IT IS ILLEGAL TO DISTIL YOUR OWN SPIRIT ANYWHERE IN AUSTRALIA AND WE AT TAS HOME BREWING DON'T CONDONE THE BREAKING OF THE LAW IN ANY WAY WHATSOEVER.

The follow is for information purposes only and implies no legality for its use.

CONVERSION CHARTS

VOLUME (imperial)

1  Gallon = 8 Pints = 4.546 Litres

1  Pint = 20 Fluid Ounces = 568 ml

1 Fluid Ounce = 28.41 ml 

1 Barrel = 36 Gallons = 163.7 Litres

1 Barrel = 2 Kilderkins = 4 Firkins

1 Aus Tablespoon = 20 ml

1 Australian Teaspoon = 5 ml

VOLUME (US)

1 Drop = 0.1 ml

1 Gallon = 8 Pints = 3.785 Litres

1 Pint = 16 Fluid Ounces = 473 ml

1 Fluid Ounce = 29.75 ml

1 Barrel = 31 Gallon = 117.3 Litres

WEIGHT 

1KG = 2.2 Pounds

1Pound = 16 Ounces = 454 Grams

1 Ounce = 28.35 Grams

PRESSURE

1 Bar = 100KPa = 14.7 psi

TEMPERATURE

38 °C = 100 °F

40 °C = 104 °F

50 °C = 122 °F

60 °C = 140 °F

63 °C = 145 °F

65 °C = 149 °F

68 °C = 154 °F

70 °C = 158 °F

77 °C = 170 °F

To convert  °F to °C, subtract 32, then multiply by 5 and divide by 9

To convert  °F to °C, multiply by 9and divide by 5, then add 32

Boiling point of ethyl alcohol = 76.14 °C

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LIQUEUR  MAKING

Liqueur Making.

Liqueurs can be made a number of ways

1. Straight fermentation

2. Purchasing Vodka

3. Distilling (which remains illegal in Australia)

  Straight fermentation

These days it is easy to make a neutral base alcohol up to 21.5%.  The $30 kit  plus 8kg sugar (or 9kg dextrose) and water are all you will need to make a ‘wash’ of 25 litres.  Once this solution has been fermented and cleared it can then be flavoured (click here for a list of flavours) and sweetened.  This process takes about 4 weeks. (click here for instructions)

  Purchasing Vodka

When you purchase vodka from your local bottle shop, you can make a liqueur by diluting with water/sugar mix and adding a flavour (click here for a list of flavours) or you can extract the oils from your own fruit and sweeten to taste.  Usually 200-400g/l of sugar is enough.  You can substitute some of this sugar with 200g of dried malt additive if you want a thicker liqueur.  

For example to make a 1125ml bottle of black sambuca (click here for a list of all the other flavours)

        Use 790ml Vodka, 50 ml flavour, 250ml sugar and 100ml water

Sometimes you may be able to purchase a Polish spirit that is about 70%.  To break this down it is handy to know how to calculate the amount of spirit required to produce a 40% final product.  We use the following formula;

            Required  strength x Volume Required ÷ Original strength

For example to make a 1125ml bottle of black sambuca (click here for a list of all the other flavours)

        40% x 790ml ÷ 70 = 450ml spirit 
        Use 450ml spirit, 50ml flavour, 250ml sugar and 440ml water (remembering that 340ml water is from the conversion of the 70% spirit to 40%)

****Please ask for our help if you have trouble with the conversions, as over 40% alcohol can be dangerous/poisonous and unpleasant/unhealthy to drink!!!!!****

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SUGAR SYRUP

Most recipes call for a sugar syrup to be added to sweeten and thicken. To make this syrup dissolve 230g white sugar in 100ml hot water; vary this recipe to your requirements and keep the remainder refrigerated.   

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CARBONS

The instructions on the carbon packets are designed to be on the over treated side to allow for a nice clean and safe end product.

DO NOT REUSE SPENT CARBON

Although the instructions allow for over treatment you can never be sure that the carbon is going to do it's job if reused a second time. So for the sake of a few cents a bottle it isn't worth the risk to reuse your carbon a second time.

TREATMENT CARBON :- A course, very reactive carbon, which releases carbon dioxide, on contact with spirit. It's main job is to absorb higher alcohols. Reacts by removing odour and flavour. Add to spirit and allow to stand for 3 day's, longer if required.

FILTER CARBON :- A much finer material that reacts with aldehydes and esters, and de-colourises any caramel/sugar fractions. Reacts by removing colour and odour. The slower the filter flow the finer the spirit will end up.

C R CARBON :- Used by experienced distillers, who don't over stretch their yield, recycle their tails etc, This carbon does both filter and treatment functions, but is used mainly as a treatment. Used for pot still applications. Add to spirit and allow to stand for up to 6 weeks. The longer the better. When the carbon has done it's job the spirit should smell slightly sweet and clean.

