Table of Contents

Page No.

Foreword i

1 Introduction 1

2. Alcoholic Beverages 5

Sources of fermentable sugars 5

Beer & wine 6

Simple distillation — pot stills 7

Whisky, brandy, rum, etc 8

Fractional distillation 9

Vodka 10

Gin 11

3. Health & Safety 13

Headaches & hangovers 14

Fire & explosions 16

4. The Question Of Legality 19

5. Equipment 25

Fermenter 27

Fractionating still 31

The boiler 33

The column 35

The still-head 38

Offset design ("Mexican cactus") ... 39

Linear design ("Hatstand") 41

An advanced glass still 43

The flavouring still 00

6. Fermentation 47

Principles 47

Procedure 48

7. Distillation 53

Principles 53

Procedures 59

Beer-stripping 59

Fractional distillation 60

Collection rate 63

Yield of pure alcohol 66

8. Flavouring 69

9. Summary of Procedures 73

10. Costs & Economics 77

11. Appendices 81

I. Conversion factors 81

II. Latent heat of vaporization 85

III. Activated charcoal 87

IV Cooling water requirements 89

V Boiling points of water & ethanol vs pressure . 91

VI Steam distillation 93

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Making Your Own Wine

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