Shop – Copper Still & Distilling Equipment

Still SUPREMA (2 or 5 Liters)

• With the SUPREMA distillation unit, not only is the kettle interchangeable (2- or 5-liters kettle), the extension part and the dome condenser of the LEONARDO® Flexi also fit, and thus the rectifying column as well. This still can be upgraded with various parts of the Suprema-Flexi product line, allowing you to distill aromatic fruit spirits, essential oils and hydrosols, and also produce pure, high-proof alcohol. The still can therefore be flexibly adapted to your distillation requirements.
• The still is made of solid, high-quality copper. Compared to steel or glass, copper has the following advantages:
  • The cyanide and ethyl carbamate (EC) formed during stone-fruit distillation are reliably broken down through contact with copper. This is why in large stills for fruit brandy production the head is lined with copper.
  • With starchy mashes, such as for whisky production, perceptible sulfur compounds in the distillate are avoided. This is why Scottish whisky stills are also made entirely of copper.
  • Essential oils and hydrosols from copper stills are more sensuous, more captivating, and richer—“fuller” in the bouquet.
  • When used in water, oil, or sand baths, the better thermal conductivity results in a faster response time to temperature changes.
• The still was developed by us and is optimally designed from a process-engineering standpoint. The still is manufactured exclusively for us.
  

  

  

  

• The unit can be operated with any type of heat source, whether an electric hotplate, ceramic hob, gas, a spirit burner, or an open flame. Water, oil, or sand baths are of course also possible. Induction adapter plates are available from specialist retailers for induction hobs.
• Cooling is provided by a coil condenser: an approx. 1 m long, spiral-bent copper tube in a copper container for 2.6 liters of cooling water. Using the included silicone hose (1 m), a water tap or a small circulation pump for an indoor fountain (not included) can be connected to the cooling-water inlet and outlet ports. The container is open at the top so that, if necessary, the cooling water can be changed manually or crushed ice can be added if no running water is available.
• The still is supplied with a detailed user manual, so you can start distilling immediately without any problems.
• Dimensions, volumes, weight:
  Length: approx. 64 cm
  Width: base diameter (dimension for hotplate): 17.5 cm; diameter including handles: 26 cm
  Height without thermometer, 2-liters version: 28.5 cm; 5-liters version: 36.5 cm
  Height with condenser: approx. 45 cm
  2-liters SUPREMA
  Kettle volume: 2 liters
  Herbs filling volume (steam space): 2.7 liters 
  Head volume without lyne arm: 2.2 liters
  Total weight: 3.6 kg

  5-liters SUPREMA
  Kettle volume: 5 liters
  Herbs filling volume (steam space): 3.7 liters
  Head volume without lyne arm: 2.2 liters
  Total weight: 4.0 kg

• Thanks to the special design developed by us — especially the very wide diameter of the middle part, the particularly short distance the vapor takes to reach condenser, and the descending lyne arm — far more aroma and flavor compounds are carried over than with conventional stills. This produces very aromatic and flavorful distillates when distilling mashes, beer, wine, liqueurs, infusions, vapor infused spirits, and herbal extracts.

2- or 5-Liters Kettle?

• 2-liters-stills (or smaller) require no registration in Austria, Germany, and Switzerland for purchase, possession, and for rental & leasing. Other examples: USA: 1 US gal, Hungary: 25 l, New Zealand: no limit for private use, etc.
• The distillation time with the 2-liters kettle is comparatively short, making it ideal for flavorful experiments. One run takes approx. 35 to 45 minutes. Depending on the alcohol content, the result is approx. 250 to 1200 ml of distillate. The 2-liters kettle size is therefore ideal for testing your own infused-spirit recipes and for mash quantities of up to 10 liters per variety (5 runs until the fermentation vessel is empty).
• With a 5-liters unit, you can produce approx. 1 to 4 liters of high-proof spirit per run, again depending on the alcohol content of the charge. The 5-liters version is ideal for more than 20 liters of mash per fruit variety (distill 4 times until the fermentation vessel is empty) or for larger batches of infused spirits (if the result of a 2-liters experiment turned out particularly well and you want to make more of it).
• Note: A kettle should be filled up to at least three-quarters for every distillation run; otherwise, there will be significant losses in yield, aroma, and flavor.

Distilling Spirits with the SUPREMA Still

• The distillate usually has a much higher alcohol content than a typical drinking strength. For dilution to drinking strength, the alcohol measuring set is recommended (also available here in the shop).
• Because of the included burn protection basket — this principle was developed by us in 1998 — it is not necessary to filter the mash before distilling to prevent burning. When the heating power is changed, there is no annoying time delay as with a double-jacketed kettle. Unfiltered mashes yield a higher output and more flavor.
• The aroma basket, also developed by us in 1998, is used to produce a vapor infused spirit: Put spices, herbs, or fruits such as raspberries (for raspberry spirit), anise (for Ouzo, Raki), juniper berries (for Dutch genever), or spice mixes based on juniper (for gin) or wormwood (for absinthe), etc. into the basket. This way, they are not boiled in the alcohol and unpleasant bitter compounds and dull aromas are avoided. When distilling wine or neutral-tasting alcohol such as vodka or grain spirit, the alcohol vapor absorbs the aromatic substances from the basket and you obtain an excellent vapor infused spirit. Many well-known, high-quality gins are produced this way — via percolation / vapor extraction.
• Speaking of gin: for the simplest gin, various essential oils are dissolved in neutral-tasting alcohol. You can make both yourself with the SUPREMA!
• Separating heads (foreshots) and tails is done with the help of the thermometer. We have been using this separation method since the mid-1990s, as it enables more accurate and reliable separation than other methods, especially with small stills. In the professional field, this method has also been regarded as the standard for separating heads and tails in large-scale plants since the mid-2000s. The thermometer has a range of -10 to 110°C and can be read to an accuracy of 0.5°C. The measuring point is located at the highest point of the not-yet-cooled vapor, because only there is the vapor temperature independent (!) of the respective unit design and thus correlates with the current alcohol concentration of the distillate. The correct position of the measuring point — especially the correct height — is particularly important, otherwise incorrect temperatures with deviations of up to 10°C or even more may be measured.
• If double distillation is carried out, the 5-liters kettle is used for the stripping (first) run, and the 2-liters kettle for the spirit (second) run.
• In our book “The Artisan’s Guide to Crafting Distilled Spirits” you will find many tips and instructions as well as approx. 100 recipes for flavorful brandies, vapor infused spirits, and common infusions. The “Moonshine Recipes” includes over 300 different, sometimes extraordinary, recipes.

Coil Condenser or Dome Condenser?

