DISTILLER’S

RANGE
GENUINE DISTILLING YEASTS,
NUTRIENTS AND ENZYMES

FOR HOME CRAFT DISTILLING

YEASTS 20 G (0.7 US OZ)
NUTRIENTS 450 G (15.9 US OZ)
ENZYMES 12 G (0.4 US OZ)
DISTILLER’S RANGE;
EVERYTHING YOU NEED FOR CONTENTS
HOME CRAFT DISTILLING.

For those wanting to ferment with genuine yeast strains Distiller’s Yeast Whiskey p. 4
when making Whiskey, Rum, Vodka or Gin, look no further Distiller’s Yeast Gin p. 5
than the Distiller’s range for home craft distilling! Distiller’s Yeast Vodka p. 6
Distiller’s Yeast Rum p. 7
Distiller’s Nutrient Dark Spirits p. 9
Distiller’s Yeasts:
Distiller’s Nutrient Light Spirits p. 10
Whiskey - A specialist active dried Whiskey distiller’s yeast producing an
optimum congener profile for elegant, well-rounded and refined whiskey spirit Distiller’s Enzyme Glucoamylase p. 12
for oak aging. Distiller’s Enzyme High
Temperature Alpha-amylase p. 13
Gin - A particularly clean active dried yeast, especially selected for Gin
production. This strain gives a neutral congener profile, making clean and crisp Distiller’s Range Recipes p. 15-24
spirit alcohol perfect for showcasing your botanicals. Distiller’s Range Visual Guide p. 25-26
Vodka - A specialist active dried Vodka distiller’s yeast with an extremely
low congener profile for production of rounded vodka spirit with a clean
authentic finish.
Rum - A specialist active dried Rum distiller’s yeast. This strain produces an
optimum congener profile for full-flavoured, smooth and rounded Rum spirit.

Distiller’s Nutrients:
Dark Spirits - Yeast nutrient blend especially formulated for enhanced
congener production during fermentation of alcohol for dark spirits.
Light Spirits - Yeast nutrient blend especially formulated for reduced
off-flavour production during fermentation of alcohol for light/white spirits.

Distiller’s Enzymes:
Glucoamylase - Glucoamylase is a fungal-derived enzyme which breaks down
dextrins into simple sugars.
High Temperature Alpha-amylase - Alpha-amylase is a bacterially-derived
enzyme which breaks down starch into dextrins and simple sugars.

01 02
 DISTILLER’S YEASTS WHISKEY

A specialist active dried Whiskey distiller’s yeast producing

UNIQUE YEAST STRAINS FOR CRAFT DISTILLING an optimum congener profile for elegant, well-rounded and
refined whiskey spirit for oak aging.

Application
For fermentation of sugar, malt extract, or grain mash for distillation of Whiskey spirit
using the Turbo 500 Boiler or Grainfather Brewing System with the Pot Still Alembic
Dome Top and Copper Condenser. For a result with less character, the Turbo 500 Stainless
Steel Condenser and Turbo 500 Copper Condenser can be used, if the ceramic saddles are
removed, instead of using the Pot Still Alembic Dome Top and Copper Condenser.

Information
Net Weight: 20 g (0.7 US oz)
Sufficient for: Up to 25 L (6.6 US Gal)
Alcohol Tolerance: 15% ABV
Attenuation: 90-100% (High)
Flocculation Rate: Medium
Recommended Temperature Range: 20-35°C (68-95°F)
Strain Classification: Saccharomyces cerevisiae
Viable Yeast Cells/g: >1 x 1010
Dry Weight: 92-96%
Wild Yeast Cells/g: <1 per 106 cells
Total Bacteria: <1 x 105 cfu/g
GMO Status: GMO Free
Shelf Life: 24 Months
Storage: Store in a cool, dry place away from direct sunlight.
Place of Origin: Made in the UK from imported and local ingredients.
Packaging: Packaged in a protective atmosphere.

Instructions
Add directly to fermentation vessel and leave to ferment at 20-35°C (68-95°F) ambient air
temperature for optimum performance and quality.

Ingredients
Dried yeast (yeast, emulsifier [E491]).

03 04
GIN VODKA

A particularly clean active dried yeast, especially selected A specialist active dried Vodka distiller’s yeast with an
for Gin production. This strain gives a neutral congener extremely low congener profile for production of rounded
profile, making clean and crisp spirit alcohol perfect for vodka spirit with a clean authentic finish.
showcasing your botanicals.

