Preview only show first 10 pages with watermark. For full document please download

Still Spirits Website Content

   EMBED

Share

Transcript

STILL SPIRITS WEBSITE AUSTRALIA / USA / CANADA VERSION Schnapps > Spirits > Liqueurs “Yes, I made it myself!” “Make it yourself… that’s the spirit!” Homepage buttons: MAKE YOUR FIRST SPIRIT OR LIQUEUR MAKE BETTER SPIRITS & LIQUEURS CHECK OUR DRINKS LIST LATEST NEWS DISTILLING DISCUSSION (homepage content) Welcome to the wonderful world of making your own spirits and liqueurs… Still Spirits is a recognized world leader in still technology and spirit essences that can transform basic low-cost alcohol products into delicious and fully-flavoured replications of far more exciting and expensive spirits or liqueurs, that even leading connoisseurs find difficult to pick. Quite simply, with our recipes and ingredients for home-made spirits, you can reproduce just about any alcohol-based drink you want, your way, with a little help from Still Spirits. You can also modify alcohol content down or up, and add additional aromas and taste-traits if you like as well. It’s not rocket science, just a fun and easy way to make the drinks you enjoy, at a price you can afford. What’s more, if you follow the easy recipe guidelines and use the right flavour sachets mixed into your spirit base, the professional-quality alcohol drinks you’ll be able to create will taste so good that your friends will find it hard to believe you made them yourself! So for smooth and flavoursome spirits that really deliver… and liqueurs that truly tempt your tastebuds, get into Still Spirits… and make them yourself! If you’re just starting out, begin with our site-by-step guide… If you’re already on board, but want to aim higher, go here… Continuous development. The Still Spirits team of scientists, lab technicians and product development specialists has achieved a great deal in a short space of time. Our range continues to expand as we master, test and then offer up exciting new drinks. We are determined to strive for ongoing excellence, and aim to achieve continuous improvement across all that we do. This commitment to product development means we regularly review, overhaul and enhance our recipes and conduct strenuous research in our own well-resourced research lab. Having our in-house laboratory and retaining the services of top consulting biochemists, allows us to confidently launch new choices, and introduce new best practice initiatives so that Still Spirits continue to deliver exactly what you want, and more. Excellent ingredients. You can make spirits at home that taste like the real deal thanks to easy instructions and the use of quality ingredients. Sugar and yeast are the key influencers in making alcohol, and that is why Still Spirits has meticulously refined these two core ingredients to ensure you get a high level of rated purity from our range. Still Spirits brand Turbo Sugar, Turbo Yeast variants and flavour essence packs are created to deliver a high level of performance… accurately and reliably. As is true in any recipe, if you add quality ingredients into the mix and combine this with simple to follow technique, you’ll pretty much ensure you obtain a quality end-result. Consistent quality. To ensure that your enjoyment of alcohol-based beverages built with Still Spirits remains overwhelmingly positive, our commitment to quality does not waver. We understand that our products must be totally safe to consume, have a long shelf life, and offer on-going consistency. The compounds and formulations used in Still Spirits flavour essences, and across the entire range of Turbo yeast variants and filtering products have been quality assured a number of times before they are ready for sale. This ensures that you get what you expect every single time, to make it as easy as possible for you to follow our guidelines and make your favourite high quality alcohol drinks. Still Spirits supports the safe and responsible use of alcohol. As a responsible provider of spirit alcohol-making products, Still Spirits is committed to public safety and the responsible use of alcohol. If you are pregnant or have a medical condition that can be triggered or affected by intoxication, please seek the advice of a health care professional before consuming alcohol. Still Spirits supports the observance of laws in regards to the home distillation of alcohol and the minimum drinking age that is legislated in your country. We also recommend that you find out what the relevant health authority in your country determines as the safe upper limit of alcohol consumption over a week-long period. Above all, Still Spirits recommends that you know your limit and drink responsibly, as you will derive more enjoyment and pleasure from drinking if you choose to consume alcohol sensibly. From a drop-down menu on homepage… MAKE YOUR FIRST SPIRIT OR LIQUEUR Okay, you’re now pumped to proceed, but probably don’t really know what to do next. No problems. We’ve made the whole process easy. All you have to do is read a few pages of information, get the right ingredients, buy some basic gear, and follow some simple guidelines. >>> Before you begin >>> Names and meanings >>> What you need >>> Easy recipes >>> FAQs >>> Before you begin Okay, you may be thinking “how do you do it?”, and you wouldn’t be alone. When most people discover that you can make great tasting spirits at home very few people actually understand how it all works. You start with a pack of yeast inside a still - which is an air-tight container. There are many different types of yeast depending on the time of year you are doing it, and they type of spirit you’re wanting to make. Then you add sugar to the yeast. The yeast eats the sugar and turns it into alcohol and the end result is the spirit. Okay, you now have all the basic fundamentals in place – sot of like creating a jug of boiling water and then deciding if it will be coffee, or English breakfast tea, or green tea, or whatever. So it’s time to add a suitable flavour essence, in order to put the finishing touches on the kind of drink you want to make. That could be Rum, Tequila, Bourbon, Scotch Whisky, Irish Whiskey, Sambucca, Butterscotch Schnapps, Baileys, or hundreds of other delicious spirits. And then, hey presto… it’s done! You have a fantastic tasting drink to enjoy, with all of the characteristics (colour, aroma, texture, taste, and alcohol content) that you like. It isn’t hard to make great spirits at home, but you do have to play by the rules. To begin with, in New Zealand, Austria, Italy, Russia, Romania, Bulgaria, and the Ukraine it is perfectly legal to home distill for personal use, but elsewhere it is not. In most countries it is illegal for an individual to use a still for the purpose of making your own pure alcohol. Yet it’s not against the law to own a water distillation unit or a simple ‘plug in and press start’ air-still, (under 5 litres in Australia) and many people already use these devices to distill water or to make essential oils. Still Spirits strongly recommends that you check the legal status of amateur distillation in your country beforehand. If you are in a country where amateur distillation is not permitted, you will need to purchase the base alcohol from a store in order to create your own liqueur, spirit or schnapps. Low-priced vodka or gin is ideal for this purpose. Please note that using Still Sprits flavourings and yeasts are legal in every country, as long as you don’t distil to get the higher alcohol. This is the case as you are fermenting the yeast and using legitimate duty-paid vodka to use with the flavourings. >>> Names and meanings Here are some useful meanings for terms that you should know about before you commence. ____________________________________________________________________ ABV Alcohol By Volume is also known as ABV and is the alcoholic strength of a spirit measured as a % part in relation to the liquid as a whole. 