U.S. CRAFT DISTILLING

Vintage Dated February 20, 2010

CRAFT DISTILLERS
Over 200 Operational, Licensed Craft Distilleries in 33 States ...

ALABAMA
* Conecuh Ridge Distilling - 101 B W. Elm St., Troy 36081 - (334) 808-1171

ALASKA
* Alaska Glacier Vodka - 5432 E. Northern Lights Blvd., Ankorage 99508- (907) 250-1529 - wbobrick@alaska.net

ARIZONA
* High Spirits Distillery - 15 N. Agassiz St., Flagstaff, 86001 - (928) 773-8950 – www.arizonahighspirits.com

CALIFORNIA
* Anchor Distilling Co. -1705 Mariposa St., San Francisco 94107 - (415) 863-8350 – www.anchorbrewing.com - Old Portero Rye & Potero Gin

* Cobble Creek Vineyard - 1315 N. Bethel Rd., Templeton 93465 - (805) 238-2602 - www. castorocellars.com- Harvest Zinfandel Port

* Distillery 209 - Pier 50, Shed B, San Francisco 94102 - (415) 563-0920 - www.distillery209.com - 209 5xd Gin

* Domaine Charbay - 4001 Spring Mt. Rd., St. Helena 94574 - (707) 963-9327 – www.charbay.com - Grappa di Marko, Nostalgie walnut liqueur, Pastis, Charbay Rum, Tahitian Vanilla Bean Rum, Hop Flavored Whiskey

* Essential Spirits - 144 A S. Whisman Ave., Mt. View - (650) 962-0846 - www.essentialspirits.com - Classick Grappa

* Germain-Robin - 1110 Bel Arbres
Redwood Valley 95470 – (707) 485-0670 - www.germain-robin.com - Select Barrel XO, Single Barrel Pinot Noir and Colombard grape brandies, Anno Domini, Old Havana, Shareholders’ Reserve Brandy

* Ironside Vineyards - 1894 Six Mile Rd., Murphys - (209) 728-1251 - www. ironstonevineyards.com - Creekside apple brandy, Creekside grappa

* Jepson Vineyards - 10400 S. Hwy. 101, Ukiah 95482 - (800) 516-7342
- www.jepsonwine.com - Rare Brandy, Signature Reserve Brandy, Old Stock Brandy

* Modern Spirits - 168 W. Pomona Ave., Monrovia 91016 – (626) 771-9469 – www.modernspiritsvodka.com - Vodkas, including Black Truffle, Candied Ginger, Celery, Popcorn, Chocolate Orange, Grapefruit Honey, Pear Lavender and tea

* Mosby Winery - 9496 Santa Rosa Rd., Buellton 93427 – (800) 706-6729 -
www.mosbywines.com - Grappa di Traminer Brandy, Distillato di Prugne Brandy, Acqua di Lampone Brandy

* Oak Ridge Winery - 6100 E. Hwy 12, Lodi 95240 - (209) 369-4758 – www.oakridgewinery.com - Royal Ridge Port, Royal Ridge White Port, Royal Ridge Sherry, Silk Oak Zinfandel Port

* Osocalis Distillery - 5579 Old San Jose Rd., Soquel 95073 - (831) 477-1718 - www.osocalis.com - Rare Alambic Brandy

* UC - Pioneer Spirits - 2290 Ivy St #10, Chico 95928

* St. George Spirits - 2601 Monarch St., Alameda 94501 - (510) 769-1601 - www.stgeorgespirits.com - Hangar One Vodka, St. George Single Malt Whiskey, De Profundis 20-Year-Old Bartlett Pear Brandy, Heirloom Apple Brandy, Aqua Perfecta Pear, Raspberry, and Cherry Kirsch Eau de vie, Aqua Perfecta Zinfandel Grappa, Aqua Perfecta Raspberry Liqueur, Pear Liqueur

* St. James Spirits - 5220 4th St., Unit 17, Irwindale 91706 - (626) 856-6930 - www.saintjamesspirits.com - St. James Spirits Pineapple Brandy, Royale Hawaiian Pineapple Rum, “Mojo” Lime Vodka, St. James Spirits Kirsch Brandy, “California Gold Agave” Tequila, “Peregrine Rock” Whisky, St. James Spirits Zinfandel Grappa

* Sarticious Spirits - 427 A Swift St., Santa Cruz 95060 - (831) 471-9090 – www.sarticious.com - Sarticious Gin

* Solomon Tournour Co. - 5900 Central Ave., Calpella 95418 - (707) 485-5112

* Stillwater Distilling - 611 2nd St., Petaluma 94952 - (707) 778-6041 – www.stillwaterspirits.com

COLORADO
* Castle Peak Spirits - Box 214, Wolcott 81655

* Grand Mesa Distillers - 24977 Cactus Park Rd., Cedaredge 81413

* Peach Street Distillers - 144 S. Kluge Avenue, Bldg. #2 , Palisade 81526 - (970) 464-1128 – www.peachstreetdistillers.com - Jack and Jenny Pear, Peach and Plum Brandies, Goat Vodka, Colorado Gin and Bourbon.