Application
Application For fermentation of sugar, potato or grain mash for distillation of Vodka spirit using
the Turbo 500 Boiler or Grainfather Brewing System (this system can NOT be used for
For fermentation of sugar, potato or grain mash for distillation of Gin spirit using
mashing potato’s) with either the Turbo 500 Stainless Steel Condenser or Turbo 500
the Turbo 500 Boiler or Grainfather Brewing System with either the Turbo 500
Copper Condenser.
Stainless Steel Condenser or Turbo 500 Copper Condenser.
Information
Information
Net Weight: 20 g (0.7 US oz)
Net Weight: 20 g (0.7 oz)
Sufficient for: Up to 25 L (6.6 US Gal)
Sufficient for: Up to 25 L (6.6 US Gal)
Alcohol Tolerance: 18% ABV
Alcohol Tolerance: 18% ABV
Attenuation: 80-100 % (High)
Attenuation: 70-100 % (Low-High)
Flocculation Rate: Low
Flocculation Rate: Low
Recommended Temperature Range: 20-32°C (68-90°F)
Recommended Temperature Range: 12-32°C (54-90°F)
Strain Classification: Saccharomyces cerevisiae
Strain Classification: Saccharomyces bayanus
Viable Yeast Cells/g: >1 x 1010
Viable Yeast Cells/g: >1 x 1010
Dry Weight: 92-96%
Dry Weight: 92-96%
Wild Yeast Cells/g: <1 per 106 cells
Wild Yeast Cells/g: <1 per 106 cells
Total Bacteria: <1 x 105 cfu/g
Total Bacteria: <1 x 105 cfu/g
GMO Status: GMO Free
GMO Status: GMO Free
Shelf Life: 24 Months
Shelf Life: 24 Months
Storage: Store in a cool, dry place away from direct sunlight.
Storage: Store in a cool, dry place away from direct sunlight.
Place of Origin: Made in the UK from imported and local ingredients.
Place of Origin: Made in the UK from imported and local ingredients.
Packaging: Packaged in a protective atmosphere.
Packaging: Packaged in a protective atmosphere.
Instructions
Instructions
Add directly to fermentation vessel and leave to ferment at 20-32°C (68-90°F)
Add directly to fermentation vessel and leave to ferment at 12-32°C (54-90°F)
ambient air temperature for optimum performance and quality.
ambient air temperature for optimum performance and quality.

Ingredients
Ingredients
Dried yeast (yeast, emulsifier [E491]).
Dried yeast (yeast, emulsifier [E491]).

05 06
RUM DISTILLER’S NUTRIENTS

A specialist active dried Rum distiller’s yeast. This strain

produces an optimum congener profile for full-flavoured,
smooth and rounded Rum spirit.

COMPLETE YEAST NUTRIENT BLENDS

Application FOR CRAFT DISTILLING
For fermentation of sugar, treacle, molasses or sugar cane juice for distillation of Rum
spirit using the Turbo 500 Boiler or Grainfather Brewing System with the Pot Still Alembic
Dome Top and Copper Condenser. For a result with less character, the Turbo 500 Stainless
Steel Condenser and Turbo 500 Copper Condenser can be used, if the ceramic saddles are
removed, instead of using the Pot Still Alembic Dome Top and Copper Condenser.

Information
Net Weight: 20 g (0.7 US oz)
Sufficient for: Up to 25 L (6.6 US Gal)
Alcohol Tolerance: 15% ABV
Attenuation: 70-100% (Low-High)
Flocculation Rate: Medium
Recommended Temperature Range: 20-34°C (68-93°F)
Strain Classification: Saccharomyces cerevisiae
Viable Yeast Cells/g: >1 x 1010
Dry Weight: 92-96%
Wild Yeast Cells/g: <1 per 106 cells
Total Bacteria: <1 x 105 cfu/g
GMO Status: GMO Free
Shelf Life: 24 Months
Storage: Store in a cool, dry place away from direct sunlight.
Place of Origin: Made in the UK from imported and local ingredients.
Packaging: Packaged in a protective atmosphere.

Instructions
Add directly to fermentation vessel and leave to ferment at 20-34°C (68-93°F) ambient air
temperature for optimum performance and quality.

Ingredients
Dried yeast (yeast, emulsifier [E491]).

07 08
 DARK SPIRITS LIGHT SPIRITS

Yeast nutrient blend especially formulated for enhanced congener Yeast nutrient blend especially formulated for reduced off-flavour
production during fermentation of alcohol for dark spirits. production during fermentation of alcohol for light/white spirits.

