"The Alaskan Bootlegger's Bible" - Book

Purchase "The Alaskan Bootlegger's Bible" - Book

Easy to read and humorous. This book entertains you with Alaskan tales and bootlegger's lore while you learn to make everything from beer and blossom wines, to bathtub gin. Odd indeed, but fun!

Table of contents: Chapter One–The Naked Truth! The Basic Concepts of Making Alcoholic Beverages Facts and Fables for Success and Safety (or the good old days weren’t so good) Dynamite Whiskey The Good, The Bad and the Deadly in Equipment and Materials Plastic Glass Sterility, Hell, Holy Water and the Hobo’s Friend Universal Truths and Dark Secrets About Yeast and Fermenting

Chapter Two–Wine for the King, Wine for the Masses Wine – From Apple to Zucchini The Bottling Process Secrets to Long-term Success Wines – Doin’ It (basic wine making steps, recipes and instructions) Some Simple Wines Sugar Wine Mint Wine Simple Dandelion Wine Unorthodox and Stunningly Simple Wine Making Universal Recipe Made With Store-Bought 100% Fruit Juice Wine From the Vine, Fruit Trees and Berries Basic Grape Wine Recipe (1 Gallon) Second Wine Recipe (grape) The Shape of the Grape A Fresh Grape-Raisin Wine Easy Grape Wine Fruits and Berries Cane Fruits – Blackberry, Raspberry, Salmonberry and all their Seedy Cousins such as Mulberries and Dewberries and More Salmonberry Wine Elderberry Wine Blueberry Wine Gooseberry Wine Sweet Strawberry Wine Dry Strawberry Wine Fruit Wines Mango Wine Orange Wine Apple Wine Stone Fruit Wines Peach, Plum, Prune and Apricot Wine Cherry Wine Alaskan Currant or Cranberry Wine Currant Wine Apple Sherry “Beary” Berries Feast and Famine Fermentation Method Cider (Apples) and Perry (Pears) Old Time Cider From Apples Old Time Cider Recipe Hard Cider Great Cider Vegetable Wines Tomato Wine (red or green) Corn Wine Watermelon Wine (any type of melon is fine) Rhubarb Wine Root Wines Basic Potato Wine Naturally Improved Potato Wine (by starving the yeast and using malt enzymes to convert starches) Simple Malting to Augment Wine Parsnip Wine Carrot Wine (Carrot Whiskey) Beet Wine (red beets) Sugar Beet Wine Mangel Wine Sweet Potato Wine Grain Wines Wheat Wine Rice Wine Barley Wine (Pearled Barley) Cheating for Better Grain Wines Blossom Wines Simplest Flower Wine –Dandelion More Full-Bodied Blossom Wines Alaskan Fireweed Blossom Wine Honey Wines (Mead) Simplest Honey Wine Flower and Honey Wine (sweet) Honey and Fruit Wine (medium dry) Honey and Fruit Juice Wine (Sweet) Other Wines Rose Hips Wine Pea Pod Wine Kvass (Bread Wine) Kvass Birch Sap Wine (one of my favorites) Birch Sap Wine Applejack Applejack Recipe Milk Wine (ALA Alaskan Engel Wine and Father Emmett Engel, the wine making priest) Koumiss - Kefir Recipe #1 (the easy way) Milk Wine Recipe #2 (the more traditional way) Yogurt First (Miss Muffet’s favorite) Pruno – Jailhouse Wine Pruno Recipe Corn Squeezins Modern Corn Squeezins

