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Re: [new_distillers] New Distillers FAQ

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  • janpam ooms
    Can anyone tell me where to buy nutrients and the proper yeasts for distilling in Australia. Thank you. Jan. ...
    Message 1 of 29 , Mar 28, 2001
    • 0 Attachment
      Can anyone tell me where to buy nutrients and the proper yeasts for
      distilling in Australia. Thank you. Jan.


      >From: Tony & Elle Ackland <Tony.Ackland@...>
      >Reply-To: new_distillers@yahoogroups.com
      >To: 'New Distillers newsgroup' <new_distillers@yahoogroups.com>
      >CC: 'Distillers newsgroup' <Distillers@yahoogroups.com>
      >Subject: [new_distillers] New Distillers FAQ
      >Date: Sun, 4 Mar 2001 12:26:41 +1300
      >
      >New Distillers FAQ
      >******************************************************************
      >"NEW DISTILLERS" Frequently Asked Questions (Sept'00)
      >
      >Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at
      >www.egroups.com
      >
      >Please email any additions, corrections, clarifications required, etc
      >regarding the FAQ to Tony Ackland (ackland@...), however please
      >direct any general questions to the newsgroup itself.
      >
      >*******************************************************************
      >
      >1) Is distilling hard to do ?
      >2) Is it legal ?
      >3) Will it make me blind ?
      >4) Whats the difference between a pot still, reflux still, and
      >fractionating column ?
      >5) How do I get or make a still ?
      >6) How do I make a whisky / rum / vodka / gin ?
      >7) Should I use sugar or grains ?
      >8) Can I use fruit wine ?
      >9) How do I get rid of that "off-taste" ?
      >10) How do I measure the strength of it & dilute it ?
      >11) How do I flavour/turn the vodka's into something else ?
      >12) What web resources are there ?
      >13) How do I contact the NEW DISTILLERS news group ?
      >14) Can I run my car on it ?
      >15) How do I convert between gallons and litres and ....
      >16) What is a "Thumper" ?
      >
      >**********************************************************************
      >1) Is distilling hard to do ?
      >Nope - if you can follow instructions enough to bake scones, then you can
      >sucessfully distil. To distil well however, will require you to understand
      >what you're doing, so read around and get a bit of information under your
      >belt before you begin.
      >2) Is it legal ?
      >Probably not. It is only legal in New Zealand, and some European countries
      >turn a blind eye to it, but elsewhere it is illegal, with punishment
      >ranging from fines to imprisonment or floggings. This action against it is
      >usually the result of either religous beliefs (right or wrong), but more
      >generally due to the great revenue base it provides Governements through
      >excise taxes. So if you are going to distil, just be aware of the potential
      >legal ramifications.
      >3) Will it make me blind ?
      >Not if you're careful. This pervasive question is due to moonshine lore,
      >which abounds with myths of blindness, but few actual documented cases. The
      >concern is due to the presence of methanol (wood alcohol), an optic nerve
      >poison, which can be present in small amounts when fermenting grains or
      >fruits high in pectin. This methanol comes off first from the still, so it
      >is easily segregated and discarded. A simple rule of thumb for this is to
      >throw away the first 50 mL you collect (per 20 L mash used). Probably the
      >greatest risk to your health during distilling is the risk of fire -
      >collecting a flammable liquid near a heat source. So keep a fire
      >extinguisher nearby.
      >4) Whats the difference between a pot still, reflux still, and
      >fractionating column ?
      >A pot still simply collects and condenses the alcohol vapours that come off
      >the boiling mash. This will result in an alcohol at about 40-60% purity,
      >with plenty of flavour in it. If this distillate were put through the pot
      >still again, it would increase in purity to around 70-85% purity, and lose
      >a bit of its flavour.
      >
      >A reflux still does these multiple distillations in one single go, by
      >having some packing in a column between the condensor & the pot, and
      >allowing some of the vapour to condense and trickle back down through the
      >packing. This "reflux" of liquid helps clean the rising vapour and increase
      >the % purity. The taller the packed column, and the more reflux liquid, the
      >purer the product will be. The advantage of doing this is that it will
      >result in a clean vodka, with little flavour to it - ideal for mixing with
      >flavours etc.
      >
      >A fractionating column is a pure form of the reflux still. It will condense
      >all the vapour at the top of the packing, and return about 9/10 back down
      >the column. The column will be quite tall - say 600-1200mm (2-4 foot), and
      >packed with a material high in surface area, but which takes up little
      >space (pot scrubbers are good for this). It will result in an alcohol 95%+
      >pure (the theoretical limit without using a vacuum is 95.6%), with no other
      >tastes or impurities in it.
      >5) How do I get or make a still ?
      >If you're after a pot still, these are generally home made using what-ever
      >you have at hand - say copper tubing and old water heaters or pressure
      >cookers. Reflux stills can be made from plans on the net, or bought from
      >several manufacturers. For reflux stil plans see Stillmakers :
      >http://stillmaker.dreamhost.com/ (free!) or Gert Strands :
      >http://partyman.se/Engelsk/default.htm (US$5), or for a fractionating
      >column see Nixon & Stones : http://www.gin-vodka.com/ (US$8). See the list
      >of "web resources" below for links to sites selling ready-made stills.
      >
      >Regarding the choice of heating for the still - if you have 240V available
      >it is usually easiest to control & safer (particularly with internal
      >elements). Gas can be used, but more care is needed to keep the collection
      >container further away and not letting it overfill.
      >6) How do I make a whisky / vodka / rum / gin ?
      >Whiskey : Heat 4 kg cracked or crushed malt with 18 L of water to 63-65C,
      >and hold there for 1-1.5 hours. Heat to 73-75C, then strain off and keep
      >liquid, using 250 mL of hot water to rinse the grains. Cool to below 30C
      >(should have an initial specific gravity of 1.050). Add hydrated yeast &
      >leave to ferment (maintain at 26C) until airlock stops bubbling and final
      >SG of around 1.010. Let settle for a day, then syphon carefully into a pot
      >still. Discard the first 50 mL's, collect the next 2-3L of distillate or
      >until you start noticing the tails coming through.
      >
      >Vodka : dissolve 5 kg of sugar & 60g of nutrients in 20L of water, cool to
      >below 30C and add hydrated yeast. Leave to ferment at 25C until below an SG
      >of around 0.990, then settle for a day. Syphon into a reflux or
      >fractionating still, and collect as per usual.
      >
      >Rum : as per vodka, but use some brown sugar or mollasses, to give an
      >initial specific gravity (SG) of around 1.06 - 1.07. Run through either a
      >pot still, or a not-so-great reflux still.
      >
      >Gin : make a very pure vodka, then add the following essence. Simmer 35g of
      >juniper berries in 350 mL of 50% vodka for ten minutes with the lid on, let
      >cool overnight, then filter through coffee filters. Use 5-10 mL of this
      >essence per bottle of vodka.
      >
      >When doing any fermenting, take a lot of care to ensure that any items used
      >are clean/sterile (soaking them in a water + bleach (10 mL per litre) ), or
      >else the wash can start growing other things. Use a closed fermenter with
      >an airlock too, to let the CO2 out without letting wild yeasts, bugs etc
      >in. For more information about fermenting, see beer or wine homebrewing
      >sites.
      >7) Should I use sugar or grains ?
      >It depends on what sort of still you have, and what you are trying to make.
      >If you have a reflux or fractionating still, only use whatever is cheapest
      >(usually sugar), as the refluxing will strip out all the flavours anyhow.
      >If you have a pot still, and are after a bourban or whiskey, then you need
      >to go the grain route, or mollasses if after a rum. If you are trying to
      >make a neutral spirit for flavouring, go for sugar.
      >8) Can I use fruit wine ?
      >Sure, if you have it available. Again, using a pot still will result in a
      >brandy/grappa/schnapps, whereas a reflux still will just strip it down to
      >neutral spirit.
      >9) How do I get rid of that "off-taste" ?
      >That "rough moonshine edge" or "off-taste / wet cardboard smell" is due to
      >impurities such as the higher order alcohols, known as cogeners or fusel
      >oils. These will be present more when using a pot still, less if using a
      >reflux still, and just about absent if using a fractionating column. So one
      >way is to use a taller packed column and increase the amount of reflux
      >occuring. They can also indicate that you've tried to collect too much of
      >the alcohol, and have run into the "tails"; so finish collecting a little
      >bit earlier next time. Soaking tainted alcohol with activated carbon for a
      >week (or even months) will help remove some of this flavour - this is known
      >as "polishing" the spirit.
      >10) How do I measure the strength of it & dilute it ?
      >You need a hydrometer. This is a wee float, with a scale inside it. The
      >more alcohol that is present, the lighter the density of the liquid, so the
      >hydrometer sinks a bit lower. You then just read off the scale how much
      >alcohol is present. You need a seperate hydrometer for measuring the
      >density of the mash, as this is generally > 1.0, whereas the spirit is <
      >1.0, and they can't accurately do both ends of the scale.
      >11) How do I flavour/turn the vodka's into something else ?
      >There are now many commercial flavourings available, which turn vodka or
      >neutral alcohol into pretty decent gin or whiskey, or all manor of
      >liqueurs. See the commercial sites, like Des Zines
      >http://homepages.ihug.co.nz/~topkiwi or Ray Toms http://moonshine.co.nz/
      >for details.Or you can soak it with oak chips and make whiskey, or soak
      >fruits in it to make your own liqueurs.
      >12) What web resources are there ?
      >For more details, see :
      >Tony Ackland's http://www.geocities.com/kiwi_distiller
      >Aaron Smiths's http://www.go.to/distillation
      >Steve Spence's http://www.webconx.com/ethanol.htm
      >13) How do I contact the NEW DISTILLERS news group ?
      >Both the NEW DISTILLERS and the DISTILLERS news groups are available via
      >Egroups, at http://www.egroups.com . NEW DISTILLERS is, as the name
      >suggests, intended for those of you new to distilling and after simple,
      >straight-forward discussions, whereas the DISTILLERS group is a bit more
      >advanced, throwing in bits of design philosophy, theory, and alternative
      >ways of achieving the results. Both tend to overlap to some extent.
      >14) Can I run my car on it ?
      >You can run your car on alcohol over about 80% purity. See Steve Spences
      >site for more details. In addition, in the USA, you can get a "small fuel
      >producer" permit, which allows small scale distilling for "motor fuel"
      >purposes. A nice advantage is that they don't require denaturing for "fuel"
      >used on the premises. The regulations are posted at
      >http://www.webconx.com/ethanolusaregs.htm
      >15) How do I convert between gallons and litres and ....
      >To convert between SI & Imperial units, multiply the first unit by the
      >conversion factor to get the second. Divide back to do it in reverse .eg 1L
      >= 0.264 US gal, so 20 L = 20 x 0.264 = 5.28 US gal, and 20 US gal / 0.264 =
      >75.76 L
      >
      >1 L = 0.264 US gal = 0.221 UK gal
      >1 L = 1.057 US qt = 0.880 UK qt
      >1 kg = 2.204 lbm = 32.15 oz (troy) = 35.27 oz (av)
      >deg F = ((9/5) x deg C )+ 32
      >1m = 1000 mm = 39.37 inch = 3.28 ft = 1.09 yd
      >16) What is a "Thumper" ?
      >A "thumper" is an extra chamber sometimes fitted to a pot still. It can be
      >as simple as a glass jar with two holes in the lid. The off-take from the
      >still is fed into it, with the pipe running almost all the way to the
      >bottom of the jar; the jar is half filled with liquid (water or mash or
      >tails) so that the vapour from the still will bubble up through it; then
      >the vapour coming off it is collected & cooled as per normal. It acts as a
      >second distilling chamber using just the heat from the vapour, and lifts
      >the purity from 50-60% to 70-80%, hence improving what might otherwise be a
      >very mediocre design.
      >

      _________________________________________________________________________
      Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com
    • Lynne
      ... Jan, I don t know if anyone replied to you offline, but just in case they didn t ... you could start looking for a source from this link:
      Message 2 of 29 , Apr 1 3:56 PM
      • 0 Attachment
        At 05:00 AM 3/29/01 +1000, you wrote:
        >Can anyone tell me where to buy nutrients and the proper yeasts for
        >distilling in Australia. Thank you. Jan.
        >
        Jan,

        I don't know if anyone replied to you offline, but just in case they didn't ...
        you could start looking for a source from this link:
        http://www.stillspirits.com/storelocation.htm

        Cheers,
        Lynne
      • janpam ooms
        Thanks Lynne,i will try them too,but i like to experiment with some different combinations of yeast and nutrients.I am also going to have a try on this mixture
        Message 3 of 29 , Apr 2 9:57 AM
        • 0 Attachment
          Thanks Lynne,i will try them too,but i like to experiment with some
          different combinations of yeast and nutrients.I am also going to have a try
          on this mixture of bakers yeast and tomatoe paste to get this so called
          good, triple distilled vodka Thanks again. jan


          >From: Lynne <ellemm@...>
          >Reply-To: new_distillers@yahoogroups.com
          >To: new_distillers@yahoogroups.com
          >Subject: Re: [new_distillers] New Distillers FAQ
          >Date: Mon, 02 Apr 2001 10:56:34 +1200
          >
          >At 05:00 AM 3/29/01 +1000, you wrote:
          > >Can anyone tell me where to buy nutrients and the proper yeasts for
          > >distilling in Australia. Thank you. Jan.
          > >
          >Jan,
          >
          >I don't know if anyone replied to you offline, but just in case they didn't
          >...
          >you could start looking for a source from this link:
          >http://www.stillspirits.com/storelocation.htm
          >
          >Cheers,
          >Lynne
          >

          _________________________________________________________________________
          Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com
        • Tony & Elle Ackland
          New Distillers FAQ ****************************************************************** NEW DISTILLERS Frequently Asked Questions (Sept 00) Posted near the 1st
          Message 4 of 29 , Apr 27 10:35 PM
          • 0 Attachment
            New Distillers FAQ
            ******************************************************************
            "NEW DISTILLERS" Frequently Asked Questions (Sept'00)

            Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at
            www.yahoogroups.com

            Please email any additions, corrections, clarifications required, etc
            regarding the FAQ to Tony Ackland (ackland@...), however please
            direct any general questions to the newsgroup itself.

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

            1) Is distilling hard to do ?
            2) Is it legal ?
            3) Will it make me blind ?
            4) Whats the difference between a pot still, reflux still, and
            fractionating column ?
            5) How do I get or make a still ?
            6) How do I make a whisky / rum / vodka / gin ?
            7) Should I use sugar or grains ?
            8) Can I use fruit wine ?
            9) How do I get rid of that "off-taste" ?
            10) How do I measure the strength of it & dilute it ?
            11) How do I flavour/turn the vodka's into something else ?
            12) What web resources are there ?
            13) How do I contact the NEW DISTILLERS news group ?
            14) Can I run my car on it ?
            15) How do I convert between gallons and litres and ....
            16) What is a "Thumper" ?

            **********************************************************************
            1) Is distilling hard to do ?
            Nope - if you can follow instructions enough to bake scones, then you can
            sucessfully distil. To distil well however, will require you to understand
            what you're doing, so read around and get a bit of information under your
            belt before you begin.
            2) Is it legal ?
            Probably not. It is only legal in New Zealand, and some European countries
            turn a blind eye to it, but elsewhere it is illegal, with punishment
            ranging from fines to imprisonment or floggings. This action against it is
            usually the result of either religous beliefs (right or wrong), but more
            generally due to the great revenue base it provides Governements through
            excise taxes. So if you are going to distil, just be aware of the potential
            legal ramifications.
            3) Will it make me blind ?
            Not if you're careful. This pervasive question is due to moonshine lore,
            which abounds with myths of blindness, but few actual documented cases. The
            concern is due to the presence of methanol (wood alcohol), an optic nerve
            poison, which can be present in small amounts when fermenting grains or
            fruits high in pectin. This methanol comes off first from the still, so it
            is easily segregated and discarded. A simple rule of thumb for this is to
            throw away the first 50 mL you collect (per 20 L mash used). Probably the
            greatest risk to your health during distilling is the risk of fire -
            collecting a flammable liquid near a heat source. So keep a fire
            extinguisher nearby.
            4) Whats the difference between a pot still, reflux still, and
            fractionating column ?
            A pot still simply collects and condenses the alcohol vapours that come off
            the boiling mash. This will result in an alcohol at about 40-60% purity,
            with plenty of flavour in it. If this distillate were put through the pot
            still again, it would increase in purity to around 70-85% purity, and lose
            a bit of its flavour.

            A reflux still does these multiple distillations in one single go, by
            having some packing in a column between the condensor & the pot, and
            allowing some of the vapour to condense and trickle back down through the
            packing. This "reflux" of liquid helps clean the rising vapour and increase
            the % purity. The taller the packed column, and the more reflux liquid, the
            purer the product will be. The advantage of doing this is that it will
            result in a clean vodka, with little flavour to it - ideal for mixing with
            flavours etc.

            A fractionating column is a pure form of the reflux still. It will condense
            all the vapour at the top of the packing, and return about 9/10 back down
            the column. The column will be quite tall - say 600-1200mm (2-4 foot), and
            packed with a material high in surface area, but which takes up little
            space (pot scrubbers are good for this). It will result in an alcohol 95%+
            pure (the theoretical limit without using a vacuum is 95.6%), with no other
            tastes or impurities in it.
            5) How do I get or make a still ?
            If you're after a pot still, these are generally home made using what-ever
            you have at hand - say copper tubing and old water heaters or pressure
            cookers. Reflux stills can be made from plans on the net, or bought from
            several manufacturers. For reflux stil plans see Stillmakers :
            http://stillmaker.dreamhost.com/ (free!) or Gert Strands :
            http://partyman.se/Engelsk/default.htm (US$5). See the list of "web
            resources" below for links to sites selling ready-made stills.

            Regarding the choice of heating for the still - if you have 240V available
            it is usually easiest to control & safer (particularly with internal
            elements). Gas can be used, but more care is needed to keep the collection
            container further away and not letting it overfill.
            6) How do I make a whisky / vodka / rum / gin ?
            Whiskey : Heat 4 kg cracked or crushed malt with 18 L of water to 63-65C,
            and hold there for 1-1.5 hours. Heat to 73-75C, then strain off and keep
            liquid, using 250 mL of hot water to rinse the grains. Cool to below 30C
            (should have an initial specific gravity of 1.050). Add hydrated yeast &
            leave to ferment (maintain at 26C) until airlock stops bubbling and final
            SG of around 1.010. Let settle for a day, then syphon carefully into a pot
            still. Discard the first 50 mL's, collect the next 2-3L of distillate or
            until you start noticing the tails coming through.

            Vodka : dissolve 5 kg of sugar & 60g of nutrients in 20L of water, cool to
            below 30C and add hydrated yeast. Leave to ferment at 25C until below an SG
            of around 0.990, then settle for a day. Syphon into a reflux or
            fractionating still, and collect as per usual.

            Rum : as per vodka, but use some brown sugar or mollasses, to give an
            initial specific gravity (SG) of around 1.06 - 1.07. Run through either a
            pot still, or a not-so-great reflux still.

            Gin : make a very pure vodka, then add the following essence. Simmer 35g of
            juniper berries in 350 mL of 50% vodka for ten minutes with the lid on, let
            cool overnight, then filter through coffee filters. Use 5-10 mL of this
            essence per bottle of vodka.

            When doing any fermenting, take a lot of care to ensure that any items used
            are clean/sterile (soaking them in a water + bleach (10 mL per litre) ), or
            else the wash can start growing other things. Use a closed fermenter with
            an airlock too, to let the CO2 out without letting wild yeasts, bugs etc
            in. For more information about fermenting, see beer or wine homebrewing
            sites.
            7) Should I use sugar or grains ?
            It depends on what sort of still you have, and what you are trying to make.
            If you have a reflux or fractionating still, only use whatever is cheapest
            (usually sugar), as the refluxing will strip out all the flavours anyhow.
            If you have a pot still, and are after a bourban or whiskey, then you need
            to go the grain route, or mollasses if after a rum. If you are trying to
            make a neutral spirit for flavouring, go for sugar.
            8) Can I use fruit wine ?
            Sure, if you have it available. Again, using a pot still will result in a
            brandy/grappa/schnapps, whereas a reflux still will just strip it down to
            neutral spirit.
            9) How do I get rid of that "off-taste" ?
            That "rough moonshine edge" or "off-taste / wet cardboard smell" is due to
            impurities such as the higher order alcohols, known as cogeners or fusel
            oils. These will be present more when using a pot still, less if using a
            reflux still, and just about absent if using a fractionating column. So one
            way is to use a taller packed column and increase the amount of reflux
            occuring. They can also indicate that you've tried to collect too much of
            the alcohol, and have run into the "tails"; so finish collecting a little
            bit earlier next time. Soaking tainted alcohol with activated carbon for a
            week (or even months) will help remove some of this flavour - this is known
            as "polishing" the spirit.
            10) How do I measure the strength of it & dilute it ?
            You need a hydrometer. This is a wee float, with a scale inside it. The
            more alcohol that is present, the lighter the density of the liquid, so the
            hydrometer sinks a bit lower. You then just read off the scale how much
            alcohol is present. You need a seperate hydrometer for measuring the
            density of the mash, as this is generally > 1.0, whereas the spirit is <
            1.0, and they can't accurately do both ends of the scale.
            11) How do I flavour/turn the vodka's into something else ?
            There are now many commercial flavourings available, which turn vodka or
            neutral alcohol into pretty decent gin or whiskey, or all manor of
            liqueurs. See the commercial sites, like Des Zines
            http://homepages.ihug.co.nz/~topkiwi or Ray Toms http://moonshine.co.nz/
            for details.Or you can soak it with oak chips and make whiskey, or soak
            fruits in it to make your own liqueurs.
            12) What web resources are there ?
            For more details, see :
            Tony Ackland's http://www.geocities.com/kiwi_distiller
            Aaron Smiths's http://www.go.to/distillation
            Steve Spence's http://www.webconx.com/ethanol.htm
            13) How do I contact the NEW DISTILLERS news group ?
            Both the NEW DISTILLERS and the DISTILLERS news groups are available via
            YahooGroups, at http://www.yahoogroups.com . NEW DISTILLERS is, as the name
            suggests, intended for those of you new to distilling and after simple,
            straight-forward discussions, whereas the DISTILLERS group is a bit more
            advanced, throwing in bits of design philosophy, theory, and alternative
            ways of achieving the results. Both tend to overlap to some extent.
            14) Can I run my car on it ?
            You can run your car on alcohol over about 80% purity. See Steve Spences
            site for more details. In addition, in the USA, you can get a "small fuel
            producer" permit, which allows small scale distilling for "motor fuel"
            purposes. A nice advantage is that they don't require denaturing for "fuel"
            used on the premises. The regulations are posted at
            http://www.webconx.com/ethanolusaregs.htm
            15) How do I convert between gallons and litres and ....
            To convert between SI & Imperial units, multiply the first unit by the
            conversion factor to get the second. Divide back to do it in reverse .eg 1L
            = 0.264 US gal, so 20 L = 20 x 0.264 = 5.28 US gal, and 20 US gal / 0.264 =
            75.76 L

            1 L = 0.264 US gal = 0.221 UK gal
            1 L = 1.057 US qt = 0.880 UK qt
            1 kg = 2.204 lbm = 32.15 oz (troy) = 35.27 oz (av)
            deg F = ((9/5) x deg C )+ 32
            1m = 1000 mm = 39.37 inch = 3.28 ft = 1.09 yd
            16) What is a "Thumper" ?
            A "thumper" is an extra chamber sometimes fitted to a pot still. It can be
            as simple as a glass jar with two holes in the lid. The off-take from the
            still is fed into it, with the pipe running almost all the way to the
            bottom of the jar; the jar is half filled with liquid (water or mash or
            tails) so that the vapour from the still will bubble up through it; then
            the vapour coming off it is collected & cooled as per normal. It acts as a
            second distilling chamber using just the heat from the vapour, and lifts
            the purity from 50-60% to 70-80%, hence improving what might otherwise be a
            very mediocre design.
          • Tony & Elle Ackland
            New Distillers FAQ ****************************************************************** NEW DISTILLERS Frequently Asked Questions (July 01) Posted near the 1st
            Message 5 of 29 , Jul 28, 2001
            • 0 Attachment
              New Distillers FAQ
              ******************************************************************
              "NEW DISTILLERS" Frequently Asked Questions (July'01)

              Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at
              www.yahoogroups.com

              Please email any additions, corrections, clarifications required, etc
              regarding the FAQ to Tony Ackland (ackland@...), however please
              direct any general questions to the newsgroup itself.

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

              1) Is distilling hard to do ?
              2) Is it legal ?
              3) Will it make me blind ?
              4) Whats the difference between a pot still, reflux still, and
              fractionating column ?
              5) How do I get or make a still ?
              6) How do I make a whisky / rum / vodka / gin ?
              7) Should I use sugar or grains ?
              8) Can I use fruit wine ?
              9) How do I get rid of that "off-taste" ?
              10) How do I measure the strength of it & dilute it ?
              11) How do I flavour/turn the vodka's into something else ?
              12) What web resources are there ?
              13) How do I contact the NEW DISTILLERS news group ?
              14) Can I run my car on it ?
              15) How do I convert between gallons and litres and ....
              16) What is a "Thumper" ?
              17) Can I use a reflux still to make rum or whisky ?

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

              1) Is distilling hard to do ?

              Nope - if you can follow instructions enough to bake scones, then you can
              sucessfully distil. To distil well however, will require you to understand
              what you're doing, so read around and get a bit of information under your
              belt before you begin.

              2) Is it legal ?

              Probably not. It is only legal in New Zealand, and some European countries
              turn a blind eye to it, but elsewhere it is illegal, with punishment
              ranging from fines to imprisonment or floggings. This action against it is
              usually the result of either religous beliefs (right or wrong), but more
              generally due to the great revenue base it provides Governements through
              excise taxes. So if you are going to distil, just be aware of the potential
              legal ramifications.

              3) Will it make me blind ?

              Not if you're careful. This pervasive question is due to moonshine lore,
              which abounds with myths of blindness, but few actual documented cases. The
              concern is due to the presence of methanol (wood alcohol), an optic nerve
              poison, which can be present in small amounts when fermenting grains or
              fruits high in pectin. This methanol comes off first from the still, so it
              is easily segregated and discarded. A simple rule of thumb for this is to
              throw away the first 50 mL you collect (per 20 L mash used). Probably the
              greatest risk to your health during distilling is the risk of fire -
              collecting a flammable liquid near a heat source. So keep a fire
              extinguisher nearby.

              4) Whats the difference between a pot still, reflux still, and
              fractionating column ?

              A pot still simply collects and condenses the alcohol vapours that come off
              the boiling mash. This will result in an alcohol at about 40-60% purity,
              with plenty of flavour in it. If this distillate were put through the pot
              still again, it would increase in purity to around 70-85% purity, and lose
              a bit of its flavour.

              A reflux still does these multiple distillations in one single go, by
              having some packing in a column between the condensor & the pot, and
              allowing some of the vapour to condense and trickle back down through the
              packing. This "reflux" of liquid helps clean the rising vapour and increase
              the % purity. The taller the packed column, and the more reflux liquid, the
              purer the product will be. The advantage of doing this is that it will
              result in a clean vodka, with little flavour to it - ideal for mixing with
              flavours etc.

              A fractionating column is a pure form of the reflux still. It will condense
              all the vapour at the top of the packing, and return about 9/10 back down
              the column. The column will be quite tall - say 600-1200mm (2-4 foot), and
              packed with a material high in surface area, but which takes up little
              space (pot scrubbers are good for this). It will result in an alcohol 95%+
              pure (the theoretical limit without using a vacuum is 96.48 %(by volume)),
              with no other tastes or impurities in it.

              5) How do I get or make a still ?

              If you're after a pot still, these are generally home made using what-ever
              you have at hand - say copper tubing and old water heaters or pressure
              cookers. Reflux stills can be made from plans on the net, or bought from
              several manufacturers. For reflux stil plans see Stillmakers :
              http://stillmaker.dreamhost.com/ (free!) or Gert Strands :
              http://partyman.se/Engelsk/default.htm (US$5). See the list of "web
              resources" below for links to sites selling ready-made stills. A good book
              is Ian Smileys "Making Pure Corn Whisky" at
              http://www.magma.ca/~smiley/main.htm, with full design details. For fuel
              alcohol stills see the Mother Earth Alcohol Fuel manual at
              http://journeytoforever.org/biofuel_library/ethanol_motherearth/meToC.html,
              and the The Manual for the Home and Farm Production of Alcohol Fuel by S.W.
              Mathewson at
              http://journeytoforever.org/biofuel_library/ethanol_manual/manual_ToC.html

              Regarding the choice of heating for the still - if you have 240V available
              it is usually easiest to control & safer (particularly with internal
              elements). Gas can be used, but more care is needed to keep the collection
              container further away and not letting it overfill.

              6) How do I make a whisky / vodka / rum / gin ?

              Whiskey : Heat 4 kg cracked or crushed malt with 18 L of water to 63-65C,
              and hold there for 1-1.5 hours. Heat to 73-75C, then strain off and keep
              liquid, using 250 mL of hot water to rinse the grains. Cool to below 30C
              (should have an initial specific gravity of 1.050). Add hydrated yeast &
              leave to ferment (maintain at 26C) until airlock stops bubbling and final
              SG of around 1.010. Let settle for a day, then syphon carefully into a pot
              still. Discard the first 50 mL's, collect the next 2-3L of distillate or
              until you start noticing the tails coming through.

              Vodka : dissolve 5 kg of sugar & 60g of nutrients in 20L of water, cool to
              below 30C and add hydrated yeast. Leave to ferment at 25C until below an SG
              of around 0.990, then settle for a day. Syphon into a reflux or
              fractionating still, and collect as per usual.

              Rum : as per vodka, but use some brown sugar or mollasses, to give an
              initial specific gravity (SG) of around 1.06 - 1.07. Run through either a
              pot still, or a not-so-great reflux still.

              Gin : make a very pure vodka, then add the following essence. Simmer 35g of
              juniper berries in 350 mL of 50% vodka for ten minutes with the lid on, let
              cool overnight, then filter through coffee filters. Use 5-10 mL of this
              essence per bottle of vodka.

              When doing any fermenting, take a lot of care to ensure that any items used
              are clean/sterile (soaking them in a water + bleach (10 mL per litre) ), or
              else the wash can start growing other things. Use a closed fermenter with
              an airlock too, to let the CO2 out without letting wild yeasts, bugs etc
              in. For more information about fermenting, see beer or wine homebrewing
              sites.

              7) Should I use sugar or grains ?

              It depends on what sort of still you have, and what you are trying to make.
              If you have a reflux or fractionating still, only use whatever is cheapest
              (usually sugar), as the refluxing will strip out all the flavours anyhow.
              If you have a pot still, and are after a bourban or whiskey, then you need
              to go the grain route, or mollasses if after a rum. If you are trying to
              make a neutral spirit for flavouring, go for sugar.

              8) Can I use fruit wine ?

              Sure, if you have it available. Again, using a pot still will result in a
              brandy/grappa/schnapps, whereas a reflux still will just strip it down to
              neutral spirit.

              9) How do I get rid of that "off-taste" ?