40% ABV equates to 40% alcohol and 60% water/congeners etc. Airlock A device to allow air out of a fermenting unit while preventing oxygen and bugs from combing back inside it. Air Still A special type of pot still that uses air instead of water to cool the condenser, with an inbuilt fan that blows cool air over the cooling coils inside the top cover. Alcohol Alcohol is the hydrocarbon compound that results from fermenting sugar. In the form of ethanol, alcohol is distilled white spirit. Body The distillate or condensed steam collected from an air still or pot still. Distilling The process of extracting alcohol from a fluid substance by applying heat, where the alcohol is boiled off from the Wash and the steam is collected. Because alcohol vaporizes quicker than water, it can be collected during condensation and then condensed back to liquid. Fermentation The process that occurs when yeast uses sugar to make alcohol and carbon dioxide. 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. Hydrometer A direct-reading instrument for indicating the density and other characteristics of liquids including alcohol content for spirits. Also referred to as an ‘alcometer’. Neat A term referring to liquor that is drunk as it is from the bottle and undiluted by ice or a mixer. On The Rocks A liqueur or spirit poured over ice cubes and served in a small or tall glass. Pot Still A simple still consisting of a pot and an outlet to a condenser, with the outlet itself also serving as a condenser, ensuring everything that boils is collected and condensed. This type of still can produce 5-6 litres of 37.5% alcohol by volume, each time it is used. Proof A system of defining alcoholic strength. Proof spirit is that which at a temperature of 11.5C weighs twelve thirteenths that of an equal volume of distilled water at the same temperature. This is said to be 100% proof and such a mixture would be 57.1 % alcohol and 42.9% water. Reflux Still A more complex still with a chamber called the Reflux condenser, where steam is filtered and some of the unwanted elements are returned to the boiling vessel. This results in purer, stronger alcohol. Super Reflux Still This is a more advanced version of a reflux still that can produce up to 6-7 litres of 40% alcohol by volume, every time it is used. Sterilisation The process of cleaning and sanitising equipment before use. Wash Mix of water, sugar, yeast and nutrients that you ferment to make an alcoholic base for distilling. Yeast An enzyme that converts the sugary Wash into alcohol. ____________________________________________________________________ >>> What you need First up, you’ll need to have an air-still or water-still, some yeast and sugar, along with flavour essence, bottles and caps. Still Spirits can provide everything you need to achieve an outstanding result, with the minimum of effort. You’ll find that just by reading this section and then making your selections accordingly, it’s easy too! Please note that in countries and states where operating a still to make alcohol is against the law, you will need to purchase pre-prepared base alcohol from a liquor shop instead of making your own alcohol wash at home. 1. Getting started… Choose your yeast Still Spirits ‘Turbo’ brand yeasts ferment sugar into alcohol wash. There are five different kinds and each is designed for specific climate conditions or desired alcohol outcomes. A great all-rounder For smooth results High alcohol strength Fast turn-around For hot climates Click the pack or descriptor above to get more information on each. Also check out the chart below… (same chart as currently found on website) A great all-rounder (clicks through to information on CLASSIC) Classic Turbo Yeast BUY (price and e-commerce link) It’s the best selling Turbo Yeast world-wide for good reasons. It’s fast-acting, performs very well under most conditions, is capable of fermenting 6kg of sugar in 36 hours, reaches 18% ABV using 8kg of Turbo sugar, and has excellent temperature tolerance. ‘Classic’ also features special mineral absorbents for excellent distillate quality. We recommend that you use Turbo Carbon to maximise the performance you can achieve. For smooth results (clicks through to information on TRIPLE DISTILLED) Triple Distilled Turbo Yeast BUY (price and e-commerce link) For the ultimate in alcohol excellence where quality is of primary importance, choose the Triple D. Use it only if you can maintain a consistent temperature range of between 18 to 24°C throughout the fermentation period. This Turbo yeast replicates the properties and smoothness of a triple-distilled result that is the hallmark of premium quality commercial spirits. To achieve an excellent result you must use Turbo Carbon. High alcohol strength (clicks through to information on POWER) Power Turbo Yeast BUY (price and e-commerce link) If you’re after extreme strength, go for the power and the glory! Use this when obtaining an extremely high yield of alcohol is your main aim, and when you can guarantee that air temperature stays between 18 to 24°C. Fermenting to 23% ABV in the wash will increase the Still yield by nearly one third! However, the more alcohol produced by the yeast, the lower the final distillate quality, so you should use Turbo Carbon. Fast turn-around (clicks through to information on EXPRESS) Express Turbo Yeast BUY (price and e-commerce link) When you really want to ‘hit the turbo’ and get there sooner, choose Express. It’s the fastest Turbo on the planet, fermenting 6kg of sugar in less than 24 hours and producing very good distillate quality in the process. To get top speed, you need to ensure that water start temperature is correct and only 6kg of sugar is used. We recommend you use Turbo Carbon as it will significantly improve your final outcome. Fast hot climates (clicks through to information on HEAT WAVE) Heat Wave Turbo Yeast BUY (price and e-commerce link) Most yeasts can’t stand the heat, but Heat Wave is built to take it and perform brilliantly. It’s the only Turbo to use when the air temperature is above 33°C and it’s the only variant we recommend for ‘stacking’ – where you can ferment up to 200 litres of volume using 8 Heat Wave sachets, if you can ensure temperatures for start liquid and air are both 20°C. You get excellent distillate quality but use Turbo Carbon for even better results. 2. Getting started… Get the other stuff Still Spirits also markets helpful products like Turbo Sugar, Turbo Carbon and Turbo Clear, which are formulated to provide fresh, clean results and eliminate unwanted by-products and solid particles that could otherwise affect the taste, smell and appearance of your spirit. Plus, the easy-to-use ‘E-Z’ Filter unit also make a massive difference in the level of overall quality you can achieve, and it’s rated to purify water too. For ultimate quality Ensure maximum yield Removes 95% from the wash E-Z Filter system For ultimate quality (clicks through to information on CARBON) Turbo Carbon BUY (price and e-commerce link) Choose this to achieve a high level of quality in your spirits. Turbo Carbon is specifically designed for use during fermentation and has a unique activated internal pore structure that removes impurities not taken out by post-distillation filtration. It significantly improves the performance of all Turbo Yeasts and is essential to use with Triple Distilled Turbo Yeast in order to provide an ultra-smooth tasting finish on the palate. Ensure maximum yield (clicks through to information on SUGAR) Turbo Sugar BUY (price and e-commerce link) To improve the quality of your wash use Turbo Sugar which is the perfect blend of sugar