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The Artisan's Guide to Crafting Distilled Spirits, by Bettina Malle, Helge Schmickl
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Small-Scale Production of Brandies, Schnapps & Liquors: The art of crafting alcohol is a very ancient one, and small, artisan distilleries are growing in popularity every day. Expert Austrian distillers Helge Schmickl and Bettina Malle guide readers through the process of creating or purchasing their own still and provide detailed instructions from personal experience on mash creation, fermentation, distillation, and infusion using a variety of ingredients. Schmickl and Malle also introduce readers to the tradition of schnapps distillation and present a brief look at domestic and international brewing cultures.
The authors cover in detail which distillation techniques excel, which merely succeed, and which should be avoided at all costs in their discussion of
- Necessary equipment
- Possible ingredients
- Mash fermentation
- How to begin distillation
- Alcohol regulations
With ninety recipes - from classic fruit brandy to chili infusions - this book is not only for the curious beginner. Even experienced distillers will discover new approaches to this classic practice.
- Sales Rank: #72210 in Books
- Published on: 2015-09-01
- Released on: 2015-09-01
- Original language: German
- Dimensions: 10.00" h x 7.25" w x .75" l, 1.62 pounds
- Binding: Hardcover
- 160 pages
Review
The standard reference work for all home distillers. --Die Zeit magazine
A resource that everyone - beginner or advanced- interested in the craft distilling process needs. --Bill Owens, president/founder, American Distilling Institute
From the Inside Flap
Schnapps, spirituous beverages, distillates
- HOW IS ALCOHOL FORMED?
A side trip into chemistry
The fermentation process: Water & sugar; Flavors & aromas; Vitamins, trace elements; Solid, ligneous components - WHICH FRUITS CAN BE USED TO MAKE THE MASH?
- PREPARING THE FRUIT
- FERMENTATION CONTAINER
- ADDING WATER
- CONVENTIONAL MASHES
Fruit pulp without additional ingredients: Simple mashes
Adding cultured yeast: Mashes with cultured yeast
Checking the pH value: Measuring the pH value, Correcting the pH value
Pectinase - ALCOHOL CONTENT OF CONVENTIONAL MASHES
- HIGH-GRADE FRUIT MASHES
What are the advantages of a high-grade mash?, Turbo yeast, Preparing a high-grade fruit mash - CHECKING THE PROGRESS OF THE FERMENTATION
What should you check, and how often?, Daily check, Regular stirring, Weekly measurements, Fermentation logs, When is the fermentation complete?, The optimal time for distilling - PROBLEMS DURING FERMENTATION
No alcohol has formed in the mash yet, Alcohol has already formed in the mash - FILTERING THE MASH
- STORING THE MASH
- MAKING A MASH FROM GRAINS, CORN, OR POTATOES (STARCHY PRODUCTS)
- PRINCIPLES OF CONSTRUCTION
- SOME KEY POINTS
Materials; Kettle; Heating and jacketed kettles; Column, lyne arm, and measuring the temperature; Cooling - DIFFERENT TYPES OF STILLS
Pot stills, Reflux stills, Combination stills, Large stills (pot still and reflux) - USING THE STILL
Filling; Receiver, container for the distillate; Emptying and cleaning
- INTRODUCTION
- HEADS
- HEARTS
- TAILS
- DISTILLING PROCESS
Relative proportions of the three parts - ANTIFOAM
- SINGLE OR DOUBLE DISTILLATION?
