Example: quiz answers

THE DISTILLATION OF ALCOHOL

THE DISTILLATION OF ALCOHOL A Professional Guide for Amateur Distillers by John Stone & Michael Nixon2 ForewordMaking pure ethyl ALCOHOL at home could be a satisfying andprofitable hobby for those who live in countries where it is legal to do types who currently enjoy making beer or wine would find itparticularly interesting because it is a logical extension of both theseactivities.

acceptable beverage. No alcoholic beverage (with the possible exception of certain vodkas) consists simply of alcohol and water with no other constituent present. If it did it would be colourless, odourless and tasteless. And rather boring unless you mixed it with something which had a flavour, e.g. vermouth, tomato juice, orange juice, etc.

Tags:

  Beverage, Alcoholics, Alcoholic beverages

Information

Domain:

Source:

Link to this page:

Please notify us if you found a problem with this document:

Other abuse

Transcription of THE DISTILLATION OF ALCOHOL

1 THE DISTILLATION OF ALCOHOL A Professional Guide for Amateur Distillers by John Stone & Michael Nixon2 ForewordMaking pure ethyl ALCOHOL at home could be a satisfying andprofitable hobby for those who live in countries where it is legal to do types who currently enjoy making beer or wine would find itparticularly interesting because it is a logical extension of both theseactivities.

2 There is the same fermentation stage where sugar is turned intoalcohol, but instead of drinking the brew we subject it to a very rigorouspurification process. This process is fractional DISTILLATION , a scientificprocedure which can be guaranteed to produce a perfect product every time --- a crystal clear ALCOHOL of almost pharmaceutical pure ALCOHOL is then diluted with water to 40% and used as such(vodka), or flavoured with exotic herbs such as juniper berries, cardamom,orris root, coriander and other botanicals to give London Dry Gin. Or fruitis steeped in the ALCOHOL to make a delicious after-dinner is not a hobby for everyone, but what hobby is? In the firstplace you would only wish to become involved if you particularly liked thebeverages which are made from gin and vodka, a martini, a gin-and-tonic, a Bloody Mary, or a liqueur.

3 Secondly, you should enjoy thechallenge of constructing a scientific apparatus which involves a littleplumbing and a little electrical satisfactions you receive will include the knowledge that youhave made something which is exceptionally pure, so pure in fact that noheadaches or hangovers will ever result from drinking it. And finally therewill be the pleasure derived from making a beverage which is less than one-tenth the cost of the commercial of the previous book in this series* were sent for commentto the Customs & Excise Branch of Revenue Canada in Ottawa and to theBureau of ALCOHOL , Tobacco and Firearms (BATF) in the United authorities agreed that it is not illegal to sell or purchase a book whichdeals with amateur DISTILLATION but that it is illegal to actually engage in itwithout a license.

4 No doubt many other countries around the world wouldreact reasoning behind this law remains obscure. DISTILLATION issimply a purification process which not only doesn t make ALCOHOL but isincapable of making it. ALCOHOL is made by fermentation, not by DISTILLATION ,so it might be expected that fermentation would be the process subject tocontrol. This is not so however ---- amateur beer- and wine-makers are freeto make as much ALCOHOL as they wish for their own use. It is abundantlyclear, therefore, that the law is based upon a completely false in New Zealand, Italy and several other countries alreadyenjoy the freedom to distil ALCOHOL at home for their own use. It is hopedthat the publication of this book will eventually make it possible foramateurs in all countries to make their own vodka, gin and other spirits inthe same manner that they now make beer and wine.

5 * Footnote: "Making Gin & Vodka" by John Stone. Published in 1997 by in New Zealand in February 2000 by:Saguenay InternationalPO Box 51-231 PakurangaAuckland 1706 New ZealandCopyright February, 2000 by John Stone & Michael NixonAll rights reserved. No part of this publication, printed or electronic, may bereproduced or transmitted to a third party in any form or by any means without theprior written permission of the 0-473-06608-4 Contacts:In CanadaJohn StoneE-mail +1-450-451-0644 Fax:+1-450-451-7699In New ZealandMichael NixonE-mail of ContentsPage .. Beverages .. 9 Beer and wine DISTILLATION --- what is it? Simple DISTILLATION --- pot stills Whisky, brandy, rum, etc. Fractional DISTILLATION Gin & vodka Health & Safety Headaches & hangovers Question Of Legality ..21 Fermenter Beer-stripper Fractional DISTILLATION apparatus The boiler The column The still-head The flavouring still 5.

