"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

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.

Gray Kangaroo Replacement Filter Cartridge -- After 50 litres or so of filtered liquor, it's time to replace the filter cartridge.

Activated Stone Carbon - 1.5 lbs. Package -- Premium food grade quality activated stone carbon. 0.4 to 0.85 mm granule size for best results. It is best to wet the carbon first with water, before slowly passing your spirits thru.

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.

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)

Stainless Steel Racking Cane and Hose -- Made of Type 316 Stainless Steel and our Chemical Tolerant Hose, this is likely the last siphon you will ever need. Includes an anti-sediment tip to reduce carry over of sediment. Large size (1/2" ID) and 21" long.

"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

"From Harvest to Moonshine" - Book -- This book has brought out from the closet the modern day methods of producing Moonshine without the many side effects and hangovers associated with it by reputation. Covers techiques that many commercial manufacturers use today.

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

Alcotec 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

Alcotec 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 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 Blended Scotch Whiskey Essence -- Regent´s Blended Scotch Whisky is a mild and soft whisky. Drink neat or mixed with carbonated drinks.

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 Orange Brandy (Apelsin) Essence -- Orange Brandy is a dry liqueur that is often drunk straight. In bars it is often mixed with 3/4 sparkling wine or cider (Orange Dream).

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

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.

Mellow Oak Extract (Still Spirits) 50mL Bottle -- Used to oak age spirits and wines. Ideal for brandy, whiskey, dark rum and bourbon. Add 1-5 mL per liter depending on taste. Store spirit for 7-10 days to allow oak character to fully develop.