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823.00
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Still SUPREMA (2 or 5 Liters)
IN PROGRESS, WILL BE TRANSLATED SHORTLY.
Bei der Schnapsbrennanlage SUPREMA ist nicht nur der Kessel austauschbar (2- oder 5-Liter-Kessel) , es passt auch das Verlängerungsstück und der Kuppelkühler der LEONARDO® Flexi dazu, und somit auch die Verstärkerkolonne. Diese Anlage ist mit verschiedenen Teilen der Produktlinie Suprema-Flexi nachrüstbar , sodass Sie damit aromatische Schnäpse brennen, ätherische Öle und Hydrolate destillieren, sowie reinen, hochprozentigen Alkohol herstellen können. Die Anlage kann also an die jeweiligen Destillationsanforderungen flexibel angepasst werden.
Die Destille besteht aus massivem, hochwertigem Kupfer . Kupfer hat im Vergleich zu Stahl oder Glas folgende Vorteile:
Das bei Steinobstbränden entstehende Cyanid bzw. Ethylcarbamat (EC) wird durch den Kontakt mit Kupfer zuverlässig abgebaut. Daher ist bei großen Destillen zur Obstbrandherstellung der Helm mit Kupfer ausgekleidet.
Bei Stärkemaischen, wie zur Whiskyherstellung, werden olfaktorisch bemerkbare Schwefelverbindungen im Destillat vermieden. Daher sind schottische Whisky-Destillen ebenfalls komplett aus Kupfer gefertigt.
Ätherische Öle und Hydrolate aus Kupferdestillen sind sinnlicher, betörender und reichhaltiger, “voller” im Bouquet.
Beim Einsatz in Wasser-, Öl- oder Sandbädern bewirkt die bessere Wärmeleitfähigkeit eine kürzere Reaktionszeit auf Temperaturänderungen.
Die Anlage wurde von uns entwickelt und ist verfahrenstechnisch optimal ausgelegt. Das Brenngerät wird exklusiv für uns angefertigt .
Die Anlage kann mit jeder Art von Heizquelle betrieben werden, sei es Elektrokochplatte, Ceranfeld, Gas, Spirituskocher oder offenes Feuer. Wasser-, Öl- oder Sandbäder sind selbstverständlich ebenfalls möglich. Für Induktionsplatten sind im Fachhandel Induktions-Adapterplatten erhältlich.
Zur Kühlung dient ein Schlangenkühler , ein ca. 1 m langes, spiralförmig gebogenes Kupferrohr in einem Kupferbehälter für 2,6 Liter Kühlwasser. Mit dem mitgelieferten Silikonschlauch (1 m) kann an den Ein- und Auslassstutzen für Kühlwasser eine Wasserleitung oder eine kleine Umwälzpumpe für Zimmerbrunnen (nicht im Lieferumfang) angeschlossen werden. Der Behälter ist oben offen, um gegebenenfalls das Kühlwasser manuell tauschen oder Eiswürfel zugeben zu können, falls kein fließendes Wasser zur Verfügung stehen sollte.
Die Brennanlage wird inklusive einer ausführlichen Gebrauchsanleitung geliefert, sodass Sie ohne Probleme sofort mit dem Brennen und Destillieren beginnen können.
Maße, Volumina, Gewicht:
2-Liter-SUPREMA
5-Liter-SUPREMA
Wegen der von uns entwickelten, speziellen Konstruktion, insbesondere dem sehr breiten Übergang zum Helm , die sofortige Ableitung vom Dampf zur Kühlung und dem fallenden Geistrohr , werden viel mehr Aroma- und Geschmackstoffe überdestilliert als bei sonst üblichen Schnapsbrennanlagen. Daher entstehen beim Destillieren von Maischen, Bier, Wein, Likören, Angesetzten, Geisten und Kräuterauszügen sehr aromareiche und geschmackvolle Destillate .
2-Liter- oder 5-Liter-Kessel?
2-Liter-Destillationsanlagen (oder kleiner) sind in Österreich, Deutschland und der Schweiz anmeldefrei beim Handel, im Besitz, sowie bei Vermietung & Verpachtung.Die Destillationsdauer ist mit dem 2-Liter-Kessel vergleichsweise kurz , daher ideal für geschmackvolle Experimente. Ein Brennvorgang dauert ca. 35 bis 45 Minuten. Das Ergebnis ist, je nach Alkoholgehalt, ca. 250 bis 1200 ml Destillat. Die Kesselgröße von 2 Liter eignet sich daher optimal zum Austesten eigener Geistrezepturen und für Maischemengen bis zu 10 Liter je Sorte (5 Durchgänge bis das Gärfass leer ist).
