Disclaimer: It must be pointed out that the information on this page and associated pages do not comprise an invitation to put into practice anything that is unlawful in the country of the reader. The distillation of alcohol in Australia is illegal without licence.The reader is urged to follow the current laws that apply where he or she lives. A little knowledge is no burden, and information makes intelligent discussion.
History of Distillation
As far back as the fourth century B.C. Aristotle suggested the possibility of spirits when he wrote: "Seawater can be made potable by distillaton as well and wine and other liquids can be submitted to the same process" But this insight does not seem to have been pursued until the eighth or ninth century AD. During this time Arab alchemists devised the 'alembic' in an effort to obtain finer essences for perfumes. Also during this time the 'alambic' was used in an effort to convert base metal into gold! by alchemists of the day.
As knowledge of the process spread throughout Europe the discovery of distillation grew to include its effects on liquid and while the 'dream' to make gold by the alchemists remained just that 'a dream' Spirits were discovered and named acqua vitae, or eau de vie meaning 'water of life'
These 'Spirits', or 'Water of Life' were used for their therapeutic qualities. Early pharmaceutical observations bestowed healing powers to spirits as they 'induced a feeling of relaxation and well being'. From here it soon became the norm to use beverages made from spirits in a social situation leading to the seemingly endless varieties of spirits on the market today. Nevertheless almost all spirits can be classified into half a dozen basic categories, including Brandies, Vodkas, Rums, Gins, Tequilas, Liqueurs.
The following books offer informative reading
Fermentation: A step, prior to distillation, during which a mash comprised of crushed grain with water, grapes, sugarcane etc is injected with suitable yeast strains. The yeasts (see Turbo yeasts) convert the sugar into ethyl alcohol and carbon dioxide gas. The gas drifts off and the remaining mixture contains a fairly low level (at best 20%) of alcohol which can be extracted and concentrated through distillatiion. The quality and clarity of the mash is vital in producing a spirit low in volatiles(off flavours)
Distillation: A process that uses heat to extract the alcohol from a liquid that contains both alcohol and water. alcohol vaporizes at 172.4 degrees Farenheit and water vaporizes at 212 degrees Farenheit. Thus when an alcoholic liquid is heated, the alcohol turns into a gas and rises, leaving the water behind. As these gaseous vapors cool, they condense back into liquid form, becoming concentrated alcohol. This process takes place in a still.
Ethyl Alcohol: The result of distillation is a neutral spirit or Ethyl alcohol; A quality Ethyl alcohol should be pure, neutral and lack distinctive character, taste or odor. Commercial distilleries purify alcohol by the method of filtering through activated carbon.
Activated Carbon: Activated carbons are characterised by their absorption structure and special porous makeup. A quality carbon absorbs impurities by virtue of many different effects. The pores can be described as an enormous number of naturally occurring cracks that have randomly fused together into a coherent structure. Carbon can be compared to small sponges where impurities fasten in the holes.. Activated Carbon has chemical, physical and electrostatic attributes. There are hundreds of different forms of carbon but there are only a small number of suitable forms of activated carbon suitable for purifying alcohol.
Congeners/Volatiles: are by products or impurities during fermentation and distillation. they contribute flavor elements sometimes favourable and sometimes unfavourable.
Stills
There are two basic types of distillation equipment
The Alembic or Pot still: Dating back into history this is the most recognised of stills. The kettle usually copper, resembles a huge onion shape which liberates the alcoholic portion in the mixture. As these gases rise and pass through a narrow pipe and through a serpentine coil, a cold water bath condenses the vapors in the coils, converting them back to liquid form..The process is usually repeated and the 'heart', the main portion of the run, is only acceptable in quality establishments.
The column and reflux still: is a 'technological' advance over the pot still. it is more efficient, requiring only a single distillation done in one continuous operation. This is not however to imply that it is superior for all purposes.
Aging and Flavouring
All spirits are clear when they run off the still. Color comes later. The process of storing spirits in wood (usually oak) casks or barrels to help them mature is well documented. The spirit interacts with the wood, drawing flavour and color from it. Click here to view our range of Oak Casks and oak Chips
The porousness of the wood allows some air and moisture to enter and leave the barrels, further affecting the development of the spirit into a rounded, mellow beverage..This process is extremely difficult for the amateur to duplicate with so many variables of time and conditions affecting the outcome
Prestige Spirit Essences
Today, with the advancement of quality essences derived from natural fruits, grains, herbs and berries the key to making your own flavoured alcohol is
1. Firstly make clean, pure ethanol. (in some countries , Australia included, it is illegal to distill alcohol without licence)
2. Secondly, use the best available essences to flavour it. (Where it is illegal to distill alcohol, we recommend Prestige Liqueur and Spirit essences be used to flavour commercially purchased Vodka)
Prestige essences can be used to add flavour to commercial Vodka, or as a mixer in cocktails.
* Check out the range of Prestige Essences available from ibrew (Australia)
note:
Where it is illegal to distill alcohol, we recommend Prestige
Liqueur and Spirit essences be used to flavour commercially purchased
Vodka.