• For alcohol distillation, the included coil condenser is best suited due to its strong cooling performance. An extremely reliable condenser that covers all areas of alcohol distillation.
• For producing essential oils and hydrosols, however, this type of condenser has the disadvantage that small oil quantities (a few drops) may remain in the coil, which — especially with plants with low oil yield (roses, lemon balm, German chamomile, many wild herbs) — may represent the entire yield. When distilling plants with higher oil content, such as lavender, the oil yield with the 5-liters kettle is 15–20 ml. In such cases, the loss in the cooling coil is of course negligible. After distillation, the coil can be cleaned by flushing, for example with high-proof alcohol (at least 80 %ABV). A dome condenser, on the other hand, has the advantage that the entire oil runs into the receiving bottle without losses, and that this condenser can be easily cleaned by hand on the inside (!!!) — simply with dishwashing detergent and a cleaning sponge.

Distilling Essential Oils and Hydrosols with the SUPREMA

• Steam distillation can be carried out with both the 2- and 5-liters kettles. If you want to produce hydrosols, the kettle size depends on your plant quantity — both pot sizes are ideal for hydrosols. To obtain essential oils, however, you need a larger amount of plant material, the 5-liters kettle provides the corresponding volume to actually obtain essential oil.
• The aroma basket developed by us in 1998 is used to produce high-quality essential oils and hydrosols: With this insert, the material to be distilled (flowers, seeds, roots, or herbs) is not boiled in water, but steamed. The steam flows through the plant material from bottom to top.
• Filling volume for the plant material: as can be seen in the pictures, the extension tubes for the aroma basket are longer for the 5-liters kettle than for the 2-liters version. If, on the 5-liters kettle, the shorter tubes from the 2-liters pot are used instead of the long ones, this results in a steam space volume of 5.2 liters.
• The unit intentionally has NO automatic oil separator or separating funnel included. First, because considerable amounts of oil adhere inside, meaning oil is unnecessarily lost. Second, because some oils are heavier than water (e.g., cinnamon, clove, elecampane root, balsam poplar, etc.) and therefore cannot be separated this way. Third, because the vessel containing the hydrosol and essential oil should be stored for at least a few weeks before separation in order to obtain the highest possible quality oils and hydrosols. In addition, homemade hydrosols are often so intense that — depending on the plant type — very strong, opaque milky cloudiness can form. In such cases, neither oil separators nor separating funnels work.
• If the coil condenser is replaced by the LEONARDO® Flexi dome condenser, it is possible to achieve the maximum possible yield and most intense hydrosols when producing essential oils. In addition, with two different condensers — one for alcohol distillation and the other for essential-oil production — you no longer have the problem of contamination from possible distillate residues in the next distillation, for example if rosemary oil was distilled before plum brandy. You can find detailed information on steam distillation here: Production of essential oils & hydrosols (e.g., lavender oil, citrus oil, mint oil, etc.).
• In our book “The Essential Oil Maker’s Handbook – A Practical Guide“ you will find many tips and instructions that go far beyond the user manual, such as the correct part of the plant, the optimal harvest and harvest time (time of day), and the best processing method for over 140 native and exotic plants to obtain the most intense hydrosols and high oil yields. In addition, over 50 basic recipes for using essential oils and hydrosols: The range includes products for facial and body care, liqueurs, gin, spiced oils, flavoring tea, inhalations, room sprays and sauna infusions, all the way to perfume.

Possible Variations

• The coil condenser and the dome condenser from the Suprema-Flexi product line (see SUPREMA and LEONARDO® Flexi stills) can be combined with other unit parts as follows:
  

  

  

  

  

  

  

  

Still SUPREMA (2 or 5 Liters)

• With the SUPREMA distillation unit, not only is the kettle interchangeable (2- or 5-liters kettle), the extension part and the dome condenser of the LEONARDO® Flexi also fit, and thus the rectifying column as well. This still can be upgraded with various parts of the Suprema-Flexi product line, allowing you to distill aromatic fruit spirits, essential oils and hydrosols, and also produce pure, high-proof alcohol. The still can therefore be flexibly adapted to your distillation requirements.
• The still is made of solid, high-quality copper. Compared to steel or glass, copper has the following advantages:
  • The cyanide and ethyl carbamate (EC) formed during stone-fruit distillation are reliably broken down through contact with copper. This is why in large stills for fruit brandy production the head is lined with copper.
  • With starchy mashes, such as for whisky production, perceptible sulfur compounds in the distillate are avoided. This is why Scottish whisky stills are also made entirely of copper.
  • Essential oils and hydrosols from copper stills are more sensuous, more captivating, and richer—“fuller” in the bouquet.
  • When used in water, oil, or sand baths, the better thermal conductivity results in a faster response time to temperature changes.
• The still was developed by us and is optimally designed from a process-engineering standpoint. The still is manufactured exclusively for us.
  

  

  

  

• The unit can be operated with any type of heat source, whether an electric hotplate, ceramic hob, gas, a spirit burner, or an open flame. Water, oil, or sand baths are of course also possible. Induction adapter plates are available from specialist retailers for induction hobs.
• Cooling is provided by a coil condenser: an approx. 1 m long, spiral-bent copper tube in a copper container for 2.6 liters of cooling water. Using the included silicone hose (1 m), a water tap or a small circulation pump for an indoor fountain (not included) can be connected to the cooling-water inlet and outlet ports. The container is open at the top so that, if necessary, the cooling water can be changed manually or crushed ice can be added if no running water is available.
• The still is supplied with a detailed user manual, so you can start distilling immediately without any problems.
• Dimensions, volumes, weight:
  Length: approx. 64 cm
  Width: base diameter (dimension for hotplate): 17.5 cm; diameter including handles: 26 cm
  Height without thermometer, 2-liters version: 28.5 cm; 5-liters version: 36.5 cm
  Height with condenser: approx. 45 cm
  2-liters SUPREMA
  Kettle volume: 2 liters
  Herbs filling volume (steam space): 2.7 liters 
  Head volume without lyne arm: 2.2 liters
  Total weight: 3.6 kg

  5-liters SUPREMA
  Kettle volume: 5 liters
  Herbs filling volume (steam space): 3.7 liters
  Head volume without lyne arm: 2.2 liters
  Total weight: 4.0 kg

• Thanks to the special design developed by us — especially the very wide diameter of the middle part, the particularly short distance the vapor takes to reach condenser, and the descending lyne arm — far more aroma and flavor compounds are carried over than with conventional stills. This produces very aromatic and flavorful distillates when distilling mashes, beer, wine, liqueurs, infusions, vapor infused spirits, and herbal extracts.

2- or 5-Liters Kettle?