Mit einer 5-Liter-Anlage können Sie, ebenfalls je nach Alkoholgehalt des Brenngutes, ca. 1 bis 4 Liter hochprozentigen Schnaps je Vorgang erzeugen. Die 5 Liter Variante ist für mehr als 20 Liter Maische je Obstsorte (4 mal destillieren bis Gärfass leer ist) bzw. für größere Geistmengen optimal geeignet (sollte ein Ergebnis eines 2-Liter-Experimentes besonders gut gelungen sein und Sie davon mehr herstellen möchten).
Hinweis: Ein Brennkessel sollte bei jedem Brennvorgang zumindest zu dreiviertel gefüllt sein, andernfalls kommt es zu deutlichen Ausbeute-, Aroma- und Geschmacksverlusten.
Schnapsbrennen mit der Brennanlage SUPREMA
Das Destillat hat normalerweise einen viel größeren Alkoholgehalt als eine allgemein übliche Trinkstärke. Zum Verdünnen auf Trinkstärke ist das Messset Alkohol zu empfehlen (ebenfalls hier im shop erhältlich).
Wegen dem mitgelieferten Anbrennschutz – dieses Prinzip wurde von uns 1998 entwickelt – ist es nicht notwendig, die Maische vor dem Brennen zu filtrieren, um ein Anbrennen zu verhindern. Es tritt, wenn die Heizleistung verändert wird, keine störende zeitliche Verzögerung wie bei einem Doppelmantelkessel auf. Nicht-filtrierte Maischen ergeben eine höhere Ausbeute und mehr Geschmack.
Der ebenfalls von uns 1998 entwickelte Aromakorb dient zur Herstellung eines Geistes: Geben Sie Gewürze, Kräuter oder Früchte wie z.B. Himbeeren (für Himbeergeist ), Anis (für Ouzo, Raki), Wacholderbeeren (für holländischer Jenever) oder Gewürzmischungen basierend auf Wacholder (für Gin ) bzw. Wermut (für Absinth ) usw. in den Korb. Somit werden diese im Alkohol nicht ausgekocht und unangenehme Bitterstoffe und dumpfe Aromen vermieden. Beim Destillieren von Wein oder geschmacksarmen Alkohol wie z.B. Wodka oder Korn nimmt der Alkoholdampf die Aromastoffe aus dem Korb auf und Sie erhalten einen ausgezeichneten Geist. Beispielsweise werden auf diese Art namhafte, qualitativ hochwertige Ginsorten hergestellt, also mittels Perkulation bzw. Dampfextraktion .
Apropos Gin: für den einfachsten Gin werden verschiedene ätherische Öle in geschmacksneutralem Alkohol aufgelöst. Beides können Sie mit der SUPREMA selbst herstellen!
Die Abtrennung von Vorlauf und Nachlauf erfolgt mit Hilfe des Thermometers . Mit dieser Abtrennmethode arbeiten wir seit Mitte der 1990’er Jahre, da sie insbesondere bei kleinen Destillen eine genauere und zuverlässigere Abtrennung als andere Methoden ermöglicht. Auch bei Großanlagen wird in der Fachwelt seit Mitte der 2000’er Jahre diese Methode als Standard zur Abtrennung von Vor- und Nachlauf betrachtet. Das Thermometer hat einen Bereich von -10 bis 110°C und ist auf 1/2 Grad genau ablesbar. Der Messpunkt befindet sich an der höchsten Stelle des noch nicht abgekühlten Dampfes, denn nur dort ist die Dampftemperatur unabhängig (!) von der jeweiligen Anlagenkonstruktion und korreliert somit mit dem aktuellen Alkoholgehalt des Destillates. Die richtige Position der Messstelle, insbesondere die richtige Höhe, ist besonders wichtig, da sonst falsche Temperaturen mit Abweichungen bis zu 10°C oder mehr gemessen werden.
Wird doppelt gebrannt , dient der 5-Liter-Kessel für den Rau- oder Rohbrand, der 2-Liter-Kessel für den Feinbrand .
In unserem Buch “Schnapsbrennen als Hobby 100 Rezepte für geschmackvolle Brände, Geiste und Angesetzte . Die “Rezeptsammlung zum Schnapsbrennen 300 verschiedene, teils außergewöhnliche Rezepturen .
Schlangenkühler oder Kuppelkühler?
Zur Alkoholdestillation ist der mitgelieferte Schlangenkühler aufgrund seiner starken Kühlwirkung am besten geeignet. Ein äußerst zuverlässiger Kühler, der alle Bereiche der Alkoholdestillation abdeckt.
