The Compleat Distiller

The Compleat Distiller (Revised Second Edition) – An Amphora Society Publication, New Zealand There has never before been a book published on the subject of home distillation as comprehensive as this. Every aspect is covered, from first principles to a clear explanation of the science behind it all. High yield fermentation techniques are described in detail, offering flexibility with efficiency. The design of every type of small still is examined, revealing many ways in which they may be improved. Precise details of how to extract essential oils and scents from plant materials are given, and methods compared. No myths, no guesswork. Just tested and proven facts and designs.

The Compleat Distiller’s Table of Contents
Chapter 1 Fermentation

How alcohol is created Fermentation Various types of fermentation The art of fermentation Special fermentation techniques Dr. Cone’s methods for high alcohol fermentation Turbo yeast products Techniques for employing either the Cone Protocol or turbo yeast


   Chapter 2 How distillation works

Vapor pressure Mixtures and solutions A graphical description for mixtures Cleaning and Polishing Maturation


   Chapter 3 Putting theory into practice

Batch and Continuous Distillation Distilling water Boilers Condensers Types of Still


   Chapter 4 Equipment design

Materials Solders Seals Flanges Boilers Boiler control Condensers Designing and building stills Compound still management Conclusion


   Chapter 5 Operating procedures

General principles Pot Distillation Fractional Distillation Compound Distillation


   Chapter 6 Botanicals and essences

The Flavors and Scents of Nature Definitions Essential oils Methods of Extraction The Product


   Chapter 7 The workshop

Safety Some basic requirements Basic techniques Heating elements (control) Soldering Brazing (Silver Soldering) Annealing A final tip for the Distiller


   Chapter 8  The Science Behind the Curtain

Atoms and Molecules Moles and Mols Molecular structures Avogadro Volumes of Vapors Mol Fractions Dalton’s Law for Gases Raoult’s Law for Liquids (boiling of mixtures) Saturated Vapor Pressures Latent Heat of Vaporization (LHV) Logarithms Clausius-Clapeyron Equation Antoine Equation Equilibrium Curves Azeotropes Reflux Packing Surge boiling Supercooling and Column Stability They were wrong! A Final word


   Appendix 1 Weights and Measures

   Appendix 2 Carbohydrates for fermentation

   Appendix 3 Hydrometer table

   Appendix 4 Activated carbon

   Appendix 5 Vapor Management

   Appendix 6 Air-Cooled Condensation

   Appendix 7 Scaling Up and Speeding Up

   Appendix 8 References


   The Authors