You are going to make your own pisco and you need to make decisions about the production process. Answer the following questions: 1) Would use commercial or native yeasts? Why? 2) What kind of still would you use? How would you heat the still? 3) What kind of vessel would you use for resting? 4) What unique characteristics would your label have?
Viewing 1 of 1 discussions
You must be logged in to create new discussions.