Zur Herstellung von ätherischen Ölen und Hydrolaten hat diese Kühlerart jedoch den Nachteil, dass geringe Ölmengen (einige Tropfen) in der Schlange hängenbleiben, was bei Pflanzen mit geringer Ölausbeute (Rosen, Zitronenmelisse, german. Kamille, viele Wildkräuter) die gesamte Ausbeute umfasst. Werden Pflanzen mit höherem Ölgehalt destilliert, wie z.B. Lavendel, beträgt mit dem 5-Liter-Kessel die Ölausbeute 15 – 20 ml. In solchen Fällen ist der Verlust in der Kühlschlange selbstverständlich zu vernachlässigen. Nach der Destillation kann die Schlange durch Spülen, beispielsweise mit hochprozentigem Alkohol, gereinigt werden. Eine Kuppelkühlung hat hingegen den Vorteil, dass einerseits das gesamte Öl verlustfrei in die Vorlagenflasche rinnt und andererseits dieser Kühler innen (!!!) mühelos per Hand gereinigt werden kann , einfach mit Geschirrspülmittel und Putzschwämmchen.
Destillation ätherischer Öle und Hydrolate mit der SUPREMA
Die Wasserdampfdestillation kann sowohl mit dem 2- als auch 5-Liter-Kessel ausgeführt werden. Möchten Sie Hydrolate herstellen, richtet sich die Kesselgröße nach Ihrer Pflanzenmenge, beide Topfgrößen sind für Hydrolate bestens geeignet . Zur Gewinnung ätherischer Öle benötigen Sie hingegen ein größere Pflanzenmenge, mit dem 5-Liter-Topf steht Ihnen das entsprechende Volumen zur Verfügung, um auch tatsächlich ätherisches Öl zu gewinnen.
Der von uns 1998 entwickelte Aromakorb dient zur Herstellung qualitativ hochwertiger ätherischer Öle und Hydrolate: Mit diesem Einsatz wird das Destilliergut (die Blüten, Samen, Wurzeln oder Kräuter) nicht im Wasser ausgekocht, sondern gedämpft. Der Dampf durchströmt von unten nach oben das Pflanzenmaterial.
Füllvolumen für das Pflanzenmaterial : wie in den Bildern ersichtlich, sind die Verlängerungsröhrchen für den Aromakorb beim 5-Liter-Kessel länger als bei der 2-Liter-Version. Werden beim 5-Liter-Kessel statt der langen, die kürzeren Röhrchen vom 2-Liter-Topf aufgesetzt, ergibt sich ein Dampfraumvolumen von 5,2 Liter .Die Anlage verfügt mit Absicht über KEINEN automatischen Öl-Abscheider oder Scheidetrichter . Erstens, weil beträchtliche Ölmengen im Inneren haften bleiben, es geht also unnötigerweise Öl verloren. Zweitens, weil einige Öle schwerer sind als Wasser (z.B. Zimt, Gewürznelken, Alantwurzel, Balsampappel usw.) und somit auf diese Weise keine Abtrennung möglich ist. Und drittens, weil das Gefäß mit dem Hydrolat und ätherischen Öl vor der Abtrennung zumindest einige Wochen gelagert werden sollte, um qualitativ möglichst hochwertige Öle und Hydrolate zu erhalten. Abgesehen davon sind selbst hergestellte Hydrolate derart intensiv, dass sich oft, je nach Pflanzenart, sehr starke, undurchsichtig-milchige Trübungen bilden. Auch bei solchen Fällen funktionieren weder Öl-Abscheider noch Scheidetrichter.
Wird statt des Schlangenkühlers der Kuppelkühler von der LEONARDO® Flexi eingesetzt, ist es möglich, bei der Herstellung ätherischer Öle die maximal erreichbare Ausbeute und intensivste Hydrolate zu erhalten. Außerdem gibt es bei zwei verschiedenen Kühlern, einer zur Alkoholdestillation und der andere zur ätherischen-Öl-Herstellung, nicht mehr das Problem von Verunreinigungen eventueller Destillatreste bei der nächsten Destillation, wenn beispielsweise vor dem Zwetschkenbrand Rosmarinöl destilliert wurde. Detaillierte Informationen zur Wasserdampfdestillation finden Sie hier: Herstellung von ätherischen Ölen
In unserem Buch “Ätherische Öle selbst herstellen” finden Sie viele Tipps und Anleitungen welche über die Gebrauchsanweisung weit hinausgehen, wie beispielsweise der richtige Pflanzenteil , die optimale Ernte sowie Erntezeitpunkt (Tageszeit) und die beste Verarbeitungsmethode von über 140 heimischen und exotischen Pflanzen um möglichst intensive Hydrolate und hohe Ölausbeuten zu erhalten. Darüber hinaus über 50 Basisrezepturen zur Anwendung der ätherischen Öle und Hydrolate. Die Palette reicht von Produkten zur Gesichts- und Körperpflege, über Liköre, Gin, Gewürzöle, Aromatisierung von Tee, Inhalationen, Raumsprays und Saunaaufguss bis hin zu Parfum.
