Instructions

1. Using your brewing system of choice fill the boiler with 22 L of water and heat to a temperature of 69°C.

2. When the water reaches 69°C, slowly add your milled grain, stirring gently to avoid clumping. Maintain the mash temperature of 65°C for 60 minutes. 

3. After 40 minutes of mashing bring 11L of water up to 75°C for sparging in a separate boiler/pot.

4. After 60 minutes raise the temperature up to 75°C for the mash out. Maintain this temp for 10 minutes. Note this step cannot be achieved if using a non-heated mash tun.

5. Raise the grain basket out of the boiler or drain your mash tun into the boiler. Sparge with 11 L of water. This water must be at 75°C – alternatively if you have a large enough brewing system and would prefer not to sparge simply mash in with 33L of water.

6. Set your brewing system to boil. Once it reaches boiling point, boil for 10 minutes. Ensure to stir the proteins in at the start of the boil to avoid boil overs.

7. Once the boil is completed cool the wort to 24-28°C.

8. Drain the wort into a sterilised fermenter. If using distiller’s enzymes add the glucoamylase “distiller’s enzymes” and yeast to the wort with a sterilised spoon. Vigorously stir in the yeast and enzyme, allow to ferment at 24-28°C.

9. Leave to ferment for 10-14 days or until the gravity reading stabilises for two consecutive days. Use Turbo Clear as per instructions.

10. You are now ready to distil. The wash should be siphoned into your still to leave behind the sediment. Please refer to the instruction manual of your distillation unit for detailed instructions on distilling your spirit.

The post All Grain Distilling Mash Guide appeared first on Brew Distill Ferment.

Reflux Still:

Pros:

1. High Purity: Reflux stills are renowned for their ability to produce high-proof, pure spirits. The continuous distillation process allows for better separation of alcohol from impurities, resulting in a cleaner and smoother product. This makes them ideal for home distillers to mix with flavour essences.

2. Efficiency: Reflux stills are highly efficient, capable of producing large quantities of alcohol in a relatively short amount of time.

3. Versatility: Reflux stills offer unique versatility. The production of neutral spirits is very easy to flavour with a wide range of essences and ingredients.

Cons:

1. Time & water: Running a reflux still on a home scale can take anywhere from 3.5-4 hours. Water is needed to cool resulting in a large quantity being used if not recirculating.

2. Limited Flavor: While reflux stills excel at producing high-proof alcohol, they may not capture as much flavor and character from the original ingredients compared to pot stills. This makes them less suitable for spirits where flavor complexity is desired, such as whiskey or rum.

Pot Still:

Pros:

1. Flavor Complexity: Pot stills are renowned for their ability to preserve and enhance the flavors and aromas of the original ingredients. The slower distillation process allows for more interaction between the alcohol vapors and the copper surfaces, resulting in a richer and more nuanced final product.

2. **Artisanal Appeal:** Pot stills are favored by craft distillers and enthusiasts for their hands-on approach to distillation. The traditional pot still design and batch distillation process offer a sense of craftsmanship and authenticity that appeals to consumers seeking unique and artisanal spirits.

3. Flexibility: Pot stills offer flexibility in terms of experimentation and customisation. Distillers can adjust various parameters such as temperature, reflux and cut points to tailor the final product to their desired specifications.

Cons:

1. Lower Purity: Compared to reflux stills, pot stills typically produce lower-proof spirits with higher concentrations of impurities. While this contributes to the flavor complexity, it may require additional processing or aging to achieve desired levels of purity.

2. Time and Labor Intensive: Pot still distillation is a slower and more labor-intensive process compared to reflux distillation. Each batch requires careful monitoring and adjustment.

3. Consistent Results: Due to the artisanal nature of pot still distillation, achieving consistent results from batch to batch can be challenging. Variations in ingredients, equipment and environmental conditions can impact the final outcome, requiring skill and experience to maintain quality standards.

Conclusion

The choice between a reflux still and a pot still ultimately depends on factors such as production goals, desired flavour profile and level of expertise. Reflux stills offer efficiency and purity, making them ideal for large-scale production of high-proof spirits. On the other hand, pot stills excel at preserving flavour complexity and artisanal appeal, making them a favourite among craft distillers and enthusiasts. Whether you prioritise purity or flavour, both distillation methods have their own unique advantages and considerations to take into account.

The post Reflux Still vs Pot Still: Choosing the Right Distillation Method appeared first on Brew Distill Ferment.

