Step 4: Hard Liquors.

Hard Liquors are distilled versions of beers, and wine. This is done to give the final product a higher alcohol content. A distilled wine is called a brandy, and a distilled beer is a whiskey, bourbon, vodka.etc

*Making a Hard Liquor

To make a hard liquor you must first have a still. Which is illegal to own with out a permit (I think, I know it's illegal to distill). A still is the key to making a hard liquor because like previously discussed yeast will die in more than 15% alcohol making it nearly impossible to get a higher alcohol content. Stills function on a simple process of boiling alcohol into vapor and running that vapor through copper tubing which cool the vapor down which in turn condenses the alcohol back into a more pure liquid state. The result is a hard liquor.

Now some of the more key parts. I'm sure you thinking well how does it get the alcohol to boil off with out boiling the water off. Well, alcohol has a lower boiling temperature, which is around 72'C (173'F), enabling the alcohol to be boiled off leaving less pure and less alcoholic water (and what ever was in the water, yeast, fruit/grain .etc). You must be careful though too much heat and the water will boil also which makes it less alcoholic (It's practically impossible to make a pure alcohol with out extra chemicals because of the bond between the alcohol and water).

Lately, brewers have started a new method called freeze distillation which instead of boiling off the alcohol, you freeze the water leaving you with alcohol.