Mögliche Variationen
Der Schlangenkühler und der Kuppelkühler aus der Produktlinie Suprema-Flexi (siehe Destillen SUPREMA bzw. LEONARDO® Flexi) können mit anderen Anlageteilen folgendermaßen kombiniert werden :
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853.00
853
€
Still SUPREMA (2 or 5 Liters)
IN PROGRESS, WILL BE TRANSLATED SHORTLY.
Bei der Schnapsbrennanlage SUPREMA ist nicht nur der Kessel austauschbar (2- oder 5-Liter-Kessel) , es passt auch das Verlängerungsstück und der Kuppelkühler der LEONARDO® Flexi dazu, und somit auch die Verstärkerkolonne. Diese Anlage ist mit verschiedenen Teilen der Produktlinie Suprema-Flexi nachrüstbar , sodass Sie damit aromatische Schnäpse brennen, ätherische Öle und Hydrolate destillieren, sowie reinen, hochprozentigen Alkohol herstellen können. Die Anlage kann also an die jeweiligen Destillationsanforderungen flexibel angepasst werden.
Die Destille besteht aus massivem, hochwertigem Kupfer . Kupfer hat im Vergleich zu Stahl oder Glas folgende Vorteile:
Das bei Steinobstbränden entstehende Cyanid bzw. Ethylcarbamat (EC) wird durch den Kontakt mit Kupfer zuverlässig abgebaut. Daher ist bei großen Destillen zur Obstbrandherstellung der Helm mit Kupfer ausgekleidet.
Bei Stärkemaischen, wie zur Whiskyherstellung, werden olfaktorisch bemerkbare Schwefelverbindungen im Destillat vermieden. Daher sind schottische Whisky-Destillen ebenfalls komplett aus Kupfer gefertigt.
Ätherische Öle und Hydrolate aus Kupferdestillen sind sinnlicher, betörender und reichhaltiger, “voller” im Bouquet.
Beim Einsatz in Wasser-, Öl- oder Sandbädern bewirkt die bessere Wärmeleitfähigkeit eine kürzere Reaktionszeit auf Temperaturänderungen.
Die Anlage wurde von uns entwickelt und ist verfahrenstechnisch optimal ausgelegt. Das Brenngerät wird exklusiv für uns angefertigt .
Die Anlage kann mit jeder Art von Heizquelle betrieben werden, sei es Elektrokochplatte, Ceranfeld, Gas, Spirituskocher oder offenes Feuer. Wasser-, Öl- oder Sandbäder sind selbstverständlich ebenfalls möglich. Für Induktionsplatten sind im Fachhandel Induktions-Adapterplatten erhältlich.
Zur Kühlung dient ein Schlangenkühler , ein ca. 1 m langes, spiralförmig gebogenes Kupferrohr in einem Kupferbehälter für 2,6 Liter Kühlwasser. Mit dem mitgelieferten Silikonschlauch (1 m) kann an den Ein- und Auslassstutzen für Kühlwasser eine Wasserleitung oder eine kleine Umwälzpumpe für Zimmerbrunnen (nicht im Lieferumfang) angeschlossen werden. Der Behälter ist oben offen, um gegebenenfalls das Kühlwasser manuell tauschen oder Eiswürfel zugeben zu können, falls kein fließendes Wasser zur Verfügung stehen sollte.
Die Brennanlage wird inklusive einer ausführlichen Gebrauchsanleitung geliefert, sodass Sie ohne Probleme sofort mit dem Brennen und Destillieren beginnen können.
Maße, Volumina, Gewicht:
2-Liter-SUPREMA
5-Liter-SUPREMA
Wegen der von uns entwickelten, speziellen Konstruktion, insbesondere dem sehr breiten Übergang zum Helm , die sofortige Ableitung vom Dampf zur Kühlung und dem fallenden Geistrohr , werden viel mehr Aroma- und Geschmackstoffe überdestilliert als bei sonst üblichen Schnapsbrennanlagen. Daher entstehen beim Destillieren von Maischen, Bier, Wein, Likören, Angesetzten, Geisten und Kräuterauszügen sehr aromareiche und geschmackvolle Destillate .
2-Liter- oder 5-Liter-Kessel?
2-Liter-Destillationsanlagen (oder kleiner) sind in Österreich, Deutschland und der Schweiz anmeldefrei beim Handel, im Besitz, sowie bei Vermietung & Verpachtung.Die Destillationsdauer ist mit dem 2-Liter-Kessel vergleichsweise kurz , daher ideal für geschmackvolle Experimente. Ein Brennvorgang dauert ca. 35 bis 45 Minuten. Das Ergebnis ist, je nach Alkoholgehalt, ca. 250 bis 1200 ml Destillat. Die Kesselgröße von 2 Liter eignet sich daher optimal zum Austesten eigener Geistrezepturen und für Maischemengen bis zu 10 Liter je Sorte (5 Durchgänge bis das Gärfass leer ist).
