2

Contents

1 Preface 3

2 Equipment Overview 4

3 Operational commissioning, cleanup and maintenance 7

4 Safety 8

5 Operation 9

5.1 Getting started 9

5.2 Distillation process

6 Selecting the raw materials for attenuation (fermentation) and calculating

the sugar content

13

7 Recipes 16

8 Dilution 22

8 Purification 23

9. Maturation and infusions 23

9.1 Oak chips 23

9.2 Maturation in oak barrels 23

10. Safety 24

3

Dear customer!

You bought the unique distilling equipment. Your Hercules’ still perfectly combines an elegant

appearance and high performance. Alembic Hercules is made entirely of copper, which in turn

is the best material for distillation, and this has been already tested for many centuries.

Construction of the still carefully thought out and repeatedly improved over time.

This distiller allows you to get drinks with amazing flavor and high level of purifying. Copper

oxidizing during the distillation process, thereby purifying the distillate from harmful and

poisonous sulfur impurities and high thermal conductivity allows you to select fusel oils

(mixture of several alcohols, chiefly amyl alcohol). Cognac, whiskey, calvados, gin, rum,

tequila, chacha - you can make yourself. This is really the best choice for distillation fans!

Important! Before proceeding to distillation - carefully read the information in the "Safety".

4

2 Equipment Overview

"Hercules"+ Reflux column&condenser

Consists of following elements:

1. Pot

2. Handles

3. Reflux

4. Condenser

5. Thermometer

6. Water in (reflux)

7. Water out (reflux)

8. Water in (condenser)

9. Water out (condenser)

10. Extend wine out

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Specifications

Alembic "Hercules"+

Reflux condenser

Material: copper

Thickness: 1,3 mm

Size Output of 60 °

5L 0.8-1L

8L 1-1.2L

12L 1,8-2L

18L 2,7-3L

35L 5,25-6L

45L 6,75-7L

Features Benefits

Made out from copper High quality alcohol which

difficult to produce

by another distiller.

whiskey, cognac, gin, other

drinks at home.

Wood handles for comfortable

transportation.

Easy to move somewhere

after or during of distilling

process. It will not hurt your

hands.

Reflux condenser 9 tubes in reflux condenser

and their length are ideally

suited for this cube, it allows

to achieve the maximum

area of contact of steam with

a copper surface for

oxidation of sulfur

impurities.

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3. Operational commissioning, cleanup and maintenance

Are you planning to use your copper moonshine still for the first time? Simply distil a few

liters of water using your new still. You can do the same thing if your distillation still was not

in use for a long period of time.

If you noticed that the copper surface has become much darker, you should use the citric acid

for removing copper oxide from a copper surface. We recommend using 0.5% citric acid

solution for the most thorough cleaning of surfaces. Dissolve 5 grams of citric acid in 1 liter

of water to make 0.5% solution. Fill the distillation still with this solution up to its filler neck

and leave it for 4-5 hours.

Example: you will need 100 grams of citric acid per 20-liter distillation still.

The distillation still with more severe contamination should be left overnight. For cleaning

other parts of the moonshine still you can use the same solution or new solution. Firmly secure

a dome and a reflux column in position turned with the open part upwards and fill them with

the citric acid solution.

It would be more convenient to place the copper rectifying tray in the basin with a diameter

slightly larger than the tray to completely fill the tray with the solution. To accelerate the

process of removing copper oxide from a copper surface you should preheat the water before

introducing the citric acid solution, and bring it to the boil by increasing the concentration of

the solution to 2%.

Despite the green shade, you can drain the used citric acid solution to the container and use it

later for recleaning.

After removal of the copper oxide from a copper surface using the citric acid solution, you

should always wash the surface with warm water and, if possible, wipe dry.

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4. Safety

Making moonshine is a relatively safe hobby, however, as with all endeavours, there are

some risks. If you pay attention to a few key safety guidelines, you should not encounter any

issues. Observe the following safety precautions in the course of distillation:

Make sure that the place for distillation is well-lit for prompt detection of possible steam

leakage and has sufficient ventilation for elimination of consequences of accidental steam

release during the distillation.

Before starting distillation, make sure that the steam pipe is not choked. Otherwise, it may

cause unacceptable pressure increase in the distillation still. In any circumstance, we

recommend to press-fit the dome loose when assembling the distillation still so that it should

be able to open slightly and to release pressure in case of pipe choking.