6 Fermentation ..37 Principles Procedure 6. DISTILLATION ..41 Principles Procedures Beer-stripping Fractional DISTILLATION Collection rate Yield of pure ALCOHOL ..53 Procedure of procedures .. & Economics .. I. Conversion factors .. 65II. Activated charcoal .. 66 III. DISTILLATION - How it Works .. 67IV. Diode heater control .. 726 Introduction Innumerable books are available on the home production of beer andwine but very few on the production of distilled spirits at the small scalerequired by hobbyists. This book has been written in an attempt to rectifysuch an anomalous situation. The emphasis is on the production of vodkaand gin, and there is a reason for this. It is actually simpler to produce thevery pure ALCOHOL required by these two beverages than it is to make a spiritof lesser purity such as whisky.

7 The explanation as to why it is simpler willbecome apparent in the next chapter. This emphasis on complete purityshould not be taken to mean that whisky, rum, brandy, etc. are excludedfrom the list of alcoholic drinks which could be produced after all, everybottle in the liquor cabinet contains ALCOHOL , the only differences betweenthem being flavour and ALCOHOL concentration. The emphasis on vodka andgin simply means that the primary consideration in this publication is theproduction of pure ethyl ALCOHOL book should appeal to two groups of readers: 1) those who livein countries where it is legal to distil ALCOHOL for one's own use, NewZealand and Italy, and 2) the rest of the world, including North America andmost of Europe, where the irrational and arbitrary law respecting distillationby amateurs needs to be first group will find complete details of the equipment andprocedures required to ferment cane sugar to a crude 'beer' and thenfractionally distil it to remove all the impurities, thereby producing apharmaceutically pure ALCOHOL .

8 Instructions follow for flavouring thealcohol with juniper berries and other botanicals to give the well-knownbouquet of London Dry second group can use the same detailed information in itscampaign to have the law changed. Such a campaign will only succeed if itis based upon a thorough knowledge of the subject matter, because thosewho embark upon it will soon realize that legislators and officials ingovernment are completely muddled about DISTILLATION --- with what it is andwhat it isn' book, therefore, must not be seen in North America andelsewhere as any sort of incitement to break the law. Not at all. It is anattempt to clarify in the minds of the general public, and in governments, themisconceptions about a simple purification process which have becomerooted in society as a result of centuries of mischievous with the facts, the public can then embark upon the formidable taskof bringing common sense to bear upon the whole chapter will be devoted to this question of legality since it ishighly important for everyone to know exactly where they stand and to becomfortable with what they are doing.

9 It is hoped that legislators and lawenforcement agencies themselves will read this chapter and possibly one ortwo others, think about it, and be prepared to be receptive when lawreformers come knocking at their units of measurement to use present a problem. Most of Europeuses the metric system whereas North America, particularly the , islargely non-metric. In this book, therefore, we have adopted a hybrid systemin which most volumes, weights, temperatures and pressures are in metricunits while most dimensions, pipe diameters, are given in inches. Forconvenience, a table of conversion factors from one system to the other isgiven in Appendix is quite a bit of repetition in several of the chapters. Thus,when describing the equipment it has been necessary to describe to someextent just how it is used, even though this is dealt with at length in thechapters which deal with the procedures involved in fermentation anddistillation.

10 We make no apologies for such overlap since it helps to makethe various chapters self-sufficient. Repetition of the point that DISTILLATION is simply a purificationprocess can be excused on the grounds that repetition is not a bad thing if wewish to clear away the misinformation planted in people's minds over theyears by zealots of one sort or writing this description of small-scale DISTILLATION for amateurs itwas difficult to decide on an appropriate amount of detail to , even fractional DISTILLATION , is really a very simple process and itmight have been sufficient simply to provide a bare outline of how toproceed. It was decided, however, that a knowledge of why something8works is as interesting to the enquiring mind as knowing how. Furthermore,it can be very useful to know the underlying principles involved in a processif something doesn't work out exactly as expected the first time you try it.


Related search queries