Originally published in 1976 The Moonshine Manual is a wonderful book if you live on a farm and can drive to town for a bag corn. Along with the typewriter the town Feed &amp; Seed store have disappeared. Today there is a renaissance in micro-brewing and craft distilling. The principals of distilling described is this book are correct but the methods used by today's "urban" moonshiner have changed because every town in America has a home brew shop where he or she can take a home brewing class and buy his ingredients to make beer and moonshine. (Mostly yeast and sugar.) The techniques described in this book are not used by today's modern moonshiner because better how-to information (books) and equipment are readily available. It is estimated that there are 15,000 modern moonshiners in the USA and the industry is currently going through a renaissance. Some home brew shops and internet brewing supply companies are selling the15-gallon pot stills like hot cakes

Moonshiners Manual

Cookbooks, Food & Wine

Barleycorn, Michael

Beverages & Wine

White Mule Press

This manual is intended for the craft whiskey distiller who aims to make excellent-quality malt whiskey through artisan distillation methods. This manual describes, at the craft level, the process of making whiskey. It gives detailed instructions on how to distill one barrel (53 gallons) of 120-proof malt whiskey. The reader learns about the principles of distillation, types of stills, and the process of distillation. The manual also goes into detail about how-to make head and tails cuts-the elusive operation that a distiller needs to learn in order to create a world class whiskey. Most important is the chapter on mashing and creating a barley wash for fermentation. The all-grain recipes in the manual are adapted from the mashing (brewing) process used by commercial malt whiskey distilleries. Finally, the wash will be distilled using the double-distillation method employed by most of the renowned malt-whiskey producers.

Craft of Whiskey Distilling

OWENS, Bill

The brewing techniques described in this book are the same as Bill Owens used at his brewery, Buffalo Bill's Brewery located in Hayward, California. Bill's six barrel brewhouse uses the same tower (gravity) brewing method as described in this book. A ten gallon brewing system can be built in a couple of weekends. Bill Owens shows you: • How to build a mash tun from a camping cooler • How to convert a beer keg into a kettle • How to construct a heat exchanger from a garden hose • How to control fermentation This book explains how, on your first brew, you can produce wonderful, cold, clear and carbonated beers in just 10 days.

How to Build a Small Brewery

Modern Moonshine Techniques has three sections: First is how to use sugar to distill a "moonshine." Second, how to build an inexpensive corn cooker and make corn whiskey. Finally, and most importantly, this book, with text and illustrations, shows how to build a mash tun to create a grain whiskey wash. And, then instructions to distill that wash into whiskey.

Modern Moonshine Techniques

Distillation is an art. And even an ancient one. It is strange to find that the history of this oldest and still most important method of producing chemically pure substances has ever been written. The reader looking at the bibliography appended to this book might object that many data existed. This may be true but the proper history of the art from the origin up to the present time was lacking.

Short History of the Art of Distillation

Forbes, R.J.

An illustrated history of the art of distillation in all civilizations.

L'Art de La Distillation (French Edition)

Dujardin, Jules

Fundamentals of Distillery Practice

This book represents an effort to present a practical discussion of the fundamentals of distillery practice. It was written specifically for use in the educational program of the production division of Seagram Distillers Corporation, but it is felt that it will be useful in other plants producing grain alcohol. The scope of the discussion is limited to a fundamental explanation of the physical and chemical processes involved in the operation of a grain alcohol distillery. It is not a complete treatise on the subject and does not list in detail specific operating procedures. The discussions, however, are of a fundamental nature and the principles may be applied to the unit operations in any grain alcohol distillery.

Owen, Bill

Willkie, Herman F.

Prochaska, Joseph A.

Spirits and liqueurs have a long history in many of the world's cultures. At first they were mainly used as medicines and tonics. Now they're flavorful social beverages enjoyed at home or in the friendly atmosphere of a bar or restaurant. This book helps you make the right decisions about choosing among the many selections. It provides a clear and simple guide to the world's selection of spirits and liqueurs and offers suggestions on how to serve them

Spirits & Liqueurs

Cooper, Rosalind

There is nothing that outwardly conveys the identity of a craft distilled spirit more than its label. It is the calling card that gives the consumer a hint about what is inside the bottle. And it speaks volumes about the individuality of the distillery, the distiller who made it, and why. It is in the frontier between strict federal legal requirements and the limits of tired, traditional post-Prohibition labels where an unprecedented creativity in label design is now occurring. It is quite an exciting time in the distilled spirits industry as there are now well over 254 craft distilleries in the United States. As more distilleries are added to that list, we will continue to see a surge in creativity in both the products produced and the labels designed to grace the front of each bottle.

Labels and Bottles of the Craft Spirits Industry

A Handy Book for Brewers is an in-depth scientific study of brewing. It also addresses the art of brewing and explores the many influences in the process that effect the final product. The author suggests that the successful brewer must be an unerring judge of raw material, have practical equipment, be a sound chemist and be an enthusiastic biologist.

A Handy Book for Brewers

Wright, Herbert Edwards

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