DISTILLERS RANGE RECIPES

What you will need:

• 20g Distiller’s Yeast – Vodka
• 12g Distiller’s Enzyme – High Temperature Alpha-Amylase
• 12g Distiller’s Enzyme – Glucoamylase
• 80g (2.9 oz) Distiller’s Nutrient – Light Spirits
• 10 kg potatoes
• 2.5 kg Sugar (or 2.75 kg Dextrose)

Instructions:

1. Thoroughly clean your potatoes before dicing and placing in a large size pot for boiling (no need to peel). Add water to cover and boil for 15 minutes or until just soft enough to mash. (If you don’t have a large enough pot, you can split the potatoes between two smaller pots, splitting enzyme additions between pots).

2. Once your potatoes are soft, turn off the heat and drain the water before mashing to achieve a smooth consistency. At this stage you should add more water and stir until you achieve a liquid consistency (but with a volume less than your final fermentation volume), then turn the heat back on.

3. As your potato slurry is approaching the boil, add your Distiller’s Enzyme – High Temperature Alpha-Amylase and stir well to dissolve. Once boiling, turn down the heat and simmer for 30 minutes, stirring occasionally to avoid the mixture sticking, adding a little more water if necessary to retain the liquid consistency.

4. After 30 minutes of simmering, turn off the heat, cover, and leave to stand for an hour while the enzyme liquefies the starch, stirring and checking temperature every 10 minutes. (Note that at this stage the starch slurry is open to microbial contamination, so ensure your thermometer and stirring spoon are sterilised before coming into contact with the liquid).

5. As soon as the temperature is below 65°C (149°F), add your Distiller’s Enzyme – Glucoamylase and stir to dissolve (using your sterilised spoon) before re-covering and standing for 60 minutes for the enzyme to saccharify the starch.

6. After 60 minutes, transfer your saccharified starch slurry to a clean and sterile vessel (minimum 25 L capacity) by pouring through a sieve or cheese cloth to remove the potato solids (it is important to do this, otherwise the solids will cause significant foaming issues during fermentation), then add your sugar and top up with water to 20 L, achieving a temperature of 20-32°C (68-90°F).

7. Once ready for fermentation, take your Distiller’s Nutrient – Light Spirits and shake it well. For up to 10% ABV, measure out 80g (2.9 oz) or see the instructions on the label or the Distiller’s Nutrient – Light Spirits page in the Distiller’s Range booklet for further measuring unit options.

8. Take your Distiller’s Yeast – Vodka, and at the same time take the measured out Distiller’s Nutrient – Light Spirits, then add them both directly to the fermentation vessel, fit your lid and airlock (half filled with sterile/boiled water).

9. Leave to ferment at 20-32°C (68-90°F) for optimum performance and quality.

10. Once the airlock stops bubbling and the specific gravity have been stable for two consecutive days, this indicates fermentation is complete. You should now leave your wash to stand for 1-2 days for any remaining solids and yeast to settle out.

11. Once fermentation is complete, you are now ready to distil your wash to make spirit. To maximise yield, we recommend transferring directly into your still by pouring, leaving only the heaviest sediment behind. For best quality spirit we recommend using a column still such as the Turbo 500 with Condenser Column. (Note that use of a pot still such as Turbo 500 with The Alembic Pot Still Copper Dome and Condenser will yield lower quality alcohol, requiring triple distillation and resulting in very low yield). Please refer to the instruction manual for your distillation unit for detailed instructions on distilling your spirit.

12. After distillation, you may wish to filter your spirit through a carbon filter to polish the spirit, for cleaner, smoother vodka. For this purpose we recommend the Still Spirits EZ filter.

What you will need:

• 8kg – English or Scottish 2-Row Pale Ale Malt
• 20g Distiller’s Yeast - Whiskey
• 12g Distiller’s Enzyme - High Temperature Alpha-amylase
• 12g Distiller’s Enzyme - Glucoamylase
• New 6-8 Litre Medium Toast Oak Barrel (or 100g Medium Toast Oak Chips)

Instructions:

1. Fill the boiler with 21.9 L (5.8 US Gal) of water and input a temperature of 65°C (149°F).

2. When the water reaches 65°C (149°F), slowly add the grain, stirring slowly as you do to avoid dry clumps. Set up the mash as per the Grainfather instructions and add your Still Spirits Distiller’s Enzyme Alpha-amylase to the mash. Mash for 60 minutes.

3. After 60 minutes ramp the temperature up to 75°C (167°F) for the mash out. Continue to recirculate the wort at 75°C (167°F) for 10 minutes.

4. Sparge with 11 L (2.9 US Gal) of water. This water must be at 75°C (167°F).

5. Set the Grainfather to boil. Once it reaches 100°C (212°F), boil for 30 minutes. Ensure to pat down the proteins at the start of the boil to avoid foaming over. Allow the wort to cool.