* Peak Spirits - 26567 North Rd., Hotchkiss 81419 – (970) 835-3677 – www. PeakSpirits.com

* Stranahan's Colorado Distillery - 2405 Blake St., Denver 80205 - (303) 296-7440 – www. stranahans.com

CONNECTICUT
* Connecticut Valley Distillers - 148 Forest St., Manchester - (860) 649-8599

* Westford Hill Distillers, 196 Chatey Rd., Ashford 06278- (860) 429-0464
(860) 429-0464 -
www.westfordhill.com - - Pear William, Kirsch, Framboise, Eau de vie, aged Apple and Plum Brandies

DELAWARE
* Dogfish Head Brewing & Distilling - 320 Rehoboth Ave., Rehoboth Beach 19971
- (302) 226-BREW (2739) - www.dogfish.com - Rum, vodka, Dogfish Jin, Dogfish Ta-Kee-La

FLORIDA
* Cristal Clear Spirits - P.O. Box 371445, Key Largo 33037 - (305) 923-1559
- www.cristalclearspirits.com - PalmVodka, Pirate’s Choice Key Lime and Molasses Reef Rum

* Fat Dog Spirits, LLC, 3212 N. 40th St. #701, Tampa, FL 33605 - (813) 620-6716 - www.touchvodka.com - Touch Vodka Fat Dog Spirits

HAWAII
* Haleakala Distillery - 530A Kealaloa Ave., Maui 96768 - (808) 280-6822 – www.Haleakaladistillers.com - Mo Betta Silvah, Gold, Dark, and Da Bomb Rum

* Kolani Distillers - 500 Baldwin Ave., Paia 96779 – (808) 579-8032 – www.klanidistillers.com - Kolani Rum

IDAHO
* Bardenay Restaurant and Distillery - 610 Grove St., Boise - (208) 426-0538 - www.bardenay.com

* Koenig Distillery & Winery - 20928 Grape Ln., Caldwell 83607 - (208) 455-8386

ILLINOIS
* North Shore Distillers - P.O. Box 279, Lake Bluff 60044 - (847) 574-2499

* PP-Moonshine Distillery - 1824 W. Division, Chicago - (773) 862-8686

INDIANA
* Huber Starlight Distillery - 19816 Huber Rd., Borden - (812) 923-Wine

IOWA
* Cedar Ridge Winery & Distillery - 501 7th Ave SE., Suite B, Cedar Rapids - (319) 362-2778.

* Templeton Rye Spirits - Templeton - www.templetonrye.com - Templeton Rye

KANSAS
* High Plains Inc. - 1807 S. 2nd St., Leavenworth 66048 - (913) 547-0254

LOUISIANA
* Celebration Distilling Corp. - 2815 Frenchman St., New Orleans 70122 - (504) 945-9400 - New Orleans Rum

* Noble Spirits LLC - 2315 Crestview St., New Orleans 70065 - (504) 723-1966

MAINE
*Maine Distilleries LLC - 437 Route One, Freeport - (207) 865-4828 – www.coldwatervodka.com - Cold Water Vodka

MARYLAND
* UC - Blackwater Distilling - 217 Hanover St., Annapolis 21401 – (443) – 794-9374 -www.blackwaterdistilling.com

MASSACHUSETTS
* Nashoba Distillery - 100 Wattaquadock Hill Rd, Bolton – (978) 779-5521- nashobawinery.com - Foggie Bog Eau de Vie, Nashoba Vodka, Cherry Eau de vie, Vidal Grappa, Raspberry eau de vie, Elephant Heart Plum-infused Brandy, Silk Peach Brandy, Apple Brandy, Elderberry Brandy, Baerenfang Fruit and Honey Blended Brandy, Northern Comfort Brandy, Johnny Hop Apple and Hop Flower-infused Brandy

* Triple Eight Distillery - 5 Bartlett Farm Rd., Nantucket 02554 - (508) 325-5929 - Triple Eight Vodka, Triple Eight Orange Vodka, Hurricane Rum, Gale Force Gin, Notch Whiskey

MICHIGAN
* Chateau Chantel - 15900 Rue De Vin, Old Mission Peninsula, Traverse City - (231) 223-4110 – www.chateauchantal.com - Cherry Eau de vie, “Cerise” Cherry Port

* Corey Lake Orchards - 12147 Corey Lake Rd., Three Rivers - (616) 244-5690 – www. coreylakeorchards.com

