10/19/2020

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Single malt low wines

cut the proof at 30 (15% ABV)

PRODUCTION: Gaiete, 1 batch:

7 liters of grain spirit

14 liters roses tea

5 liters distillate

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Transferred 4 barrels of rye into the Barolo solera barrel

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10/20/2020

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SINGLE MALT second distillation

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7:30 FIRE STILL

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9:30 HEADS START POURING

about 180proof

turn down the heat

throw out the first liter or two, then collect 70 liters of heads, it takes about 35 minutes

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22:05 CUT TO HEARTS

160proof

collect 70 liters of hearts

Set the heads tank aside, we will add the tails to it and keep the feints to then add them to the next distillation, we will do 80% low wines and 20% feints so if we have 1100 liters of low wines to distill, we will have 250 liters of feints about (Scottish way)

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2:30PM CUT TO TAILS

108proof

check proof of whole batch of hearts (142proof) cut the batch to 130proof

set aside until is time to put in the barrels, we will use barrels previously used for brandy, and prior that for pinot noir

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BRANDY SOLERA

transferred 2 barrels of brandy (aged 2.5 years in barrels previously used for pinot noir) into the big solera brandy barrel (which is now 80% full)

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MALTING

poured grains on the floor

moisture is at 45% (that's as high as it gets)

after it starts germinating (time check) we will put it in the kiln to toast, moisture will have to go down to 6% (it takes a couple of days)

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10/26/2020

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RYE EMPIRE

Transferred 4 barrels of rye into the Barolo barrel (the barrel is 5000 liters and now we have 2.300 liters of space)

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SINGLE MALT

Filled two brandy barrels with single malt (117proof)

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SINGLE MALT LOW WINES

When proof goes down to 30 (15%) turn off the burners, let cool ten minutes, then turn off the blower, leave the rotors on for the cool down, then turn off the rotors, open the door and wash it, discard the spent lees