Book "Creating Distillates from A to Z"

• The book meets the needs of everyone who has been waiting for a comprehensive and as accessible as possible treatment of producing distillates on a micro scale.
• It presents all key issues (from A to Z) related to the process of creating distillates, covering, among others, raw materials, suitable equipment and accessories, yeasts recommended for distilling, enzymatic preparations and nutrients, instruments and measurement methods, performing the necessary calculations, principles of preparing mashes, running fermentation and distillation, purifying and flavoring distillates, and dealing with possible problems.
• It addresses the topic of distillation with regard to the applicable legal regulations - it is aimed both at those interested in distillation from a theoretical perspective and at people wishing to create their own distillates within the limits permitted by law.
• It combines the practical aspects of distillation, proposed technical and product solutions with the characteristics of the most popular spirits produced using distillation. Thanks to this, the book is a handy compendium of knowledge both about distillation and about its results - renowned distillates appreciated worldwide.
• It presents issues concerning grain mashes as well as fruit and sugar washes, as well as the rules for creating distillates from infusions of fruits and herbs, based on excise-duty-paid alcohol - which will certainly be appreciated by hobbyists who want to create their own beverages of this type.
• It contains a set of 30 recipes - divided into formulas for people licensed to conduct craft distillation and for home hobbyists. For the latter group, the base for creating their own beverages is store-bought alcohol - typically rectified spirit, brandy, vodka or wine. The recipes included in the guide offer an impressively diverse selection, covering both neutral spirits and those with a more complex profile (whisky, brandy), various types of aromatic spirits (such as gin, geist, ouzo, pastis) and liqueurs - fruit, coffee or cocoa.

The book perfectly fills a gap that could be noticed in Polish publications on this subject. The complex, multifaceted and in many respects challenging topic of creating distillates has finally received an ambitious treatment, which will certainly interest both practitioners, especially those just beginning to pursue their passion, and readers who want to learn the purely theoretical aspects of producing various distillates. Work on the publication required finding the right “key” - accessible both to people who already have the necessary permits to produce such beverages on a micro scale but are still looking for inspiration, and to enthusiasts planning to obtain such permits. The book also indicates options available to a growing number of home hobbyists, interested in distilling within the bounds of the law, using purchased, excise-duty-paid alcohol.

The author focused on presenting a coherent concept of actions leading to high-quality distillates. From the many options known to experienced practitioners, she chose proven solutions and products that facilitate a satisfying entry into the world of distillates, understanding the specifics of their creation, and discovering one’s own creativity in this field.

The book includes a set of recipes specifically developed both for holders of distillation permits and for those who do not have such possibilities but wish, lawfully, to experience the thrill of creating this type of beverage. For the latter group, the proposed approach is to make distillates from infusions.

Your own spirits, both neutral and those with character, e.g. in the style of whisky, rum, brandy, grappa or liqueur, are a dream for many. Thanks to this book, it is certainly much closer to fulfillment - provided you follow the principles of the distiller’s craft and comply with the law.

Structure of the book:
- introduction and a brief look at the history of distilling;
- legal aspects of distilling in Poland;
- distilling on a micro scale;
- the nature and products of fermentation, raw materials used;
- the nature and products of distillation, alcoholic beverages;
- equipment and accessories;
- enzymatic preparations, yeasts used in distilling and yeast nutrients;
- measurement of basic parameters – instruments and methods;
- performing the necessary calculations;
- preparing distilling mashes, overseeing the fermentation process;
- technical aspects, stills and process control during mash distillation;
- purifying, aging and flavoring distillates;
- faults in distillates and the most common mistakes;
- plain vodkas, specialty vodkas, natural vodkas;
- vodkas from distilled infusions;
- 30 recipes;
- conclusion, glossary and bibliography.

Number of pages: 248
Format: 153x226 mm
Binding: sewn-and-glued, integrated
Color: 4+4
2 attached bookmarks
Weight of 1 copy: 0.45 kg

ISBN: 978-83- 956431-1-8
First edition 2021
Publisher: BROWIN limited liability company, limited partnership