The Compleat Distiller (Revised 2nd Edition) (Paperback, 2nd)

Chapter 1 Fermentation

How alcohol is created
Fermentation
Various types of fermentation
The art of fermentation
Special fermentation techniques
Dr. Cone's methods for high alcohol fermentation
Turbo yeast products
Techniques for employing either the Cone Protocol or turbo yeast



Chapter 2 How distillation works

Vapor pressure
Mixtures and solutions
A graphical description for mixtures
Cleaning and Polishing
Maturation



Chapter 3 Putting theory into practice

Batch and Continuous Distillation
Distilling water
Boilers
Condensers
Types of Still



Chapter 4 Equipment design

Materials
Solders
Seals
Flanges
Boilers
Boiler control
Condensers
Designing and building stills
Compound still management
Conclusion



Chapter 5 Operating procedures

General principles
Pot Distillation
Fractional Distillation
Compound Distillation



Chapter 6 Botanicals and essences

The Flavors and Scents of Nature
Definitions
Essential oils
Methods of Extraction
The Product



Chapter 7 The workshop

Safety
Some basic requirements
Basic techniques
Heating elements (control)
Soldering
Brazing (Silver Soldering)
Annealing
A final tip for the Distiller



Chapter 8 The Science behind the Curtain

Atoms and Molecules
Moles and Mols
Molecular structures
Avogadro
Volumes of Vapors
Mol Fractions
Dalton's Law for Gases
Raoult's Law for Liquids (boiling of mixtures)
Saturated Vapor Pressures
Latent Heat of Vaporization (LHV)
Logarithms
Clausius-Clapeyron Equation
Antoine Equation
Equilibrium Curves
Azeotropes
Reflux
Packing
Surge boiling
Supercooling and Column Stability
They were wrong!
A Final word



Appendix 1 Weights & Measures

Appendix 2 Carbohydrates for fermentation

Appendix 3 Hydrometer table

Appendix 4 Activated carbon

Appendix 5 Vapor Management

Appendix 6 Air-Cooled Condensation

Appendix 7 Scaling Up and Speeding Up

Appendix 8 References

Index

The Authors