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Alcohol Textbook revisited

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  • Matt
    you may remember my grousing at the cost of the textbook and CD-ROM for The Alcohol Textbook (US $150 for each). Well a little bird told me (maybe it was a
    Message 1 of 2 , Mar 1, 2001
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      you may remember my grousing at the cost of the textbook and CD-ROM for
      The Alcohol Textbook (US $150 for each). Well a little bird told me
      (maybe it was a pink elephant?) that Nottingham University Press is
      selling this book for BSP 49.50, and that includes the CD-ROM. Sounds
      like about 1/4 of what you'd pay for both through the other known vendor,
      eh? see http://www.nup.com

      --
      ---------------------------------------------------------------------------
      Matthew @ psibercom
      psibercom.org: doing pretty much nothing for the net since 1994!
    • Tony & Elle Ackland
      Another good place for distilling books is http://www.powells.com Below is a review by Don of three books available there. All are really good & usefull. Mine
      Message 2 of 2 , Mar 3, 2001
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        Another good place for distilling books is http://www.powells.com

        Below is a review by Don of three books available there.

        All are really good & usefull. Mine just turned up last week (I'd taken
        the slow& cheap 6 week delivery option). Its the first time I've bought
        stuff over the Internet - it was easy, quick and safe. I'd recommend
        Powells again.

        You can also buy them from Don (see the last paragraph for details)

        Tony

        ***************************

        1) Practical Distiller by Leonard Monzert, circa 1889 reprinted by Lindsay
        Publications, Inc. $8.95

        The Author Leonard Monzert was a professional distiller and rectifier.

        This is a valuable reference book for any small distiller or anyone
        interested in a view from
        the American pre-prohibition era. Monzert's book is simply and concisely
        written to
        include the basic construction and operation of both pot and column stills.

        The 1889 writing of this book is an important aspect of this publication as
        well.
        In distillation history the coffey continuous column patent still had just
        come into use.
        It's greater capacity and economy dominated the traditional pot still for
        the
        first time in industrial production. This new still give's birth to
        the first blended whiskey. The excitement towards modern distillation is
        palpable in this treastie from the golden age of industrialism.

        Monzert's work contains many traditional formulas, including
        several that are for various reasons, no longer in production.

        One is "Red Ratafia" liqueur a cordial made of red cherries, black
        cherries, raspberries, strawberries, brown sugar, neutral spirits,
        cinnamon,
        mace and cloves. Another is "Absinthe Suisse" made with long wormwood,
        short wormwood, green anise, long fennel, star anise, corriander, hyssop
        and neutral spirits.

        Instructions included for essences and botanical extraction are as valuable
        today, as when they were first written.

        Also of interest is a diagram of the poteen still used by the "Irish
        peasantry".

        The greatest value of this book is that it gives a complete manual overview
        of alcohol production. This enables any small producer to perform tasks by
        hand until more proper equipment can be afforded.

        2) Distillation of Alcohol & De-Naturing by F.B. Wright, circa 1918
        reprinted
        by Lindsay Publications, Inc. $14.95

        This is the first alcohol reference book written after
        "The Free Alcohol Act of 1906" which for the first time allowed
        tax free production of de-natured alcohol for fuel and industrial use.
        This change in governmental regulation, allowed the large agricultural
        sector of the economy to become self-reliant by making it's own fuel.
        All internal combustion engines of this era ran on alcohol.
        This technology was crucial to a segmented nation without a
        national highway system.

        There is a great inclusion of governmental regulations
        of the era and it is contrasted to contemporary farm alcohol production
        programs of Germany & France.

        Large beverage alcohol chapters are filled with a great variety of
        still pictures and technical drawings. Many of the still drawings are
        given as teaching examples and become superceded by more
        contemporary designs. For example: "Gillaume's inclined column still"
        was used for molasses distillation and is more forgiving of solids and
        boil overs than vertical designs.

        Many entire factory layouts are included in addition to mere still designs.
        Raw adjunct ingredient processing of potatoes and beets are
        shown in detail, along with the standard grain and fruit juice.

        This work is a pre-prohibition "how to book" to build your own still or
        distillery, it is much more than a simple formula book. It no doubt,
        helped many family farms gain additional use from scarce resources.

        3) Manufacture Of Whiskey Brandy & Cordials by Irving Hirsch,
        circa 1937 reprinted by Lindsay Publications, Inc. $9.95

        The author Irving Hirsch, LL.B. LL.M. was a Chemical Engineer
        and Technical Consultant.

        This book contains a great deal of information in all aspects
        of alcohol production in great detail. There are
        many formulas for spirits, herbal extracts and cordials.

        The formula chapters include: Rye whiskey, Apple Jack, Pear Brandy,
        Slivowitz, Fruit Brandy,Rum, Gin, Aneseed, Benedictine,
        Blackberry Brandy, Coffee Liquor, Kimmel, Lindburg Bitters,
        Maraschino Liquor, Orange Liquor, Peppermint Liquor, Rum Liquor,
        Raspberry Liquor, Stomach Bitters, Vermouth, Walnut Liquor,
        Absinthe Cordial, Apricot Cordial, Chartreuse, Creme de Cherry,
        Creme de Cocoa.

        True to his era, the author believes that single malt whiskey
        is too strongly flavored to drink straight and should be
        "improved" by being blended with column distilled spirits.
        He also intimated that, the time is close at hand when chemical
        science will make the aging of non-neutral distilled spirits unnessary.
        However, he redeems himself many times over, with a plethora of
        flavor corrective and maturation accelerating techniques.

        Several of Hirsch's inventions are noted in industrial microbiology
        texts through the late 1950's.

        This book has a great deal of practical information found nowhere
        else. It leaves the reader wondering when and why we stopped
        trying brave new beverage distillation techniques.


        All three of there book are available in paperback for $33.85 per set + S/H
        at

        Outterson, LLC 7747 Woodstone Drive
        Cincinnati, OH 45244
        Tel 513-474-3521 Fax 513-474-9384
        Web fermentationbiz.com
        e-mail beerwine@...
        or
        technical bookstores
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