recipes for whiskey stills
Links: homedistiller.org
and Malt Masterclass for
training in Malt whisky distilling
buy related books at Amazon:
 Making
Pure Corn Whiskey
Author: Ian Smiley; Buy New: $16.50 All the procedures needed to make a wide
variety of whiskeys are described in full, concise detail, using modern and
scientific methods – from Pure Corn Whiskeys to Bourbon, Peat-Smoked to Corn
Squeezins', Thin-Mash, Sour-Mash, All-Grain, Rye-Mash etc etc. Moreover,
the same principles can be applied to any other flavored spirit – Grappa, Rum,
etc.
> see also our two dollars crockpot
receipes to make whiskey stills below this page.
I've got all sorts of distillation equipment, but HOW do you go about making a good bourbon
or moonshine without making wood alcohol and going blind? PLEASE HELP!
THANK YOU in advance!!!
found at http://groups.google.com/..whiskey+stills+recipes..
gem...@geminitec.com
Reply Rate this post: Text for clearing space
From: Dag Wästberg - view profile
Date: Mon, Oct 20 1997 12:00 am
Email: "Dag Wästberg" <swest...@online.no>
Groups: rec.crafts.brewing
Well here in Norway home distilling is very popular (and illegal!), so I have some idea of how it is done. I should point out that I have not done
it, or seen it done, so this information is based on hearsay, books, and what I can remember from chemistry classes.
Basically there are two types of distilling; fractional and crude.
Fractional distillation gives you pure 96% abv. Crude distillation gives you roughly 80% abv and is used for flavored spirits, i.e. whisky, gin etc.
For fractional distillation you need a fractional distillation column.
This is basically a long glass column filled with glass beads. It is placed vertically above the heating container so the alcohol vapor passes
through it on it's way to the condenser. To make pure alcohol you need to start with something my friends have affectionately chosen to call DYS
(Dodgy Yellow Stuff).
Side note: This was actually my first intro to the world of homebrewing.
Me and a friend bough 10 l. off someone we knew. We had no idea what it really was, and it was really sweet. So three of us got together and in an
evening polished of most of it. The down side was that it was 15-20% abv, and we were downing the stuff, straight and mixed. next morning I was this
close to giving up on alcohol forever. Now even the smell of DYS makes me nauseous.
Anyway DYS is simply 10kg of sugar dissolved and topped with water to 30l.
You need to get hold of some special yeast which will brew ~20%. Ones the crap is finished fermenting. You just chuck it in a fractional
distillation still and run it through. From what I gather the stuff that come out should be pure alcohol. Some people say you should run the stuff
which comes out through the still again just to be safe. You can then water down the alcohol to the strength you want and add flavor essences
(This is very popular in Norway and you can get flavorings for just about
any spirit. For Whiskey and such, you need a crude still. which is the same as the
still above except the fractional distillation column is removed.
This means the distillation process is not as fine and some of the flavoring elements come through. You need to make a base first. This is
pretty much the stuff which you want to make stronger. So for whisky you would make a very malty beer, and is alcoholic as you could possibly brew
it. Then just distill this in a crude still. The stuff that comes out is roughly
80% abv. so you may want to water it down.
Also whisky gets most of its flavor from lying in old oak casks for a LONG time. So if you want
good stuff you must be prepared to hunt down a second hand oak barrel and
be very patient.
No matter what you are distilling make sure you chuck the first 1-2 dl that
come through the still as this is almost pure fusel (sp.) oil and other crap. Also be careful with the temperature when distilling, use the lowest
temp possible.
Some guy not to far away from where I live had a still in the basement. I don't know how big it was or what went wrong, but one day
when he was out the alcohol fumes got to hot and escaped in to the room.
Some how they got sparked and the foundation of his house moved about a foot out. Needless to say the ground floor was also missing. The amusing
thing was that this was how his wife first found out that he was distilling. Although the alcohol you produce is pure, I'd imagine that
drinking pure whiskey 96% is not very good for you. You have no idea how much
government propaganda there is about the dangers of drinking '96' as its called here in Norway.
As I said I haven't tried this and I probably won't, but I'd like to hear from you if you try it.
--
swest...@xxxxxx.no
replace xxxxxx with online
The Two-Dollar Crockpot Still
recipes for whiskey stills
(Made out of a crock pot, piece of 1/4 inch copper
tubing and a plastic milk jug filled with ice.)
 One
ingenious type of stills included in this book, along with seven others is
the Two-Dollar "Crock Pot" still. This still consists of parts
readily available from your local stores and some that are probably in your
kitchen. While this moonshine still won't put you in competition with
commercial whiskey producer, you could reasonably expect to run off about a
quart a session. Those with an inclination toward distilling will readily
see how this one works. If you aren't sure, my book The
Alaskan Bootlegger's Bible explains it all
in plain English. It is illegal to make your own whiskey in the US, or to
possess a still without a permit. This is because Uncle Sam derives much
money from taxing whiskey producers.
It is not illegal to know how to
make whiskey and some countries do allow their citizens to make their own. A
lot of Americans have made their own however, not only old time
moonshiners and bootleggers, but their modern day counterparts who worked in
Mid Eastern oil fields and actually printed underground manuals on how to do
it.
In a meld of old and new, you'll learn how a variety
of ingenious stills were built, operated and recipes for everything
for traditional corn "likker," to bathtub gin. (2 lbs. sugar per
gallon of water, bakers yeast and a couple of juniper berries.) You'll also
learn the hazards of distilling, to include poisoning, fires, scalding,
explosions and jail.
Don't try this at home kids! visit happy
mountain to learn more
Making
Pure Corn Whiskey
Author: Ian Smiley; Buy New: $16.50 All the procedures needed to make a wide
variety of whiskeys are described in full, concise detail, using modern and
scientific methods – from Pure Corn Whiskeys to Bourbon, Peat-Smoked to
Corn Squeezins', Thin-Mash, Sour-Mash, All-Grain, Rye-Mash etc etc.
Moreover, the same principles can be applied to any other flavored spirit
– Grappa, Rum, etc.
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