Der erste Vortrag wurde gehalten von Stefan Penninger. Der hat nicht nur den Namen mit einer bekannten Spirituosenmarke gemeinsam, daher kann man davon ausgehen, dass er die Materie beherrscht. Der Inhalt wird wie folgt angegeben, insbesondere die Ökonomischen Betrachtungen sind durchaus hörenswert:
Ein weiterer Vortrag lautete "Schnaps Hacking - from apple to schnaps -- a complete diy-toolchain", und man sieht sofort ein Vinometer :This talk covers the theory, legality and economics of home distilling. We present the theoretical background of mashing, fermenting and distilling alcohol as well as the legal framework for home distilling in Germany from 2018 on.
Our theory part covers both the biochemical and physical principles of fermenting fruit mash to alcohol, of distilling this alcohol to a fine spirit and best practices of how to gain maximum output at the best taste. The legal and regulations part shows how to do this process legally under the new German alcohol law of 2018, and how to avoid serious health risks, a.k.a. explosions and burn prevention. The theoretical part will close with a short introduction on the economics of craft distilling, in terms of time consumption and financial investments necessary to get up and running.
Und hey, vor dem Brennen ist der Unterschied zum Wein gar nicht so groß. Auch die selbstgebaute Obstpresse ist für uns interessant und das Thema "Alkoholerhöhung durch Gefrierkonzentration" hatten wir auch schonThis talk covers the theory, the required tools and how to make them, and the process of turning apples into juice, ferment them, and enrich the alcohol content of the product.
We will present our high-pressure, drm-free juice press which we used to turn our hand picked apples into juice.
Then we present a simple setup to ferment the juice (or other stuff, maybe even mate ) to turn it into an alcoholic beverage.
You will learn about the precise steps you need to avoid, in order to not build a still. We will also talk about all the details of a totally hypothetical distilling process, and the results that could have been achieved.
Finally we will show you a method to increase the alcohol content of a beverage without distilling it ("ice-rifing"), and talk about our results.
We will cover the relevant measuring equipment as well as the theory behind each of these steps, as we go through them.
Danke an die Jungs, wir sollten die mal einladen