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I'm a winemaker in California and am about to purchase a SD copper pot still solely for the production of grape brandy and maybe a little grappa. The majority of the brandy will be "pisco" style and will not be aged. Which style of heat would produce the best quality brandy?
It looks like it will cost me about $4-5k more for the direct flame option, however there might be considerable savings using natural gas direct flame vs the cost of the electricity with the Bain-Marie.
Thanks in advance for any input. It is greatly appreciated.