The Complete Guide to Fermentation and Distillation: A Comprehensive Manual for Brewing, Fermenting, and Distilling Craft Beverages

A Comprehensive Manual for Brewing, Fermenting, and Distilling Craft Beverages

From your first home-brewed pale ale to a properly aged spirit, this exhaustive manual takes craft beverage makers through the complete science and practice of fermentation and distillation, across six comprehensive parts and 27 chapters.

Highlights include:

Fermentation Fundamentals — the science of fermentation, yeast selection and management, water chemistry, and essential equipment

Beer Brewing — the complete brewing process, extract brewing for beginners, all-grain techniques, hop selection, beer styles, and kegging and carbonation

Wine Making — wine from grapes, country and fruit wines, traditional mead, and clarification and stabilization

Distillation Theory and Practice — the science of distillation, still types and construction, running the process safely, and a full chapter devoted to safety and legal considerations

Specific Spirits — whiskey and bourbon, rum, brandy and fruit spirits, vodka and neutral spirits, and gin

Advanced Techniques — oak aging, blending and proofing, flavoring and infusions, and a comprehensive troubleshooting guide

Rounded out with conversion charts, an ingredient sourcing guide, a full glossary, and a complete recipe index, this manual is written for serious hobbyist brewers and fermenters — with clear, prominent guidance throughout on the legal and safety considerations involved in distillation specifically.

Home distillation of spirits is subject to strict legal regulation in many jurisdictions, including a federal permit requirement in the United States. This book is intended for educational purposes; readers are responsible for understanding and complying with all applicable local, state, and federal laws.