Spirit Making Fundamentals
The following is a brief description of the process followed by full instructions for different Turbo and Still combinations including Alcobase. There are five steps to making your own spirits and liqueurs by distillation. We have listed the steps in basic form first then expanded the descriptions. The distilling instructions below are available in the three most common forms. For more instructions covering all types of still recommended by Still Spirits then please refer to the downloads page. If you are unsure of a word used then please refer to the Glossary.
Here is a quick outline to making Spirits and Liqueurs by distillation
1st Step- Fermentation
Make the alcohol by mixing sugar and water and then adding a Still Spirits Turbo which is a mixture of yeast and yeast food (nutrients). The yeast will convert the sugar to alcohol by a process known as fermentation. We have a variety of Turbo yeasts to use that will suit your climate and conditions.
2nd Step - Distillation
Add the fermented mixture to a Still Spirits still. These are sold in some countries as Water Purifiers. The alcohol is then boiled off and the first portion is separated and discarded before collecting the potable (or drinkable) alcohol. We have separated out the instructions into three different categories.
3rd Step - Filtration
Filter the alcohol with the Still Spirits Z Filter unit. This involves running the spirit through a column of carbon mixture that removes any unwanted tastes and smells and utilises a filter paper to prevent the carbon from passing into the finished spirit.
4th Step - Mixing The Spirit To The Right Strength
Water the spirit down to the desired drinking strength by testing with a Still Spirits Spirit hydrometer (alcometer). Also learn about several additions you can make to improve or change your spirit.
5th Step - Mixing The Flavours
Once you have made the base spirit you can make many different drinks from the same batch of spirit. We have a full range of Still Spirits Spirit or Liqueur essences.
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USA and Canada where it is illegal in most states to own a still but a Water Distillation unit is readily available from Sears catalogue.
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Australia where it is legal to own a still under 5 litre capacity as long as it is for either either water purification or essential oil extraction.
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New Zealand, Switzerland and Italy where it is legal to own a still and 25 litre stills appear the most common size. Click here for full instructions on distilling with a 25 litre Reflux still.
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Please note that in Australia if you purchase a 3 in 1 fermenter, replacement 5 litre Reflux Condenser and thermometer then you have purchased the equivalent of a 25 litre still. Australian retailers are aware of this and will try to prevent you breaking the law in this manner. If you are intent on this course of action then make sure you make your purchases over two visits. |
The above information was sourced from StillSpirits
Glossary
Some terms you should know before we start:
Airlock - A device to allow air out of the fermenter but prevent bugs and oxygen back into it.
Body - The distillate or condensed steam collected from the still.
Distilling - The process where the alcohol is boiled off from the Wash and the steam is collected and condensed back to liquid.
Fermentation - The process that takes place when the yeast uses the sugar to make the alcohol.
Fermenter - The container that you use to mix up the wash.
Head - The first distillate or condensed steam from the still which can contain undesirable elements.
Pot Still - A simple still where everything that boils is collected and condensed.
Reflux Still - A more complex still with a chamber called the Reflux condenser, where the steam is filtered and some of the unwanted elements are returned to the boiling vessel. This results in purer, stronger alcohol.
Sterilisation - The process of cleaning and sanitising equipment before use.
Wash - The mix of water, sugar, yeast and nutrients that you will ferment to make the alcoholic base for distilling.
Yeast - An organisim which converts the sugary Wash to alcohol.
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