Making Pure Corn Whiskey

Making Pure Corn Whiskey Second Edition – An Amphora Society Publication, New Zealand A professional guide for amateur and micro distillers. Making Pure Corn Whiskey is the most comprehensive home-distiling book that specifically addresses the small-scale production of whiskey. It details every aspect of how fresh grain is transformed into whiskey, with easy and inexpensive methods of fabricating the equipment and precisely how to operate it. Everything has been ingeniously developed for home and hobby operations, as well as micro-distilleries. All the equipment and the processes were modeled after commercial distilling systems. The book also features over a dozen recipes that range from modern scientifically-optimized processes to traditional corn squeezins’ and sour-mash recipes. Complete details are given on how to make malt at home and how to build a malt kiln for larger home operations. That elusive skill of “making the cut” in whiskey distilling is thoroughly explained and straightforward techniques for getting it right every time are given. 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.




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
Calcium sulphate (CaSO4)
95% Sulphuric Acid (H2SO4 )
Calcium Carbonate (CaCO3)

Chapter 6    Mashing

Chapter 7    Fermentation

Chapter 8    Distillation Principles And Practices
Operating Procedures For Distillation

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

Chapter 10    Summary Of Procedures
Beer-Stripping Distillation

Chapter 11    Pure-Ethanol Distillation

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
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

Appendix A    Temperature Corrections
For Hydrometers

Appendix B  Proof-Hydrometer
Temperature Correction Table

Appendix C  Spirit-Run Record


You might also enjoy:

This book on Gin: The Craft of Gin

This book on Schnaps: The Craft and Culture of Artisan Schnaps

This book on Rum: The Distiller’s Guide to Rum