3 kg Pale liquid malt

5 kg Dextrose

1 Pack Pure Distilling Whisky yeast

1 Pack Pure Distilling Crystal Clear

Pure Distilling Distilling conditioner

21 litres warm water (30-35 deg C)

DIRECTIONS

1. In a sterilised fermenter combine the sugar, malt and the water, making sure to dissolve the sugar completely.
2. Ensure the wash is between 24-30 deg C, this is the ideal temperature range you are aiming for.
3. Now ferment the wash for 10 days. Check gravity on day 10 ensuring it has fermented all the way out (FG <1.000). Clear with the Crystal Clear, following instructions on the packet.
4. Once fully cleared, usually 24-48 hours, transfer to your boiler & add distilling conditioner. Run still as normal.
5. Your Spirit is now ready to be cut back to your desired strength and aged with oak till you reach your desired flavour.

For the best results use a pot still. Alternatively removing the packing from a reflux condenser will produce a similar result with a reduction in flavour.

If you’re feeling adventurous, replace the sugar with a dark malt for a richer flavour. Cheers!

The post BDF EASY WHISKEY WASH RECIPE appeared first on Brew Distill Ferment.

Spiked Spiced Mulled Cider

2ltr cider

4 cloves

1 orange zest and juice

5 cardamon pods

¼ teaspoon nutmeg

2 star anise

1 cinnamon quill

½ cup demerara sugar or Raw

1 orange sliced for garnish.

Bourbon, Spiced Rum or Brandy. Drinkers’ choice

Gently toast the cloves, star anise and cinnamon till fragrant.

Combine cider, spices, sugar and the orange juice and zest in a pot and bring to a gentle simmer for 1 hour.

Strain the spices off the cider.

Spike glasses with a shot of chosen booze. Top the glass off with the strained hot cider. Garnish with the orange slice.

Consume with friends around the fire pit.

Mulled wine

1 750 ml bottle of red wine (Merlot, Shiraz, Cabernet Sauvignon etc.)

1 cinnamon

4 cloves

2 star anise

¼ cup Demerara sugar

1 lemon zest

1 orange sliced for garnish

Brandy

Gently toast the cloves, star anise and cinnamon till fragrant.

Combine wine, spices, sugar and the lemon zest in a pot and bring to a gentle simmer for 1 hour.

Strain the spices off the wine.

Spike the glasses with a shot of Brandy. Top the glass off with the strained hot wine. Garnish with the orange slice.

Consume rugged up next to a fireplace.

Spiked Mulled ginger beer.

2 ltr ginger beer

2 cinnamon quills

6 cloves

2 T fresh ginger peeled and chopped.

¼ t nutmeg

¼ cup honey

Bourbon or spiced rum. Drinkers’ choice

Combine ginger, cinnamon, cloves, ginger, nutmeg, and honey in a pot and gently simmer for 1 hour

Strain the spices off the Ginger beer.

Spike the glasses with a shot of chosen booze. Top the glass off with the strained hot ginger beer.

Consume in bed with your hot water bottle.

Don’t forget to drink responsibly.

The post Trio of Mulled Recipes appeared first on Brew Distill Ferment.

2.5 kg Molasses

4 kg Dextrose or brown sugar

1 Pack Pure distilling Rum yeast

1 Pack Pure Distilling Crystal Clear

Pure Distilling Distilling conditioner

21 litres warm water (30-35 deg C)

DIRECTIONS

1. In a sterilised fermenter combine the sugar, molasses and the water, making sure to dissolve the sugar completely.
2. Ensure the wash is between 24-30 deg C, this is the ideal temperature range you are aiming for.
3. Now ferment the wash for 10 days. Check gravity on day 10 ensuring it has fermented all the way out (FG <1.000). Clear with the Crystal Clear, following instructions on the packet.
4. Once fully cleared, usually 24-48 hours, transfer to your boiler & add distilling conditioner. Run still as normal.

For the best results use a pot still. Alternatively removing the packing from a reflux condenser will produce a similar result with a slight reduction in flavour.

If you’re feeling adventurous, replace the sugar with molasses for a 100% molasses run. Cheers!

The post BDF Molasses Rum Wash Recipe appeared first on Brew Distill Ferment.

INGREDIENTS

• 1 bottle Whiskey
• 1 cup of water
• 1 tsp. baking soda
• 1 cup of sugar
• 1 tsp. salt
• 1 cup of brown sugar
• 4 large eggs
• 1 cup of nuts
• 2 cups of dried fruit
• half of 1 freshly squeezed lemon

RECIPE

1. Sample the whiskey to check quality.
2. Take a large bowl, check the whiskey again. To be sure it is the highest quality, pour one level cup and drink.
3. Repeat.
4. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.
5. Add one teaspoon of sugar. Beat again.
6. Make sure the whiskey is still OK. Cry another tup.
7. Turn off the mixerer.
8. Break 2 legs and add to the bowl and chuck in the cup of dried fruit.
9. Mix on the turner.
10. If the fried druit gets stuck in the beaterers pry it loose with a drewscriver.
11. Sample the whiskey to check for tonsisticity.
12. Next, sift two cups of salt. Or something. Who gives a shit.
13. Check the whiskey. Now sift the lemon juice and strain your nuts.
14. Add one table.
15. Add a spoon of sugar, or something. Whatever you can find.
16. Greash the oven and piss in the fridge.
17. Turn the cake tin 3500 defrees.
18. Don’t forget to beat off the turner.
19. Throw the bowl through the f**king window.
20. Check the whiskey again and go to bed.

