VEVOR STDB-10L Bedienungsanleitung Seite 16

the first4-7 oz (100 - 200ml) of liquid as it comes out of the condenser
Distillate outlet , for of each 5 gallons (20L) of fermented " mash " . These
first ounces are often referred to as "heads " or "foreshots" . DO NOT
CONSUME THEM.
MAKING DISTILLED SPIRITS:
A2 stage process: Fermenting &Distilling STAGE1 : FERMENTATION
• Fermenting beverages into wine or beer is the first step to then producing
brandy, whiskey origin.
• 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 alcohol .
• Beer, Ale and wine are fermented beverages which are complete at this
stage. They do not need to go through the second stage: distillation .
• A wide variety of foods can be fermented . Grains such as corn , wheat ,
barley, or rye , are used for many beverages , such as beer and whiskey.
Fruits , sugars , rice , and molasses are most often used to make
wine,brandy, rum , and other spirits. potatoes are used to create vodka.
• You can use a separate large container for fermenting The fermentation
process happens over several days or weeks. You may wish to keep your
Distiller available for distilling only. use clean glass , stainless steel or
food-safe ceramic or plastic containers. It's helpful to have 2 or more
containers available.
SETTING UP FOR FERMENTING
• Wash all parts with dish soap and hot water before assembling.
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