              That "rough moonshine edge" or "off-taste / wet cardboard smell" is due to
              impurities such as the higher order alcohols, known as cogeners or fusel
              oils. These will be present more when using a pot still, less if using a
              reflux still, and just about absent if using a fractionating column. So one
              way is to use a taller packed column and increase the amount of reflux
              occuring. They can also indicate that you've tried to collect too much of
              the alcohol, and have run into the "tails"; so finish collecting a little
              bit earlier next time. Soaking tainted alcohol with activated carbon for a
              week (or even months) will help remove some of this flavour - this is known
              as "polishing" the spirit. I'm also suspecting that you need a little bit
              of copper somewhere in the still where it can come in contact with the
              vapour. The copper helps catalyse some of the sulphur, esters & organic
              acids, reducing their odour & taste.

              10) How do I measure the strength of it & dilute it ?

              You need a hydrometer. This is a wee float, with a scale inside it. The
              more alcohol that is present, the lighter the density of the liquid, so the
              hydrometer sinks a bit lower. You then just read off the scale how much
              alcohol is present. You need a seperate hydrometer for measuring the
              density of the mash, as this is generally > 1.0, whereas the spirit is <
              1.0, and they can't accurately do both ends of the scale.

              11) How do I flavour/turn the vodka's into something else ?

              There are now many commercial flavourings available, which turn vodka or
              neutral alcohol into pretty decent gin or whiskey, or all manor of
              liqueurs. See the commercial sites, like Des Zines
              http://homepages.ihug.co.nz/~topkiwi or Ray Toms http://moonshine.co.nz/
              for details. Or you can soak it with oak chips and make whiskey, or soak
              fruits in it to make your own liqueurs.

              12) What web resources are there ?

              For more details, see :
              Tony Ackland's http://www.geocities.com/kiwi_distiller
              Aaron Smiths's http://www.go.to/distillation
              Steve Spence's http://www.webconx.com/ethanol.htm
              Biofuels Library http://journeytoforever.org/biofuel_library.html

              13) How do I contact the NEW DISTILLERS news group ?

              Both the NEW DISTILLERS and the DISTILLERS news groups are available via
              YahooGroups, at http://www.yahoogroups.com . NEW DISTILLERS is, as the name
              suggests, intended for those of you new to distilling and after simple,
              straight-forward discussions, whereas the DISTILLERS group is a bit more
              advanced, throwing in bits of design philosophy, theory, and alternative
              ways of achieving the results. Both tend to overlap to some extent.

              14) Can I run my car on it ?

              You can run your car on alcohol over about 80% purity. Because any water
              present will seperate out in the presence of the gasoline (and become a
              problem), you either need to exclusively use the alcohol, or dry it right
              out (eg 99%+ purity) if using it to mix with gasoline. See Steve Spences
              site for more details, the Mother Earth Alcohol Fuel manual, or the The
              Manual for the Home and Farm Production of Alcohol Fuel. In addition, in
              the USA, you can get a "small fuel producer" permit, which allows small
              scale distilling for "motor fuel" purposes. A nice advantage is that they
              don't require denaturing for "fuel" used on the premises. The regulations
              are posted at http://www.webconx.com/ethanolusaregs.htm

              15) How do I convert between gallons and litres and ....

              To convert between SI & Imperial units, multiply the first unit by the
              conversion factor to get the second. Divide back to do it in reverse .eg 1L
              = 0.264 US gal, so 20 L = 20 x 0.264 = 5.28 US gal, and 20 US gal / 0.264 =
              75.76 L
              1 L = 0.264 US gal = 0.221 UK gal
              1 L = 1.057 US qt = 0.880 UK qt
              1 kg = 2.204 lbm = 32.15 oz (troy) = 35.27 oz (av)
              deg F = ((9/5) x deg C )+ 32
              1m = 1000 mm = 39.37 inch = 3.28 ft = 1.09 yd

              16) What is a "Thumper" ?

              A "thumper" is an extra chamber sometimes fitted to a pot still. It can be
              as simple as a glass jar with two holes in the lid. The off-take from the
              still is fed into it, with the pipe running almost all the way to the
              bottom of the jar; the jar is half filled with liquid (water or mash or
              tails) so that the vapour from the still will bubble up through it; then
              the vapour coming off it is collected & cooled as per normal. It acts as a
              second distilling chamber using just the heat from the vapour, and lifts
              the purity from 50-60% to 70-80%, hence improving what might otherwise be a
              very mediocre design.

              17) Can I use a Reflux Still to make Rum or Whisky ?

              Yes you can. To do so, you need to carefully monitor the various
              transitions between the foreshots, heads, middle run, and tails, and time
              the collection of the middle run precisely. The reflux still allows you to
              more precisely judge the changes between the various stages, and hence
              target them accurately. A typical rum or whisky would be obtained by
              discarding the foreshots, then collecting the heads, middle run, and then
              begin the tails, until the purity has dropped to around 58-60% (81.4C). By
              altering when to start collecting, and how late to time the final "cut",
              various flavour profiles will result.
            • Tony & Elle Ackland
              NEW DISTILLERS Frequently Asked Questions (Sept 01) Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at www.yahoogroups.com Please email
              Message 6 of 29 , Oct 1, 2001
              • 0 Attachment
                "NEW DISTILLERS" Frequently Asked Questions (Sept'01)

                Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at
                www.yahoogroups.com

                Please email any additions, corrections, clarifications required, etc
                regarding the FAQ to Tony Ackland (ackland@...), however please
                direct any general questions to the newsgroup itself.

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

                1) Is distilling hard to do ?
                2) Is it legal ?
                3) Will it make me blind ?
                4) Whats the difference between a pot still, reflux still, and
                fractionating column ?
                5) How do I get or make a still ?
                6) How do I make a whisky / rum / vodka / gin ?
                7) Should I use sugar or grains ?
                8) Can I use fruit wine ?
                9) How do I get rid of that "off-taste" ?
                10) How do I measure the strength of it & dilute it ?
                11) How do I flavour/turn the vodka's into something else ?
                12) What web resources are there ?
                13) How do I contact the NEW DISTILLERS news group ?
                14) Can I run my car on it ?
                15) How do I convert between gallons and litres and ....
                16) What is a "Thumper" ?
                17) Can I use a reflux still to make rum or whisky ?

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

                1) Is distilling hard to do ?

                Nope - if you can follow instructions enough to bake scones, then you can
                sucessfully distil. To distil well however, will require you to understand
                what you're doing, so read around and get a bit of information under your
                belt before you begin.

                2) Is it legal ?

                Probably not. It is only legal in New Zealand, and some European countries
                turn a blind eye to it, but elsewhere it is illegal, with punishment
                ranging from fines to imprisonment or floggings. This action against it is
                usually the result of either religous beliefs (right or wrong), but more
                generally due to the great revenue base it provides Governements through
                excise taxes. So if you are going to distil, just be aware of the potential
                legal ramifications.

                3) Will it make me blind ?

                Not if you're careful. This pervasive question is due to moonshine lore,
                which abounds with myths of blindness, but few actual documented cases. The
                concern is due to the presence of methanol (wood alcohol), an optic nerve
                poison, which can be present in small amounts when fermenting grains or
                fruits high in pectin. This methanol comes off first from the still, so it
                is easily segregated and discarded. A simple rule of thumb for this is to
                throw away the first 50 mL you collect (per 20 L mash used). Probably the
                greatest risk to your health during distilling is the risk of fire -
                collecting a flammable liquid near a heat source. So keep a fire
                extinguisher nearby.

                4) Whats the difference between a pot still, reflux still, and
                fractionating column ?

                A pot still simply collects and condenses the alcohol vapours that come off
                the boiling mash. This will result in an alcohol at about 40-60% purity,
                with plenty of flavour in it. If this distillate were put through the pot
                still again, it would increase in purity to around 70-85% purity, and lose
                a bit of its flavour.

                A reflux still does these multiple distillations in one single go, by
                having some packing in a column between the condensor & the pot, and
                allowing some of the vapour to condense and trickle back down through the
                packing. This "reflux" of liquid helps clean the rising vapour and increase
                the % purity. The taller the packed column, and the more reflux liquid, the
                purer the product will be. The advantage of doing this is that it will
                result in a clean vodka, with little flavour to it - ideal for mixing with
                flavours etc.

                A fractionating column is a pure form of the reflux still. It will condense
                all the vapour at the top of the packing, and return about 9/10 back down
                the column. The column will be quite tall - say 600-1200mm (2-4 foot), and
                packed with a material high in surface area, but which takes up little
                space (pot scrubbers are good for this). It will result in an alcohol 95%+
                pure (the theoretical limit without using a vacuum is 96.48 %(by volume)),
                with no other tastes or impurities in it.

                5) How do I get or make a still ?

                If you're after a pot still, these are generally home made using what-ever
                you have at hand - say copper tubing and old water heaters or pressure
                cookers. Reflux stills can be made from plans on the net, or bought from
                several manufacturers. For reflux stil plans see Stillmakers "Build a World
                Class Distillation Apparatus" at http://www.Moonshine-Still.com (Free!) or
                Gert Strands : http://partyman.se/Engelsk/default.htm (US$5). A good book
                is Ian Smileys "Making Pure Corn Whisky" at
                http://www.magma.ca/~smiley/main.htm, with full design details. See the
                list of "web resources" below for links to sites selling ready-made stills.
                For fuel alcohol stills see the Mother Earth Alcohol Fuel manual at
                http://journeytoforever.org/biofuel_library/ethanol_motherearth/meToC.html,
                and the The Manual for the Home and Farm Production of Alcohol Fuel by S.W.
                Mathewson at
                http://journeytoforever.org/biofuel_library/ethanol_manual/manual_ToC.html

                Regarding the choice of heating for the still - if you have 240V available
                it is usually easiest to control & safer (particularly with internal
                elements). Gas can be used, but more care is needed to keep the collection
                container further away and not letting it overfill.

                6) How do I make a whisky / vodka / rum / gin ?

                Whiskey : Heat 4 kg cracked or crushed malt with 18 L of water to 63-65C,
                and hold there for 1-1.5 hours. Heat to 73-75C, then strain off and keep
                liquid, using 250 mL of hot water to rinse the grains. Cool to below 30C
                (should have an initial specific gravity of 1.050). Add hydrated yeast &
                leave to ferment (maintain at 26C) until airlock stops bubbling and final
                SG of around 1.010. Let settle for a day, then syphon carefully into a pot
                still. Discard the first 50 mL's, collect the next 2-3L of distillate or
                until you start noticing the tails coming through.

                Vodka : dissolve 5 kg of sugar & 60g of nutrients in 20L of water, cool to
                below 30C and add hydrated yeast. Leave to ferment at 25C until below an SG
                of around 0.990, then settle for a day. Syphon into a reflux or
                fractionating still, and collect as per usual.

                Rum : as per vodka, but use some brown sugar or mollasses, to give an
                initial specific gravity (SG) of around 1.06 - 1.07. Run through either a
                pot still, or a not-so-great reflux still.

                Gin : make a very pure vodka, then add the following essence. Simmer 35g of
                juniper berries in 350 mL of 50% vodka for ten minutes with the lid on, let
                cool overnight, then filter through coffee filters. Use 5-10 mL of this
                essence per bottle of vodka.

                When doing any fermenting, take a lot of care to ensure that any items used
                are clean/sterile (soaking them in a water + bleach (10 mL per litre) ), or
                else the wash can start growing other things. Use a closed fermenter with
                an airlock too, to let the CO2 out without letting wild yeasts, bugs etc
                in. For more information about fermenting, see beer or wine homebrewing
                sites.

                7) Should I use sugar or grains ?

                It depends on what sort of still you have, and what you are trying to make.
                If you have a reflux or fractionating still, only use whatever is cheapest
                (usually sugar), as the refluxing will strip out all the flavours anyhow.
                If you have a pot still, and are after a bourban or whiskey, then you need
                to go the grain route, or mollasses if after a rum. If you are trying to
                make a neutral spirit for flavouring, go for sugar.

                8) Can I use fruit wine ?

                Sure, if you have it available. Again, using a pot still will result in a
                brandy/grappa/schnapps, whereas a reflux still will normally just strip it
                down to neutral spirit.

                9) How do I get rid of that "off-taste" ?

                That "rough moonshine edge" or "off-taste / wet cardboard smell" is due to
                impurities such as the higher order alcohols, known as cogeners or fusel
                oils. These will be present more when using a pot still, less if using a
                reflux still, and just about absent if using a fractionating column. So one
                way is to use a taller packed column and increase the amount of reflux
                occuring. They can also indicate that you've tried to collect too much of
                the alcohol, and have run into the "tails"; so finish collecting a little
                bit earlier next time. Soaking tainted alcohol with activated carbon for a
                week (or even months) will help remove some of this flavour - this is known
                as "polishing" the spirit. I'm also suspecting that you need a little bit
                of copper somewhere in the still where it can come in contact with the
                vapour. The copper helps catalyse some of the sulphur, esters & organic
                acids, reducing their odour & taste.

                10) How do I measure the strength of it & dilute it ?

                You need a hydrometer. This is a wee float, with a scale inside it. The
                more alcohol that is present, the lighter the density of the liquid, so the
                hydrometer sinks a bit lower. You then just read off the scale how much
                alcohol is present. You need a seperate hydrometer for measuring the
                density of the mash, as this is generally > 1.0, whereas the spirit is <
                1.0, and they can't accurately do both ends of the scale.

                11) How do I flavour/turn the vodka's into something else ?

                There are now many commercial flavourings available, which turn vodka or
                neutral alcohol into pretty decent gin or whiskey, or all manor of
                liqueurs. See the commercial sites, like Des Zines
                http://homepages.ihug.co.nz/~topkiwi or Ray Toms http://moonshine.co.nz/
                for details. Or you can soak it with oak chips and make whiskey, or soak
                fruits in it to make your own liqueurs.

                12) What web resources are there ?

                For more details, see :
                Tony Ackland's http://homedistiller.org
                Aaron Smiths's http://www.go.to/distillation
                Steve Spence's http://www.webconx.com/ethanol.htm
                StillMaker's http://www.Moonshine-Still.com
                Biofuels Library http://journeytoforever.org/biofuel_library.html

                13) How do I contact the NEW DISTILLERS news group ?

                Both the NEW DISTILLERS and the DISTILLERS news groups are available via
                YahooGroups, at http://www.yahoogroups.com . NEW DISTILLERS is, as the name
                suggests, intended for those of you new to distilling and after simple,
                straight-forward discussions, whereas the DISTILLERS group is a bit more
                advanced, throwing in bits of design philosophy, theory, and alternative
                ways of achieving the results. Both tend to overlap to some extent.

                14) Can I run my car on it ?

                You can run your car on alcohol over about 80% purity. Because any water
                present will seperate out in the presence of the gasoline (and become a
                problem), you either need to exclusively use the alcohol, or dry it right
                out (eg 99%+ purity) if using it to mix with gasoline. See Steve Spences
                site for more details, the Mother Earth Alcohol Fuel manual, or the The
                Manual for the Home and Farm Production of Alcohol Fuel. In addition, in
                the USA, you can get a "small fuel producer" permit, which allows small
                scale distilling for "motor fuel" purposes. A nice advantage is that they
                don't require denaturing for "fuel" used on the premises. The regulations
                are posted at http://www.webconx.com/ethanolusaregs.htm

                15) How do I convert between gallons and litres and ....

                To convert between SI & Imperial units, multiply the first unit by the
                conversion factor to get the second. Divide back to do it in reverse .eg 1L
                = 0.264 US gal, so 20 L = 20 x 0.264 = 5.28 US gal, and 20 US gal / 0.264 =
                75.76 L

                1 L = 0.264 US gal = 0.221 UK gal
                1 L = 1.057 US qt = 0.880 UK qt
                1 kg = 2.204 lbm = 32.15 oz (troy) = 35.27 oz (av)
                deg F = ((9/5) x deg C )+ 32
                1m = 1000 mm = 39.37 inch = 3.28 ft = 1.09 yd

                16) What is a "Thumper" ?

                A "thumper" is an extra chamber sometimes fitted to a pot still. It can be
                as simple as a glass jar with two holes in the lid. The off-take from the
                still is fed into it, with the pipe running almost all the way to the
                bottom of the jar; the jar is half filled with liquid (water or mash or
                tails) so that the vapour from the still will bubble up through it; then
                the vapour coming off it is collected & cooled as per normal. It acts as a
                second distilling chamber using just the heat from the vapour, and lifts
                the purity from 50-60% to 70-80%, hence improving what might otherwise be a
                very mediocre design.

                17) Can I use a Reflux Still to make Rum or Whisky ?

                Yes you can. To do so, you need to carefully monitor the various
                transitions between the foreshots, heads, middle run, and tails, and time
                the collection of the middle run precisely. The reflux still allows you to
                more precisely judge the changes between the various stages, and hence
                target them accurately. A typical rum or whisky would be obtained by
                discarding the foreshots, then collecting the heads, middle run, and then
                begin the tails, until the purity has dropped to around 58-60% (81.4C). By
                altering when to start collecting, and how late to time the final "cut",
                various flavour profiles will result.
                ------------------------------------------------------------------------
                --------
              • Ackland, Tony (CALNZAS)
                NEW DISTILLERS Frequently Asked Questions (Sept 01) Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at www.yahoogroups.com Please email
                Message 7 of 29 , Nov 18, 2001
                • 0 Attachment
                  "NEW DISTILLERS" Frequently Asked Questions (Sept'01)

                  Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at
                  www.yahoogroups.com

                  Please email any additions, corrections, clarifications required, etc
                  regarding the FAQ to Tony Ackland (ackland@...), however please
                  direct any general questions to the newsgroup itself.

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

                  1) Is distilling hard to do ?
                  2) Is it legal ?
                  3) Will it make me blind ?
                  4) Whats the difference between a pot still, reflux still, and fractionating
                  column ?
                  5) How do I get or make a still ?
                  6) How do I make a whisky / rum / vodka / gin ?
                  7) Should I use sugar or grains ?
                  8) Can I use fruit wine ?
                  9) How do I get rid of that "off-taste" ?
                  10) How do I measure the strength of it & dilute it ?
                  11) How do I flavour/turn the vodka's into something else ?
                  12) What web resources are there ?
                  13) How do I contact the NEW DISTILLERS news group ?
                  14) Can I run my car on it ?
                  15) How do I convert between gallons and litres and ....
                  16) What is a "Thumper" ?
                  17) Can I use a reflux still to make rum or whisky ?

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

                  1) Is distilling hard to do ?

                  Nope - if you can follow instructions enough to bake scones, then you can
                  sucessfully distil. To distil well however, will require you to understand
                  what you're doing, so read around and get a bit of information under your
                  belt before you begin.

                  2) Is it legal ?

                  Probably not. It is only legal in New Zealand, and some European countries
                  turn a blind eye to it, but elsewhere it is illegal, with punishment ranging
                  from fines to imprisonment or floggings. This action against it is usually
                  the result of either religous beliefs (right or wrong), but more generally
                  due to the great revenue base it provides Governements through excise taxes.
                  So if you are going to distil, just be aware of the potential legal
                  ramifications.

                  3) Will it make me blind ?

                  Not if you're careful. This pervasive question is due to moonshine lore,
                  which abounds with myths of blindness, but few actual documented cases. The
                  concern is due to the presence of methanol (wood alcohol), an optic nerve
                  poison, which can be present in small amounts when fermenting grains or
                  fruits high in pectin. This methanol comes off first from the still, so it
                  is easily segregated and discarded. A simple rule of thumb for this is to
                  throw away the first 50 mL you collect (per 20 L mash used). Probably the
                  greatest risk to your health during distilling is the risk of fire -
                  collecting a flammable liquid near a heat source. So keep a fire
                  extinguisher nearby.

                  4) Whats the difference between a pot still, reflux still, and fractionating
                  column ?

                  A pot still simply collects and condenses the alcohol vapours that come off
                  the boiling mash. This will result in an alcohol at about 40-60% purity,
                  with plenty of flavour in it. If this distillate were put through the pot
                  still again, it would increase in purity to around 70-85% purity, and lose a
                  bit of its flavour.

                  A reflux still does these multiple distillations in one single go, by having
                  some packing in a column between the condensor & the pot, and allowing some
                  of the vapour to condense and trickle back down through the packing. This
                  "reflux" of liquid helps clean the rising vapour and increase the % purity.
                  The taller the packed column, and the more reflux liquid, the purer the
                  product will be. The advantage of doing this is that it will result in a
                  clean vodka, with little flavour to it - ideal for mixing with flavours etc.


                  A fractionating column is a pure form of the reflux still. It will condense
                  all the vapour at the top of the packing, and return about 9/10 back down
                  the column. The column will be quite tall - say 600-1200mm (2-4 foot), and
                  packed with a material high in surface area, but which takes up little space
                  (pot scrubbers are good for this). It will result in an alcohol 95%+ pure
                  (the theoretical limit without using a vacuum is 96.48 %(by volume)), with
                  no other tastes or impurities in it.

                  5) How do I get or make a still ?

                  If you're after a pot still, these are generally home made using what-ever
                  you have at hand - say copper tubing and old water heaters or pressure
                  cookers. Reflux stills can be made from plans on the net, or bought from
                  several manufacturers. For reflux stil plans see Stillmakers "Build a World
                  Class Distillation Apparatus" at http://www.Moonshine-Still.com (Free!) or
                  Gert Strands : http://partyman.se/Engelsk/default.htm (US$5). A good book is
                  Ian Smileys "Making Pure Corn Whisky" at
                  http://www.magma.ca/~smiley/main.htm, with full design details. See the list
                  of "web resources" below for links to sites selling ready-made stills. For
                  fuel alcohol stills see the Mother Earth Alcohol Fuel manual at
                  http://journeytoforever.org/biofuel_library/ethanol_motherearth/meToC.html,
                  and the The Manual for the Home and Farm Production of Alcohol Fuel by S.W.
                  Mathewson at
                  http://journeytoforever.org/biofuel_library/ethanol_manual/manual_ToC.html

                  Regarding the choice of heating for the still - if you have 240V available
                  it is usually easiest to control & safer (particularly with internal
                  elements). Gas can be used, but more care is needed to keep the collection
                  container further away and not letting it overfill.

                  6) How do I make a whisky / vodka / rum / gin ?

                  Whiskey : Heat 4 kg cracked or crushed malt with 18 L of water to 63-65C,
                  and hold there for 1-1.5 hours. Heat to 73-75C, then strain off and keep
                  liquid, using 250 mL of hot water to rinse the grains. Cool to below 30C
                  (should have an initial specific gravity of 1.050). Add hydrated yeast &
                  leave to ferment (maintain at 26C) until airlock stops bubbling and final SG
                  of around 1.010. Let settle for a day, then syphon carefully into a pot
                  still. Discard the first 50 mL's, collect the next 2-3L of distillate or
                  until you start noticing the tails coming through.

                  Vodka : dissolve 5 kg of sugar & 60g of nutrients in 20L of water, cool to
                  below 30C and add hydrated yeast. Leave to ferment at 25C until below an SG
                  of around 0.990, then settle for a day. Syphon into a reflux or
                  fractionating still, and collect as per usual.

                  Rum : as per vodka, but use some brown sugar or mollasses, to give an
                  initial specific gravity (SG) of around 1.06 - 1.07. Run through either a
                  pot still, or a not-so-great reflux still.

                  Gin : make a very pure vodka, then add the following essence. Simmer 35g of
                  juniper berries in 350 mL of 50% vodka for ten minutes with the lid on, let
                  cool overnight, then filter through coffee filters. Use 5-10 mL of this
                  essence per bottle of vodka.

                  When doing any fermenting, take a lot of care to ensure that any items used
                  are clean/sterile (soaking them in a water + bleach (10 mL per litre) ), or
                  else the wash can start growing other things. Use a closed fermenter with an
                  airlock too, to let the CO2 out without letting wild yeasts, bugs etc in.
                  For more information about fermenting, see beer or wine homebrewing sites.

                  7) Should I use sugar or grains/fruit ?

                  It depends on what sort of still you have, and what you are trying to make.
                  If you have a reflux or fractionating still, only use whatever is cheapest
                  (usually sugar), as the refluxing will strip out all the flavours anyhow. If
                  you have a pot still, and are after a bourban or whiskey, then you need to
                  go the grain route, or mollasses if after a rum. If you are trying to make a
                  neutral spirit for flavouring, go for sugar.

                  Basic guidelines for using them are ..
                  SUGAR. Wine yeast can use no more than 2.5lbs of sugar/1imp gal or
                  2.2lb/1U.S.gal or 1.25kg/5litres of must. This will produce 14%a.b.v. Honey
                  and liquid malt extract are 80% sugar so you need 1.5kg/5l must or mash.
                  Molasses is 50% sugar so you need 2.5kg/5l must or mash. Maple syrup is 32%
                  sugar. Carob beans are 45% sugar. Sugar beets are 15% sugar Grain malt is
                  60% sugar (starch converted to sugars) so you need 1.5kg/5l mash. Cooked
                  grain contains 60% convertible starch so you need 1.5kg/5l mash
                  FRUIT - Grapes contain the ideal sugar, water, acid balance. A sugar content
                  of 17-23% and a water content of about 80%. 8kg of grapes produces 5l of
                  wine. Most common fruits (apples, plums, apricots) contain about 10% sugar
                  and 85% water. Cherries and figs contain 15% sugar. A fruit mash could be
                  4kg fruit, (400g sugar content), 2l water (3l in pulp already), 800g
                  additional sugar. Bananas are 17-24% sugar, 75% water. Acid content 0.3%. A
                  banana mash could be 4kg of cooked bananas, 2l water (3l in pulp
                  already),400g sugar. Add 3lemons/5l for correct pH. Dates are 70% sugar, 20%
                  water. Add acid to a date mash. Raisins and sultanas have a water content of
                  about 15% and a sugar content of 60%, grapes have a water content of 75% and
                  a sugar content of about 20%, so using 1.5-2kg/5l of water appears about
                  right if we want to reconstitute them.
                  ACID - 5g of citric acid (1tsp)/5l must raises acidity by 0.1%. 3g of
                  calcium carbonate powder lowers acidity by 0.1%. A pH of 5 is 0.4% acidity.
                  Winemakers aim for 0.6% acidity. Most common fruits are about 0.6% acid
                  content. For distilling, a higher acidity in the mash helps to suppress
                  bacteria. A high tannin content doesn't matter as we are not making wine.
                  Meaurements are logarithmic, so a pH of 4 is 10 times more acidic than a pH
                  of 5.
                  YEAST - Brewers (& possibly baker's yeast) can tolerate only 8% alcohol. A
                  bottom fermenting lager yeast ferments out all the sugars better than a top
                  fermenting ale yeast. A good wine yeast (Champagne, in the right conditions,
                  can tolerate 15%a.b.v. (up to 18%a.b.v. in optimal conditions - no need to
                  use expensive turbos). Wild yeasts vary, but some are very low - this is a
                  risky path. Whisky distillers often use a combination of yeasts - initially
                  a brewer's yeast because they believe it effects the flavor.

                  8) Can I use fruit wine ?

                  Sure, if you have it available. Again, using a pot still will result in a
                  brandy/grappa/schnapps, whereas a reflux still will just strip it down to
                  neutral spirit.

                  9) How do I get rid of that "off-taste" ?

                  That "rough moonshine edge" or "off-taste / wet cardboard smell" is due to
                  impurities such as the higher order alcohols, known as cogeners or fusel
                  oils. These will be present more when using a pot still, less if using a
                  reflux still, and just about absent if using a fractionating column. So one
                  way is to use a taller packed column and increase the amount of reflux
                  occuring. They can also indicate that you've tried to collect too much of
                  the alcohol, and have run into the "tails"; so finish collecting a little
                  bit earlier next time. Soaking tainted alcohol with activated carbon for a
                  week (or even months) will help remove some of this flavour - this is known
                  as "polishing" the spirit. I'm also suspecting that you need a little bit of
                  copper somewhere in the still where it can come in contact with the vapour.
                  The copper helps catalyse some of the sulphur, esters & organic acids,
                  reducing their odour & taste.

                  10) How do I measure the strength of it & dilute it ?

                  You need a hydrometer. This is a wee float, with a scale inside it. The more
                  alcohol that is present, the lighter the density of the liquid, so the
                  hydrometer sinks a bit lower. You then just read off the scale how much
                  alcohol is present. You need a seperate hydrometer for measuring the density
                  of the mash, as this is generally > 1.0, whereas the spirit is < 1.0, and
                  they can't accurately do both ends of the scale.

                  11) How do I flavour/turn the vodka's into something else ?

                  There are now many commercial flavourings available, which turn vodka or
                  neutral alcohol into pretty decent gin or whiskey, or all manor of liqueurs.
                  See the commercial sites, like Des Zines
                  http://homepages.ihug.co.nz/~topkiwi or Ray Toms http://moonshine.co.nz/ for
                  details. Or you can soak it with oak chips and make whiskey, or soak fruits
                  in it to make your own liqueurs.

                  12) What web resources are there ?

                  For more details, see :
                  Tony Ackland's http://homedistiller.org
                  Aaron Smiths's http://www.go.to/distillation
                  Steve Spence's http://www.webconx.com/ethanol.htm
                  StillMaker's http://www.Moonshine-Still.com
                  Biofuels Library http://journeytoforever.org/biofuel_library.html

                  13) How do I contact the NEW DISTILLERS news group ?

                  Both the NEW DISTILLERS and the DISTILLERS news groups are available via
                  YahooGroups, at http://www.yahoogroups.com . NEW DISTILLERS is, as the name
                  suggests, intended for those of you new to distilling and after simple,
                  straight-forward discussions, whereas the DISTILLERS group is a bit more
                  advanced, throwing in bits of design philosophy, theory, and alternative
                  ways of achieving the results. Both tend to overlap to some extent.

                  14) Can I run my car on it ?

                  You can run your car on alcohol over about 80% purity. Because any water
                  present will seperate out in the presence of the gasoline (and become a
                  problem), you either need to exclusively use the alcohol, or dry it right
                  out (eg 99%+ purity) if using it to mix with gasoline. See Steve Spences
                  site for more details, the Mother Earth Alcohol Fuel manual, or the The
                  Manual for the Home and Farm Production of Alcohol Fuel. In addition, in the
                  USA, you can get a "small fuel producer" permit, which allows small scale
                  distilling for "motor fuel" purposes. A nice advantage is that they don't
                  require denaturing for "fuel" used on the premises. The regulations are
                  posted at http://www.webconx.com/ethanolusaregs.htm

                  15) How do I convert between gallons and litres and ....

                  To convert between SI & Imperial units, multiply the first unit by the
                  conversion factor to get the second. Divide back to do it in reverse .eg 1L
                  = 0.264 US gal, so 20 L = 20 x 0.264 = 5.28 US gal, and 20 US gal / 0.264 =
                  75.76 L

                  1 L = 0.264 US gal = 0.221 UK gal
                  1 L = 1.057 US qt = 0.880 UK qt
                  1 kg = 2.204 lbm = 32.15 oz (troy) = 35.27 oz (av)
                  deg F = ((9/5) x deg C )+ 32
                  1m = 1000 mm = 39.37 inch = 3.28 ft = 1.09 yd

                  16) What is a "Thumper" ?

                  A "thumper" is an extra chamber sometimes fitted to a pot still. It can be
                  as simple as a glass jar with two holes in the lid. The off-take from the
                  still is fed into it, with the pipe running almost all the way to the bottom
                  of the jar; the jar is half filled with liquid (water or mash or tails) so
                  that the vapour from the still will bubble up through it; then the vapour
                  coming off it is collected & cooled as per normal. It acts as a second
                  distilling chamber using just the heat from the vapour, and lifts the purity
                  from 50-60% to 70-80%, hence improving what might otherwise be a very
                  mediocre design.