Mit einer 5-Liter-Anlage können Sie, ebenfalls je nach Alkoholgehalt des Brenngutes, ca. 1 bis 4 Liter hochprozentigen Schnaps je Vorgang erzeugen. Die 5 Liter Variante ist für mehr als 20 Liter Maische je Obstsorte (4 mal destillieren bis Gärfass leer ist) bzw. für größere Geistmengen optimal geeignet (sollte ein Ergebnis eines 2-Liter-Experimentes besonders gut gelungen sein und Sie davon mehr herstellen möchten).
Hinweis: Ein Brennkessel sollte bei jedem Brennvorgang zumindest zu dreiviertel gefüllt sein, andernfalls kommt es zu deutlichen Ausbeute-, Aroma- und Geschmacksverlusten.
Schnapsbrennen mit der Brennanlage SUPREMA
Das Destillat hat normalerweise einen viel größeren Alkoholgehalt als eine allgemein übliche Trinkstärke. Zum Verdünnen auf Trinkstärke ist das Messset Alkohol zu empfehlen (ebenfalls hier im shop erhältlich).
Wegen dem mitgelieferten Anbrennschutz – dieses Prinzip wurde von uns 1998 entwickelt – ist es nicht notwendig, die Maische vor dem Brennen zu filtrieren, um ein Anbrennen zu verhindern. Es tritt, wenn die Heizleistung verändert wird, keine störende zeitliche Verzögerung wie bei einem Doppelmantelkessel auf. Nicht-filtrierte Maischen ergeben eine höhere Ausbeute und mehr Geschmack.
Der ebenfalls von uns 1998 entwickelte Aromakorb dient zur Herstellung eines Geistes: Geben Sie Gewürze, Kräuter oder Früchte wie z.B. Himbeeren (für Himbeergeist ), Anis (für Ouzo, Raki), Wacholderbeeren (für holländischer Jenever) oder Gewürzmischungen basierend auf Wacholder (für Gin ) bzw. Wermut (für Absinth ) usw. in den Korb. Somit werden diese im Alkohol nicht ausgekocht und unangenehme Bitterstoffe und dumpfe Aromen vermieden. Beim Destillieren von Wein oder geschmacksarmen Alkohol wie z.B. Wodka oder Korn nimmt der Alkoholdampf die Aromastoffe aus dem Korb auf und Sie erhalten einen ausgezeichneten Geist. Beispielsweise werden auf diese Art namhafte, qualitativ hochwertige Ginsorten hergestellt, also mittels Perkulation bzw. Dampfextraktion .
Apropos Gin: für den einfachsten Gin werden verschiedene ätherische Öle in geschmacksneutralem Alkohol aufgelöst. Beides können Sie mit der SUPREMA selbst herstellen!
Die Abtrennung von Vorlauf und Nachlauf erfolgt mit Hilfe des Thermometers . Mit dieser Abtrennmethode arbeiten wir seit Mitte der 1990’er Jahre, da sie insbesondere bei kleinen Destillen eine genauere und zuverlässigere Abtrennung als andere Methoden ermöglicht. Auch bei Großanlagen wird in der Fachwelt seit Mitte der 2000’er Jahre diese Methode als Standard zur Abtrennung von Vor- und Nachlauf betrachtet. Das Thermometer hat einen Bereich von -10 bis 110°C und ist auf 1/2 Grad genau ablesbar. Der Messpunkt befindet sich an der höchsten Stelle des noch nicht abgekühlten Dampfes, denn nur dort ist die Dampftemperatur unabhängig (!) von der jeweiligen Anlagenkonstruktion und korreliert somit mit dem aktuellen Alkoholgehalt des Destillates. Die richtige Position der Messstelle, insbesondere die richtige Höhe, ist besonders wichtig, da sonst falsche Temperaturen mit Abweichungen bis zu 10°C oder mehr gemessen werden.
Wird doppelt gebrannt , dient der 5-Liter-Kessel für den Rau- oder Rohbrand, der 2-Liter-Kessel für den Feinbrand .
In unserem Buch “Schnapsbrennen als Hobby 100 Rezepte für geschmackvolle Brände, Geiste und Angesetzte . Die “Rezeptsammlung zum Schnapsbrennen 300 verschiedene, teils außergewöhnliche Rezepturen .
Schlangenkühler oder Kuppelkühler?
Zur Alkoholdestillation ist der mitgelieferte Schlangenkühler aufgrund seiner starken Kühlwirkung am besten geeignet. Ein äußerst zuverlässiger Kühler, der alle Bereiche der Alkoholdestillation abdeckt.
