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Review
The standard reference work for all home distillers. --Die Zeit magazineA resource that everyone - beginner or advanced- interested in the craft distilling process needs. --Bill Owens, president/founder, American Distilling Institute
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The Foundations and Traditions of Distilling AlcoholSchnapps, spirituous beverages, distillatesMashesHOW IS ALCOHOL FORMED?A side trip into chemistryThe fermentation process: Water & sugar; Flavors & aromas; Vitamins, trace elements; Solid, ligneous componentsWHICH FRUITS CAN BE USED TO MAKE THE MASH?PREPARING THE FRUITFERMENTATION CONTAINERADDING WATERCONVENTIONAL MASHESFruit pulp without additional ingredients: Simple mashesAdding cultured yeast: Mashes with cultured yeastChecking the pH value: Measuring the pH value, Correcting the pH valuePectinaseALCOHOL CONTENT OF CONVENTIONAL MASHESHIGH-GRADE FRUIT MASHESWhat are the advantages of a high-grade mash?, Turbo yeast, Preparing a high-grade fruit mashCHECKING THE PROGRESS OF THE FERMENTATIONWhat should you check, and how often?, Daily check, Regular stirring, Weekly measurements, Fermentation logs, When is the fermentation complete?, The optimal time for distillingPROBLEMS DURING FERMENTATIONNo alcohol has formed in the mash yet, Alcohol has already formed in the mashFILTERING THE MASHSTORING THE MASHMAKING A MASH FROM GRAINS, CORN, OR POTATOES (STARCHY PRODUCTS)StillsPRINCIPLES OF CONSTRUCTIONSOME KEY POINTSMaterials; Kettle; Heating and jacketed kettles; Column, lyne arm, and measuring the temperature; CoolingDIFFERENT TYPES OF STILLSPot stills, Reflux stills, Combination stills, Large stills (pot still and reflux)USING THE STILLFilling; Receiver, container for the distillate; Emptying and cleaningDistillingINTRODUCTIONHEADSHEARTSTAILSDISTILLING PROCESSRelative proportions of the three partsANTIFOAMSINGLE OR DOUBLE DISTILLATION?Calculating the amount when mixing a low-percentage alcohol with a high-percentage alcoholDILUTING TO A DRINKABLE STRENGTHDetermining the alcohol content, Calculating the amount of water needed for dilution, CloudinessTREATMENT WITH ACTIVATED CARBON, TASTE-NEUTRAL ALCOHOLSTORAGEMash RecipesEXCELLENT MASH, EXCELLENT SCHNAPPSRECIPESAgave (mescal, tequila), Apples (obstler, cider, calvados), Apricots, Bananas, Beer brandy (bierbrand), Blackberries, Bullaces (Kriechenbrand), Chequers, Cherries, Currants (red and black), Damsons, Elderberries, Elderflowers, Gentian, Grains (whiskey), Grapes (cognac, wine brandy), Grapes (grappa, pomace brandy), Jerusalem artichokes, Juniper berries (Borovička), Mangos, Maple syrup, Mead, Medlars, Nectarines, Nuts, Peaches, Pears, Pineapples, Plums (vieille prune), Potatoes (vodka), Prune plum (slivovitz, Zwetschenbrand), Quinces, Raspberries, Rhubarb, Rice (sake), Rose hips, Rowanberries (Vogelbeerbrand), Sloes, Strawberries, Sugarcane (rum), Sweet potatoesFRUIT WINEFiltering the mash, Pressing the solid components, Extracting the fruit wine, StorageInfusionsMATERIALSRecipe for tasteless alcohol, Infusions - preparationRECIPESAbsinthe, Blackberries, Blueberries, Cherries, Chili peppers, Coffee, Currants (red and black), Elderflowers, Gentian, Hazelnuts, Herbs, Hops, Lemons, Limes, Morels, Mushrooms, Nuts, Oranges, Raspberries, Rose hips, Sloes, Snowy mespilus (or juneberry), Spruce shoots, Strawberries, Swiss pine (Zirbengeist), Wormwood (absinthe, "the green fairy")SpiritsTHE PRINCIPLES OF SPIRIT PRODUCTIONBASE MATERIALSRECIPESAbsinthe, Anise (ouzo, raki, Pernod, sambuca), Apples, Aquavit, Bananas, Barberries, Caraway (aquavit), Cherries, Christmas spirit, Cinnamon, Cloves, Cocoa (chocolate), Coffee, Elderflowers, Fennel, Gentian, Ginger, Grains, Hazelnuts, Herbs, Juniper berries (jenever, gin), Lemons, Lemongrass, Limes (daiquiri, mojito), Mint (peppermint), Nutmeg, Orange (Cointreau), Ramson, Raspberries, Rue (grappa di rutta), Spruce shoots, Swiss pine, Wormwood (Swiss absinthe)COMPARISON OF THE THREE DISTILLATION METHODS PRESENTED IN THIS BOOKEssential OilsDrinking CultureBOTTLING AND LABELINGGlass bottles; Cork stoppers, metal screw tops; Heatshrinkable caps; LabelsCHECKING THE TASTE AND QUALITYOTHER COUNTRIES, OTHER CUSTOMSLegal SituationGermany, Austria, Switzerland, Spirit productions and distilling infusions, The United StatesFrequently Asked QuestionsHarvest Calendar