and activated carbons for fermentation to ensure maximum alcohol yield. This special sugar formulation also provides an optimum level of absorption of impurities during the fermentation process so that you get a smoother end-result. For the ultimate in quality use Turbo Sugar along with Turbo Carbon. Removes 95% from the wash (clicks through to information on CLEAR) Turbo Clear BUY (price and e-commerce link) Transform the quality of your alcohol! Add it directly into your wash and within 24 hours Turbo Clear will have removed over 95% of the yeast cells, solids and other compounds. If it isn’t used, yeast cells will break open during the boiling process releasing off flavour and smell into your distillate plus impurities absorbed by fermentation clays and carbons. For best results, use Turbo Clear in every wash and rack before distillation. E-Z Filter system (clicks through to information on Plug in filter) Plug in filter BUY (price and e-commerce link) The Still Spirits EZ Filter System is a revolutionary development in alcohol filtration that uses a specially formulated solid activated carbon cartridge to remove unwanted flavours. Unlike ordinary water purification carbons, this unit uses a unique Carbon Cartridge. Its solid form conveniently does away with the need to handle powdered or granulated carbons, so you get a great result with a minimum of fuss. 3. Getting started… Choose a Still A Still is basically an airtight container, situated in a temperature controlled environment, that is used to ferment alcohol wash from the process of fermenting yeast with sugar. Again, please note, that in most countries and states it is against the law to use a still to ferment alcohol without a license, and it is illegal to try and sell the end result. Still Spirits market the four main types of stills that you can use to ferment liqueurs and spirits, in addition to purifying water or making essential oils. Still Spirits Pot Still BUY (price and e-commerce link) This unit is fairly straightforward. All the vapour generated by the boiler is collected and condensed back to liquid. It produces a low strength spirit which will contain some impurities that may influence the taste of the spirit, but are not dangerous at all if the wash has been produced using Still Spirits ingredients and distilling instructions are followed. The spirit collected is suitable for making into all types of liqueurs and spirits. Still Spirits Turbo Air Still BUY (price and e-commerce link) This revolutionary type of pot still is air-cooled and doesn’t use water at all, which is great news for drought affected or water restricted regions. What’s more, it’s as easy to use as your kitchen kettle and compact too. To minimise the level of impurities, always use high quality yeast. Most other air stills are largely made to distil water and often work too hot or too fast to produce good quality, yet the Turbo Air is designed to work at the correct temperature and rate for optimum alcohol distillation for a better result. It can distil 4 litres of wash to make 1 litre of spirit in two hours, every time it is used. It’s also made from quality stainless steel. Still Spirits Reflux Still BUY (price and e-commerce link) The ‘Reflux’ features a special reflux condenser fitted before the main condenser, so that before the steam moves across to the main condenser, it passes up through the vertical reflux column which has a small cooling water jacket around it. This causes some of the heavier vapours including water and impurities to condense and drip back into the boiler. As a result, the vapour that makes it through to the main condenser is mainly alcohol vapour with most impurities and a lot of the water removed. The spirit collected by this type of condenser is higher in alcohol strength than a pot still and contains less by-products too. Still Spirits Super Reflux Still BUY (price and e-commerce link) This high performance unit has a complex reflux condenser containing ceramic saddles that provide the ideal surface for condensation. These are housed in a jacketed condenser with cooling water circulating around the condenser to create a controlled temperature environment where the vapour and saddles interact within the condenser. Therefore, the vapour comes into contact with a huge surface area and is repeatedly treated before passing through to be condensed and collected by the main condenser. As a result, the spirit collected by this type of condenser is even higher in alcohol strength than either the pot still or a standard Reflux still, and has even less by-products. The spirit collected is particularly ideal for producing gin, vodka and other delicate drinks that are enjoyed neat or with little to mask the flavour of the final spirit. >>> Easy Recipes Check out our menu of drinks recipes. We have divided them into types of spirits and then rated them on their ease of making or level of complexity. A one-star is real easy. Two stars is a bit trickier. Three stars is probably not for beginners. And four stars is for later on when you are more confident. >>> FAQs Frequently Asked Questions. General questions • • • • • • • • • Is spirit making natural? Is it safe and legal to make my own spirits? How long will it take me to make each batch of spirits? Which is better and more productive – a Reflux Still or a Pot Still? If I add more sugar to my ‘wash’ will I get more alcohol? What are the five things that most influence the quality I can achieve? Will I make methanol when I distill? Why don't I have to age my spirit like commercial distilleries? Should I add salt to the ‘wash’ before beginning distillation to raise the boiling point? >>> Is spirit making natural? Yes. People have been making spirits for hundreds of years, and distilled alcoholic beverages first appeared in Europe in the 12th century. The Still Spirits process involves the controlled manufacture of alcohol from a known mix of natural nutrients, being sugar and yeast. The distillate is then cleaned with activated carbon to remove unwanted flavours, to produce a smooth tasting spirit. >>> Is it safe and legal to make my own spirits? Distilling alcohol for making spirits is not dissimilar to fermenting wine or home brewing beer. Following the instructions will result in pure clean alcohol that in most cases has less by-products and impurities than alcohol produced from commercial sources. It isn’t hard to make great spirits at home, but you do have to play by the rules. To begin with, in New Zealand, Austria, Italy, Russia, Romania, Bulgaria, and the Ukraine it is perfectly legal to home distill for personal use, but elsewhere it is not. In most countries it is illegal for an individual to use a still for the purpose of making your own pure alcohol. Yet it’s not against the law to own a water distillation unit or a simple air-still, (under 5 litres in Australia) and many people already use these devices to distill water or to make essential oils. If you are in a country where amateur distillation is not permitted, you will need to purchase the base alcohol from a store in order to create your own liqueur, spirit or schnapps. Low-priced vodka or gin are ideal for this purpose. Please note that using Still Sprits flavourings and yeasts are legal in every country, as long as you don’t distil to get the higher alcohol and this is the case as you are fermenting the yeast and using legitimate duty-paid vodka to use with the flavourings. In most countries where home-distilling is illegal, local authorities have historically been reluctant to move against citizens who are producing alcohol for their own personal consumption. Yet authorities in all countries around the world will prosecute anyone producing alcohol for sale without a license. Still Spirits strongly recommends that