A specially designed seal to seal the Pure Distilling 2 Inch Bubble Plate to the 2 Inch Sight Glass.

Note: This is not the same seal as a standard 2″ Tri-Clamp seal.

A specially designed seal to seal the Pure Distilling 1.5 Inch Bubble Plate to the 1.5 Inch Sight Glass.

Note: This is not the same seal as a standard 1.5″ Tri-Clamp seal.

A 4 inch tri clover sight glass made from 304 stainless steel.

Specifications

• Made from 304 stainless steel
• Viewing lens is High Borosilicate glass
• Operating Temp:  -20-+135℃
• Max pressure: 40PSI
• Weight: 1.5kg
  

Ultra-Pure 6 Spirit Yeast is formulated for 6 kg sugar or 7 kg dextrose washes and is designed to produce exceptionally clean, high-quality alcohol. When fermented within the recommended temperature range, it can achieve up to 15% ABV. Its high heat tolerance allows for consistent, reliable fermentation even in warmer conditions, helping ensure a complete wash and maximum spirit yield.

Key Features:

• Ideal for 6 kg sugar or 7 kg dextrose washes

• Produces up to 15% ABV when fermented at 20–26 °C

• Heat tolerant – performs well at temperatures up to 40 °C

• Ultra clean fermentation for top quality spirit

• Low odour during fermentation

Ingredients – Active dry yeast, yeast nutrient. Urea Free.

A 4 inch silicone tri-clover/tri-clamp seal with a 80 Mesh screen (made from 304 stainless steel) attached to a PTFE edge.

A 4 inch silicone tri-clover/tri-clamp seal with a 60 Mesh screen (made from 304 stainless steel) attached to a PTFE edge.

A 4 inch silicone tri-clover/tri-clamp seal with a 40 Mesh screen (made from 304 stainless steel) attached to a PTFE edge.

A full-flavoured Australian-style rum profile with rich molasses notes and a warm, rounded character. Bold and familiar, reflecting the classic Aussie dark rum style.

Try this flavour if you enjoy Bundaberg Rum™.

A smooth French-style vodka flavour with a soft, rounded profile and gentle grain character. Clean and refined, reflecting the lighter, polished style of French wheat vodkas.

Try this flavour if you enjoy Grey Goose™.

Red Gum Port – Limited Batch Barrel Chunks

There’s a quiet corner of Western Australia where a handful of port barrels are built not from imported oak, but from local red gum — a timber as Australian as the dry earth itself. These casks are rare, used sparingly, and almost never released to the open market. When a tiny allocation becomes available, we grab it. This is one of those moments.

Our Red Gum Port chunks come from that fleeting supply. Once filled with fortified Australian port and left to rest through scorching summers and cool winters, the timber is now cut into home-brew-friendly pieces — ready to hand over every whisper of its past life.

The Scent of the Bush in a Glass

Red gum doesn’t taste or smell like traditional oak. It brings something older, softer, and deeply rooted. From the moment you open the bag, you’ll catch it: a mix of dark fruit leather, sun-baked earth, and a faint prickle of woodsmoke. In spirit, the chunks slowly unravel layers of:

• Jammy dark fruits — think dried muscatels, overripe figs, and black cherry compote, gifted by the port-soaked grain.

• Burnt toffee and brown sugar crust — a rounded sweetness that cushions the edges of young spirit without masking it.

• A breath of native spice — less European baking spice, more like lemon myrtle, wattleseed coffee, and a distant hum of pepper leaf.

• Low, ancient earth — the unmistakable scent of red dirt after light rain; a savoury, grounding note that anchors everything else.

• Colour like an outback sunset — deep garnet, mahogany, and flashes of tawny amber develop quickly, turning heads before the first sip.

Where It Belongs

While these chunks play nicely with many spirits, two paths really let them shine:

• Whiskies — the robust, cereal-forward character marries effortlessly with the dried-fruit sweetness and earthy depth.

• Clean neutral spirit — here the wood takes centre stage, transforming a blank canvas into a complex digestif reminiscent of a fine old tawny.

Don’t be afraid to drop a chunk into a dark rum or a home-brewed strong ale either. Small additions can spark remarkable results.

Guiding the Extraction

Forget rigid rules. Think of this as a rhythm:

1. Start gentle. Place roughly 100 grams of chunks per litre of spirit into a clean glass vessel. You can always add more later, but you can’t take the flavour back out.

2. Visit often. Beginning around day three, pour yourself the smallest taste every day or two. Swirl, sniff, sip. Notice how the sharp edges soften and new notes emerge — sometimes a sudden wave of chocolate and prune, other times a quiet leathery calm.

3. Listen to your liquid. There is no “correct” age here. One batch might hit perfection at 10 days, another at three weeks. The moment it feels round, expressive, and complete to you — stop. Strain or remove the wood.

4. Rest and enjoy. Let the naked spirit rest for a few days to settle, then bottle. Pour with pride.

A Fleeting Offering

Because these barrels aren’t made by the thousands, our stock of Red Gum Port chunks turns over fast and rarely repeats exactly. Each pack is a snapshot of a specific cask, a specific season, a disappearing craft.

When they’re listed, they’re live. When they’re gone, they’re memory. Don’t let this one become a story you almost tasted.