Zur Herstellung von ätherischen Ölen und Hydrolaten hat diese Kühlerart jedoch den Nachteil, dass geringe Ölmengen (einige Tropfen) in der Schlange hängenbleiben, was bei Pflanzen mit geringer Ölausbeute (Rosen, Zitronenmelisse, german. Kamille, viele Wildkräuter) die gesamte Ausbeute umfasst. Werden Pflanzen mit höherem Ölgehalt destilliert, wie z.B. Lavendel, beträgt mit dem 5-Liter-Kessel die Ölausbeute 15 – 20 ml. In solchen Fällen ist der Verlust in der Kühlschlange selbstverständlich zu vernachlässigen. Nach der Destillation kann die Schlange durch Spülen, beispielsweise mit hochprozentigem Alkohol, gereinigt werden. Eine Kuppelkühlung hat hingegen den Vorteil, dass einerseits das gesamte Öl verlustfrei in die Vorlagenflasche rinnt und andererseits dieser Kühler innen (!!!) mühelos per Hand gereinigt werden kann , einfach mit Geschirrspülmittel und Putzschwämmchen.
Destillation ätherischer Öle und Hydrolate mit der SUPREMA
Die Wasserdampfdestillation kann sowohl mit dem 2- als auch 5-Liter-Kessel ausgeführt werden. Möchten Sie Hydrolate herstellen, richtet sich die Kesselgröße nach Ihrer Pflanzenmenge, beide Topfgrößen sind für Hydrolate bestens geeignet . Zur Gewinnung ätherischer Öle benötigen Sie hingegen ein größere Pflanzenmenge, mit dem 5-Liter-Topf steht Ihnen das entsprechende Volumen zur Verfügung, um auch tatsächlich ätherisches Öl zu gewinnen.
Der von uns 1998 entwickelte Aromakorb dient zur Herstellung qualitativ hochwertiger ätherischer Öle und Hydrolate: Mit diesem Einsatz wird das Destilliergut (die Blüten, Samen, Wurzeln oder Kräuter) nicht im Wasser ausgekocht, sondern gedämpft. Der Dampf durchströmt von unten nach oben das Pflanzenmaterial.
Füllvolumen für das Pflanzenmaterial : wie in den Bildern ersichtlich, sind die Verlängerungsröhrchen für den Aromakorb beim 5-Liter-Kessel länger als bei der 2-Liter-Version. Werden beim 5-Liter-Kessel statt der langen, die kürzeren Röhrchen vom 2-Liter-Topf aufgesetzt, ergibt sich ein Dampfraumvolumen von 5,2 Liter .Die Anlage verfügt mit Absicht über KEINEN automatischen Öl-Abscheider oder Scheidetrichter . Erstens, weil beträchtliche Ölmengen im Inneren haften bleiben, es geht also unnötigerweise Öl verloren. Zweitens, weil einige Öle schwerer sind als Wasser (z.B. Zimt, Gewürznelken, Alantwurzel, Balsampappel usw.) und somit auf diese Weise keine Abtrennung möglich ist. Und drittens, weil das Gefäß mit dem Hydrolat und ätherischen Öl vor der Abtrennung zumindest einige Wochen gelagert werden sollte, um qualitativ möglichst hochwertige Öle und Hydrolate zu erhalten. Abgesehen davon sind selbst hergestellte Hydrolate derart intensiv, dass sich oft, je nach Pflanzenart, sehr starke, undurchsichtig-milchige Trübungen bilden. Auch bei solchen Fällen funktionieren weder Öl-Abscheider noch Scheidetrichter.
Wird statt des Schlangenkühlers der Kuppelkühler von der LEONARDO® Flexi eingesetzt, ist es möglich, bei der Herstellung ätherischer Öle die maximal erreichbare Ausbeute und intensivste Hydrolate zu erhalten. Außerdem gibt es bei zwei verschiedenen Kühlern, einer zur Alkoholdestillation und der andere zur ätherischen-Öl-Herstellung, nicht mehr das Problem von Verunreinigungen eventueller Destillatreste bei der nächsten Destillation, wenn beispielsweise vor dem Zwetschkenbrand Rosmarinöl destilliert wurde. Detaillierte Informationen zur Wasserdampfdestillation finden Sie hier: Herstellung von ätherischen Ölen
In unserem Buch “Ätherische Öle selbst herstellen” finden Sie viele Tipps und Anleitungen welche über die Gebrauchsanweisung weit hinausgehen, wie beispielsweise der richtige Pflanzenteil , die optimale Ernte sowie Erntezeitpunkt (Tageszeit) und die beste Verarbeitungsmethode von über 140 heimischen und exotischen Pflanzen um möglichst intensive Hydrolate und hohe Ölausbeuten zu erhalten. Darüber hinaus über 50 Basisrezepturen zur Anwendung der ätherischen Öle und Hydrolate. Die Palette reicht von Produkten zur Gesichts- und Körperpflege, über Liköre, Gin, Gewürzöle, Aromatisierung von Tee, Inhalationen, Raumsprays und Saunaaufguss bis hin zu Parfum.
