The Joy of Home Distilling: The Ultimate Guide to Making Your Own Vodka, Whiskey, Rum, Brandy, Moonshine, and More
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The Joy of Home Distilling is a complete guide for beginner and intermediate distillers. Readers will learn about every facet of distilling, from yeast styles and nutritional requirements to the different methods of distillation and equipment, and post-distillation processes. Author Rick Morris, who has been selling distillation equipment for years, even includes his own recipes for different types of spirits and drink recipes.
By learning not just how to distill, but also what is happening at each step and why it is needed, readers will be armed with the information they need to experiment with their own spirits and concoct their own recipes. Easy to understand even for a first-time distiller, The Joy of Home Distilling is sure to become your number one distilling resource.
well with many acids or other cleaners, so you do need to exercise caution when using bleach to sanitize your equipment. Never mix bleach with any other products. Chlorinated sanitizers: Slightly different than bleach, these powdered cleaners/sanitizers are often proprietary, and because they are designed specifically for sanitizing, they often rinse off more easily than chlorine. CTSP: CTSP is short for chlorinated trisodium phosphate. TSP is a very strong cleaner, and when chlorine is added,
Distillation of alcohol is illegal, but policing it would be an overwhelming and ultimately very costly task. When the liquor laws were changed again in 1996, the act was changed by adding the term spirits into the same section that covered the making of beer and wine, and legal home distillation of alcohol in New Zealand was born. So, why only in New Zealand? Why not in other countries, such as the United States or Canada? The government will justify their stance by saying that the reason for
depending on the design of the system and a few variables, it is possible for the output of the distiller to become plugged. In such cases there is nowhere for the pressure to be released, and the pressure can quickly build to dangerous levels. For this reason, it is important that the distiller have some form of pressure relief. This can be as simple as using a bung (a tapered cork) in the top of the column that will pop out if pressure builds or as complex as a commercial pressure relief system
is used, but can also be dependent on the method of aging. For example, bourbon is a whiskey that is primarily made from corn. Scotch is, obviously, a whiskey of Scottish origin (and made entirely from barley), and rye whiskey is made using predominantly rye grain. Corn whiskey is actually distinguished from bourbon based on the percentage of corn used in the mash. Generally a minimum of 80 percent corn is required for corn whiskey versus a minimum of 51 percent corn for bourbon. There are some
adding more yeast. Too much sugar for Reduce sugar concentration by adding water. strain of yeast Heat source is Use a noncycling heat source cycling Distilling is being Fluctuating affected by breeze or Protect distiller from wind temperature wind during reflux Cooling water Keep temperature of cooling water and rate of temperature or flow flow consistent rate is changing All alcohol has been Stop collecting and shut down distiller Rising collected temperature at Too much heat Reduce heat input