Chapter Three–From Prohibition-Style Homebrew to Gourmet Beers Beer - From Alaskan Bush Beer to Gourmet Beers Cooking Beer Making Steps I.Cooking II.Fermentation III.Racking and Fining IV.Bottling and Priming V.Storing Making Beer With Malt Extracts Prohibition Style Beer “Sneaky Pete” (a.k.a. Alaska Bush Beer) Bush Beer Al Capone Beer (Pilsner?) Al Capone Speakeasy Beer Steam Beer – All Grain Steam Beer Any Beer (Using Malt Extract Syrup) Not Just Any Beer (Aromatic Hopping All-Malt Beer) Light Beer and Dark Beer– What’s the Difference? Pale Lager Pilsner Oatmeal Stout Pilsner Style with Rice Steam Beer Barley Wine Barley Wine Recipe Smoked Beer (The Easy Way) Smoked Stout Wheat Beer Wheat Beer Tips: Basic Wheat Beer Recipe Making Beer From Malted Grain Lager - Basic Recipe STEP 1. Gristing STEP 2. & 3. Cheating on Malt Grain Beers STEP 4. Boiling and Hopping STEP 5. Cooling/Pitching the Yeast STEP 6. Fermentation and Clarification STEP 7. Priming and Bottling Other Beers Chicha – Corn Beer Chicha #1 (Corn Beer) Corn Beer #2 Fruit Beers Hot Pepper Beers

Chapter Four–Homemade “Poreboy” Equipment “Pore Boy” Equipment (Making Your Own) Fermentation Vessels Fermentation Locks Pruno Pore Boy Homemade Bottle Capper Making Your Own “Pore Boy” Capper Unassembled Rapper Capper Pore Boy Capper Head Parts and Assembly “Poreboy” Scales Holes to be Drilled for “Pore boy” Capper Parts Homemade “Pore Boy” Scales Bottle Cleaning Grain and Hops Bags Making Your Own Malt Winnowing Malt Roasting Temperatures Other Tricks The Iodine Test Malting Wheat Malting Tips Making Your Own Malt Factory Out of an Old Refrigerator Malting Your Own Sample Worksheet Malt Factory Sinkers and Floaters Test Keggin’ it (A Cheap and Easy Way to Naturally Carbonated Draft Beer) Thermometers The Hydrometer U.S. Proof Spirit and Hydrometer Measurement Use of the Hydrometer Hydrometer Tips Specific Gravity Temperature Table Specific Gravity to Potential Alcohol Table

Chapter Five–Whiskey Makin’ Basics of Mashing for Distillation (And Dangers!) Thin Mash Whiskey (Moonshine) Thin Mash Whiskey Bathtub Gin Bathtub Gin #1 Bathtub Gin #2 Rum “White Lightening” 40 Rod Corn Whiskey (Corn Likker, Moonshine, Splo, White Lightening, Tanglefoot, Mountain Dew, Loudmouth, and a lot of other names) Real Corn Whiskey #1 – With or Without Horse Turds Real Corn Whiskey #2 Preachers Whiskey (Also Free Whiskey or Sneaky Pete) Distilling Theory (or Mother Nature is a Moonshiner) Types of Stills and How They Work The Retort Still Retort Still–Operation Traditional Pot Still Traditional Pot Still–Operation The Modern Pot Still (From a Pressure Cooker) The Modern Pot Still Components The Modern Pot Still Assembled The Reflux Still, or Don’t Lose Your Marbles (Reflux Column Still) The Compound Still Evolution of the Pot Still to the Reflux, to the Compound Still The Two-Dollar Still or Get Crocked on Your Crock Pot The Two-Dollar Still–Operation The Disappearing Still or Two Woks and a Pot The Disappearing Still–Operation The Desk Drawer Still (No Home or Office Should Be Without One) The Deskdrawer Still–Components The Deskdrawer Still–Operation Properties of Alcohol Cold Weather Hazards of Alcohol The Dead Trapper, Soldier, Miner, Bootlegger Fermentation of Ethyl Alcohol Basic Mash for Distilling Neutral Spirits Distillation of Ethyl Alcohol Cleaning the Still Safety Factors During Distillation The Devil, Vodka, Russian Bootlegging and Potatoes Distilling For Reasons Other Than Whiskey Making