It is recommended that you perform the systematic cleaning distillations as described above.

If you have steam leaks at any joints of the distillation still, they must be sealed with a tight

rye or wheat dough. In order to completely eliminate the problem, please contact Alembic’s

specialists.

If you add too much distillation liquid, it may overfill the distillation flask and choke the steam

pipes. We advise keeping the volume at no more than 75% of the total capacity of the

distillation still.

The high temperature can cause active foam formation. What is more worrying is that it can

result in the inaccurate takeoff of the forecut. Therefore, when the steam temperature reaches

50-55°C, it is necessary to reduce heating and carry out the subsequent takeoff of the distillate

at a minimum acceptable speed.

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You have to ensure constant and sufficient cooling water supply. You should prevent the

temperatures of the distillate coming out of the radiator from rising by more than 35°C. When

found appropriate, you can intensify cooling by increasing the water flow into the radiator.

Alcohol flammability:

Alcohol is extremely flammable, and in its vapor form it can be explosive. Care, vigilance,

and attention to detail should be practiced at all times during distillation and handling of any

refined alcoholic products. Although distillation can be practiced indoors, it is not advisable

to do so unless you have experience. Also, distillation should never be done with an open

flame heat source while distilling indoors or other confined spaces.

Methanol toxicity:

Methanol is a deadly poison and even low amounts of exposure can cause optic nerve

damage (blindness). It is created as a byproduct of fermentation, but in such small amounts

that you typically do not need to remove it. However, it is common practice to do it as a

precaution and to improve the taste of your product. Since methanol boils at 144°F (62°C), it

will boil first when you are distilling and because of this you should discard the first ounce

of alcohol per every 5 gallons of mash.

Legality:

Under Federal rules administered by Alcohol and Tobacco Tax and Trade Bureau (TTB),

you may not produce alcohol with these stills unless you qualify as a distilled spirits plant.

However, owning a small still and using it for other purposes is allowed. You should also

check with your State and local authorities - their rules may differ. You should also review

the TTB Home Distilling page https://www.ttb.gov/

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5. Operation

General description of the distillation process.

The distillation still of your copper moonshine still serves as the container for heating the

distillation liquid. The dome (reflux column) have the shape of the cupola, and it is meant to

collect the distillate vapors. We advise keeping the volume at no more than 75% of the total

capacity of the alembic distillation still. When the distillation liquid is heated, the distillate

vapors rise up and accumulate under the dome. The dome also prevents foam and wash

particles from entering the steam pipe and then the distillate itself.

Subsequently the steam from the dome goes through the steam pipe to the radiator. After being

cooled with the cold water the vapors constantly flowing through the cooler, condense inside

the pipe and go in the liquid state to the distillate collection tank.

5.1 Getting started

Alright, you’re interested, you’ve found yourself a still, and you’re ready to get brewing.

Now to give you what’s missing - a recipe! This is the most basic recipe out there, ‘Sugar

shine.’ It may not give you the tastiest moonshine, but it is a great way to learn the basics

and set you on your way to be a moonshiner.

Your First Recipe

This recipe prepares 6.5 gallons (25L) of mash

Ingredients Directions

1 Packet Turbo Yeast

5 Lbs Sugar

5.5 Gallons of 104F Water

Find Turbo Yeast at your local shops, or

order it online from amazon or a similar

retailer.

Add the turbo yeast and sugar into your

fermenter. Fill with the warm water. Mix

well until completely dissolved.

Wait about five days (More details on p. 17)

After this is done, add your simple mash

into your boiler. Let your still do it’s magic

and collect your moonshine!

Your First Run "Hercules" with reflux column&condenser

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1. Fill the distillation still to no more than 75% of its capacity. If the rectifying tray is used,

you should secure the tray into the distillation still first and then reflux column. If necessary,

perform additional sealing using PTFE tape;

2. Connect the water supply hose to the water inlet, and the water discharge hose to the water

outlet. (If necessary: another hose should be connected to the product yield outlet).

3. Make sure that the water from the cooler is supplied to the reflux column through the

needle valve and then mixes with the water coming out of the reflux column through the ball

valve. The mixed water should be drained through the T-pipe.

4. Install the probe of the upper thermometer into the fitting at the top of the reflux column.

This thermometer will show the temperature of the steam passing through the reflux column.

5. Install the probe of the lower thermometer into the fitting at the bottom of the reflux

column. This thermometer will show the water temperature in the reflux column.