                  17) Can I use a Reflux Still to make Rum or Whisky ?

                  Yes you can. To do so, you need to carefully monitor the various transitions
                  between the foreshots, heads, middle run, and tails, and time the collection
                  of the middle run precisely. The reflux still allows you to more precisely
                  judge the changes between the various stages, and hence target them
                  accurately. A typical rum or whisky would be obtained by discarding the
                  foreshots, then collecting the heads, middle run, and then begin the tails,
                  until the purity has dropped to around 58-60% (81.4C). By altering when to
                  start collecting, and how late to time the final "cut", various flavour
                  profiles will result.
                • AuntyEthyl
                  Well this has been asked about quite a bit of late so i ll put my 40 cents worth in. Firstly, this is not the *only* way, nor the easiest way, nor the best way
                  Message 8 of 29 , Nov 18, 2001
                  • 0 Attachment
                    Well this has been asked about quite a bit of late so
                    i'll put my 40 cents worth in.

                    Firstly, this is not the *only* way, nor the easiest
                    way, nor the best way it's just my way and for me it
                    works well. But it has some advantages over other
                    designs.

                    This system, uses a tube that is essentially sealed,
                    so unlike other designs, you can fill and forget,
                    rather than watch for overflow or needing to top it up
                    all the time. It is also designed around a 25ltr wash,
                    so will process about 10 ltrs of 40% spirit in a
                    single pass in about 36hours.

                    Secondly I apologise for the drawings, when it comes
                    to Artistic, I'm all Autistic.

                    Materials

                    1 x 500mm long 50mm diameter upvc pipe
                    1 x 50mm end cap
                    1 x 50mm threaded adapter
                    1 x 50mm threaded end cap with O ring
                    1 x poly pipe barbed adapter (see drawing/see text)
                    1 x Caulking gun glue tube nozzle
                    1 x Aquarium air tap
                    1 x 1 meter+ of silicon aquarium air hose

                    20ltr drum with tap
                    Container to collect treated spirit (I use a
                    fermenter)
                    Some coffee filter paper
                    Activated carbon
                    Some untreated spirit

                    Note. The poly pipe barbed fitting is the barbed part
                    of the poly pipe adapter that screws to a tap and has
                    the barbed part to attach some poly pipe. See
                    polyfit.gif

                    After studying my ordinary drawings, drill a hole in
                    the centre of the end cap to suit the nozzle. This can
                    be glued into position with silicon, from the outside.
                    The end cap can then be glued onto the end of the main
                    pipe. The barbs on the poly pipe fitting need to be
                    filed down flush with the outside of the fitting, then
                    a suitable hole drilled into the centre of threaded
                    cap, and the poly pipe fitting glued into place. The
                    threaded adapter can be glued onto the other end of
                    the pipe.

                    With the main filter unit built, all you need is a
                    short piece of plastic tubing to fit over the barbed
                    poly pipe fitting, then other end fits over the end of
                    a standard drum tape (not the cobra/flip type tap)

                    To the caulking gun nozzle attach a short peice of
                    silicon tube. The other end is attached to the air
                    tap. A longer peice of silicon tube is used from the
                    tap, leading into the collection container.

                    When you are ready to use.
                    Cut two layers of coffee filter paper to fit inside of
                    the main pipe. Push these inside the main pipe until
                    they rest at the bottom against the end cap.
                    Fill your main pipe with activated carbon, to 50mm
                    from the top.
                    Pour the carbon into a glass bowl and pour boiling
                    water over carbon. Stir, leave sit for a couple of
                    minutes and pour off the water.
                    Repeat about five times until water above the carbon
                    is clear.
                    Rinse filter housing. And fold silicon tube and clamp
                    with a clothes peg. Fill tube with fairly warm to hot
                    water.
                    Pour off excess water from carbon and using a desert
                    spoon fill tube with the carbon. Once filled, screw on
                    threaded cap and top up water in filter. Push the
                    clear plastic tube over the tap of the drum which has
                    been filled with untreated spirit at 50% or less, the
                    drum has also been suspended from the garage roof
                    truss.
                    Turn on the drum tap and adjust the aquarium air tap
                    until the flow is quite fast, feel the filter pipe, as
                    the spirit flows thru the pipe will cool, letting you
                    know how far the spirit has flowed.
                    Let the spirit flow fast until about two thirds of the
                    water has been displaced. The water can be chucked,
                    adjust the air tap until the spirit is just flowing,
                    about 2 drips a second.

                    Relax and wait for some smooth tasting, non smelling
                    spirit.

                    This works very well for me.

                    Enjoy
                    AuntyEthyl





                    __________________________________________________
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                    Find the one for you at Yahoo! Personals
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                  • Tony & Elle Ackland
                    ****************************************************************** NEW DISTILLERS Frequently Asked Questions (Sept 01) Posted near the 1st of each month, to
                    Message 9 of 29 , Jan 1, 2002
                    • 0 Attachment
                      ******************************************************************
                      "NEW DISTILLERS" Frequently Asked Questions (Sept'01)

                      Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at
                      www.yahoogroups.com

                      Please email any additions, corrections, clarifications required, etc
                      regarding the FAQ to Tony Ackland (ackland@...), however please
                      direct any general questions to the newsgroup itself.

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

                      1) Is distilling hard to do ?
                      2) Is it legal ?
                      3) Will it make me blind ?
                      4) Whats the difference between a pot still, reflux still, and
                      fractionating column ?
                      5) How do I get or make a still ?
                      6) How do I make a whisky / rum / vodka / gin ?
                      7) Should I use sugar or grains ?
                      8) Can I use fruit wine ?
                      9) How do I get rid of that "off-taste" ?
                      10) How do I measure the strength of it & dilute it ?
                      11) How do I flavour/turn the vodka's into something else ?
                      12) What web resources are there ?
                      13) How do I contact the NEW DISTILLERS news group ?
                      14) Can I run my car on it ?
                      15) How do I convert between gallons and litres and ....
                      16) What is a "Thumper" ?
                      17) Can I use a reflux still to make rum or whisky ?

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

                      1) Is distilling hard to do ?

                      Nope - if you can follow instructions enough to bake scones, then you can
                      sucessfully distil. To distil well however, will require you to understand
                      what you're doing, so read around and get a bit of information under your
                      belt before you begin.

                      2) Is it legal ?

                      Probably not. It is only legal in New Zealand, and some European countries
                      turn a blind eye to it, but elsewhere it is illegal, with punishment
                      ranging from fines to imprisonment or floggings. This action against it is
                      usually the result of either religous beliefs (right or wrong), but more
                      generally due to the great revenue base it provides Governements through
                      excise taxes. So if you are going to distil, just be aware of the potential
                      legal ramifications.

                      3) Will it make me blind ?

                      Not if you're careful. This pervasive question is due to moonshine lore,
                      which abounds with myths of blindness, but few actual documented cases. The
                      concern is due to the presence of methanol (wood alcohol), an optic nerve
                      poison, which can be present in small amounts when fermenting grains or
                      fruits high in pectin. This methanol comes off first from the still, so it
                      is easily segregated and discarded. A simple rule of thumb for this is to
                      throw away the first 50 mL you collect (per 20 L mash used). Probably the
                      greatest risk to your health during distilling is the risk of fire -
                      collecting a flammable liquid near a heat source. So keep a fire
                      extinguisher nearby.

                      4) Whats the difference between a pot still, reflux still, and
                      fractionating column ?

                      A pot still simply collects and condenses the alcohol vapours that come off
                      the boiling mash. This will result in an alcohol at about 40-60% purity,
                      with plenty of flavour in it. If this distillate were put through the pot
                      still again, it would increase in purity to around 70-85% purity, and lose
                      a bit of its flavour.

                      A reflux still does these multiple distillations in one single go, by
                      having some packing in a column between the condensor & the pot, and
                      allowing some of the vapour to condense and trickle back down through the
                      packing. This "reflux" of liquid helps clean the rising vapour and increase
                      the % purity. The taller the packed column, and the more reflux liquid, the
                      purer the product will be. The advantage of doing this is that it will
                      result in a clean vodka, with little flavour to it - ideal for mixing with
                      flavours etc.

                      A fractionating column is a pure form of the reflux still. It will condense
                      all the vapour at the top of the packing, and return about 9/10 back down
                      the column. The column will be quite tall - say 600-1200mm (2-4 foot), and
                      packed with a material high in surface area, but which takes up little
                      space (pot scrubbers are good for this). It will result in an alcohol 95%+
                      pure (the theoretical limit without using a vacuum is 96.48 %(by volume)),
                      with no other tastes or impurities in it.

                      5) How do I get or make a still ?

                      If you're after a pot still, these are generally home made using what-ever
                      you have at hand - say copper tubing and old water heaters or pressure
                      cookers. Reflux stills can be made from plans on the net, or bought from
                      several manufacturers. For reflux stil plans see Stillmakers "Build a World
                      Class Distillation Apparatus" at http://www.Moonshine-Still.com (Free!) or
                      Gert Strands : http://partyman.se/Engelsk/default.htm (US$5). A good book
                      is Ian Smileys "Making Pure Corn Whisky" at
                      http://www.magma.ca/~smiley/main.htm, with full design details. See the
                      list of "web resources" below for links to sites selling ready-made stills.
                      For fuel alcohol stills see the Mother Earth Alcohol Fuel manual at
                      http://journeytoforever.org/biofuel_library/ethanol_motherearth/meToC.html,
                      and the The Manual for the Home and Farm Production of Alcohol Fuel by S.W.
                      Mathewson at
                      http://journeytoforever.org/biofuel_library/ethanol_manual/manual_ToC.html

                      Regarding the choice of heating for the still - if you have 240V available
                      it is usually easiest to control & safer (particularly with internal
                      elements). Gas can be used, but more care is needed to keep the collection
                      container further away and not letting it overfill.

                      6) How do I make a whisky / vodka / rum / gin ?

                      Whiskey : Heat 4 kg cracked or crushed malt with 18 L of water to 63-65C,
                      and hold there for 1-1.5 hours. Heat to 73-75C, then strain off and keep
                      liquid, using 250 mL of hot water to rinse the grains. Cool to below 30C
                      (should have an initial specific gravity of 1.050). Add hydrated yeast &
                      leave to ferment (maintain at 26C) until airlock stops bubbling and final
                      SG of around 1.010. Let settle for a day, then syphon carefully into a pot
                      still. Discard the first 50 mL's, collect the next 2-3L of distillate or
                      until you start noticing the tails coming through.

                      Vodka : dissolve 5 kg of sugar & 60g of nutrients in 20L of water, cool to
                      below 30C and add hydrated yeast. Leave to ferment at 25C until below an SG
                      of around 0.990, then settle for a day. Syphon into a reflux or
                      fractionating still, and collect as per usual.

                      Rum : as per vodka, but use some brown sugar or mollasses, to give an
                      initial specific gravity (SG) of around 1.06 - 1.07. Run through either a
                      pot still, or a not-so-great reflux still.

                      Gin : make a very pure vodka, then add the following essence. Simmer 35g of
                      juniper berries in 350 mL of 50% vodka for ten minutes with the lid on, let
                      cool overnight, then filter through coffee filters. Use 5-10 mL of this
                      essence per bottle of vodka.

                      When doing any fermenting, take a lot of care to ensure that any items used
                      are clean/sterile (soaking them in a water + bleach (10 mL per litre) ), or
                      else the wash can start growing other things. Use a closed fermenter with
                      an airlock too, to let the CO2 out without letting wild yeasts, bugs etc
                      in. For more information about fermenting, see beer or wine homebrewing
                      sites.

                      7) Should I use sugar or grains/fruit ?

                      It depends on what sort of still you have, and what you are trying to make.
                      If you have a reflux or fractionating still, only use whatever is cheapest
                      (usually sugar), as the refluxing will strip out all the flavours anyhow.
                      If you have a pot still, and are after a bourban or whiskey, then you need
                      to go the grain route, or mollasses if after a rum. If you are trying to
                      make a neutral spirit for flavouring, go for sugar.

                      Basic guidelines for using them are ..
                      SUGAR. Wine yeast can use no more than 2.5lbs of sugar/1imp gal or
                      2.2lb/1U.S.gal or 1.25kg/5litres of must. This will produce 14%a.b.v. Honey
                      and liquid malt extract are 80% sugar so you need 1.5kg/5l must or mash.
                      Molasses is 50% sugar so you need 2.5kg/5l must or mash. Maple syrup is 32%
                      sugar. Carob beans are 45% sugar. Sugar beets are 15% sugar Grain malt is
                      60% sugar (starch converted to sugars) so you need 1.5kg/5l mash. Cooked
                      grain contains 60% convertible starch so you need 1.5kg/5l mash
                      FRUIT - Grapes contain the ideal sugar, water, acid balance. A sugar
                      content of 17-23% and a water content of about 80%. 8kg of grapes produces
                      5l of wine. Most common fruits (apples, plums, apricots) contain about 10%
                      sugar and 85% water. Cherries and figs contain 15% sugar. A fruit mash
                      could be 4kg fruit, (400g sugar content), 2l water (3l in pulp already),
                      800g additional sugar. Bananas are 17-24% sugar, 75% water. Acid content
                      0.3%. A banana mash could be 4kg of cooked bananas, 2l water (3l in pulp
                      already),400g sugar. Add 3lemons/5l for correct pH. Dates are 70% sugar,
                      20% water. Add acid to a date mash. Raisins and sultanas have a water
                      content of about 15% and a sugar content of 60%, grapes have a water
                      content of 75% and a sugar content of about 20%, so using 1.5-2kg/5l of
                      water appears about right if we want to reconstitute them.
                      ACID - 5g of citric acid (1tsp)/5l must raises acidity by 0.1%. 3g of
                      calcium carbonate powder lowers acidity by 0.1%. A pH of 5 is 0.4% acidity.
                      Winemakers aim for 0.6% acidity. Most common fruits are about 0.6% acid
                      content. For distilling, a higher acidity in the mash helps to suppress
                      bacteria. A high tannin content doesn't matter as we are not making wine.
                      Meaurements are logarithmic, so a pH of 4 is 10 times more acidic than a pH
                      of 5.
                      YEAST - Brewers (& possibly baker's yeast) can tolerate only 8% alcohol. A
                      bottom fermenting lager yeast ferments out all the sugars better than a top
                      fermenting ale yeast. A good wine yeast (Champagne, in the right
                      conditions, can tolerate 15%a.b.v. (up to 18%a.b.v. in optimal conditions -
                      no need to use expensive turbos). Wild yeasts vary, but some are very low -
                      this is a risky path. Whisky distillers often use a combination of yeasts -
                      initially a brewer's yeast because they believe it effects the flavor.

                      8) Can I use fruit wine ?

                      Sure, if you have it available. Again, using a pot still will result in a
                      brandy/grappa/schnapps, whereas a reflux still will just strip it down to
                      neutral spirit.

                      9) How do I get rid of that "off-taste" ?

                      That "rough moonshine edge" or "off-taste / wet cardboard smell" is due to
                      impurities such as the higher order alcohols, known as cogeners or fusel
                      oils. These will be present more when using a pot still, less if using a
                      reflux still, and just about absent if using a fractionating column. So one
                      way is to use a taller packed column and increase the amount of reflux
                      occuring. They can also indicate that you've tried to collect too much of
                      the alcohol, and have run into the "tails"; so finish collecting a little
                      bit earlier next time. Soaking tainted alcohol with activated carbon for a
                      week (or even months) will help remove some of this flavour - this is known
                      as "polishing" the spirit. I'm also suspecting that you need a little bit
                      of copper somewhere in the still where it can come in contact with the
                      vapour. The copper helps catalyse some of the sulphur, esters & organic
                      acids, reducing their odour & taste.

                      10) How do I measure the strength of it & dilute it ?

                      You need a hydrometer. This is a wee float, with a scale inside it. The
                      more alcohol that is present, the lighter the density of the liquid, so the
                      hydrometer sinks a bit lower. You then just read off the scale how much
                      alcohol is present. You need a seperate hydrometer for measuring the
                      density of the mash, as this is generally > 1.0, whereas the spirit is <
                      1.0, and they can't accurately do both ends of the scale.

                      11) How do I flavour/turn the vodka's into something else ?

                      There are now many commercial flavourings available, which turn vodka or
                      neutral alcohol into pretty decent gin or whiskey, or all manor of
                      liqueurs. See the commercial sites, like Des Zines
                      http://homepages.ihug.co.nz/~topkiwi or Ray Toms http://moonshine.co.nz/
                      for details. Or you can soak it with oak chips and make whiskey, or soak
                      fruits in it to make your own liqueurs.

                      12) What web resources are there ?

                      For more details, see :
                      Tony Ackland's http://homedistiller.org
                      Aaron Smiths's http://www.go.to/distillation
                      Steve Spence's http://www.webconx.com/ethanol.htm
                      StillMaker's http://www.Moonshine-Still.com
                      Biofuels Library http://journeytoforever.org/biofuel_library.html

                      13) How do I contact the NEW DISTILLERS news group ?

                      Both the NEW DISTILLERS and the DISTILLERS news groups are available via
                      YahooGroups, at http://www.yahoogroups.com . NEW DISTILLERS is, as the name
                      suggests, intended for those of you new to distilling and after simple,
                      straight-forward discussions, whereas the DISTILLERS group is a bit more
                      advanced, throwing in bits of design philosophy, theory, and alternative
                      ways of achieving the results. Both tend to overlap to some extent.

                      14) Can I run my car on it ?

                      You can run your car on alcohol over about 80% purity. Because any water
                      present will seperate out in the presence of the gasoline (and become a
                      problem), you either need to exclusively use the alcohol, or dry it right
                      out (eg 99%+ purity) if using it to mix with gasoline. See Steve Spences
                      site for more details, the Mother Earth Alcohol Fuel manual, or the The
                      Manual for the Home and Farm Production of Alcohol Fuel. In addition, in
                      the USA, you can get a "small fuel producer" permit, which allows small
                      scale distilling for "motor fuel" purposes. A nice advantage is that they
                      don't require denaturing for "fuel" used on the premises. The regulations
                      are posted at http://www.webconx.com/ethanolusaregs.htm

                      15) How do I convert between gallons and litres and ....

                      To convert between SI & Imperial units, multiply the first unit by the
                      conversion factor to get the second. Divide back to do it in reverse .eg 1L
                      = 0.264 US gal, so 20 L = 20 x 0.264 = 5.28 US gal, and 20 US gal / 0.264 =
                      75.76 L

                      1 L = 0.264 US gal = 0.221 UK gal
                      1 L = 1.057 US qt = 0.880 UK qt
                      1 kg = 2.204 lbm = 32.15 oz (troy) = 35.27 oz (av)
                      deg F = ((9/5) x deg C )+ 32
                      1m = 1000 mm = 39.37 inch = 3.28 ft = 1.09 yd

                      16) What is a "Thumper" ?

                      A "thumper" is an extra chamber sometimes fitted to a pot still. It can be
                      as simple as a glass jar with two holes in the lid. The off-take from the
                      still is fed into it, with the pipe running almost all the way to the
                      bottom of the jar; the jar is half filled with liquid (water or mash or
                      tails) so that the vapour from the still will bubble up through it; then
                      the vapour coming off it is collected & cooled as per normal. It acts as a
                      second distilling chamber using just the heat from the vapour, and lifts
                      the purity from 50-60% to 70-80%, hence improving what might otherwise be a
                      very mediocre design.

                      17) Can I use a Reflux Still to make Rum or Whisky ?

                      Yes you can. To do so, you need to carefully monitor the various
                      transitions between the foreshots, heads, middle run, and tails, and time
                      the collection of the middle run precisely. The reflux still allows you to
                      more precisely judge the changes between the various stages, and hence
                      target them accurately. A typical rum or whisky would be obtained by
                      discarding the foreshots, then collecting the heads, middle run, and then
                      begin the tails, until the purity has dropped to around 58-60% (81.4C). By
                      altering when to start collecting, and how late to time the final "cut",
                      various flavour profiles will result.
                      ------------------------------------------------------------------------
                      --------

                      http://homedistiller.org This page last modified 10/05/2001 17:21:16
                      email: ackland@...
                    • Tony & Elle Ackland
                      NEW DISTILLERS Frequently Asked Questions (Sept 01) Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at www.yahoogroups.com Please email
                      Message 10 of 29 , Feb 28, 2002
                      • 0 Attachment
                        "NEW DISTILLERS" Frequently Asked Questions (Sept'01)

                        Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at
                        www.yahoogroups.com

                        Please email any additions, corrections, clarifications required, etc
                        regarding the FAQ to Tony Ackland (ackland@...), however please
                        direct any general questions to the newsgroup itself.

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

                        1) Is distilling hard to do ?
                        2) Is it legal ?
                        3) Will it make me blind ?
                        4) Whats the difference between a pot still, reflux still, and
                        fractionating column ?
                        5) How do I get or make a still ?
                        6) How do I make a whisky / rum / vodka / gin ?
                        7) Should I use sugar or grains ?
                        8) Can I use fruit wine ?
                        9) How do I get rid of that "off-taste" ?
                        10) How do I measure the strength of it & dilute it ?
                        11) How do I flavour/turn the vodka's into something else ?
                        12) What web resources are there ?
                        13) How do I contact the NEW DISTILLERS news group ?
                        14) Can I run my car on it ?
                        15) How do I convert between gallons and litres and ....
                        16) What is a "Thumper" ?
                        17) Can I use a reflux still to make rum or whisky ?

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

                        1) Is distilling hard to do ?

                        Nope - if you can follow instructions enough to bake scones, then you can
                        sucessfully distil. To distil well however, will require you to understand
                        what you're doing, so read around and get a bit of information under your
                        belt before you begin.

                        2) Is it legal ?

                        Probably not. It is only legal in New Zealand, and some European countries
                        turn a blind eye to it, but elsewhere it is illegal, with punishment
                        ranging from fines to imprisonment or floggings. This action against it is
                        usually the result of either religous beliefs (right or wrong), but more
                        generally due to the great revenue base it provides Governements through
                        excise taxes. So if you are going to distil, just be aware of the potential
                        legal ramifications.

                        3) Will it make me blind ?

                        Not if you're careful. This pervasive question is due to moonshine lore,
                        which abounds with myths of blindness, but few actual documented cases. The
                        concern is due to the presence of methanol (wood alcohol), an optic nerve
                        poison, which can be present in small amounts when fermenting grains or
                        fruits high in pectin. This methanol comes off first from the still, so it
                        is easily segregated and discarded. A simple rule of thumb for this is to
                        throw away the first 50 mL you collect (per 20 L mash used). Probably the
                        greatest risk to your health during distilling is the risk of fire -
                        collecting a flammable liquid near a heat source. So keep a fire
                        extinguisher nearby.

                        4) Whats the difference between a pot still, reflux still, and
                        fractionating column ?

                        A pot still simply collects and condenses the alcohol vapours that come off
                        the boiling mash. This will result in an alcohol at about 40-60% purity,
                        with plenty of flavour in it. If this distillate were put through the pot
                        still again, it would increase in purity to around 70-85% purity, and lose
                        a bit of its flavour.

                        A reflux still does these multiple distillations in one single go, by
                        having some packing in a column between the condensor & the pot, and
                        allowing some of the vapour to condense and trickle back down through the
                        packing. This "reflux" of liquid helps clean the rising vapour and increase
                        the % purity. The taller the packed column, and the more reflux liquid, the
                        purer the product will be. The advantage of doing this is that it will
                        result in a clean vodka, with little flavour to it - ideal for mixing with
                        flavours etc.

                        A fractionating column is a pure form of the reflux still. It will condense
                        all the vapour at the top of the packing, and return about 9/10 back down
                        the column. The column will be quite tall - say 600-1200mm (2-4 foot), and
                        packed with a material high in surface area, but which takes up little
                        space (pot scrubbers are good for this). It will result in an alcohol 95%+
                        pure (the theoretical limit without using a vacuum is 96.48 %(by volume)),
                        with no other tastes or impurities in it.

                        5) How do I get or make a still ?

                        If you're after a pot still, these are generally home made using what-ever
                        you have at hand - say copper tubing and old water heaters or pressure
                        cookers. Reflux stills can be made from plans on the net, or bought from
                        several manufacturers. For reflux stil plans see Stillmakers "Build a World
                        Class Distillation Apparatus" at http://www.Moonshine-Still.com (Free!) or
                        Gert Strands : http://partyman.se/Engelsk/default.htm (US$5). A good book
                        is Ian Smileys "Making Pure Corn Whisky" at
                        http://www.magma.ca/~smiley/main.htm, with full design details. See the
                        list of "web resources" below for links to sites selling ready-made stills.
                        For fuel alcohol stills see the Mother Earth Alcohol Fuel manual at
                        http://journeytoforever.org/biofuel_library/ethanol_motherearth/meToC.html,
                        and the The Manual for the Home and Farm Production of Alcohol Fuel by S.W.
                        Mathewson at
                        http://journeytoforever.org/biofuel_library/ethanol_manual/manual_ToC.html

                        Regarding the choice of heating for the still - if you have 240V available
                        it is usually easiest to control & safer (particularly with internal
                        elements). Gas can be used, but more care is needed to keep the collection
                        container further away and not letting it overfill.

                        6) How do I make a whisky / vodka / rum / gin ?

                        Whiskey : Heat 4 kg cracked or crushed malt with 18 L of water to 63-65C,
                        and hold there for 1-1.5 hours. Heat to 73-75C, then strain off and keep
                        liquid, using 250 mL of hot water to rinse the grains. Cool to below 30C
                        (should have an initial specific gravity of 1.050). Add hydrated yeast &
                        leave to ferment (maintain at 26C) until airlock stops bubbling and final
                        SG of around 1.010. Let settle for a day, then syphon carefully into a pot
                        still. Discard the first 50 mL's, collect the next 2-3L of distillate or
                        until you start noticing the tails coming through.

                        Vodka : dissolve 5 kg of sugar & 60g of nutrients in 20L of water, cool to
                        below 30C and add hydrated yeast. Leave to ferment at 25C until below an SG
                        of around 0.990, then settle for a day. Syphon into a reflux or
                        fractionating still, and collect as per usual.

                        Rum : as per vodka, but use some brown sugar or mollasses, to give an
                        initial specific gravity (SG) of around 1.06 - 1.07. Run through either a
                        pot still, or a not-so-great reflux still.

                        Gin : make a very pure vodka, then add the following essence. Simmer 35g of
                        juniper berries in 350 mL of 50% vodka for ten minutes with the lid on, let
                        cool overnight, then filter through coffee filters. Use 5-10 mL of this
                        essence per bottle of vodka.

                        When doing any fermenting, take a lot of care to ensure that any items used
                        are clean/sterile (soaking them in a water + bleach (10 mL per litre) ), or
                        else the wash can start growing other things. Use a closed fermenter with
                        an airlock too, to let the CO2 out without letting wild yeasts, bugs etc
                        in. For more information about fermenting, see beer or wine homebrewing
                        sites.

                        7) Should I use sugar or grains/fruit ?

                        It depends on what sort of still you have, and what you are trying to make.
                        If you have a reflux or fractionating still, only use whatever is cheapest
                        (usually sugar), as the refluxing will strip out all the flavours anyhow.
                        If you have a pot still, and are after a bourban or whiskey, then you need
                        to go the grain route, or mollasses if after a rum. If you are trying to
                        make a neutral spirit for flavouring, go for sugar.

                        Basic guidelines for using them are ..
                        SUGAR. Wine yeast can use no more than 2.5lbs of sugar/1imp gal or
                        2.2lb/1U.S.gal or 1.25kg/5litres of must. This will produce 14%a.b.v. Honey
                        and liquid malt extract are 80% sugar so you need 1.5kg/5l must or mash.
                        Molasses is 50% sugar so you need 2.5kg/5l must or mash. Maple syrup is 32%
                        sugar. Carob beans are 45% sugar. Sugar beets are 15% sugar Grain malt is
                        60% sugar (starch converted to sugars) so you need 1.5kg/5l mash. Cooked
                        grain contains 60% convertible starch so you need 1.5kg/5l mash
                        FRUIT - Grapes contain the ideal sugar, water, acid balance. A sugar
                        content of 17-23% and a water content of about 80%. 8kg of grapes produces
                        5l of wine. Most common fruits (apples, plums, apricots) contain about 10%
                        sugar and 85% water. Cherries and figs contain 15% sugar. A fruit mash
                        could be 4kg fruit, (400g sugar content), 2l water (3l in pulp already),
                        800g additional sugar. Bananas are 17-24% sugar, 75% water. Acid content
                        0.3%. A banana mash could be 4kg of cooked bananas, 2l water (3l in pulp
                        already),400g sugar. Add 3lemons/5l for correct pH. Dates are 70% sugar,
                        20% water. Add acid to a date mash. Raisins and sultanas have a water
                        content of about 15% and a sugar content of 60%, grapes have a water
                        content of 75% and a sugar content of about 20%, so using 1.5-2kg/5l of
                        water appears about right if we want to reconstitute them.
                        ACID - 5g of citric acid (1tsp)/5l must raises acidity by 0.1%. 3g of
                        calcium carbonate powder lowers acidity by 0.1%. A pH of 5 is 0.4% acidity.
                        Winemakers aim for 0.6% acidity. Most common fruits are about 0.6% acid
                        content. For distilling, a higher acidity in the mash helps to suppress
                        bacteria. A high tannin content doesn't matter as we are not making wine.
                        Meaurements are logarithmic, so a pH of 4 is 10 times more acidic than a pH
                        of 5.
                        YEAST - Brewers (& possibly baker's yeast) can tolerate only 8% alcohol. A
                        bottom fermenting lager yeast ferments out all the sugars better than a top
                        fermenting ale yeast. A good wine yeast (Champagne, in the right
                        conditions, can tolerate 15%a.b.v. (up to 18%a.b.v. in optimal conditions -
                        no need to use expensive turbos). Wild yeasts vary, but some are very low -
                        this is a risky path. Whisky distillers often use a combination of yeasts -
                        initially a brewer's yeast because they believe it effects the flavor.

                        8) Can I use fruit wine ?

                        Sure, if you have it available. Again, using a pot still will result in a
                        brandy/grappa/schnapps, whereas a reflux still will just strip it down to
                        neutral spirit.

                        9) How do I get rid of that "off-taste" ?

                        That "rough moonshine edge" or "off-taste / wet cardboard smell" is due to
                        impurities such as the higher order alcohols, known as cogeners or fusel
                        oils. These will be present more when using a pot still, less if using a
                        reflux still, and just about absent if using a fractionating column. So one
                        way is to use a taller packed column and increase the amount of reflux
                        occuring. They can also indicate that you've tried to collect too much of
                        the alcohol, and have run into the "tails"; so finish collecting a little
                        bit earlier next time. Soaking tainted alcohol with activated carbon for a
                        week (or even months) will help remove some of this flavour - this is known
                        as "polishing" the spirit. I'm also suspecting that you need a little bit
                        of copper somewhere in the still where it can come in contact with the
                        vapour. The copper helps catalyse some of the sulphur, esters & organic
                        acids, reducing their odour & taste.

                        10) How do I measure the strength of it & dilute it ?