Calculating the amount when mixing a low-percentage alcohol with a high-percentage alcohol - DILUTING TO A DRINKABLE STRENGTH
Determining the alcohol content, Calculating the amount of water needed for dilution, Cloudiness - TREATMENT WITH ACTIVATED CARBON, TASTE-NEUTRAL ALCOHOL
- STORAGE
- EXCELLENT MASH, EXCELLENT SCHNAPPS
- RECIPES
Agave (mescal, tequila), Apples (obstler, cider, calvados), Apricots, Bananas, Beer brandy (bierbrand), Blackberries, Bullaces (Kriechenbrand), Chequers, Cherries, Currants (red and black), Damsons, Elderberries, Elderflowers, Gentian, Grains (whiskey), Grapes (cognac, wine brandy), Grapes (grappa, pomace brandy), Jerusalem artichokes, Juniper berries (Borovička), Mangos, Maple syrup, Mead, Medlars, Nectarines, Nuts, Peaches, Pears, Pineapples, Plums (vieille prune), Potatoes (vodka), Prune plum (slivovitz, Zwetschenbrand), Quinces, Raspberries, Rhubarb, Rice (sake), Rose hips, Rowanberries (Vogelbeerbrand), Sloes, Strawberries, Sugarcane (rum), Sweet potatoes - FRUIT WINE
Filtering the mash, Pressing the solid components, Extracting the fruit wine, Storage
- MATERIALS
Recipe for tasteless alcohol, Infusions - preparation - RECIPES
Absinthe, Blackberries, Blueberries, Cherries, Chili peppers, Coffee, Currants (red and black), Elderflowers, Gentian, Hazelnuts, Herbs, Hops, Lemons, Limes, Morels, Mushrooms, Nuts, Oranges, Raspberries, Rose hips, Sloes, Snowy mespilus (or juneberry), Spruce shoots, Strawberries, Swiss pine (Zirbengeist), Wormwood (absinthe, "the green fairy")
- THE PRINCIPLES OF SPIRIT PRODUCTION
- BASE MATERIALS
- RECIPES
Absinthe, Anise (ouzo, raki, Pernod, sambuca), Apples, Aquavit, Bananas, Barberries, Caraway (aquavit), Cherries, Christmas spirit, Cinnamon, Cloves, Cocoa (chocolate), Coffee, Elderflowers, Fennel, Gentian, Ginger, Grains, Hazelnuts, Herbs, Juniper berries (jenever, gin), Lemons, Lemongrass, Limes (daiquiri, mojito), Mint (peppermint), Nutmeg, Orange (Cointreau), Ramson, Raspberries, Rue (grappa di rutta), Spruce shoots, Swiss pine, Wormwood (Swiss absinthe) - COMPARISON OF THE THREE DISTILLATION METHODS PRESENTED IN THIS BOOK
- BOTTLING AND LABELING
Glass bottles; Cork stoppers, metal screw tops; Heatshrinkable caps; Labels - CHECKING THE TASTE AND QUALITY
- OTHER COUNTRIES, OTHER CUSTOMS
Germany, Austria, Switzerland, Spirit productions and distilling infusions, The United States
About the Author
Bettina Malle and Helge Schmickl graduated from the Vienna University of Technology in 1991 with masters of science in chemical engineering and received doctorates in technical sciences in 1993. They have published books and conduct workshops on the production of vinegar, distilled spirits, and essential oils, emphasizing the use of fruits and herbs right from the garden. Bettina and Helge have been married since 2002. That same year they moved to Klagenfurt, Carinthia (Austria), where they host their seminars and conduct research and developments in fermenting and distilling. They have two children.
Most helpful customer reviews
3 of 3 people found the following review helpful.
Easy to follow handbook with many recipes
By Paul Wilson
This book is a thoroughly revised translation of its original "Schnapsbrennen als Hobby", the most popular do-it-yourself book about producing spirits and fruit brandies in German. The English edition is not a pure translation, it expands on regional features of North America and Great Britain. Nevertheless it's not just another Whiskey-book, the focus is on the German / Austrian way of producing spirituous beverages: fruit mash is used for distilling in these countries, a much easier method to get flavorful distillates.
Now I understand the great popularity of the German version: the text is easy to follow, scientific backgrounds - necessary to understand the whole process - are described clear and from a practical point of view. Even beginners (like me) are able to start immediately after reading the numerous step-by-step instructions.
2 of 2 people found the following review helpful.
Reference book for home distillers
By Heimo Fischer
For such a book I have been searching for many years! It describes in easy to follow steps how to produce outstanding spirits or brandies out of various base materials, e.g., fruit like apples, plums, grapes, or even young spruce shoots, herbs, several roots etc. The rich variety of useful plants in my garden is unbelievable. On top of that, the descriptions are focused on homeworkers (i.e., small-scale). Till now I didn't knew crafting spirits or fruit brandy is so easy. Not to forget the results: my spirits are smooth and extremely flavorful, thanks to the detailed instructions and many notes in the book.
Fantastic!
1 of 1 people found the following review helpful.
.... this book is The Best of them all!
By J.R.E.
WOW! I have been craft distilling for three years and have collected a good sized library
on the subject .... this book is The Best of them all!
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