you check the legal status of amateur distillation in your country beforehand. >>> How long will it take me to make each batch of spirits? There are a lot of variables so a definitive answer is not possible. However, depending on the kind of still you have and the type of yeast and nutrients you are using, based on the EZ Filter carbon process, you can be drinking your own home made spirits within 7 days. >>> Which type of still produces the most alcohol? Reflux or Pot Stills? All stills collect alcohol from the ‘wash’ at varying strengths, and the total amount of alcohol collected depends on how much is present in your wash. Reflux Stills collect less alcohol by volume but it is much higher in strength. Alcohol should always be watered down to below 50% ABV before filtering. After filtering and watering down, the total amount of finished alcohol should be the same, no matter what kind of still you have used. The exception to this rule is the Super Reflux still, which sacrifices a little on total quantity (around 5%) to achieve the purest best quality result that can be achieved. >>> If I add more sugar to my ‘wash’ will I get more alcohol? The answer is possibly. However, it’s important to know that you shouldn’t add more sugar than the recipe or the manufacturer recommends, as yeast varieties are made and selected for different properties. For example, a yeast variety which can ferment rapidly may not be very resistant to alcohol and so adding too much sugar may result in unfermented sugar remaining in the wash. If too much is added this may cause the wash to froth during distilling, which is to be avoided. Most spirit yeasts and nutrients have a recipe printed on them so you should select the yeast which best suits your needs. Still Selection If I use a later model still that produces purer alcohol what is the advantage over the older models if I then collect less spirit? Flavours I am Gluten intolerant and would like to know if Still Spirits flavours contain any Gluten? Trouble Shooting Why is my spirit coming out of the still cloudy? What measures can I take to guard against cloudy spirit? Can I treat the cloudy spirit and make it drinkable? Why is my yield of distilled spirit so low? Sediment forming in spirit after carbon filtration. My Pot Still Condensor does not appear to be working properly My thermometer seems to give strange readings. I have discoloured spirit or floaters in my spirit. I get blue spirit from my still. What do I do if my cold tap water is above 20o C. My still does not seem to heat up as indicated in the instructions; Still Design & Modification Can I connect a longer column between the condenser and the still ad make purer alcohol? Do you offer a pot with two elements for quick heat up after which one is turned off. Can I modify the water supply to the condenser to control the reflux condenser and the main condenser separately. I note in some literature on the subject that the output can benefit from contact with copper. Do you have a view on this? How long does it take to make each batch of spirits? Depending on the type of yeast and nutrients and based on the Z Filter carbon process, you can be drinking your own home made spirits within 7 days. Which type of still produces the most alcohol? Reflux or Pot Stills? All stills collect alcohol from your wash at varying strengths. The total amount of alcohol collected is dependent on how much is present in your wash. Reflux Stills collect less in volume but this is much higher in alcohol strength. Alcohol should always be watered down to below 50%/V before filtering. After filtering, and watering down, the total amount of finished alcohol should be the same no matter which still you have used. The exception to this rule is the new Super Reflux still which sacrifices 5% quantity for higher quality. If I add more sugar to my wash will I get more alcohol? You may do, but do not add more than the recipe or manufacturer recommends as yeast varieties are selected for different properties. A yeast variety which can ferment rapidly may not be very resistant to alcohol. If this is the case, adding too much sugar may result in unfermented sugar remaining in the wash. This may cause the wash to froth during distilling. Most spirit yeasts/nutrients have a recipe printed on them. There are four Turbo varieties available from Still Spirits; Standard Turbo, Turbo Extra, 24 Hour Turbo Express and Temperature Tolerant Turbo. Select the yeast which best suits your needs. General points on the quality of finished spirit? Pot stills collect all the condensate from the boil and condense it. Reflux stills have a separate chamber which further purifies the condensate before it condenses it. This produces a distillate which is more concentrated and contains less impurities than pot stills and so it follows that they produce better quality spirit. The degree of carbon treatment and type of carbon. Always use a reputable brand of carbon that has been designed specifically for the job. Any old carbon or charcoal will not do. Some distillers actually run the spirit through the filter twice or three times to improve its smoothness. The type of wash used. It is essential to use a high quality yeast and nutrient to produce the wash and to maintain the correct fermentation temperatures. Distilling unwanted or excess beer, wine or other ingredients may cause equipment damage or failure as well as producing less than desirable or even poisonous by-products. Aging. By storing some of the spirit you produce in glass in a cool dark place for a long period of time it will mellow. Some distillers age their spirit in oak barrels to imitate the commercial brands. This process may be imitated by the addition of oak chips or essences to the spirit. Age spirit in bulk for best results. The percentage at which the alcohol is consumed. For best results do not drink the spirit at greater than 40% alcohol by volume. Will I make methanol when I distill? You may produce extremely small quantities of methanol when distilling Still Spirits Turbo products. These will be removed in the first portion of distillate which is separated and called the head. As we are only fermenting sugar with a known yeast and nutrient mix, the byproducts such as methanol are minimal. If you wish to distill other mixtures then methanol could be produced and could prove disastrous. Why don't I have to age my spirit like commercial distilleries? Over the ages distilleries have been positioned as a result of excess raw materials. The excess raw materials have usually been inexpensive or in some cases like Rum have been a waste product and costly to dispose off. These cheap raw materials have been converted into potable alcohol and aged to improve their smoothness, sometimes in oak barrels to also remove unwanted flavours and any unwanted alcohols. Raw spirit from some of these products can be undrinkable and even dangerous so ageing is necessary for many reasons. Making alcohol using pure sugar, Turbo Yeast, Still Spirit Carbons and drinkable water produces an extremely clean alcohol. We then add essences to the drink to copy your favourite tipple. What sort of result would distilling beer provide? Perhaps a pot would provide an interesting result. We don't recommend distilling anything other than our Turbo's as you can not be certain what other compounds are present in other alcoholic mixes. In the case of beer there are a lot of volatiles in hops etc. that you would not want in the distilled spirit and will not be removed by carbon treatment. I note some suggestions to add a little salt to the wash before beginning distillation, to raise the boiling point. Is this a worthwhile consideration? Using salt will not make any difference to what boils off or when. The amount of energy applied to