6. Once the temperature of the wort drops below 65°C (149°F), add the Still Spirits Distiller’s Enzyme Glucoamylase and hold at 50-60°C (122-140°F) for 60 minutes for the enzyme to saccharify the starch. (Alternatively you can cool the wort to 30-32°C (86-90°F), adding your enzyme directly to the fermenter along with the yeast , fermenting at an optimum ambient air temperature of 30-32°C (86-90°F) for simultaneous scarification and fermentation)

7. Give the wort a good stir and then cool it using the counter flow wort chiller as per the Grainfather instructions. As the cool wort collects in your fermenter pitch the yeast.

8. Ferment at 20-35°C (68-95°F) ambient air temperature for optimum performance and quality.

9. Once the airlock stops bubbling and the specific gravity have been stable for two consecutive days, this indicates fermentation is complete. You should now leave your wash to stand for 1-2 days for any remaining solids and yeast to settle out. Still Spirits Turbo Clear can be used here to speed up the clarification process.

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

11. After distilling you will be left with a richly flavoured but white coloured spirit. For best results you should age your whiskey on oak, either by filling into a 6-8 litre medium toast oak barrel (new, or used previously for whiskey), or by adding 100g medium toast oak chips to your whiskey for a faster infusion. During ageing, you should taste your whiskey regularly until your desired level of oak flavour is achieved.

What you will need:

• 4.5kg – Flaked Maize (or Corn Meal, or Cracked Corn)
• 2.2kg – Rye Malt
• 2.2kg – Distillers Malt
• 20g Distiller’s Yeast - Whiskey
• 12g Distiller’s Enzyme - Alpha-amylase
• 12g Distiller’s Enzyme - Glucoamylase
• 6-8 Liter Medium Toast Oak Barrel, new or used for Bourbon (or 100g Medium Toast Oak Chips)

Instructions:

1. Fill the boiler with 24 L (6.3 US Gal) of water and input a temperature of 65°C (149°F).

2. When the water reaches 65°C (149°F), slowly add the grain and corn, stirring slowly as you do to avoid dry clumps. Set up the mash as per the Grainfather instructions and add your Still Spirits Distiller’s Enzyme Alpha-Amylase to the mash. Mash for 60 minutes.

3. After 60 minutes ramp the temperature up to 75°C (167°F) for the mash out. Continue to recirculate the wort at 75°C (167°F) for 10 minutes.

4. Sparge with 9.7 L (2.6 US Gal) of water. This water must be at 75°C (167°F).

5. Set the Grainfather to boil. Once it reaches 100°C (212°F), boil for 30 minutes. Ensure to pat down the proteins at the start of the boil to avoid foaming over.

6. Once the temperature of the wort drops below 65°C (149°F), add the Still Spirits Distiller’s Enzyme Glucoamylase and hold at 50-60°C (122-140°F) for 60 minutes for the enzyme to saccharify the starch. (Alternatively you can cool the wort to 30-32°C (86-90°F), adding your enzyme directly to the fermenter along with the yeast , fermenting at an optimum ambient air temperature of 30-35°C (86-95°F) for simultaneous scarification and fermentation).

7. Give the wort a good stir and then cool it using the counter flow wort chiller as per the Grainfather instructions. As the cool wort collects in your fermenter pitch the yeast.

8. Ferment at 20-35°C (68-95°F) ambient air temperature for optimum performance and quality.

9. Once the airlock stops bubbling and the specific gravity have been stable for two consecutive days, this indicates fermentation is complete. You should now leave your wash to stand for 1-2 days for any remaining solids and yeast to settle out. Still Spirits Turbo Clear can used here to speed up the clarification process.

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

11. After distilling you will be left with a richly flavoured but white coloured spirit. For best results you should age your bourbon style whiskey on oak, either by filling into a 6-8 litre medium toast oak barrel (new, or used previously for whiskey), or by adding 100g medium toast oak chips to your whiskey for a faster infusion. During ageing, you should taste your bourbon style whiskey regularly until your desired level of oak flavour is achieved

What you will need:

• 9.5kg – Black Strap Molasses
• 20g Distiller’s Yeast - Rum
• 12g Distiller’s Enzyme - Glucoamylase (optional)
• 50g Distiller’s Nutrient - Dark Spirits
• 6-8 Liter Medium Toast Oak Barrel, new or used for rum (or 100g Medium Toast Oak Chips)

Note that OG, FG, and % ABV may vary depending upon the fermentability of your molasses

Instructions:

1. Half fill your clean and sterile fermentation vessel (30L capacity) with water at approximately 50°C (104°F), then add in 9.5kg blackstrap molasses while stirring vigorously to dissolve. (Note that the solution will become very viscous, so if it becomes too difficult to stir you should add more hot water, providing the total volume does not exceed 25L).

2. Once the molasses is fully dissolved, top up the solution to a final volume of 25L (if required), aiming for a liquid temperature of 30-35°C (86-95°F).

3. Take your Distiller's Nutrient - Dark Spirits and shake it well. For up to 12% ABV, measure out 50g (1.8 oz) or see the instructions on the label or the Distiller's Nutrient - Dark Spirits section on our Distillers Range guide page.

