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17. Turn off boiler
18. Turn off the cooling water
19. Dispose of the liquid remaining in the boiler. It has noting usable
remaining in it.
20. RINSE THE INSIDE OF THE STILL THOUROUGHLY AS SOON AS IT IS
COOL ENOUGH TO DO SO. See the other instruction manual on how
to do this.
WARNING – Be careful when emptying the boiler as the liquid is very hot.
Wear heatproof gloves when removing the lid as steam may escape. Let
the boiler sit for a few minutes after the power has been switched off
before removing the lid.
Distilling the Alcohol
If you have collected the alcohol as per the instructions above, then you
will have a quantity of alcohol at approximately 92%. This must be diluted
to 40% or below before flavouring or drinking. For each litre of 92%
alcohol, add 1.3L of clean water. You will then end up with 2.3L of 40%
alcohol. For 50% alcohol, add 800ml of water to each litre of 92% alcohol.
For 30% alcohol, add 2L of water to each litre of 92% alcohol. You should
check the final strength with an alcometer (available at home brew stores)
to measure the alcohol strength. There are also helpful dilution calculators
that can be found on homebrewing forums or homedistilling websites.
Flavouring
To flavour your pure spirit and turn it into a flavoured spirit like run or
whiskey, you need to add an essence.
Essences are available from home brew stores in pretty much any flavour
you can think of. They all have individual instructions painted on the
bottle, but you often add the contents to a bottle of 40% alcohol, give it a
shake and you have the spirit you are after.
It is ready to drink straight away, but does improve over the net few weeks.
Liqueurs often need some additional sugar or milk added, and this is
specified on the bottle.
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