Pisco
Tuesday, December 29, 2009
Wemen With Out A Vergina
The grapes in the harvest time must have a minimum of 12 degrees of glucose, must be very mature, type matter, which favors the concentration of sugars that later in their development will become alcohol. After grind, you must remove the debris and sticks of the clusters, as these give a bitter taste to Pisco. It must be the ollejas, skins of grapes, by the large amount of sugar they contain, and we will have obtained the must, young wine with low alcohol content yet.
With mostÃmetro should measure the concentration of sugars and must have a minimum of 12% in the case that this measure should be to add other sweeter grapes to compensate, but it is not recommended because adulterate the taste authentic.
Between 8 and 10 days of rest is produced by fermentation, called the cachina, depending on the heat.
is placed in the still for distilling for 4 hours. This still marks the level of fire being used in the distillation. Be placed in the center to have the exact degree of heat. If too hot, still moves to the left side, an operation that must be done carefully.
During those 4 hours should take into account the 78 degrees to be achieved for boiling the wort. The first thing is distilled methyl alcohol, called "Head" (200 to 500 cm3), the continuous fluid, known as "Body" is from 79 ° C to 90 ° C (40 ° -50 ° of alcohol). "The Tail", which is final, and alcohols are mixed with water, these must be removed because they spoil the "Body."
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