Application: For fermentation of alcohol to make dark liquor spirits (e.g. Whiskey, Brandy Application: For fermentation of alcohol to make light/white liquor spirits (e.g. Vodka, Gin,
and Dark Rum) using the Turbo 500 Boiler or Grainfather Brewing System with the Pot Still White Rum etc) using the Turbo 500 Boiler or Grainfather Brewing System with either the
Alembic Dome Top and Copper Condenser. For a less refined result, the Turbo 500 Stainless Turbo 500 Stainless Steel Condenser or Turbo 500 Copper Condenser. If making White Rum,
Steel Condenser and Turbo 500 Copper Condenser can be used, if the ceramic saddles are use the Pot Still Alembic Dome Top and Copper Condenser.
removed, instead of using the Pot Still Alembic Dome Top and Copper Condenser.
Information
Information
Formulated For: Light/White Spirits
Formulated For: Dark Spirits Net Weight: 450 g (15.9 US oz)
Net Weight: 450 g (15.9 US oz) Suggested Dosages Sufficient for: Up To 25 L (6.6 Us Gal) | Dosage Amounts: Up To 4.5
Suggested Dosages Sufficient for: Up To 25 L (6.6 US Gal) | Dosage Amounts: Up To 9
ABV GRAMS (OZ US) ML (US FL OZ) Flat Measure TSP US CUP
ABV GRAMS (OZ US) ML (US FL OZ) Flat Measure TSP US CUP Bottle Caps (Rounded) (240 ml)
Bottle Caps (Rounded) (240 ml)
SUGAR WASH Up To 15% 150 g (5.3 oz) 190 ml (6.5 US fl oz) 11 25 4/5 Cup
SUGAR WASH Up To 15% 75 g (2.6 US oz) 70 ml (2.5 US fl oz) 4 13 1/3 Cup
POTATO Up To 10% 100 g (3.5 oz) 130 ml (4.5 US fl oz) 7 17 1/2 Cup
FRUIT MASH Up To 15% 50 g (1.8 US oz) 45 ml (1.5 US fl oz) 3 8 1/5 Cup
MOLASSES WASH Up To 12% 100 g (3.5 oz) 130 ml (4.5 US fl oz) 7 17 1/2 Cup
MOLASSES WASH Up To 12% 50 g (1.8 US oz) 45 ml (1.5 US fl oz) 3 8 1/5 Cup
GRAIN MASH N/A N/A N/A N/A N/A N/A
MALT EXTRACT N/A N/A N/A N/A N/A N/A
OR GRAIN MASH Total Nitrogen: ≥ 6.0% eat, drink or smoke when using this product.
Heavy Metals (as Pb): < 10 ppm First Aid: IF INHALED: Remove person to fresh
Total Nitrogen: ≥ 10.0% breathing dust. Use in a well-ventilated area. Arsenic: < 2 ppm air and keep comfortable for breathing.
Heavy Metals (as Pb): < 10 ppm Wash hands thoroughly after handling. Do not GMO Status: GMO free IF SWALLOWED: Call a Poison centre or doctor
Arsenic: < 2 ppm eat, drink or smoke when using this product. Shelf Life: 36 Months if you feel unwell. Rinse mouth.
GMO Status: GMO free Avoid release to the environment. Storage: Store in a cool, dry place away from IF ON SKIN: Wash with plenty of water. Take
Shelf Life: 36 Months First Aid: IF INHALED: Remove person to fresh direct sunlight. off contaminated clothing and wash it before
Storage: Store in a cool, dry place away from air and keep comfortable for breathing. Place of Origin: Made in the UK from imported use. IF IN EYES: Rinse cautiously with water
direct sunlight. IF SWALLOWED: Call a Poison centre or Doctor and local ingredients. for several minutes. Remove contact lenses,
Place of Origin: Made in the UK from imported if you feel unwell. Rinse mouth. IF ON SKIN: Safety: Keep away from reach of children. if present and easy to do. Continue rinsing.
and local ingredients. Wash with plenty of water. If skin irritation Warning: Harmful if swallowed. Harmful in If eye irritation persists: Get medical advice/
Safety: Keep away from reach of children. occurs: Get medical advice/attention. Take contact with skin. Harmful if inhaled. Causes attention.
Warning: Harmful if swallowed. Harmful in off contaminated clothing and wash it before serious eye irritation.
contact with skin. Harmful if inhaled. Causes use. IF IN EYES: Rinse cautiously with water Prevention: Wear eye protection. Wear
serious eye irritation. Causes skin irritation. for several minutes. Remove contact lenses, protective gloves/ protective clothing. Avoid
Harmful to aquatic life. if present and easy to do. Continue rinsing. breathing dust. Use in a well-ventilated area.
Prevention: Wear eye protection. Wear If eye irritation persists: Get medical advice / Wash hands thoroughly after handling. Do not
protective gloves/protective clothing. Avoid attention.
Instructions: Shake well before use. Add with yeast and stir well to dissolve, leave to
Instructions: Shake well before use. Add with yeast and stir well to dissolve, leave to
ferment according to instructions specified for selected yeast strain.
ferment according to instructions specified for selected yeast strain.
Ingredients: Yeast nutrients, antifoaming agent, vitamins, trace minerals.
Ingredients: Yeast nutrients, antifoaming agent, vitamins, trace minerals.