the wash will determine the amount of steam that is boiled off. If I use a later model still that produces purer alcohol what is the advantage over the older models if I then collect less spirit? During the process of purifying to a higher level more impurities are removed leaving more pure alcohol. If the spirit was then diluted with clean water to the same strength as our previous stills the spirit collected from the latest Super Reflux Still would be considerably more pure. You do however get about 8% less drinkable spirit using the Super Reflux still than our standard Reflux. (You can't have everything!) Why is my spirit coming out of the still cloudy? The wash has not been allowed to settle with excess sediment dropping to the bottom of the fermenter. Fermentation temperature is too high causing the production of unwanted but harmless proteins. The distilling equipment is dirty or faulty. The wash is not fully fermented. What measures can I take to guard against cloudy spirit? The best method is to add some "distilling conditioner" to your wash in the still boiler before starting. This stops the excessive foaming in the boiler which is caused by high concentrations of proteins and unfermented sugars. Distilling conditioner allows distillation even if your wash has not fully fermented out. Can I treat the cloudy spirit and make it drinkable? The usual carbon filtering process will in most cases remove the cloudiness, but a sure way is to redistill the cloudy spirit mixed with water, or, with your next wash. Helpful Hint: Make sure that you add enough water to ensure that the element will still be covered when all the alcohol has been boiled off. Why is my yield of distilled spirits so low? Your wash has most probably not fermented out properly. Always check your wash with a beer, wine and wash hydrometer before distilling. Check your still for any steam leaks. Make sure you are following the operating instructions. Sediment forming in spirits after carbon filtration This is a very rare occurance. The fine sediment is in fact mineral salts which originate within the activated carbon itself. When spirit runs over activated carbon which contains some mineral salts, some mineral salts can be absorbed into the spirit. Later, once the temperature has dropped, these mineral salts start to become insoluble in the spirit and after a few days a fine sediment appears in the spirit. This fine sediment (sometimes looks like a milky haze, other times it drops to the bottom of the bottle) is the mineral salts originally from the activated carbon. These mineral salts are absolutely 100% safe (in fact essential for life!) but you don't want them in your spirit. Under certain circumstances, some of this residual mineral content gets dissolved into distillate spirit as the spirit flows over the activated carbon. Think of it this way, as the spirit passes through the activated carbon, the carbon absorbs the vast majority of 'volatiles' from the spirit and holds them within the internal pore structure - however, under certain circumstances, mineral salts contained within the carbon may pass into the spirit. Whether mineral salts do indeed get dissolved into the spirit depends upon 2 main variables: 1. The amount and types of mineral salts within the particular batch of carbon. 2. The pH and chelate chemical (eg organic acids like citrate are a chelating agent) content of the spirit. Obviously, we have no control over 1. In a perfect world we would persuade the supplier to first wash with an inorganic acid like they currently do and then wash with organic acids to remove the remaining salt content. These mineral salts remain soluble in the spirit for some minutes / hours because the spirit temperature is warm and so has higher solubility. After the spirit has cooled, these mineral salts will begin to become insoluble. If you had a spectrophotometer to measure even the slightest haze, you would begin to 'see' the spirit 'go hazy' after just a few hours. To the naked eye, you will not start to see these solids until after 2 or 3 days (may be less or more depending upon the level of mineral salts present). Re-filtering through activated carbon will not help, but 're-filtering' through an ordinary wine filter or even a coffee filter, say 1 week after the filtering through carbon would remove the insoluble mineral salts and hence solve the problem. But spirit should be stored cold (not frozen) during this week to ensure anything that is going to become insoluble, does become insoluble). If the spirit is left for long enough (3 or 4 weeks?), it should be easy to pour off the bright spirit from a white sediment at the bottom of the bottle. This problem is likely to be influenced by certain environmental conditions like temperature and water quality. My Pot Still Condensor does not appear to be working properly Not a lot can go wrong with this condenser other than the hoses being put on the wrong way around. It is important to have the water flow in from the bottom and the over flow to come out from the top. That way the condenser jacket fills with water. If the hoses are on the wrong way around then the water will take the quickest route and will not fill the entire jacket. This will reduce the efficiency of the cooling and could result in some alcohol lost in steam from the still. Water flow. The water flow required with a Pot Still is very high. Typically 2 – 3 litres per minute. This is required because the condenser is not very efficient. In warmer climates where the cold water is above 20o C. it may be necessary to fit a cooling coil to the water inlet tube and to immerse this in a tank with ice added to bring the temperature of the incoming water down. My thermometer seems to give strange readings Make sure that the thermometer is inserted into the bung so that the red bulb of alcohol at the bottom of the thermometer is positioned at the point where the steam is coming up and changes direction to go into the main condensing chamber. If the thermometer goes in too far then a higher reading will result. If it is not in far enough a lower reading may result. Don’t rely 100% on the thermometer as we are not providing laboratory quality instruments. The temperature is a guide only. If there are no steam leaks and the correct amount of sugar was added and fermented, then collecting the right quantity is the safest method of determining when to stop collecting. If the spirit is then at the desired strength then you can assume that all is well. I have discoloured spirit New condensers can sometimes produce discoloured spirit the first or second time that they are used. All condensers are acid washed to remove welding flux etc. after manufacture but problems can still arise. Yellow spirit can also be produced if too much spirit has been collected on the previous run. Byproducts build up inside the condenser and are flushed out with the next run. The carbon treatment should remove this but redistilling gives the customer peace of mind. Clean the condenser before use. Dark bits or "floaters" in the spirit This is more common in the Pot Still than the Reflux but can happen in both. It is almost always caused by collecting too much spirit. This usually shows up the next time the still is run. To fix this problem clean the condenser as below and only collect the recommended amount. How to clean the condenser Soak in white vinegar or Coca-Cola. Rinse it with a weak solution of dishwashing liquid and water then wash any residue off after treatment with plenty of clean water. This treatment should clean the condenser then start the oxidation process again which hardens the surface of the copper. I get blue spirit fomr my still Blue spirit can be caused by a reaction from certain washes containing excessive amounts of nutrients, and