                        You need a hydrometer. This is a wee float, with a scale inside it. The
                        more alcohol that is present, the lighter the density of the liquid, so the
                        hydrometer sinks a bit lower. You then just read off the scale how much
                        alcohol is present. You need a seperate hydrometer for measuring the
                        density of the mash, as this is generally > 1.0, whereas the spirit is <
                        1.0, and they can't accurately do both ends of the scale.

                        11) How do I flavour/turn the vodka's into something else ?

                        There are now many commercial flavourings available, which turn vodka or
                        neutral alcohol into pretty decent gin or whiskey, or all manor of
                        liqueurs. See the commercial sites, like Des Zines
                        http://homepages.ihug.co.nz/~topkiwi or Ray Toms http://moonshine.co.nz/
                        for details. Or you can soak it with oak chips and make whiskey, or soak
                        fruits in it to make your own liqueurs.

                        12) What web resources are there ?

                        For more details, see :
                        Tony Ackland's http://homedistiller.org
                        Aaron Smiths's http://www.go.to/distillation
                        Steve Spence's http://www.webconx.com/ethanol.htm
                        StillMaker's http://www.Moonshine-Still.com
                        Biofuels Library http://journeytoforever.org/biofuel_library.html

                        13) How do I contact the NEW DISTILLERS news group ?

                        Both the NEW DISTILLERS and the DISTILLERS news groups are available via
                        YahooGroups, at http://www.yahoogroups.com . NEW DISTILLERS is, as the name
                        suggests, intended for those of you new to distilling and after simple,
                        straight-forward discussions, whereas the DISTILLERS group is a bit more
                        advanced, throwing in bits of design philosophy, theory, and alternative
                        ways of achieving the results. Both tend to overlap to some extent.

                        14) Can I run my car on it ?

                        You can run your car on alcohol over about 80% purity. Because any water
                        present will seperate out in the presence of the gasoline (and become a
                        problem), you either need to exclusively use the alcohol, or dry it right
                        out (eg 99%+ purity) if using it to mix with gasoline. See Steve Spences
                        site for more details, the Mother Earth Alcohol Fuel manual, or the The
                        Manual for the Home and Farm Production of Alcohol Fuel. In addition, in
                        the USA, you can get a "small fuel producer" permit, which allows small
                        scale distilling for "motor fuel" purposes. A nice advantage is that they
                        don't require denaturing for "fuel" used on the premises. The regulations
                        are posted at http://www.webconx.com/ethanolusaregs.htm

                        15) How do I convert between gallons and litres and ....

                        To convert between SI & Imperial units, multiply the first unit by the
                        conversion factor to get the second. Divide back to do it in reverse .eg 1L
                        = 0.264 US gal, so 20 L = 20 x 0.264 = 5.28 US gal, and 20 US gal / 0.264 =
                        75.76 L

                        1 L = 0.264 US gal = 0.221 UK gal
                        1 L = 1.057 US qt = 0.880 UK qt
                        1 kg = 2.204 lbm = 32.15 oz (troy) = 35.27 oz (av)
                        deg F = ((9/5) x deg C )+ 32
                        1m = 1000 mm = 39.37 inch = 3.28 ft = 1.09 yd

                        16) What is a "Thumper" ?

                        A "thumper" is an extra chamber sometimes fitted to a pot still. It can be
                        as simple as a glass jar with two holes in the lid. The off-take from the
                        still is fed into it, with the pipe running almost all the way to the
                        bottom of the jar; the jar is half filled with liquid (water or mash or
                        tails) so that the vapour from the still will bubble up through it; then
                        the vapour coming off it is collected & cooled as per normal. It acts as a
                        second distilling chamber using just the heat from the vapour, and lifts
                        the purity from 50-60% to 70-80%, hence improving what might otherwise be a
                        very mediocre design.

                        17) Can I use a Reflux Still to make Rum or Whisky ?

                        Yes you can. To do so, you need to carefully monitor the various
                        transitions between the foreshots, heads, middle run, and tails, and time
                        the collection of the middle run precisely. The reflux still allows you to
                        more precisely judge the changes between the various stages, and hence
                        target them accurately. A typical rum or whisky would be obtained by
                        discarding the foreshots, then collecting the heads, middle run, and then
                        begin the tails, until the purity has dropped to around 58-60% (81.4C). By
                        altering when to start collecting, and how late to time the final "cut",
                        various flavour profiles will result.
                        ------------------------------------------------------------------------
                        --------

                        http://homedistiller.org This page last modified 10/05/2001 17:21:16
                        email: ackland@...
                      • Tony & Elle Ackland
                        NEW DISTILLERS Frequently Asked Questions (Sept 01) Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at www.yahoogroups.com Please email
                        Message 11 of 29 , May 8, 2002
                        • 0 Attachment
                          "NEW DISTILLERS" Frequently Asked Questions (Sept'01)

                          Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at
                          www.yahoogroups.com

                          Please email any additions, corrections, clarifications required, etc
                          regarding the FAQ to Tony Ackland (ackland@...), however please
                          direct any general questions to the newsgroup itself.

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

                          1) Is distilling hard to do ?
                          2) Is it legal ?
                          3) Will it make me blind ?
                          4) Whats the difference between a pot still, reflux still, and
                          fractionating column ?
                          5) How do I get or make a still ?
                          6) How do I make a whisky / rum / vodka / gin ?
                          7) Should I use sugar or grains ?
                          8) Can I use fruit wine ?
                          9) How do I get rid of that "off-taste" ?
                          10) How do I measure the strength of it & dilute it ?
                          11) How do I flavour/turn the vodka's into something else ?
                          12) What web resources are there ?
                          13) How do I contact the NEW DISTILLERS news group ?
                          14) Can I run my car on it ?
                          15) How do I convert between gallons and litres and ....
                          16) What is a "Thumper" ?
                          17) Can I use a reflux still to make rum or whisky ?

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

                          1) Is distilling hard to do ?

                          Nope - if you can follow instructions enough to bake scones, then you can
                          sucessfully distil. To distil well however, will require you to understand
                          what you're doing, so read around and get a bit of information under your
                          belt before you begin.

                          2) Is it legal ?

                          Probably not. It is only legal in New Zealand, and some European countries
                          turn a blind eye to it, but elsewhere it is illegal, with punishment
                          ranging from fines to imprisonment or floggings. This action against it is
                          usually the result of either religous beliefs (right or wrong), but more
                          generally due to the great revenue base it provides Governements through
                          excise taxes. So if you are going to distil, just be aware of the potential
                          legal ramifications.

                          3) Will it make me blind ?

                          Not if you're careful. This pervasive question is due to moonshine lore,
                          which abounds with myths of blindness, but few actual documented cases. The
                          concern is due to the presence of methanol (wood alcohol), an optic nerve
                          poison, which can be present in small amounts when fermenting grains or
                          fruits high in pectin. This methanol comes off first from the still, so it
                          is easily segregated and discarded. A simple rule of thumb for this is to
                          throw away the first 50 mL you collect (per 20 L mash used). Probably the
                          greatest risk to your health during distilling is the risk of fire -
                          collecting a flammable liquid near a heat source. So keep a fire
                          extinguisher nearby.

                          4) Whats the difference between a pot still, reflux still, and
                          fractionating column ?

                          A pot still simply collects and condenses the alcohol vapours that come off
                          the boiling mash. This will result in an alcohol at about 40-60% purity,
                          with plenty of flavour in it. If this distillate were put through the pot
                          still again, it would increase in purity to around 70-85% purity, and lose
                          a bit of its flavour.

                          A reflux still does these multiple distillations in one single go, by
                          having some packing in a column between the condensor & the pot, and
                          allowing some of the vapour to condense and trickle back down through the
                          packing. This "reflux" of liquid helps clean the rising vapour and increase
                          the % purity. The taller the packed column, and the more reflux liquid, the
                          purer the product will be. The advantage of doing this is that it will
                          result in a clean vodka, with little flavour to it - ideal for mixing with
                          flavours etc.

                          A fractionating column is a pure form of the reflux still. It will condense
                          all the vapour at the top of the packing, and return about 9/10 back down
                          the column. The column will be quite tall - say 600-1200mm (2-4 foot), and
                          packed with a material high in surface area, but which takes up little
                          space (pot scrubbers are good for this). It will result in an alcohol 95%+
                          pure (the theoretical limit without using a vacuum is 96.48 %(by volume)),
                          with no other tastes or impurities in it.

                          5) How do I get or make a still ?

                          If you're after a pot still, these are generally home made using what-ever
                          you have at hand - say copper tubing and old water heaters or pressure
                          cookers. Reflux stills can be made from plans on the net, or bought from
                          several manufacturers. For reflux stil plans see Stillmakers "Build a World
                          Class Distillation Apparatus" at http://www.Moonshine-Still.com (Free!) or
                          Gert Strands : http://partyman.se/Engelsk/default.htm (US$5). A good book
                          is Ian Smileys "Making Pure Corn Whisky" at
                          http://www.magma.ca/~smiley/main.htm, with full design details. For an
                          excellent book on all aspects of still design, see "The Compleat Distiller"
                          at http://www.amphora-society.com See the list of "web resources" below
                          for links to sites selling ready-made stills. For fuel alcohol stills see
                          the Mother Earth Alcohol Fuel manual at
                          http://journeytoforever.org/biofuel_library/ethanol_motherearth/meToC.html,
                          and the The Manual for the Home and Farm Production of Alcohol Fuel by S.W.
                          Mathewson at
                          http://journeytoforever.org/biofuel_library/ethanol_manual/manual_ToC.html
                          Regarding the choice of heating for the still - if you have 240V available
                          it is usually easiest to control & safer (particularly with internal
                          elements). Gas can be used, but more care is needed to keep the collection
                          container further away and not letting it overfill.

                          6) How do I make a whisky / vodka / rum / gin ?

                          Whiskey : Heat 4 kg cracked or crushed malt with 18 L of water to 63-65C,
                          and hold there for 1-1.5 hours. Heat to 73-75C, then strain off and keep
                          liquid, using 250 mL of hot water to rinse the grains. Cool to below 30C
                          (should have an initial specific gravity of 1.050). Add hydrated yeast &
                          leave to ferment (maintain at 26C) until airlock stops bubbling and final
                          SG of around 1.010. Let settle for a day, then syphon carefully into a pot
                          still. Discard the first 50 mL's, collect the next 2-3L of distillate or
                          until you start noticing the tails coming through.

                          Vodka : dissolve 5 kg of sugar & 60g of nutrients in 20L of water, cool to
                          below 30C and add hydrated yeast. Leave to ferment at 25C until below an SG
                          of around 0.990, then settle for a day. Syphon into a reflux or
                          fractionating still, and collect as per usual.

                          Rum : as per vodka, but use some brown sugar or mollasses, to give an
                          initial specific gravity (SG) of around 1.06 - 1.07. Run through either a
                          pot still, or a not-so-great reflux still.

                          Gin : make a very pure vodka, then add the following essence. Simmer 35g of
                          juniper berries in 350 mL of 50% vodka for ten minutes with the lid on, let
                          cool overnight, then filter through coffee filters. Use 5-10 mL of this
                          essence per bottle of vodka.

                          When doing any fermenting, take a lot of care to ensure that any items used
                          are clean/sterile (soaking them in a water + bleach (10 mL per litre) ), or
                          else the wash can start growing other things. Use a closed fermenter with
                          an airlock too, to let the CO2 out without letting wild yeasts, bugs etc
                          in. For more information about fermenting, see beer or wine homebrewing
                          sites.

                          7) Should I use sugar or grains/fruit ?

                          It depends on what sort of still you have, and what you are trying to make.
                          If you have a reflux or fractionating still, only use whatever is cheapest
                          (usually sugar), as the refluxing will strip out all the flavours anyhow.
                          If you have a pot still, and are after a bourban or whiskey, then you need
                          to go the grain route, or mollasses if after a rum. If you are trying to
                          make a neutral spirit for flavouring, go for sugar.

                          Basic guidelines for using them are ..
                          SUGAR. Wine yeast can use no more than 2.5lbs of sugar/1imp gal or
                          2.2lb/1U.S.gal or 1.25kg/5litres of must. This will produce 14%a.b.v. Honey
                          and liquid malt extract are 80% sugar so you need 1.5kg/5l must or mash.
                          Molasses is 50% sugar so you need 2.5kg/5l must or mash. Maple syrup is 32%
                          sugar. Carob beans are 45% sugar. Sugar beets are 15% sugar Grain malt is
                          60% sugar (starch converted to sugars) so you need 1.5kg/5l mash. Cooked
                          grain contains 60% convertible starch so you need 1.5kg/5l mash
                          FRUIT - Grapes contain the ideal sugar, water, acid balance. A sugar
                          content of 17-23% and a water content of about 80%. 8kg of grapes produces
                          5l of wine. Most common fruits (apples, plums, apricots) contain about 10%
                          sugar and 85% water. Cherries and figs contain 15% sugar. A fruit mash
                          could be 4kg fruit, (400g sugar content), 2l water (3l in pulp already),
                          800g additional sugar. Bananas are 17-24% sugar, 75% water. Acid content
                          0.3%. A banana mash could be 4kg of cooked bananas, 2l water (3l in pulp
                          already),400g sugar. Add 3lemons/5l for correct pH. Dates are 70% sugar,
                          20% water. Add acid to a date mash. Raisins and sultanas have a water
                          content of about 15% and a sugar content of 60%, grapes have a water
                          content of 75% and a sugar content of about 20%, so using 1.5-2kg/5l of
                          water appears about right if we want to reconstitute them.
                          ACID - 5g of citric acid (1tsp)/5l must raises acidity by 0.1%. 3g of
                          calcium carbonate powder lowers acidity by 0.1%. A pH of 5 is 0.4% acidity.
                          Winemakers aim for 0.6% acidity. Most common fruits are about 0.6% acid
                          content. For distilling, a higher acidity in the mash helps to suppress
                          bacteria. A high tannin content doesn't matter as we are not making wine.
                          Meaurements are logarithmic, so a pH of 4 is 10 times more acidic than a pH
                          of 5.
                          YEAST - Brewers (& possibly baker's yeast) can tolerate only 8% alcohol. A
                          bottom fermenting lager yeast ferments out all the sugars better than a top
                          fermenting ale yeast. A good wine yeast (Champagne, in the right
                          conditions, can tolerate 15%a.b.v. (up to 18%a.b.v. in optimal conditions -
                          no need to use expensive turbos). Wild yeasts vary, but some are very low -
                          this is a risky path. Whisky distillers often use a combination of yeasts -
                          initially a brewer's yeast because they believe it effects the flavor.

                          8) Can I use fruit wine ?

                          Sure, if you have it available. Again, using a pot still will result in a
                          brandy/grappa/schnapps, whereas a reflux still will just strip it down to
                          neutral spirit.

                          9) How do I get rid of that "off-taste" ?

                          That "rough moonshine edge" or "off-taste / wet cardboard smell" is due to
                          impurities such as the higher order alcohols, known as cogeners or fusel
                          oils. These will be present more when using a pot still, less if using a
                          reflux still, and just about absent if using a fractionating column. So one
                          way is to use a taller packed column and increase the amount of reflux
                          occuring. They can also indicate that you've tried to collect too much of
                          the alcohol, and have run into the "tails"; so finish collecting a little
                          bit earlier next time. Soaking tainted alcohol with activated carbon for a
                          week (or even months) will help remove some of this flavour - this is known
                          as "polishing" the spirit. I'm also suspecting that you need a little bit
                          of copper somewhere in the still where it can come in contact with the
                          vapour. The copper helps catalyse some of the sulphur, esters & organic
                          acids, reducing their odour & taste.

                          10) How do I measure the strength of it & dilute it ?

                          You need a hydrometer. This is a wee float, with a scale inside it. The
                          more alcohol that is present, the lighter the density of the liquid, so the
                          hydrometer sinks a bit lower. You then just read off the scale how much
                          alcohol is present. You need a seperate hydrometer for measuring the
                          density of the mash, as this is generally > 1.0, whereas the spirit is <
                          1.0, and they can't accurately do both ends of the scale.

                          11) How do I flavour/turn the vodka's into something else ?

                          There are now many commercial flavourings available, which turn vodka or
                          neutral alcohol into pretty decent gin or whiskey, or all manor of
                          liqueurs. See the commercial sites, like Des Zines
                          http://homepages.ihug.co.nz/~topkiwi or Ray Toms http://moonshine.co.nz/
                          for details. Or you can soak it with oak chips and make whiskey, or soak
                          fruits in it to make your own liqueurs.

                          12) What web resources are there ?

                          For more details, see :
                          Tony Ackland's http://homedistiller.org
                          Aaron Smiths's http://www.go.to/distillation
                          Steve Spence's http://www.webconx.com/ethanol.htm
                          StillMaker's http://www.Moonshine-Still.com
                          Biofuels Library http://journeytoforever.org/biofuel_library.html

                          13) How do I contact the NEW DISTILLERS news group ?

                          Both the NEW DISTILLERS and the DISTILLERS news groups are available via
                          YahooGroups, at http://www.yahoogroups.com . NEW DISTILLERS is, as the name
                          suggests, intended for those of you new to distilling and after simple,
                          straight-forward discussions, whereas the DISTILLERS group is a bit more
                          advanced, throwing in bits of design philosophy, theory, and alternative
                          ways of achieving the results. Both tend to overlap to some extent.

                          14) Can I run my car on it ?

                          You can run your car on alcohol over about 80% purity. Because any water
                          present will seperate out in the presence of the gasoline (and become a
                          problem), you either need to exclusively use the alcohol, or dry it right
                          out (eg 99%+ purity) if using it to mix with gasoline. See Steve Spences
                          site for more details, the Mother Earth Alcohol Fuel manual, or the The
                          Manual for the Home and Farm Production of Alcohol Fuel. In addition, in
                          the USA, you can get a "small fuel producer" permit, which allows small
                          scale distilling for "motor fuel" purposes. A nice advantage is that they
                          don't require denaturing for "fuel" used on the premises. The regulations
                          are posted at http://www.webconx.com/ethanolusaregs.htm

                          15) How do I convert between gallons and litres and ....

                          To convert between SI & Imperial units, multiply the first unit by the
                          conversion factor to get the second. Divide back to do it in reverse .eg 1L
                          = 0.264 US gal, so 20 L = 20 x 0.264 = 5.28 US gal, and 20 US gal / 0.264 =
                          75.76 L

                          1 L = 0.264 US gal = 0.221 UK gal
                          1 L = 1.057 US qt = 0.880 UK qt
                          1 kg = 2.204 lbm = 32.15 oz (troy) = 35.27 oz (av)
                          deg F = ((9/5) x deg C )+ 32
                          1m = 1000 mm = 39.37 inch = 3.28 ft = 1.09 yd

                          16) What is a "Thumper" ?

                          A "thumper" is an extra chamber sometimes fitted to a pot still. It can be
                          as simple as a glass jar with two holes in the lid. The off-take from the
                          still is fed into it, with the pipe running almost all the way to the
                          bottom of the jar; the jar is half filled with liquid (water or mash or
                          tails) so that the vapour from the still will bubble up through it; then
                          the vapour coming off it is collected & cooled as per normal. It acts as a
                          second distilling chamber using just the heat from the vapour, and lifts
                          the purity from 50-60% to 70-80%, hence improving what might otherwise be a
                          very mediocre design.

                          17) Can I use a Reflux Still to make Rum or Whisky ?

                          Yes you can. To do so, you need to carefully monitor the various
                          transitions between the foreshots, heads, middle run, and tails, and time
                          the collection of the middle run precisely. The reflux still allows you to
                          more precisely judge the changes between the various stages, and hence
                          target them accurately. A typical rum or whisky would be obtained by
                          discarding the foreshots, then collecting the heads, middle run, and then
                          begin the tails, until the purity has dropped to around 58-60% (81.4C). By
                          altering when to start collecting, and how late to time the final "cut",
                          various flavour profiles will result.
                          ------------------------------------------------------------------------
                          --------

                          http://homedistiller.org This page last modified 03/04/2002 20:40:14
                          email: ackland@...
                        • fhebert8@bellsouth.net
                          ... (solid alcohol), camp fuel,,
                          Message 12 of 29 , May 9, 2002
                          • 0 Attachment
                            >I am trying to find the process for making sterno,
                            (solid alcohol), camp fuel,,
                          • gringotony
                            ... Is this worth the effort - I think you can buy sterno cheaper than you can make it. And I think also that the days are gone when the rummies used to
                            Message 13 of 29 , May 9, 2002
                            • 0 Attachment
                              --- In new_distillers@y..., <fhebert8@b...> wrote:
                              >
                              > >I am trying to find the process for making sterno,
                              > (solid alcohol), camp fuel,,

                              Is this worth the effort - I think you can buy sterno cheaper than
                              you can make it. And I think also that the days are gone when the
                              rummies used to strain it through a sock and drink it!
                            • Tony & Elle Ackland
                              NEW DISTILLERS Frequently Asked Questions (June 02) Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at www.yahoogroups.com Please email
                              Message 14 of 29 , Aug 22, 2002
                              • 0 Attachment
                                "NEW DISTILLERS" Frequently Asked Questions (June'02)

                                Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at
                                www.yahoogroups.com

                                Please email any additions, corrections, clarifications required, etc
                                regarding the FAQ to Tony Ackland (ackland@...), however please
                                direct any general questions to the newsgroup itself.

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

                                1) Is distilling hard to do ?
                                2) Is it legal ?
                                3) Will it make me blind ?
                                4) Whats the difference between a pot still, reflux still, and
                                fractionating column ?
                                5) How do I get or make a still ?
                                6) How do I make a whisky / rum / vodka / gin ?
                                7) Should I use sugar or grains ?
                                8) Can I use fruit wine ?
                                9) How do I get rid of that "off-taste" ?
                                10) How do I measure the strength of it & dilute it ?
                                11) How do I flavour/turn the vodka's into something else ?
                                12) What web resources are there ?
                                13) How do I contact the NEW DISTILLERS news group ?
                                14) Can I run my car on it ?
                                15) How do I convert between gallons and litres and ....
                                16) What is a "Thumper" ?
                                17) Can I use a reflux still to make rum or whisky ?
                                18) Can methylated spirits be made safe to drink ?

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

                                1) Is distilling hard to do ?

                                Nope - if you can follow instructions enough to bake scones, then you can
                                sucessfully distil. To distil well however, will require you to understand
                                what you're doing, so read around and get a bit of information under your
                                belt before you begin.

                                2) Is it legal ?

                                Probably not. It is only legal in New Zealand, and some European countries
                                turn a blind eye to it, but elsewhere it is illegal, with punishment
                                ranging from fines to imprisonment or floggings. This action against it is
                                usually the result of either religous beliefs (right or wrong), but more
                                generally due to the great revenue base it provides Governements through
                                excise taxes. So if you are going to distil, just be aware of the potential
                                legal ramifications.

                                3) Will it make me blind ?

                                Not if you're careful. This pervasive question is due to moonshine lore,
                                which abounds with myths of blindness, but few actual documented cases. The
                                concern is due to the presence of methanol (wood alcohol), an optic nerve
                                poison, which can be present in small amounts when fermenting grains or
                                fruits high in pectin. This methanol comes off first from the still, so it
                                is easily segregated and discarded. A simple rule of thumb for this is to
                                throw away the first 50 mL you collect (per 20 L mash used). Probably the
                                greatest risk to your health during distilling is the risk of fire -
                                collecting a flammable liquid near a heat source. So keep a fire
                                extinguisher nearby.

                                4) Whats the difference between a pot still, reflux still, and
                                fractionating column ?

                                A pot still simply collects and condenses the alcohol vapours that come off
                                the boiling mash. This will result in an alcohol at about 40-60% purity,
                                with plenty of flavour in it. If this distillate were put through the pot
                                still again, it would increase in purity to around 70-85% purity, and lose
                                a bit of its flavour.

                                A reflux still does these multiple distillations in one single go, by
                                having some packing in a column between the condensor & the pot, and
                                allowing some of the vapour to condense and trickle back down through the
                                packing. This "reflux" of liquid helps clean the rising vapour and increase
                                the % purity. The taller the packed column, and the more reflux liquid, the
                                purer the product will be. The advantage of doing this is that it will
                                result in a clean vodka, with little flavour to it - ideal for mixing with
                                flavours etc.

                                A fractionating column is a pure form of the reflux still. It will condense
                                all the vapour at the top of the packing, and return about 9/10 back down
                                the column. The column will be quite tall - say 600-1200mm (2-4 foot), and
                                packed with a material high in surface area, but which takes up little
                                space (pot scrubbers are good for this). It will result in an alcohol 95%+
                                pure (the theoretical limit without using a vacuum is 96.48 %(by volume)),
                                with no other tastes or impurities in it.

                                5) How do I get or make a still ?

                                If you're after a pot still, these are generally home made using what-ever
                                you have at hand - say copper tubing and old water heaters or pressure
                                cookers. Reflux stills can be made from plans on the net, or bought from
                                several manufacturers. For reflux stil plans see Stillmakers "Build a World
                                Class Distillation Apparatus" at http://www.Moonshine-Still.com (Free!) or
                                Gert Strands : http://partyman.se/Engelsk/default.htm (US$5). A good book
                                is Ian Smileys "Making Pure Corn Whisky" at
                                http://www.magma.ca/~smiley/main.htm, with full design details. For an
                                excellent book on all aspects of still design, see "The Compleat Distiller"
                                at http://www.amphora-society.com See the list of "web resources" below
                                for links to sites selling ready-made stills. For fuel alcohol stills see
                                the Mother Earth Alcohol Fuel manual at
                                http://journeytoforever.org/biofuel_library/ethanol_motherearth/meToC.html,
                                and the The Manual for the Home and Farm Production of Alcohol Fuel by S.W.
                                Mathewson at
                                http://journeytoforever.org/biofuel_library/ethanol_manual/manual_ToC.html

                                Regarding the choice of heating for the still - if you have 240V available
                                it is usually easiest to control & safer (particularly with internal
                                elements). Gas can be used, but more care is needed to keep the collection
                                container further away and not letting it overfill.

                                6) How do I make a whisky / vodka / rum / gin ?

                                Whiskey : Heat 4 kg cracked or crushed malt with 18 L of water to 63-65C,
                                and hold there for 1-1.5 hours. Heat to 73-75C, then strain off and keep
                                liquid, using 250 mL of hot water to rinse the grains. Cool to below 30C
                                (should have an initial specific gravity of 1.050). Add hydrated yeast &
                                leave to ferment (maintain at 26C) until airlock stops bubbling and final
                                SG of around 1.010. Let settle for a day, then syphon carefully into a
                                pot still. Discard the first 50 mL's, collect the next 2-3L of distillate
                                or until you start noticing the tails coming through.

                                Vodka : dissolve 5 kg of sugar & 60g of nutrients in 20L of water, cool to
                                below 30C and add hydrated yeast. Leave to ferment at 25C until below an SG
                                of around 0.990, then settle for a day. Syphon into a reflux or
                                fractionating still, and collect as per usual.

                                Rum : as per vodka, but use some brown sugar or mollasses, to give an
                                initial specific gravity (SG) of around 1.06 - 1.07. Run through either a
                                pot still, or a not-so-great reflux still.

                                Gin : make a very pure vodka, then add the following essence. Simmer 35g of
                                juniper berries in 350 mL of 50% vodka for ten minutes with the lid on, let
                                cool overnight, then filter through coffee filters. Use 5-10 mL of this
                                essence per bottle of vodka.

                                When doing any fermenting, take a lot of care to ensure that any items used
                                are clean/sterile (soaking them in a water + bleach (10 mL per litre) ), or
                                else the wash can start growing other things. Use a closed fermenter with
                                an airlock too, to let the CO2 out without letting wild yeasts, bugs etc
                                in. For more information about fermenting, see beer or wine homebrewing
                                sites.

                                7) Should I use sugar or grains/fruit ?

                                It depends on what sort of still you have, and what you are trying to make.
                                If you have a reflux or fractionating still, only use whatever is cheapest
                                (usually sugar), as the refluxing will strip out all the flavours anyhow.
                                If you have a pot still, and are after a bourban or whiskey, then you need
                                to go the grain route, or mollasses if after a rum. If you are trying to
                                make a neutral spirit for flavouring, go for sugar.

                                Basic guidelines for using them are ..
                                SUGAR. Wine yeast can use no more than 2.5lbs of sugar/1imp gal or
                                2.2lb/1U.S.gal or 1.25kg/5litres of must. This will produce 14%a.b.v. Honey
                                and liquid malt extract are 80% sugar so you need 1.5kg/5l must or mash.
                                Molasses is 50% sugar so you need 2.5kg/5l must or mash. Maple syrup is 32%
                                sugar. Carob beans are 45% sugar. Sugar beets are 15% sugar Grain malt is
                                60% sugar (starch converted to sugars) so you need 1.5kg/5l mash. Cooked
                                grain contains 60% convertible starch so you need 1.5kg/5l mash
                                FRUIT - Grapes contain the ideal sugar, water, acid balance. A sugar
                                content of 17-23% and a water content of about 80%. 8kg of grapes produces
                                5l of wine. Most common fruits (apples, plums, apricots) contain about 10%
                                sugar and 85% water. Cherries and figs contain 15% sugar. A fruit mash
                                could be 4kg fruit, (400g sugar content), 2l water (3l in pulp already),
                                800g additional sugar. Bananas are 17-24% sugar, 75% water. Acid content
                                0.3%. A banana mash could be 4kg of cooked bananas, 2l water (3l in pulp
                                already),400g sugar. Add 3lemons/5l for correct pH. Dates are 70% sugar,
                                20% water. Add acid to a date mash. Raisins and sultanas have a water
                                content of about 15% and a sugar content of 60%, grapes have a water
                                content of 75% and a sugar content of about 20%, so using 1.5-2kg/5l of
                                water appears about right if we want to reconstitute them.
                                ACID - 5g of citric acid (1tsp)/5l must raises acidity by 0.1%. 3g of
                                calcium carbonate powder lowers acidity by 0.1%. A pH of 5 is 0.4% acidity.
                                Winemakers aim for 0.6% acidity. Most common fruits are about 0.6% acid
                                content. For distilling, a higher acidity in the mash helps to suppress
                                bacteria. A high tannin content doesn't matter as we are not making wine.
                                Meaurements are logarithmic, so a pH of 4 is 10 times more acidic than a pH
                                of 5.
                                YEAST - Brewers (& possibly baker's yeast) can tolerate only 8% alcohol. A
                                bottom fermenting lager yeast ferments out all the sugars better than a top
                                fermenting ale yeast. A good wine yeast (Champagne, in the right
                                conditions, can tolerate 15%a.b.v. (up to 18%a.b.v. in optimal conditions -
                                no need to use expensive turbos). Wild yeasts vary, but some are very low -
                                this is a risky path. Whisky distillers often use a combination of yeasts -
                                initially a brewer's yeast because they believe it effects the flavor.

                                8) Can I use fruit wine ?

                                Sure, if you have it available. Again, using a pot still will result in a
                                brandy/grappa/schnapps, whereas a reflux still will just strip it down to
                                neutral spirit.

                                9) How do I get rid of that "off-taste" ?