09 10
DISTILLER’S ENZYMES GLUCOAMYLASE

Glucoamylase is a fungal-derived enzyme which breaks

down dextrins into simple sugars.

Application
MASHING ENZYMES FOR CRAFT DISTILLING For use in mashing of starch-based substrates, such as raw grains and potato, for
fermentation of alcohol to make distilled spirits. Can also be used for maximising
yield when mashing malted grains using natural, diastatic enzyme activity.

Information
Net Weight: 12 g (0.4 US oz)
Temperature: Standard Temperatures
Sufficient for: Up To 10 kg (22.0 lbs) Liquefied Starch For
Fermentation Volumes Up To 25 L (6.6 US Gal)
Enzyme Systematic Name: Glucan 1,4-Alpha-Glucosidase
Enzyme Activity (u/g): > 100,000
Temperature Tolerance: 30-65°C - Optimum 50-60°C (86-149°F - Optimum 122-140°F)
pH Tolerance: 2.8-5.0 (Optimum 4.0-4.5)
GMO Status: GMO free
Shelf Life: 24 Months
Storage: Store in a cool, dry place away from direct sunlight.
Place of Origin: Made in the UK from imported and local ingredients.
Danger: May cause allergy or asthma symptoms or breathing difficulties if inhaled.

Instructions
Add enzyme to liquefied starch slurry or malted grain mash once below 65°C (149°F).
Stir well, cover (or hold at 50-60°C (122-140°F)) and allow to stand for 1 hour before
cooling for fermentation. Alternatively, add to mash/wort along with yeast and
ferment at optimum 30-35°C (86-95°F) ambient air temperature (ensuring within
tolerance for yeast) for simultaneous saccharification and fermentation.

Ingredients
Glucoamylase enzyme.

11 12
HIGH TEMPERATURE
ALPHA-AMYLASE

Alpha-amylase is a bacterially-derived enzyme which

breaks down starch into dextrins and simple sugars. DISTILLER’S
RANGE
Application
For use in mashing of starch-based substrates, such as raw grains and potato, for
RECIPES
fermentation of alcohol to make distilled spirits. Results, such as OG, FG and % ABV,
may vary depending on ingredients used.
Information
Net Weight: 12 g (0.4 US oz)
Temperature: High Temperatures
Sufficient for: Up to 10 kg (22.0 lbs) liquefied starch for fermentation volumes up to
25 L (6.6 US Gal)
Enzyme Systematic Name: 1,4-Alpha-D-Glucan Glucanohydrolase
Enzyme Activity (u/g): > 8,000
Temperature Tolerance: 80-110°C - Optimum 95-105°C
(176-230°F - Optimum 203-221°F)
pH Tolerance: 5.5-8.0 (Optimum 6.0-6.5)
GMO Status: GMO free
Shelf Life: 24 Months
Storage: Store in a cool, dry place away from direct sunlight.
Place of Origin: Made in the UK from imported and local ingredients.
Danger: May cause allergy or asthma symptoms or breathing difficulties if inhaled.

Instructions
Add enzyme to starch substrate slurry, stir well and bring to the boil. Allow to simmer
for 30 minutes then turn off the heat, cover (or hold at 85-95°C (185–203°F)) and allow
to stand for 60 minutes.

Ingredients
Dextrose monohydrate, Alpha-amylase enzyme.