Mögliche Variationen
Der Schlangenkühler und der Kuppelkühler aus der Produktlinie Suprema-Flexi (siehe Destillen SUPREMA bzw. LEONARDO® Flexi) können mit anderen Anlageteilen folgendermaßen kombiniert werden :
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145.00
145
€
Kettle SUPREMA-FLEXI, 2 Liters, suitable for the stills SUPREMA and LEONARDO® Flexi
IN PROGRESS, WILL BE TRANSLATED SHORTLY.
Dieser Topf kann sowohl für die Destille SUPREMA als auch für die LEONARDO® Flexi verwendet werden.
Entweder als Ersatzkessel oder als kleinere Variante statt dem 5-Liter-Kessel der Produktlinie Suprema-Flexi
Hinweis: Ein Brennkessel sollte bei jedem Brennvorgang zumindest zu dreiviertel gefüllt sein, andernfalls kommt es zu deutlichen Ausbeute-, Aroma- und Geschmacksverlusten. Dies trifft auch bei der ätherischen-Öl- und Hydrolat-Herstellung zu: ein zu großer, leerer Dampfraum bewirkt deutliche Ausbeuteverluste und weniger intensives Hydrolat.Maße, Gewicht :
Mögliche Variationen
Der 2-Liter-Kessel der Produktlinie SUPREMA-FLEXI (siehe Destillen SUPREMA bzw. LEONARDO® Flexi) kann mit anderen Anlageteilen folgendermaßen kombiniert werden :
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175.00
175
€
Kettle SUPREMA-FLEXI, 5 Liters, suitable for the stills SUPREMA and LEONARDO® Flexi
IN PROGRESS, WILL BE TRANSLATED SHORTLY.
Dieser Topf kann sowohl für die Destille SUPREMA als auch für die LEONARDO® Flexi verwendet werden.
Entweder als Ersatzkessel oder als größere Variante statt dem 2-Liter-Kessel der Produktlinie Suprema-Flexi
Hinweis: Ein Brennkessel sollte bei jedem Brennvorgang zumindest zu dreiviertel gefüllt sein, andernfalls kommt es zu deutlichen Ausbeute-, Aroma- und Geschmacksverlusten. Dies trifft auch bei der ätherischen-Öl- und Hydrolat-Herstellung zu: ein zu großer, leerer Dampfraum bewirkt deutliche Ausbeuteverluste und weniger intensives Hydrolat.Maße, Gewicht :
Mögliche Variationen
Der 5-Liter-Kessel der Produktlinie SUPREMA-FLEXI (siehe Destillen SUPREMA bzw. LEONARDO® Flexi) kann mit anderen Anlageteilen folgendermaßen kombiniert werden :
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225.00
225.00
€
COLUMN, suitable for the dome condenser of the LEONARDO® Flexi
IN PROGRESS, WILL BE TRANSLATED SHORTLY.
Diese Rektifikationskolonne trennt störende Aroma- und Geschmackstoffe aus dem Dampf ab , weil diese auf dem Weg nach oben auskondensieren und zurückrinnen, also den Kühler nicht mehr erreichen können.
Dazu wird die Kolonne zwischen Kessel und Kuppelkühler der LEONARDO® Flexi angebracht.
Um die Abtrennleistung zu erhöhen, ist sie mit Kupferwolle gefüllt . Kupfer hat beim Schnapsbrennen den Vorteil, dass bei Steinobstbränden eventuell vorhandenes Cyanid bzw. Ethylcarbamat (EC) abgebaut wird. Bei der Whiskyherstellung werden olfaktorisch bemerkbare Schwefelverbindungen im Destillat vermieden .
Es ist damit möglich, reinen, sehr hochprozentigen Alkohol herzustellen:
Wodka-ähnliche Destillate beim SchnapsbrennenAlkohol für Tinkturen und als Lösemittel bei der ätherischen-Öl-Herstellung bzw. Hydrolatdestillation.
Selbstverständlich ist es auch möglich, die Kolonne mit etwas anderem als Kupferwolle zu befüllen, z.B. Raschigringe, Sulzer-Pakete, Glasperlen, Porzellanringe, Intalox-Sättel, IMTP usw. Also alle Arten von Füllkörpern die in der Destillationstechnik Anwendung finden, sind möglich (nicht im Lieferumfang).
Statt geschmacksneutraler Füllkörper kann die Füllung auch komplett oder teilweise aus Pflanzenmaterial bestehen, um dem Destillat eine besondere Geschmacksnote zu verleihen.
Maße, Gewicht :
Mögliche Variationen
Die Kolonne aus der Produktlinie Suprema-Flexi (siehe Destillen SUPREMA bzw. LEONARDO® Flexi) kann mit anderen Anlageteilen folgendermaßen kombiniert werden :
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42.00
42
€
Lifting Platform
To compensate for differences in height Dimensions and Weight
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741.00
741
€
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.