After distillation some hard liquors have sugars and flavoring added to them for taste purposes, others are diluted with water after a very through distillation (2 or more times) to lower the alcohol content, and also take away flavor for mixing drinks creating a neutral liquor such as vodka or gin.
<p>the whole first paragraph is off, and so is the picture, the picture two of the drinks i can id are liquers which involve getting spirits or hard liquors and mixing them with something else to create a flavour, malibu is white rum and coconut, Frangelico uses a spirit that i am unsure what and hazelnut. tellamore dew is an irish whiskey which is a spirit, it gets its flavour by what it is made from, where and what it is stored in, whiskey has a few forms of what is used to make it, they are malt or grain, mix the two together and you get blended, bourbon is i think usually a grain whisky like jack daniels and malt whiskey is something like glenfiddich or jura, while something like johnnie walker is a blened whiskey that combines the two together, it gets its colour from what is stored in (usually wooden barrels). vodka is made from fermented potatoes simple, it doesn't get aged thats why it is clear. whisky that is straight from the still is a clear colour too. this is why whiskey and vodka generally have a harsher taste than liquers such as malibu or frangelico. none of these are are distilled versions of beer as beer is made from hops, yeast, and i think malt</p>
<p>also last para graph is incorrect, as i said before vodka is potato based, gin is juniper berrys, it is what they are made from in the beginning, not added at the end</p>
You could never go blind by fermenting and distilling <br>As you say in the disclaimer <br>I understand that its a joke but lots of people really believe that one could be blinded by drinking &quot;moonshine&quot; <br>The blinding stuff is methanol it is produced in small amounts in the fermenting processIt is also present in every storebought beer and wine in small amounts <br>A friend found his mom and dad ice cold and dead in their bed when he was around 10 <br>They died of methanol &quot;poisoning&quot; they bought foul spirits from someone <br>(who should be prosecuted or rather executed) <br>I just want to Point out that you could never be blinded by your own homemade stuff <br>Sorry for my spelling and lack of punctuations and such im Swedish ;-) <br>
Great ible, especially love the fact that youv'e included SI ( Standard International ) units ( ie degrees Celsius ). As far as I can remember yours is the first I have come across. It still puzzles me as to why a country which portrays itself as a modern, forward looking progressive culture like the US does, insists on sticking to an outdated measurement system. This is despite the vast majority of the international ( scientific and non scientific ) communties around the world adopting a universal standard. <br> <br> Great info though and really ( really, really, really ) loved the fact that I don't have to go through another ible converting every single measurement !!!
Do you know if it's illegal to distill in Australia?
If you do not own a license, distilling alcohol in Australia is illegal.
Actually it isn't illegal to distill alcohol in Australia without a licence for non commercial purposes. <br><br> For bio-fuel usage you are virtually unrestrained as long as you do not produce it for commercial purposes. Or create a hazard by producing so much that create a potentially explosive hazard, It is for this reason that large alcohol stills ( ie commercial sized ) must be licensed ( not non commercial products ). Obviously for 2 reasons firstly public safety and second large distilling companies loathe competition from anyone whatsoever.<br><br> The same applies for distilling alcohol for human consumption, only with the emphasis ( politically correct one that is ) being placed on public health and safety. In this case the law stipulates that as long as it is not for commercial use and the still cannot produce commercial quantities no license is required.<br><br> That is why there is a limit on the capacity of the home distilling kits sold here in Australia through home brew shops. There are quite a few of these home brew shops (online and off) here in Australia. Ozbrew.com is the first one that comes to mind.<br><br> PS I live in Darwin Australia home of the worlds largest commercially produced stubbie ( Beer bottle) @ 2.25 litres . Darwin is also known for consuming more alcohol per capita than any other city in the world so they take their drinking seriously here.<br><br>
'Nuther little shortcut from my youth. We used to put quart bottles of beer in the freezer, then take it out when ice crystals formed, poured it thru a strainer, taking out a lot of the water, and giving us stronger beer. Today you can buy 10-12% beer so messing with the freezer is unnecessary.
Thanks, nice refresher course for my alcohol laden brain. Some thoughts on beer (Mmmm Beer): A) Using an airlock on your wort fermentation vessel is essential to reduce the chance of contaminates, as far as I know, you will never have carbonated beer when using an airlock whatsoever. The air lock is to allow CO2 from fermentation to escape but not allow oxygen (and harmful bacteria) in. To create a carbonated brew, a small amount of priming sugar is added prior to bottling, OR, the un-carbonated beer is moved to another vessel (keg) and carbonated by pressurizing the sealed container with CO2 gas, as is the case with most serious home brewers and breweries. B) Historically, beer was made by allowing the open vat of wort to be inoculated with wild yeast much like wine, though the yeast was killed in the making of the wort, the same yeast, carried by air movement eventually made its way back to the sweet mixture. There are several Monastical breweries that use this 'natural' method to make their products to this day.
&nbsp;nice&nbsp;disclaimer&nbsp;lol absolutely love it lol&nbsp;
Excellent information Hangman, thanks for putting that together. I'd like to make a small correction to your statement..<br /> <br /> &quot;You must be careful though too much heat and the water will boil also which makes it less alcoholic.&quot;<br /> <br /> When&nbsp;ethanol and&nbsp;water are added together they actually form a&nbsp;whole new liquid that has&nbsp;its own set of laws governing it. The boiling point&nbsp;of the combined liquid will be different than either water or ethanol. Somewhere in between 78C(ethanol) &nbsp;and 100C(water).&nbsp;There is no way to overheat the liquid past its new&nbsp;boiling point,&nbsp;the temp of the vapor will hold at the new boiling point untill all the ethanol has left the wash leaving just water, at that point the&nbsp;vapor temp will hold at 100C untill all the water is gone. Your only limitation to heat input&nbsp;is your&nbsp;ability to condense&nbsp;the vapor back to a liquid at the top and the diameter of the reflux tower which allows the passage of more vapor&nbsp;without choking.<br /> <br /> I have been&nbsp;distilling my own ethanol&nbsp;for&nbsp;burning in my truck. Its a great hobby&nbsp;and is very satisfying, just dont get caught without a permit. &nbsp;:)&nbsp; Good luck!<br /> <br /> Bobbydog71<br /> &nbsp;<br />
thank you... that's all I have to say. (tear!) I have been looking for a decent basics guide for a while. good stuff to know! :)
Not a problem.
As you said you would alter your instructable form comments I might as well ask; can you add the celcius scale onto the farenheit temperatures Thanx
I apologize for not seeing this comment earlier Celsius measurements have been added to the instructable. Thank you for bringing this up.
stills are not illegal to own in the US. stills can be used for making perfume, making distilled water, or even for distilling ethanol to fuel your car, but not for distilling alcohol for drinking. what the difference is between distilling for your car and distilling for pleasure, i know not. probably a license or permit. that being said making whiskey at home is one of the most enjoyable things i have ever done in my apartment. i'll be posting soon an instructable on how to build a cheap and effective still.
Awesome, I usually drink 'round 2 bottles of wine at dinner with friends...But I suppose its kinda disgraceful to the wine connoisseur. I guess I'm like the blue collar wine drinker. hahaha
wow. this is relay good. very informative. thanks :)
I read through the whole thing, I found it facinating =)<br/>

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