13 14
VODKA - POTATO WASH

(Using 20 L (5.3 US Gal) 9-10% ABV Potato Wash) 7. Once ready for fermentation, take your Distiller’s Nutrient – Light Spirits and shake it
well. For up to 10% ABV, measure out 80g (2.9 oz) or see the instructions on the label
What you will need: or the Distiller’s Nutrient – Light Spirits page in the Distiller’s Range booklet for further
measuring unit options.
• 20g Distiller’s Yeast – Vodka • 80g (2.9 oz) Distiller’s Nutrient – Light
Spirits 8. Take your Distiller’s Yeast – Vodka, and at the same time take the measured out Distiller’s
• 12g Distiller’s Enzyme – High Nutrient – Light Spirits, then add them both directly to the fermentation vessel, fit your lid
Temperature Alpha-Amylase • 10 kg potatoes and airlock (half filled with sterile/boiled water).
• 12g Distiller’s Enzyme – Glucoamylase • 2.5 kg Sugar (or 2.75 kg Dextrose)
9. Leave to ferment at 20-32°C (68-90°F) for optimum performance and quality.

10. Once the airlock stops bubbling and the specific gravity have been stable for two
1. Thoroughly clean your potatoes before dicing and placing in a large size pot for boiling consecutive days, this indicates fermentation is complete. You should now leave your
(no need to peel). Add water to cover and boil for 15 minutes or until just soft enough wash to stand for 1-2 days for any remaining solids and yeast to settle out.
to mash. (If you don’t have a large enough pot, you can split the potatoes between two
smaller pots, splitting enzyme additions between pots). 11. Once fermentation is complete, you are now ready to distil your wash to make spirit. To
maximise yield, we recommend transferring directly into your still by pouring, leaving
2. Once your potatoes are soft, turn off the heat and drain the water before mashing to
only the heaviest sediment behind. For best quality spirit we recommend using a column
achieve a smooth consistency. At this stage you should add more water and stir until
still such as the Turbo 500 with Condenser Column. (Note that use of a pot still such as
you achieve a liquid consistency (but with a volume less than your final fermentation
Turbo 500 with The Alembic Pot Still Copper Dome and Condenser will yield lower quality
volume), then turn the heat back on.
alcohol, requiring triple distillation and resulting in very low yield). Please refer to the
3. As your potato slurry is approaching the boil, add your Distiller’s Enzyme – High instruction manual for your distillation unit for detailed instructions on distilling your
Temperature Alpha-Amylase and stir well to dissolve. Once boiling, turn down the heat spirit.
and simmer for 30 minutes, stirring occasionally to avoid the mixture sticking, adding a
little more water if necessary to retain the liquid consistency. 12. After distillation, you may wish to filter your spirit through a carbon filter to polish
the spirit, for cleaner, smoother vodka. For this purpose we recommend the
4. After 30 minutes of simmering, turn off the heat, cover, and leave to stand for an hour
Still Spirits EZ filter.
while the enzyme liquefies the starch, stirring and checking temperature every 10
minutes. (Note that at this stage the starch slurry is open to microbial contamination,
so ensure your thermometer and stirring spoon are sterilised before coming into contact
with the liquid).

5. As soon as the temperature is below 65°C (149°F), add your Distiller’s Enzyme –
Glucoamylase and stir to dissolve (using your sterilised spoon) before re-covering and
standing for 60 minutes for the enzyme to saccharify the starch.

6. After 60 minutes, transfer your saccharified starch slurry to a clean and sterile vessel
(minimum 25 L capacity) by pouring through a sieve or cheese cloth to remove the
potato solids (it is important to do this, otherwise the solids will cause significant
foaming issues during fermentation), then add your sugar and top up with water to 20 L,
achieving a temperature of 20-32°C (68-90°F).

15 16
MALT WHISKEY

(Using 23 L (6.1 US Gal) 8.5% ABV Barley Wash) 8. Ferment at 20-35°C (68-95°F) ambient air temperature for optimum performance
and quality.
What you will need: Once the airlock stops bubbling and the specific gravity have been stable for two
9.
consecutive days, this indicates fermentation is complete. You should now leave
• 8kg – English or Scottish 2-Row Pale Ale Malt your wash to stand for 1-2 days for any remaining solids and yeast to settle out.
• 20g Distiller’s Yeast - Whiskey Still Spirits Turbo Clear can be used here to speed up the clarification process.

• 12g Distiller’s Enzyme - High Temperature Alpha-amylase 10. You are now ready to distil your wash to make whiskey. The wash should be
siphoned into your still to leave behind the sediment. Please refer to the
• 12g Distiller’s Enzyme - Glucoamylase instruction manual of your distillation unit for detailed instructions on distilling
• New 6-8 Litre Medium Toast Oak Barrel (or 100g Medium Toast Oak Chips) your spirit.

