process of pisco's elaboration

Scientific information about fermentation:

With a refractometer the sweetness is measured and it is required that the degree of the candy be of 14 volumetric alcoholic degrees to be able to say that it is in good condition. Once this temperature is obtained, you can follow the process and reach the pisco. This degree of sweetness should go down to 6 volumetric alcoholic degrees.

 Scientific information about distilation:

 -The distilation is made in 3,500 L copper pots. At the end of distilation the grape's juice sugar should be at 24.5 brix.

Destillation stages:

1. The head: The head is the first part of the distillation and the least disirable for pisco. The most volatile alcohols are evaporated, condensated and collected. This stage produces methanol wich need to be completely removed from the pisco, and for that the thermometers and the alcoholmeters are used to determine the part to cut off. The amount of head removed from the distillate ranges between 0.7% - 1.5% of the batch.

2. The body: The body its the part used for pisco. It's prominent alcohol is ethanol. The temperature of that part is the closest one to the pisco's temperature (room temperature, about 20 and 22°C).

3. The tail: the tail is the final part of the grape's juice, it is only a solution of water released by the destillation. The cut off is determined by taking frequent samples smelling and tasting them.