REFLUX CARBON :- As the spirit from reflux still can be expected to be a lot purer this carbon concentrates on odour/flavour removal. one easy step. Add to spirit and allow to stand for a week. The spirit should smell slightly sweet and clean.

Back to price list

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OAKS

THE COMPOSITION OF OAK AND ITS FLAVOUR CHEMISTRY
Tannin - [We tend to think of tannins in wine as coming from the skins, pits, and stems of the grapes, but in fact some comes from the oak barrels in which the wines are aged.] While tannins are approximately 1% of American oak and 8% of French oak mass, they play a vital role in [wine] aging. Hydrolysable, heat sensitive tannins stored in the tree’s radial rays, are controlled by seasoning regimes, bending techniques, toasting times, and toasting temperatures. Today, precise oak tannin levels are achievable thanks to science.

Lignin --> Vanillin - A family of compounds, notably vanillin, is released during oak lignin breakdown. Slowly, nature’s elements including precipitation, ultraviolet rays, and fungi, break down lignin. Toasting accelerates the degradation. Scientific understanding of these processes allows for more precise flavours.

Cellulose - The most abundant, natural polymer on Earth, cellulose is nearly 50% of white oak, but plays only a small part in aging wine. It is important because it holds the wood together.

Hemicellulose --> Wood Sugars/Body - Air seasoning initiates the polymer’s breakdown into simple sugars. As oak climbs through 300 F during toasting, more simple sugars form. Caramelised sugars and sweet-associated aromas then develop. Toasty characters develop as the oak passes 420 F. Using this research, controlling temperatures allows definable, repeatable flavours.

THE STRUCTURE OF OAK AND ITS CONTRIBUTION TO FLAVOR
French Oak (the fragile sessile oak Quercus petrae Liebl.) - When examining French oak, we find the highest tannin of the oak types. Wine has easy access to an array of compounds in the more porous sessile oak, providing multiple extractives. An example is the popular spice notes that stem from extractives such as caryophyllene and copaene. Structurally, one finds less tyloses. Hand splitting following the grain is required. Logs sourced from the Office National des Forêts make for more expensive timber. This results in a more expensive barrel that is appreciated by winemakers for its flavour characteristics rather than its price.

American Oak (the strong Quercus alba) - Structural differences in American oak’s hemicellulose and lignin result in more intense vanilla, wood sugars, and toastiness. Because stave timber is purchased from private landowners, log costs are lower. Its density, high tyloses, and straight grain means higher yields, machine cutting, and lower cost barrels with popular traits.

Eastern European (Slovenian & Hungarian) Oak (the slow growth Quercus petraea Liebl.) - Under a microscope, this sessile oak is structurally similar to what is found in France, yet it has slightly different qualities including less tannin. These trees grow more slowly and are smaller, creating fine grain and extremely subtle extraction. Research shows that its hemicellulose breaks down more easily, forming a different spectrum of toasty aromas. Eastern European oak is purchased from both government controlled forests and private land. Although the logs are less expensive, lower yields produce barrels that are about average in cost.

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Yeast Information

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CLEANING AND STERILISING

SODIUM METABISULPHITE is the preferred agent for sterilising equipment as it is cheaper.  After cleaning your equipment you can sterilise by using one teaspoonful per 5 litres and soaking for 2 hours.  The solution does not keep.  Drain well, but do not rinse.

TRI-SODIUM PHOSPHATE (BOTTLE CLEANER) is a caustic cleaner.  Mix 1/4 of a cup in 4 litres of hot water and wash bottles or barrels.  Rinse well.  Stubborn stains may require soaking for 24 hours.  We recommend wearing of rubber gloves while using this product.

SODIUM DICHLORISOCYANURATE + TRI-SODIUM PHOSPHATE (KEG CLEANER) is a cleaner and steriliser in one.  Use 1-2 teaspoons in 5 litres of cold water to clean, sterilise and deodorise barrels.  Leave for 10-20 mins then rinse well.

SODIUM HYPOCHLORITE is a commercial brewery descaler/steriliser for the removal of all yeast films, moulds etc.  FOR USE, dilute 50ml to 500ml with water.  Add a little of this solution to the bottles or vessels and shake around for a few seconds or until any film is removed.  Rinse with hot or cold water.  The solution may be used repeatedly until grossly contaminated or the chlorine smell has diminished.

BREWCLEAN is a non toxic colloidal cleaner.  The micelles attack dirt and push it into the water, making it easy to wash away.  Heavy cleaning jobs no dilution required.  Moderate cleaning jobs 1 part brewclean to 3 parts water. Light cleaning jobs 1 part brewclean to 6 parts water.  Wet the surfaces with brewclean, agitate the product on the surface by wiping, rubbing and shaking as required.  Allow to sit then rinse clean.

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Contact Information

Phone & Fax

        (0362) 346230

Postal address

E mail

Sales & Customer Support: info@thbs.intas.net
Webmaster: support@thbs.intas.net