• 2-liters-stills (or smaller) require no registration in Austria, Germany, and Switzerland for purchase, possession, and for rental & leasing. Other examples: USA: 1 US gal, Hungary: 25 l, New Zealand: no limit for private use, etc.
• The distillation time with the 2-liters kettle is comparatively short, making it ideal for flavorful experiments. One run takes approx. 35 to 45 minutes. Depending on the alcohol content, the result is approx. 250 to 1200 ml of distillate. The 2-liters kettle size is therefore ideal for testing your own infused-spirit recipes and for mash quantities of up to 10 liters per variety (5 runs until the fermentation vessel is empty).
• With a 5-liters unit, you can produce approx. 1 to 4 liters of high-proof spirit per run, again depending on the alcohol content of the charge. The 5-liters version is ideal for more than 20 liters of mash per fruit variety (distill 4 times until the fermentation vessel is empty) or for larger batches of infused spirits (if the result of a 2-liters experiment turned out particularly well and you want to make more of it).
• Note: A kettle should be filled up to at least three-quarters for every distillation run; otherwise, there will be significant losses in yield, aroma, and flavor.

Distilling Spirits with the SUPREMA Still

• The distillate usually has a much higher alcohol content than a typical drinking strength. For dilution to drinking strength, the alcohol measuring set is recommended (also available here in the shop).
• Because of the included burn protection basket — this principle was developed by us in 1998 — it is not necessary to filter the mash before distilling to prevent burning. When the heating power is changed, there is no annoying time delay as with a double-jacketed kettle. Unfiltered mashes yield a higher output and more flavor.
• The aroma basket, also developed by us in 1998, is used to produce a vapor infused spirit: Put spices, herbs, or fruits such as raspberries (for raspberry spirit), anise (for Ouzo, Raki), juniper berries (for Dutch genever), or spice mixes based on juniper (for gin) or wormwood (for absinthe), etc. into the basket. This way, they are not boiled in the alcohol and unpleasant bitter compounds and dull aromas are avoided. When distilling wine or neutral-tasting alcohol such as vodka or grain spirit, the alcohol vapor absorbs the aromatic substances from the basket and you obtain an excellent vapor infused spirit. Many well-known, high-quality gins are produced this way — via percolation / vapor extraction.
• Speaking of gin: for the simplest gin, various essential oils are dissolved in neutral-tasting alcohol. You can make both yourself with the SUPREMA!
• Separating heads (foreshots) and tails is done with the help of the thermometer. We have been using this separation method since the mid-1990s, as it enables more accurate and reliable separation than other methods, especially with small stills. In the professional field, this method has also been regarded as the standard for separating heads and tails in large-scale plants since the mid-2000s. The thermometer has a range of -10 to 110°C and can be read to an accuracy of 0.5°C. The measuring point is located at the highest point of the not-yet-cooled vapor, because only there is the vapor temperature independent (!) of the respective unit design and thus correlates with the current alcohol concentration of the distillate. The correct position of the measuring point — especially the correct height — is particularly important, otherwise incorrect temperatures with deviations of up to 10°C or even more may be measured.
• If double distillation is carried out, the 5-liters kettle is used for the stripping (first) run, and the 2-liters kettle for the spirit (second) run.
• In our book “The Artisan’s Guide to Crafting Distilled Spirits” you will find many tips and instructions as well as approx. 100 recipes for flavorful brandies, vapor infused spirits, and common infusions. The “Moonshine Recipes” includes over 300 different, sometimes extraordinary, recipes.

Coil Condenser or Dome Condenser?

• For alcohol distillation, the included coil condenser is best suited due to its strong cooling performance. An extremely reliable condenser that covers all areas of alcohol distillation.
• For producing essential oils and hydrosols, however, this type of condenser has the disadvantage that small oil quantities (a few drops) may remain in the coil, which — especially with plants with low oil yield (roses, lemon balm, German chamomile, many wild herbs) — may represent the entire yield. When distilling plants with higher oil content, such as lavender, the oil yield with the 5-liters kettle is 15–20 ml. In such cases, the loss in the cooling coil is of course negligible. After distillation, the coil can be cleaned by flushing, for example with high-proof alcohol (at least 80 %ABV). A dome condenser, on the other hand, has the advantage that the entire oil runs into the receiving bottle without losses, and that this condenser can be easily cleaned by hand on the inside (!!!) — simply with dishwashing detergent and a cleaning sponge.

Distilling Essential Oils and Hydrosols with the SUPREMA

• Steam distillation can be carried out with both the 2- and 5-liters kettles. If you want to produce hydrosols, the kettle size depends on your plant quantity — both pot sizes are ideal for hydrosols. To obtain essential oils, however, you need a larger amount of plant material, the 5-liters kettle provides the corresponding volume to actually obtain essential oil.
• The aroma basket developed by us in 1998 is used to produce high-quality essential oils and hydrosols: With this insert, the material to be distilled (flowers, seeds, roots, or herbs) is not boiled in water, but steamed. The steam flows through the plant material from bottom to top.
• Filling volume for the plant material: as can be seen in the pictures, the extension tubes for the aroma basket are longer for the 5-liters kettle than for the 2-liters version. If, on the 5-liters kettle, the shorter tubes from the 2-liters pot are used instead of the long ones, this results in a steam space volume of 5.2 liters.
• The unit intentionally has NO automatic oil separator or separating funnel included. First, because considerable amounts of oil adhere inside, meaning oil is unnecessarily lost. Second, because some oils are heavier than water (e.g., cinnamon, clove, elecampane root, balsam poplar, etc.) and therefore cannot be separated this way. Third, because the vessel containing the hydrosol and essential oil should be stored for at least a few weeks before separation in order to obtain the highest possible quality oils and hydrosols. In addition, homemade hydrosols are often so intense that — depending on the plant type — very strong, opaque milky cloudiness can form. In such cases, neither oil separators nor separating funnels work.
• If the coil condenser is replaced by the LEONARDO® Flexi dome condenser, it is possible to achieve the maximum possible yield and most intense hydrosols when producing essential oils. In addition, with two different condensers — one for alcohol distillation and the other for essential-oil production — you no longer have the problem of contamination from possible distillate residues in the next distillation, for example if rosemary oil was distilled before plum brandy. You can find detailed information on steam distillation here: Production of essential oils & hydrosols (e.g., lavender oil, citrus oil, mint oil, etc.).
• In our book “The Essential Oil Maker’s Handbook – A Practical Guide“ you will find many tips and instructions that go far beyond the user manual, such as the correct part of the plant, the optimal harvest and harvest time (time of day), and the best processing method for over 140 native and exotic plants to obtain the most intense hydrosols and high oil yields. In addition, over 50 basic recipes for using essential oils and hydrosols: The range includes products for facial and body care, liqueurs, gin, spiced oils, flavoring tea, inhalations, room sprays and sauna infusions, all the way to perfume.

