distilled from cider (apple wine) which is stored in oak barrels. Degustation: Testing the colour, smell and flavour of a snaps = ( brandy )
(visible, sensation and testing ) Degustation glass: Tulip shape glass with glass cover. Dephlegmation:
With cooling you get an partly condensation. In the gas form of alcohol / water you get by dephlegmation an plentiful alcohol steam and a lower alcohol liquid in you pot = Phlegma. Fruit Brandy:
see Obstwasser Fruit spirit: see Obstgeist Grappa: Distillation after fermentation of pressed skins and stones of the grapes. Italian name for this kind of brandy.
Herbs brandy: Receip use 10 Ltr. of spirit (40% vol, without test and smell - neutral spirit) add 0,1 - 0,5 kg herbs (acc. to your personal test) and distill. Juniper brandy:
Receip: same as herb brandy but insted of herbs take 2 kg of juniper and distill. Mark: see Grappa. French name for grappa Obstgeist:
Fruit spirit made by adding fruit. Receipt: Put the fresh pure juice or the mixed fruit for 24 h. in a pot with spirit (90% vol without any smell or test) After that distill emediately ! Take 10 kg fruit and 3 Ltr. spirit.
Obstwasser: Brandy made out of fruit! Distillate = brandy made after fermentation of apple or, pear, or charry or plum etc. not recommendable for home distillation ! |