11. After distilling you will be left with a richly flavoured but white coloured spirit.
For best results you should age your whiskey on oak, either by filling into a 6-8
1. Fill the boiler with 21.9 L (5.8 US Gal) of water and input a temperature
litre medium toast oak barrel (new, or used previously for whiskey), or by adding
of 65°C (149°F)
100g medium toast oak chips to your whiskey for a faster infusion. During ageing,
2. When the water reaches 65°C (149°F), slowly add the grain, stirring slowly as you do you should taste your whiskey regularly until your desired level of oak flavour is
to avoid dry clumps. Set up the mash as per the Grainfather instructions and add achieved.
your Still Spirits Distiller’s Enzyme Alpha-amylase to the mash. Mash for 60 minutes.

3. After 60 minutes ramp the temperature up to 75°C (167°F) for the mash out.
Continue to recirculate the wort at 75°C (167°F) for 10 minutes.

4. Sparge with 11 L (2.9 US Gal) of water. This water must be at 75°C (167°F).

5. Set the Grainfather to boil. Once it reaches 100°C (212°F), boil for 30 minutes.
Ensure to pat down the proteins at the start of the boil to avoid foaming over.
Allow the wort to cool.

6. Once the temperature of the wort drops below 65°C (149°F), add the Still Spirits
Distiller’s Enzyme Glucoamylase and hold at 50-60°C (122-140°F) for 60 minutes
for the enzyme to saccharify the starch. (Alternatively you can cool the wort to
30-32°C (86-90°F), adding your enzyme directly to the fermenter along with the
yeast , fermenting at an optimum ambient air temperature of 30-32°C (86-90°F)
for simultaneous scarification and fermentation)

7. Give the wort a good stir and then cool it using the counter flow wort chiller as
per the Grainfather instructions. As the cool wort collects in your fermenter pitch
the yeast.

17 18
BOURBON - 51% UNMALTED CORN

(Using 23 L (6.1 US Gal) 9.4% ABV 51% Unmalted Corn) 8. Ferment at 20-35°C (68-95°F) ambient air temperature for optimum performance
and quality.
What you will need:
9. Once the airlock stops bubbling and the specific gravity have been stable for two
consecutive days, this indicates fermentation is complete. You should now leave
• 4.5kg – Flaked Maize (or Corn Meal, or • 12g Distiller’s Enzyme - Alpha-amylase your wash to stand for 1-2 days for any remaining solids and yeast to settle out.
Cracked Corn) Still Spirits Turbo Clear can used here to speed up the clarification process.
• 12g Distiller’s Enzyme - Glucoamylase
• 2.2kg – Rye Malt
• 6-8 Liter Medium Toast Oak Barrel, 10. You are now ready to distil your wash to make bourbon style whiskey. The wash
• 2.2kg – Distillers Malt new or used for Bourbon (or 100g should be siphoned into your still to leave behind the sediment. Please refer to the
Medium Toast Oak Chips) instruction manual of your distillation unit for detailed instructions on distilling
• 20g Distiller’s Yeast - Whiskey your spirit.

11. After distilling you will be left with a richly flavoured but white coloured spirit.
1. Fill the boiler with 24 L (6.3 US Gal) of water and input a temperature of 65°C (149°F) For best results you should age your bourbon style whiskey on oak, either by filling
into a 6-8 litre medium toast oak barrel (new, or used previously for whiskey), or by
2. When the water reaches 65°C (149°F), slowly add the grain and corn, stirring slowly adding 100g medium toast oak chips to your whiskey for a faster infusion. During
as you do to avoid dry clumps. Set up the mash as per the Grainfather instructions ageing, you should taste your bourbon style whiskey regularly until your desired
and add your Still Spirits Distiller’s Enzyme Alpha-Amylase to the mash. level of oak flavour is achieved
Mash for 60 minutes.

3. After 60 minutes ramp the temperature up to 75°C (167°F) for the mash out.
Continue to recirculate the wort at 75°C (167°F) for 10 minutes.

4. Sparge with 9.7 L (2.6 US Gal) of water. This water must be at 75°C (167°F).

5. Set the Grainfather to boil. Once it reaches 100°C (212°F), boil for 30 minutes.
Ensure to pat down the proteins at the start of the boil to avoid foaming over.

6. Once the temperature of the wort drops below 65°C (149°F), add the Still Spirits
Distiller’s Enzyme Glucoamylase and hold at 50-60°C (122-140°F) for 60 minutes
for the enzyme to saccharify the starch. (Alternatively you can cool the wort to
30-32°C (86-90°F), adding your enzyme directly to the fermenter along with the
yeast , fermenting at an optimum ambient air temperature of 30-35°C (86-95°F)
for simultaneous scarification and fermentation)

7. Give the wort a good stir and then cool it using the counter flow wort chiller as
per the Grainfather instructions. As the cool wort collects in your fermenter pitch
the yeast.

