Alcohol Distillation

You can use the still to produce your own alcoholic sprits and liqueurs at a fraction of the retail price. This can become a fascinating hobby and you will be able to amaze your family and friends with the quality of the drinks you have produced.

The “ART” of distilling has been known for many centuries but has been surrounded by much secrecy and mythology. With scientific advances in understanding the process, we are now able to understand exactly what happens and this has been  reduced to four simple steps for producing your own drinks.

THE AIR STILL SYSTEM

Step 1 ‑ THE WASH

Firstly the dextrose and water is turned into alcohol by fermenting with yeast. This is known as “the wash”.

Step 2 ‑ DISTILLATION

Separate the purified alcohol from the wash by distilling, this leaves behind most of the water and other im­purities. Distillation is done by heating the wash, boiling off the alcohol and condensing the vapour back into a liquid. The alcohol that comes off does contain some water and is typically 60% by volume.

Step 3 ‑ CARBON FILTRATION

Use specially treated activated carbon to filter out most of the remaining trace impurities.

Step 4 ‑ FLAVOURING

Finally, adjust the finished strength of your alcohol by adding some water, then simply add your favourite spirit or liqueur flavour.

MAKING THE WASH

1 .      In a sterilised 30 litre fermenter add  7 –  9kgs dextrose. (Note: starter kits use 6 kgs turbo sugar)

2.       Add water at 30deg C and fill to the 25 litre mark, stirring until the dextrose is dissolved.

3.       Sprinkle Turbo Yeast into the wash and stir well for about 60 seconds to aerate the wash. Add turbo carbon (not required if yeast pack contains carbon).

4.       Let ferment at 25 to 30 deg C. It will continue to ferment down to 20 deg C, but will take longer.

5.       When fermentation is completed the Wash will stop bubbling. To confirm fermentation is complete the

          wash can be tested with a Beer, Wine and Spirit (Wash) Hydrometer. The wash has completed

          fermentation when the S.G. is 990 or below on your hydrometer.

6.       It is essential that the wash is fully fermented, degassed by stirring or shaking vigorously for at least 10 minutes and has been cleared, using finings, before distilling. Use  Turbo Clear Finings.

7.       It is better to allow an extra day or so to be sure that the wash is fully fermented and cleared before

          distilling.

DISTILLING THE WASH

Read the safety instructions for your still BEFORE you use it. These are set out below.

Once your wash is ready, clean the inside of the still and fill it to the 4 litre line marked on the inside.

1.       Make sure that no wash is spilt on the outside of the body.

2.       Add the Ceramic Boil Enhancers (reusable) and one capful of distilling conditioner to the still. (These are used to reduce the risk  of surge boiling, which can happen occasionally).

           OPTIONAL :Add copper saddles to the infusion basket. (purchased separately). This will help reduce the  sulphates that are produced and give you a cleaner product.

3.       Make sure that both electrical sockets are clean and dry.

4.       Fit the top cover of the still in place and plug the fan lead into the socket in the still body.

5.       Place a collector under the outlet nozzle. This should have a useable capacity of at least 1.5 litres.

6.       Connect the main power cord between the still and the mains power socket and turn on the mains

          power socket switch. You will hear the fan in the top cover of the still start immediately.

 7.      The wash will take just over an hour to heat up. Once distillation begins you will see the alcohol starting to drip into the collector.

8.       Allow the still to run for 2.5 (7kg dextrose used) or 3 hours (9kg dextrose used). (From turn on to turn off). Discard first 50 mls (may contain methanol). The strength will be about 60 %. (Depends on amount of dextrose used).

9.       Allow the still to cool before removing the top cover. Empty out the remaining wash and clean the

          inside with clean warm water. Dry the still thoroughly and put away for next time.

10.     Double distilling – for cleaner spirit redistill 4 litres of the spirit collected above. Run still for 4 hours and discard first 100 mls. The strength will be about 70 – 80% and cleaner. Note: it is not necessary to discard the first 50 mls at 8. above if double distilling

FILTERING THE SPIRIT

Use a good quality carbon filter to clean the spirit .