Distillery at Black Star Farms - 10844 E. Revold Rd., Suttons Bay 49682 – (231) 271-4970, ext 114 - www.blackstarfarms.com - Silver Tree Vodka, Leopold’s Gin, Georgia Peach Flavored Whiskey

* UC- Michigan Distilling & Brewing Co. - 1093 Highview Dr., Webberville 48892 - (517) 521-3600

* Michigan State University, 206 Farrall Hall, E. Lansing 48824 - (517) 353-4565

* New Holland Brewing Company - 66 E. 8th St., Holland 49423 - (616) 355-6422 – www.newhollandbrew.com

* Round Barn Winery & Distillery - 10983 Hills Road, Baroda 49101 - (800) 716-WINE – www. roundbarndistillery.com

* St. Julian Wine Company - 716 S. Kalamazoo St, Paw Paw 49079 - (269) 657-5568 – www.stjulian.com

* Uncle John's Cider Mill - 8614 N. US 27, St. Johns 48879 – (989) 224-3686
- www. ujcidermill.com

MINNESOTA
* 45th Parallel Spirits - 3001 Lincolyn St. NE, Minneapolis 55418 – (612) 789-9586

* Glacial Grain Spirits - 7794 Fountain Ln., Maple Grove 55311 – (612) 414-1752 - ww.shakersvodka.com

MISSOURI
Missouri State University - 9740 Red Springs, Mt. Grove 65711 – www.missouristate.edu

MONTANA
Free Spirit Distilling - 2123B 1st Ave. N., Billings 59101 – (406) 245-0919 - www.yellowstone-brew.com

NEBRASKA
The Solas Distillery - 17070 Wright Plaza, Omaha 68130 – (402) 778-0100 - www.upstreambrewing.com

NEW HAMPSHIRE
* Flag Hill Winery & Distillery - 297 N. River Rd., Lee 03824 - (603) 659-2929 – www. flaghill.com - General John Stark Vodka

NEW MEXICO
* Sunshine Spirits - 25 Winery Rd., Bosque 87006 - (505) 903-2659

NEW YORK
* Castle Spirits - 18 Quickway Rd., #201, Monroe 10950 – (845) 783-8728

* Knapp Vineyards - 2770 County Rd. 128, Romulus 14541 - (800) 869-9271 – www.knappwine.com

* Stoutridge Vineyard - 9 Ann Kaley Ln., Marlboro 12542 – (845) 236-7620 – www.stoutridge.com

* Swedish Hill Vineyard - 4565 Rt. 414, Romulus 14541 - (315) 549-8326 - www. swedishhill.com

* Tuthilltown Spirits Distillery - 14 Gristmill Ln., Gardiner 12525 – (845) 255-1527 – www.Tuthilltown.com - Heart of the Hudson Vodka, “V” Vodka, Old Gristmill Authentic American Corn Whiskey & Hudson Baby Bourbon

* Warwick Valley Winery & Distillery - 114 Little York Rd., Warwick 10990 - (845) 258-4858 – www.WVwinery.com

NORTH CAROLINA
* Piedmont Distillers - 203 E. Murphy St., Madison 27025 - (336) 445-0055 - www.catdaddymoonshine.com - Catdaddy Carolina Flavored Moonshine

OHIO
* Woodstone Creek Winery & Distillery - 3641 Newton Ave., Cincinnati 45207 - (513) 569-0300 - www.woodstonecreek.com

OREGON
* Bendistillery - 1470 NE 1st St., #800, Bend 97701 - (541) 318-0200 – www.bendistillery.com - Cascade Mountain Gin & Crater Lake Vodka

* Brandy Peak - 18526 Tetleey Rd., Brookings 97415 - (541) 469-0194 - www.brandypeak.com

* Clear Creek Distillery - 2389 NW Wilson., Portland 97210 - (503) 248-9470 - www.clearcreekdistillery.com - Eau de vie Poire Williams

* House Spirits Distillery - 2025 SE 7th, Portland 97214 - (503) 219-2219- www.medoyeff.com

* McMenamins Edgefield Distillery - 2126 SW Halsey St., Troutdale 97060 - (800) 789-8850 - www.mcmenamins.com.

* Ransom Spirits - 1025E NW 9th St., Corvallis 97330 – (541) 738-1565 – www. ransomspirits.com

* Rogue Distillery - 1339 NW Flanders, Portland 97209 - (503) 222-5910 – www.rogue.com

Rogue Distillery - 2320 SE OSU Dr., Newport 97365 – (541) 867-3670 – www.rogue.com

Stringer Orchard Wild Plum Winery - Box 191, Hwy 395, New Pine Creek 96735 – (530) 946-4112 - www.stringersorchard.com

PENNSYLVANIA
* Keystone Distillery - 120 E. Baltimore Pike, Media 19063 - (610) 566-2867

* Philadelphia Distilling - 12285 McNulty Rd. - #105, Philadelphia 19154 - (215) 671-0346 - Bluecoat American Dry Gin