The post Drunken Christmas Fruitcake Recipe appeared first on Brew Distill Ferment.

FIG & SPICE CHRISTMAS WHISKEY

YIELD

This recipe will make 2L.

INGREDIENTS

• 2L Whiskey
• Thinly pared rind of 1 orange
• 10 Cloves
• 400g Roughly chopped dried figs
• 300g Soft light brown sugar

DIRECTIONS

1. Place dry ingredients into a sterilised screw-top jar, top up with Whiskey.
2. Seal and store in a dark cool place, turning the bottle gently every day or so for the first week to help the sugar to dissolve. Leave for 2-3 weeks to allow flavours to mature.
3. To bottle into gift bottle, place a muslin in a sieve and scald it by pouring boiling water over it. Strain liqueur through the sieve into a bowl, decant into sterilised gift bottles. Seal, label & you are ready to gift.

PEPPERMINT VODKA

YIELD

This recipe will make 2L.

INGREDIENTS

• 2L Vodka
• 2 tbsp Peppermint extract
• 3 cups of dextrose or white sugar
• 1.5 cups of water

DIRECTIONS

1. Heat water and sugar over medium heat until fully dissolved.
2. Once mixture has cooled add peppermint extract & combine well.
3. Add the cooled syrup to vodka & stir well to combine.
4. Pour directly into sterilised gift jars, seal & label.
5. Keep in a dark cool place for 2 weeks to allow flavours to mature. Be sure to give bottle a shake every few days for the first 2 weeks.

GINGERBREAD CREAM LIQUEUR

YIELD

This recipe has 2 components. The Ginger Infused Rum & Gingerbread Cream Liqueur. The first component will yield 1L of Ginger Infused Rum (can be enjoyed as is). Or mix the Ginger Infused Rum with heavy cream + condensed milk to produce 2.5L of Gingerbread Liqueur.

INGREDIENTS

FOR GINGER INFUSED RUM

• 1L Dark rum
• 40g Fresh ginger
• 60g Crystallised ginger
• 200g Muscovado or brown sugar
• 12 Cloves
• 2 Cinnamon sticks
• 1 tsp Vanilla Extract

FOR GINGERBREAD CREAM LIQUEUR (to fill 1 gift bottle)

• 125ml of premade ginger infused rum
• 125ml heavy cream
• 60ml condensed milk

DIRECTIONS

FOR GINGER INFUSED RUM

1. Roughly chop the fresh and crystalised ginger and give the cinnamon & cloves a quick bash with the end of a rolling pin to break them up a little.
2. Place the above ingredients into a sterilised screw-top jar. Add vanilla extract & sugar.
3. Top up jar with rum & seal.
4. Give jar a good swirl to mix ingredients.
5. Leave in a cool dark place for 5-7 days, be sure to give the jar a quick swirl every few days to help the sugar to dissolve.
6. Place a muslin in a sieve and scald it by pouring boiling water over it. Strain the liquid through the sieve into a bowl, decant into sterilised screw-top jar until you wish to make the gingerbread cream liqueur.

FOR GINGERBREAD CREAM LIQUEUR

1. Pour the ginger infused rum, cream and condensed milk into a sterilised jug and stir until well combined.
2. Pour into a sterilised gift bottle, seal and store in the fridge until required.
3. Give the bottle a gentle shake before serving in small glasses, either chilled or over ice.

NOTE: Ginger Infused Rum will keep for a year. The Gingerbread Cream Liqueur however, keeps for between 2-3 week. So only mix Cream Liqueur prior to gifting to ensure freshness.

The post Get into the Christmas Spirit(s)! A trio of homemade Christmas liqueur recipes appeared first on Brew Distill Ferment.

For those who don’t know, traditional Advocaat is a liqueur made with whole eggs that is similar to eggnog, has a custard-like flavour & made with brandy & sugar. Traditionally served in the markets of Holland, Belgium, Germany and Austria, today it is used in many short and long cocktails including the Snowball and Fluffy Duck.

INGREDIENTS

• 80ml Prosecco
• 50ml Advocaat
• 20ml Vanilla syrup
• Icing sugar
• Fresh lemon

INSTRUCTIONS

1. Run fresh cut lemon around the rim of a cocktail coupe.
2. Dip rim in plate of icing sugar.
3. Pour Advocaat in glass, top with vanilla syrup & Prosecco.
4. Garnish with lemon rind.
5. Merry Christmas!

