Contents 5 Copyright and Internet 6 Copyright 6 Books downloaded from the Internet 6 introduction 7 Natural home distillation 8 Equipment for fermentation 9 Fermentation vessel 9 Fermentation lids, rubber plug 10 Rubber caps, fermentation locks 11 The syphon 12 Measuring 13 Hydrometer (with Oechslescale) 13 Hydrometer, instructions 13 Measuring glass for alcometer and hydrometer 14 Alcometer 14 Laboratory Thermometer 15 Quality in general on instruments 15 Distillation apparatus 16 The Still 16 Distillation column filling 17 Counter-flow rinsing of column 18 Heat source for the still 18-19 The thermometer 20 Electronic temperature control 20-21 2 reliable solutions that function well 21 Lab-Master distilling apparatus 22 The boiling vessel 23 Distilling apparatus materials 24 Thermometer connection point 25 Column viewed from base 26 Mounting of column filling retention strip 26 Fixing of column retention plate 27 Circulation of cooling water 28 Quicker distillation 29 Ingredients 30 Quantities 30 Water, sugar 31 Yeast 32 Yeast nutrients 32 Turbo Yeast 33 Clearing agents (Finings) 33 Activated carbon 34 Activated carbon is always active 35-36 How much activated carbon is used? 36 Aquarium charcoal 36 Deposits in the spirit 37 Essences 38-39 The advantages of essences 40 Which essences are best? 41 Liqueur extract and drink mixers 42 Fill Up essence 42 Drink mixers 43 Literature about home distilling 43 Sources of essences 44 Mash fermentation 45 Preparing the mash 45-46 How much sugar is required? 47 Purer fermentation with Turbo yeast 48 Turbo´s 48 Basic instructions 48 What makes for a ”good” Turbo? 49

The key to making world-class spirits 49 Understanding the science of fermentation 50 Yeast is a living organism 51 All about temperature 52 Different Turbo´s www.partyman.se offer 53 Some words from Gert Strand 54 A last trick to improve quality 55 Large volume fermentation 55 Instructions for large volume fermentation 56 Picture of Turbo yeasts 57 Mash fermentation with Turbo yeast 58-59 Mash fermentation with baker’s yeast 60-61 Distillation 62 Redistillation 63 Fractional distillation 64-66 How to distill extra pure alcohol 66 Temperature 67 Theoretical thresholds in distillation column 68 Actual location of thresholds 68 Distillation procedure 69-71 Danger of accidents\important points 72 Implosion 72 Explosions 73 Risk of fire, flooding 74 Poisoning 75 Trouble shooting 76 Distillation fails to start 76 Contaminated spirits fllows from the apparatus 76 Spirit comes out but is not clear 76 The mash surge boils 76 Alcohol is too weak 77 Too little output 77 Dilution 78 Formula for calculating dilution 78 Fusel oil 79-80 Purification using activated carbon 81 Procedure 82-83 Different brands of activated carbon 83 Activated carbon filtrat unit 84 Connoisseur method 85 Purification several times through the same activated carbon 85 Purification must be perfect 85 Blending with essences 86 Basic prerequisites 86-87 Blending with spirits essences 88 Blending with liqueur essences 89 Formula for calculating dilution 89 Table of original alcohol content of liqueurs 90 Original gravity of liqueurs 91 Original gravity of aperitifs and bitters 91 Legislation 92 Freedom of the press 92 It is obvious 9 Punishment 93 Is the law wrong in your country 93