This comprehensive, technical guide offers the distiller pretty much everything there is to know about distilling fruit brandies. Raw materials, fermentation, mashing, alcohol determination, clarifying and filtering, and storage are all presented in great detail through text, diagrams, and photos. Each and every aspect of distilling is presented, including timing, yields, detecting distillation errors, and more. This guide also offers a thorough introduction to the proper usage of necessary equipment ranging from measuring devices and vessels to simple stills and stills with enhancement systems, or columns. And for the enterprising distiller there is also an introduction to the process of grain distillation. Here is a great resource for adventurous artisans, home brewers, and vintners.

Excerpt from Distilled Spirits Fruit Brandy: Hearings Before the Committee on Ways and Means of the House of Representatives, 61st Congress, 3d Session, on H. R. 28626; January 17, 1911 Mr. Cabell. Just about a year ago we began the investigations, and when the investigation was completed we proceeded against some 30 or 40 of the manufacturing plants. We did not fail of conviction in a single case. The biggest case ended in Chicago about 15 days ago, in which we convicted a number of people under this very statute referred to, and if these distillers continued the practice they would be liable to conviction. The chairman. Do I understand that this covers only that part of the product which is made from the refuse of the grapes after the wine has been taken out of them? Mr. Cabell. Not exactly. All the juice is drawn off or only a por tion of it is drawn off, and the brandy is often made from the wine itself; sometimes they take the wine itself and distill that, and that makes, I think, the highest grade, but if sugar has been used in that, of course that also would be prohibited. The bulk of the brandy, however, is manufactured from the residue after that part of the must which is clear and of a uniform quality has been drawn off for the manufacture of either gra e juice or wine, including champa ne in the designation of wine. He portion from which brandy 1s is tilled is the residue rather than the refuse. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Small-Scale Production of Brandies, Schnapps & Liquors: The art of crafting alcohol is a very ancient one, and small, artisan distilleries are growing in popularity every day. Expert Austrian distillers Helge Schmickl and Bettina Malle guide readers through the process of creating or purchasing their own still and provide detailed instructions from personal experience on mash creation, fermentation, distillation, and infusion using a variety of ingredients. Schmickl and Malle also introduce readers to the tradition of schnapps distillation and present a brief look at domestic and international brewing cultures. The authors cover in detail which distillation techniques excel, which merely succeed, and which should be avoided at all costs in their discussion of: Necessary equipment Possible ingredients Mash fermentation How to begin distillation Alcohol regulations With ninety recipes - from classic fruit brandy to chili infusions - this book is not only for the curious beginner. Even experienced distillers will discover new approaches to this classic practice.