In our quest to make distilling easier, we turned our attention to fermenting. Where the actual distillation steps in the spirits production business are about concentrating and selecting the right alcohols and flavors, fermentation is its precursor. Fermentation is where the actual alcohol and (most of) the flavors are created.
If fermentation is that important, why does it take the back seat with most (almost all) distillers? It certainly doesn’t for wine and beer makers, but for distillers it does. Weird. I guess it has to do with the focus (to much so) on the nice and shiny stills. And with a (incorrect) understanding as fermentation being an alcohol rather than flavor production process.
Anyhow, we try and change that. One day of our 4-day iStill Certified University workshops deals with fermentation, and how you can manipulate it to create the alcohols and esters you – as a craft distiller – are looking for. Instead of seeing fermentation as a passive process, mostly the bottle-neck of your distillery, I propose a change: see it as the heart of your distillery. It is – after all – where your flavors are made, where you lay the foundation of what will become your rum, brandy, vodka or whiskey.
If you place fermentation center stage, the next thing that becomes obvious is that you want to control this most important step. Control grants you influence on flavor development. Control allows you to reproduce your drink – at its highest quality – time and again.
Just as fermentation is key to top shelf beverage production, so is control key to a quality ferment. Hence, when we (at iStill) think about helping you distill better products, we think about how we can provide you that control.
The result of that thinking? The iStill Fermenters, available in sizes of 2000 and 5000 liters, come with SG and pH and temperature control. And they are made out of 4 and 5 mm thick stainless steel. If fermentation is key to successful craft distilling, only the best is good enough.
iStill SG Control …