RHODE ISLAND
* Newport Distilling Co. – 307 Oliphant Ln. - #3, Middletown 02842 - (401) 849-5232


TENNESSEE
* Prichards Distillery –11 Kelso Smithland Rd., Kelso 37348 - (931) 433-5454 - www.prichardsdistillery.com - Prichard's Fine Rum

TEXAS
* Tito Beverage - Fifth Generation Inc. - 12101 Moore Rd., Austin – (888) 278-2755 - www.titos-vodka.com - Tito's Handmade Vodka

VERMONT
*CD-The Vermont Distilling Co. – www.vermontspirits.com (802)-748-6550 (voicemail) & (203) 622-6314 – PO Box 272 (620 Keyser Hill Road), St. Johnsbury, VT 05819 – Vermont Gold, Vermont White and VS Limited Release Vodka

* Flag Hill Farm - 135 Ewing Rd.,
Vershire 05079 - (802) 685-7724 - www.flaghillfarm.com

* Green Mountain Distillers -192 Thomas Ln.,
Stowe 05672 - (802) 253-0064 - www.stowedistillery.com

VIRGINIA
* Belmont Farms – Virginiamoonshine - 13490 Cedar Run Rd., Culpeper 22701 - (540) 825- 3207 - www.virginiamoonshine.com - Virginia Lightning Corn Whiskey

* Copper Fox Distillery - 9 River Ln., Sperryville 22740 – (540) 987-8554 - www.copperfox.biz

* Mt. Vernon Ladies Association - George Washington Distillery - 3200 Mt. Vernon Hwy., Mt. Vernon 22121 - (707) 780-2000 – www.mountvernon.org

WASHINGTON
* Dry Fly - 1003 E. Trent St., Spokane - (509) 489-2112

WEST VIRGINIA
* Forks of Cheat Winery – 2811 Stewartstown Rd., Morgantown 26508 – (304) 599-8660 – www.thbigdeal.com

* Isaiah Morgan –45 Winery Ln., Summersville 26651 - (304) 872-7332 – www. kirkwood-wine.com

* West Virginia Distilling Co. - 1425 Saratoga Ave. Suite C., Morgantown 26505 - (304) 599-0960 - www.mountainmoonshine.com

WISCONSIN
* PP - AEppelTreow Winery & 'Stillery - 1072 288th Ave., Burlington 53105 - (262) 878-5345 - www.appletrue.com

* PP - Chateau St Croix Winery & Vineyard - 1998A State Road 87, St. Croix Falls 54024 - (715) 483-2556 - www.chateaustcroix.com

* CD - Death's Door

* PP - Door Peninsula Winery - 5806 Hwy 42, Sturgeon Bay 54235 - (920) 743-7431 X134 - dcwine.com

* 45th Parallel Spirits, LLC - 1570 Madison Ave., New Richmond 54017 - (612) 790-1603 - www.45thparallelspirits.com

* Great Lakes Distillery - 3950 N. Holton St 53212 - (414) 431-8683 - www.greatlakesdistillery.com - Rehorst Premium Milwaukee Vodka & Gin

* PP - Wollersheim Winery - (608) 643-6515

* Yahara Bay Distilling - 3118 Kingsley Way, Madison 53713 - (608) 692-1858

CODE:
CD= Contract Distiller
UC= Under Construction
PP = Proposed


CRAFT DISTILLERY MANUFACTURERS

* Bavarian Breweries & Distilleries, Inc.,
5041 Coolidge Avenue, Culver City, CA 90230 - (310) 391-1091 - potstills.com

* Bosco Engineering
boscoengineering@tpg.com.au

* Brewhouse (America) Inc.
5870 Park Vista Circle, Suite 302, Keller, TX 76248 - (817) 271-8041 - brewhaus.com

* Christian Carl GMBH
Ziegelstr.21a - e, 73033 Göppingen - Germany - Tel: +49 - 7161 - 97830 - www.christiancarl.comy

* Copper Moonshine Stills
7225 Chastain Rd., Mulberry, AR 72947 - (479) 997-8013 - coppermoonshinestills.com

* Desti Lab
desti-lab.com

* Dogwood Energy LLC"
301 N. Jackson St. - P.O. Box 875, Tullahoma, TN 37388 - (931) 563-2308

The Essential Oil Company
8225 SE 7th Ave., Portland, OR 97202 - (800) 729-5912 - essentialoil.com

* Forsyth's of Rothes
Rothes, Moray, Scotland, AB38 7AD - Tel: +44 (0)1340 831787

* Gert Strand AB
Krangatan 2, 211 24 Malmo, Sweden - Tel: +46 40 183025 - strand@partyman.se (see Brewhaus America)

