Distillation Galician liquor. Permaculture in Galicia
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Distillation of the Galician "augardente".
One of the most deeply-rooted traditions in Galicia is the elaboration of aguardiente or cane, which marks the end of the harvest season.
This work has been done methodically for centuries.
The basic tool for the distillation process is still.
It consists of a large container or "pota", (the boiler or retort), usually built in copper, where the mixture is heated and evaporation occurs. The procedure consists first of condensing the fluids that have a lower evaporation temperature (such as alcohol, which boils at a temperature of about 80 ° C, lower than that of water); that they will ascend through the cap, (capitel or capacete), that must have a determined volume in relation to the one of the boiler, to avoid the premature vaporization of the liquid; It will advance through the union pipe, (horn or swan neck), to the cooling unit or coil, a spiral where the condensation happens, located inside a container full of water. There, the vapor condenses by reducing the temperature and is collected in the final container in liquid form.
For the elaboration of the Galician brandy, the bagasse of the last wine harvest is used. This one is made up of the grape and the leftover bunches of the elaboration of the wine. The bagasse has been previously stored in barrels or drums to avoid in this way the unwanted appearance of mold, preserving the bagasse until the moment of distillation.
Music:
"Bomber (Sting)" by Riot
"Hon Kyoku" by Doug Maxwell / Zac Zinger
"Angevin - Thatched Villagers" by Kevin MacLeod is subject to a Creative Commons Attribution license (creativecommon...)
Source: incompetech.com...
Artist: incompetech.com/
#permaculture #aguardiente # distillation #still #Galicia