Possible Variations

• The coil condenser and the dome condenser from the Suprema-Flexi product line (see SUPREMA and LEONARDO® Flexi stills) can be combined with other unit parts as follows:
  

  

  

  

  

  

  

  

Kettle SUPREMA-FLEXI, 2 Liters, suitable for the stills SUPREMA and LEONARDO® Flexi

• This kettle can be used with both the SUPREMA still and the LEONARDO® Flexi.
• Either as a replacement kettle or as a smaller alternative instead of the 5-liters-kettle of the Suprema-Flexi product line
  
• Note: During each distillation run, a kettle should be filled at least three-quarters full; otherwise, there will be significant losses in yield, aroma, and flavor. This also applies to the production of essential oils and hydrosols: an excessively large, empty vapor space leads to noticeable yield losses and a less intense hydrosol.
• Dimensions, weight:
  Base diameter (size for hotplate): 17.5 cm
  Diameter including handles: 26 cm
  Height: 6.5 cm
  Weight: 0.9 kg

Possible variations

• The 2-liters-kettle of the SUPREMA-FLEXI product line (see SUPREMA and LEONARDO® Flexi stills) can be combined with other system components as follows:
  

  

  

  

  

  

Kettle SUPREMA-FLEXI, 5 Liters, suitable for the stills SUPREMA and LEONARDO® Flexi

• This kettle can be used with both the SUPREMA still and the LEONARDO® Flexi.
• Either as a replacement kettle or as a larger alternative instead of the 2-liters-kettle of the Suprema-Flexi product line
  
• Note: During each distillation run, a kettle should be filled at least three-quarters full; otherwise, there will be significant losses in yield, aroma, and flavor. This also applies to the production of essential oils and hydrosols: an excessively large, empty vapor space leads to noticeable yield losses and a less intense hydrosol.
• Dimensions, weight:
  Base diameter (size for hotplate): 17.5 cm
  Diameter including handles: 26 cm
  Height: 15.0 cm
  Weight: 1.3 kg

Possible variations

• The 5-liters-kettle of the SUPREMA-FLEXI product line (see SUPREMA and LEONARDO® Flexi stills) can be combined with other system components as follows:
  

  

  

  

  

  

COLUMN, Suitable for the Dome Condenser of the LEONARDO® Flexi

• This rectification column separates undesirable aroma and flavor compounds from the vapor, as these condense on the way up and flow back down, meaning they can no longer reach the condenser.
• For this purpose, the column is installed between the kettle and the dome condenser of the LEONARDO® Flexi.
• To increase separation efficiency, it is filled with copper wool. In alcohol distillation, copper has the advantage that any cyanide or ethyl carbamate (EC) that may be present in stone fruit mashes is reduced. In whisky production, olfactorily noticeable sulfur compounds in the distillate are avoided.
• This makes it possible to produce pure, very high-proof alcohol:
  • Vodka-like distillates in alcohol distillation
  • Alcohol for tinctures and as a solvent in essential oil production and hydrosol distillation.
  
• Of course, it is also possible to fill the column with something other than copper wool, e.g., Raschig rings, Sulzer packing, glass beads, porcelain rings, Intalox saddles, IMTP, etc. In other words, all types of packing materials used in distillation technology are suitable (not included in the scope of delivery).
• Instead of flavor-neutral packing materials, the filling can also consist entirely or partially of plant material to impart a special flavor note to the distillate.
• Dimensions, weight:
  Length: 28.5 cm
  Diameter: 12.0 cm
  Weight: 1.18 kg

Possible variations

• The column from the Suprema-Flexi product line (see SUPREMA and LEONARDO® Flexi stills) can be combined with other system components as follows:
  

  

  

  

Lifting Platform

• To compensate for differences in height
  Simply turn the adjustment wheel to set the desired height with millimeter precision.
• Dimensions and Weight
  Length x width of the plate: 20.3 x 20.3 cm (8 x 8 in)
  Minimum height: 8.2 cm (3.23 in)
  Maximum height: 32.7 cm (12.87 in)
  Net weight: 2.16 kg (4.76 lbs)
  Maximum load capacity: 40 kg (88.18 lbs)

DELUXE Still (2, 3.8 or 7.8 liter)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• The still can be ordered in the 2 liter, 3.8 liter or 7.8 liter version. Each can be converted to the other kettle sizes. Hence you then have a still with two or three different pot sizes (original Malle-Schmickl still system).
  

  

  
• A gas burner for plug-in gas cartridges (standard size 190 g) is used as a heat source. It can be regulated continuously by means of a setting wheel.
• The cooling system consists of an approximately 1 m long copper tube in a spiral shape and a copper container that is open on top so that the water content can be exchanged manually if there is no running water available. The container has an inlet by means of a funnel for connection to a water tap, and an outlet nozzle. It is also possible to operate the cooling system by means of a small recirculation pump (not included in delivery), similar to indoor fountains.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately without any problems.
• The kettle is sealed by means of a screw-on lever, and a sealing ring ensures that there are no leaks.
• Dimensions: width 29 cm, length 70 cm, height 69 cm (without thermometer)
• The still can also be used for the distillation of beer, wine, herbs or for making essential oils (e.g. lavender oil, lemon oil, mint oil etc.) by means of steam distillation.

Distilling schnapps with the Deluxe still

• A distillation process with the gas burner takes approximately 30-45 minutes for the 2 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 2 to 6 liters of high-proof schnapps per process with a 7.8 liter still. The measuring kit is recommended for dilution to drinking strength.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, when the heating power is changed there is no annoying time delay as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits to the basket, such as raspberries (for Raspberry brandy)), aniseed (for ouzo, raki), juniper berries (for Dutch Jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe ) etc.. When distilling wine or schnapps with less flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid ‘90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The kettle size of 2 liters is ideal for trying out your own spirits recipes and for mash quantities of up to 10 liters per type. The 3.8 liter variant is for mash quantities of 10 to 15 liters per type of fruit. Alternatively, for larger quantities of spirits, the 7.8 liter kettle is optimally suited for mash quantities of more than 20 liters. A distilling kettle should be at least half filled for each distilling process; otherwise there will be a loss of yield and flavor.
• For double distilling, the 7.8 liter kettle is used for the raw distillate, and the 2 or 3.8 liter kettle is for the fine distillate.
• In our book "The Artisan’s Guide to Crafting Distilled Spirits" you will find many tips and instructions as well as around 100 recipes for tasty brandies and spirits.

