Home Distillation

NOTE: page numbers are not given in the Index to this pdf version of the book as Adobe Reader has an efficient "Edit/Find" search facility.

Activated carbon Activation Adsorption Cleaning used carbon Preparation for use Procedures to use van der Waals forces Airlocks, standard Alcohols

Beers and Whiskeys Congeners Ethyl alcohol Fusel alcohols Meads

Root vegetables and Vodka Sugar based washes and Rum Synthetic alcohol Wines and Brandies Alembic Annealing Antoine equation Aquarium starter kit Atomic mass units Atoms and molecules Avogadro's number Azeotropism Azeotropes effects of azeotropism

Balling scale Basic electricity Ohm's Law

Heaters in series and parallel Voltage (volts) Current (amps) Power (watts) Useful equations Batch distillation Beers

Blow-off tube Boiler control

Fully variable control IEC Regulations Boilers

Boiler control Concealed element Direct heating Hot water coil Hotplate Indirect heating Water jacket


Boiling chips Boiling point, definition of mixtures Surge boiling To extract botanicals Botanicals and Essences Definitions Essential oils Methods of extraction Products Brandies Brazing Brix scale

Butyl alcohol, butanol


Carbohydrates for fermentation AldoHexoses Fructomers and glucomers Glucboat and gluchair Glucyclation Pectin

Polysaccharides (dextrins) Starch and cellulose Sucrose, maltose and maltriose Carboys

Cellulose (see Carbohydrates) Channeling and choking Clamps (see Couplings) Clausius-Clapeyron equation Cleaning and polishing Coffey still Cold finger condenser Cold infusion Column

Column equilibrium Fractionating column Compound distillation Designs

Management techniques Operating procedures Principles Compound still Compound still head Cooling management Liquid management Vapor management Compounds, chemical Compression couplings

Condensers, general

Factors affecting efficiency Flow direction Rule of thumb Surface area Temperature differential Thermal resistance (table) Thickness Turbulence Condensers, types

Cold finger condenser Firebox/Shotgun condenser Flat sheet condenser Gloved cold finger condenser Graham condenser Hedgehog condenser Liebig condenser Vigreux condenser Cone protocol Congeners

Constant load heater controller Continuous still

Control box (see Power control) Cooling management Couplings

3-hole flange

4-hole flange Commercial clamps Compression couplings Couplings, ready made Square flange Thermometer clamp

Dalton's law for gases Dew line Distillation

Batch distillation Compound distillation Continuous distillation Fractional distillation Water distillation Distilling water Dr. Cone's methods Method #1 Method #2

Techniques for the Cone protocol Temperature management Dynamic equilibrium Dyne

Electricity, key relationships Energy units, summary Enzymes Equilibrium

Equilibrium charts Equilibrium curves Column equilibrium Dynamic equilibrium Equipment Design Fermentation Materials Ethanol mol fraction/percentage table Ethyl alcohol, ethanol Evaporation



Basic biochemistry Basics of fermentation Carbohydrates for fermentation Dr. Cone's methods Enzymes

Fermentation equipment pH

Properties common to all fermentations Special fermentation techniques Sugars

Turbo yeast products Types of fermentation Yeasts Fermentation equipment Aquarium starter kit Carboys Hydrometers Open fermenter

Standard airlocks and blow-off tube Firebox/Shotgun condenser Flanges (see Couplings) Flat sheet condenser Flavors and scents Florentine collector Foreshots

Fractional distillation Fractionating column Fractionating still Fusel alcohols


Gloved cold finger condenser Glucose (see Carbohydrates) Graham condenser Gram mole (see Avogadro's number)


Heaters (see Boilers or Power control)

Hedgehog condenser



Plato, Brix and Balling scales Table of values Hydrosol Hot infusion

Induced reflux

Inline liquid management techniques J

Joining small tubes to large pipes Jumper box (see Power control)

Latent heat of vaporization (LHV)

Liebig condenser

Liquid management


Low wines

Lyne arm




Methyl alcohol, methanol Mixtures and solutions Mol fractions Moles and mols

Offset liquid management techniques Open fermenter Operating procedures

Compound distillation (5 stages) Fractional distillation (4 stages) Pot distillation (3 stages)


Comparison chart Cylinders Marbles Raschig rings Scrubbers Pectin (see Carbohydrates)

Plank table, support


Plato scale


Pot still

Power control

120 V control box 120V jumper box 240V control box 240V jumper box Basic electricity Building control boxes Constant load heater controller Dual voltage control Fully variable control Step-wise control Switches Truth tables Product ratio Propyl alcohol, propanol

Raoult's law for liquids

Raschig rings

Ready made couplings



Reflux ratio Re-hydration, yeast Rum Rumtopf

Safety in the workshop Saturated vapor pressure Scales

Brix, Balling and Plato Scaling up Scrubbers

Extractor tool

Seals Nitrile® RTV silicone Teflon® Types of seal Home-made Sealing large containers Silver soldering Soldering, techniques Solders

Soxhlet extractor Speeding up

A worry-free speedup Spirit still

Stability of column, supercooling Starch (see Carbohydrates) Steam distillation Stills, types of Coffey still Compound still Continuous still Fractionating still Pot still Spirit still Survival still Traditional whiskey still Wash still Wok-in-pot still Sublimation

Sucrose (see Carbohydrates)

Super-cooling, column stability

Support, plank table

Surge boiling

Survival still

Swan's neck



Table, plank

Thermal resistance (table) Techniques

Dr. Cone's methods Special fermentation techniques Temperature

Management for fermentation Templates Thermometer clamp Tools, basic requirements Traditional whiskey still

Truth tables Turbo yeast Turbo yeasts

Techniques for Turbo management Temperature management Types of fermentation Single stage Two stage

Vanilla Vapor line Vapor pressure Vapor management Vigreux condenser Vodka, root vegetables Volumes of vapors

Wash still Watt

Weights and Measures



Workshop basic techniques Annealing

Brazing (silver soldering)

Connecting pipes and tubes

Cutting large holes

Home-made seals and gaskets

Joining small tubes to large pipes

Making flanges


Sealing large containers




Bakers yeast Enzymes

Nutrients, oxygen and yeast management pH

Strain selection Temperature management Turbo yeast products Yeast re-hydration

The Authors

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