                                That "rough moonshine edge" or "off-taste / wet cardboard smell" is due to
                                impurities such as the higher order alcohols, known as cogeners or fusel
                                oils. These will be present more when using a pot still, less if using a
                                reflux still, and just about absent if using a fractionating column. So one
                                way is to use a taller packed column and increase the amount of reflux
                                occuring. They can also indicate that you've tried to collect too much of
                                the alcohol, and have run into the "tails"; so finish collecting a little
                                bit earlier next time. Soaking tainted alcohol with activated carbon for a
                                week (or even months) will help remove some of this flavour - this is known
                                as "polishing" the spirit. I'm also suspecting that you need a little bit
                                of copper somewhere in the still where it can come in contact with the
                                vapour. The copper helps catalyse some of the sulphur, esters & organic
                                acids, reducing their odour & taste.

                                10) How do I measure the strength of it & dilute it ?

                                You need a hydrometer. This is a wee float, with a scale inside it. The
                                more alcohol that is present, the lighter the density of the liquid, so the
                                hydrometer sinks a bit lower. You then just read off the scale how much
                                alcohol is present. You need a seperate hydrometer for measuring the
                                density of the mash, as this is generally > 1.0, whereas the spirit is <
                                1.0, and they can't accurately do both ends of the scale.

                                11) How do I flavour/turn the vodka's into something else ?

                                There are now many commercial flavourings available, which turn vodka or
                                neutral alcohol into pretty decent gin or whiskey, or all manor of
                                liqueurs. See the commercial sites, like Des Zines
                                http://homepages.ihug.co.nz/~topkiwi or Ray Toms http://moonshine.co.nz/
                                for details. Or you can soak it with oak chips and make whiskey, or soak
                                fruits in it to make your own liqueurs.

                                12) What web resources are there ?

                                For more details, see :
                                Tony Ackland's http://homedistiller.org
                                Aaron Smiths's http://www.go.to/distillation
                                Steve Spence's http://www.webconx.com/ethanol.htm
                                StillMaker's http://www.Moonshine-Still.com
                                Biofuels Library http://journeytoforever.org/biofuel_library.html

                                13) How do I contact the NEW DISTILLERS news group ?

                                Both the NEW DISTILLERS and the DISTILLERS news groups are available via
                                YahooGroups, at http://www.yahoogroups.com . NEW DISTILLERS is, as the name
                                suggests, intended for those of you new to distilling and after simple,
                                straight-forward discussions, whereas the DISTILLERS group is a bit more
                                advanced, throwing in bits of design philosophy, theory, and alternative
                                ways of achieving the results. Both tend to overlap to some extent.

                                14) Can I run my car on it ?

                                You can run your car on alcohol over about 80% purity. Because any water
                                present will seperate out in the presence of the gasoline (and become a
                                problem), you either need to exclusively use the alcohol, or dry it right
                                out (eg 99%+ purity) if using it to mix with gasoline. See Steve Spences
                                site for more details, the Mother Earth Alcohol Fuel manual, or the The
                                Manual for the Home and Farm Production of Alcohol Fuel. In addition, in
                                the USA, you can get a "small fuel producer" permit, which allows small
                                scale distilling for "motor fuel" purposes. A nice advantage is that they
                                don't require denaturing for "fuel" used on the premises. The regulations
                                are posted at http://www.webconx.com/ethanolusaregs.htm

                                15) How do I convert between gallons and litres and ....

                                To convert between SI & Imperial units, multiply the first unit by the
                                conversion factor to get the second. Divide back to do it in reverse .eg 1L
                                = 0.264 US gal, so 20 L = 20 x 0.264 = 5.28 US gal, and 20 US gal / 0.264 =
                                75.76 L

                                1 L = 0.264 US gal = 0.221 UK gal
                                1 L = 1.057 US qt = 0.880 UK qt
                                1 kg = 2.204 lbm = 32.15 oz (troy) = 35.27 oz (av)
                                deg F = ((9/5) x deg C )+ 32
                                1m = 1000 mm = 39.37 inch = 3.28 ft = 1.09 yd

                                16) What is a "Thumper" ?

                                A "thumper" is an extra chamber sometimes fitted to a pot still. It can be
                                as simple as a glass jar with two holes in the lid. The off-take from the
                                still is fed into it, with the pipe running almost all the way to the
                                bottom of the jar; the jar is half filled with liquid (water or mash or
                                tails) so that the vapour from the still will bubble up through it; then
                                the vapour coming off it is collected & cooled as per normal. It acts as a
                                second distilling chamber using just the heat from the vapour, and lifts
                                the purity from 50-60% to 70-80%, hence improving what might otherwise be a
                                very mediocre design.

                                17) Can I use a Reflux Still to make Rum or Whisky ?

                                Yes you can. To do so, you need to carefully monitor the various
                                transitions between the foreshots, heads, middle run, and tails, and time
                                the collection of the middle run precisely. The reflux still allows you to
                                more precisely judge the changes between the various stages, and hence
                                target them accurately. A typical rum or whisky would be obtained by
                                discarding the foreshots, then collecting the heads, middle run, and then
                                begin the tails, until the purity has dropped to around 58-60% (81.4C). By
                                altering when to start collecting, and how late to time the final "cut",
                                various flavour profiles will result.

                                18) Can Methylated Spirits be made safe to Drink ?

                                No. Methylated spirits (aka meths) is a mixture of ethanol and (poisonous)
                                methanol, with a denturant added to make it foul tasting. There is no
                                effective way of seperating them, be it by distilling, using carbon, or
                                filtering through bread (old wives tale). Do not add meths to anything you
                                ever intend to distill or drink, and don't try using it in any form - it
                                will still be poisonous. Keep it for cleaning and starting the BBQ with.
                                ------------------------------------------------------------------------
                                --------

                                http://homedistiller.org This page last modified 05/26/2002 17:39:28
                                email: ackland@...
                              • Jim Long
                                Tony & Elle Ackland wrote: NEW DISTILLERS Frequently Asked Questions (June 02) Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at
                                Message 15 of 29 , Aug 22, 2002
                                • 0 Attachment

                                   

                                   Tony & Elle Ackland wrote:

                                  "NEW DISTILLERS" Frequently Asked Questions (June'02)

                                  Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at
                                  www.yahoogroups.com

                                  BRAVO !!  I have been a member of this group only about a month and a half, and have read all the new postings and alot of the old postings. I think this Post has to be about the best! As I am completely new to all of this and this post has answered alot of the thoughts that I have had.

                                   As a complete beginer in the art of distillation I can honestly say that this post is guite informative for the individual that wants to learn.

                                   Thanks for all the information on the art,and for the wealth of knowledge that you all share.

                                   Harley

                                   



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                                    individual(s) named above. If you, the reader of this message, are not the intended recipient, you are hereby notified that
                                    you should not further disseminate, distribute, or forward this E-mail message. If you have received this E-mail in error,
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                                • MCZAR101@AOL.COM
                                  I HAVE TO DITTO THAT....THANK GOD FOR FREEDOM OF SPEECH AND THE NET....
                                  Message 16 of 29 , Aug 22, 2002
                                  • 0 Attachment
                                    <PRE>I HAVE TO DITTO THAT....THANK GOD FOR FREEDOM OF SPEECH AND THE NET....
                                  • bokakob
                                    Thank you for your continuous efforts supporting this group. I find your advice and critisizm being invaluable. Thanks again. AND I AM RIGHT IN THIS!!! Cheers,
                                    Message 17 of 29 , Aug 22, 2002
                                    • 0 Attachment
                                      Thank you for your continuous efforts supporting this group. I find
                                      your advice and critisizm being invaluable. Thanks again.

                                      AND I AM RIGHT IN THIS!!!

                                      Cheers, Alex...



                                      --- In new_distillers@y..., Tony & Elle Ackland <Tony.Ackland@c...>
                                      wrote:
                                      > "NEW DISTILLERS" Frequently Asked Questions (June'02)
                                      >
                                    • Tony & Elle Ackland
                                      Hmmm.... I ve been a bit slack about getting this out on a regular basis. Any suggestions for additions/changes etc ?
                                      Message 18 of 29 , Nov 12, 2002
                                      • 0 Attachment
                                        Hmmm.... I've been a bit slack about getting this out on a regular basis.
                                        Any suggestions for additions/changes etc ?

                                        ******************************************************************
                                        "NEW DISTILLERS" Frequently Asked Questions (June'02)

                                        Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at
                                        www.yahoogroups.com

                                        Please email any additions, corrections, clarifications required, etc
                                        regarding the FAQ to Tony Ackland (ackland@...), however please
                                        direct any general questions to the newsgroup itself.

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

                                        1) Is distilling hard to do ?
                                        2) Is it legal ?
                                        3) Will it make me blind ?
                                        4) Whats the difference between a pot still, reflux still, and
                                        fractionating column ?
                                        5) How do I get or make a still ?
                                        6) How do I make a whisky / rum / vodka / gin ?
                                        7) Should I use sugar or grains ?
                                        8) Can I use fruit wine ?
                                        9) How do I get rid of that "off-taste" ?
                                        10) How do I measure the strength of it & dilute it ?
                                        11) How do I flavour/turn the vodka's into something else ?
                                        12) What web resources are there ?
                                        13) How do I contact the NEW DISTILLERS news group ?
                                        14) Can I run my car on it ?
                                        15) How do I convert between gallons and litres and ....
                                        16) What is a "Thumper" ?
                                        17) Can I use a reflux still to make rum or whisky ?
                                        18) Can methylated spirits be made safe to drink ?

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

                                        1) Is distilling hard to do ?

                                        Nope - if you can follow instructions enough to bake scones, then you can
                                        sucessfully distil. To distil well however, will require you to understand
                                        what you're doing, so read around and get a bit of information under your
                                        belt before you begin.

                                        2) Is it legal ?

                                        Probably not. It is only legal in New Zealand, and some European countries
                                        turn a blind eye to it, but elsewhere it is illegal, with punishment
                                        ranging from fines to imprisonment or floggings. This action against it is
                                        usually the result of either religous beliefs (right or wrong), but more
                                        generally due to the great revenue base it provides Governements through
                                        excise taxes. So if you are going to distil, just be aware of the potential
                                        legal ramifications.

                                        3) Will it make me blind ?

                                        Not if you're careful. This pervasive question is due to moonshine lore,
                                        which abounds with myths of blindness, but few actual documented cases. The
                                        concern is due to the presence of methanol (wood alcohol), an optic nerve
                                        poison, which can be present in small amounts when fermenting grains or
                                        fruits high in pectin. This methanol comes off first from the still, so it
                                        is easily segregated and discarded. A simple rule of thumb for this is to
                                        throw away the first 50 mL you collect (per 20 L mash used). Probably the
                                        greatest risk to your health during distilling is the risk of fire -
                                        collecting a flammable liquid near a heat source. So keep a fire
                                        extinguisher nearby.

                                        4) Whats the difference between a pot still, reflux still, and fractiona
                                        ting column ?

                                        A pot still simply collects and condenses the alcohol vapours that come off
                                        the boiling mash. This will result in an alcohol at about 40-60% purity,
                                        with plenty of flavour in it. If this distillate were put through the pot
                                        still again, it would increase in purity to around 70-85% purity, and lose
                                        a bit of its flavour.

                                        A reflux still does these multiple distillations in one single go, by
                                        having some packing in a column between the condensor & the pot, and
                                        allowing some of the vapour to condense and trickle back down through the
                                        packing. This "reflux" of liquid helps clean the rising vapour and increase
                                        the % purity. The taller the packed column, and the more reflux liquid, the
                                        purer the product will be. The advantage of doing this is that it will
                                        result in a clean vodka, with little flavour to it - ideal for mixing with
                                        flavours etc.

                                        A fractionating column is a pure form of the reflux still. It will condense
                                        all the vapour at the top of the packing, and return about 9/10 back down
                                        the column. The column will be quite tall - say 600-1200mm (2-4 foot), and
                                        packed with a material high in surface area, but which takes up little
                                        space (pot scrubbers are good for this). It will result in an alcohol 95%+
                                        pure (the theoretical limit without using a vacuum is 96.48 %(by volume)),
                                        with no other tastes or impurities in it.

                                        5) How do I get or make a still ?

                                        If you're after a pot still, these are generally home made using what-ever
                                        you have at hand - say copper tubing and old water heaters or pressure
                                        cookers. Reflux stills can be made from plans on the net, or bought from
                                        several manufacturers. For reflux stil plans see Stillmakers "Build a World
                                        Class Distillation Apparatus" at http://www.Moonshine-Still.com (Free!) or
                                        Gert Strands : http://partyman.se/Engelsk/default.htm (US$5). A good book
                                        is Ian Smileys "Making Pure Corn Whisky" at
                                        http://www.magma.ca/~smiley/main.htm, with full design details. For an
                                        excellent book on all aspects of still design, see "The Compleat Distiller"
                                        at http://www.amphora-society.com See the list of "web resources" below
                                        for links to sites selling ready-made stills. For fuel alcohol stills see
                                        the Mother Earth Alcohol Fuel manual at
                                        http://journeytoforever.org/biofuel_library/ethanol_motherearth/meToC.html,
                                        and the The Manual for the Home and Farm Production of Alcohol Fuel by S.W.
                                        Mathewson at
                                        http://journeytoforever.org/biofuel_library/ethanol_manual/manual_ToC.html

                                        Regarding the choice of heating for the still - if you have 240V available
                                        it is usually easiest to control & safer (particularly with internal
                                        elements). Gas can be used, but more care is needed to keep the collection
                                        container further away and not letting it overfill.

                                        6) How do I make a whisky / vodka / rum / gin ?

                                        Whiskey : Heat 4 kg cracked or crushed malt with 18 L of water to 63-65C,
                                        and hold there for 1-1.5 hours. Heat to 73-75C, then strain off and keep
                                        liquid, using 250 mL of hot water to rinse the grains. Cool to below 30C
                                        (should have an initial specific gravity of 1.050). Add hydrated yeast &
                                        leave to ferment (maintain at 26C) until airlock stops bubbling and final
                                        SG of around 1.010. Let settle for a day, then syphon carefully into a pot
                                        still. Discard the first 50 mL's, collect the next 2-3L of distillate or
                                        until you start noticing the tails coming through.

                                        Vodka : dissolve 5 kg of sugar & 60g of nutrients in 20L of water, cool to
                                        below 30C and add hydrated yeast. Leave to ferment at 25C until below an SG
                                        of around 0.990, then settle for a day. Syphon into a reflux or
                                        fractionating still, and collect as per usual.

                                        Rum : as per vodka, but use some brown sugar or mollasses, to give an
                                        initial specific gravity (SG) of around 1.06 - 1.07. Run through either a
                                        pot still, or a not-so-great reflux still.

                                        Gin : make a very pure vodka, then add the following essence. Simmer 35g of
                                        juniper berries in 350 mL of 50% vodka for ten minutes with the lid on, let
                                        cool overnight, then filter through coffee filters. Use 5-10 mL of this
                                        essence per bottle of vodka.

                                        When doing any fermenting, take a lot of care to ensure that any items used
                                        are clean/sterile (soaking them in a water + bleach (10 mL per litre) ), or
                                        else the wash can start growing other things. Use a closed fermenter with
                                        an airlock too, to let the CO2 out without letting wild yeasts, bugs etc
                                        in. For more information about fermenting, see beer or wine homebrewing
                                        sites.

                                        7) Should I use sugar or grains/fruit ?

                                        It depends on what sort of still you have, and what you are trying to make.
                                        If you have a reflux or fractionating still, only use whatever is cheapest
                                        (usually sugar), as the refluxing will strip out all the flavours anyhow.
                                        If you have a pot still, and are after a bourban or whiskey, then you need
                                        to go the grain route, or mollasses if after a rum. If you are trying to
                                        make a neutral spirit for flavouring, go for sugar.

                                        Basic guidelines for using them are ..

                                        SUGAR. Wine yeast can use no more than 2.5lbs of sugar/1imp gal or
                                        2.2lb/1U.S.gal or 1.25kg/5litres of must. This will produce 14%a.b.v. Honey
                                        and liquid malt extract are 80% sugar so you need 1.5kg/5l must or mash.
                                        Molasses is 50% sugar so you need 2.5kg/5l must or mash. Maple syrup is 32%
                                        sugar. Carob beans are 45% sugar. Sugar beets are 15% sugar Grain malt is
                                        60% sugar (starch converted to sugars) so you need 1.5kg/5l mash. Cooked
                                        grain contains 60% convertible starch so you need 1.5kg/5l mash

                                        FRUIT - Grapes contain the ideal sugar, water, acid balance. A sugar
                                        content of 17-23% and a water content of about 80%. 8kg of grapes produces
                                        5l of wine. Most common fruits (apples, plums, apricots) contain about 10%
                                        sugar and 85% water. Cherries and figs contain 15% sugar. A fruit mash
                                        could be 4kg fruit, (400g sugar content), 2l water (3l in pulp already),
                                        800g additional sugar. Bananas are 17-24% sugar, 75% water. Acid content
                                        0.3%. A banana mash could be 4kg of cooked bananas, 2l water (3l in pulp
                                        already),400g sugar. Add 3lemons/5l for correct pH. Dates are 70% sugar,
                                        20% water. Add acid to a date mash. Raisins and sultanas have a water
                                        content of about 15% and a sugar content of 60%, grapes have a water
                                        content of 75% and a sugar content of about 20%, so using 1.5-2kg/5l of
                                        water appears about right if we want to reconstitute them.

                                        ACID - 5g of citric acid (1tsp)/5l must raises acidity by 0.1%. 3g of
                                        calcium carbonate powder lowers acidity by 0.1%. A pH of 5 is 0.4% acidity.
                                        Winemakers aim for 0.6% acidity. Most common fruits are about 0.6% acid
                                        content. For distilling, a higher acidity in the mash helps to suppress
                                        bacteria. A high tannin content doesn't matter as we are not making wine.
                                        Meaurements are logarithmic, so a pH of 4 is 10 times more acidic than a pH
                                        of 5.

                                        YEAST - Brewers (& possibly baker's yeast) can tolerate only 8% alcohol. A
                                        bottom fermenting lager yeast ferments out all the sugars better than a top
                                        fermenting ale yeast. A good wine yeast (Champagne, in the right
                                        conditions, can tolerate 15%a.b.v. (up to 18%a.b.v. in optimal conditions -
                                        no need to use expensive turbos). Wild yeasts vary, but some are very low -
                                        this is a risky path. Whisky distillers often use a combination of yeasts -
                                        initially a brewer's yeast because they believe it effects the flavor.

                                        8) Can I use fruit wine ?

                                        Sure, if you have it available. Again, using a pot still will result in a
                                        brandy/grappa/schnapps, whereas a reflux still will just strip it down to
                                        neutral spirit.

                                        9) How do I get rid of that "off-taste" ?

                                        That "rough moonshine edge" or "off-taste / wet cardboard smell" is due to
                                        impurities such as the higher order alcohols, known as cogeners or fusel
                                        oils. These will be present more when using a pot still, less if using a
                                        reflux still, and just about absent if using a fractionating column. So one
                                        way is to use a taller packed column and increase the amount of reflux
                                        occuring. They can also indicate that you've tried to collect too much of
                                        the alcohol, and have run into the "tails"; so finish collecting a little
                                        bit earlier next time. Soaking tainted alcohol with activated carbon for a
                                        week (or even months) will help remove some of this flavour - this is known
                                        as "polishing" the spirit. I'm also suspecting that you need a little bit
                                        of copper somewhere in the still where it can come in contact with the
                                        vapour. The copper helps catalyse some of the sulphur, esters & organic
                                        acids, reducing their odour & taste.

                                        10) How do I measure the strength of it & dilute it ?

                                        You need a hydrometer. This is a wee float, with a scale inside it. The
                                        more alcohol that is present, the lighter the density of the liquid, so the
                                        hydrometer sinks a bit lower. You then just read off the scale how much
                                        alcohol is present. You need a seperate hydrometer for measuring the
                                        density of the mash, as this is generally > 1.0, whereas the spirit is <
                                        1.0, and they can't accurately do both ends of the scale.

                                        11) How do I flavour/turn the vodka's into something else ?

                                        There are now many commercial flavourings available, which turn vodka or
                                        neutral alcohol into pretty decent gin or whiskey, or all manor of
                                        liqueurs. See the commercial sites, like Des Zines
                                        http://homepages.ihug.co.nz/~topkiwi or Ray Toms http://moonshine.co.nz/
                                        for details. Or you can soak it with oak chips and make whiskey, or soak
                                        fruits in it to make your own liqueurs.

                                        12) What web resources are there ?

                                        For more details, see :
                                        Tony Ackland's http://homedistiller.org
                                        Aaron Smiths's http://www.go.to/distillation
                                        Steve Spence's http://www.webconx.com/ethanol.htm
                                        StillMaker's http://www.Moonshine-Still.com
                                        Biofuels Library http://journeytoforever.org/biofuel_library.html

                                        13) How do I contact the NEW DISTILLERS news group ?

                                        Both the NEW DISTILLERS and the DISTILLERS news groups are available via
                                        YahooGroups, at http://www.yahoogroups.com . NEW DISTILLERS is, as the name
                                        suggests, intended for those of you new to distilling and after simple,
                                        straight-forward discussions, whereas the DISTILLERS group is a bit more
                                        advanced, throwing in bits of design philosophy, theory, and alternative
                                        ways of achieving the results. Both tend to overlap to some extent.

                                        14) Can I run my car on it ?

                                        You can run your car on alcohol over about 80% purity. Because any water
                                        present will seperate out in the presence of the gasoline (and become a
                                        problem), you either need to exclusively use the alcohol, or dry it right
                                        out (eg 99%+ purity) if using it to mix with gasoline. See Steve Spences
                                        site for more details, the Mother Earth Alcohol Fuel manual, or the The
                                        Manual for the Home and Farm Production of Alcohol Fuel. In addition, in
                                        the USA, you can get a "small fuel producer" permit, which allows small
                                        scale distilling for "motor fuel" purposes. A nice advantage is that they
                                        don't require denaturing for "fuel" used on the premises. The regulations
                                        are posted at http://www.webconx.com/ethanolusaregs.htm

                                        15) How do I convert between gallons and litres and ....

                                        To convert between SI & Imperial units, multiply the first unit by the
                                        conversion factor to get the second. Divide back to do it in reverse .eg 1L
                                        = 0.264 US gal, so 20 L = 20 x 0.264 = 5.28 US gal, and 20 US gal / 0.264 =
                                        75.76 L

                                        1 L = 0.264 US gal = 0.221 UK gal
                                        1 L = 1.057 US qt = 0.880 UK qt
                                        1 kg = 2.204 lbm = 32.15 oz (troy) = 35.27 oz (av)
                                        deg F = ((9/5) x deg C )+ 32
                                        1m = 1000 mm = 39.37 inch = 3.28 ft = 1.09 yd

                                        16) What is a "Thumper" ?

                                        A "thumper" is an extra chamber sometimes fitted to a pot still. It can be
                                        as simple as a glass jar with two holes in the lid. The off-take from the
                                        still is fed into it, with the pipe running almost all the way to the
                                        bottom of the jar; the jar is half filled with liquid (water or mash or
                                        tails) so that the vapour from the still will bubble up through it; then
                                        the vapour coming off it is collected & cooled as per normal. It acts as a
                                        second distilling chamber using just the heat from the vapour, and lifts
                                        the purity from 50-60% to 70-80%, hence improving what might otherwise be a
                                        very mediocre design.

                                        17) Can I use a Reflux Still to make Rum or Whisky ?

                                        Yes you can. To do so, you need to carefully monitor the various
                                        transitions between the foreshots, heads, middle run, and tails, and time
                                        the collection of the middle run precisely. The reflux still allows you to
                                        more precisely judge the changes between the various stages, and hence
                                        target them accurately. A typical rum or whisky would be obtained by
                                        discarding the foreshots, then collecting the heads, middle run, and then
                                        begin the tails, until the purity has dropped to around 58-60% (81.4C). By
                                        altering when to start collecting, and how late to time the final "cut",
                                        various flavour profiles will result.

                                        18) Can Methylated Spirits be made safe to Drink ?

                                        No. Methylated spirits (aka meths) is a mixture of ethanol and (poisonous)
                                        methanol, with a denturant added to make it foul tasting. There is no
                                        effective way of seperating them, be it by distilling, using carbon, or
                                        filtering through bread (old wives tale). Do not add meths to anything you
                                        ever intend to distill or drink, and don't try using it in any form - it
                                        will still be poisonous. Keep it for cleaning and starting the BBQ with.
                                      • BOKAKOB
                                        Hey, Tony your site is G*R*E*A*T!!! Whant I noticed in this group there are many questions like this: - how to run pot still and its cut-off poitnts? - how to
                                        Message 19 of 29 , Nov 14, 2002
                                        • 0 Attachment

                                          Hey, Tony your site is G*R*E*A*T!!! Whant I noticed in this group there are many questions like this:

                                          - how to run pot still and its cut-off poitnts?
                                          - how to run a reflux and compound stills?
                                          - how to make a sugar wash?

                                          I thiught a very basic bible-like rigid directives would help to faithfuls...
                                          This way this list becomes a compressed essence of your site!

                                           Tony & Elle Ackland <Tony.Ackland@...> wrote:

                                          Hmmm.... I've been a bit slack about getting this out on a regular basis.
                                          Any suggestions for additions/changes etc ?


                                          I can be wrong I must say.
                                          Cheers, Alex...



                                          Do you Yahoo!?
                                          New DSL Internet Access from SBC & Yahoo!

                                        • Tony & Elle Ackland
                                          NEW DISTILLERS Frequently Asked Questions (Feb 03) Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at www.yahoogroups.com Please email any
                                          Message 20 of 29 , Feb 14, 2003
                                          • 0 Attachment
                                            "NEW DISTILLERS" Frequently Asked Questions (Feb'03)
                                            Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at
                                            www.yahoogroups.com
                                            Please email any additions, corrections, clarifications required, etc
                                            regarding the FAQ to Tony Ackland (ackland@...), however please
                                            direct any general questions to the newsgroup itself.
                                            *******************************************************************
                                            1) Is distilling hard to do ?
                                            2) Is it legal ?
                                            3) Will it make me blind ?
                                            4) Whats the difference between a pot still, reflux still, and
                                            fractionating column ?
                                            5) How do I get or make a still ?
                                            6) How do I make a whisky / rum / vodka / gin ?
                                            7) Should I use sugar or grains ?
                                            8) Can I use fruit wine ?
                                            9) How do I make a Turbo-all-sugar wash ?
                                            10) How do I run a Pot still ?
                                            11) How do I run a Reflux still ?
                                            12) Can I use a reflux still to make rum or whisky ?
                                            13) How do I measure the strength of it & dilute it ?
                                            14) How do I get rid of that "off-taste" ?
                                            15) Why do my spirits turn cloudy when diluted ?
                                            16) How do I flavour/turn the vodka's into something else ?
                                            17) What web resources are there ?
                                            18) How do I contact the NEW DISTILLERS news group ?
                                            19) Can I run my car on it ?
                                            20) How do I convert between gallons and litres and ....
                                            21) What is a "Thumper" ?
                                            22) Can methylated spirits be made safe to drink ?
                                            **********************************************************************
                                            1) Is distilling hard to do ?
                                            Nope - if you can follow instructions enough to bake scones, then you can
                                            sucessfully distil. To distil well however, will require you to understand
                                            what you're doing, so read around and get a bit of information under your
                                            belt before you begin.
                                            2) Is it legal ?
                                            Probably not. It is only legal in New Zealand, and some European countries
                                            turn a blind eye to it, but elsewhere it is illegal, with punishment
                                            ranging from fines to imprisonment or floggings. This action against it is
                                            usually the result of either religous beliefs (right or wrong), but more
                                            generally due to the great revenue base it provides Governements through
                                            excise taxes. So if you are going to distil, just be aware of the potential
                                            legal ramifications.
                                            3) Will it make me blind ?
                                            Not if you're careful. This pervasive question is due to moonshine lore,
                                            which abounds with myths of blindness, but few actual documented cases. The
                                            concern is due to the presence of methanol (wood alcohol), an optic nerve
                                            poison, which can be present in small amounts when fermenting grains or
                                            fruits high in pectin. This methanol comes off first from the still, so it
                                            is easily segregated and discarded. A simple rule of thumb for this is to
                                            throw away the first 50 mL you collect (per 20 L mash used). Probably the
                                            greatest risk to your health during distilling is the risk of fire -
                                            collecting a flammable liquid near a heat source. So keep a fire
                                            extinguisher nearby.
                                            4) Whats the difference between a pot still, reflux still, and
                                            fractionating column ?
                                            A pot still simply collects and condenses the alcohol vapours that come off
                                            the boiling mash. This will result in an alcohol at about 40-60% purity,
                                            with plenty of flavour in it. If this distillate were put through the pot
                                            still again, it would increase in purity to around 70-85% purity, and lose
                                            a bit of its flavour.

                                            A reflux still does these multiple distillations in one single go, by
                                            having some packing in a column between the condensor & the pot, and
                                            allowing some of the vapour to condense and trickle back down through the
                                            packing. This "reflux" of liquid helps clean the rising vapour and increase
                                            the % purity. The taller the packed column, and the more reflux liquid, the
                                            purer the product will be. The advantage of doing this is that it will
                                            result in a clean vodka, with little flavour to it - ideal for mixing with
                                            flavours etc.

                                            A fractionating column is a pure form of the reflux still. It will condense
                                            all the vapour at the top of the packing, and return about 9/10 back down
                                            the column. The column will be quite tall - say 600-1200mm (2-4 foot), and
                                            packed with a material high in surface area, but which takes up little
                                            space (pot scrubbers are good for this). It will result in an alcohol 95%+
                                            pure (the theoretical limit without using a vacuum is 96.48 %(by volume)),
                                            with no other tastes or impurities in it.
                                            5) How do I get or make a still ?
                                            If you're after a pot still, these are generally home made using what-ever
                                            you have at hand - say copper tubing and old water heaters or pressure
                                            cookers. You don't really need any plans for these - just follow any of the
                                            photos about.
                                            Reflux stills can be made from plans on the net, or bought from several
                                            manufacturers. For reflux still plans see
                                            The photos section at http://homedistiller.org/photos-ns.htm for "Offset
                                            head" designs, and http://homedistiller.org/photos-reflux.htm for general
                                            reflux stills.
                                            Alex's designs at http://groups.yahoo.com/group/Distillers/files/OFTS/
                                            StillCookers http://us.geocities.com/stillcooker/
                                            Stillmakers "Build a World Class Distillation Apparatus" at
                                            http://www.Moonshine-Still.com (Free!) or
                                            Gert Strands : http://partyman.se/Engelsk/default.htm (US$5).
                                            Ian Smileys "Making Pure Corn Whisky" at http://www.home-distilling.com ,
                                            with full design details.
                                            For an excellent book on all aspects of still design, see "The Compleat
                                            Distiller" at http://www.amphora-society.com
                                            See the list of "web resources" below for links to sites selling ready-made
                                            stills.
                                            For fuel alcohol stills see the Mother Earth Alcohol Fuel manual at
                                            http://journeytoforever.org/biofuel_library/ethanol_motherearth/meToC.html,
                                            and the The Manual for the Home and Farm Production of Alcohol Fuel by S.W.
                                            Mathewson at
                                            http://journeytoforever.org/biofuel_library/ethanol_manual/manual_ToC.html
                                            Regarding the choice of heating for the still - if you have 240V available
                                            it is usually easiest to control & safer (particularly with internal
                                            elements). Gas can be used, but more care is needed to keep the collection
                                            container further away and not letting it overfill.
                                            6) How do I make a whisky / vodka / rum / gin ?
                                            Whiskey : Heat 4 kg cracked or crushed malt with 18 L of water to 63-65 ?C,
                                            and hold there for 1-1.5 hours. Heat to 73-75 ?C, then strain off and keep
                                            liquid, using 250 mL of hot water to rinse the grains. Cool to below 30 ?C
                                            (should have an initial specific gravity of 1.050). Add hydrated yeast &
                                            leave to ferment (maintain at 26 ?C) until airlock stops bubbling and final
                                            SG of around 1.010. Let settle for a day, then syphon carefully into a pot
                                            still. Discard the first 50 mL's, collect the next 2-3L of distillate or
                                            until you start noticing the tails coming through.

