Fermentation Basics for Distillers
Fermentation sets the ceiling on your spirit's quality. The fundamentals — yeast, gravity, temperature — and what to record.
Guides on distilling, compliance and running a craft spirits business.
Fermentation sets the ceiling on your spirit's quality. The fundamentals — yeast, gravity, temperature — and what to record.
What still telemetry is, the sensors worth having, and how real-time monitoring improves consistency, safety and yield — plus how live data feeds straight into your records.
Evaporation is inevitable, but you can influence it. Practical levers — humidity, warehouse type and cask choice — to cut losses.
A quick reference to common cask types and their sizes — from quarter cask to puncheon — and what each is good for.
A step-by-step cask stocktake that reconciles your warehouse against your records — and keeps you audit-ready.
A practical routine for tracking maturation — when to sample, what to log, and how to plan toward target bottling dates.
Microclimates, rotation and findability — how to lay out a maturation warehouse so every cask is tracked and consistent.
Oak species, char level, size, previous contents — the four levers of cask choice, and how each shapes your spirit.
First fill, second fill, refill — what it means, and how a cask's fill number shapes flavour and maturation speed.