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MAKING PURE CORN WHISKEY – A Professional Guide for amateur and Micro Distillers

$26.75 $24.95

82 in stock (can be backordered)

SKU: 9780968629215 Category: Tags: , , , ,

Description

Gives a thorough treatment of the history and the methods of making whiskey, and explains how to make a high-separation fractionating still to distill it with. This process is also used to make real rum, brandy, and schnapps in countries where it is legal.

The most comprehensive home-distilling book that specifically addresses the small-scale production of whiskey. It details every aspect of how fresh grain is tranformed into whiskey, with easy and inexpensive methods of fabricating the equipment and precise details of how to operate it. The book features over a dozen recipes that range from modern scientifically optimized processes to traditional corn squeezin’s and sour-mash recipes.

Table of Contents
Chapter 1 Introduction

Chapter 2 Pure Corn Whiskey
Beer and Wine
Distillation – what is it?
Simple Distillation
Fractional Distillation
Whiskey, Brandy, Rum, etc
Pure Corn Whiskey

Chapter 3 The History Of Corn Whiskey

Chapter 4 Equipment
The Mashing Vessel
The Fermenters
Ancillary Equipment
Transfer Hoses
Immersion Chiller
Spirit Still
Beer Stripper (Optional)

Chapter 5 Ingredients
Corn
Malt
Water
Yeast
Glucoamylase
Calcium sulphate (CaSO4)
95% Sulphuric Acid (H2SO4 )
Calcium Carbonate (CaCO3)

Chapter 6 Mashing
Principles
Procedure

Chapter 7 Fermentation
Principles
Procedure

Chapter 8 Distillation Principles And Practices
Principles
Operating Procedures For Distillation

Chapter 9 Distillation Methods
Fractional-Distillation Method
Pot-Still Method

Chapter 10 Summary Of Procedures
Mashing
Fermentation
Beer-Stripping Distillation
Spirit-Run

Chapter 11 Pure-Ethanol Distillation
Procedure
Diluting
Storage

Chapter 12 Other Whiskey-Mash Recipes
Thin-Mash Recipe
Mashing With Backset
All-Grain Malt Whiskey Recipe
Malt-Extract Recipes
Thin Malt-Extract Recipes
Wheat Malt-Extract Recipes
Peat-Smoked Malt Recipes
Bourbon-Mash Recipes
Rye-Mash Recipes
Corn-Squeezins’ Whiskey

Chapter 13 Traditional Sour-Mash Whiskey
Principles
Procedure
Other Considerations

Chapter 14 Making Your Own Malt
Making Barley Malt
Making a Wooden Kiln
Making Corn Malt

Chapter 15 Other Mashing Methods
Flaked Grains
Cereal Grains
Method
Millet

Appendix A Temperature Corrections For Hydrometers

Appendix B Proof-Hydrometer Temperature Correction Table

Appendix C Spirit-Run Record

Additional information

Weight 11 oz
Dimensions 0.0 x 0.0 x 0.0 in

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