Distillation of essential oils with the Deluxe still

• Steam distillation can be performed with the 2 liter, 3.8 liter or 7.8 liter kettle. If you would like to make hydrosols, then the kettle size is aligned with the quantity of plants. All three pot sizes are suitable for hydrosols. For the distillation of essential oils, you need the 7.8 liter pot, because only here can you fit in enough plant material to actually obtain essential oil.
• The flavor basket that we developed in 1998 is used for making high-quality essential oils and hydrosols. With this insert, the materials being distilled, i.e. the flowers, seeds, roots or herbs, are not boiled in the water, but rather steamed. Therefore it ONLY comes into contact with the steam.
• Filling volume for the material being distilled: Since unlike the LEONARDO®, the Deluxe still does not have a separate vapor space, the specified kettle size corresponds to the maximum filling volume of the material being distilled PLUS the amount of water added. Hence, 5.8 liters of the material being distilled can be placed in the 7.8 liter kettle if there are 2 liters of water under it.
• The still deliberately has NO automatic oil separator or separating funnel. First of all, this is because considerable quantities of oil stick to the insides of this type of equipment, so no oil is lost unnecessarily. Secondly because some oils are heavier than water (e.g. cinnamon, cloves, alant root, balsam poplar and so on), and thirdly because the container with the hydrosol and essential oil should be stored for at least several weeks BEFORE separation in order to obtain the highest possible quality oils and hydrosols possible. Apart from this, the hydrosols obtained are often so intensive that depending on the plant type, they often exhibit very opaque and milky cloudiness, or there are accumulations of oil drops in the bottom area. Hence with automatic oil separation, considerable amounts of the valuable oil would not be separated. Even with crystal clear hydrosols, you should wait at least several hours before you separate the oil from the hydrosol.
• LEONARDO® or Deluxe still? If you only want to make essential oils and hydrosols, i.e. no alcohol, then the LEONARDO® is the right choice. If you want to distil both alcohol and essential oils or hydrosols in the same still, then the Deluxe is best suited for this.
• In our book “BOOK: The Essential Oil Maker's Handbook The Essential Oil Maker’s Handbook” (not included in delivery), you will find many tips and guides that go far beyond the operating instructions such as, for example, the right part of the plant, the optimum harvest and harvesting time (time of day) and the best processing methods for more than 140 native and exotic plants in order to obtain the most intensive hydrosol possible and high oil yields. Furthermore, there are more than 50 basic recipes for using the essential oils and hydrosols. The selection ranges from products for facial and body care, liqueurs, spiced oils, flavoring for tea, and inhalations to room sprays, sauna infusions and perfume.

DELUXE Still (2, 3.8 or 7.8 liter)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• The still can be ordered in the 2 liter, 3.8 liter or 7.8 liter version. Each can be converted to the other kettle sizes. Hence you then have a still with two or three different pot sizes (original Malle-Schmickl still system).
  

  

  
• A gas burner for plug-in gas cartridges (standard size 190 g) is used as a heat source. It can be regulated continuously by means of a setting wheel.
• The cooling system consists of an approximately 1 m long copper tube in a spiral shape and a copper container that is open on top so that the water content can be exchanged manually if there is no running water available. The container has an inlet by means of a funnel for connection to a water tap, and an outlet nozzle. It is also possible to operate the cooling system by means of a small recirculation pump (not included in delivery), similar to indoor fountains.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately without any problems.
• The kettle is sealed by means of a screw-on lever, and a sealing ring ensures that there are no leaks.
• Dimensions: width 29 cm, length 70 cm, height 69 cm (without thermometer)
• The still can also be used for the distillation of beer, wine, herbs or for making essential oils (e.g. lavender oil, lemon oil, mint oil etc.) by means of steam distillation.

Distilling schnapps with the Deluxe still

• A distillation process with the gas burner takes approximately 30-45 minutes for the 2 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 2 to 6 liters of high-proof schnapps per process with a 7.8 liter still. The measuring kit is recommended for dilution to drinking strength.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, when the heating power is changed there is no annoying time delay as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits to the basket, such as raspberries (for Raspberry brandy)), aniseed (for ouzo, raki), juniper berries (for Dutch Jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe ) etc.. When distilling wine or schnapps with less flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid ‘90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The kettle size of 2 liters is ideal for trying out your own spirits recipes and for mash quantities of up to 10 liters per type. The 3.8 liter variant is for mash quantities of 10 to 15 liters per type of fruit. Alternatively, for larger quantities of spirits, the 7.8 liter kettle is optimally suited for mash quantities of more than 20 liters. A distilling kettle should be at least half filled for each distilling process; otherwise there will be a loss of yield and flavor.
• For double distilling, the 7.8 liter kettle is used for the raw distillate, and the 2 or 3.8 liter kettle is for the fine distillate.
• In our book "The Artisan’s Guide to Crafting Distilled Spirits" you will find many tips and instructions as well as around 100 recipes for tasty brandies and spirits.

Distillation of essential oils with the Deluxe still

• Steam distillation can be performed with the 2 liter, 3.8 liter or 7.8 liter kettle. If you would like to make hydrosols, then the kettle size is aligned with the quantity of plants. All three pot sizes are suitable for hydrosols. For the distillation of essential oils, you need the 7.8 liter pot, because only here can you fit in enough plant material to actually obtain essential oil.
• The flavor basket that we developed in 1998 is used for making high-quality essential oils and hydrosols. With this insert, the materials being distilled, i.e. the flowers, seeds, roots or herbs, are not boiled in the water, but rather steamed. Therefore it ONLY comes into contact with the steam.
• Filling volume for the material being distilled: Since unlike the LEONARDO®, the Deluxe still does not have a separate vapor space, the specified kettle size corresponds to the maximum filling volume of the material being distilled PLUS the amount of water added. Hence, 5.8 liters of the material being distilled can be placed in the 7.8 liter kettle if there are 2 liters of water under it.
• The still deliberately has NO automatic oil separator or separating funnel. First of all, this is because considerable quantities of oil stick to the insides of this type of equipment, so no oil is lost unnecessarily. Secondly because some oils are heavier than water (e.g. cinnamon, cloves, alant root, balsam poplar and so on), and thirdly because the container with the hydrosol and essential oil should be stored for at least several weeks BEFORE separation in order to obtain the highest possible quality oils and hydrosols possible. Apart from this, the hydrosols obtained are often so intensive that depending on the plant type, they often exhibit very opaque and milky cloudiness, or there are accumulations of oil drops in the bottom area. Hence with automatic oil separation, considerable amounts of the valuable oil would not be separated. Even with crystal clear hydrosols, you should wait at least several hours before you separate the oil from the hydrosol.
• LEONARDO® or Deluxe still? If you only want to make essential oils and hydrosols, i.e. no alcohol, then the LEONARDO® is the right choice. If you want to distil both alcohol and essential oils or hydrosols in the same still, then the Deluxe is best suited for this.
• In our book “BOOK: The Essential Oil Maker's Handbook The Essential Oil Maker’s Handbook” (not included in delivery), you will find many tips and guides that go far beyond the operating instructions such as, for example, the right part of the plant, the optimum harvest and harvesting time (time of day) and the best processing methods for more than 140 native and exotic plants in order to obtain the most intensive hydrosol possible and high oil yields. Furthermore, there are more than 50 basic recipes for using the essential oils and hydrosols. The selection ranges from products for facial and body care, liqueurs, spiced oils, flavoring for tea, and inhalations to room sprays, sauna infusions and perfume.