                                            Vodka : dissolve 5 kg of sugar & 60 g of nutrients in 20 L of water, cool
                                            to below 30C and add hydrated yeast. Leave to ferment at 25 ?C until below
                                            an SG of around 0.990, then settle for a day. Syphon into a reflux or
                                            fractionating still, and collect as per usual.
                                            Rum : as per vodka, but use some brown sugar or mollasses, to give an
                                            initial specific gravity (SG) of around 1.060 - 1.070. Run through either a
                                            pot still, or a de-refluxed reflux still.
                                            Gin : make a very pure vodka, then add the following essence. Simmer 35 g
                                            of juniper berries in 350 mL of 50% vodka for ten minutes with the lid on,
                                            let cool overnight, then filter through coffee filters. Use 5-10 mL of this
                                            essence per bottle of vodka.

                                            When doing any fermenting, take a lot of care to ensure that any items used
                                            are clean/sterile (soaking them in a water + bleach (10 mL per litre) ), or
                                            else the wash can start growing other things. Use a closed fermenter with
                                            an airlock too, to let the CO2 out without letting wild yeasts, bugs etc
                                            in. For more information about fermenting, see beer or wine homebrewing
                                            sites.
                                            7) Should I use sugar or grains/fruit ?
                                            It depends on what sort of still you have, and what you are trying to make.
                                            If you have a reflux or fractionating still, only use whatever is cheapest
                                            (usually sugar), as the refluxing will strip out all the flavours anyhow.
                                            If you have a pot still, and are after a bourban or whiskey, then you need
                                            to go the grain route, or mollasses if after a rum. If you are trying to
                                            make a neutral spirit for flavouring, go for sugar.
                                            Basic guidelines for using them are ..
                                            SUGAR. Wine yeast can use no more than 2.5lbs of sugar/1imp gal or
                                            2.2lb/1U.S.gal or 1.25kg/5litres of must. This will produce 14%a.b.v. Honey
                                            and liquid malt extract are 80% sugar so you need 1.5kg/5l must or mash.
                                            Molasses is 50% sugar so you need 2.5kg/5l must or mash. Maple syrup is 32%
                                            sugar. Carob beans are 45% sugar. Sugar beets are 15% sugar Grain malt is
                                            60% sugar (starch converted to sugars) so you need 1.5kg/5l mash. Cooked
                                            grain contains 60% convertible starch so you need 1.5kg/5l mash
                                            FRUIT - Grapes contain the ideal sugar, water, acid balance. A sugar
                                            content of 17-23% and a water content of about 80%. 8kg of grapes produces
                                            5l of wine.
                                            Most common fruits (apples, plums, apricots) contain about 10% sugar and
                                            85% water. Cherries and figs contain 15% sugar. A fruit mash could be 4kg
                                            fruit, (400g sugar content), 2l water (3l in pulp already), 800g additional
                                            sugar.
                                            Bananas are 17-24% sugar, 75% water. Acid content 0.3%. A banana mash could
                                            be 4kg of cooked bananas, 2l water (3l in pulp already),400g sugar. Add
                                            3lemons/5l for correct pH.
                                            Dates are 70% sugar, 20% water. Add acid to a date mash.
                                            Raisins and sultanas have a water content of about 15% and a sugar content
                                            of 60%, grapes have a water content of 75% and a sugar content of about
                                            20%, so using 1.5-2kg/5l of water appears about right if we want to
                                            reconstitute them.
                                            ACID - 5g of citric acid (1tsp)/5l must raises acidity by 0.1%. 3g of
                                            calcium carbonate powder lowers acidity by 0.1%. A pH of 5 is 0.4% acidity.
                                            Winemakers aim for 0.6% acidity. Most common fruits are about 0.6% acid
                                            content. For distilling, a higher acidity in the mash helps to suppress
                                            bacteria. A high tannin content doesn't matter as we are not making wine.
                                            Meaurements are logarithmic, so a pH of 4 is 10 times more acidic than a pH
                                            of 5.
                                            YEAST - Brewers (& possibly baker's yeast) can tolerate only 8% alcohol. A
                                            bottom fermenting lager yeast ferments out all the sugars better than a top
                                            fermenting ale yeast. A good wine yeast (Champagne, in the right
                                            conditions, can tolerate 15%a.b.v. (up to 18%a.b.v. in optimal conditions -
                                            no need to use expensive turbos). Wild yeasts vary, but some are very low -
                                            this is a risky path. Whisky distillers often use a combination of yeasts -
                                            initially a brewer's yeast because they believe it effects the flavor.
                                            8) Can I use fruit wine ?
                                            Sure, if you have it available. Again, using a pot still will result in a
                                            brandy/grappa/schnapps, whereas a reflux still will just strip it down to
                                            neutral spirit.
                                            9) How do I make a Turbo-all-sugar wash ?
                                            The first trick is to locate the "Turbo" yeasts - either try the New
                                            Zealand sites, or www.brewhaus.com. Then, dissolve 5-6 kg of sugar with 2-3
                                            L of boiling water, top up to 25 L with cold water, wait until its cooled
                                            below 24 ?C, and then stir the yeast in, and close the lid with an airlock.
                                            Keep at 24 ?C until the SG has dropped below 1.010 Its then possible to add
                                            extra sugar (1 kg at a time, dissolved in a little water) each time the SG
                                            has dropped below 1.010. You should be able to add an extra 3-4 kg this way
                                            over a week. It should finish around 0.980 - 0.990
                                            10) How do I run a Pot Still ?
                                            See http://homedistiller.org/dtw.htm#use_pot for details. A pot still is
                                            fairly straight forward to use. Turn it on. Once the temperature is up to
                                            about 60 ?C turn on the cooling water to the condensor. Make sure you throw
                                            away the first 1 00 mL per 20L wash, as this will contain any methanol that
                                            might be present. Segregate the distillate into 500 mL lots as it comes
                                            off. Only keep (for drinking) that which doesn't contain fusels (smell off)
                                            - probably below about 92 ? C, however you should keep distilling past
                                            here, untill about 96 ? C, as this fraction, although high in tails and not
                                            good for drinking this time, can be added back to the next wash and cleaned
                                            up OK then.
                                            11) How do I run a Reflux / Fractionating Still ?
                                            See http://homedistiller.org/dtw.htm#use_reflux for details +/or
                                            variations. It is best to first equilibriate the column under total reflux
                                            for 10 minutes or so. This will concentrate up the foreshots so that they
                                            can be removed first. Collect them one drip at a time, for approx 50 mL per
                                            25L wash, and throw away. You can then collect the remaining run at a
                                            quicker rate. Adjust the reflux ratio (the ratio of how much of the total
                                            vapour is returned as reflux) by varying either the rate of collection or
                                            rate of cooling water (depending on still design) to maintain the purity
                                            you want. You can judge the purity by measuring the vapour temperature.
                                            Target around 78.2 - 78.4 ?C . Towards the end of the run it will be hard
                                            to get a high enough reflux ratio to maintain the high purity / low
                                            temperature. When the temperature has nudged up to around 80 ?C quit
                                            collecting for drinking, and collect the remainder as tails (for
                                            redistillation in the next run) up to around 96 ?C .
                                            12) Can I use a Reflux Still to make Rum or Whisky ?
                                            Yes you can. To do so, you need to carefully monitor the various
                                            transitions between the foreshots, heads, middle run, and tails, and time
                                            the collection of the middle run precisely. The reflux still allows you to
                                            more precisely judge the changes between the various stages, and hence
                                            target them accurately. A typical rum or whisky would be obtained by
                                            discarding the foreshots, then collecting the heads, middle run, and then
                                            begin the tails, until the purity has dropped to around 58-60% (82 ?C). By
                                            altering when to start collecting, and how late to time the final "cut",
                                            various flavour profiles will result. You'd collect it faster and at a
                                            slightly lower reflux ratio than for a neutral spirit, as you want the
                                            flavour present.
                                            13) How do I measure the strength of it & dilute it ?
                                            You need a hydrometer. This is a wee float, with a scale inside it. The
                                            more alcohol that is present, the lighter the density of the liquid, so the
                                            hydrometer sinks a bit lower. You then just read off the scale how much
                                            alcohol is present. You need a seperate hydrometer for measuring the
                                            density of the mash, as this is generally > 1.0, whereas the spirit is <
                                            1.0, and they can't accurately do both ends of the scale.
                                            14) How do I get rid of that "off-taste" ?
                                            That "rough moonshine edge" or "off-taste / wet cardboard smell" is due to
                                            impurities such as the higher order alcohols, known as cogeners or fusel
                                            oils. These will be present more when using a pot still, less if using a
                                            reflux still, and just about absent if using a fractionating column. So one
                                            way is to use a taller packed column and increase the amount of reflux
                                            occuring. They can also indicate that you've tried to collect too much of
                                            the alcohol, and have run into the "tails"; so finish collecting a little
                                            bit earlier next time. Soaking tainted alcohol with activated carbon for a
                                            week (or even months) will help remove some of this flavour - this is known
                                            as "polishing" the spirit. I'm also suspecting that you need a little bit
                                            of copper somewhere in the still where it can come in contact with the
                                            vapour. The copper helps catalyse some of the sulphur, esters & organic
                                            acids, reducing their odour & taste.
                                            15) Why do my spirits turn cloudy when diluted ?
                                            With neutral spirits, either you have pushed 'tails' into your product (eg
                                            collected too much product from the still - quit earlier next time), or you
                                            are using poor tap-water (high in calcium carbonate). If it happens when
                                            diluting your gin, sambuca or the like, its because there is too little
                                            alcohol/too much oil present and the oils are no longer dissolved. Either
                                            drink it cloudy or increase the % alcohol present.
                                            16) How do I flavour/turn the vodka's into something else ?
                                            There are now many commercial flavourings available, which turn vodka or
                                            neutral alcohol into pretty decent gin or whiskey, or all manor of
                                            liqueurs. See the commercial sites, like Des Zines
                                            http://homepages.ihug.co.nz/~topkiwi or Ray Toms http://moonshine.co.nz/
                                            for details. Or you can soak it with oak chips and make whiskey, or soak
                                            fruits in it to make your own liqueurs. There are many websites describing
                                            how to make liqueurs - see http://homedistiller.org/liqueurs.htm or
                                            http://www.guntheranderson.com for a starting point.
                                            17) What web resources are there ?
                                            For more details, see :
                                            Tony Ackland's http://homedistiller.org
                                            Aaron Smiths's http://www.go.to/distillation
                                            Steve Spence's http://www.webconx.com/ethanol.htm
                                            StillMaker's http://www.Moonshine-Still.com
                                            Biofuels Library http://journeytoforever.org/biofuel_library.html
                                            18) How do I contact the NEW DISTILLERS news group ?
                                            Both the NEW DISTILLERS and the DISTILLERS news groups are available via
                                            YahooGroups, at http://www.yahoogroups.com . NEW DISTILLERS is, as the name
                                            suggests, intended for those of you new to distilling and after simple,
                                            straight-forward answers to questions, whereas the DISTILLERS group
                                            discussions are a bit more advanced, throwing in bits of design philosophy,
                                            theory, and alternative ways of achieving the results. Both tend to overlap
                                            to some extent.
                                            19) Can I run my car on it ?
                                            You can run your car on alcohol over about 80% purity. Because any water
                                            present will seperate out in the presence of the gasoline (and become a
                                            problem), you either need to exclusively use the alcohol, or dry it right
                                            out (eg 99%+ purity) if using it to mix with gasoline. See Steve Spences
                                            site for more details, the Mother Earth Alcohol Fuel manual, or the The
                                            Manual for the Home and Farm Production of Alcohol Fuel. In addition, in
                                            the USA, you can get a "small fuel producer" permit, which allows small
                                            scale distilling for "motor fuel" purposes. A nice advantage is that they
                                            don't require denaturing for "fuel" used on the premises. The regulations
                                            are posted at http://www.webconx.com/ethanolusaregs.htm
                                            20) How do I convert between gallons and litres and ....
                                            To convert between SI & Imperial units, multiply the first unit by the
                                            conversion factor to get the second. Divide back to do it in reverse .eg 1L
                                            = 0.264 US gal, so 20 L = 20 x 0.264 = 5.28 US gal, and 20 US gal / 0.264 =
                                            75.76 L

                                            1 L = 0.264 US gal = 0.221 UK gal
                                            1 L = 1.057 US qt = 0.880 UK qt
                                            1 kg = 2.204 lbm = 32.15 oz (troy) = 35.27 oz (av)
                                            deg F = ((9/5) x deg C )+ 32
                                            1m = 1000 mm = 39.37 inch = 3.28 ft = 1.09 yd
                                            21) What is a "Thumper" ?
                                            A "thumper" is an extra chamber sometimes fitted to a pot still. It can be
                                            as simple as a glass jar with two holes in the lid. The off-take from the
                                            still is fed into it, with the pipe running almost all the way to the
                                            bottom of the jar; the jar is half filled with liquid (water or mash or
                                            tails) so that the vapour from the still will bubble up through it; then
                                            the vapour coming off it is collected & cooled as per normal. It acts as a
                                            second distilling chamber using just the heat from the vapour, and lifts
                                            the purity from 50-60% to 70-80%, hence improving what might otherwise be a
                                            very mediocre design. Don't make the thumper too small, and start it off
                                            with liquid already high in alcohol.
                                            22) Can Methylated Spirits be made safe to Drink ?
                                            No. Methylated spirits (aka meths) is a mixture of ethanol and (poisonous)
                                            methanol, with a denturant added to make it foul tasting. There is no
                                            effective way of seperating them, be it by distilling, using carbon, or
                                            filtering through bread (old wives tale). Do not add meths to anything you
                                            ever intend to distill or drink, and don't try using it in any form - it
                                            will still be poisonous. Keep it for cleaning and starting the BBQ with.
                                          • Ackland, Tony (CALNZAS)
                                            NEW DISTILLERS Frequently Asked Questions (Feb 03) Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at www.yahoogroups.com Please email any
                                            Message 21 of 29 , May 20, 2003
                                            • 0 Attachment
                                              "NEW DISTILLERS" Frequently Asked Questions (Feb'03)

                                              Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at www.yahoogroups.com

                                              Please email any additions, corrections, clarifications required, etc regarding the FAQ to Tony Ackland (ackland@...), however please direct any general questions to the newsgroup itself.

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

                                              1) Is distilling hard to do ?
                                              2) Is it legal ?
                                              3) Will it make me blind ?
                                              4) Whats the difference between a pot still, reflux still, and fractionating column ?
                                              5) How do I get or make a still ?
                                              6) How do I make a whisky / rum / vodka / gin ?
                                              7) Should I use sugar or grains ?
                                              8) Can I use fruit wine ?
                                              9) How do I make a Turbo-all-sugar wash ?
                                              10) How do I run a Pot still ?
                                              11) How do I run a Reflux still ?
                                              12) Can I use a reflux still to make rum or whisky ?
                                              13) How do I measure the strength of it & dilute it ?
                                              14) How do I get rid of that "off-taste" ?
                                              15) Why do my spirits turn cloudy when diluted ?
                                              16) How do I flavour/turn the vodka's into something else ?
                                              17) What web resources are there ?
                                              18) How do I contact the NEW DISTILLERS news group ?
                                              19) Can I run my car on it ?
                                              20) How do I convert between gallons and litres and ....
                                              21) What is a "Thumper" ?
                                              22) Can methylated spirits be made safe to drink ?

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

                                              1) Is distilling hard to do ?

                                              Nope - if you can follow instructions enough to bake scones, then you can sucessfully distil. To distil well however, will require you to understand what you're doing, so read around and get a bit of information under your belt before you begin.

                                              2) Is it legal ?

                                              Probably not. It is only legal in New Zealand, and some European countries turn a blind eye to it, but elsewhere it is illegal, with punishment ranging from fines to imprisonment or floggings. This action against it is usually the result of either religous beliefs (right or wrong), but more generally due to the great revenue base it provides Governements through excise taxes. So if you are going to distil, just be aware of the potential legal ramifications.

                                              3) Will it make me blind ?

                                              Not if you're careful. This pervasive question is due to moonshine lore, which abounds with myths of blindness, but few actual documented cases. The concern is due to the presence of methanol (wood alcohol), an optic nerve poison, which can be present in small amounts when fermenting grains or fruits high in pectin. This methanol comes off first from the still, so it is easily segregated and discarded. A simple rule of thumb for this is to throw away the first 50 mL you collect (per 20 L mash used). Probably the greatest risk to your health during distilling is the risk of fire - collecting a flammable liquid near a heat source. So keep a fire extinguisher nearby.

                                              4) Whats the difference between a pot still, reflux still, and fractionating column ?

                                              A pot still simply collects and condenses the alcohol vapours that come off the boiling mash. This will result in an alcohol at about 40-60% purity, with plenty of flavour in it. If this distillate were put through the pot still again, it would increase in purity to around 70-85% purity, and lose a bit of its flavour.

                                              A reflux still does these multiple distillations in one single go, by having some packing in a column between the condensor & the pot, and allowing some of the vapour to condense and trickle back down through the packing. This "reflux" of liquid helps clean the rising vapour and increase the % purity. The taller the packed column, and the more reflux liquid, the purer the product will be. The advantage of doing this is that it will result in a clean vodka, with little flavour to it - ideal for mixing with flavours etc.

                                              A fractionating column is a pure form of the reflux still. It will condense all the vapour at the top of the packing, and return about 9/10 back down the column. The column will be quite tall - say 600-1200mm (2-4 foot), and packed with a material high in surface area, but which takes up little space (pot scrubbers are good for this). It will result in an alcohol 95%+ pure (the theoretical limit without using a vacuum is 96.48 %(by volume)), with no other tastes or impurities in it.

                                              5) How do I get or make a still ?

                                              If you're after a pot still, these are generally home made using what-ever you have at hand - say copper tubing and old water heaters or pressure cookers. You don't really need any plans for these - just follow any of the photos about.

                                              Reflux stills can be made from plans on the net, or bought from several manufacturers. For reflux still plans see
                                              The photos section at http://homedistiller.org/photos-ns.htm for "Offset head" designs, and http://homedistiller.org/photos-reflux.htm for general reflux stills.
                                              Alex's designs at http://groups.yahoo.com/group/Distillers/files/OFTS/
                                              StillCookers http://us.geocities.com/stillcooker/
                                              Stillmakers "Build a World Class Distillation Apparatus" at http://www.Moonshine-Still.com (Free!) or
                                              Gert Strands : http://partyman.se/Engelsk/default.htm (US$5).
                                              Ian Smileys "Making Pure Corn Whisky" at http://www.home-distilling.com , with full design details.
                                              For an excellent book on all aspects of still design, see "The Compleat Distiller" at http://www.amphora-society.com
                                              See the list of "web resources" below for links to sites selling ready-made stills.
                                              For fuel alcohol stills see the Mother Earth Alcohol Fuel manual at http://journeytoforever.org/biofuel_library/ethanol_motherearth/meToC.html, and the The Manual for the Home and Farm Production of Alcohol Fuel by S.W. Mathewson at http://journeytoforever.org/biofuel_library/ethanol_manual/manual_ToC.html
                                              Regarding the choice of heating for the still - if you have 240V available it is usually easiest to control & safer (particularly with internal elements). Gas can be used, but more care is needed to keep the collection container further away and not letting it overfill.

                                              For more details on design, see http://homedistiller.org/designs.htm and http://homedistiller.org/refluxdesign.htm.

                                              6) How do I make a whisky / vodka / rum / gin ?

                                              Whiskey : Heat 4 kg cracked or crushed malt with 18 L of water to 63-65 °C, and hold there for 1-1.5 hours. Heat to 73-75 °C, then strain off and keep liquid, using 250 mL of hot water to rinse the grains. Cool to below 30 °C (should have an initial specific gravity of 1.050). Add hydrated yeast & leave to ferment (maintain at 26 °C) until airlock stops bubbling and final SG of around 1.010. Let settle for a day, then syphon carefully into a pot still. Discard the first 50 mL's, collect the next 2-3L of distillate or until you start noticing the tails coming through. Many people also have sucess starting with a beer-kit instead of using grains.

                                              Vodka : dissolve 5 kg of sugar & 60 g of nutrients in 20 L of water, cool to below 30C and add hydrated yeast. Leave to ferment at 25 °C until below an SG of around 0.990, then settle for a day. Syphon into a reflux or fractionating still, and collect as per usual.

                                              Rum : as per vodka, but use some brown sugar or mollasses, to give an initial specific gravity (SG) of around 1.060 - 1.070. Run through either a pot still, or a de-refluxed reflux still.

                                              Gin : make a very pure vodka, then add the following essence. Simmer 35 g of juniper berries in 350 mL of 50% vodka for ten minutes with the lid on, let cool overnight, then filter through coffee filters. Use 5-10 mL of this essence per bottle of vodka.

                                              When doing any fermenting, take a lot of care to ensure that any items used are clean/sterile (soaking them in a water + bleach (10 mL per litre) ), or else the wash can start growing other things. Use a closed fermenter with an airlock too, to let the CO2 out without letting wild yeasts, bugs etc in. For more information about fermenting, see beer or wine homebrewing sites.

                                              7) Should I use sugar or grains/fruit ?

                                              It depends on what sort of still you have, and what you are trying to make. If you have a reflux or fractionating still, only use whatever is cheapest (usually sugar), as the refluxing will strip out all the flavours anyhow. If you have a pot still, and are after a bourban or whiskey, then you need to go the grain route, or mollasses if after a rum. If you are trying to make a neutral spirit for flavouring, go for sugar.

                                              Basic guidelines for using them are ..

                                              SUGAR. Wine yeast can use no more than 2.5lbs of sugar/1imp gal or 2.2lb/1U.S.gal or 1.25kg/5litres of must. This will produce 14%a.b.v. Honey and liquid malt extract are 80% sugar so you need 1.5kg/5l must or mash. Molasses is 50% sugar so you need 2.5kg/5l must or mash. Maple syrup is 32% sugar. Carob beans are 45% sugar. Sugar beets are 15% sugar Grain malt is 60% sugar (starch converted to sugars) so you need 1.5kg/5l mash. Cooked grain contains 60% convertible starch so you need 1.5kg/5l mash

                                              FRUIT - Grapes contain the ideal sugar, water, acid balance. A sugar content of 17-23% and a water content of about 80%. 8kg of grapes produces 5l of wine.
                                              Most common fruits (apples, plums, apricots) contain about 10% sugar and 85% water. Cherries and figs contain 15% sugar. A fruit mash could be 4kg fruit, (400g sugar content), 2l water (3l in pulp already), 800g additional sugar.
                                              Bananas are 17-24% sugar, 75% water. Acid content 0.3%. A banana mash could be 4kg of cooked bananas, 2l water (3l in pulp already),400g sugar. Add 3lemons/5l for correct pH.
                                              Dates are 70% sugar, 20% water. Add acid to a date mash.
                                              Raisins and sultanas have a water content of about 15% and a sugar content of 60%, grapes have a water content of 75% and a sugar content of about 20%, so using 1.5-2kg/5l of water appears about right if we want to reconstitute them.

                                              ACID - 5g of citric acid (1tsp)/5l must raises acidity by 0.1%. 3g of calcium carbonate powder lowers acidity by 0.1%. A pH of 5 is 0.4% acidity. Winemakers aim for 0.6% acidity. Most common fruits are about 0.6% acid content. For distilling, a higher acidity in the mash helps to suppress bacteria. A high tannin content doesn't matter as we are not making wine. Meaurements are logarithmic, so a pH of 4 is 10 times more acidic than a pH of 5.

                                              YEAST - Brewers (& possibly baker's yeast) can tolerate only 8% alcohol. A bottom fermenting lager yeast ferments out all the sugars better than a top fermenting ale yeast. A good wine yeast (Champagne, in the right conditions, can tolerate 15%a.b.v. (up to 18%a.b.v. in optimal conditions - no need to use expensive turbos). Wild yeasts vary, but some are very low - this is a risky path. Whisky distillers often use a combination of yeasts - initially a brewer's yeast because they believe it effects the flavor.

                                              8) Can I use fruit wine ?

                                              Sure, if you have it available. Again, using a pot still will result in a brandy/grappa/schnapps, whereas a reflux still will just strip it down to neutral spirit.

                                              9) How do I make a Turbo-all-sugar wash ?

                                              The first trick is to locate the "Turbo" yeasts - either try the New Zealand sites, or www.brewhaus.com. Then, dissolve 5-6 kg of sugar with 2-3 L of boiling water, top up to 25 L with cold water, wait until its cooled below 24 °C, and then stir the yeast in, and close the lid with an airlock. Keep at 24 °C until the SG has dropped below 1.010 Its then possible to add extra sugar (1 kg at a time, dissolved in a little water) each time the SG has dropped below 1.010. You should be able to add an extra 3-4 kg this way over a week. It should finish around 0.980 - 0.990

                                              10) How do I run a Pot Still ?

                                              See http://homedistiller.org/dtw.htm#use_pot for details. A pot still is fairly straight forward to use. Turn it on. Once the temperature is up to about 60 °C turn on the cooling water to the condensor. Make sure you throw away the first 1 00 mL per 20L wash, as this will contain any methanol that might be present. Segregate the distillate into 500 mL lots as it comes off. Only keep (for drinking) that which doesn't contain fusels (smell off) - probably below about 92 ° C, however you should keep distilling past here, untill about 96 ° C, as this fraction, although high in tails and not good for drinking this time, can be added back to the next wash and cleaned up OK then.

                                              11) How do I run a Reflux / Fractionating Still ?

                                              See http://homedistiller.org/dtw.htm#use_reflux for details +/or variations. It is best to first equilibriate the column under total reflux for 10 minutes or so. This will concentrate up the foreshots so that they can be removed first. Collect them one drip at a time, for approx 50 mL per 25L wash, and throw away. You can then collect the remaining run at a quicker rate. Adjust the reflux ratio (the ratio of how much of the total vapour is returned as reflux) by varying either the rate of collection or rate of cooling water (depending on still design) to maintain the purity you want. You can judge the purity by measuring the vapour temperature. Target around 78.2 - 78.4 °C . Towards the end of the run it will be hard to get a high enough reflux ratio to maintain the high purity / low temperature. When the temperature has nudged up to around 80 °C quit collecting for drinking, and collect the remainder as tails (for redistillation in the next run) up to around 96 °C .

                                              12) Can I use a Reflux Still to make Rum or Whisky ?

                                              Yes you can. To do so, you need to carefully monitor the various transitions between the foreshots, heads, middle run, and tails, and time the collection of the middle run precisely. The reflux still allows you to more precisely judge the changes between the various stages, and hence target them accurately. A typical rum or whisky would be obtained by discarding the foreshots, then collecting the heads, middle run, and then begin the tails, until the purity has dropped to around 58-60% (82 °C). By altering when to start collecting, and how late to time the final "cut", various flavour profiles will result. You'd collect it faster and at a slightly lower reflux ratio than for a neutral spirit, as you want the flavour present.

                                              13) How do I measure the strength of it & dilute it ?

                                              You need a hydrometer. This is a wee float, with a scale inside it. The more alcohol that is present, the lighter the density of the liquid, so the hydrometer sinks a bit lower. You then just read off the scale how much alcohol is present. You need a seperate hydrometer for measuring the density of the mash, as this is generally > 1.0, whereas the spirit is < 1.0, and they can't accurately do both ends of the scale.

                                              14) How do I get rid of that "off-taste" ?

                                              That "rough moonshine edge" or "off-taste / wet cardboard smell" is due to impurities such as the higher order alcohols, known as cogeners or fusel oils. These will be present more when using a pot still, less if using a reflux still, and just about absent if using a fractionating column. So one way is to use a taller packed column and increase the amount of reflux occuring. They can also indicate that you've tried to collect too much of the alcohol, and have run into the "tails"; so finish collecting a little bit earlier next time. Soaking tainted alcohol with activated carbon for a week (or even months) will help remove some of this flavour - this is known as "polishing" the spirit. I'm also suspecting that you need a little bit of copper somewhere in the still where it can come in contact with the vapour. The copper helps catalyse some of the sulphur, esters & organic acids, reducing their odour & taste.

                                              15) Why do my spirits turn cloudy when diluted ?

                                              With neutral spirits, either you have pushed 'tails' into your product (eg collected too much product from the still - quit earlier next time), or you are using poor tap-water (high in calcium carbonate). If it happens when diluting your gin, sambuca or the like, its because there is too little alcohol/too much oil present and the oils are no longer dissolved. Either drink it cloudy or increase the % alcohol present.

                                              16) How do I flavour/turn the vodka's into something else ?

                                              There are now many commercial flavourings available, which turn vodka or neutral alcohol into pretty decent gin or whiskey, or all manor of liqueurs. See the commercial sites, like Des Zines http://homepages.ihug.co.nz/~topkiwi or Ray Toms http://moonshine.co.nz/ for details. Or you can soak it with oak chips and make whiskey, or soak fruits in it to make your own liqueurs. There are many websites describing how to make liqueurs - see http://homedistiller.org/liqueurs.htm or http://www.guntheranderson.com for a starting point.

                                              17) What web resources are there ?

                                              For more details, see :
                                              Tony Ackland's http://homedistiller.org
                                              Aaron Smiths's http://www.go.to/distillation
                                              Steve Spence's http://webconx.green-trust.org/ethanol.htm
                                              StillMaker's http://www.Moonshine-Still.com
                                              Biofuels Library http://journeytoforever.org/biofuel_library.html

                                              18) How do I contact the NEW DISTILLERS news group ?

                                              Both the NEW DISTILLERS and the DISTILLERS news groups are available via YahooGroups, at http://www.yahoogroups.com . NEW DISTILLERS is, as the name suggests, intended for those of you new to distilling and after simple, straight-forward answers to questions, whereas the DISTILLERS group discussions are a bit more advanced, throwing in bits of design philosophy, theory, and alternative ways of achieving the results. Both tend to overlap to some extent.

                                              19) Can I run my car on it ?

                                              You can run your car on alcohol over about 80% purity. Because any water present will seperate out in the presence of the gasoline (and become a problem), you either need to exclusively use the alcohol, or dry it right out (eg 99%+ purity) if using it to mix with gasoline. See Steve Spences site for more details, the Mother Earth Alcohol Fuel manual, or the The Manual for the Home and Farm Production of Alcohol Fuel. In addition, in the USA, you can get a "small fuel producer" permit, which allows small scale distilling for "motor fuel" purposes. A nice advantage is that they don't require denaturing for "fuel" used on the premises. The regulations are posted at http://webconx.green-trust.org/ethanol.htm

                                              20) How do I convert between gallons and litres and ....