Chapter Six–Flavoring and Making Liqueurs Flavoring and Making Liqueurs Steps: Simple Syrup for Liqueurs Homemade Recipes Crème de Menthe I Crème de Menthe II Fresh Mint Liqueur Bailey’s Irish Cream Irish Crème I Irish Crème II Creme De Cacao Coffee Liqueur (Kahlua) Coffee Liqueur Drambuie I Drambuie II Amaretto Cointreau No. 1 Cointreau No. 2 Anisette Grand Marnier Frangelico Rum Shrub Almond Shrub Kümmel Orange Peel Liqueur Whole Orange Liqueur Tangerine Liqueur Tangerine Liqueur (made with peels or the zest) Peach Liqueur Peach Brandy (Canned Peaches) Nectarine Liqueur Apricot Liqueur Apple Brandy Apple Liqueur Cranberry or Alaskan Watermelon Berry Liqueur Plum Liqueur Rhubarb Liqueur Elderberry Liqueur Raspberry Liqueur Pineapple Liqueur Blackberry or Other Cordial Spiced Rum Egg Nog Noirot® Liqueur Extracts Kirsch – Unsweetened, clear cherry drink. Also used a lot in cooking Recipes for the Use of Flavors in the Preparation of Cordials and liqueurs Anisette, Apricot, Blackberry, Creme de Cacao, etc. Noirot® Flavor Per label instructions Recipe Spirits (Brandy, Rum, Gin, Rye, etc.) Any Cordial or Liqueur Any Grain Alcohol (Using Noirot® Flavors) Vermouth

Appendix A Tables Appendix B Hops Appendix C Tips Appendix D Water Appendix E Supply Sources Appendix F Brewing Log Glossary Index

Purchase "The Alaskan Bootlegger's Bible" - Book

Activated Stone Carbon - 50 lb Bag -- Premium food grade quality activated stone carbon. 0.4 to 0.85 mm granule size for best results.

Copper Mesh Packing -- Copper mesh makes an excellent column packing due to its very high surface area, with the combined benefits of adding copper to the distillation column, such as reduction in sulfur compounds. 30ft. length, sufficient for a 2" x 36" column.

Glass Thermometer, 12" Long Thin Stem -- It is extremely important, when distilling, to have complete temperature control. This thermometer is a replacement for the Essential Extractor and the Still Spirits brands of stills. -20 to 100 deg C range. Precision thermometer.

Electric Hotplate - 1100 Watt -- 1100W Solid Element Electric Hotplate that is ideal for use with small stills. Features variable control heat and adjustable leveling leg. 110 volt. (color may differ from example photo)

"Home Distillation Handbook" - Book -- From Sweden, where the distillation of alcohol (as a beverage) is legal. Tells how to distill quality alcohol at home, inexpensively and safely. It is NOT legal in the U.S. to do so, however.

"Moonshine!" -- Outlines the basic process from fermentation through to pot distillation, along with a how-to on building a traditional type pot distiller. A number of traditional recipes for Whisky, Rum, Schnapps, and more. Tall tales, knee-slappers!

"The Compleat Distiller" - Book -- 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 explanation of the science behind it all. High yield fermentation techniques are described

"The Lore Of Still Building" - Book -- The design of every type of small still is examined, revealing many ways in which they may be improved. A primer on the production of alcohol for food and fuel. For "historical" purposes.

"Moonshine Made Simple and Still Makers Manual" -- Easy to follow layout covers fermentation, distillation and flavoring of your own spirits (in places where that is legal!). Also discusses the design and building of stills for many purposes, as alcoholic beverages, as a fuel, and the extraction of oils.