DELUXE Still (2, 3.8 or 7.8 liter)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• The still can be ordered in the 2 liter, 3.8 liter or 7.8 liter version. Each can be converted to the other kettle sizes. Hence you then have a still with two or three different pot sizes (original Malle-Schmickl still system).
  

  

  
• A gas burner for plug-in gas cartridges (standard size 190 g) is used as a heat source. It can be regulated continuously by means of a setting wheel.
• The cooling system consists of an approximately 1 m long copper tube in a spiral shape and a copper container that is open on top so that the water content can be exchanged manually if there is no running water available. The container has an inlet by means of a funnel for connection to a water tap, and an outlet nozzle. It is also possible to operate the cooling system by means of a small recirculation pump (not included in delivery), similar to indoor fountains.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately without any problems.
• The kettle is sealed by means of a screw-on lever, and a sealing ring ensures that there are no leaks.
• Dimensions: width 29 cm, length 70 cm, height 69 cm (without thermometer)
• The still can also be used for the distillation of beer, wine, herbs or for making essential oils (e.g. lavender oil, lemon oil, mint oil etc.) by means of steam distillation.

Distilling schnapps with the Deluxe still

• A distillation process with the gas burner takes approximately 30-45 minutes for the 2 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 2 to 6 liters of high-proof schnapps per process with a 7.8 liter still. The measuring kit is recommended for dilution to drinking strength.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, when the heating power is changed there is no annoying time delay as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits to the basket, such as raspberries (for Raspberry brandy)), aniseed (for ouzo, raki), juniper berries (for Dutch Jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe ) etc.. When distilling wine or schnapps with less flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid ‘90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The kettle size of 2 liters is ideal for trying out your own spirits recipes and for mash quantities of up to 10 liters per type. The 3.8 liter variant is for mash quantities of 10 to 15 liters per type of fruit. Alternatively, for larger quantities of spirits, the 7.8 liter kettle is optimally suited for mash quantities of more than 20 liters. A distilling kettle should be at least half filled for each distilling process; otherwise there will be a loss of yield and flavor.
• For double distilling, the 7.8 liter kettle is used for the raw distillate, and the 2 or 3.8 liter kettle is for the fine distillate.
• In our book "The Artisan’s Guide to Crafting Distilled Spirits" you will find many tips and instructions as well as around 100 recipes for tasty brandies and spirits.

Distillation of essential oils with the Deluxe still

• Steam distillation can be performed with the 2 liter, 3.8 liter or 7.8 liter kettle. If you would like to make hydrosols, then the kettle size is aligned with the quantity of plants. All three pot sizes are suitable for hydrosols. For the distillation of essential oils, you need the 7.8 liter pot, because only here can you fit in enough plant material to actually obtain essential oil.
• The flavor basket that we developed in 1998 is used for making high-quality essential oils and hydrosols. With this insert, the materials being distilled, i.e. the flowers, seeds, roots or herbs, are not boiled in the water, but rather steamed. Therefore it ONLY comes into contact with the steam.
• Filling volume for the material being distilled: Since unlike the LEONARDO®, the Deluxe still does not have a separate vapor space, the specified kettle size corresponds to the maximum filling volume of the material being distilled PLUS the amount of water added. Hence, 5.8 liters of the material being distilled can be placed in the 7.8 liter kettle if there are 2 liters of water under it.
• The still deliberately has NO automatic oil separator or separating funnel. First of all, this is because considerable quantities of oil stick to the insides of this type of equipment, so no oil is lost unnecessarily. Secondly because some oils are heavier than water (e.g. cinnamon, cloves, alant root, balsam poplar and so on), and thirdly because the container with the hydrosol and essential oil should be stored for at least several weeks BEFORE separation in order to obtain the highest possible quality oils and hydrosols possible. Apart from this, the hydrosols obtained are often so intensive that depending on the plant type, they often exhibit very opaque and milky cloudiness, or there are accumulations of oil drops in the bottom area. Hence with automatic oil separation, considerable amounts of the valuable oil would not be separated. Even with crystal clear hydrosols, you should wait at least several hours before you separate the oil from the hydrosol.
• LEONARDO® or Deluxe still? If you only want to make essential oils and hydrosols, i.e. no alcohol, then the LEONARDO® is the right choice. If you want to distil both alcohol and essential oils or hydrosols in the same still, then the Deluxe is best suited for this.
• In our book “BOOK: The Essential Oil Maker's Handbook The Essential Oil Maker’s Handbook” (not included in delivery), you will find many tips and guides that go far beyond the operating instructions such as, for example, the right part of the plant, the optimum harvest and harvesting time (time of day) and the best processing methods for more than 140 native and exotic plants in order to obtain the most intensive hydrosol possible and high oil yields. Furthermore, there are more than 50 basic recipes for using the essential oils and hydrosols. The selection ranges from products for facial and body care, liqueurs, spiced oils, flavoring for tea, and inhalations to room sprays, sauna infusions and perfume.