4. Depending upon the sugar profile of your molasses, there may be a yield benefit in adding Distiller's Enzyme - Glucoamylase during your fermentation, although any increase in yield will be offset by a reduction in the flavour quality of your rum. If you would like to try for a higher yield, you can add the Distiller's Enzyme - Glucoamylase now along with your measured out Distiller's Nutrient - Dark Spirits, before stirring to dissolve thoroughly using your sterilised spoon.

5. Ensuring the temperature is below 35°C (95°F), take your Distiller's Yeast - Rum and add directly to the fermentation vessel, fit your lid and airlock (half filled with sterile/boiled water) and leave to ferment at 20-34°C (68-93°F) ambient temperature for optimum performance and quality. (Note that warmer fermentation temperatures will yield a cleaner, lighter rum.) If you chose to include Distiller's Enzyme - Glucoamylase, best results will be achieved fermenting at 30-34°C (86-93°F).

6. Leave your molasses wash to ferment at the appropriate temperature. Note that there may be some foaming at the liquids surface - this is why a 30L capacity vessel is recommended for a 25L volume.

7. Once your airlock stops bubbling, this indicates fermentation is complete. This should happen within 1-2 weeks, depending upon the fermentation temperature. If using a hydrometer, the gravity reading should have stabilised.

8. Once fermentation is complete you should leave to stand for 2-3 days to allow the yeast and any other solids to settle out to the bottom of the vessel. Still Spirits Turbo Clear can be used here to speed up the clarification process.

9. You are now ready to distil your wash to make spirit. The wash should be siphoned into your still to leave behind the sediment. For best quality rum we recommend using a pot still such as the Turbo 500 with Pot Still Alembic Dome Top with Condenser. (Note that use of a Column Still such as Turbo 500 with Condenser Column can be used, but the saddles should be removed from the column to prevent the reflux action from rectifying your rum into a cleaner spirit.) Please refer to the instructions manual for your distillation unit for detailed instructions on distilling your spirit.

10. After distillation you will be left with a richly flavoured but white coloured spirit. For best results you should age your rum on oak, either by filling into a 6-8L medium toast oak barrel (new, or used previously for rum) or by adding 100g medium toast oak chips to your rum for a faster infusion. During ageing, you should taste your rum regularly until your desired level of oak flavour is achieved. If you wish, you can also add a spirit stable caramel colouring, to turn your golden coloured oak aged rum into a genuine-looking dark spirit.

What you will need:

• 6kg Sugar (or 6.6kg Dextrose)
• 20g Distiller’s Yeast - Gin
• 150g Distiller’s Nutrient - Light Spirits

Instructions:

1. Add 21L (5.5 US Gal) of water at approximately 30°C (86°F) to your clean fermenter.

2. Add 6kg (13lb) sucrose or 6.6kg dextrose and stir to dissolve. You will now have approximately 25L (6.6 US Gal) of sugar solution ready for fermentation.

3. Take your Distiller's Nutrient - Light Spirits and shake it well. For up to 15% ABV, measure out 150g (5.3 oz) or see the instructions on the label or the Distiller's Nutrient - Light Spirits section on our Distiller's Range Guide page for further measuring unit options.

4. Take your Distiller's Yeast - Gin, and at the same time take the measured out Distiller's Nutrient - Light Spirits, add them both directly to the fermentation vessel and stir well to dissolve, then fit your lid and airlock (half filled with sterile/boiled water).

5. Leave to ferment at 20-32°C (68-90°F) ambient temperature for optimum performance and quality. If you wish (it is optional) you can also add Still Spirits Turbo Carbon to absorb impurities produced by the yeast during fermentation, improving the quality of your alcohol.

6. Once your airlock stops bubbling, this indicated fermentation is complete. This should happen within approximately 7 days, providing the temperature has been 20°C (68°F) or above throughout. If you taste the wash at this stage it should taste dry and not at all sweet, or if using a hydrometer the gravity reading should have stabilised.

7. You should now leave your wash to stand for 1-2 days for any remaining solids and yeast to settle out. Still Spirits Turbo Clear can be used here to speed up the clarification process.

8. You are now ready to distil your wash to make spirit. The wash should be siphoned into your still to leave behind the sediment. For best quality spirit we recommend using a column still such as the Turbo 500 with Condenser Column for your first distillation, followed by a second distillation with botanical infusion to flavour your spirit. (Note that use of a pot still such as Turbo 500 with the Pot Still Alembic Copper Dome and Condenser will yield lower quality alcohol, requiring double distillation and resulting in a very low yield).

9. After your first distillation (or double distillation if using a pot still), you may wish to filter your spirit through a carbon filter to polish the spirit, for cleaner, smoother gin. For this purpose we recommend the Still Spirits EZ filter.

You are now ready for your botanical infusion distillation run. For this we recommend using a pot still such as Turbo 500 with the Pot Still Alembic Dome Top and Condenser with the Still Spirits Botanicals Basket attachment, But alternatively the Turbo 500 with Condenser Column can be used woth the saddles removed (also with the Botanicals Basket). For your botanicals, you can either use one of the Still Spirits Gin Botanical blends, or make your own blend based on your own custom recipe.