6. Ensure that the entire structure is secure and stable.

7. Fill the radiator and reflux column with water by opening ball valve and needle valve and

cut off water supply up until the mash starts boiling.

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5.2 Distillation process

1. Set the maximum heating temperature;

2. When the steam temperature reaches 50-55°C (122-131 F), reduce the heating to

medium value or low.

3. Start the cooling water supply when the steam temperature reaches 55°C (131 F). If

the reflux column is used, adjust the water supply to the reflux column. The more water

is supplied to the reflux column, the more intense the vapor cooling would be. It will

increase the duration of distillation and improve the degree of purification of the

distillate. Therefore, you should try to find the golden mean. As a first step, you should

turn the needle valve by 90° or ¼ of complete turn and monitor rising steam temperature.

For this install needle of the thermometer into fitting in upper part of the column.

4. When steam temperature will be nearing 70°C (167 F), and it will be rising quite

speedy (more than 0.5°C in 3-4 minutes), you should turn the needle valve by another

¼ revolution and monitor how temperature is rising. Try to stabilize the steam between

79°C and 81°C. Main distilling part should be done in this temperature. But it will rising

gradually in any case. Important! It is better not to open the needle valve in full and thus

use the reflux column not to its full extent, rather than to supply too much water resulting

in the steam overcooling and stopping of the distillation process.

5. Forecut is the first 1.5-2% of the distillate from the mash distillation volume. This

distillate contains methanol and other volatile alcohols and compounds hazardous to

human health. Forecut has a strongly pronounced and acrid smell.

6. Try to maintain the slowest possible forecut takeoff rate. This is achieved by reducing

the heating temperature. If reflux column is used, you can supply additional water

volume to the reflux column. Takeoff forecut into the separate container and use it for

engineering purposes (for furnace firing as industrial alcohol etc.) or discharge it. If the

double distillation is planned, you don’t have to collect the forecut and backcut.

7. Take another container and collect the “core”, i.e. the main distillate. The lower the

distillation rate, the better the alcohol takeoff would be.

8. To determine the moment of proceeding to the backcut takeoff, you will need 100 ml

or 250 ml measuring flask and areometer ranging from 40% to 70%. Collect the distillate

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dripping from the pipe to the cylinder or other small container in order to determine

exactly the current alcohol content in the distillate produced by the distillation still.

When the alcohol content reaches 40% in the distillation still not equipped with reflux

column and/or rectifying tray, you should proceed to the backcut takeoff. If the reflux

column and/or rectifying tray are used, it is advisable to start the backcut takeoff after

the alcohol content falls below 50%.

9. The backcut is characterized by high content of fusel oil and unpleasant smell. At this

stage, you can stop the distillation process. The collected backcut should be distilled

separately or added to the wash before the distillation in order to increase the alcoholic

content;

10. Turn off the heating and cooling. Wait until all parts of the distillation still cool.

Once this is done, remove the dome and disconnect the water supply hose and discharge

hose. Remove the dome or reflux column from the distillation still. Keep your eyes open

and be prepared for the steam discharging from the distillation still.

11. Wash the alembic thoroughly. If necessary, use the citric acid solution. In case of

strong oxidation, the copper activity will be reduced greatly, and you will not receive a

sufficient level of removal of sulfur compounds from the distillate.

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An example of producing the alcohol distillate or alcohol-containing liquid:

Pour 8 liters of mash to the 10-liter alembic. You will get about 20% of the ready-to-

use distillate (in terms of mash volume) from 8 liters of 10-12% distilled liquid. There

will result 1.6 liters. By this volume, the first 2% of the total volume of the mash

(approximately 160 ml), i.e. forecut, should be collected to the separate container.

Once this is done, collect 1,280 ml of clean product. Separate the last 160 ml of the

distillate. It is the backcut (the residual fraction) with a high content of fusel oils.

As you can see, operating the copper alembic is quite simple. We wish you an exciting

distillation process and delicious home-made spirits!

AFTERMATH

You made the moonshine, now what do you do with it?

Silly question, right? You drink it straight! We kid, moonshine isn’t for the faint of heart. It

has its times, yes, but generally, you’ll want to add a bit of flavour to the mix. Here’s how

you can further refine that moonshine!

Cutting Ageing Re-distilling Flavoring

Reduce the potency

of your moonshine

by adding water

to the mix. Makes

your moonshine last

longer! Reduces the

harshness to make it

more drinkable. Can

help ‘open up’

flavor.