Additional kettle for DELUXE still (2, 3.8 or 7.8 liters)

Additional kettle for DELUXE still (2, 3.8 or 7.8 liters)

Additional kettle for DELUXE still (2, 3.8 or 7.8 liters)

PICCOLO Still (0,5 and 1 Liter)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• Die Destille wird mit einem 0,5- und einem 1-Liter-Kessel geliefert. You can therefore switch between the two kettle sizes as required.
• The still comes with a 0,5- and a 1-liter-kettle. Each can be converted to the other kettle size.
• An alcohol burner is used as a heat source so that the kettle can be heated up easily. A distillation process takes approximately 20-30 minutes for the 0.5 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 0.2 to 0.7 liters of high-proof schnapps per process with a 1 liter still, which you then dilute to drinking strength with distilled water. The measuring kit is recommended for dilution.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, when the heating power is changed there is no annoying time delay as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits to the basket such as raspberries (for raspberry brandy), aniseed (for ouzo, raki), juniper berries (for Dutch jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe) etc.. When distilling wine or schnapps with less flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid-90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction, and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The cooling system consists of an approximately 1 m long copper tube in a spiral shape, and a copper container that is open on top so that the water content can be exchanged manually if there is no running water available. The container has inlet and outlet nozzles for connection to a water tap (plugs are included). It is also possible to operate the cooling system by means of a small recirculation pump (not included in delivery), similar to indoor fountains.
• The kettle is sealed by means of a screw-on lever, and a sealing ring ensures that there are no leaks.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately.
• This still is suitable above all for making gin, absinthe, Cointreau, ouzo and other spirits. If you want to run many trials and make different types, then this still is characterized by the short distillation time and low consumption of materials per run.
• Dimensions: width 20 cm, length 50 cm, height 46 cm (without thermometer)
• In our book “The Artisan’s Guide to Crafting Distilled Spirits” you will find many tips and instructions as well as around 100 recipes for tasty brandies and spirits.

Additional kettle for CLASSIC still (2 or 5 liters)

The measuring set contains the hydrometer for alcohol, vinometer and 100 ml graduated cylinder. A description can be found under the respective product.

After distillation, it is necessary to measure the alcohol content of the derived alcohol in order to dilute it to drinking strength. The hydrometer is used for measuring this. The display is highly temperature-dependent; therefore the device is equipped with a thermometer and correction scale. The measurement range of the hydrometer is 0 to 100% ABV. The total length is 30.5 cm. The 100 ml graduated cylinder is recommended for optimum measurement, so that the alcohol spindle can still float freely even if there are small amounts of alcohol (at least approximately 80 ml).

Notes

• A hydrometer measures the density of a liquid. The density of the liquid is influenced not just by alcohol, but also by dissolved solids such as sugar, extract, original gravity etc.. Therefore alcohol can only be measured exactly in pure distillates, because these are free of dissolved solids. Hence the hydrometer always shows the wrong alcohol content for wine, beer, mash and liqueur. The alcohol analysis set is suitable for that purpose.
• On the alcoholometer, the spacing of the scale divisions becomes bigger with increasing alcohol content, which means the measurement becomes more and more accurate as the alcohol content increases. On a refractometer for alcohol precisely the opposite is the case, which means the strength of schnapps or higher can only be measured with sufficient accuracy with an alcoholometer.

A hydrometer is very inaccurate for alcohol concentrations that are less than 20% ABV. A vinometer is better suited to this range. While the vinometer does not show the right alcohol content precisely like a hydrometer, unlike a hydrometer it can also be used for liquids with extract and sugar content (wine, mashes, most, beer, starch). Measurements are also possible during fermentation. In addition, the measuring process is very simple and only takes a few seconds. Approximately 1-3 ml of the liquid to be measured is required for a measurement.

The glass cylinder can be used on the one hand as a tall thin container for measuring alcohol content with the hydrometer. However, the 1 ml graduation means that quantities of liquids can be determined as well, for example for dilution. The large, hexagonal glass base ensures good stability.

Turbo yeast is especially suited to making high-grade mashes. By adding sugar and this Swedish special yeast, you can reach an alcohol content of 20% ABV in the mash. The alcohol content of conventional mashes, in contrast, is only 2 to 8% ABV, depending on the type of fruit. Unlike conventional mashes, a high-grade mash does not have to be distilled twice, among other reasons because there is a higher yield AND more flavor in the distillate. More in-depth information on this can be found in our book The Artisan’s Guide to Crafting Distilled Spirits.

With the correct use of turbo yeast, the mash is demonstrably free of heads. In addition, due to the high alcohol content, annoying faulty fermentations and yeast film are effectively prevented. In contrast to turbo yeasts from other manufacturers, there is NO moldy or musty off-odor or taste with this pure culture yeast.

One small bag of turbo yeast (115 g) is enough for 100 liters of fruit mash or 25 liters of pure sugar water, if you want to make unflavored alcohol that can then be used for making spirits or liqueurs, or alternatively for infusions. For mashing fruit, you need pectinate and Biogen M as well as the turbo yeast.

The yeast comes with a short guide in German for both variants (fruit mashes or alternatively sugar water).

Combination yeast and enzyme preparations for distilling fruit; one pack is enough for 200 liters of mash. The fermentation mix is a combination of distiller’s yeast and pectinase specially matched to the particular type of fruit for reliable and quick liquefaction of the mashes. The pure yeast selected for use when distilling fruit guarantees quick and complete fermentation without faulty fermentation. The special fermentation mix also guarantees reliable liquefaction of roots, tubers and difficult fruit such as rowan berries, sloes, quinces and rose hips.

For mashing you also need Biogen-M the liquefier is already included in the fermentation mix. The fermentation mix can create a maximum of approximately 12% ABV in the mash. The alcohol content of fruit mashes is between approximately 2 and 8% ABV depending on the variety of fruit.

Combination yeast and enzyme preparations for distilling fruit; one pack is enough for 200 liters of mash. The fermentation mix is a combination of distiller’s yeast and pectinase specially matched to the particular type of fruit for reliable and quick liquefaction of the mashes. The pure yeast selected for use when distilling fruit guarantees quick and complete fermentation without faulty fermentation. The special fermentation mix also guarantees reliable liquefaction of roots, tubers and difficult fruit such as rowan berries, sloes, quinces and rose hips.

For mashing you also need Biogen-M the liquefier is already included in the fermentation mix. The fermentation mix can create a maximum of approximately 12% ABV in the mash. The alcohol content of fruit mashes is between approximately 2 and 8% ABV depending on the variety of fruit.

Combination yeast and enzyme preparations for distilling fruit; one pack is enough for 200 liters of mash. The fermentation mix is a combination of distiller’s yeast and pectinase specially matched to the particular type of fruit for reliable and quick liquefaction of the mashes. The pure yeast selected for use when distilling fruit guarantees quick and complete fermentation without faulty fermentation. The special fermentation mix also guarantees reliable liquefaction of roots, tubers and difficult fruit such as rowan berries, sloes, quinces and rose hips.

For mashing you also need Biogen-M the liquefier is already included in the fermentation mix. The fermentation mix can create a maximum of approximately 12% ABV in the mash. The alcohol content of fruit mashes is between approximately 2 and 8% ABV depending on the variety of fruit.

