The Home Distillation Handbook Table of Contents

Contents of Home Distillation Handbook
Contents 5
Copyright and Internet 6
Copyright 6
Books downloaded from the Internet 6
introduction 7
Natural home distillation 8
Equipment for fermentation 9
Fermentation vessel 9
Fermentation lids, rubber plug 10
Rubber caps, fermentation locks 11
The syphon 12
Measuring 13
Hydrometer (with Oechslescale) 13
Hydrometer, instructions 13
Measuring glass for alcometer and hydrometer 14
Alcometer 14
Laboratory Thermometer 15
Quality in general on instruments 15
Distillation apparatus 16
The Still 16
Distillation column filling 17
Counter-flow rinsing of column 18
Heat source for the still 18-19
The thermometer 20
Electronic temperature control 20-21
2 reliable solutions that function well 21
Lab-Master distilling apparatus 22
The boiling vessel 23
Distilling apparatus materials 24
Thermometer connection point 25
Column viewed from base 26
Mounting of column filling retention strip 26
Fixing of column retention plate 27
Circulation of cooling water 28
Quicker distillation 29
Ingredients 30
Quantities 30
Water, sugar 31
Yeast 32
Yeast nutrients 32
Turbo Yeast 33
Clearing agents (Finings) 33
Activated carbon 34
Activated carbon is always active 35-36
How much activated carbon is used? 36
Aquarium charcoal 36
Deposits in the spirit 37
Essences 38-39
The advantages of essences 40
Which essences are best? 41
Liqueur extract and drink mixers 42
Fill Up essence 42
Drink mixers 43
Literature about home distilling 43
Sources of essences 44
Mash fermentation 45
Preparing the mash 45-46
How much sugar is required? 47
Purer fermentation with Turbo yeast 48
Turbo´s 48
Basic instructions 48
What makes for a ”good” Turbo? 49
The key to making world-class spirits 49
Understanding the science of
fermentation 50
Yeast is a living organism 51
All about temperature 52
Different Turbo´s www.partyman.se offer
53
Some words from Gert Strand 54
A last trick to improve quality 55
Large volume fermentation 55
Instructions for large volume fermentation
56
Picture of Turbo yeasts 57
Mash fermentation with Turbo yeast
58-59
Mash fermentation with baker’s yeast
60-61
Distillation 62
Redistillation 63
Fractional distillation 64-66
How to distill extra pure alcohol 66
Temperature 67
Theoretical thresholds in distillation column 68
Actual location of thresholds 68
Distillation procedure 69-71
Danger of accidents\important points 72
Implosion 72
Explosions 73
Risk of fire, flooding 74
Poisoning 75
Trouble shooting 76
Distillation fails to start 76
Contaminated spirits fllows from the
apparatus 76
Spirit comes out but is not clear 76
The mash surge boils 76
Alcohol is too weak 77
Too little output 77
Dilution 78
Formula for calculating dilution 78
Fusel oil 79-80
Purification using activated carbon 81
Procedure 82-83
Different brands of activated carbon 83
Activated carbon filtrat unit 84
Connoisseur method 85
Purification several times through
the same activated carbon 85
Purification must be perfect 85
Blending with essences 86
Basic prerequisites 86-87
Blending with spirits essences 88
Blending with liqueur essences 89
Formula for calculating dilution 89
Table of original alcohol content of liqueurs 90
Original gravity of liqueurs 91
Original gravity of aperitifs and bitters 91
Legislation 92
Freedom of the press 92
It is obvious 9
Punishment 93
Is the law wrong in your country 93