the copper in the condenser. As some washes have an imbalance of nutrients, certain by products like ammonia and Acetic acid can form in the wash in large quantities. This is then distilled and attacks the copper. This is extremely uncommon when using Still Spirits Turbo products. Do not add more than one sachet per 25litre brew. What do I do if my cold tap water is aboveC 20°C? When this happens you will need to run more than 400 mls of water per minute through your Reflux condenser. In your Reflux still instructions it tells you to run water at 400 mls per minute. This relies on the tap water being below 20°C. If ou are in a warmer climate like Australia you may need to increase your water flow but this creates a problem with the efficiency of the condenser and excessive use of water. To overcome this problem, cut the hose that feeds water to your condenser from the tap and fit a 2 metre coil of copper tube in between the cut sections. Submerse this copper coil in chilled water. Keep the chilled water cool by adding 2 litres of ice from an ice cream container or similar which has been filled with water and prefrozen. My still does not seem to heat up as indicated in the instructions Check that the correct element has been installed. 5 litre Stills should have SS1000 stamped on them. 25 litre Stills and 3 in 1 Fermenters should have SS1380 stamped on them. Elements for use in the USA are not round but have a definite kink in them. If the wrong element is fitted it would either take longer or shorter to heat up. Here is a rough guide to ascertain that the element is working properly . For a 5 litre still it should take 35 minutes to heat up and start distilling. For a 25 litre Still it should take about 1 hour 25 minutes. Why does my filtered spirit have a grey tint or sediment after filtering? Some traces of carbon have come through the filter. Run your spirit through the finishing carbon again making sure the filter paper is properly positioned. The retailer I have spoken to is offering an inline Z carbon filter system and they claim this negates the need for any further carbon treatment. Can this be true? Yes, the Z Filter is a one step process which has definitely set a new standard for Carbon treatment of spirit. Can I connect a longer column between the condenser and the still and make purer alcohol? Yes, using a longer column will likely result in slightly purer alcohol but you will have to compromise time and volume. Using our turbo's and carbons negate the need to do this. Do you offer a pot with two elements for quick heat up after which one is turned off? We do not as this requires a power supply of over 10 amps which is not permitted in a plug in appliance. Can I modify the water supply to the condensor to control the reflux condenser and the main condenser seperately? The condenser is designed to be made as simple to use as possible. You could adapt our condenser in the way you suggest but I don't think you will get any advantage unless your water temperature is extremely high. If that is the case then cooling the inlet water by running it through a copper coil immersed in water with ice added would be more effective and simpler. I note in some literature on the subject that the output can benefit from contact with copper. Do you have a view on this? Yes, copper reduces the amount of sulphur compounds found in the distillate. Still Spirits condensers have Copper content for this reason. Gluten Chart Flavouring Name Does this flavouring contain any wheat products? Classic Scotch Whisky No Classic Navy Dark Rum No Classic Gin No Classic American Bourbon Yes Classic Brandy Yes Classic Tennessee Bourbon Yes Classic Finest Reserve Scotch Yes Classic Calypso Rum No Classic Gin No Classic London Dry Gin No Top Shelf Dark Rum No Top Shelf Tequila No Top Shelf Rye Whisky Yes Top Shelf Orange Brandy No Top Shelf Peach Schnapps No Top Shelf Triple Sec No Top Shelf Cherry Brandy No Top Shelf Coffee Rum No Top Shelf Apricot Brandy No Top Shelf Dry Vermouth No • • • • • Getting started FAQs Troubleshooting What you need Easy recipes Product: Still Spirits Classic Premium American Bourbon Spirit Essence A smooth, rich bourbon with the strong aroma of peach wood barrel oak. A superior bourbon ideal for drinking straight over ice. 127 characters with spaces. Why are the five types of yeasts? What’s the difference? There are different yeasts for different conditions fermenting conditions and to achieve different fermented structures with some being more suited to final spirit drinks than others. How to Make Your Own Spirit And Liqueur Making By Distillation The following is a brief description of the process followed by full instructions for different Turbo and Still combinations including Alcobase. If you already know about the process and want to skip straight to the instructions click here. 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. Follow these links below for full instructions and equipment needed. 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. 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. 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. 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. 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. Instructions Instructions for different combinations of stills and fermented bases can be found on our instructions page. Other useful information can be found on our downloads page. FOUR EASY STEPS TO GET THE BEST RESULTS FROM YOUR TURBO YEAST Still Spirits Turbo Yeasts allows yeast to ferment sugar to provide the alcohol wash you’ll need to make your spirit at home. Write about all the yeasts and the differences here… Spirit Making Tips General Information • What is yeast? • What is fermentation? • Why does fermentation have to be enclosed in a fermenter under airlock? • What is an airlock? • Why is sediment formed during fermentation? • Why do you need to ferment at a certain temperature? • How do I warm my wash during fermentation in cold climates? • How can I stop my brew from overheating when my room temperature is too high? • Why does fermentation have to be enclosed in a fermenter under airlock? Trouble Shooting • What do I do if my yeast stops working before all the sugar is used up? • Why did my yeast stop working before all the sugar was used? • My wash has turned to Jelly! What is yeast? Yeast is a single cell organism which multiplies vigorously in the presence of oxygen. When all oxygen is used up yeast will convert sugar into alcohol. What is fermentation? Simply, fermentation is the process by which yeast converts sugar into alcohol and carbon dioxide. Why does fermentation have to be enclosed in a fermenter under airlock? 1. Yeast needs to have a controled access to oxygen. During the first stage of fermentation (aerobic) oxygen is used by the yeast to multiply. The second stage (anaerobic) takes place when the oxygen is exhausted and the yeast looks to the sugar for it's food source. It then stops multiplying and starts producing alcohol and Carbon Dioxide. 