Aussie Brewmakers

Always clean, sterilise and rinse every piece of equipment at every stage. Don’t cut corners, always use brewers sterilising powder/solution and don’t use the dishwasher!

Always use good quality products, including the best quality water available.

Always keep a record of all stages to include dates, quantities, hydrometer and alcohol readings etc.

Stage 1 – Fermentation

This stage is for use with 8kg dextrose/sugar and 1 packet of Alcotec 48 yeast. If you are using another brand of yeast, follow their instructions as quantities and temperatures will vary.

1. Fill fermenter with hot water up to the 21 litre mark to a temperature of 40°C
   
   

   Important: The volume and temperature are critical so you must have this right before proceeding.

   
    
2. Add 8kg of dextrose/sugar and stir well to dissolve it completely.
3. Add 1 packet  Alcotec 48 yeast.
4. Screw the lid on, install the heater (if available) and fit the grommet and airlock (after having put a small amount of water into it). Check the seal on the fermenter by pressing your thumb on the top of the lid and checking for movement in the airlock.  Leave the fermenter in a warm place, ideally 20 -25°C. Fermentation should start within 24-48 hours and take 3-7 days.
5. When the airlock stops bubbling, fermentation should be complete. Use your hydrometer to confirm this and write it down. It should be about 990. Then wait 1-2 days and take another reading. If the two readings are the same, fermentation has finished. If not, take a reading every day until it is.
6. f. After fermentation has been confirmed, switch off the heater and clear the wash. This is achieved by using one of the following methods:
   1. Place the fermenter in a cold place and leave for 48 hours to settle; or,
   2. Add Alcotec Turbo Klar and follow the directions on the packet.
7. The wash should contain about 20% alcohol and can now be distilled to increase the strength or if only 20% is required, proceed to Stage 3.

Stage 2 - Distillation

This stage is for use with a 5 litre Super Reflux Still. If using anything else, follow their instructions.

1. Assemble the still.
2. Pour 5 litres of the wash into the pot, leaving the sediment behind.
3. Fit the lid, condenser, hoses and thermometer onto the still.
4. Switch it on.
5. Connect the water inlet tube to the cold water tap and put the water drain tube into the sink. Place a graduated jug under the distillate tube.
6. Keep an eye on the temperature. When it is reaches 50°C, turn the cooling water tap on and adjust the flow rate to 500ml per minute at a room temperature of 20°C. Slightly increase the flow if the temperature is higher and decrease if it is lower.
7. When it reaches 79°C, the distillate will start flowing. Collect the first 50ml and discard it. This is the nasty part and is called the head
8. Next, start collecting the good alcohol which should be at about 80% but ensure the distillate tube is above the level of the spirit in the collecting vessel. Only collect the spirit when the temperature is 79-92°C.
9. When it reaches 85°C, adjust the cooling water flow rate to 600ml per minute but do not exceed this rate.
10. After collecting 950ml or when the temperature reaches 92°C stop collecting, turn the still off, then the water. Anything after this will be of very poor quality. Record the volume collected.
11. Repeat the above process until all the wash has been distilled. From the original wash you should have almost 4.8 litres of alcohol @ 80%.
12. Wash every part of your still in warm water with a mild detergent as soon as it has cooled down. The ceramic saddles are reusable and if they become stained soak in Coca-Cola overnight. Rinse all equipment in warm water
13. Measure the temperature of your spirit and adjust to a room temperature of 20°C (ie; Leave in a warmer or cooler place). Then, measure the alcohol strength with a spirit hydrometer.

Stage 3 - Carbon Filter Treatment

This stage is for use with a Z filter system and makes the alcohol taste and smell clean.

1. Add water to the spirit to a strength of 50% alcohol. (The Z filter won’t work if it is above 50%). Use the following calculation to work this out:
   Litres collected x % alcohol / 50% = Total litres to be made 
   For example; 4.8 x 80 / 50 = 7.68 
   Total litres – Litres collected = Litres to be added
   For example; 7.68 – 4.8 = 2.88 litres water to be added.     
   Add clean water, and then using your spirit hydrometer check it again to make sure.

   (Please note: The spirit hydrometer is calibrated at 20°C. Use a correction table to adjust).

2. Assemble your filter as per the instructions. Make sure it is backwashed 3 times.
3. Place the header pail on a bench or table. Connect the filter but make sure the tap is turned off. Then, pour the spirit into it.
4. Place the collecting pail on the floor underneath the filter and connect. Open the tap. After all the spirit has passed through the filter, empty the spirit into the header pail and filter again.
5. Empty the spirit back into the header pail, disconnect the filter, then fill your clean spirit bottles – leaving enough space to add the flavouring.
6. Disassemble the filter system and discard the carbon. Wash all parts thoroughly in cold water and make sure all carbon pieces are removed.

Stage 4 - Flavouring

The final stage involves making the finished product.

1. Add clean water to the spirit to lower it to 40% alcohol (which is what most bottle shop spirits contain). Use the same Formula as per Stage 3 then check the strength of the final spirit with the spirit hydrometer.
2. For making spirits, add 10ml flavour essence per litre spirit and adjust according to taste. Use the trial and error method to work it out.
3. For making liqueurs, follow the manufacturer’s directions.
4. You can also experiment with other additives such as Oak, Liquid Glucose, Aging Syrup, Caramel Colouring, etc.

Enjoy!