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Distilling Books

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    From Harvest to Moonshine by Byron Ford

     

    There was a time when Moonshine was considered dangerous to your health compared to commercial spirit. But today, with new techniques and products, that is history. 

    This book has brought out from the closet the modern day methods of producing Moonshine without the many side effects and hangovers associated with it by reputation. It covers methods and techniques that many commercial spirit manufacturers are using today, with a touch of moonshine nostalgia to keep it authentic. 

    From the successful beginnings of the book Moonshine Made Simple and The Still Makers Manual, this tome continues to expand your knowledge and skills to produce a fine product that will not only amaze you, but your friends as well. Included is a large section on essential oils and perfumes.

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    By Sydney Young

    Originally published in 1922 this book has been revised to include distillation on a large scale as carried out in the manufacture of important products. 

    Distillation Principles and Processes covers the research of scientists in fields including: Acetone and n-Butyl Alcohol, Alcohol, Petroleum, Coal Tar, Glycerine and Essential Oils.

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    By Ian Smiley

     

    A Professional Guide for Amateur and Micro Distillers.

    The most comprehensive home-distilling book that specifically addresses the small-scale production of whiskey.

     

    It details every aspect of how fresh grain is tranformed into whiskey, with easy and inexpensive methods of fabricating the equipment and precise details of how to operate it. The book features over a dozen recipes that range from modern scientifically optimized processes to traditional corn squeezin's and sour-mash recipes.

     

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    By Andrew Schloss

    Add your favorite flavors and sweeteners to vodka, brandy, whiskey, and rum to make delicious homemade liqueurs. 

    Andrew Schloss shows you simple techniques for making liqueurs using standard kitchen equipment, providing hundreds of recipes for blending your own flavored spirits with cinnamon, chocolate, honey, peaches, or anything else that might suit your fancy. 

    Learn how easy it is to make your own versions of Baileys, Triple Sec, and Kahlúa, or try your hand at creating new and unique flavor combinations. Cheers!

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    By Zymurgy Bob
     
     
    Making Fine Spirits is a book for the rankest beginning potstiller who is interested in learning to make naturally-flavored "brown" spirits, whiskeys (and also whiskeys), brandies, and rums. It will guide him (and her, if she's interested) through the questions that need to be answered, and the decisions that need to be made to start the new distiller on the way to creating that first amber drop of ambrosia.
     
     
    You'll learn distillation lore, which dangers are real, and which are bogus. You'll learn how to build a small but useful coffeepot still in a day, without soldering, and the next day you'll learn how to make a respectable brandy from the cheapest grocery store wine in that still.
     
    You'll build on your experiences with the coffeepot still to construct a 5-gallon potstill, and then a 15-gallon potstill. Making Fine Spirits is also a book for the advanced potstiller as well.
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    By Aaron J. Knoll

    The Craft of Gin explores the history of Gin production from its crude origins in medieval Europe to the finely honed spirits of twenty-first century craft distillers.

    The book describes how gin is made, the primary botanicals used in its production, tasting notes for fifty craft gins from around the world, and five interviews of leading craft gin distillers.

    The book is rounded out with two chapters dedicated to timeless gin cocktails, their background, how they are made and the best gins and ingredients that allows them to sing.

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    by David T. Smith

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    by Hubert Germain-Robin

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    by Hubert Germain-Robin

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