* Haas
HAAS.int@t-online.de - Tel: 0049 2261 66115

* Hoga
4400-469 V.N. Gaia, Portugal - (514) 873-6848 - hoga.com

* Arnold Holstein GmbH
Brennerei-Einrichtungen, Am Stadtgraben 15, D-88677 Markdorf, Germany - Tel: +49 (0) 7544 / 9528-0 - a-holstein.de

* Mile Hi Distilling
P.O. Box 150110, Lakewood, CO 80215 - (720) 635-7740 - milehidistilling.com

* Oregon Copper Bowl
P.O. Box 5859, Eugene, OR 97405 - (541) 485-9845 - oregoncopperbowl.com

* Revenoor Co.
P.O. Box 602, Yamhill, Oregon 97148 - (503) 662-4173 - terry@revenoor.com

* Saguenay International
(450) 451-0644 - Pegasus@gin-vodka.com - gin-vodka@haw.ca

* Robert R. Sebert
283 John St., Orillia, Ontario, Canada, L3V 3J1 - (705) 325-4790 - encode.com

* Spirits Unlimited
spiritsunlimitedco.nz

* StillSpirits
stillspirits.com

* Vendome Copper & Brass Works Inc.
729 E. Franklin St., Louisville KY 40202 - (502) 587-1930 - vendomecopper.com


PUBLICATIONS

* The Alaskan Bootlegger's Bible - Leon Kania
This book covers beer, wine, liqueurs and yes, moonshine. Fun to read, with many recipes. Ever wonder how a still is made? Well wonder no more. While it's illegal to use a still for producing an alcoholic beverage, the illustrations are so complete you could build one.

* The Alcohol Textbook
Textbook for the Alltech Alcohol School. It covers production aspects of most alcoholic beverages and associated techniques.

* Artisan Distilling - Prof. Kris Berglund, UM-E. Lansing

* Carriage Still - John Stone
This book describes the construction on an elegant, state-of-the-art fractionating still. The glass still-head and stream-splitter require the services of a glassblower, but the copper column, boiler and cabinet can easily be made by the average handyman.

* The Compleat Distiller - Mike Nixon & Mike McCaw
There has never before been a book published on the subject of home distillation as comprehensive as this. Every aspect is covered, from first principles to a clear explaination of the science behind it all. High yield fermentation techniques to still styles. No myths, no guesswork. Just tested and proven facts and designs.

* The Complete Practical Distiller - M.L. Byrn (1875)
A beautiful reprint of the classic American distilling book. Topics covered include whisky, rum, gins, brandies, and early American distilling practices.

* Fermented Beverage Production
The second edition of a popular book on many aspects of the production of fermented beverages. Topics covered include: Alcoholic Beverage Fermentations, Beers, Cider, White Wines, Red Wines, Sparkling Wines, Fortified Wines, Cognac, Armagnac, Whisky, Rum, Vodka, Gin, Liqueurs, and Tequilas.

* Home Distillation Handbook
How to distill quality alcohol at home inexpensive and safely. Possibly the best-written book on the subject, it describes how to make alcoholic spirits at home. This is an excellent book for the beginner, taking you through the basics of exactly how distillation works, giving you a better understanding of the entire process.

* The Lore of Building a Still - Kathleen Howard and Norman Gibat
A primer on the production of alcohol for food and fuel. Gives a good range of cheap and easy stills that can be made from pressure cookers and other kitchen items. The information given in the book is not intended to encourage the manufacture of alcohol.

* Making Gin & Vodka - John Stone
John Stone gives detailed instructions on how to make a a scientifically designed fractionating still which is particularly suitable for the production of high-purity spirits such as vodka and gin. It is designed to teach the reader on how to produce Vodka and Gin, including discussions on fermentation, distillation, and equipment.

*Making Pure Corn Whiskey - Ian Smiley
Ian Smiley has written a book on home distillation of corn whiskey. It discusses important concepts such as how to make a home still, how to make the cuts for whiskey, etc.

* Moor Mountain Spirits - Joseph Earl Dabney
The Continuing Chronicle of Moonshine Life and Corn Whiskey, Wines, Ciders & Beers in America's Appalachians

* Moonshine Made Simple & Still Makers Manual - Byron Ford

* The Practical Distiller - Samuel M'Harry (1809)
When published nearly 200 years ago, this was only the second American book on distilling. The book documents early American whiskey production, including techniques that were the pre-cursors to those used in the production of Bourbon and Tennessee whiskey. It is an essential read for whiskey and distilling fans.

