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Home Distillation Handbook - How to Distill Quality Alcohol at Home Inexpensively and Safely

Home Distillation Handbook - How to Distill Quality Alcohol at Home Inexpensively and Safely

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Published by keithandz

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Published by: keithandz on Jun 01, 2012
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12/11/2013

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There follows some advice on the procedure for getting the best
results when blending spirits and liqueurs. The information is taken
from a book with manufacturing instructions for spirit
manufacturers. The book originates from a leading manufacturer
supplying the European liqueur industry.

Basic prerequisites:

•Only use best quality spirit without off flavours.

•Only use neutral softness chlorine-free water which does not
contain manganese salts and iron.

•Only the best essences of the highest quality must be used.

•For liqueurs only best absolutely clear sugar syrup made from the
finest sugar. The sugar syrup must not suffer from the ”boiled
sugar taste” and must not have burned. Glucose for liqueurs must
be of the highest best-tasting quality.

•At least 6-8 weeks maturation before consumption.

•Whisky must have 10% real whisky added in order to achieve
good quality.

•Accuracy and exact attention to detail during blending.

BLENDING WITH ESSENCES 87

These are the basic prerequisites for a good product. In particular
the quality of the spirit and the water for mixing is stressed. Many
pages cover water, and in particular the degree of hardness of the
water. The different bound and unbound forms of chalk, iron and
magnesium salts, which are the principal substances forming the
degree of hardness of the water are much more soluble in water
than in alcohol. If alcohol is added to hard water the chalk and salts
fall out of solution. The fall from solution is faster the greater the
higher the alcohol content. The home blender can avoid this
problem by the use of distilled water (not battery water) but for the
commercial manufacturer it is more economical to use softened
well water and then filter through different filters such as activated
carbon filters. If a small amount is saved for each litre used this
becomes a considerable sum for a years production for a medium
or large liqueur manufacturer.
In the case of liqueurs one uses 96% spirit and ready mixed
absolutely clear filtered sugar syrup. Granulated sugar contains
small particles that can float about in the liqueur one mixes oneself.
But it is not more difficult than simply filtering the syrup to remove
the particles through a sieve or cloth. Commercial manufacturers
filter the product one last time before bottling. For the home
blender it can sometimes be an advantage to dissolve the sugar
directly in the spirit.

88BLENDING WITH ESSENCES

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