Description
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 | ||
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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 Index The Authors |
Clyde Lake –
I have about a dozen books on distilling and this is the best for the intermediate distiller.
drport1 (verified owner) –
The book is great and lots of information I was looking for.
jonanddani (verified owner) –
Awesome book. I’ve been making wine and beer for years and have recently been bitten by the distilling bug. This book has a ton of information. It explains not only the “how” but also the “why” on everything. I bought the book, read it, and then lost it. I liked the book so much, that I couldn’t be without it and bought a second copy.