admits no liability Always remember, "Cleanliness is nextto goulines GENERAL, Basie Mash Simple Syrup #1 Simple Syrup #2 Freezer Distillation SPIRIT LIQUEURS, Amarsto, Pernod Baileys Brandy. Brandy - Apple Brandy - Peach. Campaci Cointreau #t Cointreau #2... Cointreau #3. Créme de Caco Creme de Café (Kaha Tia Maria) #1 Créme de Café (Kahlua,Tia Maria) #2 Créme de Menthe . Drartuie, Jeddah Gin * Jeddah Gin #2. Martini... Port Vermouth Vodka. Poiato Whisky Kusvaiti Wheat Whisky seumble CONTENTS WINES Apple Wine. Blackberry Wine, Cherry Wine Citrus Wine. Grape Wine Tie general contents of this book were clistffe/ from an ARAMICO publication but have been re-fined sith the he metric system. generally tidied up and adapted to suit of id brews (or bruising. due tbe ‘countries that do not have ae Under the iniluence of most of them whilst General Instructions. Green Bean Wine Mango Wine. Orange Wine #2, Raspberry Wine Red Wine, Rice Wine. Strawberry Wine, Dry White Wine Sherry #1 Sherry =. Sheery Champagne Cider nn P Wine... Beer Real Ale sgoepted by she auhor et: Orange Wine #1... Raisin & Rice Wine. Chris & Alan=s Port Wine to ARAMCO contraband, The author Tse lost count ofthe number of w/hines P've sampled! and thought "God thats crap, Bet he didn't steilize his equfpmevt.” Sterilizing tablets are cheaply available ar all pharmacies. and should be used at all tines, as should plastic or stainless steel implements, as aluminium tarnishes the flavour and wood breeds disease.BASIC MASH (for distilling neutral spitits) Dissolve 10 pounds of granulated cane sugar in 5 gallons of filtered tap water. Add | cup of bakers yeast (see below), softened in a cup of luke warm water, and | level teaspoon of fertilizer such as Calyon, Allow the mash to ferment at about 78°F for 14 days or until fermentation is complete. Seat 10 exclude air and provide for release of CO>. Allow to stand until clear. then siphon or decant to remove sediment. The mash is now ready for distillation Yield: approx 2 gallon of 190 proof alcohol. "Wine Yeast" may be used in place of bakers yeast. When you make your own wine, decant the luid just before fermentation stops, remove any solids and save the sediment or "Wine Yeast” in he fridge. As wine Yeast has greater tolerance for alechol than bakers yeast you can expeet as much as 50% more alcohol content than bakers yeast. SIMPLE SYRUP #1 Boil 3 cups of suaar dissolved in 2 cups of water. Cool. SIMPLE SYRUP #2 400 mi water Ikgsugar 100ml lemon juice Boil all ingredients for 10 minutes. | litre of syrup equals Ikg sugar. Using this syrup has the advantage that your fiquor will not crystallize. ‘NOTES: 1, Where a recipe calls for Sadiki, use your local high strength raw alcohol. 2, For references to “bin” read fermenting, vessel FREEZER DISTILLATION Freeze distillation will not yield as much alcohol content (about 30%) as “proper” distillation but is cheaper and virtually guaranteed net to blow the roof off your villa, Take your drink to be distilled and pour into a plastic water bottle, Place in the freezer, upright if possioe, until almost frozen. Remembering basic physics, that alcohol has a lower freezing point than water, the water will freeze but leave the good stuff'runny. Remove from freezer and place bottle upside down in a jug to collect alcohol, Repeat this process until most or possibly all the water content has been removed, however do not discard this water as some alcohol content may remain and should be used for another brew.