"Making Pure Corn Whiskey" - Book -- Gives a thorough treatment of the history and the methods of making whiskey, and explains how to make a high-separation fractionating still to distill it with. This process is also used to make real rum, brandy, and schnapps in countries where it is legal

Super Start Distiller's Yeast 1lb -- One POUND pkg. Ferments to about 18-21% before "giving up". Use nutrients to obtain the highest alcohol level prior to distillation (which of course is NOT legal as a beverage!). Usually not used for wines or beers. Sufficient for approx 300-500 gallons

Prestige 48 Hour Turbo Yeast -- An amazing all-round superyeast for distillation purposes. Ferments to 13-14% alcohol. With additional time and sugar, is capable of going to 20%. Not particularly temperature sensitive. Click on name for instructions

Prestige 24 Hour Turbo Yeast -- An extremely fast yeast for distillation purposes. Capable of making 5.5 gallons of 13% alcohol in 24 hours. Click on name for more instructions on how to use..

Temperature Tolerant Turbo Yeast -- New, from Still Spirits. Ferments from 15-40 deg C. Great for tropical cimates. Clean, quality alcohol. 90 gram package. Sufficient for 6.5 gallons. Capable of achieving 16% alcohol.

Whiskey Yeast W/Ag, 23 Grams -- Ready to make some excellent whiskey? Illegal to do that without a permit in the U.S., of course, but fermentation of the mash is the first and most important step. For research purposes only (in the U.S.)

Still Spirits (Classic) Turbo Distiller's Yeast -- To achieve a FASTER fermentation Turbo Distiller's Yeast is used. This is one of the best, cleanest yeasts, and complex nutrient mixes available. Ferments to 18% alcohol. No higher quality is available. Very low in volatiles. Click on name for details

Still Spirits Express Turbo Yeast -- Converts 9 kg (19.8 lbs) of dextrose (corn sugar) in 25 liters (6.5 gal). A combination of yeast and nutrients for large quantities of pure clean alcohol at moderate temperatures. Net wt 200 grams. BIG package, more alcohol, less work.

Prestige Scotch Whisky Essence -- Scotch Whisky is a whisky particularly suitable for mixed drinks. Mix, for example, with lemonade, cola, orange juice, ginger ale or coffee.

Prestige Dark Jamaican Rum Essence -- Extra Dark Jamaican Rum is a classic dark rum of the highest quality. Drink neat or mix with cola, pineapple, etc. Click for instructions.

Prestige Rum Spice Essence -- Rum spice is a spiced liquor based on rum. Drink neat or mixed with juice or carbonated drinks. Click for instructions.

Prestige Canadian Whiskey Essence -- Canadian Whiskey is a typically Canadian whiskey, rich but mild flavor without smokiness. Click for instructions.

Prestige Bourbon Whiskey Essence -- Bourbon Whisky is an American aromatic corn whisky without a smoky flavor. Good on the rocks, or with soda, ginger ale, orange juice or Cola. Click for instructions

Prestige Bombay Gin -- Bombay Gin features a mild, pure flavor of juniper. Mix with tonic or make a dry martini by mixing with vermouth.

Prestige White Jamaican Rum Essence -- White Jamaican Rum is a rare, exclusive white rum. Drink with cola, orange, lemon or pinapple juice, etc. Click for intstructions

Prestige Citron (Lemon) Vodka -- Lemon Vodka is a lightly spiced lemon vodka. Drink neat or mix with orange, lemon or pineapple juice, Schweppe´s® Russian, etc. Click for instructions

Prestige Triple Sec Essence -- Absolutely necessary additon for a fine margarita!

Prestige Irish Whiskey Essence -- Irish Whisky is particularly suitable for mixed drinks. Try an Irish Coffee: 2 oz. whisky, 2 tablespoons of brown sugar, fill up with coffee and top with whipped cream. Click for instructions

Coconut Rum Essence -- coconut rum essence is used in drinks such as pina colada's and other refreshing tropical drinks.

Prestige Grappa Essence -- Grappa is a pot-distilled liquor made from the remnants of grapes after wine pressing. It has a very specific and powerful taste. Pour the contents into a 25 fl oz bottle (one fifth). Fill 3/4 full with vodka, shake the bottle. Top up w/vodka.