2. With all forms of fermentation we are producing a sweet mix with good nutrients suitable for a very wide range of organisims to thrive. We then introduce the organisim that we want to multipy ie. yeast. It is important to restrict access to other organisims by sanitising everything and keeping the mix sealed in an air tight fermenter. Regardless of how careful you are with your sanitising, some bacteria and unwanted organisims will make their way into your mix. Yeast multiply every 2 hours approx. and bacteria multiply every 20 minutes approx. however when yeast start to multiply they reduce the ph (increase acidity) and remove the oxygen. Both of these factors will destroy the bacteria. For that reason it is essential for good fermentation to keep everything sanitised and sealed and to get the yeast added as soon as possible. What is an airlock? An airlock is a device which allows carbon dioxide to escape during fermentation without letting oxygen or unwanted organisms in. Why is sediment formed during fermentation? As the yeast convert sugar into alcohol and carbon dioxide other byproducts are produced. These include dead or dormant yeast cells along with unfermented solids. Why do you need to ferment at a certain temperature ? Yeast is a living organism. Most yeasts used in distilling are active and produce fermentation in a range of temperatures of between 18 o and 26 o C. (room temperature or slightly higher). The latest release from Still Spirits, the new temperature tolerant yeast, will even ferment in temperatures as high as 40 o C. See Turbo Information sheet for a Turbo yeast that best suits your needs. This is the temperature range where we have the best chance of achieving good results. Above this temperature very rapid fermentation may produce unwanted byproducts. If the temperature is too high the yeast will die. At lower temperatures fermentation will be slower and may cease completely (stuck ferment) meaning the yeast has become dormant. The latest release from Still Spirits, the new temperature tolerant yeast, will even ferment in temperatures as high as 40 o C. How do I warm my wash during fermentation in cold climates? The only sure way is to use a heating pad or heating belt which will maintain a constant temperature. These devices are almost essential in the winter months. How can I stop my brew from overheating when my room temperature is too high? There are two methods that you can use. Try filling some PET soft drink bottles with ice and freeze these. These can be added throughout fermentation to control the temperature. Another method is to use the evapouration technique. Sit the fermenter in a tray with about 25mm of water. Drape some fabric over the fermenter so it dangles in the water (towelling or an old sweatshirt is ideal). If it is still too hot, turn a fan onto the fermenter. Why does fermentation have to be enclosed in a fermenter under airlock? 1. Yeast needs to have a controled access to oxygen. During the first stage of fermentation (aerobic) oxygen is used by the yeast to multiply. The second stage (anaerobic) takes place when the oxygen is exhausted and the yeast looks to the sugar for it's food source. It then stops multiplying and starts producing alcohol and Carbon Dioxide. 2. With all forms of fermentation we are producing a sweet mix with good nutrients suitable for a very wide range of organisims to thrive. We then introduce the organisim that we want to multipy ie. yeast. It is important to restrict access to other organisims by sanitising everything and keeping the mix sealed in an air tight fermenter. Regardless of how careful you are with your sanitising, some bacteria and unwanted organisims will make their way into your mix. Yeast multiply every 2 hours approx. and bacteria multiply every 20 minutes approx. however when yeast start to multiply they reduce the ph (increase acidity) and remove the oxygen. Both of these factors will destroy the bacteria. For that reason it is essential for good fermentation to keep everything sanitised and sealed and to get the yeast added as soon as possible. What do I do if my yeast stops working before all the sugar is used up. Make sure that your mix has not actually finished by checking the Specific Gravity(SG) with a hydrometer. The SG should be around 990. If the SG is higher and all sign of fermentation has stopped, first try restarting the mix. This can often be achieved by stirring the yeast that has settled on the bottom of the fermenter back into the liquid and also ensuring that the mix is at the correct temperature for the yeast strain used. If the SG is below 1005 and fermentation has stopped and you can not restart by the method above, then distill as normal but use some Distilling Conditioner. This will ensure that unfermented sugar in the mix does not cause frothing during distilling. You will also get a slightly lower yield of distilate. If the SG is higher than 1005 then try adding some Bayanus yeast. This is a particular strain of yeast which will start in the presence of alcohol and is used in Champagne making for the secondary fermentation in the bottle. Most yeast varieties will be destroyed by being added to a mix which contains alcohol as they need to build up a resistance to alcohol during the normal process of fermentation. Do not add more Turbo or Nutrients as excess nutrients at this stage will result in problems distilling and may actually make the mix more difficult to ferment. The best method to get the yeast going again is to get a 1 litre jug, rehydrate your Bayanus yeast in 100 mls of water at 30 o C with 1 teaspoon of dextrose. When this is fermenting, add 100 mls of stuck mix. When this is fermenting add a further 200 mls of stuck ferment. When this is fermenting add a further 400 mls of stuck mix. When this is fermenting add half to the stuck mix and top up with the same. Continue until fermentation has restarted. In extreme cases the wash may not start again. If this happens do not dispair. Distill it anyway and accept a lower yield rather than discarding it and getting no return. Why did my yeast stop working before all the sugar was used? The most common cause of this is overheating of the mix. During fermentation a lot of energy is released which results in an increase of temperature sometimes by as much as 8 o C . For this reason, do not cover the fermenter nor use heating of any sort for the first 24 hours unless you are in an extremely cold area. If you do believe you need to do this then monitor the temperature regularly. Remember if the mix gets too cold you can start it again by stirring and heating. If the mix gets too hot then you may weaken or kill the yeast. Also leaving the mix in a position where the sun will shine directly on the fermenter during the day may result in excessive temperatures. Try to keep the fermenter in a position where the temperature will be constant throughout the day. Most damage to yeast occurs in the first 24 hours of fermentation but does not show up until the end off fermentation when a higher SG is noticed. Another reason for stuck or slow fermentation can be sanitiser left in the fermentation vessel. Always ensure you have used one of Still Spirits variety of Turbo yeast. Our yeast and nutrient mixes are a balanced mix which will guarantee trouble free fermentation if the correct temperatures are maintained. Do not use more sugar or less water than what is recommended. The ratio of sugar, nutrients, yeast and water are essential. High temperatures coupled with higher concentrations of sugar will result in stuck fermentations as you have two adverse conditions working together. My wash has turned to Jelly! The problem described is the result of a bacterial contamination from Leuconostoc. Under certain conditions, this bacterium produces a polysaccharide. This polysaccharide looks like jelly. Whilst it is totally harmless, customers would definitely complain if they saw such a contamination. This bacterium can live on surfaces within a brewing environment, especially where there is a lot of repeat brewing, this is likely to be the source of contamination. But, for leuconostoc to contaminate a brew would require very low temperatures - under such conditions, very little ethanol would be produced during the first 48 hours allowing the Leuconostoc to take hold. Also ensure that all equipment is sterlised with a chlorine based cleaner. We recommend Fermtech Sterliser Cleaner or Pink Steriliser. It would also be advisable to spray the walls of the brewing room or if possible move to another location. The simplest answer is to ensure start liquid and fermentation temperatures between 20 o - 30 o C. Please see the section on Turbo's and their uses for more information. It is important to start the brewing process by preparing the correct volume of water at the correct temperature and then adding the sugar to it. These are all detailed in the Turbo flyer or on the web at this link. Or at least for the start liquid temperature to be 30 o C then, even when the air temp is low, enough ethanol will be produced during the first 24 hours to protect against such contamination. The above information was sourced from StillSpirits 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. 