<b>What exactly was Grandpa making all those years ago? Can it be made today?</b><br><br>People once scoffed at the moonshine that Grandpa used to make out behind the barn. This is no longer the case. People are now interested in reviving the lost art of home distillation…and taking it to the next level. This book has been written for all those intrepid souls out there who want to revive the lost art of home distillation. For those hardy adventurers who want to make a batch of Whisky or Gin in their she-sheds and man-caves on a Saturday morning. Just like Grandpa.<br><br>Technically, home distilling is illegal in most parts of the world. As you venture down the path of home distilling, I ask that you remain aware of this at all times. The winds of change are, however, starting to blow. Social norms are being re-defined. More and more small businesses are manufacturing and selling the equipment and supplies necessary to distill at home. But, don’t push the envelope. If you take up home distilling as a hobby, keep that hobby to yourself. Do not be selling your product to strangers or giving it away to your neighbors unless you have the legal right to do so.<br><br>The first part of this book takes you on a brief journey through the history of alcohol. The second part provides you with detailed information on raw materials, cleaning, water, fermentation science, distillation science, oak ageing, and the equipment needed to home distill. The final section offers recipes and procedures to help you launch your new hobby of ‘Reviving the Lost Art of Home Distilling’.
Cheers!
Daftar Isi
NOTE FROM THE AUTHOR
A BRIEF HISTORY OF ALCOHOL
MICROBIOLOGY BASICS
RAW MATERIALS
FERMENTATION
WATER
CLEANING
MASHING & FERMENTING
DISTILLATION FUNDAMENTALS
OAK AGEING OF SPIRITS
PROOFING
BASIC RECIPES
FINAL THOUGHTS
GLOSSARY OF TERMS
ABOUT THE AUTHOR
APPENDIX
Tentang Penulis
Malcolm Bucholtz, is a graduate of Queen’s University Faculty of Engineering in Canada and Heriot Watt University in Edinburgh, Scotland. After graduating from Queen’s University in 1986, he embarked on a career in the steel industry. With his first paycheque in hand he went to a local home brewing store where he bought Charlie Papazian’s book, The Joy of Home Brewing, along with all the tools and toys needed for making beer at home. Although not realized at the time, this purchase would have lasting and profound implications. In 1999, Malcolm completed his MBA from the Edinburgh Business School at Heriot Watt University. This opened the door to exciting opportunities over the next 15 years in the financial brokerage industry as well as the junior mining industry. During this time, Malcolm started making beer using the all-grain method, wine from fruit, and a delightful beverage called mead. In early 2014, Malcolm began yearning for new adventures. While contemplating the idea of returning to Heriot Watt University to pursue a graduate degree in Fermentation Science, he happened upon the U.K.-based Institute for Brewing and Distilling (IBD) and enrolled to write their General Certificate Exam in Distilling.In late 2014, Malcolm began delivering 5-day Distilling Workshops in Kelowna, British Columbia, Canada. In early 2020, he shifted his workshops to Calgary, Alberta. When not delivering workshops, Malcolm offers his consulting services to entrepreneurs seeking to launch small craft distilleries. Assistance in crafting business plans, marketing plans, assistance with recipe development, and operational start-ups are just a part of what he offers. In 2017, Malcolm finally took the plunge and enrolled in the Heriot-Watt’s M.Sc. Brewing and Distilling graduate program. In 2020, Malcolm was granted his M.Sc. degree from Heriot Watt University in Edinburgh, Scotland.You can find Malcolm at his website, www.Prohibition University.com and on Facebook at his Prohibition University page. You can also join his Linked In Discussion Group appropriately called the Craft Distilling Discussion Group.
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