Many liquors have

a special ageing

process that defines

them, such as

whiskey. No oak

barrel? No problem!

Char a piece of white

oak, and place it in a

mason jar filled with

moonshine. After

some time, you will

have a basic

whiskey.

Moonshine not

strong enough for

ya? Send it through

the still one more

time to up that

potency! Want to

increase quality

without necessarily

increasing proof?

Cut

with distilled water

before re-distilling.

Add flavors and

sugar to your jar

of moonshine to

enhance the taste.

The opportunities

are endless! Coffee

or apple-pie, nearly

everything can be

used. See below

for an example of

a classic flavoring

recipe.

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The principal stages of producing strong alcoholic beverages (strong spirits)

1. Selection of raw materials for fermentation and calculation of the sugar content;

2. Fermentation process;

3. Distillation of the fermented mash;

3. Post-distillation dilution and purification;

4. Maturation in glass containers or barrels.

Each of these steps is of great importance. Let's take a closer look at them.

6. Selection of raw materials for fermentation and calculation of the sugar content

The choice of the primary product will affect both type and quality of the beverage you will

get. In order to produce home-made strong alcoholic beverages, you will need yeast, water

and choice of raw materials: sugar, berries, fruits, malt or grain.

For example, in order to prepare cognac, you will need to distill the grape sweetwort, for

whiskey it should be malt mash, and for calvados – apple mash, etc. The product yield

directly depends on the sugar content of the raw materials. Therefore, it is very important to

learn how to calculate the sugar content. The ethyl alcohol is formed due to activity of

special bacteria (yeasts), which produce alcohol by absorbing saccharides (fructose, glucose,

sucrose etc.).

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Table 1. Sugar content of raw materials

Raw material Sugar content, % Alcohol yield out of 100

kg of raw materials, l

range average range average

Apples 6-15 10 3-6 5

Apricots 4-14 7 3-7 4

Pears 6-14 7 3-7 4

Blackberry 4-7 5,5 3

Raspberry 4-6 5,5 - 3

Red currant 4-9 4,5 - 3,5

Black currant 4-9 6,5 - 3,5

Sweet cherry 6-18 11 4-9 6

Peaches 7-12 8 4,7

Plums 6-15 8 4-8

Juniper berry 20 10-11 -

Earth apples 13-18 14 4-10 8

Grapes 9-19 14 4-10 8

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Table 2. Alcohol and moonshine yield out of various raw materials, per 1 kg

Type of raw

material

Alcohol yield (96%), l Moonshine yield

(40%), l

Starch 0,75 1,52

Rice 0,59 1,25

Sugar 0,51 1,10

Buckwheat 0,47 1,00

Wheat 0,43 0,92

Oat 0,36 0,90

Rye 0,41 0,88

Millet 0,41 0,88

Peas 0,40 0,86

Barley 0,34 0,72

Potatoes 0,11-0,18 0,35

Grapes 0,09-0,14 0,25

Sugar beet 0,08-0,12 0,21

Pears 0,07 0,165

Cherries 0,05 0,121

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7 Recipe

How to Make Alcohol from Common Table Sugar

Many people are attracted to the idea of making their own alcoholic beverages. Luckily, it is

straightforward and inexpensive to make alcohol from table sugar (sucrose). You need a

fermentation vessel, sugar and yeast for the fermentation process, and the ability to purify the

alcohol you’ve made. Once you’ve produced the alcohol, you can use it to make liquors or

mixed drinks.

[1] Use materials safe for

consumption. You should only use food

grade plastic buckets or glass carboys as

your fermentation vessel. Make sure that

the lid is food grade as well. A 7.5 gallon

(28 L) vessel will allow for 5.5 to 6 gallon

(21 to 23 L) batches. Keep in mind that

you may occasionally need to stir the

batch, so containers such as buckets are

often ideal.

[2] Leave extra room. You need about 1.5

to 2 gallons (5.7 to 7.6 L) worth of space

in a 7.5 gallon (28 L) vessel. This allows

room for the foam and gases that form

during fermentation. If you don’t leave

enough room, the pressure can build and

pop the lid on the vessel, leading to

contamination.

[3] Prepare the lid. You need to make a

hole in the lid that is the right size for a

rubber grommet and airlock. Push the

grommet into the hole. Then fit the airlock

into the top of the grommet. Install a rubber

gasket around the lip of the lid to form an

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airtight seal between the lid and the

container.