19 20
DARK RUM - FROM MOLASSES

(Using 25 L (6.6 US Gal) 12% ABV Molasses) Ensuring the temperature is below 35°C (95°F), take your Distiller’s Yeast – Rum
5.
and add directly to the fermentation vessel, fit your lid and airlock (half filled
What you will need: with sterile/boiled water) and leave to ferment at 20-34°C (68-93°F) ambient
temperature for optimum performance and quality. (Note that warmer
fermentation temperatures will yield fuller flavoured, fruitier rum spirit, whereas
• 9.5kg – Black Strap Molasses
lower temperatures will yield a cleaner, lighter rum). If you chose to include
• 20g Distiller’s Yeast - Rum Distiller’s Enzyme – Glucoamylase, best results will be achieved fermenting at
30-34°C (86-93°F).
• 12g Distiller’s Enzyme - Glucoamylase (optional)
• 50g Distiller’s Nutrient - Dark Spirits 6. Leave your molasses wash to ferment at the appropriate temperature. Note that
there may be some foaming at the liquids surface – this is why a 30 L capacity vessel
• 6-8 Liter Medium Toast Oak Barrel, new or used for rum (or 100g Medium Toast Oak is recommended for a 25 L volume.
Chips)
7. Once your airlock stops bubbling, this indicates fermentation is complete. This
*note that OG, FG, and % ABV may vary depending upon the fermentability of your molasses should happen within 1-2 weeks, depending upon the fermentation temperature. if
using a hydrometer, the gravity reading should have stabilised.

8. Once fermentation is complete you should leave to stand for 2-3 days to allow the
Half fill your clean and sterile fermentation vessel (30 L capacity) with water at yeast and any other solids to settle out to the bottom of the vessel. Still Spirits
1.
approximately 50°C (104°F), then add in 9.5kg blackstrap molasses while stirring Turbo Clear can be used here to speed up the clarification process.
vigorously to dissolve. (Note that the solution will become very viscous, so if it You are now ready to distil your wash to make spirit. The wash should be siphoned
becomes too difficult to stir you should add more hot water, providing the total 9.
into your still to leave behind the sediment. For best quality rum we recommend
volume does not exceed 25 L). using a pot still such as the Turbo 500 with Pot Still Alembic Dome Top with
Once the molasses is fully dissolved, top up the solution to a final volume of 25 L Condenser. (Note that use of a Column Still such as Turbo 500 with Condenser
2.
(if required), aiming for a liquid temperature of 30-35°C (86-95°F). Column can be used, but the saddles should be removed from the column to
prevent the reflux action from rectifying your rum into a cleaner spirit). Please refer
3. Take your Distiller’s Nutrient – Dark Spirits and shake it well. For up to 12% ABV, to the instruction manual for your distillation unit for detailed instructions on
measure out 50 g (1.8 oz) or see the instructions on the label or the Distiller’s distilling your spirit.
Nutrient – Dark Spirits page in the Distiller’s Range booklet for further measuring
unit options. 10. After distillation you will be left with a richly flavoured but white coloured spirit.
For best results you should age your rum on oak, either by filling into a 6-8 litre
4. Depending upon the sugar profile of your molasses, there may be a yield benefit medium toast oak barrel (new, or used previously for rum), or by adding 100g
in adding Distiller’s Enzyme – Glucoamylase during your fermentation, although medium toast oak chips to your rum for a faster infusion. During ageing, you
any increase in yield will be offset by a reduction in the flavour quality of your should taste your rum regularly until your desired level of oak flavour is achieved.
rum. If you would like to try for a higher yield, you can add the Distiller’s Enzyme – If you wish, you can also add a spirit stable caramel colouring, to turn your golden
Glucoamylase now along with your measured-out Distiller’s Nutrient – Dark Spirits, coloured oak aged rum into a genuine-looking dark spirit.
before stirring to dissolve thoroughly using your sterilised spoon.

