The Artisan's Guide to Crafting Distilled Spirits
ISBN-13:
9781943015047
ISBN-10:
194301504X
Edition:
Reprint
Author:
Bettina Malle, Helge Schmickl
Publication date:
2015
Publisher:
Spikehorn Press
Format:
Hardcover
160 pages
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Book details
ISBN-13:
9781943015047
ISBN-10:
194301504X
Edition:
Reprint
Author:
Bettina Malle, Helge Schmickl
Publication date:
2015
Publisher:
Spikehorn Press
Format:
Hardcover
160 pages
Summary
The Artisan's Guide to Crafting Distilled Spirits (ISBN-13: 9781943015047 and ISBN-10: 194301504X), written by authors
Bettina Malle, Helge Schmickl, was published by Spikehorn Press in 2015.
With an overall rating of 4.1 stars, it's a notable title among other
Wine & Spirits
(Homebrewing, Distilling & Wine Making, Beverages & Wine, Engineering, Food Science, Agricultural Sciences) books. You can easily purchase or rent The Artisan's Guide to Crafting Distilled Spirits (Hardcover) from BooksRun,
along with many other new and used
Wine & Spirits
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $2.52.
Description
Small-Scale Production of Brandies, Schnapps & Liquors: The art of crafting alcohol is a very ancient one, and small, artisan distilleries are growing in popularity every day. Expert Austrian distillers Helge Schmickl and Bettina Malle guide readers through the process of creating or purchasing their own still and provide detailed instructions from personal experience on mash creation, fermentation, distillation, and infusion using a variety of ingredients. Schmickl and Malle also introduce readers to the tradition of schnapps distillation and present a brief look at domestic and international brewing cultures.
The authors cover in detail which distillation techniques excel, which merely succeed, and which should be avoided at all costs in their discussion of
With ninety recipes - from classic fruit brandy to chili infusions - this book is not only for the curious beginner. Even experienced distillers will discover new approaches to this classic practice.
The authors cover in detail which distillation techniques excel, which merely succeed, and which should be avoided at all costs in their discussion of
- Necessary equipment
- Possible ingredients
- Mash fermentation
- How to begin distillation
- Alcohol regulations
With ninety recipes - from classic fruit brandy to chili infusions - this book is not only for the curious beginner. Even experienced distillers will discover new approaches to this classic practice.
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