[4] Clean and/or sanitize the equipment.

The fermentation vessel (and rubber

stopper for glass vessels or lid for a plastic

bucket), airlock, and a large spoon should

be cleaned and sanitized. Fill the

fermentation vessel to the brim with a

sanitizer, such as iodophor, that is made for

brewing and winemaking. All these items

are available at homebrewing and wine-

making shops.

[1] Determine how much sugar (sucrose)

to use. More sugar will result in more

alcohol as long as the yeast can process it

all. If you want a weaker batch (less

alcohol) you can use less sugar. As a

general guide, each packet of yeast will

have directions that indicate how much

sugar can be used. If making two batches,

be sure to use twice as much yeast (two

packets).

[2] Dissolve the sugar. Mix the sugar into a

pot of warm water to dissolve it. You can

use tap water or bottled water. The water

should be about 90 °F (32 °C). Use roughly

7 to 9 kilograms (15 to 20 lb) of sugar.

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[3] Pour the sugar solution into the

vessel. When all of the sugar has been

dissolved, carefully pour the sugar and

water solution into the plastic bucket or

glass carboy that you are using as a

fermentation vessel. For a 7.5 gallon (28 L)

vessel, pour 1.5 to 2 gallons (5.7 to 7.6 L)

of solution. This sugar will be broken down

by the yeast to produce alcohol. It is not

necessary to sterilize the sucrose solution

before fermenting, but if desired this can be

done by boiling the sucrose solution for

fifteen to twenty minutes. Take into account

that some of the water will evaporate, so

add a little more water before boiling.

[4] Add the yeast. Open the yeast packet

and dump the yeast into the sugar water

solution. If using a plastic bucket, stir to get

an even mixture. Use a sanitized, dry funnel

to help prevent a mess when adding the

yeast to the narrow opening of a carboy.[8]

Use one packet of yeast. More yeast can

speed up the process, but it will not lead to

a better yield of alcohol.

Do not put the yeast into the sugar water

until it has cooled. If the water is too hot it

will kill the yeast.

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[5] Wait one day. In the first days of

fermentation, the yeast will expend most of

its energy multiplying itself. Since this

process requires oxygen, leave the lid off

for the first 24 hours. If you cut off oxygen

to the yeast immediately, the fermentation

process will take much longer and may

proceed sluggishly.

[6] Affix the lid to the bucket. If using a

plastic bucket, tightly push the lid onto the

bucket so that an airtight seal is formed.

This may be somewhat difficult, and may

require some leverage. An air tight seal is

necessary for proper fermentation.

Fermentation is an anaerobic (lacking

oxygen) process.

[7]Add water to the airlock. If you haven’t

already, push the airlock into the lid if

using a plastic bucket. If using a carboy,

now is the time to push the airlock through

a drilled rubber stopper and fit the stopper

snugly in the mouth of the carboy. Add

clean water or vodka to the inside of the

airlock so that carbon dioxide can be

released from the fermenting solution

while air is kept out. The drop in available

oxygen will cause the yeast to stop

multiplying and start producing ethanol

and carbon dioxide.

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[8] Let the mixture ferment. Keep the

ambient temperature 70 to 80 °F (21 to 27

°C). This temperature will promote

optimum performance from the yeast. It

should take about two to ten days for the

yeast to produce alcohol. The time

required will vary depending on the type

of yeast used, and on how much sugar

was added. It will take longer to

completely ferment more sucrose.

[9] Stop the process. The airlock will

bubble a lot during active fermentation.

The bubbling will slow as fermentation

slows, and stop completely when all or

most of the sucrose has been fermented. If

you are unsure, leave the batch for another

day or two. Once the fermentation is over,

it is time to purify the alcohol.

[1] Clarify the fermented alcoholic

liquid. After fermentation is complete, use

a fining agent such as isinglass to remove

suspended yeast and other material that

may be present. Try to find isinglass that

doesn't contain sulphites, as some people

are allergic to sulphites. After adding the

finings, reseal the fermenter with the lid or

stopper and the airlock and allow the liquid

to clarify for two or three days.

Use 0.5 to 1.0 gram of isinglass per 5

gallons (19 L) of batch.

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[2] Pour off the alcoholic liquid.

Carefully pour off the liquid into a pot of

alembic Hercules. Leave the unwanted

sediment behind in the fermentation

vessel. You can also pour the liquid

through a pad or membrane filter, such

as a wine filter, to further clarify the

liquid and remove residual yeast.