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. 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. 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. 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 FROM A UK WEBSITE – BREWMAGIC Making 23% ABV Without Distilling Making 23 % ABV Without Distillation A Comprehensive guide to getting started using Power 23 no Still required............... Equipment Needed: 30 Litre Bucket and Lid, Thermometer, Hydrometer, Siphon and U Tube, Mixing Spoon, Additional Container to hold 25 Litres (Another bucket is ideal) for siphoning into. Products Required: Power 23 Turbo Sachet, Turbo Clear, 9 x Kilos of Sugar, Flavourings. Each spirit flavour makes 2.25litres and each of the Liqueurs, schnapps and cream liqueurs make 1.125litres. Any combination of this will be needed. The Process: Add 18 litres of water at 40 (Degrees C) to the 30litre clean bucket and then add the 9kilos of sugar. Stir until fully dissolved. Add the sachet of Power 23 Turbo Yeast and stir in. Leave to ferment at 18-24(Degrees C) Room temperature for 7 days. When the fermentation is finished stir well to remove gases and add the Turbo Clear. Leave for 24 hours to clear. Once clear siphon the clear liquid off the sediment into a clean container. Full instructions are included on the packet of Power 23 Turbo and Turbo Clear. To Make Your Favourite Drink Provided you have maintained the correct fermentation temperature you will have 23% Alcohol By Volume (ABV) in your clear liquid. This can then be used to make your favourite Liqueur or Spirit. If you are making Liqueurs simply take the amount of alcohol it recommends on the bottle and add the flavouring. You can also add the correct Sugar, Schnapps or Cream Base pack but you will not need to add all this( the alcohol base will be slightly sweeter than if you were using 40%ABV). We suggest you add to taste the correct amount to suit your palate. The alcohol strength will be slightly less than is recommended commercially but this should not spoil your enjoyment of the drink you have made. If you wish you could add a small amount of Vodka to increase the ABV. Around 100 to 200 mls will make a significant difference. If you are making Spirit style drinks you will find the ABV is half what you would expect commercially so this might not give the drink the necessary fiery taste to suit all palates. However if you are using the drink to add to mixers like a Gin and Tonic you can simply double the amount of Gin and use the same amount of Tonic. As this is half strength the net effect should be the same. Alternatively you can add some commercially bought Vodka to boost the strength. Remember its great fun experimenting because each time you try something new you have to have a taste!!!! Simply use the alcohol to produce you favourite drink and enjoy Making 40% ABV Without Distilling Making Still Spirits Liqueurs and Spirits from Vodka or 40% ABV Base. We advise that you use cheap/inexpensive vodka.... To do this all you need to do is have some cheap/inexpensive Vodka. Decide what you want to make. This will fall into 4 categories 1. Spirits. Select which one you would like to do from either the Classic or the Top Shelf range. Which ever you decide upon you will produce 2.25litres (3x75cl bottles). You don’t have to make this all at once you can do say half without a problem. Once you have decided it’s really simple. You just measure out the required amount of Vodka and add the flavourings. Mix well and then bottle. We do recommend this is left for at least 2days for the flavours to settle 2. Liqueurs. With many of the finest liqueurs available you will have a real problem selecting from our list. Having made your choice again it’s really simple to do. Whichever one you decide on will make 1.125litres (1and 1/2x 75cl bottles) each bottle of flavour will have instructions on the back telling you how much Vodka you will need to use. This will typically be between 620 and 850mls dependant on the suggested strength of the commercial equivalent. Measure out your Vodka and each liqueur has a suggested liqueur base pack which goes with it (A, B, or C). This will appear when ordering. This should then be mixed with the Vodka and the flavouring and topped up with water to the 1.125litre mark. We do recommend this is left for at least 2days for the flavours to settle. If you don’t buy the Base pack you can add sugar and glycerin but we would strongly recommend the base pack as this is designed to give the right balance and texture to the finished drink. 3. Schnapps. We have a great list to choose from. All make 1.125litres. Again once you have decided you will measure out your Vodka normally 650mls. Add the Schnapps Base pack, flavouring and top up with water to 1.125 litres. Mix well. If you don’t buy the Schnapps Base pack you can add sugar and glycerin but we would strongly recommend the base pack as this is designed to give the right balance and texture to the finished drink. 4. Cream Liqueurs. Big problems here as you will probably have to have one of each!! Each will make 1.125 litres so decide which one you want and then measure out 500mls of Vodka. We strongly recommend using one of the Cream Base packs with this. Add 250mls of water to the Cream Base and mix well. Add the Vodka to the flavouring and mix in the cream base prepared earlier. You will ideally need an electric whisk for best results. We do recommend this is left for at least 2days for the flavours to settle. If you don’t buy the Base pack you can add sugar and cream but we would strongly recommend the base pack as this is designed to give the right balance and texture to the finished drink. Once made the drink can be stored for up to 3months and should be kept in the fridge HM Revenue and Custom's requirements It is illegal to manufacture spirits in the UK without a distiller's licence which is required under the provisions of section 12 of the Alcoholic Liquor Duties Act 1979 and this includes manufacture for "own/domestic use". Public Notice 39 - "Spirits production in the UK" dated July 2006 provides further information about HM Revenue and Custom's requirements. If you require further assistance then please contact the National Advice Service on Telephone 0845 010 9000 or www.hmrc.gov.uk. Where you can obtain or view public notice 39. It is illegal to manufacture spirits in the UK without a distiller's licence which is required under the provisions of section 12 of the Alcoholic Liquor Duties Act 1979 and this includes manufacture for "own/domestic use". Public Notice 39 - "Spirits production in the UK" dated July 2006 provides further information about HM Revenue and Custom's requirements. If you require further assistance then please contact the National Advice Service on Telephone 0845 010 9000 or www.hmrc.gov.uk. Where you can obtain or view public notice 39. Please note the Still Sprits flavourings and yeast are legal as long as you DON'T distil to get the higher alcohol. As you are fermenting the yeast and using duty paid vodka to use with the flavourings