DISTILLING FRUIT BRANDY BY JOSEF
PISCHL
DISTILLING FRUIT BRANDY BY JOSEF PISCHL PDF
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About the Author
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DISTILLING FRUIT BRANDY BY JOSEF PISCHL PDF
This comprehensive, technical guide offers the curious home distiller pretty much everything there is to know about distilling fruit brandies. Raw materials, fermentation, mashing, alcohol determination, clarifying and filtering, and storage are all presented in great detail through text, diagrams, and photos. Each and every aspect of distilling is presented, including timing, yields, detecting distillation errors, and more. This guide also offers a thorough introduction to the proper usage of necessary equipment ranging from measuring devices and vessels to simple stills and stills with enhancement systems, or columns. And for the enterprising distiller there is also an introduction to the process of grain distillation. Here is a great resource for adventurous artisans, home brewers, and vintners.
Dimensions: 10.10" h x .90" w x 7.10" l, 1.90 pounds
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Josef Pischl is the director of the Rotholz Agricultural School in Austria. He is also a fruit horticulture instructor
Most helpful customer reviews
43 of 46 people found the following review helpful. In the still of the night, do not rely on pot luck By Aceto
Josef Pischel's recent book, Distilling Fruit Brandy, is the clearest book I have seen on this subject. He covers everything from picking to bottling, including fermentation. He is the Director of the Rotholz Agricultural School, and teaches fruit horticulture. This practical book presumes no prior knowledge. The mathematics are simple, few and well explained, nothing beyond 9th grade. The few tools are well presented and are easily used. Unless you get personal instruction, it is the simplest way to get started.
Pischel begins with a solid discussion of his specialty, the fruits and roots themselves. He covers a lot of ground in just a few pages on varieties, characteristics and quality. His basic message is that of a fruit grower: While fermentation and distillation are ancient methods for using overproduction, windfall crops, or seconds not fit for the market, his method strives for the highest quality Schnapps. He will give you tips at every turn to do so. More importantly, he shows you how to avoid the hazards of bad bacteria and other unpleasantness.
cyanide. Holy Snuffy Smith! You will appreciate the detailed steps he presents for thorough cleaning.
Pischel covers both raw and fine distilling, first quick and the other with a fine tuning touch. He has a section on distilling errors, for when things go wrong. Measuring alcohol and adjusting it finishes the process. He moves into filtration for storage, including bottling. His process does not involve wood barrel aging.
When all the work is done, he relaxes into the pleasant questions of tasting. And not with that age old snifter, but a smaller, stemmed brandy glass with a bell bottom, narrowing neck and flared top.
All this content is displayed in 124 pages. The remainder is on special topics and brandies. The book is published by Schiffer, printed on heavy gloss stock for heavy use. It is hard bound and stitched to lay flat.
12 of 13 people found the following review helpful. This book hits the mark
By Nicholas Harbour
This is a high quality book in a sea of mediocre texts on distilled beverages. The aim here seems to be the dedicated enthusiast or pro who is willing to take the time to read somewhat technical material in order to render a superb product. The packaging and design of the book are fantastic and well illustrated. I've come to the distilling world from beer brewing and have found many of the popular texts to be either overly kitsch or light on technical information but this book is an exception. I really wish there were more like it.
10 of 12 people found the following review helpful. Ahh that germanic efficiency...
By WY or Bust!
a well written technical manual that takes the "art" out of making booze. no more vague descriptions of how to make spirits, this is a precise and exacting description of how to succeed. if you want artsy, just leave out some steps.
I will say that it does not have much in the way of recipes for brewing, but then the book is called DISTILLING fruit brandy, and that is exactly where it excels.
As a bonus it's not written "over your head" so it's technical but not TOO technical to understand even for a simple American. If you wanna make booze, this is worth the read and should be kept for diagnosing problems or to improve your product.
DISTILLING FRUIT BRANDY BY JOSEF PISCHL PDF
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About the Author
Josef Pischl is the director of the Rotholz Agricultural School in Austria. He is also a fruit horticulture instructor