Are you ready to get it started? ^^

8 Dilution

You should periodically measure the alcohol content during the distillation process or adjust

the alcohol strength in the ready-to-drink beverage by diluting it. The Table 3 below

specifies the required amount of water or juice to be added to the alcohol or hydroalcoholic

solution in order to obtain the desired alcohol strength of the beverage.

You should use the softened water. It is possible to use filtered, bottled, spring distilled water

or well-water. In order to prevent the cloudiness of alcohol beverage when mixed with water,

it is necessary to lower mineralization. For this purpose, you should raise the temperature of

water to 90°C or boil the water and cool before using.

Important! To prevent water ‘burning’ you should add the distillate to water, rather than the

reverse!

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Table 3. The amount of water volumes to be added to 100 parts of solution

containing X (°) of ethyl alcohol

у,(°) х,(°)

95 90 85 80 75 70 65 60 55 50

90 6,4

85 13,3 6,6

80 20,9 13,8 6,8

75 29,5 21,8 14,5 7,2

70 39,1 31,0 23,1 15,4 7,6

65 50,1 41,4 33,0 24,7 16,4 8,2

60 67,9 53,7 44,5 35,4 26,5 17,6 8,8

55 78,0 67,8 57,9 48,1 38,3 28,6 19,0 9,5

50 96,0 84,7 73,9 63,0 52,4 41,7 31,3 20,5 10,4

45 117,2 105,3 93,3 81,2 69,5 57,8 46,0 34,5 22,9 11,4

40 144,4 130,0 117,3 104,0 90,8 77,6 64,5 51,4 38,5 25,6

35 178,7 163,3 148,0 132,9 117,8 102,8 87,9 73,1 58,3 43,6

30 224,1 206,2 188,6 171,1 153,6 136,0 118 101,7 84,5 67,5

25 278,1 266,1 245,2 224,3 203,5 182,8 162,2 141,7 121,2 100,7

20 382,0 355,8 329,8 304,0 278,3 252,6 227,0 201,4 176,0 150,6

15 540,0 505,3 471,0 436,9 402,8 368,8 334,9 301,1 267,3 233,6

X is the ethanol content in the solution before dilution, volume percent (°);

Y is the ethanol content in the solution after dilution, volume percent (°).

When diluting you should add the alcohol to water, rather than the reverse. Otherwise, the

alcohol would heat up and turn turbid.

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8. Purification

After mixing alcohol and water, you should perform the purification. You can use vegetable

active carbon for this purpose. After carbon treatment the beverage acquires the taste and

aroma typical for the high-quality liquor. Add carbon at the rate of 1 gram to 10 liters of the

final product, leave it sit for 3-4 days (shaking at regular intervals), then filter using napkin,

gauze, towel or common domestic water filter to get rid of carbon suspended solids. Once this

is done, the beverage is ready-to-serve, but it is best to proceed to the refinement stage.

9. Maturation and infusions

There are several methods of improving the appearance and aroma of the beverage and giving

a certain taste:

9.1 Oak chips

The oak chips can reduce the time of maturation of your alcoholic beverages and give them

great taste and unusual aroma of noble wood. The oak chips are the high-quality chips of

Limousine oak obtained and processed in a particular manner. They are burnt in a special

way without the use of chemical processing. When using the chip the maturation period shall

be from four to eight weeks. The oak chips provide the lasting color of liquor, improve the

wine structure and add the light aroma of caramel, vanilla, and freshly brewed coffee.

9.2 Maturation in oak barrels

The oak wood is rich in extraneous components, useful microelements and enzymes. Wine

and other liquors matured in the oak containers acquire sophisticated, fully-evolved taste, the

color of beverage gains the depth, and the flavor becomes saturated and bright. The oak

barrel will help you to make elite alcoholic beverages of excellent quality.

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Alambik’s mission:

We strive to provide the simple and affordable process of home-made alcoholic beverage

production (in the context of process, rather than costs). We are ready to provide equipment,

technologies and knowledge necessary for production of the high-quality strong spirits to all

concerned.

Please contact us if you have any questions related to our equipment or distillation process,

and we will provide you with all necessary information.

If you've found any mistakes or the info was not clear enough, please let us know

marketing@copper-pro.com

Contacts

Zaliznichne ave, 45, off. 204, Kyiv, Ukraine

+380979152722

copper-pro.com