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Product details
Hardcover: 160 pages
Publisher: Spikehorn Press; Reprint edition (September 1, 2015)
Language: English
ISBN-10: 9781943015047
ISBN-13: 978-1943015047
ASIN: 194301504X
Product Dimensions:
7.2 x 0.8 x 10 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
22 customer reviews
Amazon Best Sellers Rank:
#42,103 in Books (See Top 100 in Books)
WOW! I have been craft distilling for three years and have collected a good sized libraryon the subject .... this book is The Best of them all!
There is some very good information in this book but by and large there is no where near enough. It is more of a very broad view of distilling. It only covers one kind of “mash†recipe. As well as completely lacking the basic information that one needs to make recipes. Every fruit has a different amount of natural sugar so every “mash†needs a different amount of added sugar. Also the kind of yeast they say to use can not be purchased anymore.This book is a good place to start but it is by no means the only book you would need to distill spirits of your own. Also note: it is illegal to make moonshine in the USA,
Awesome book!!! Has definately broadened/deepened my understanding of both our home distilling and even our homebrewing hobbies. The authors provide some insights that i have never heard of before and i have a decent collection of distilling books on the shelf. Their explanation of turbo yeast and its use has totally changed my views on the subject. Even the sections that i originally thought were just filler material, the listing of several dozen fruit/herbs to use to make your mash, turned out to be quite informative. That being said i would highly recomend this book, as well as both of the other books (artisanal vinegar & essential oils makers handbook) by the authors. Thoroughly researched and well explained, all three deserve a spot on your bookshelf.
Tons of information. The only issue I have with the book is that there is a partially repeated paragraph at the bottom of pg#78. Other than that I'm more than happy with the purchase.
This book is a thoroughly revised translation of its original "Schnapsbrennen als Hobby", the most popular do-it-yourself book about producing spirits and fruit brandies in German. The English edition is not a pure translation, it expands on regional features of North America and Great Britain. Nevertheless it's not just another Whiskey-book, the focus is on the German / Austrian way of producing spirituous beverages: fruit mash is used for distilling in these countries, a much easier method to get flavorful distillates.Now I understand the great popularity of the German version: the text is easy to follow, scientific backgrounds - necessary to understand the whole process - are described clear and from a practical point of view. Even beginners (like me) are able to start immediately after reading the numerous step-by-step instructions.
Excellent book, perfect for everyone from beginners to people just wanting to freshen up their knowledge. Includes many recipes (basic) and most needed formulas. It's a great jumping off book and worth the purchase.
Learned people telling how they are do it and the ins and outs of distilling and wine fermentation and care. This is the book!
A good introductory book. Quality hard cover construction. Easy read. Recommended for the beginner enthusiast.
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