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758.00
758
€
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.
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777.00
777
€
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.
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127.00
127
€
Additional kettle for DELUXE still (2, 3.8 or 7.8 liters)
The Deluxe still can be operated with a
2 liter, 3.8 liter or 7.8 liter kettle by exchanging the distilling kettle. Delivery contents: kettle with seal; 7.8 liter kettle also includes a small extension tube for the flavor basket.
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144.00
144
€
Additional kettle for DELUXE still (2, 3.8 or 7.8 liters)
The Deluxe still can be operated with a
2 liter, 3.8 liter or 7.8 liter kettle by exchanging the distilling kettle. Delivery contents: kettle with seal; 7.8 liter kettle also includes a small extension tube for the flavor basket.
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163.00
163
€
Additional kettle for DELUXE still (2, 3.8 or 7.8 liters)
The Deluxe still can be operated with a
2 liter, 3.8 liter or 7.8 liter kettle by exchanging the distilling kettle. Delivery contents: kettle with seal; 7.8 liter kettle also includes a small extension tube for the flavor basket.
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642.00
642
€
CLASSIC still (2 or 5 liters)
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 both the 2 liter and 5 liter version. Each can be converted to the other kettle size . Hence you then have a still with two different pot sizes (original Malle-Schmickl still system).
The heat source is a gas burner with continuously variable adjustment (maximum output: 3 kW, gas consumption: 120 g/h) with piezo-electric ignition for valve gas cartridges with a gas lock system (GLS) compliant with European standard EN 417 (old designation 7/16 NS).
A distillation process 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 1½ to 4 liters of high-proof schnapps per process with a 5 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 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.
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 5 liter variant is optimally suited for mash quantities of 10 to 20 liters per type of fruit. 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 5 liter kettle is used for the raw distillate, and the 2 liter kettle for the fine distillate.
The still is delivered with detailed operating instructions , so that you can start distilling immediately.
Dimensions: width 27 cm, length 54 cm, height 47 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 .
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Additional kettle for CLASSIC still (2 or 5 liters)
The Classic still can be operated with a
2 liter or 5 liter kettle by exchanging the distilling kettle. Delivery contents: kettle with seal; 5 liter kettle also includes a small extension tube for the flavor basket.
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465
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VETRO still (0.5 or 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.
The still can be ordered in both the 0.5 and 1.0 liter version. Each can be converted to the other kettle size. Hence you then have a still with two different pot sizes.
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, there is no annoying time delay when the heating power is changed 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 into 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 les 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 a 12 cm high glass cooler. The cooler has inlet and outlet nozzles for connection to a water tap. It is also possible operate the cooling by means of a small recirculation pump (not included in delivery) similar to indoor fountains.
The kettle is sealed by means of three brass screws, 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 without any problems.
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 18 cm, length 38 cm, height 31 cm (without thermometer)
In our book “The Artisan’s Guide to Crafting Distilled Spirits," you will find many tips and instructions as well as approximately 100 recipes for tasty brandies and spirits.
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465.00
465
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VETRO still (0.5 or 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.
The still can be ordered in both the 0.5 and 1.0 liter version. Each can be converted to the other kettle size. Hence you then have a still with two different pot sizes.
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, there is no annoying time delay when the heating power is changed 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 into 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 les 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 a 12 cm high glass cooler. The cooler has inlet and outlet nozzles for connection to a water tap. It is also possible operate the cooling by means of a small recirculation pump (not included in delivery) similar to indoor fountains.
The kettle is sealed by means of three brass screws, 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 without any problems.
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 18 cm, length 38 cm, height 31 cm (without thermometer)
In our book “The Artisan’s Guide to Crafting Distilled Spirits," you will find many tips and instructions as well as approximately 100 recipes for tasty brandies and spirits.
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Additional kettle for VETRO still (0.5 or 1 liters)
The Classic still can be operated with a
0.5 liter or 1 liter kettle by exchanging the distilling kettle. Delivery contents: kettle with seal
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68.00
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Additional kettle for VETRO still (0.5 or 1 liters)
The Classic still can be operated with a
0.5 liter or 1 liter kettle by exchanging the distilling kettle. Delivery contents: kettle with seal
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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
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 .
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82.00
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The measuring set contains the hydrometer for alcohol , vinometer and 100 ml graduated cylinder . A description can be found under the respective product.
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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.
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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.
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31.00
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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.
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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).
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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.
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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.
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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.
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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 .
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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.
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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.
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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.
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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.
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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.
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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.
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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 .
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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).
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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).
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If you would like to know how to make moonshine yourself The Artisan’s Guide to Crafting Distilled Spirits
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.
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