21 22
GIN - FROM SUGAR

(Using 25 L (6.6 US Gal) 14.4% ABV Pure Sugar) 8. You are now ready to distil your wash to make spirit. The wash should be siphoned into
your still to leave behind the sediment. For best quality spirit we recommend using a
What you will need: column still such as the Turbo 500 with Condenser Column for your first distillation,
followed by a second distillation with botanical infusion to flavour your spirit. (Note
that use of a pot still such as Turbo 500 with the Pot Still Alembic Copper Dome and
• 6kg Sugar (or 6.6kg Dextrose) Condenser will yield lower quality alcohol, requiring double distillation and resulting
• 20g Distiller’s Yeast - Gin in very low yield). Please refer to the instruction manual for your distillation unit for
detailed instructions on distilling your spirit.
• 150g Distiller’s Nutrient - Light Spirits
9. After your first distillation (or double distillation if using a pot still), you may wish to
filter your spirit through a carbon filter to polish the spirit, for cleaner, smoother gin.
1. Add 21 L (5.5 US Gal) of water at approximately 30°C (86°F) to your clean fermenter. For this purpose we recommend the Still Spirits EZ filter.

2. Add 6 kg (13 lb) sucrose or 6.6 kg dextrose and stir to dissolve. You will now have You are now ready for your botanical infusion distillation run. For this we recommend using
approximately 25 L (6.6 US Gal) of sugar solution ready for fermentation. a pot still such as Turbo 500 with the Pot Still Alembic Dome Top and Condenser with the
Still Spirits Botanicals Basket attachment, but alternatively the Turbo 500 with Condenser
3. Take your Distiller’s Nutrient – Light Spirits and shake it well. For up to 15% ABV,
Column can be used with the saddles removed (also with the Botanicals Basket). For your
measure out 150 g (5.3 oz) or see the instructions on the label or the Distiller’s
botanicals, you can either use one of the Still Spirits Gin Botanical blends, or make your own
Nutrient – Light Spirits page in the Distiller’s Range booklet for further measuring unit
blend based on your own custom recipe. Please refer to the instruction manuals for your
options.
distillation unit and botanicals basket for detailed instructions on distilling your spirit.
4. Take your Distiller’s Yeast – Gin, and at the same time take the measured out Distiller’s
Nutrient – Light Spirits, add them both directly to the fermentation vessel and stir
well to dissolve, then fit your lid and airlock (half filled with sterile/boiled water).

5. Leave to ferment at 20-32°C (68-90°F) ambient temperature for optimum performance

and quality. If you wish (it is optional) you can also add Still Spirits Turbo Carbon to
absorb impurities produced by the yeast during fermentation, improving the quality
of your alcohol.

6. Once your airlocks stops bubbling, this indicates fermentation is complete. This
should happen within approximately 7 days, providing the temperature has been 20°C
(68°F) or above throughout. If you taste the wash at this stage it should taste dry and
not at all sweet, or if using a hydrometer the gravity reading should have stabilised.

7. You should now leave your wash to stand for 1-2 days for any remaining solids
and yeast to settle out. Still Spirits Turbo Clear can be used here to speed up the
clarification process.

23 24
DISTILLER’S RANGE
VISUAL GUIDE

Let our easy to follow visual chart show you which Yeast,
Nutrient and Enzyme you’ll need for your desired result.

Nutrient
VODKA Yeast Nutrient Enzyme Enzyme Yeast Dark Spirits
(Potato Wash) Vodka Light Spirits Glucoamylase Alpha-amylase TEQUILA Rum
Light Spirits**

Yeast Nutrient Enzyme Enzyme RYE WHISKEY Yeast Nutrient Enzyme Enzyme
MALT WHISKEY Whiskey Dark Spirits* Glucoamylase Alpha-amylase (using 51% unmalted Rye) Whiskey Dark Spirits Glucoamylase Alpha-amylase

BOURBON Yeast Nutrient Enzyme Enzyme Yeast Nutrient

(51% Unmalted Corn) Whiskey Dark Spirits* Glucoamylase Alpha-amylase BRANDY Gin Dark Spirits

Yeast
DARK RUM Yeast Nutrient Enzyme CACHACA Rum Nutrient
(from Molasses) Rum Dark Spirits Glucoamylase* Light Spirits
Vodka**

GIN Yeast Nutrient

(from Sugar)
(Barley Mash) Gin Light Spirits
*Useful or effective, but not necessary *Useful or effective, but not necessary
**Secondary Option **Secondary Option

UNIQUE YEAST STRAINS FOR CRAFT DISTILLING

25 26
 Still Spirits Distiller’s Range has been developed for those wanting to ferment
with genuine yeast strains when making Whiskey, Rum, Vodka or Gin.

For more information on the full range of Still Spirits products and flavourings,
visit our website:

www.stillspirits.com
Reorder: 72577
Version: 2