Hello,
I've been developing a sparkling fruit cider / wine recipe for a couple of years now. I have stable product made with carboys, buckets and kegs. I would like next to scale up to a micro-brew size.
I would like some help to get a crash-course on how to do that, hoping to get some advice here, but perhaps also finding a mentor that could help follow up. I just want to get at the information efficiently and avoid avoidable mistakes.
The brewing process currently is:
I've been developing a sparkling fruit cider / wine recipe for a couple of years now. I have stable product made with carboys, buckets and kegs. I would like next to scale up to a micro-brew size.
I would like some help to get a crash-course on how to do that, hoping to get some advice here, but perhaps also finding a mentor that could help follow up. I just want to get at the information efficiently and avoid avoidable mistakes.
The brewing process currently is:
- Add semi-dry fruit to water and bring to 75 degree Celsius, in batches of 30 to 60 L.
- Blend (currently using a drill with an extension that would normally be used to blend cement/concrete, or mix paints if you know which one I mean).
- Add enzymes and leave work over night.
- Press (it's not exactly pressing, but the pulp is poured into cheese cloth and gently massaged by hand. Pressing doesn't seem to work for some reason).
- Add yeast
- Ferment at 20 degree Celsius for about 2 weeks.
- Rack and age for 3 months.
- Cold Crash, Keg and force carbonate.
- Bottle.
- What tool do I need to bring the must to heat in high volumes?
- How do I transfer the (still-hot) must into the pressing apparatus?
- What equipment could I use for pressing?
- How do I chill large tanks (now I place my buckets in modified fridges), at 20 C for fermentation, at 1 C for bottling?
- Is the bottling-gun still effective to pour from a Unitank?