                                              To convert between SI & Imperial units, multiply the first unit by the conversion factor to get the second. Divide back to do it in reverse .eg 1L = 0.264 US gal, so 20 L = 20 x 0.264 = 5.28 US gal, and 20 US gal / 0.264 = 75.76 L

                                              1 L = 0.264 US gal = 0.221 UK gal
                                              1 L = 1.057 US qt = 0.880 UK qt
                                              1 kg = 2.204 lbm = 32.15 oz (troy) = 35.27 oz (av)
                                              deg F = ((9/5) x deg C )+ 32
                                              1m = 1000 mm = 39.37 inch = 3.28 ft = 1.09 yd

                                              21) What is a "Thumper" ?

                                              A "thumper" is an extra chamber sometimes fitted to a pot still. It can be as simple as a glass jar with two holes in the lid. The off-take from the still is fed into it, with the pipe running almost all the way to the bottom of the jar; the jar is half filled with liquid (water or mash or tails) so that the vapour from the still will bubble up through it; then the vapour coming off it is collected & cooled as per normal. It acts as a second distilling chamber using just the heat from the vapour, and lifts the purity from 50-60% to 70-80%, hence improving what might otherwise be a very mediocre design. Don't make the thumper too small, and start it off with liquid already high in alcohol.

                                              22) Can Methylated Spirits be made safe to Drink ?

                                              No. Methylated spirits (aka meths) is a mixture of ethanol and (poisonous) methanol, with a denturant added to make it foul tasting. There is no effective way of seperating them, be it by distilling, using carbon, or filtering through bread (old wives tale). Do not add meths to anything you ever intend to distill or drink, and don't try using it in any form - it will still be poisonous. Keep it for cleaning and starting the BBQ with.
                                            • Ackland, Tony (CALNZAS)
                                              NEW DISTILLERS Frequently Asked Questions (Feb 03) Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at www.yahoogroups.com Please email any
                                              Message 22 of 29 , Jan 28, 2004
                                              • 0 Attachment
                                                "NEW DISTILLERS" Frequently Asked Questions (Feb'03)

                                                Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at www.yahoogroups.com

                                                Please email any additions, corrections, clarifications required, etc regarding the FAQ to Tony Ackland (Tony.Ackland@...), however please direct any general questions to the newsgroup itself.

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

                                                1) Is distilling hard to do ?
                                                2) Is it legal ?
                                                3) Will it make me blind ?
                                                4) Whats the difference between a pot still, reflux still, and fractionating column ?
                                                5) How do I get or make a still ?
                                                6) How do I make a whisky / rum / vodka / gin ?
                                                7) Should I use sugar or grains ?
                                                8) Can I use fruit wine ?
                                                9) How do I make a Turbo-all-sugar wash ?
                                                10) How do I run a Pot still ?
                                                11) How do I run a Reflux still ?
                                                12) Can I use a reflux still to make rum or whisky ?
                                                13) How do I measure the strength of it & dilute it ?
                                                14) How do I get rid of that "off-taste" ?
                                                15) Why do my spirits turn cloudy when diluted ?
                                                16) How do I flavour/turn the vodka's into something else ?
                                                17) What web resources are there ?
                                                18) How do I contact the NEW DISTILLERS news group ?
                                                19) Can I run my car on it ?
                                                20) How do I convert between gallons and litres and ....
                                                21) What is a "Thumper" ?
                                                22) Can methylated spirits be made safe to drink ?

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

                                                1) Is distilling hard to do ?

                                                Nope - if you can follow instructions enough to bake scones, then you can sucessfully distil. To distil well however, will require you to understand what you're doing, so read around and get a bit of information under your belt before you begin.

                                                2) Is it legal ?

                                                Probably not. It is only legal in New Zealand, and some European countries turn a blind eye to it, but elsewhere it is illegal, with punishment ranging from fines to imprisonment or floggings. This action against it is usually the result of either religous beliefs (right or wrong), but more generally due to the great revenue base it provides Governements through excise taxes. So if you are going to distil, just be aware of the potential legal ramifications.

                                                3) Will it make me blind ?

                                                Not if you're careful. This pervasive question is due to moonshine lore, which abounds with myths of blindness, but few actual documented cases. The concern is due to the presence of methanol (wood alcohol), an optic nerve poison, which can be present in small amounts when fermenting grains or fruits high in pectin. This methanol comes off first from the still, so it is easily segregated and discarded, and easily observed via changes in the vapour temperature. A simple rule of thumb for this is to throw away the first 50 mL you collect (per 20 L mash used). Probably the greatest risk to your health during distilling is the risk of fire - collecting a flammable liquid near a heat source. So keep a fire extinguisher nearby.

                                                The cases where you do hear about people poisoned by "illict spirits" have been the terrible situations where adulterants such as methanol, antifreeze, battery acid etc have been added to the spirits afterwards by unscrupulous sellers (for what misguided reasons ??). If you have had a healthy fermentation take place, it is infact very difficult to make methanol. The other problems have been lead poisoning when people have used lead-based products (ie lead solder) when constructing their still, instead of something more appropriate for food-grade vessels. The rules should infact be "dont buy spirits from an unknown supplier" - but its very safe to distill for yourself.

                                                4) Whats the difference between a pot still, reflux still, and fractionating column ?

                                                A pot still simply collects and condenses the alcohol vapours that come off the boiling mash. This will result in an alcohol at about 40-60% purity, with plenty of flavour in it. If this distillate were put through the pot still again, it would increase in purity to around 70-85% purity, and lose a bit of its flavour.

                                                A reflux still does these multiple distillations in one single go, by having some packing in a column between the condensor & the pot, and allowing some of the vapour to condense and trickle back down through the packing. This "reflux" of liquid helps clean the rising vapour and increase the % purity. The taller the packed column, and the more reflux liquid, the purer the product will be. The advantage of doing this is that it will result in a clean vodka, with little flavour to it - ideal for mixing with flavours etc.

                                                A fractionating column is a pure form of the reflux still. It will condense all the vapour at the top of the packing, and return about 9/10 back down the column. The column will be quite tall - say 600-1200mm (2-4 foot), and packed with a material high in surface area, but which takes up little space (pot scrubbers are good for this). It will result in an alcohol 95%+ pure (the theoretical limit without using a vacuum is 96.48 %(by volume)), with no other tastes or impurities in it.

                                                5) How do I get or make a still ?

                                                If you're after a pot still, these are generally home made using what-ever you have at hand - say copper tubing and old water heaters or pressure cookers. You don't really need any plans for these - just follow any of the photos about.

                                                Reflux stills can be made from plans on the net, or bought from several manufacturers. For reflux still plans see
                                                The photos section at http://homedistiller.org/photos-ns.htm for "Offset head" designs, and http://homedistiller.org/photos-reflux.htm for general reflux stills.
                                                Alex's designs at http://groups.yahoo.com/group/Distillers/files/OFTS/
                                                StillCookers http://us.geocities.com/stillcooker/
                                                Stillmakers "Build a World Class Distillation Apparatus" at http://www.Moonshine-Still.com (Free!) or
                                                Gert Strands : http://partyman.se/Engelsk/default.htm (US$5).
                                                Ian Smileys "Making Pure Corn Whisky" at http://www.home-distilling.com , with full design details.
                                                For an excellent book on all aspects of still design, see "The Compleat Distiller" at http://www.amphora-society.com
                                                See the list of "web resources" below for links to sites selling ready-made stills.

                                                For fuel alcohol stills see the Mother Earth Alcohol Fuel manual at http://journeytoforever.org/biofuel_library/ethanol_motherearth/meToC.html, and the The Manual for the Home and Farm Production of Alcohol Fuel by S.W. Mathewson at http://journeytoforever.org/biofuel_library/ethanol_manual/manual_ToC.html
                                                Regarding the choice of heating for the still - if you have 240V available it is usually easiest to control & safer (particularly with internal elements). Gas can be used, but more care is needed to keep the collection container further away and not letting it overfill.

                                                For more details on design, see http://homedistiller.org/designs.htm and http://homedistiller.org/refluxdesign.htm.

                                                6) How do I make a whisky / vodka / rum / gin ?

                                                Whiskey : Heat 4 kg cracked or crushed malt with 18 L of water to 63-65 °C, and hold there for 1-1.5 hours. Heat to 73-75 °C, then strain off and keep liquid, using 250 mL of hot water to rinse the grains. Cool to below 30 °C (should have an initial specific gravity of 1.050). Add hydrated yeast & leave to ferment (maintain at 26 °C) until airlock stops bubbling and final SG of around 1.010. Let settle for a day, then syphon carefully into a pot still. Discard the first 50 mL's, collect the next 2-3L of distillate or until you start noticing the tails coming through. Many people also have sucess starting with a beer-kit instead of using grains.

                                                Vodka : dissolve 5 kg of sugar & 60 g of nutrients in 20 L of water, cool to below 30C and add hydrated yeast. Leave to ferment at 25 °C until below an SG of around 0.990, then settle for a day. Syphon into a reflux or fractionating still, and collect as per usual.

                                                Rum : as per vodka, but use some brown sugar or mollasses, to give an initial specific gravity (SG) of around 1.060 - 1.070. Run through either a pot still, or a de-refluxed reflux still.

                                                Gin : make a very pure vodka, then add the following essence. Simmer 35 g of juniper berries in 350 mL of 50% vodka for ten minutes with the lid on, let cool overnight, then filter through coffee filters. Use 5-10 mL of this essence per bottle of vodka.

                                                When doing any fermenting, take a lot of care to ensure that any items used are clean/sterile (soaking them in a water + bleach (10 mL per litre) ), or else the wash can start growing other things. Use a closed fermenter with an airlock too, to let the CO2 out without letting wild yeasts, bugs etc in. For more information about fermenting, see beer or wine homebrewing sites.

                                                7) Should I use sugar or grains/fruit ?

                                                It depends on what sort of still you have, and what you are trying to make. If you have a reflux or fractionating still, only use whatever is cheapest (usually sugar), as the refluxing will strip out all the flavours anyhow. If you have a pot still, and are after a bourban or whiskey, then you need to go the grain route, or mollasses if after a rum. If you are trying to make a neutral spirit for flavouring, go for sugar.

                                                Basic guidelines for using them are ..

                                                SUGAR. Wine yeast can use no more than 2.5lbs of sugar/1imp gal or 2.2lb/1U.S.gal or 1.25kg/5litres of must. This will produce 14%a.b.v. Honey and liquid malt extract are 80% sugar so you need 1.5kg/5l must or mash. Molasses is 50% sugar so you need 2.5kg/5l must or mash. Maple syrup is 32% sugar. Carob beans are 45% sugar. Sugar beets are 15% sugar Grain malt is 60% sugar (starch converted to sugars) so you need 1.5kg/5l mash. Cooked grain contains 60% convertible starch so you need 1.5kg/5l mash

                                                FRUIT - Grapes contain the ideal sugar, water, acid balance. A sugar content of 17-23% and a water content of about 80%. 8kg of grapes produces 5l of wine.
                                                Most common fruits (apples, plums, apricots) contain about 10% sugar and 85% water. Cherries and figs contain 15% sugar. A fruit mash could be 4kg fruit, (400g sugar content), 2l water (3l in pulp already), 800g additional sugar.
                                                Bananas are 17-24% sugar, 75% water. Acid content 0.3%. A banana mash could be 4kg of cooked bananas, 2l water (3l in pulp already),400g sugar. Add 3lemons/5l for correct pH.
                                                Dates are 70% sugar, 20% water. Add acid to a date mash.
                                                Raisins and sultanas have a water content of about 15% and a sugar content of 60%, grapes have a water content of 75% and a sugar content of about 20%, so using 1.5-2kg/5l of water appears about right if we want to reconstitute them.

                                                ACID - 5g of citric acid (1tsp)/5l must raises acidity by 0.1%. 3g of calcium carbonate powder lowers acidity by 0.1%. A pH of 5 is 0.4% acidity. Winemakers aim for 0.6% acidity. Most common fruits are about 0.6% acid content. For distilling, a higher acidity in the mash helps to suppress bacteria. A high tannin content doesn't matter as we are not making wine. Meaurements are logarithmic, so a pH of 4 is 10 times more acidic than a pH of 5.

                                                YEAST - Brewers (& possibly baker's yeast) can tolerate only 8% alcohol. A bottom fermenting lager yeast ferments out all the sugars better than a top fermenting ale yeast. A good wine yeast (Champagne, in the right conditions, can tolerate 15%a.b.v. (up to 18%a.b.v. in optimal conditions - no need to use expensive turbos). Wild yeasts vary, but some are very low - this is a risky path. Whisky distillers often use a combination of yeasts - initially a brewer's yeast because they believe it effects the flavor.

                                                8) Can I use fruit wine ?

                                                Sure, if you have it available. Again, using a pot still will result in a brandy/grappa/schnapps, whereas a reflux still will just strip it down to neutral spirit unless you reduce the amount of reflux occuring.

                                                9) How do I make a Turbo-all-sugar wash ?

                                                The first trick is to locate the "Turbo" yeasts - either try the New Zealand sites, or www.brewhaus.com. Then, dissolve 5-6 kg of sugar with 2-3 L of boiling water, top up to 25 L with cold water, wait until its cooled below 24 °C, and then stir the yeast in, and close the lid with an airlock. Keep at 24 °C until the SG has dropped below 1.010 Its then possible to add extra sugar (1 kg at a time, dissolved in a little water) each time the SG has dropped below 1.010. You should be able to add an extra 3-4 kg this way over a week. It should finish around 0.980 - 0.990

                                                10) How do I run a Pot Still ?

                                                See http://homedistiller.org/dtw.htm#use_pot for details. A pot still is fairly straight forward to use. Turn it on. Once the temperature is up to about 60 °C turn on the cooling water to the condensor. Make sure you throw away the first 1 00 mL per 20L wash, as this will contain any methanol that might be present. Segregate the distillate into 500 mL lots as it comes off. Only keep (for drinking) that which doesn't contain fusels (smell off) - probably below about 92 ° C, however you should keep distilling past here, untill about 96 ° C, as this fraction, although high in tails and not good for drinking this time, can be added back to the next wash and cleaned up OK then.

                                                11) How do I run a Reflux / Fractionating Still ?

                                                See http://homedistiller.org/dtw.htm#use_reflux for details +/or variations. It is best to first equilibriate the column under total reflux for 10 minutes or so. This will concentrate up the foreshots so that they can be removed first. Collect them one drip at a time, for approx 50 mL per 25L wash, and throw away. You can then collect the remaining run at a quicker rate. Adjust the reflux ratio (the ratio of how much of the total vapour is returned as reflux) by varying either the rate of collection or rate of cooling water (depending on still design) to maintain the purity you want. You can judge the purity by measuring the vapour temperature. Target around 78.2 - 78.4 °C . Towards the end of the run it will be hard to get a high enough reflux ratio to maintain the high purity / low temperature. When the temperature has nudged up to around 80 °C quit collecting for drinking, and collect the remainder as tails (for redistillation in the next run) up to around 96 °C .

                                                12) Can I use a Reflux Still to make Rum or Whisky ?

                                                Yes you can. To do so, you need to carefully monitor the various transitions between the foreshots, heads, middle run, and tails, and time the collection of the middle run precisely. The reflux still allows you to more precisely judge the changes between the various stages, and hence target them accurately. A typical rum or whisky would be obtained by discarding the foreshots, then collecting the heads, middle run, and then begin the tails, until the purity has dropped to around 58-60% (82 °C). By altering when to start collecting, and how late to time the final "cut", various flavour profiles will result. You'd collect it faster and at a slightly lower reflux ratio than for a neutral spirit, as you want the flavour present.

                                                13) How do I measure the strength of it & dilute it ?

                                                You need a hydrometer. This is a wee float, with a scale inside it. The more alcohol that is present, the lighter the density of the liquid, so the hydrometer sinks a bit lower. You then just read off the scale how much alcohol is present. You need a seperate hydrometer for measuring the density of the mash, as this is generally > 1.0, whereas the spirit is < 1.0, and they can't accurately do both ends of the scale.

                                                14) How do I get rid of that "off-taste" ?

                                                That "rough moonshine edge" or "off-taste / wet cardboard smell" is due to impurities such as the higher order alcohols, known as cogeners or fusel oils. These will be present more when using a pot still, less if using a reflux still, and just about absent if using a fractionating column. So one way is to use a taller packed column and increase the amount of reflux occuring. They can also indicate that you've tried to collect too much of the alcohol, and have run into the "tails"; so finish collecting a little bit earlier next time. Soaking tainted alcohol with activated carbon for a week (or even months) will help remove some of this flavour - this is known as "polishing" the spirit. I'm also suspecting that you need a little bit of copper somewhere in the still where it can come in contact with the vapour. The copper helps catalyse some of the sulphur, esters & organic acids, reducing their odour & taste.

                                                15) Why do my spirits turn cloudy when diluted ?

                                                With neutral spirits, either you have pushed 'tails' into your product (eg collected too much product from the still - quit earlier next time), or you are using poor tap-water (high in calcium carbonate). If it happens when diluting your gin, sambuca or the like, its because there is too little alcohol/too much oil present and the oils are no longer dissolved. Either drink it cloudy or increase the % alcohol present.

                                                16) How do I flavour/turn the vodka's into something else ?

                                                There are now many commercial flavourings available, which turn vodka or neutral alcohol into pretty decent gin or whiskey, or all manor of liqueurs. See the commercial sites, like Des Zines http://homepages.ihug.co.nz/~topkiwi or Ray Toms http://moonshine.co.nz/ for details. Or you can soak it with oak chips and make whiskey, or soak fruits in it to make your own liqueurs. There are many websites describing how to make liqueurs - see http://homedistiller.org/liqueurs.htm or http://www.guntheranderson.com for a starting point.

                                                17) What web resources are there ?

                                                For more details, see :
                                                Tony Ackland's http://homedistiller.org
                                                Aaron Smiths's http://www.go.to/distillation
                                                Steve Spence's http://webconx.green-trust.org/ethanol.htm
                                                StillMaker's http://www.Moonshine-Still.com
                                                Biofuels Library http://journeytoforever.org/biofuel_library.html

                                                18) How do I contact the NEW DISTILLERS news group ?

                                                Both the NEW DISTILLERS and the DISTILLERS news groups are available via YahooGroups, at http://www.yahoogroups.com . NEW DISTILLERS is, as the name suggests, intended for those of you new to distilling and after simple, straight-forward answers to questions, whereas the DISTILLERS group discussions are a bit more advanced, throwing in bits of design philosophy, theory, and alternative ways of achieving the results. Both tend to overlap to some extent.

                                                19) Can I run my car on it ?

                                                You can run your car on alcohol over about 80% purity. Because any water present will seperate out in the presence of the gasoline (and become a problem), you either need to exclusively use the alcohol, or dry it right out (eg 99%+ purity) if using it to mix with gasoline. See Steve Spences site for more details, the Mother Earth Alcohol Fuel manual, or the The Manual for the Home and Farm Production of Alcohol Fuel. In addition, in the USA, you can get a "small fuel producer" permit, which allows small scale distilling for "motor fuel" purposes. A nice advantage is that they don't require denaturing for "fuel" used on the premises. The regulations are posted at http://webconx.green-trust.org/ethanol.htm

                                                20) How do I convert between gallons and litres and ....

                                                To convert between SI & Imperial units, multiply the first unit by the conversion factor to get the second. Divide back to do it in reverse .eg 1L = 0.264 US gal, so 20 L = 20 x 0.264 = 5.28 US gal, and 20 US gal / 0.264 = 75.76 L

                                                1 L = 0.264 US gal = 0.221 UK gal
                                                1 L = 1.057 US qt = 0.880 UK qt
                                                1 kg = 2.204 lbm = 32.15 oz (troy) = 35.27 oz (av)
                                                deg F = ((9/5) x deg C )+ 32
                                                1m = 1000 mm = 39.37 inch = 3.28 ft = 1.09 yd

                                                21) What is a "Thumper" ?

                                                A "thumper" is an extra chamber sometimes fitted to a pot still. It can be as simple as a glass jar with two holes in the lid. The off-take from the still is fed into it, with the pipe running almost all the way to the bottom of the jar; the jar is half filled with liquid (water or mash or tails) so that the vapour from the still will bubble up through it; then the vapour coming off it is collected & cooled as per normal. It acts as a second distilling chamber using just the heat from the vapour, and lifts the purity from 50-60% to 70-80%, hence improving what might otherwise be a very mediocre design. Don't make the thumper too small, and start it off with liquid already high in alcohol.

                                                22) Can Methylated Spirits be made safe to Drink ?

                                                No. Methylated spirits (aka meths) is a mixture of ethanol and (poisonous) methanol, with a denturant added to make it foul tasting. There is no effective way of seperating them, be it by distilling, using carbon, or filtering through bread (old wives tale). Do not add meths to anything you ever intend to distill or drink, and don't try using it in any form - it will still be poisonous. Keep it for cleaning and starting the BBQ with. Likewise, you cant "clean up" antifreeze in your still.

                                                --------------------------------------------------------------------------------
                                                http://homedistiller.org This page last modified 08/28/2003 20:19:50
                                              • Ackland, Tony (CALBRIS)
                                                NEW DISTILLERS Frequently Asked Questions (Feb 03) Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at www.yahoogroups.com Please email any
                                                Message 23 of 29 , Sep 27, 2004
                                                • 0 Attachment
                                                  "NEW DISTILLERS" Frequently Asked Questions (Feb'03)

                                                  Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup at www.yahoogroups.com

                                                  Please email any additions, corrections, clarifications required, etc regarding the FAQ to Tony Ackland (Tony.Ackland@...), however please direct any general questions to the newsgroup itself.

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

                                                  1) Is distilling hard to do ?
                                                  2) Is it legal ?
                                                  3) Will it make me blind ?
                                                  4) Whats the difference between a pot still, reflux still, and fractionating column ?
                                                  5) How do I get or make a still ?
                                                  6) How do I make a whisky / rum / vodka / gin ?
                                                  7) Should I use sugar or grains ?
                                                  8) Can I use fruit wine ?
                                                  9) How do I make a Turbo-all-sugar wash ?
                                                  10) How do I run a Pot still ?
                                                  11) How do I run a Reflux still ?
                                                  12) Can I use a reflux still to make rum or whisky ?
                                                  13) How do I measure the strength of it & dilute it ?
                                                  14) How do I get rid of that "off-taste" ?
                                                  15) Why do my spirits turn cloudy when diluted ?
                                                  16) How do I flavour/turn the vodka's into something else ?
                                                  17) What web resources are there ?
                                                  18) How do I contact the NEW DISTILLERS news group ?
                                                  19) Can I run my car on it ?
                                                  20) How do I convert between gallons and litres and ....
                                                  21) What is a "Thumper" ?
                                                  22) Can methylated spirits be made safe to drink ?

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

                                                  1) Is distilling hard to do ?

                                                  Nope - if you can follow instructions enough to bake scones, then you can sucessfully distil. To distil well however, will require you to understand what you're doing, so read around and get a bit of information under your belt before you begin.

                                                  2) Is it legal ?

                                                  Probably not. It is only legal in New Zealand, and some European countries turn a blind eye to it, but elsewhere it is illegal, with punishment ranging from fines to imprisonment or floggings. This action against it is usually the result of either religous beliefs (right or wrong), but more generally due to the great revenue base it provides Governements through excise taxes. So if you are going to distil, just be aware of the potential legal ramifications.

                                                  3) Will it make me blind ?

                                                  Not if you're careful. This pervasive question is due to moonshine lore, which abounds with myths of blindness, but few actual documented cases. The concern is due to the presence of methanol (wood alcohol), an optic nerve poison, which can be present in small amounts when fermenting grains or fruits high in pectin. This methanol comes off first from the still, so it is easily segregated and discarded, and easily observed via changes in the vapour temperature. A simple rule of thumb for this is to throw away the first 50 mL you collect (per 20 L mash used). Probably the greatest risk to your health during distilling is the risk of fire - collecting a flammable liquid near a heat source. So keep a fire extinguisher nearby.

                                                  The cases where you do hear about people poisoned by "illict spirits" have been the terrible situations where adulterants such as methanol, antifreeze, battery acid etc have been added to the spirits afterwards by unscrupulous sellers (for what misguided reasons ??). If you have had a healthy fermentation take place, it is infact very difficult to make methanol. The other problems have been lead poisoning when people have used lead-based products (ie lead solder) when constructing their still, instead of something more appropriate for food-grade vessels. The rules should infact be "dont buy spirits from an unknown supplier" - but its very safe to distill for yourself.

                                                  4) Whats the difference between a pot still, reflux still, and fractionating column ?

                                                  A pot still simply collects and condenses the alcohol vapours that come off the boiling mash. This will result in an alcohol at about 40-60% purity, with plenty of flavour in it. If this distillate were put through the pot still again, it would increase in purity to around 70-85% purity, and lose a bit of its flavour.

                                                  A reflux still does these multiple distillations in one single go, by having some packing in a column between the condensor & the pot, and allowing some of the vapour to condense and trickle back down through the packing. This "reflux" of liquid helps clean the rising vapour and increase the % purity. The taller the packed column, and the more reflux liquid, the purer the product will be. The advantage of doing this is that it will result in a clean vodka, with little flavour to it - ideal for mixing with flavours etc.

                                                  A fractionating column is a pure form of the reflux still. It will condense all the vapour at the top of the packing, and return about 9/10 back down the column. The column will be quite tall - say 600-1200mm (2-4 foot), and packed with a material high in surface area, but which takes up little space (pot scrubbers are good for this). It will result in an alcohol 95%+ pure (the theoretical limit without using a vacuum is 96.48 %(by volume)), with no other tastes or impurities in it.

                                                  5) How do I get or make a still ?

                                                  If you're after a pot still, these are generally home made using what-ever you have at hand - say copper tubing and old water heaters or pressure cookers. You don't really need any plans for these - just follow any of the photos about.

                                                  Reflux stills can be made from plans on the net, or bought from several manufacturers. For reflux still plans see
                                                  The photos section at http://homedistiller.org/photos-ns.htm for "Offset head" designs, and http://homedistiller.org/photos-reflux.htm for general reflux stills.
                                                  Alex's designs at http://groups.yahoo.com/group/Distillers/files/OFTS/
                                                  StillCookers http://us.geocities.com/stillcooker/
                                                  Stillmakers "Build a World Class Distillation Apparatus" at http://www.Moonshine-Still.com (Free!) or
                                                  Gert Strands : http://partyman.se/Engelsk/default.htm (US$5).
                                                  Ian Smileys "Making Pure Corn Whisky" at http://www.home-distilling.com , with full design details.
                                                  For an excellent book on all aspects of still design, see "The Compleat Distiller" at http://www.amphora-society.com
                                                  See the list of "web resources" below for links to sites selling ready-made stills.
                                                  For fuel alcohol stills see the Mother Earth Alcohol Fuel manual at http://journeytoforever.org/biofuel_library/ethanol_motherearth/meToC.html, and the The Manual for the Home and Farm Production of Alcohol Fuel by S.W. Mathewson at http://journeytoforever.org/biofuel_library/ethanol_manual/manual_ToC.html
                                                  Regarding the choice of heating for the still - if you have 240V available it is usually easiest to control & safer (particularly with internal elements). Gas can be used, but more care is needed to keep the collection container further away and not letting it overfill.

                                                  For more details on design, see http://homedistiller.org/designs.htm and http://homedistiller.org/refluxdesign.htm.

                                                  6) How do I make a whisky / vodka / rum / gin ?

                                                  Whiskey : Heat 4 kg cracked or crushed malt with 18 L of water to 63-65 °C, and hold there for 1-1.5 hours. Heat to 73-75 °C, then strain off and keep liquid, using 250 mL of hot water to rinse the grains. Cool to below 30 °C (should have an initial specific gravity of 1.050). Add hydrated yeast & leave to ferment (maintain at 26 °C) until airlock stops bubbling and final SG of around 1.010. Let settle for a day, then syphon carefully into a pot still. Discard the first 50 mL's, collect the next 2-3L of distillate or until you start noticing the tails coming through. Many people also have sucess starting with a beer-kit instead of using grains.

                                                  Vodka : dissolve 5 kg of sugar & 60 g of nutrients in 20 L of water, cool to below 30C and add hydrated yeast. Leave to ferment at 25 °C until below an SG of around 0.990, then settle for a day. Syphon into a reflux or fractionating still, and collect as per usual.

                                                  Rum : as per vodka, but use some brown sugar or mollasses, to give an initial specific gravity (SG) of around 1.060 - 1.070. Run through either a pot still, or a de-refluxed reflux still.

                                                  Gin : make a very pure vodka, then add the following essence. Simmer 35 g of juniper berries in 350 mL of 50% vodka for ten minutes with the lid on, let cool overnight, then filter through coffee filters. Use 5-10 mL of this essence per bottle of vodka.

                                                  When doing any fermenting, take a lot of care to ensure that any items used are clean/sterile (soaking them in a water + bleach (10 mL per litre) ), or else the wash can start growing other things. Use a closed fermenter with an airlock too, to let the CO2 out without letting wild yeasts, bugs etc in. For more information about fermenting, see beer or wine homebrewing sites.

                                                  7) Should I use sugar or grains/fruit ?

                                                  It depends on what sort of still you have, and what you are trying to make. If you have a reflux or fractionating still, only use whatever is cheapest (usually sugar), as the refluxing will strip out all the flavours anyhow. If you have a pot still, and are after a bourban or whiskey, then you need to go the grain route, or mollasses if after a rum. If you are trying to make a neutral spirit for flavouring, go for sugar.

                                                  Basic guidelines for using them are ..

                                                  SUGAR. Wine yeast can use no more than 2.5lbs of sugar/1imp gal or 2.2lb/1U.S.gal or 1.25kg/5litres of must. This will produce 14%a.b.v. Honey and liquid malt extract are 80% sugar so you need 1.5kg/5l must or mash. Molasses is 50% sugar so you need 2.5kg/5l must or mash. Maple syrup is 32% sugar. Carob beans are 45% sugar. Sugar beets are 15% sugar Grain malt is 60% sugar (starch converted to sugars) so you need 1.5kg/5l mash. Cooked grain contains 60% convertible starch so you need 1.5kg/5l mash

                                                  FRUIT - Grapes contain the ideal sugar, water, acid balance. A sugar content of 17-23% and a water content of about 80%. 8kg of grapes produces 5l of wine.
                                                  Most common fruits (apples, plums, apricots) contain about 10% sugar and 85% water. Cherries and figs contain 15% sugar. A fruit mash could be 4kg fruit, (400g sugar content), 2l water (3l in pulp already), 800g additional sugar.
                                                  Bananas are 17-24% sugar, 75% water. Acid content 0.3%. A banana mash could be 4kg of cooked bananas, 2l water (3l in pulp already),400g sugar. Add 3lemons/5l for correct pH.
                                                  Dates are 70% sugar, 20% water. Add acid to a date mash.
                                                  Raisins and sultanas have a water content of about 15% and a sugar content of 60%, grapes have a water content of 75% and a sugar content of about 20%, so using 1.5-2kg/5l of water appears about right if we want to reconstitute them.

                                                  ACID - 5g of citric acid (1tsp)/5l must raises acidity by 0.1%. 3g of calcium carbonate powder lowers acidity by 0.1%. A pH of 5 is 0.4% acidity. Winemakers aim for 0.6% acidity. Most common fruits are about 0.6% acid content. For distilling, a higher acidity in the mash helps to suppress bacteria. A high tannin content doesn't matter as we are not making wine. Meaurements are logarithmic, so a pH of 4 is 10 times more acidic than a pH of 5.

