Distillique
Alcohol in Pretoria

Distillique is the leading supplier and training provider in South Africa for home and boutique distillers. Contact Distillique and start a new life-long hobby. We also supply flavouring essences, distilling supplies and instrumentation. Want to do a course in home and Boutique distilling? Then contact us to book for the next available course. We provide the Distillique compact still, copper pot stills and desktop still. or even more.

when fortifying wine with Brandy) Low %abv spirit ( Liquid A ) B4: To make a specific volume of liqueur Total volume of liquer to make. Of all of the species of hard wood in the world, there is a very good reason why we only use oak. But what do we really understand about the influence of the oak barrel? As important as a good product is for the success of a Craft Distillery, the Distillery itself needs to be marketable as well. Becoming a destination and drawing potential customers and consumers to the distillery will have a big impact on the success and growth of your brand. An article explaining how the mechanical seals on boiler agitators work and showing how to fix leaking mechanical seal. Essential oils can be extracted via two key methods: Distillation (includes hydrodistillation) and Expression. In an ideal world, our products will speak for themselves, value would be determined by quality and taste alone, and customers would pay accordingly. More and more we receive enquiries regarding Closed Cooling Systems. The reasons for these requests and wish to minimise water use are varied, but can be for economic reasons (to save money), for ecological reasons (environmental awareness) or practical reasons (a local water shortage). Before we discuss the systems and their challenges, let us first look at what is required of a cooling system. The continuous monitoring of fermentations is a common technique used in Beer Brewing and Wine Making to achieve specific results in terms of flavour, aroma, alcohol content, etc. In fermentations for distilling purposes however, we monitor the fermentations merely to ascertain the progress of the fermentation, to calculate the remaining sugar and to calculate possible yield or additional yield. Bacterial and mould Infections are unfortunate but not uncommon occurrences in fermentations, specifically grain, potato and other starch related fermentations. Sugar is the most important chemical component in the production of alcohol and alcoholic products. We therefore need to know how much sugar we have, what that will give us in terms of alcohol after fermentation, and lastly how to get the maximum out of my yeast. Either failed fermentations, insufficient yield, questions regarding nutrients, temperatures, etc. How to convert an electrically heated boiler to use alternative energy sources. Converting an electrically heated boiler to use alternative energy sources is not as difficult as it might seem. A novel and innovative low cost electronic alcohol meter has been provisionally patented (2014) and the patent holder is seeking equity partners to commercialize the device world-wide. A short article indicating that the craft spirit market in South Africa is positioned for aggressive growth over the next 20 to 30 years to come. Follow up on the previous still automation article with a much simplified automation system. A short article describing still automation for home and craft distillers. Heat control during distillation with electric heating elements.