Special enzyme preparation specifically adapted to the requirements of pomaceous fruit and topinambur mashes, with a new formulation and high cellulase activity. The special pectinase ensures reliable liquefaction of the mash, makes fermentation easier and ensures complete fermentation of the mash for a maximum alcohol yield. The optimal pulping releases valuable constituents of the fruit for brandies with strong aromas. Stone fruit and soft fruit: 5 – 10 ml per 100 l, pomaceous fruit:10 – 15 ml per 100 l, topinambur: 20 – 50 ml per 100 l.

Compared to similar products from other manufacturers, our special pectinase is characterized by an unusually high level of liquefaction.

When Biogen M fruit acid concentrate is added, the mash adjusts to the right pH value if the acid already present in the fruit is insufficient to prevent faulty fermentation and mycoderma. Adding it once at the beginning of fermentation is enough. The pH value will then remain constant during the entire duration of the fermentation. Dosage: 200 to 400 ml per 100 litres of mash.

The pH value is the measurement for the acid content. The growth of the yeast is very pH-dependent, so the pH value in the mash must never be too high or low. This would destroy the desired yeasts or promote the growth of unwanted microorganisms (faulty fermentation). Spoiled heads result among other things from faulty fermentation and a yeast film. The pH value can be measured using the indicator strips, which are specifically suited to the range that is important in alcoholic fermentation and show this very accurately.

Despite the broad measurement range of pH 2 to 9, differences of 0.5 can easily be read because the indicator strips have three different ranges with colors that change depending on the pH value. Thus is unlike most other pH indicator strips, which only have a single indicator range where the color changes depending on the pH value. Such strips either have a very broad measurement range and therefor show the pH value too inaccurately (the color is always the same for 2, 3 or 4), or the display is in fact accurate enough, but the measurement range is too small for most mashes.

Unwanted flavor and aroma in schnapps or wine/must can be eliminated by adding activated carbon. After subsequent distillation, the distillate is tasteless and odorless. If the tails are treated this way, the result is tasteless alcohol, which is an excellent base material for infusions or spirits.

The pack contains granulated activated carbon with 10% bentonite. Dosage: 10 to 100 g per 100 liters. Corresponds to EC Regulation 780/2006.

When distilling mashes/wine/beer etc., the material to be distilled can foam heavily when it is boiled and get into the condensing and cooling area of the still. This leads to an incorrect vapor temperature measurement and impurities in the distillate. In the worst case, this can clog the still. By adding a few drops of Antifoam to the liquid, foaming is effectively prevented. Antifoam is needed above all for the distillation of beer, banana mashes or for mashes that will be distilled even though they are still fermenting.

Pieper’s first runnings test is used to determine the content of first runnings components in fruit brandies. The delivery contents include the necessary working materials such as a glass beaker, syringes, color chart, test tube, instructions and reagents for 10 tests.

When three different reagents and the sample (5 ml) are mixed, the mixture will take on a specific color. Based on the supplied color chart, you can easily recognize whether your distillate contains heads. The test can be used to test both undiluted fractions when distilling and ready-to-drink schnapps.

The reagent refill contains the three required chemicals for 10 tests.

Pieper’s first runnings test is used to determine the content of first runnings components in fruit brandies. The delivery contents include the necessary working materials such as a glass beaker, syringes, color chart, test tube, instructions and reagents for 10 tests.

When three different reagents and the sample (5 ml) are mixed, the mixture will take on a specific color. Based on the supplied color chart, you can easily recognize whether your distillate contains heads. The test can be used to test both undiluted fractions when distilling and ready-to-drink schnapps.

The reagent refill contains the three required chemicals for 10 tests.

With this folded filter for wines and spirits, even very fine cloudiness can be removed. A short guide on how to reliably and permanently remove cloudiness in distillates is included. The filter can be reused several times for pure distillates. One package contains 5 filters.

If you seal a mash barrel with a fermentation lock, the carbon dioxide that is generated during fermentation can escape from the barrel in a pressureless way, but unwanted microorganisms and vinegar flies (fruit flies) are unable to get into the barrel.

The stopper that goes with the fermentation lock is food safe and resistant to alcohol as well as the other constituents of the mash. The outside is very conical, with the outside diameter ranging from 3.5 to 5.9 cm. Hence, a matching hole can always be drilled in the lid of the fermentation vessel using conventional compass saws or core drills (available in DIY stores as a set with different diameters).

If you seal a mash barrel with a fermentation lock, the carbon dioxide that is generated during fermentation can escape from the barrel in a pressureless way, but unwanted microorganisms and vinegar flies (fruit flies) are unable to get into the barrel.

The stopper that goes with the fermentation lock is food safe and resistant to alcohol as well as the other constituents of the mash. The outside is very conical, with the outside diameter ranging from 3.5 to 5.9 cm. Hence, a matching hole can always be drilled in the lid of the fermentation vessel using conventional compass saws or core drills (available in DIY stores as a set with different diameters).

If you would like to know how to make moonshine yourself in the best quality, you can learn the art of distilling hands-on with the help of our book The Artisan’s Guide to Crafting Distilled Spirits:

• Making a mash – the foundation of homemade moonshine
• Distillation
• Distilling spirits at home – the copper still
• Dilution of schnapps (alcohol dilution calculator)
• Numerous moonshine recipes for mash, spirits and infusions

Making a mash

To obtain a good distillate, you must first of all make the perfect mash. The quality of the mash is decisive for homemade schnapps. Using rotten and dirty fruit can never lead to high-quality schnapps. In the book, you will find precise guides and recipes to make these mashes easily yourself, and you will find out everything about possible problems during fermentation and what measures can then be taken.

Distillation

The book contains a detailed description of how to separate the heads, hearts and tails. When is it necessary to double-distil the mash, and under what conditions is single distillation adequate for homemade schnapps? You will find out exactly how you can distil a good brandy at home yourself.

Making schnapps yourself – the homemade still

How does the optimum still have to be setup correctly from a process technology perspective? What materials can I use? How do I construct or alternatively recognize a functional still? Regardless of whether you build the still yourself or buy it, here you can acquire the necessary know-how to end up with the perfect moonshine still for your homemade schnapps.

Dilution of schnapps

Detailed description of the dilution process including calculation for making the perfect schnapps yourself. Furthermore, you will find tips on the storage and artificial aging of your homemade schnapps.

Recipes

Numerous moonshine mash recipes and distilling recipes for homemade schnapps with precise information for mashes, infusions and spirits. Discover how you can make the greatest variety of mashes and distillates at home yourself.

Table of contents
A book overview on YouTube

Give a voucher so that the recipient can select the equipment of their choice. Tell us the name of the recipient when you order, so we can print the appropriate voucher.

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• Vouchers have no expiry date.
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