                                                  YEAST - Brewers (& possibly baker's yeast) can tolerate only 8% alcohol. A bottom fermenting lager yeast ferments out all the sugars better than a top fermenting ale yeast. A good wine yeast (Champagne, in the right conditions, can tolerate 15%a.b.v. (up to 18%a.b.v. in optimal conditions - no need to use expensive turbos). Wild yeasts vary, but some are very low - this is a risky path. Whisky distillers often use a combination of yeasts - initially a brewer's yeast because they believe it effects the flavor.

                                                  8) Can I use fruit wine ?

                                                  Sure, if you have it available. Again, using a pot still will result in a brandy/grappa/schnapps, whereas a reflux still will just strip it down to neutral spirit.

                                                  9) How do I make a Turbo-all-sugar wash ?

                                                  The first trick is to locate the "Turbo" yeasts - either try the New Zealand sites, or www.brewhaus.com. Then, dissolve 5-6 kg of sugar with 2-3 L of boiling water, top up to 25 L with cold water, wait until its cooled below 24 °C, and then stir the yeast in, and close the lid with an airlock. Keep at 24 °C until the SG has dropped below 1.010 Its then possible to add extra sugar (1 kg at a time, dissolved in a little water) each time the SG has dropped below 1.010. You should be able to add an extra 3-4 kg this way over a week. It should finish around 0.980 - 0.990

                                                  10) How do I run a Pot Still ?

                                                  See http://homedistiller.org/dtw.htm#use_pot for details. A pot still is fairly straight forward to use. Turn it on. Once the temperature is up to about 60 °C turn on the cooling water to the condensor. Make sure you throw away the first 1 00 mL per 20L wash, as this will contain any methanol that might be present. Segregate the distillate into 500 mL lots as it comes off. Only keep (for drinking) that which doesn't contain fusels (smell off) - probably below about 92 ° C, however you should keep distilling past here, untill about 96 ° C, as this fraction, although high in tails and not good for drinking this time, can be added back to the next wash and cleaned up OK then.

                                                  11) How do I run a Reflux / Fractionating Still ?

                                                  See http://homedistiller.org/dtw.htm#use_reflux for details +/or variations. It is best to first equilibriate the column under total reflux for 10 minutes or so. This will concentrate up the foreshots so that they can be removed first. Collect them one drip at a time, for approx 50 mL per 25L wash, and throw away. You can then collect the remaining run at a quicker rate. Adjust the reflux ratio (the ratio of how much of the total vapour is returned as reflux) by varying either the rate of collection or rate of cooling water (depending on still design) to maintain the purity you want. You can judge the purity by measuring the vapour temperature. Target around 78.2 - 78.4 °C . Towards the end of the run it will be hard to get a high enough reflux ratio to maintain the high purity / low temperature. When the temperature has nudged up to around 80 °C quit collecting for drinking, and collect the remainder as tails (for redistillation in the next run) up to around 96 °C .

                                                  12) Can I use a Reflux Still to make Rum or Whisky ?

                                                  Yes you can. To do so, you need to carefully monitor the various transitions between the foreshots, heads, middle run, and tails, and time the collection of the middle run precisely. The reflux still allows you to more precisely judge the changes between the various stages, and hence target them accurately. A typical rum or whisky would be obtained by discarding the foreshots, then collecting the heads, middle run, and then begin the tails, until the purity has dropped to around 58-60% (82 °C). By altering when to start collecting, and how late to time the final "cut", various flavour profiles will result. You'd collect it faster and at a slightly lower reflux ratio than for a neutral spirit, as you want the flavour present.

                                                  13) How do I measure the strength of it & dilute it ?

                                                  You need a hydrometer. This is a wee float, with a scale inside it. The more alcohol that is present, the lighter the density of the liquid, so the hydrometer sinks a bit lower. You then just read off the scale how much alcohol is present. You need a seperate hydrometer for measuring the density of the mash, as this is generally > 1.0, whereas the spirit is < 1.0, and they can't accurately do both ends of the scale.

                                                  14) How do I get rid of that "off-taste" ?

                                                  That "rough moonshine edge" or "off-taste / wet cardboard smell" is due to impurities such as the higher order alcohols, known as cogeners or fusel oils. These will be present more when using a pot still, less if using a reflux still, and just about absent if using a fractionating column. So one way is to use a taller packed column and increase the amount of reflux occuring. They can also indicate that you've tried to collect too much of the alcohol, and have run into the "tails"; so finish collecting a little bit earlier next time. Soaking tainted alcohol with activated carbon for a week (or even months) will help remove some of this flavour - this is known as "polishing" the spirit. I'm also suspecting that you need a little bit of copper somewhere in the still where it can come in contact with the vapour. The copper helps catalyse some of the sulphur, esters & organic acids, reducing their odour & taste.

                                                  15) Why do my spirits turn cloudy when diluted ?

                                                  With neutral spirits, either you have pushed 'tails' into your product (eg collected too much product from the still - quit earlier next time), or you are using poor tap-water (high in calcium carbonate). If it happens when diluting your gin, sambuca or the like, its because there is too little alcohol/too much oil present and the oils are no longer dissolved. Either drink it cloudy or increase the % alcohol present.

                                                  16) How do I flavour/turn the vodka's into something else ?

                                                  There are now many commercial flavourings available, which turn vodka or neutral alcohol into pretty decent gin or whiskey, or all manor of liqueurs. See the commercial sites, like Des Zines http://homepages.ihug.co.nz/~topkiwi or Ray Toms http://moonshine.co.nz/ for details. Or you can soak it with oak chips and make whiskey, or soak fruits in it to make your own liqueurs. There are many websites describing how to make liqueurs - see http://homedistiller.org/liqueurs.htm or http://www.guntheranderson.com for a starting point.

                                                  17) What web resources are there ?

                                                  For more details, see :
                                                  Tony Ackland's http://homedistiller.org
                                                  Aaron Smiths's http://www.go.to/distillation
                                                  Steve Spence's http://webconx.green-trust.org/ethanol.htm
                                                  StillMaker's http://www.Moonshine-Still.com
                                                  Biofuels Library http://journeytoforever.org/biofuel_library.html

                                                  18) How do I contact the NEW DISTILLERS news group ?

                                                  Both the NEW DISTILLERS and the DISTILLERS news groups are available via YahooGroups, at http://www.yahoogroups.com . NEW DISTILLERS is, as the name suggests, intended for those of you new to distilling and after simple, straight-forward answers to questions, whereas the DISTILLERS group discussions are a bit more advanced, throwing in bits of design philosophy, theory, and alternative ways of achieving the results. Both tend to overlap to some extent.

                                                  19) Can I run my car on it ?

                                                  You can run your car on alcohol over about 80% purity. Because any water present will seperate out in the presence of the gasoline (and become a problem), you either need to exclusively use the alcohol, or dry it right out (eg 99%+ purity) if using it to mix with gasoline. See Steve Spences site for more details, the Mother Earth Alcohol Fuel manual, or the The Manual for the Home and Farm Production of Alcohol Fuel. In addition, in the USA, you can get a "small fuel producer" permit, which allows small scale distilling for "motor fuel" purposes. A nice advantage is that they don't require denaturing for "fuel" used on the premises. The regulations are posted at http://webconx.green-trust.org/ethanol.htm

                                                  20) How do I convert between gallons and litres and ....

                                                  To convert between SI & Imperial units, multiply the first unit by the conversion factor to get the second. Divide back to do it in reverse .eg 1L = 0.264 US gal, so 20 L = 20 x 0.264 = 5.28 US gal, and 20 US gal / 0.264 = 75.76 L

                                                  1 L = 0.264 US gal = 0.221 UK gal
                                                  1 L = 1.057 US qt = 0.880 UK qt
                                                  1 kg = 2.204 lbm = 32.15 oz (troy) = 35.27 oz (av)
                                                  deg F = ((9/5) x deg C )+ 32
                                                  1m = 1000 mm = 39.37 inch = 3.28 ft = 1.09 yd

                                                  21) What is a "Thumper" ?

                                                  A "thumper" is an extra chamber sometimes fitted to a pot still. It can be as simple as a glass jar with two holes in the lid. The off-take from the still is fed into it, with the pipe running almost all the way to the bottom of the jar; the jar is half filled with liquid (water or mash or tails) so that the vapour from the still will bubble up through it; then the vapour coming off it is collected & cooled as per normal. It acts as a second distilling chamber using just the heat from the vapour, and lifts the purity from 50-60% to 70-80%, hence improving what might otherwise be a very mediocre design. Don't make the thumper too small, and start it off with liquid already high in alcohol.

                                                  22) Can Methylated Spirits be made safe to Drink ?

                                                  No. Methylated spirits (aka meths) is a mixture of ethanol and (poisonous) methanol, with a denturant added to make it foul tasting. There is no effective way of seperating them, be it by distilling, using carbon, or filtering through bread (old wives tale). Do not add meths to anything you ever intend to distill or drink, and don't try using it in any form - it will still be poisonous. Keep it for cleaning and starting the BBQ with. Likewise, you cant "clean up" antifreeze in your still.



                                                  Tony Ackland
                                                  http://homedistiller.org

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                                                • Tony Ackland
                                                  New Distillers FAQ ****************************************************************** NEW DISTILLERS Frequently Asked Questions (Feb 03) Posted near the 1st
                                                  Message 24 of 29 , Apr 27 3:18 PM
                                                  • 0 Attachment
                                                    New Distillers FAQ
                                                    ******************************************************************
                                                    "NEW DISTILLERS" Frequently Asked Questions (Feb'03)

                                                    Posted near the 1st of each month, to the NEW_DISTILLERS newsgroup
                                                    at www.yahoogroups.com

                                                    Please email any additions, corrections, clarifications required,
                                                    etc regarding the FAQ to Tony Ackland
                                                    (Tony.Ackland@...), however please direct any
                                                    general questions to the newsgroup itself.

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

                                                    1) Is distilling hard to do ?
                                                    2) Is it legal ?
                                                    3) Will it make me blind ?
                                                    4) Whats the difference between a pot still, reflux still, and
                                                    fractionating column ?
                                                    5) How do I get or make a still ?
                                                    6) How do I make a whisky / rum / vodka / gin ?
                                                    7) Should I use sugar or grains ?
                                                    8) Can I use fruit wine ?
                                                    9) How do I make a Turbo-all-sugar wash ?
                                                    10) How do I run a Pot still ?
                                                    11) How do I run a Reflux still ?
                                                    12) Can I use a reflux still to make rum or whisky ?
                                                    13) How do I measure the strength of it & dilute it ?
                                                    14) How do I get rid of that "off-taste" ?
                                                    15) Why do my spirits turn cloudy when diluted ?
                                                    16) How do I flavour/turn the vodka's into something else ?
                                                    17) What web resources are there ?
                                                    18) How do I contact the NEW DISTILLERS news group ?
                                                    19) Can I run my car on it ?
                                                    20) How do I convert between gallons and litres and ....
                                                    21) What is a "Thumper" ?
                                                    22) Can methylated spirits be made safe to drink ?

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

                                                    1) Is distilling hard to do ?

                                                    Nope - if you can follow instructions enough to bake scones, then
                                                    you can sucessfully distil. To distil well however, will require you
                                                    to understand what you're doing, so read around and get a bit of
                                                    information under your belt before you begin.

                                                    2) Is it legal ?

                                                    Probably not. It is only legal in New Zealand, and some European
                                                    countries turn a blind eye to it, but elsewhere it is illegal, with
                                                    punishment ranging from fines to imprisonment or floggings. This
                                                    action against it is usually the result of either religous beliefs
                                                    (right or wrong), but more generally due to the great revenue base
                                                    it provides Governements through excise taxes. So if you are going
                                                    to distil, just be aware of the potential legal ramifications.

                                                    3) Will it make me blind ?

                                                    Not if you're careful. This pervasive question is due to moonshine
                                                    lore, which abounds with myths of blindness, but few actual
                                                    documented cases. The concern is due to the presence of methanol
                                                    (wood alcohol), an optic nerve poison, which can be present in small
                                                    amounts when fermenting grains or fruits high in pectin. This
                                                    methanol comes off first from the still, so it is easily segregated
                                                    and discarded, and easily observed via changes in the vapour
                                                    temperature. A simple rule of thumb for this is to throw away the
                                                    first 50 mL you collect (per 20 L mash used). Probably the greatest
                                                    risk to your health during distilling is the risk of fire -
                                                    collecting a flammable liquid near a heat source. So keep a fire
                                                    extinguisher nearby.

                                                    The cases where you do hear about people poisoned by "illict
                                                    spirits" have been the terrible situations where adulterants such as
                                                    methanol, antifreeze, battery acid etc have been added to the
                                                    spirits afterwards by unscrupulous sellers (for what misguided
                                                    reasons ??). If you have had a healthy fermentation take place, it
                                                    is infact very difficult to make methanol. The other problems have
                                                    been lead poisoning when people have used lead-based products (ie
                                                    lead solder) when constructing their still, instead of something
                                                    more appropriate for food-grade vessels. The rules should infact
                                                    be "dont buy spirits from an unknown supplier" - but its very safe
                                                    to distill for yourself.

                                                    4) Whats the difference between a pot still, reflux still, and
                                                    fractionating column ?

                                                    A pot still simply collects and condenses the alcohol vapours that
                                                    come off the boiling mash. This will result in an alcohol at about
                                                    40-60% purity, with plenty of flavour in it. If this distillate were
                                                    put through the pot still again, it would increase in purity to
                                                    around 70-85% purity, and lose a bit of its flavour.

                                                    A reflux still does these multiple distillations in one single go,
                                                    by having some packing in a column between the condensor & the pot,
                                                    and allowing some of the vapour to condense and trickle back down
                                                    through the packing. This "reflux" of liquid helps clean the rising
                                                    vapour and increase the % purity. The taller the packed column, and
                                                    the more reflux liquid, the purer the product will be. The advantage
                                                    of doing this is that it will result in a clean vodka, with little
                                                    flavour to it - ideal for mixing with flavours etc.

                                                    A fractionating column is a pure form of the reflux still. It will
                                                    condense all the vapour at the top of the packing, and return about
                                                    9/10 back down the column. The column will be quite tall - say 600-
                                                    1200mm (2-4 foot), and packed with a material high in surface area,
                                                    but which takes up little space (pot scrubbers are good for this).
                                                    It will result in an alcohol 95%+ pure (the theoretical limit
                                                    without using a vacuum is 96.48 %(by volume)), with no other tastes
                                                    or impurities in it.

                                                    5) How do I get or make a still ?

                                                    If you're after a pot still, these are generally home made using
                                                    what-ever you have at hand - say copper tubing and old water heaters
                                                    or pressure cookers. You don't really need any plans for these -
                                                    just follow any of the photos about.

                                                    Reflux stills can be made from plans on the net, or bought from
                                                    several manufacturers. For reflux still plans see
                                                    The photos section at http://homedistiller.org/photos-ns.htm
                                                    for "Offset head" designs, and http://homedistiller.org/photos-
                                                    reflux.htm for general reflux stills.
                                                    Alex's designs at
                                                    http://groups.yahoo.com/group/Distillers/files/OFTS/
                                                    StillCookers http://us.geocities.com/stillcooker/
                                                    Stillmakers "Build a World Class Distillation Apparatus" at
                                                    http://www.Moonshine-Still.com (Free!) or
                                                    Gert Strands : http://partyman.se/Engelsk/default.htm (US$5).
                                                    Ian Smileys "Making Pure Corn Whisky" at http://www.home-
                                                    distilling.com , with full design details.

                                                    For an excellent book on all aspects of still design, see "The
                                                    Compleat Distiller" at http://www.amphora-society.com.
                                                    See the list of "web resources" below for links to sites selling
                                                    ready-made stills.

                                                    For fuel alcohol stills see the Mother Earth Alcohol Fuel manual at
                                                    http://journeytoforever.org/biofuel_library/ethanol_motherearth/meToC
                                                    .html, and the The Manual for the Home and Farm Production of
                                                    Alcohol Fuel by S.W. Mathewson at
                                                    http://journeytoforever.org/biofuel_library/ethanol_manual/manual_ToC
                                                    .html
                                                    Regarding the choice of heating for the still - if you have 240V
                                                    available it is usually easiest to control & safer (particularly
                                                    with internal elements). Gas can be used, but more care is needed to
                                                    keep the collection container further away and not letting it
                                                    overfill.

                                                    For more details on design, see http://homedistiller.org/designs.htm
                                                    and http://homedistiller.org/refluxdesign.htm.

                                                    6) How do I make a whisky / vodka / rum / gin ?

                                                    Whiskey : Heat 4 kg cracked or crushed malt with 18 L of water to 63-
                                                    65 °C, and hold there for 1-1.5 hours. Heat to 73-75 °C, then strain
                                                    off and keep liquid, using 250 mL of hot water to rinse the grains.
                                                    Cool to below 30 °C (should have an initial specific gravity of
                                                    1.050). Add hydrated yeast & leave to ferment (maintain at 26 °C)
                                                    until airlock stops bubbling and final SG of around 1.010. Let
                                                    settle for a day, then syphon carefully into a pot still. Discard
                                                    the first 50 mL's, collect the next 2-3L of distillate or until you
                                                    start noticing the tails coming through. Many people also have
                                                    sucess starting with a beer-kit instead of using grains.

                                                    Vodka : dissolve 5 kg of sugar & 60 g of nutrients in 20 L of water,
                                                    cool to below 30C and add hydrated yeast. Leave to ferment at 25 °C
                                                    until below an SG of around 0.990, then settle for a day. Syphon
                                                    into a reflux or fractionating still, and collect as per usual.

                                                    Rum : as per vodka, but use some brown sugar or mollasses, to give
                                                    an initial specific gravity (SG) of around 1.060 - 1.070. Run
                                                    through either a pot still, or a de-refluxed reflux still.

                                                    Gin : make a very pure vodka, then add the following essence. Simmer
                                                    35 g of juniper berries in 350 mL of 50% vodka for ten minutes with
                                                    the lid on, let cool overnight, then filter through coffee filters.
                                                    Use 5-10 mL of this essence per bottle of vodka.

                                                    When doing any fermenting, take a lot of care to ensure that any
                                                    items used are clean/sterile (soaking them in a water + bleach (10
                                                    mL per litre) ), or else the wash can start growing other things.
                                                    Use a closed fermenter with an airlock too, to let the CO2 out
                                                    without letting wild yeasts, bugs etc in. For more information about
                                                    fermenting, see beer or wine homebrewing sites.

                                                    7) Should I use sugar or grains/fruit ?

                                                    It depends on what sort of still you have, and what you are trying
                                                    to make. If you have a reflux or fractionating still, only use
                                                    whatever is cheapest (usually sugar), as the refluxing will strip
                                                    out all the flavours anyhow. If you have a pot still, and are after
                                                    a bourban or whiskey, then you need to go the grain route, or
                                                    mollasses if after a rum. If you are trying to make a neutral spirit
                                                    for flavouring, go for sugar.

                                                    Basic guidelines for using them are ..

                                                    SUGAR. Wine yeast can use no more than 2.5lbs of sugar/1imp gal or
                                                    2.2lb/1U.S.gal or 1.25kg/5litres of must. This will produce 14%
                                                    a.b.v. Honey and liquid malt extract are 80% sugar so you need
                                                    1.5kg/5l must or mash. Molasses is 50% sugar so you need 2.5kg/5l
                                                    must or mash. Maple syrup is 32% sugar. Carob beans are 45% sugar.
                                                    Sugar beets are 15% sugar Grain malt is 60% sugar (starch converted
                                                    to sugars) so you need 1.5kg/5l mash. Cooked grain contains 60%
                                                    convertible starch so you need 1.5kg/5l mash

                                                    FRUIT - Grapes contain the ideal sugar, water, acid balance. A sugar
                                                    content of 17-23% and a water content of about 80%. 8kg of grapes
                                                    produces 5l of wine.
                                                    Most common fruits (apples, plums, apricots) contain about 10% sugar
                                                    and 85% water. Cherries and figs contain 15% sugar. A fruit mash
                                                    could be 4kg fruit, (400g sugar content), 2l water (3l in pulp
                                                    already), 800g additional sugar.
                                                    Bananas are 17-24% sugar, 75% water. Acid content 0.3%. A banana
                                                    mash could be 4kg of cooked bananas, 2l water (3l in pulp
                                                    already),400g sugar. Add 3lemons/5l for correct pH.
                                                    Dates are 70% sugar, 20% water. Add acid to a date mash.
                                                    Raisins and sultanas have a water content of about 15% and a sugar
                                                    content of 60%, grapes have a water content of 75% and a sugar
                                                    content of about 20%, so using 1.5-2kg/5l of water appears about
                                                    right if we want to reconstitute them.

                                                    ACID - 5g of citric acid (1tsp)/5l must raises acidity by 0.1%. 3g
                                                    of calcium carbonate powder lowers acidity by 0.1%. A pH of 5 is
                                                    0.4% acidity. Winemakers aim for 0.6% acidity. Most common fruits
                                                    are about 0.6% acid content. For distilling, a higher acidity in the
                                                    mash helps to suppress bacteria. A high tannin content doesn't
                                                    matter as we are not making wine. Meaurements are logarithmic, so a
                                                    pH of 4 is 10 times more acidic than a pH of 5.

                                                    YEAST - Brewers (& possibly baker's yeast) can tolerate only 8%
                                                    alcohol. A bottom fermenting lager yeast ferments out all the sugars
                                                    better than a top fermenting ale yeast. A good wine yeast
                                                    (Champagne, in the right conditions, can tolerate 15%a.b.v. (up to
                                                    18%a.b.v. in optimal conditions - no need to use expensive turbos).
                                                    Wild yeasts vary, but some are very low - this is a risky path.
                                                    Whisky distillers often use a combination of yeasts - initially a
                                                    brewer's yeast because they believe it effects the flavor.

                                                    8) Can I use fruit wine ?

                                                    Sure, if you have it available. Again, using a pot still will result
                                                    in a brandy/grappa/schnapps, whereas a reflux still will just strip
                                                    it down to neutral spirit.

                                                    9) How do I make a Turbo-all-sugar wash ?

                                                    The first trick is to locate the "Turbo" yeasts - either try the New
                                                    Zealand sites, or www.brewhaus.com. Then, dissolve 5-6 kg of sugar
                                                    with 2-3 L of boiling water, top up to 25 L with cold water, wait
                                                    until its cooled below 24 °C, and then stir the yeast in, and close
                                                    the lid with an airlock. Keep at 24 °C until the SG has dropped
                                                    below 1.010 Its then possible to add extra sugar (1 kg at a time,
                                                    dissolved in a little water) each time the SG has dropped below
                                                    1.010. You should be able to add an extra 3-4 kg this way over a
                                                    week. It should finish around 0.980 - 0.990

                                                    10) How do I run a Pot Still ?

                                                    See http://homedistiller.org/dtw.htm#use_pot for details. A pot
                                                    still is fairly straight forward to use. Turn it on. Once the
                                                    temperature is up to about 60 °C turn on the cooling water to the
                                                    condensor. Make sure you throw away the first 1 00 mL per 20L wash,
                                                    as this will contain any methanol that might be present. Segregate
                                                    the distillate into 500 mL lots as it comes off. Only keep (for
                                                    drinking) that which doesn't contain fusels (smell off) - probably
                                                    below about 92 ° C, however you should keep distilling past here,
                                                    untill about 96 ° C, as this fraction, although high in tails and
                                                    not good for drinking this time, can be added back to the next wash
                                                    and cleaned up OK then.

                                                    11) How do I run a Reflux / Fractionating Still ?

                                                    See http://homedistiller.org/dtw.htm#use_reflux for details +/or
                                                    variations. It is best to first equilibriate the column under total
                                                    reflux for 10 minutes or so. This will concentrate up the foreshots
                                                    so that they can be removed first. Collect them one drip at a time,
                                                    for approx 50 mL per 25L wash, and throw away. You can then collect
                                                    the remaining run at a quicker rate. Adjust the reflux ratio (the
                                                    ratio of how much of the total vapour is returned as reflux) by
                                                    varying either the rate of collection or rate of cooling water
                                                    (depending on still design) to maintain the purity you want. You can
                                                    judge the purity by measuring the vapour temperature. Target around
                                                    78.2 - 78.4 °C . Towards the end of the run it will be hard to get a
                                                    high enough reflux ratio to maintain the high purity / low
                                                    temperature. When the temperature has nudged up to around 80 °C quit
                                                    collecting for drinking, and collect the remainder as tails (for
                                                    redistillation in the next run) up to around 96 °C .

                                                    12) Can I use a Reflux Still to make Rum or Whisky ?

                                                    Yes you can. To do so, you need to carefully monitor the various
                                                    transitions between the foreshots, heads, middle run, and tails, and
                                                    time the collection of the middle run precisely. The reflux still
                                                    allows you to more precisely judge the changes between the various
                                                    stages, and hence target them accurately. A typical rum or whisky
                                                    would be obtained by discarding the foreshots, then collecting the
                                                    heads, middle run, and then begin the tails, until the purity has
                                                    dropped to around 58-60% (82 °C). By altering when to start
                                                    collecting, and how late to time the final "cut", various flavour
                                                    profiles will result. You'd collect it faster and at a slightly
                                                    lower reflux ratio than for a neutral spirit, as you want the
                                                    flavour present.

                                                    13) How do I measure the strength of it & dilute it ?

                                                    You need a hydrometer. This is a wee float, with a scale inside it.
                                                    The more alcohol that is present, the lighter the density of the
                                                    liquid, so the hydrometer sinks a bit lower. You then just read off
                                                    the scale how much alcohol is present. You need a seperate
                                                    hydrometer for measuring the density of the mash, as this is
                                                    generally > 1.0, whereas the spirit is < 1.0, and they can't
                                                    accurately do both ends of the scale.

                                                    14) How do I get rid of that "off-taste" ?

                                                    That "rough moonshine edge" or "off-taste / wet cardboard smell" is
                                                    due to impurities such as the higher order alcohols, known as
                                                    cogeners or fusel oils. These will be present more when using a pot
                                                    still, less if using a reflux still, and just about absent if using
                                                    a fractionating column. So one way is to use a taller packed column
                                                    and increase the amount of reflux occuring. They can also indicate
                                                    that you've tried to collect too much of the alcohol, and have run
                                                    into the "tails"; so finish collecting a little bit earlier next
                                                    time. Soaking tainted alcohol with activated carbon for a week (or
                                                    even months) will help remove some of this flavour - this is known
                                                    as "polishing" the spirit. I'm also suspecting that you need a
                                                    little bit of copper somewhere in the still where it can come in
                                                    contact with the vapour. The copper helps catalyse some of the
                                                    sulphur, esters & organic acids, reducing their odour & taste.

                                                    15) Why do my spirits turn cloudy when diluted ?

                                                    With neutral spirits, either you have pushed 'tails' into your
                                                    product (eg collected too much product from the still - quit earlier
                                                    next time), or you are using poor tap-water (high in calcium
                                                    carbonate). If it happens when diluting your gin, sambuca or the
                                                    like, its because there is too little alcohol/too much oil present
                                                    and the oils are no longer dissolved. Either drink it cloudy or
                                                    increase the % alcohol present.

                                                    16) How do I flavour/turn the vodka's into something else ?

                                                    There are now many commercial flavourings available, which turn
                                                    vodka or neutral alcohol into pretty decent gin or whiskey, or all
                                                    manor of liqueurs. See the commercial sites, like Des Zines
                                                    http://homepages.ihug.co.nz/~topkiwi or Ray Toms
                                                    http://moonshine.co.nz/ for details. Or you can soak it with oak
                                                    chips and make whiskey, or soak fruits in it to make your own
                                                    liqueurs. There are many websites describing how to make liqueurs -
                                                    see http://homedistiller.org/liqueurs.htm or
                                                    http://www.guntheranderson.com for a starting point.

                                                    17) What web resources are there ?

                                                    For more details, see :
                                                    Tony Ackland's http://homedistiller.org
                                                    Aaron Smiths's http://www.go.to/distillation
                                                    Steve Spence's http://webconx.green-trust.org/ethanol.htm
                                                    StillMaker's http://www.Moonshine-Still.com
                                                    Biofuels Library http://journeytoforever.org/biofuel_library.html

                                                    18) How do I contact the NEW DISTILLERS news group ?

                                                    Both the NEW DISTILLERS and the DISTILLERS news groups are available
                                                    via YahooGroups, at http://www.yahoogroups.com . NEW DISTILLERS is,
                                                    as the name suggests, intended for those of you new to distilling
                                                    and after simple, straight-forward answers to questions, whereas the
                                                    DISTILLERS group discussions are a bit more advanced, throwing in
                                                    bits of design philosophy, theory, and alternative ways of achieving
                                                    the results. Both tend to overlap to some extent.

                                                    19) Can I run my car on it ?

                                                    You can run your car on alcohol over about 80% purity. Because any
                                                    water present will seperate out in the presence of the gasoline (and
                                                    become a problem), you either need to exclusively use the alcohol,
                                                    or dry it right out (eg 99%+ purity) if using it to mix with
                                                    gasoline. See Steve Spences site for more details, the Mother Earth
                                                    Alcohol Fuel manual, or the The Manual for the Home and Farm
                                                    Production of Alcohol Fuel. In addition, in the USA, you can get
                                                    a "small fuel producer" permit, which allows small scale distilling
                                                    for "motor fuel" purposes. A nice advantage is that they don't
                                                    require denaturing for "fuel" used on the premises. The regulations
                                                    are posted at http://webconx.green-trust.org/ethanol.htm

                                                    20) How do I convert between gallons and litres and ....

                                                    To convert between SI & Imperial units, multiply the first unit by
                                                    the conversion factor to get the second. Divide back to do it in
                                                    reverse .eg 1L = 0.264 US gal, so 20 L = 20 x 0.264 = 5.28 US gal,
                                                    and 20 US gal / 0.264 = 75.76 L

                                                    1 L = 0.264 US gal = 0.221 UK gal
                                                    1 L = 1.057 US qt = 0.880 UK qt
                                                    1 kg = 2.204 lbm = 32.15 oz (troy) = 35.27 oz (av)
                                                    deg F = ((9/5) x deg C )+ 32
                                                    1m = 1000 mm = 39.37 inch = 3.28 ft = 1.09 yd

                                                    21) What is a "Thumper" ?

                                                    A "thumper" is an extra chamber sometimes fitted to a pot still. It
                                                    can be as simple as a glass jar with two holes in the lid. The off-
                                                    take from the still is fed into it, with the pipe running almost all
                                                    the way to the bottom of the jar; the jar is half filled with liquid
                                                    (water or mash or tails) so that the vapour from the still will
                                                    bubble up through it; then the vapour coming off it is collected &
                                                    cooled as per normal. It acts as a second distilling chamber using
                                                    just the heat from the vapour, and lifts the purity from 50-60% to
                                                    70-80%, hence improving what might otherwise be a very mediocre
                                                    design. Don't make the thumper too small, and start it off with
                                                    liquid already high in alcohol.

                                                    22) Can Methylated Spirits be made safe to Drink ?

                                                    No. Methylated spirits (aka meths) is a mixture of ethanol and
                                                    (poisonous) methanol, with a denturant added to make it foul
                                                    tasting. There is no effective way of seperating them, be it by
                                                    distilling, using carbon, or filtering through bread (old wives
                                                    tale). Do not add meths to anything you ever intend to distill or
                                                    drink, and don't try using it in any form - it will still be
                                                    poisonous. Keep it for cleaning and starting the BBQ with. Likewise,
                                                    you cant "clean up" antifreeze in your still.
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