This Wine Enthusiast link offers a small distillation unit for distilling the volatiles from wine or beer. Your next shot of brandy is only minutes away. Of course, the distillate may be flammable, so I’d be careful with that burner.
Check out the Museum of Lost Wonder. Pretty wild. Then, there is the day that they foamed the fountain of the Kazan Cathedral in St. Petersburg, Russia. If you’re keen on learning the top 10 prejudices Germans have about the USA, check out this blog. Hard to argue with it’s accuracy. Had a nagging urge to hop in a submarine and go for a dive? Check out U-Boat Worx. The specs say that it is limited to 50 meters depth. I wonder what the crush depth is- 150 meters? I’d imagine that the seals would fail first and the thing would flood before it imploded.
Lamentations on Chemistry 
You certainly want to age the brandy in barrels for decades, not just hold the snifter beneath the condensor. You are depriving the angels of their share (google “angel’s share” if you are not familiar with the term), and they will pound on your head all night long while you sleep, only to feel the blows the next morning.
Since the U-Boats don’t appear to have rivots, you don’t have to worry about getting shot at 150 meters (a la “Das Boot”. If you haven’t seen it, it’s a fantastic movie. Grim, with a poetic closing scene.)
Thanks for the info.
Download a FREE boating ebook report at:
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and information on boating.
Hi John,
You’re right about the aging process and about the angels. Gotta get those quercus extracts into the brew.
I have a friend in France who is from a Cognac family. Their family brand is now owned by Hennessy and one of the varieties has a picture of his grandfather on the label. Pretty cool.
Das Boot is one of my favorite movies. Actually, I have a weakness for sea stories in general and submarine stories in particular. I even visited the National Maritime Museum and the Cutty Sark in London a while back. What a great museum. The Brits are good at Museums.