Home Distillation Handbook - How to Distill Quality Alcohol at Home Inexpensively and Safely, destylacja i hodowla ...
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Home Distillation
HOME DISTILLATION HANDBOOK 3
Handbook
How to destill quality alcohol
at home inexpensive and safely
Home Distillation
Handbook
How to distil quality alcohol
at home inexpensive and safely
By Ola Norrman (Pseudonym)
4 HOME DISTILLATION HANDBOOK
Ola Norrman
Home Distillation Handbook
Internet publishing: Bokforlaget Exakt, Malmoe
Photo setting: Bokforlaget Exakt, Malmoe
Set with: Times och Franklin Gotic
Drawings: Tord Haegg, Malmoe
Layout: Bokforlaget Exakt, Malmoe
Printed by: Bokforlaget Exakt in Malmoe 1999
Bokforlaget Exakt
Box 50336
202 13 Malmoe, Sweden
ISBN 91-970694-5-0
Please note that it is illegal to put to practical use the contents of
this book in certain countries.
However home distillation is a good talking point, and acquiring
such knowledge is an easy burden
© Bokforlaget Exakt, Box 50336, 202 13 Malmoe, Sweden
.
Bokförlaget Exakt ISBN 91 970694-5-0
CONTENTS 5
Contents
5
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 fermenntation56
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 column68
Actual location of thresholds 68
Distillation procedure
69-71
Danger of accidents\important points
72
Implosion
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
72
The thermometer
20
Explosions
73
Electronic temperature control
20-21
Risk of fire, flooding
74
2 reliable solutions that function well
21
Poisoning
75
Lab-Master distilling apparatus
22
Trouble shooting
76
The boiling vessel
23
Distillation fails to start
76
Distilling apparatus materials
24
Contaminated spirits fllows from the
apparatus
Thermometer connection point
25
76
Column viewed from base
26
Spirit comes out but is not clear
76
Mounting of column filling
retention strip
The mash surge boils
76
26
Alcohol is too weak
77
Fixing of column retention plate
27
Too little output
77
Circulation of cooling water
28
Dilution
78
Quicker distillation
29
Formula for calculating dilution
78
Ingredients
30
Fusel oil
79-80
Quantities
30
Purification using activated carbon
81
Water, sugar
31
Procedure
82-83
Yeast
32
Different brands of activated carbon
83
Yeast nutrients
32
Activated carbon filtrat unit
84
Turbo Yeast
33
Connoisseur method
85
Clearing agents (Finings)
33
Purification several times through
the same activated carbon
Activated carbon
34
85
Activated carbon is always active
35-36
Purification must be perfect
85
How much activated carbon is used?
36
Blending with essences
86
Aquarium charcoal
36
Basic prerequisites
86-87
Deposits in the spirit
37
Blending with spirits essences
88
Essences
38-39
Blending with liqueur essences
89
The advantages of essences
40
Formula for calculating dilution
89
Which essences are best?
41
Table of original alcohol content
of liqueurs
Liqueur extract and drink mixers
42
90
Fill Up essence
42
Original gravity of liqueurs
91
Drink mixers
43
Original gravity of aperitifs and bitters
91
Literature about home distilling
43
Legislation
92
Sources of essences
44
Freedom of the press
92
Mash fermentation
45
It is obvious
92
Preparing the mash
45-46
Punishment
93
How much sugar is required?
47
Is the law wrong in your country
93
Purer fermentation with Turbo yeast
48
Turbo´s
48
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Home Distillation
HOME DISTILLATION HANDBOOK 3
Handbook
How to destill quality alcohol
at home inexpensive and safely
Home Distillation
Handbook
How to distil quality alcohol
at home inexpensive and safely
By Ola Norrman (Pseudonym)
4 HOME DISTILLATION HANDBOOK
Ola Norrman
Home Distillation Handbook
Internet publishing: Bokforlaget Exakt, Malmoe
Photo setting: Bokforlaget Exakt, Malmoe
Set with: Times och Franklin Gotic
Drawings: Tord Haegg, Malmoe
Layout: Bokforlaget Exakt, Malmoe
Printed by: Bokforlaget Exakt in Malmoe 1999
Bokforlaget Exakt
Box 50336
202 13 Malmoe, Sweden
ISBN 91-970694-5-0
Please note that it is illegal to put to practical use the contents of
this book in certain countries.
However home distillation is a good talking point, and acquiring
such knowledge is an easy burden
© Bokforlaget Exakt, Box 50336, 202 13 Malmoe, Sweden
.
Bokförlaget Exakt ISBN 91 970694-5-0
CONTENTS 5
Contents
5
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 fermenntation56
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 column68
Actual location of thresholds 68
Distillation procedure
69-71
Danger of accidents\important points
72
Implosion
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
72
The thermometer
20
Explosions
73
Electronic temperature control
20-21
Risk of fire, flooding
74
2 reliable solutions that function well
21
Poisoning
75
Lab-Master distilling apparatus
22
Trouble shooting
76
The boiling vessel
23
Distillation fails to start
76
Distilling apparatus materials
24
Contaminated spirits fllows from the
apparatus
Thermometer connection point
25
76
Column viewed from base
26
Spirit comes out but is not clear
76
Mounting of column filling
retention strip
The mash surge boils
76
26
Alcohol is too weak
77
Fixing of column retention plate
27
Too little output
77
Circulation of cooling water
28
Dilution
78
Quicker distillation
29
Formula for calculating dilution
78
Ingredients
30
Fusel oil
79-80
Quantities
30
Purification using activated carbon
81
Water, sugar
31
Procedure
82-83
Yeast
32
Different brands of activated carbon
83
Yeast nutrients
32
Activated carbon filtrat unit
84
Turbo Yeast
33
Connoisseur method
85
Clearing agents (Finings)
33
Purification several times through
the same activated carbon
Activated carbon
34
85
Activated carbon is always active
35-36
Purification must be perfect
85
How much activated carbon is used?
36
Blending with essences
86
Aquarium charcoal
36
Basic prerequisites
86-87
Deposits in the spirit
37
Blending with spirits essences
88
Essences
38-39
Blending with liqueur essences
89
The advantages of essences
40
Formula for calculating dilution
89
Which essences are best?
41
Table of original alcohol content
of liqueurs
Liqueur extract and drink mixers
42
90
Fill Up essence
42
Original gravity of liqueurs
91
Drink mixers
43
Original gravity of aperitifs and bitters
91
Literature about home distilling
43
Legislation
92
Sources of essences
44
Freedom of the press
92
Mash fermentation
45
It is obvious
92
Preparing the mash
45-46
Punishment
93
How much sugar is required?
47
Is the law wrong in your country
93
Purer fermentation with Turbo yeast
48
Turbo´s
48
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