Bootlegger's Handbook
Handbook for moonshiners
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Content:
Introduction How is alcohol produced?; An excursion to chemistry; The fermentation process; Which fruits can be used to produce the mash?; Preparation of the fruits; Fermentation vessel; Addition of water; Traditional mash; Addition of cultivated yeast; Control of pH-value; Liquefier; Alcohol content in traditional mashes; High percent mash with addition of sugar; Monitoring of the fermentation process; Measuring the alcohol content in the mash by a vinometer; Fermentation minutes; When is the fermentation completed?; Problems associated with fermentation; Filtration of the mash; Storage of the mash; Producing mash from cereals, corn and potatoes (starchy products); Recipes Principal setup; Cooking pot variant; Building instructions; Materials; Vessel; Path pipe and spirit pipe; Cooling; Different types of distilling devices; Small distilling devices after Schmickl: 2 and 5 litres (pot still); Double coated vessel; Reflux or rectification devices; Combined devices; Large devices (pot still and reflux); Purchase of a distillation facility; Operation of the device; Filling; Emptying and cleaning Introduction; Foreshot / Heads; Brandy; Tails; Separation of heads and tails; Anti-foam treatment; Distill once or twice?; Dilution to drinking strength; Determination of the alcohol content; Calculation of the water amount needed for dilution; Admixture of water / dulling; Treatment with active carbon, taste neutral alcohol; Storage Required materials; Recipes Principle; Basic substances; Comparison of production methods; Recipes Mash filtration; Squeezing of the solid components; Extraction of the fruit wine; Storage Index |
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