* The Practical Handbook on the Distillation from Farm Products - David J. Goldsmith
To the majority of persons alcohol denotes liquor. That it is used to some extent in the arts, that it is a fuel, is also common knowledge, but alcohol as a source of power, as a substitute for gasoline, petroleum, and kindred hydrocarbons was hardly known to the generality of Americans until the passage of the "De-naturing Act" by Congress in 1906.
The Practical Handbook on the Distillation of Alcohol from Farm Products, published in 1922 during Prohibition, includes the process of malting, mashing and macerating, fermenting and distilling alcohol from grain, beets, potatoes, molasses, etc. with chapters on alcoholometry and the de-naturing of alcohol for use in farm engines, automobiles, launch motors, and in heating and lighting, with a synopsis of the New Free Alcohol Law and its Amendment and the Government regulations.

* Whisky Technology, Production, and Marketing
Features information on just about every aspect of whisky production. Topics include: History, Raw Materials, Grain Whisky, Yeast, Fermentation, Batch Distillation, Grain Whisky Distillation, Maturing, Blending, Analysis, and Marketing.


DISTILLING PRODUCTS

* BREWHOUSE (AMERICA) INC.
5870 Park Vista Circle, Suite 302, Keller, TX 76248, TX - (817) 271-8041

* ELECTRODES DIRECT
ElectrodesDirect.com
.
* GERT STRAND AB
Krangatan 2, 211 24 Malmo, Sweden - Tel: +46 40 183025 - strand@partyman.se (see Brewhaus America)
- 24-Hour Turbo Yeast
- 48 Hour Turbo Yeast
- Gert Strand has developed two new Turbo Yeasts. These two Turbos - one making 14% alcohol and the other making 16-18% alcohol - ferment so perfectly that there is no other yeast, worldwide, that compares.
The Gert Strand Turbo Yeast is tailor-made for the AmazingStill - and is the only yeast in the world that will be recomended for the still - and here's a tip: our Turbo Yeast will improve all distillation. There is only one condition: air temperature must be maximum 30ºC (86ºF) and mash volume a maximum of 25 litres (6.604 US gallons): if this yeast ferments in too warm an environment, it will produce a lot of unwanted byproducts.

* HAMBLETONTON BARD
Puddlebank House, Ireland Close, Staveley S43 3PE, UK - (360) 519-5352 - hambletonbard.com
- Alcotec 6 Turbo Yeast (or just Alcotec - the "6" means it ferments 6 kgs of sugar in 25 litres) It will ferment 14% of alcohol in 3 days. It performs best in 25 litres but you can increase the volume somewhat (i.e.2 sachets and 50 litres). Larger volumes are possible but best with temperature control (cooling equipment). Without cooling of large batches fermentation will stick too soon at a low alcohol level.
Fermentation is over at s.g. 985 (approximately). Don't make the common mistake and assume that s.g. 1000 (0 on some hydrometers) means finished - there will be 2% more alcohol still to come! Always check s.g. and if fermentation sticks too high, there is probably a temperature problem. Have a look in our turbo yeast tips section for troubleshooting.
- Alcotec 8 (ferments 8 kgs of sugar in 25 litres) It is very difficult to make a high alcohol superyeast but Alcotec 8 was the first major brakethrough in the world. In only 5 days, it will produce nearly 20% of alcohol from 8 kgs of sugar in 25 litres total volume.
The drawback with a high alcohol turbo is that it is more temperature sensitive than the "low alcohol" type. You MUST keep the liquid temperature below 24-25 C at all times or your fermentation will stick too high.

- Alcotec 48 is the next generation of high alcohol Turbo's. It is a "dual" turbo, you can choose if you want to ferment 14% alcohol in 2 days or 20% in 5 days and it is also much more temperature tolerant than the Alcotec 8. This turbo was launched in 2003.
- Alcotec 24 was launched in 2002 and is now one of the leading superyeasts in the world with exports to a large number of countries. We developed and produced the worlds first 24-hour turbo in 1999. This is the Willes 24, sold on the Scandinavian market. This is an increadible breakthrough in fermentation technology - it really produces some 12-13% alcohol in 24 hours. You have never seen a fermentation like this before, it's more like an alcohol explosion.

* MILE HIGH DISTILLING
P.O. Box 150110, Lakewood, CO 80215 - (720) 635-7740 - milehidistilling.com
"48-Hour Turbo Yeast"
- the most advanced turbo yeast available to the distilling industry. Mile Hi Distilling is believed to be the first distilling equipment supplier to carry its own brand of turbo yeast. It includes easy-to-understand instructions in gallons and liters.
- Vodka Star - Recommended for pot still users who want the performance of a reflux still out of a pot still. Its ability to produce one of the cleanest wash is truely ingenious!
- 2-Stage Clearing Agent - Clear your wash brilliantly in mere 12-48 hours instead of a whole week or more.

* STEINBART WHOLESALE LTD.
6600 NE Portland Hwy., Portland, OR 97218 - (503) 281 3941 - usa@stillspirits.com

* WHITE LABS
YEAST - Dried
- SuperStart – Active dry yeast for use in fuel ethanol and beverage fermentations. It contains a selected strain of saccharomyces cerevisiae distillers yeast in a highly concentrated and stable form. Available in 20 kilogram & 500 gram packages.

