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PARTS & FEATURES
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Fermenter Pot
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Mtetal thermometer
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Thumper keg
Copper Coil cooling pipe
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Seal O-ring
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Pump
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Water outlet/inlet
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Copper pipe
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9
Exhaust valve
Wine out
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18
5
3
8
1
06
x1
Seal washer
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x1
Extension silicone tube
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x1
Extension copper pipe
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x1
Teflon tape
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x1
Clamp
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x1
Copper connection
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x1
Copper connection
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x1
Short stainless steel tube
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Stainless steel
x1
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connection pipe
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14
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USING YOUR WATER/ALCOHOL DISTILLER
Before making your first fermented and distilled beverages, or
x4
distilling water, perform the followings:
x1
●Wash all parts of your distiller with hot water and dish soap and dry
completely.
x1
●Perform a "Vinegar Run" described in the Distilling section.
x1
●If distilling water only, perform a "Water Run" by distilling 1 gallon or
more of clean water, which will be discarded.
x1
●Your Distiller can be used for the fermentation process, and then
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used for the addition process.
x1
●For fermenting, use the Fermenting Configuration, for Distilling use
the Distilling Configuration.
x2
●This product manual is not a complete guide to fermenting and
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distilling In order to produce a satisfying and safe product suitable for
adult consumption, please consult books, recipes, and how-to
resources and videos on-line, in book stores and libraries.
●Caution: RISK OF METHANOL POISONING
Avoid consumption of Methanol (Methyl Alcohol)! Methanol can
cause blindness and be fatal.
Carefully follow precautions in recipes for distilled beverages.
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Discard the first 4-7 oz (100- 200ml) of liquid as it comes out of the
Condenser Distillate Outlet, for of each 5 gallons (20L) of fermented
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"mash". These first ounces are often referred to as "heads" or
"foreshots". DO NOT CONSUME THEM.
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MAKING DISTILLED SPIRITS:
A 2 Stage Process: Fermenting & Distilling
STAGE 1: FERMENTATION
●Fermenting beverages into wine or beer is the first step to then
producing brandy, whiskey or gin.
The next step is distilling the results of fermentation, resulting in
greater concentrations of alcohol, and refinement of color and
flavors. Distilling the result a second time further concentrates
alcohol and clarity.
●Fermentation is the process of microorganisms, usually yeast,
converting (metabolizing) sugars into carbon dioxide and alcohol.
The carbon dioxide bubbles out of the beverage, leaving behind
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