The post Snowball Fizz – Christmas Cocktail Recipe appeared first on Brew Distill Ferment.

EQUIPMENT

• Large pot
• Paddle
• Bottle + caps

INGREDIENTS

• 1L peach juice
• 1 cup of >90% distilled alcohol
• ½ cup peach schnapps
• 1 cup of brown sugar
• 6 ripe peaches peeled & quartered
• 4 cinnamon sticks
• 12 cloves
• 1 vanilla bean

INSTRUCTIONS

1. Pour the peach juice, brown sugar, peaches, cinnamon sticks, cloves and vanilla beans into a large pot.
2. Bring the mixture to a low simmer and bubble 3 to 4 minutes or until brown sugar is dissolved, stirring occasionally.
3. Remove from the heat and allow to sit until room temperature or cool in an ice bath.
4. After the mixture has cooled, add the distilled alcohol & peach schnapps and stir to combine.
5. Pour into an airtight container and refrigerate.
6. Allow the peach moonshine to sit a couple of days before serving, strain peaches and reserve peaches to serve as a garnish.
7. Store your peach moonshine in a cool, dark place for 30 days to finish. This will be good for up to a year.

Serve straight, neat or over ice. Or use in cocktails, we like ours with some bourbon.  

EXTRA COCKTAIL RECIPE with PEACH MOONSHINE

Ingredients

• 60ml Peach Moonshine
• 150ml San Pellegrino Sparkling Blood Orange
• Squeeze of lime

Directions

1. Prepare your lowball glass with ice
2. Add Peach Moonshine.
3. Top with San Pellegrino Blood Orange drink.
4. Squeeze lime over the top.
5. Kick back and enjoy!

The post Peach Moonshine Recipe appeared first on Brew Distill Ferment.

If you can get your hands on cornichons use these, which result in a nice crunchy snacking pickle, otherwise use smaller thin skinned cucumbers. If using the latter, slice the cucumber lengthwise to ensure a flavourful crunchy pickle.

These pickles can be stored unopened for up to 2 years in a cool dark place & for 6 months in the fridge once opened.

INGREDIENTS

• 6-8 Small pickling cucumbers sliced lengthwise
• 10 medium sprigs fresh dill
• 1 Tbsp whole black peppercorns
• 1 Tbsp whole mustard seeds
• 1-2 garlic cloves
• 1 small chilli (optional)
• Approximately 400-450 mL of distilled alcohol, watered down to 40% ABV. If you don’t distill alcohol just substitute for store bought Vodka.

EQUIPMENT

• 500 ml jar with tight screwing lid
• Sanitiser of choice

RECIPE

1. Wash & sanitise jar + lid.
2. Place cucumbers, dill, peppercorns, mustard seeds, garlic & chilli into the jar. 
3. Pour alcohol into jar, filling to the brim, completely submerging the ingredients.
4. Store in a cool dark place for 1 week, shaking once a day.

The post Boozy Dill Pickle Recipe appeared first on Brew Distill Ferment.

First things first,

An Alcometer is used to measure the proof of your distilled product. A Hydrometer on the other hand is used to measure the alcohol by volume (ABV). The thing to remember is that an Alcometer is used to measure the proof of alcohol AFTER the fermentation process once your product has been distilled. A Hydrometer, however, is used to measure the ABV percentage DURING the fermentation process. With that in mind let’s discuss how to use your Alcometer to measure the proof of your final distilled product.

While Alcometers are easy to use, there are a few housekeeping rules to follow to ensure accurate readings every time.

• Sanitise the meter before each use (The house favourite sanitiser is Stellar San Sanitizer)
• Also, sanitise the plastic test tube

Directions for proper use:

• With both meter and plastic test tube sanitised, begin by pouring your distilled sample into the plastic test tube which has been tilted on an angle. The reason to tilt the plastic test tube is to avoid CO2 & oxygen bubbles from surfacing during sampling transfer. Be sure to only fill tube to approximately ¾ full as the Alcometer will cause fluid levels to rise further once placed into the test tube. Set tube on a flat surface.
• Handle the meter by grabbing the top and inserting into the test tube. Once inserted spin the meter gently in the sample to rid it of any excess bubbles.
• Allow fluid to settle & meter to stop bobbing.
• Take a reading from where the fluid cuts the meter. Two readings are possible, one is a Proofing scale and the other is a Tralle scale. The Tralle reading will always be half of your proofing reading. This is your ABV (Alcohol by Volume) percentage.

Trouble with your reading? 2 tips to remember:

• Testing your alcohol is best done at 20 deg Celsius. Temperatures too high or too low will give incorrect readings.
• Always test your alcohol in its raw form before it has been combined with essences and or sweeteners. Sugars in the distillate will give incorrect readings.

The post How to use an Alcometer (properly!) appeared first on Brew Distill Ferment.