- Danstil EDV 493 – Active dried yeast which was isolated and selected by INRA Guadeloupe on cane molasses. For use in beverage fermentations. Available in 500 gram package.

YEAST – Stabilized Liquid
- Thermosacc – Fresh yeast for use in fuel ethanol and beverage alcohol fermentations. This yeast was selected for user in high-gravity fermentation at high temperatures and high sugar and alcohol concentrations. Available in 18 kg pails.

YEAST NUTRIENTS
- AYF 1177 – This yeast nutrient for use in fuel ethanol and beverage alcohol fermentations. It contains a proprietary blend of plant extracts and is formulated to provide yeast with the correct nutrient balance. Available in 18 kg pails.

ENZYMES
- Alcoholase II (Glucoamylase)– This is a fungal glucoamylase or amyloglucosidase enzyme for use in the production of fuel ethanol and beverage alcohol. Available in 18 kg pails.

High T (Alpha-Amylase) – This is a thermostable bacterial alpha-amylase enzyme used in the production of beverage alcohol. Available in 18 kg pails.

EDUCATIONAL MATERIALS
- The Alcohol Textbook (4th Edition) – The reference for the beverage, fuel ethanol industrial alcohol industries.

For more information and pricing on these White Labs products, as well as our complete line of fermentation products, please contact White Labs at 888-593-2785 or info@whitelabs.com


WOODEN BARRELS
* Brown-Foreman Cooperages - Blue Grass Cooperage - Mendecino Cooperage
- Main Office: P.O. Box 37210, Louisville, KY 40233 - (800) 364-6004, ext. 564 or (502) 364-4564

* World Cooperage - Independant Stave - Kentucky Cooperage
- Headquarters: Lebanon, Missouri - 417-588-4151 - contact@independentstavecompany.com
- Sales: 2557 Napa Valley Corporate Way, Suite D, Napa, CA 94558 - 707-255-5900 - email: contact@worldcooperage.com


RECIPES

* Corn Whiskey**
INGREDIENTS:
10 lbs. Whole kernel corn, untreated
5 Gallons Water
1 Cup Yeast, champagne yeast starter

DIRECTIONS:
Put corn in a burlap bag and wet with warm water. Place bag in a warm dark place and keep moist for about ten days. When the sprouts are about a 1/4" long the corn is ready for the next step. Wash the corn in a tub of water, rubbing the sprouts and roots off. Throw the sprouts and roots away and transfer the corn into your primary fermenter. With a pole or another hard object mash the corn, make sure all kernels are cracked. Next add 5 gallons of boiling water and when the mash cools add yeast. Seal fermenter and vent with a water sealed vent. Fermentation will take 7-10 days. When fermentation is done, pour into still filtering through a pillow case to remove all solids.

* Rye Whiskey**
INGREDIENTS:
7 lbs. Rye
2 lbs. Barley
6 Gallons Water
3 Grams Yeast
1 gram Ammonium-fluoride

DIRECTIONS:
Heat water to 70 degrees and then mix in malt and grain. While stirring the mixture slowly heat to 160 degrees (raise temperature 5 degrees every 2 minutes). Keep mixture at 160 degrees stirring constantly for 2-3 hours to convert starch into fermentable sugar and dextrin. Filter off liquid and place into fermentation device and allow to cool to 70- 80 degrees. Immediately pitch with 3 grams of yeast. To avoid secondary fermentation and contamination add 1 gram of ammonium-fluoride. Stir liquid for 1 minute then cover and seal with a airlock. Mash will take 5-7 days to ferment. After fermentation is complete pour into, still filtering through a pillow case to remove all solids.
** From www.coppermoonshinestills.com

* Rum
INGREDIENTS:
18 Lbs C&H Golden Brown Sugar
8 Kg Gert Strand Turbo Yeast

DIRECTIONS:
Ferment out 18 lbs of "C and H Golden Brown Sugar". Takes about 10 days, and you should have aprox 14% alcohol in the mash, far less than a regular sugar wash. Some of the unfermentables in the molases added to the brown sugar bring the total down, but this is a good thing. Load up the Amazstill with the mash and run it through (3 passes) at 48-50 deg C, taking 3-3.5 L of distallate each time. It should be about 35% give or take. Then run the collected product a second time, making sure to cool the outer bucket somehow. I ran it in my basement in the winter, temp of room was about 40 deg F. Collect 3 L of distallate and it should be 60-65%. Set up a tube and fill it with act. carbon. You don't want the setup to be too efficient. You want to take out some of the harshness, but not affect the flavor too badly. Stop running it through the carbon when you like the taste and sweetness. I have a 10 inch tube that is 1 inch in diameter. It has a small pin-prick hole in the bottom, and I just siphon the product slowly, drip by drip, into the tube. It runs out the bottom into a collection vessel. Dilute the product to 40-45%, this will bring your total yeild to about 1 gallon. I split the batch into two 2 L containers, and add 1.5 oz. of oak chips (toasted for 0.5 hours at 400 deg F.) to each container for about 24 hours. (To your liking). Add 1 stick of cinnamon to each container for about 24 hours. (To your liking). Bottle in glass and let sit for a week so the flavors will blend. You will notice a distinctive rum taste, but it has qualities that are unique as well. The immersion heater will carmelize some of the residual sugars in the mash, but not burn it at 50 deg C. It adds the flavor of the carmelized sugar usually added to rums at bottling while it is being distilled!


NEW HOLLAND BUILDS A CRAFT STILL
SO YOU WANT TO GET INTO DISTILLING?
By Brett VanderKamp of New Holland Brewing Co.
So you want to get into distilling, but the prohibiting cost of a new still is keeping you from entering into the liquor business. Don’t worry; I have the solution for you!

First, procure the following items: an old 60-gallon cafeteria soup cooker, an old single-wall 100-gallon cone fermenter, two new copper hot water heaters, and finally, the piping to put all of them together. Oh yeah, you will also need a TIG welder to fabricate the stainless pipe, but then you will have everything you need to make a professional still capable of making consistent, top-quality spirits at a fraction of the cost of a new still. It’s true! That is exactly what we did at New Holland Brewing Company.

Faced with a minimal budget yet not wanting to miss out as the micro-distilling revolution picked up momentum, we strapped up our boots and constructed our own still. No, it is not the prettiest. Nor is it entirely made of copper, but it has a ton of character and makes a wonderfully clean and unique spirit. (At this point, I know the purists are rolling their collective eyes and thinking this is Backwoods meets Main Street, but not everyone is blessed with deep pockets.)

Here is how we did it on a tight budget:

The Pot (Cost: $1,000 plus $750 for steam piping)
We purchased an old 60-gallon Groen soup kettle from a homebrewer years ago that has found new purpose as the bottom of our still and our heat source. These kettles are built like an Army tank and will run forever. They have a steam jacket and are insulated. They can be found readily available on EBay, ranging in price from $500 to $2,500, depending on whether they are gas-fired or electric. Because we had a large boiler for our brewery, we hard-piped steam directly to the jacket on the kettle. If you do not want the expense of the boiler and steam piping, I would recommend purchasing a kettle that electrically heats the steam jacket. This will be much safer than the gas burner (read: open flame) but more costly to operate.

The Column (Cost: $125 plus $1,500 for fabrication)
We purchased three 100-gallon single-wall fermenters from the local scrap yard many years ago for a dollar a pound. The top diameter happened to match the diameter of the Groen kettle, so after having four flanges cut out of 1/3-inch stainless on a water jet and welded to the top of the kettle and the top of the fermenter, we turned the fermenter upside down and attached it to the top of the kettle. We now had the top of our still and the base of our column. After adding 4-inch stainless pipe to the flange on the bottom of our fermenter (the top of the still), we had a basic pot still! We were left needing a way to control the temperature of the spirit.

The Precondenser/ Slobber Box (Cost: $1,000)
In my quest to get some copper in the distilling process, I ran across an old hot water heater on EBay. Its owners said that it didn’t work but that it could possibly be fixed. If nothing else, I figured it could be turned in for scrap at the local yard. For $20, I gave it a shot. It, in fact, couldn’t be fixed, but it did have the potential to make the perfect precondenser. I also realized if I reversed the way the water passed through the “heat exchanger,” it would also make a great final condenser. I did some online research and found the company that made them. They were very helpful and made a couple of slight production adjustments, and I ended up with the perfect combination precondenser and slobber box for around $1,000.

The Final Condenser (Cost: $1,000)
Simply by reversing the way the precondenser operates, I was able to have enough cooling capacity for a still ten times the size of ours. The condenser is extremely efficient, cooling the vapor into clean liquid perfectly.

The Final Totals:
Cost Breakdown
$1,750 - The Pot
$1,625 - The Column
$1,000 - The Precondenser
$1,000 - The Condenser
$3,500 - Misc. Piping and Valves
$8,875 - Total
There you have it - how we put together a quality still for less than $10,000. With a little bit of creativity, I am sure one could improve on what we have done. I can assure you that building the still will be easier and more rewarding than getting your distilling permit. Enjoy the process, and bring your photos to share at the next American Distilling Conference.
New Holland Brewing & Distilling Company - 66 E. 8th St., Holland 49423 - (616) 355-6422
(Reprinted from American Distilling Institute Newsletter #34)

DISCLAIMER: HOMEBREW DISTILLING IS NOT LEGAL IN THE U.S.